Chicken Fried Chicken



1 ts garlic powder
1/2 ts pepper
1/2 ts salt
1/2 ts paprika
1/4 c bread crumbs
1/2 c flour
1/4 c milk
1 egg
2 chicken breasts
Oil for pan frying

Mix in a bowl the eggs and milk, allow the chicken to soak in the mixture for half an hour. In another bowl mix together all dry ingredients. Heat oil in a pan until it reaches 350 degrees. Then cover the chicken with the dry ingredients. Cook chicken in pan until cooked through. Make sure to keep the drippings from chicken for next part.


Drippings from chicken
1/3 c flour
3-4 c milk
1/2 ts season salt
1/2 ts pepper

Allow the drippings to warm back up then add the milk and dry ingredients. Whisk together until golden brown. Mixture will become thick, if too thick just add more milk. Not thick enough, add flour.

Serve with veggies and potatoes.


Mini Apple Bran Muffins


Recipe came from: Lisa Barnes “The Petite Appétit Cookbook: Easy, Organic Recipes to Nurture Your Baby or Toddler”
Makes 24 mini muffins or 12 regular muffins


Serving Size: 2 mini muffins (65g)

Calories 160
Calories from Fat 80
Total Fat 9g
Saturated Fat 4g
Cholesterol 55 mg
Sodium 270 mg
Total Carbohydrates 18g
Dietary Fiber 2g
Sugars 8g
Protein 3g


1 c whole wheat flour
1/2 c oat bran
1 ts baking soda
1/2 ts salt
1/2 c (1 stick) unsalted butter
3/4 c applesauce or Apple puree
3 medium bananas, 1 mashed (about 1/2c)      and 2 sliced
1/2 c light brown sugar
2 eggs


Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 regular muffin cups.

With a fork,  combine flour, baking soda, and salt in a small mixing bowl. Melt butter in a small saucepan over low heat or in microwave for 25 seconds on high. In a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. Mix together with a spatula. Add flour mixture to applesauce mixture and stir until just blended. Battery will be lumpy and very moist.

Spoon battery into prepare muffin cups, filing two-thirds full. Place a banana slice in top of each muffin. Bake for 12 min,  or until golden brown and set.  If baking with the regular size muffin cups, increase baking time to 15-18 mins. Cool muffins in pan on wire rack for 5 mins before turning out muffins.

Reuben Noodle Casserole


Serves: 6
Cook Time: 25- 35 mins

8 oz cooked noodles
6-8 oz thinky sliced corn beef, cut into cubes
1 can (15oz) sauerkraut, drained and rinsed
2 c shredded swiss cheese
1 ts of caraway seeds (optional)
1/2 c thousand island dressing
1/2 c milk
1 tbsp prepared mustard.

Directions :

Grease or spray with Pam, a 13×9 ” baking
dish. Cook noodles per directions on box. Drain and transfer to a large bowl. Cut corn beef into small pieces; then add it to the noodles along with the sauerkraut, cheese, dressing, milk, mustard and seeds. Toss together or stir. Pour mixture into baking dish. Bake in preheated oven at 350. Serve with rye bread or buttered toasted bread. Also have the thousand island out on table in case you want your mixture to be more wet.

Homemade Chicken Nuggets


1 lb chicken breast, cubed
1 cup flour
1 c corn starch
1 tsp baking powder
1 c milk
1 egg
1 tsp cayenne pepper
1 tsp salt & pepper
1 tsp dill pickle juice

Either use a fryer or pan fry them in oil.


In a medium bowl, add the milk,  egg,  powder, chicken, salt & pepper, and pickle juice together. Allow to sit in the fridge for 30 minutes – 1 hour, to soak. Then in another bowl,  add the rest of the ingredients. Then take the soaked chicken pieces and dreadge them into the dry ingredients. Fry until golden brown.

General Tso’s Chicken

I would definitely recommend this dish. It’s very easy to make. Just be careful if you pan fry the chicken to not get oil everywhere. I’d recommend a fryer. Got this from another blogger, thanks Foodie with Family!

General Tso’s Chicken

Sweet and hot, crispy and tender, garlicky, gingery General Tso’s chicken is a mainstay of Chinese buffets and restaurants, but you can make it better, fresher and healthier at home!


