Firecracker Chicken

YUM Need I say more?

Where Flours Bloom

firecracker chicken

A wonderful combination of sweet and spicy flavors that tastes a million times better than take-out! This recipe has a perfect balance of sweet and spicy with a hint of the buffalo sauce. It’s called Firecracker Chicken, but my husband renamed it…[ DYNAMITE Chicken] it’s that good! He’s not a chicken fan, but loved this, and it’s my daughter’s new favorite. It’s always a good feeling to please your loved ones.

It’s so easy to make, and the taste is amazing. I saw the recipe on Pinterest many times, and finally made it. I’m glad I did, because this will be on the menu often.

Serves 4

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil
For the sauce
  • 3/4 cup brown sugar
  • 1/3 cup buffalo sauce, or…

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Flax Seed Bread

must give this a try

Where Flours Bloom

flax seed bread

I found a great bread recipe made with flax seed meal. Yes, it is a low carb bread but this one is so good who cares? It is composed of milled flax seed. It is also a good dietary source of plant estrogens. This is an all around good for your body bread. Especially if you love seedy, whole grain breads.

2 cups flax seed meal
1 tablespoon baking powder
1 teaspoon salt
2 Tablespoons honey
5 beaten eggs
1/2 cup water
1/3 cup coconut oil (melted)

Beat eggs well. Add other wet ingredients to the eggs. Beat well. Combine dry ingredients. Mix with wet ingredients. Allow to sit for about 5 minutes so the flax can begin to absorb the liquids.

Using a baking sheet, spray the edges and bottom of the pan with a cooking spray so the side don’t stick. Spread the mixture out flat. Bake at 350…

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Classic Potato Salad

Summer is on its way – wat better time to start pulling together those recipes that will make the trips to the park, beach, BBQs memorable to the pallette

Where Flours Bloom

potato salad
This recipe is a creamy, delicious potato salad. A favorite side dish at our house!
Ingredients
10 medium potatoes, cooked and diced
1 1/2 cups Hellaman’s mayonnaise
1 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1/2 teaspoon pepper
2 celery ribs, sliced (optional)
1/2 cup onions, minced
5 hard-boiled eggs
Paprika
Chopped sweet pickles
Directions
1. Boil peeled diced potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, and pepper in
another bowl (mix well).
4. Add to cold potatoes. (I don’t use all the mixture, just the amount to coat potatoes good)
5. Add celery, sweet pickles, and onions and mix well.
6. Stir in chopped eggs.
7. Sprinkle a little paprika on top.

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Pecan Banana Coffee Cake: More Tasty Experiments With Black Bananas

must make with the bananas I have in the freezer

CutterLight

Banana coffee cake_n

This moist, flavorful cake topped with crunchy pecan streusel is ready for a hot cup of joe. Four bananas per loaf make for a fairly nutritious slice, as cakes go, and a good excuse for seconds!

If you read about our banana mochi bread, you’ll know we are experimenting with the bounty of black bananas recently bestowed upon us! After sampling the banana mochi bread, Jack “requested” the next creation contain nuts. (He made me strike the phrase “petulantly demanded.” Editors… sigh.) To satisfy his request, this recipe for banana coffee cake included pecans in the batter and also as part of the topping. Jack said, “Mmmmm.” Guess that was the best compliment he could muster with his mouth full. One loaf went in the freezer, and one remains out for tomorrow’s breakfast.

Banana Coffee Cake

Ingredients

Cake –

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla…

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Roasted Asparagus with Fresh Tomato Salsa

Main St. Cuisine

roasted asparagus with fresh tomato salsa

Here’s the unofficial title of this post: I love out of season tomatoes!

I’m tired of talking about seasonal produce.

Some days, I want to eat a tomato in March April and just not care.

I can see I’ve shocked you just a little.

I won’t go so far as to say I’ll dive into a Beefsteak tomato this time of year, but I will purchase a pint of grape tomatoes and add them to my salad or in this case, a quick salsa.

I don’t want to feel the least little bit guilty about it.

That’s what motherhood is for.

There’s certain buzz words/phrases out there and “seasonal eating” is one of them.  I know that the really good tomatoes won’t come into their prime until around July/August (in our area), but I can’t just cross them off my grocery list.

And, now that fiddlehead fern and ramp season is upon us, I’m…

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