Hi everyone, I just wanted to post an update to inform you that I’ve started another blog.
Please visit the link here: https://laney-lee.com/
I’d love for you to take a look at all my science teaching resources and ideas.
1. Dry the chicken with paper towels.
2. Put the chicken in a bowl and season with catenne, paprika, salt, pepper, and garlic powder. Mix that up with some tongs.
3. Mix 2 eggs with some full fat milk and a bit of lemon juice. (Should have been buttermilk, but that’s not available in our country.) Bathe the chicken in this mixture. Let it sit.
4. Heat a pan of oil. Very hot!
5. In another bowl put enough flour to sufficiently bread the chicken with the same spices used on the chicken. Mix.
6. Take the eggy chicken and bread it in the flour. Make sure it’s super covered. Throw it in the boiling hot oil.
7. While the chicken cooks 5 mins on each side, prepare the spicy mayo (mayo + cayenne + tobasco) and cut some pickles if necessary. Toast your buns.
First we laid out the wings and spiced them up.
Ideas for next time:
I first boiled the chicken in salsa and shredded it. Marwan suggested small pieces rather than shredded though.
Then, heat up a skillet (not too hot) and lay the tortilla in it. Optional to lightly grease he pan first with butter. Spread cheese over the entire quesadilla and the additional toppings on only half.
When the cheese starts to melt a little, check underneath to see if the tortilla is the right amount of crispy. When it is, close the quesadilla and serve!
Make the sauce separate in a pot on the stove. Let it all melt and stir.
Simultaneously, sear your add ins. I used:
Simultaneously make your fettuccini noodles. Mix it all up and serve!
Combine all ingredients in the slow cooker on low for 6-8 hours.
Serve with rice or mashed potatoes.
In a bowl, using your hands thoroughly mix up the beef, onion, egg, and bread crumbs. It should be slimy, but not too slimy. Use the bread crumbs to balance out the gooeyness of the mixture.
Form the beef into equal sized balls, and brow the outsides in a skillet. I tried extra hard to make sure I cooked them MINIMALLY. They’ll finish in the crock pot.
Put the meatballs in the crockpot with the BBQ sauce, a couple tablespoons of worcheshire sauce, salt, pepper, and paprika.
Cook on low for 4 hours. Stir occasionally
Mix salad and dressing ingredients separately, then combine.
We first spent time chopping all the veggies and the cilantro and mint and mixing those to an acceptable ratio.
Next, we fried the small pieces of pita bread in oil, and cooked the pine nuts in oil as well. These were served over the top of the portions we had already divided.
Lastly, we created a dressing of a mixture of olive oil, the pomegranate dressing, and lemon juice.
We served this at room temperature but I’d like to try it cold.
This is the sauce we used!