Posted on

Low Carb “Potato” Salad

When cooking out, I like to have summery sides like coleslaw, potato salad, etc. I got the bright idea to make potato salad with cauliflower instead. It worked!! [I’ve made this recipe several times and it’s always good. The only thing I’ve added are the cherry peppers – so much colour and flavour!! -A Aug 2018]

Angela’s Faux Potato Salad

Low Carb “Potato” Salad

1 head cauliflower (any colour)
4 scallions, sliced diagonally
4 dill spears, diced small (or any pickle)
2-3 cherry peppers, diced (if you’ve got ’em. Pimentos look good, too.)
5-6 stems of parsley, stemmed and minced (or sub cilantro)
1/2 cup mayo (use vegan if you want)
1 Tbl garlic paste (or paste up 2-3 cloves fresh)
2 Tbl seasoned rice wine vinegar
1 Tbl dijon mustard (whole grain would be excellent)
S/P to taste

Put a large pot 2/3 full of water on to boil. Cut up the cauliflower into small bite sized pieces and toss into the water. Add 1tbl salt to the boiling water and boil cauliflower for about 8 mins until tender.

While that is cooking, make the dressing in the bottom of a large bowl or a sealable plastic. Add next 6 ingredients and stir together.

When cauliflower is done, drain it in a colander and rinse with cold water to bring down the temp. Toss in with the dressing (put the lid on and shake if you use a plastic container). Add S/P to taste. Chill before serving or eat at room temp. Whatever you like.

Posted on

August already!

This year has been a big one. And bit of a bitch of one, as well.

We finally got up and moved out of the ‘hood, which is good for the most part. We pay too much rent. But we love the house. Nick is happy, so that makes it worth it.

I’ve come into another patch of insomnia. It’s been three weeks since I had a normal night’s sleep. I went to the Dr, who is being cooperative with trying to find something that works. The first one didn’t. The one I’m trying now (trazodone) doesn’t seem to be working, either. I’m SO TIRED. And SO cranky. I’m impaired for sure. I really have a hard time doing any sort of complicated thinking. I can’t remember anything, either.

So I’ve got Heather coming for a visit in September. Everyone is pushing their own agendas for Heather’s time, which is fine, but what is not fine is that when I am left to try to fix a fucked up reservation and a certain individual decides I’m not doing it right, it kinda honks me off. I’m tired, cranky and really would rather not waste my time fixing a fucked up reservation, only to be told I’m a “childish asshole” for getting pissy when my efforts are deemed in adequate. I want Heather to have a good time, so I’m backing out of any and all planning for this. If this person doesn’t like my planning techniques, then HE can do it. I’m OUT. I’ll let all those people fight over Heather and I’ll just take what I can get. Whatever. It’s not about me (or the jerkwad in question), it’s about HEATHER. So she can pick what she wants to do and I’ll do what I can to assist in making it happen. But I really don’t need the abuse of one asshole, thanks. I’ve got enough on my plate.

I hope Heather gets to do all the things she wants to do while she’s here in September. I just want her to have a great time and to see everyone she’s not seen in three years. Hopefully the disorganised mess of people vying for her time will get it worked out.

Ugh. I hate that insomnia sucks away my days, my creativity, my LIFE. I feel like every day is just a slog to get through so I can have yet another sleepless night. IT SUCKS. If you’ve not had extended bouts of insomnia, then you just don’t know how much it ruins EVERYTHING. Every. Fucking. Thing.

I hope the drugs will start working so I’ll have enough energy to get through DragonCon. Conventions SUCK when you are tired at the start and it just gets worse, trust me.

So that’s what’s up. I’m tired. I’m cranky. And I am doing the best I can. If that’s not good enough, then FUCK OFF.

Posted on

Angela’s Baked Fried Chicken

Print

Angela's Baked "Fried" Chicken

Have your crispy chicken without all the fat! A great way to have the taste of fried, without the oil!
Course Main Course
Cuisine American
Keyword baked chicken, baked fried chicken, fried chicken
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4
Author misangela

Equipment

  • 2 half sheet pans
  • 2 baking racks
  • meat thermometer

Ingredients

  • 1 whole chicken, cut up, bone in, skin off SUB 4 breasts or 6 thighs. Bake the skin on a sheet pan for chicharrones.

Wet Dredge

  • 1 cup full fat Greek yogurt SUB nonfat
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tbl dijon mustard
  • 1 Tbl Sriracha optional, but adds depth NOT heat

Dry Dredge

  • 1/2 cup flour Masa is good here
  • 1/4 cup corn starch or rice flour
  • 1/2 cup bread crumbs Italian or plain
  • 3/4 cup panko bread crumbs
  • 2 Tbl smoked paprika
  • 1 Tbl each salt and pepper

Instructions

  • Preheat oven to 375°F. Put racks on sheet pans covered with foil and spray with nonstick spray. (You can make the chicken directly on the pan if you don't have racks, but it is crispier on racks.)
  • Cut up chicken and remove skin. (If making chicharonnes, get another foil covered sheet pan and spread skin flat, season with s/p, bake until crisp.)
  • Mix together wet dredge and dry dredge in separate bowls or baking dishes.
  • Dredge chicken pieces in wet dredge, it is thick, so get it as even as possible and get it in all the creases. Then press into dry dredge. You can't get too much panko on it!
  • Put chicken on the racks and spray lightly with nonstick spray to get the panko to brown.
  • Bake for around 45 minutes, turning the chicken at least once. Remember to spray with nonstick spray when you turn it. If you are using boneless pieces, they will be done in less time. Use a thermometer as your guide to doneness.
  • Chicken is done when temp is 165°, dark meat can to go 170°. Use a thermometer and take out pieces as they finish. Remember, meat continues to cook for a few minutes out of the oven. This recipe is very forgiving, and will keep your chicken moist, but try not to overcook the breast.
Posted on

Quick Sausage and Greens Skillet

Nick specifically asked me to write up this recipe, although it’s really so easy it doesn’t need an entry, imo. But, it is very delicious, low carb and did I mention DELICIOUS? I strongly urge you to go forth and find Eckrich 4 Pepper Smoked Sausage. It is truly one of the best tasting sausages I’ve ever cooked with! Seriously, it makes this recipe what it is. If you have to sub, use spicy Italian or perhaps Andouille.

1 package Eckrich 4 Pepper Smoked Sausage, half inch slice on the diagonal
1 med white onion, frenched
3-4 Cloves of garlic, minced
3 small red/orange mini bell peppers, halved and sliced (or about half a regular sized one)
3/4 cup diced mushrooms
1.25 cups frozen baby kale
2 Tbl sherry vinegar
1/2 tsp red pepper flakes (optional)
1/4 tsp cayenne, chipotle or other dry ground pepper you like, +/- to taste
EVOO
S/P
1/4 cup heavy cream
1/4 ground parmesan

Cover the bottom of a heavy skillet with EVOO over med hi heat. Toss in onion, garlic and peppers, watch that the garlic doesn’t burn, about 4 mins. Once onions are soft, toss in the shrooms and sausage, pushing the veg to the sides to get the sausage room to brown a little. Once the sausage starts to brown, add in the kale, sherry vinegar and hot pepper. Stir and let kale defrost. S/P to taste. Once all the ingredients have cooked for about 7 mins, add the cream and parm. Bring to simmer, then take off heat. Instant sauce! You’ll need to check your S/P and hot pepper again since cream changes the balance. Serve with a bit more parm on top.