Wow has been awhile since I posted anything. Summer was very busy between our farm, the farmers’ market and the kid. Not that it is slowing down anytime soon. With the cold weather we had in October we were not able to get much done, but this past month was crazy. In the midst of it all one of our milk cows had a little heifer. All the animals that were going in for processing are now done, and our freezer is full! What a wonderful feeling. We actually have two freezers one for veggies and fruits and the other for meat. Should be a good winter for eating at our house. With the way the economy is it is so important to remember that what we put in our body fuels us and keeps us healthy. During the summer months we, in Pine City, have access to a wonderful farmers’ market, if I do say so myself, but in the winter it is harder to find fresh. With a little planning those veggies of summer can be lunches and dinners all winter. I have already started getting seed catalogs for next year, it is never to early to start planning, and if you want to have a garden but really don’t have the room, or like me you don’t really know what you are doing, plan to become a part of the community garden. With the holidays right around the corner, put the garden on your wish list, maybe some garden tools, seeds, or even money for a plot or two.
So where am I going with all of this. Well if you came and visited me during the farmers’ market then you probably got a recipe from me. Now I do not consider myself a chef, just a mom who wants to feed her family healthy meals, and eat good myself. So I got to thinking maybe the blog would be a great place to share some of my favorites. And if anyone else wants to share please feel free. So I thought I would start with a great kid friendly one, now I am not always sure where the heck I got these recipes from, some from books, friends, newspapers, magazines and family. So I you see a recipe that is your own and I have not given you credit, my apologize, but please think it a compliment- not all recipes that I try make it in to my homemade cookbook.
So here goes let me know what you think! Of course if you can get fresh local chicken use it- also if you can afford organic get it- it makes it taste better that is for sure!
4 boneless chicken breasts cut into strips or chunks
Seasoning, recipe follows
2 cups buttermilk, or raw sour milk, or just plain old milk
3 cups flour if you have self rising use it, if not don’t worry
Olive oil and butter- I mix the two you get great flavor and browning from the butter, maybe 3 tablespoons each- I don’t know I just pour it in:)
Mix some of the seasoning and all of the flour. Dredge chicken in flour, dip into buttermilk and back into flour.
Preheat oil to 350 degrees, just make it hot, when you drip water in it and it sizzles it is ready. Fry fingers 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together.
Honey mustard dressing:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow prepared mustard
1 tablespoon lemon juice or juice from 1/2 a lemon
Horseradish, to taste
Combine all ingredients together and stir well. Store in refrigerator.