Sorry this post is late! I'm not doing anything new for dinner this week - just sticking with old favorites.
Sunday: Third week in a row of oven fried chicken (see below for recipe) with roasted potatoes and kale
Monday: Crockpot Chicken Quinoa
Tuesday: Salmon Cakes with roasted beet salad and goat cheese* (Our Anniversary)
*I'm pretty much changing this recipe so much that only ingredients that are the same are the beets and goat cheese. If it's good, I'll try to remember what I did, and I'll try to measure.
Wednesday: Clam Chowder (I have a printed recipe. Sorry no link.)
Thursday: Chicken Fried Steak (with spelt flour and lard instead of canola oil)
Friday: Black Bean Quesadillas
Reid and I have come to LOVE the oven fried chicken we've been making on Sunday. If you'd like to enjoy it too, here's my recipe.
Ingredients:
1 whole chicken (pastured or organic if possible)
1 cup spelt flour (or another favorite flour of your choice, sprouted if possible)
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
1/4 t. pepper
1 t. paprika
1 egg
2 T. lard or beef tallow (optional)
It's cheaper to by a whole chicken and cut it up yourself. Just google "how to cut up a chicken" if you don't know how. That's how I learned, and it's easy.
Pre-heat the oven to 425 degrees. Combine the flour and spices in a bowl. In a separate bowl whisk the egg with 2 T. of water. Dip the chicken pieces in the egg wash then dredge each piece in the flour mixture. Place the floured chicken pieces in a baking dish (they shouldn't overlap) and bake for 45 min or until internal temp reaches 165 degrees. Flip each piece about halfway through the cooking time
I like to cook my chicken in a 12-inch cast iron skillet. I melt about 2 T. of lard in the bottom of the skillet then I put the chicken pieces in and put the skillet in the oven. We get the crispy, most delicious chicken ever!
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