Easy Recipe Conversion

I found this little gem on facebook. I couldn't find the original post to link to, so I'll just post the picture here:

Skillet Chicken

First of all, allow me to apologize for my serious neglect of this blog. I've been so swamped by life in general that I have failed to update this. That being said, I have discovered a super yummy way to cook chicken :) I'm sure I'm not the first person to cook chicken this way, but I love it! It is quick, easy, and best of all it's versatile. This recipe can easily be modified to fit your taste preferences. So, without further ado, here it is:

Ingredients:
Chicken Tenders
1/3 c. flour
Italian Seasoning
1 stick butter
2 TBSP chicken broth

Melt 1 stick butter in a skillet (I prefer an iron skillet) over medium heat. Pound chicken tenders 2 or 3 times with a meat mallet. Lightly coat chicken with flour. Place in pan and sprinkle with seasoning. Cook 5-6 minutes then turn. Cook another 5-6 minutes. Turn heat to low, add broth, cover, and cook 1-2 minutes.

See...super simple. Now here's some variations:

Lemon-Pepper Chicken-use lemon pepper instead of Italian seasoning and use lemon juice instead of broth.
Use water, lemon juice, or lime juice in place of broth.

There are many other ways to change up this recipe. Just play around with it and most of all, have fun!

Tip for frying food

I came across this tip on realsimple.com and thought I'd share it here. This is a pretty simple tip, but I figured not everyone out there fries food on a regular basis, so you might need this. I have actually done this before *blush* and ended up with soggy food.

Mistake #7: You Fried Food in Oil That Wasn’t Hot Enough

Whether you’re panfrying or deep-frying, food will absorb too much oil and become heavy and greasy if the oil is below 350° F.

What to do next time: Use an oil with a high smoking point (the temperature at which it begins to burn), and get it good and hot. Safflower, peanut, grapeseed, and canola oils are ones to try. Then follow these tips to tell if the pan is hot enough for cooking.

• If you don’t have a deep-fry thermometer, do a test run, suggests Sheerin. Dip a bit of whatever you plan to fry, like a corner of a fish fillet, into the oil. It should sizzle immediately if the oil is ready.
• You can also test a hunk of bread, which should brown in 10 seconds.
• If you goof up and put the food in too early, “pull it out of the oil immediately,” says Sheerin. “Just because you’re doing it wrong doesn’t mean that you can’t fix it.” Let the oil heat and try again.

Here's my special tip for ya. When you are done frying the food, instead of draining it on paper towels, drain it on a cooling rack. This allows the oil to drip of instead of being sucked up by the paper towels. Makes for juicy chicken :)