I promised Tim and Katrina that I would post this recipe just for them, so here it is.
Sliced onions
flour
Batter:
1/4 c. oil
1 egg
1/2 tsp. salt
1 1/2 tsp baking powder
1 c. milk
Coat sliced onion with flour, then batter, then flour, then batter (repeat 3-4 times or so until thick coat appears, then as batter gets thicker you don't have to repeat quite so often) ending with the batter on the last coat before putting into oil. Then deep fry. Heat the oil to just medium-low to medium so that it will cook the onions on the inside. Cook on one side until golden brown, then turn and cook on the other side until golden brown. They are really good with homemade fry sauce too.
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Tuesday, May 13, 2008
Monday, April 28, 2008
Chicken Alfredo Sandwiches
I made these for dinner last night and they tasted SOOOO good!!! They are easy and fairly fast, so when you are in need of a quick meal, these should satisfy. They are even pretty healthy and perfect for the warmer weather. Enjoy!
1/2 tsp. Italian Seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
1 Tbsp. vegetable oil
red pepper, cut into strips (you can roast these if you'd like)
1/4 cup butter, melted
2 Tbsp minced fresh parsley (or 2 tsp. or so of dried parsley)
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 Italian rolls, split
1 cup fresh baby spinach
1/2 cup-1 cup Alfredo Sauce, warmed (the amount depends on how much you want on your sandwich, really)
1. Combine the Italian Seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side (I put the seasoning on both sides of the chicken), or until juices run clear (you know the drill, right?). Top with red pepper strips during the last 3 minutes of cooking.
2. In a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased cookie sheet and broil until lightly browned.
3. On each roll bottom, layer 1/4 cup spinach, 1 Tbsp. (or more) Alfredo Sauce, a chicken breast half and another tablespoon or so of Alfredo Sauce. Replace roll tops. Eat and Enjoy!
1/2 tsp. Italian Seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
1 Tbsp. vegetable oil
red pepper, cut into strips (you can roast these if you'd like)
1/4 cup butter, melted
2 Tbsp minced fresh parsley (or 2 tsp. or so of dried parsley)
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 Italian rolls, split
1 cup fresh baby spinach
1/2 cup-1 cup Alfredo Sauce, warmed (the amount depends on how much you want on your sandwich, really)
1. Combine the Italian Seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side (I put the seasoning on both sides of the chicken), or until juices run clear (you know the drill, right?). Top with red pepper strips during the last 3 minutes of cooking.
2. In a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased cookie sheet and broil until lightly browned.
3. On each roll bottom, layer 1/4 cup spinach, 1 Tbsp. (or more) Alfredo Sauce, a chicken breast half and another tablespoon or so of Alfredo Sauce. Replace roll tops. Eat and Enjoy!
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