For the chicken:
1 1/2 teaspoons toasted sesame oil
1 large egg white
1 tablespoon soy sauce
1/4 cup plus 2 tablespoons cornstarch
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2″ pieces
canola, peanut or vegetable oil for frying

For the Sauce:

2 tablespoons finely chopped fresh ginger root
2 garlic cloves, peeled and minced
1 cup chicken broth or stock
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
3 tablespoons raw sugar (a.k.a. Demerara or Turbinado)
1 tablespoon peanut, canola or vegetable oil

For Serving:

4 scallions, thinly sliced
Steamed broccoli
Fresh, hot cooked white rice


Prep your chicken:

In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth.

Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it does!

Set aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally.

Begin the sauce:

Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat.

Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.

In a separate bowl, whisk together the remaining sauce ingredients until smooth. Pour into the garlic and ginger, stirring, until thick and shiny. Keep over a low burner partially covered to stay warm.

To fry the chicken:

Heat 1/2-inch of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.

When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan.

Cook for 4 minutes on each side, or until deep golden brown and crisp on both sides.

Transfer the chicken to a paper towel lined plate and repeat the process until you’ve cooked all the chicken.

Slide all the chicken into the prepared sauce and toss to coat. (If desired, add the steamed broccoli to coat with the sauce also.) Increase the heat to medium, stir and cook just until hot all the way through.

Sprinkle with sliced scallions and serve immediately over white rice.


Dealing with a Toddler – Feb 4

Well if you have read most of my previous posts on our toddler, we have at least somewhat gotten over the sleeping in bed hurdle. The alarm is a huge help for waking me up when he wakes if to early and for nap times. So no more ninja! Woo. Lol.

Now onto our next trying trial. Our son won’t eat, or if he does it take hours upon hours, and we have to constantly coax or punish him to take a bite, usually in sick with the task of making him eat every bite. Spooning it to his mouth, counting to three etc. Whatever comes to mind before punishment. Of course he gives the best disgusting and gag reflexes imaginable. Hurtful to a mother who takes a pride in her cooking… Lol.

Here’s to hoping that we will finally get over this. I know some examples on how to try to fix these things. But when your child is to the point like mine is who won’t eat anything, even if it’s good or if your whole family is eating it along with them. The following are some examples:

1) Put cheese on anything and everything, like broccoli, eggs, vegetables, etc.
2) Make use of ketchup, usually kids go thrive the same stage of loving ketchup, so put it on anything.
3) Use their favorite foods to alternate between the “yucky” bites. So give them a bit of the “yucky” food then a bit of the whatever yummy food is. Then use that as a bribe method, of “do you want this____ (yummy food)  then you eat this first”.
4) Always make it a big deal, whether it’s by a big hurray or clapping, make them excited that they are that “yucky”  food.
5) Try not to give them their own separate food from what your eating so that they see that your also eating it along with them.
6) If it takes hours to make them ready a good enough amount that they are full, then do it with them. This could be harder once there’s more kids around, but it’s the truth, they need to see that no matter what is put in front of them they can’t be picky.
7) Always make your child finish that last bite or you will regretfully find it somewhere your not going to like. Because at this age they don’t think of the toilet or a napkin, which they will eventually once discovered. But once that time does come be careful about the toilet, it could get clogged from to much food being dumped into it. So the child will need to learn that they can’t do that.
8) Always try to think of how to make the food better, not better meaning chocolate or sugars, better meaning healthy. Honey is a good sugar, but don’t do too much. Kids get enough junk these days, that they don’t need to learn oh mommy will put chocolate on whatever I deem “yucky”. Lol no. Please don’t.
9) Put fruits in with things like yogurt, oatmeal, pancakes, etc.

Take every meal one meal at a time, try to keto your patience, but also be firm. And when they get older these things will stick with them, especially once in college when picky reading is really not allowed. This will also craft non picky eaters as they grow up, so they can keep with your daily eating habits rather than their own made up ones. Because if we were to give into that pickyness, then our kids would become dreadful little snots that we don’t like. This could carry into not only eating habits but other aspects, like, the wanting a toy every shopping trip or Christmas gifts they got were not enough. Got your sake and theirs, please keep in top of them, it will pass and get better. Good luck!

Dealing with a Toddler – Jan 30

Finally got our alarm system up! Woot. Works wonders. It’s the Tattletale Pet Alarm… Pretty big but it’s very sensitive! This is good for when our son tries to ninja quietly out of his room. He still is trying ti get up at 530am, which is pretty early still, but we will get it under control soon.

Here’s the product: