Avocado Fries recipe from Dine & Dish 2 firm-ripe avocados, sliced into 1/2 inch thick wedges canola oil for frying 1/4 cup flour 1/4 teaspoon kosher salt 2 large eggs, beaten 1 1/4 cups panko
Pour oil to a depth of 1 1/2 inches in a medium skillet. Heat oil to 375 degrees.
Pour the flour and salt into a shallow dish. Add the eggs to another shallow dish, and the panko crumbs to a third dish.
Dredge the avocado wedges in the flour, then the eggs, and finally the panko. Fry in batches for 30 to 60 seconds, turning over halfway through. Drain on a paper towel lined plate. Place on a baking sheet in a 200 degree oven to keep warm while frying the rest of the avocados. Season with more salt to taste.
I knew I should have done the research on the barn for salewith the fixer up house. I found out after a click or two that the 3 acre property features a 5378 sq.ft. newer custom home (behind the barn) the barn and no mention of the fixer upper house even though there was a picture. Listed for $969,000, it is no longer on my wish list.
2 cups Chicken Broth (reserved From Chicken Or Canned)
1-½ cup Whole Milk
¼ cups (additional) Dry White Wine
1 cup Freshly Grated Parmesan Cheese
1 cup Whole Black Olives, Chopped
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 pound Thin Spaghetti
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.
Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.
can you believe it? this is the thing that impressed me the most on my trip to Ikea, a sweet PINK truck in the parking garage. In my house full of men and men in training, this would definitely be mama's truck, no one else would dream of driving it let alone ride as passenger...I can only dream. Do you think the owner has matching boots, purse, earrings? I would.
Yesterday marked the 39th year anniversary of our journey that I liken to backpacking in the wilderness. Never really knowing where we were headed, but confident the Lord would show us the way. Carrying our baggage on our backs, over hills and through valleys, in the cold, the storms, the heat and sunshine. We've had six young companions join us along the way for a time, some then departed to take their own journey. Looking forward to the rest of the journey, praying for balmy weather, level trails and gentle comaraderie.
There is something about a repeating number in a date that grabs attention. We will have several this year:
besides today 1-1-11 we will have 1-11-11 and 11-1-11 and 11-11-11. Not to mention 11:11 twice on each date. What will this mean? Probably something to somebody but to me... just a time and date.