BEER BATTER FOR FISH

 BONNIE'S BEER BATTER FRIED FISH AND MALT VINEGAR 2 | Just A Pinch Recipes

CHANA DAL HUMMUS

 The advantage of hummus made from chara dal is that it will come out much creamier than regular chick peas.

Ingredients:

• 1 cup chana dahl (split chickpeas) - dried
• 4 Tablespoons tahini
• 3 teaspoons lemon juice
• 2 Tablespoons olive oil
• 1 clove garlic
• ½ teaspoon sea salt
• ⅛ teaspoon ground cumin

Cook the chana dahl in the instapot.  Drain any redidual water.

Add spices and blend.

CRISPY BAKED CHICKEN

 You may never fry chicken again after tasting this baked crispy chicken. This is a family favorite and oh so easy

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts

2 sleeves Ritz crackers

1/4 teaspoons salt

1/8 teaspoon pepper

1/2 cup whole milk

3 cups cheddar cheese, grated

1 teaspoon dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 tablespoon sour cream

2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

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Cousin Carol's Keto bread

 Ok seriously, THANK YOU to the person who posted 90 second bread. It’s so good

Melt tbsp butter in small glass dish, mix in 3 tbsp of almond flour, 1/4 tsp baking powder, pinch of salt and one egg. Pop in microwave for 90 seconds, let cool, slice into two and then melt butter on a pan and fry up.

If you don’t like the taste of keto bread, please try these!

LASAGNA VIA CHERI WITH ELISABETH

 She really just used what was around.

Hearts of Palm lasagna noodles

unsalted sauce and diced tomatoes from can and some freshly made.

low fat mozarella cheese, parmesian, cheddar cheese, little bit cottage cheese and two eggs for moisture

Traders Joes Salute sauce, onions, garlic powder, black pepper, celery, spinach and spring mix greens

ground turkey, Italian sausage mild (precooked)

Layered in the large glass pan:  meat sauce, noodles, other cheese, 

Noodles on top of the cheese

More meat sauce

More noodles

More cheese on top

Cooked it a 350 for half an hour

Added more parmesan grated.

Cooked it at 475 for ten minutes

Drained off some of the lighter sauce.

Serve in a bowl.

FENNEL FISH CHOWDER

 Ingredients

To help prevent the cream from curdling, warm it in the stove or microwave until it's just steaming before adding it to the pot. If you can't find pre-chopped mirepoix, use a combination of 1 cup chopped yellow onion plus 1/2 cup each chopped celery and chopped carrots.

1 Tbsp. unsalted butter

1 (10-oz.) container Hannaford Mirepoix

1 fennel bulb, fronds reserved for serving, bulb cored and chopped

Salt and pepper

4 cups seafood stock or low-sodium chicken broth

1/2 lb. gold potatoes, cut into 1/2" pieces

1 cup heavy cream, warmed

1 cup frozen peas

1 lb. skinless pollock or other firm white fish, cut into 1" pieces

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Directions

1. Melt butter in a Dutch oven or large pot over medium heat. Add mirepoix, fennel, and 1/2 teaspoon salt. Cook, stirring frequently, until softened but not browned, 8 to 10 minutes.

2. Increase heat to medium-high and add stock and potatoes. Bring to a simmer, then cover and cook until potatoes are just tender, about 10 minutes, adjusting heat as needed to maintain a gentle simmer.

3. Stir warmed cream, peas, and fish into pot and return to a gentle simmer. Cover and simmer until fish is opaque and cooked through, about 5 minutes.

4. Remove from heat and let sit, covered, 5 minutes. Season with salt and pepper to taste, then divide among bowls, sprinkle with reserved fennel fronds, and serve.

Source: Hannaford fresh Magazine, March-April 2023

CARROTS IN SAFRON BUTTER

 carrots with saffron butter - Search (bing.com)