Crunchy oven fried chicken, cheese stuffed potato fritters and salad with strawberry/lemon dressing

My list of 'to try' recipes was getting long so I tried three in one meal.

SUMMER SUPERFOOD SALAD WITH STRAWBERRY LEMON DRESSING

July 6, 2016 By Rachel Leave a Comment

Make this dish for your next summer barbecue dish or you can also make it to bring for lunch during the week. The dressing will stay for about 7 days or so in the fridge. Because there is fresh fruit in the salad, I recommend enjoying it within 5 days or so.

You can also add some grilled chicken or shrimp on top if you want the extra protein boost too.

PREP TIME  5 mins   TOTAL TIME    5 mins    Serves: 2-3

½ cup sliced Driscoll's strawberries

½ cup Driscoll's blueberries

1 white nectarine, sliced

¼ cup sliced almonds

¾ cup cooked farro, cooled

2 cups baby kale &greens mâche rosettes mixed (or your favorite greens)

Strawberry Lemon Dressing

5 large Driscoll's strawberries

Juice from half a lemon

2 tablespoons maple syurp

2 tablespoons avocado oil

1 Combine salad ingredients in a large mixing bowl

  2 Begin making dressing in a blender by combining all dressing ingredients together

3 Blend together until well combined

Cheese stuffed Potato Fritters

Ingredients:

• 2 lbs peeled potatoes

•9 oz Cathedral City Mature Cheddar

• 9 oz pancetta

• 2 0z sweet peppers

• .4 oz fresh coriander

• 2 eggs

• 1tsp fresh cracked black pepper

• 1tsp chilli flakes

• Panko bread crumbs for coating

• Butter / coconut oil / olive oil for frying

Method:

Boil the potatoes in salted water. Once done, drain and mash well.

Preheat a heavy bottom frying pan and fry down the pancetta until well done and crispy then add into the mash with any fat in the pan included. If you are making a vegetarian version and will not be adding any meat, which can yield fat in the process of cooking add 2 tablespoons of butter, olive oil or coconut oil, they will all work well.

Finely chop the fresh peppers and coriander; add into your mash.

Split  block of  Mature Cheddar,  into one 150g and one 100g chunk.

Grate the 150g block and add into the mash.

Add black pepper and chilli flakes and mix well.

Once everything is well mixed, crack two eggs and mix well until all ingredients are well combined and your mixture is smooth and evenly distributed.

Cut the remaining smaller 100g block of cheese into 5 even pieces and then cut each of the 5 strips into half. You need 10 small blocks of cheese which will be stuffed into the fritters.

Now everything is ready so it is time to form the logs.

  

Place some of the mixture in the palm of your hand, flatten it, add a chunk of cheese and then form a log around it. I like to keep my ones kind of log shape so they are easier to fry.

Once all logs are done, coat them in panko bread crumbs. If your logs are too dry for the breadcrumbs to adhere to them then you can beat an egg in a bowl and dip the log in the egg before the breadcrumbs to help out.

Put your oil or butter for frying in to your frying pan and heat up. Fry on a medium heat till golden brown. You will want to leave them for about 2 minutes on each of the four sides, so they are well cooked all the way through and piping hot inside.

Serve warm and enjoy that cheesy goodness 

Crunchy Oven-Fried Chicken

 JANUARY 15, 2015

Apparently, the trick to crunchy oven-fried chicken is parking a cookie sheet inside the oven while you’re preheating it. In that way, when you place the prepared chicken in the oven for oven-frying, you’ve got a hot surface that ensures both sides of the chicken are fried evenly. Check out this neat recipe from Leah Rodrigues at Foodista.

Ingredients

1 Chicken- cut up

3 cups all-purpose flour

2 teaspoons garlic pepper

1 teaspoon sugar

2 teaspoons paprika

1 cup buttermilk

2 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda

Olive oil

Instructions

Preheat Oven 350 degrees:

In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.

Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil.

Bake about 50-55 minutes or until chicken is golden.