What do your meals look like (show me pictures)....

A totally inauthentic bastardization of Vietnamese banh xeo. The asian supermarket were out of mung bean sprouts so we got alfalfa sprouts from the health food store as a substitute. The protein is traditionally thinly sliced poached pork and poached shrimp, not a chicken stir fry.

Pan fried chicken legs, onion mashed potatoes with butter & sour cream, salad of mostly tomatoes, spring mix and olives with a spritz of olive oil.

Hint: if you want to reduce the calories in mashed potatoes but still have them creamy replace a lot of the butter with sour cream. 2tbsp of sour cream is 60cals while 2tbsp of butter is over 200. Obviously, this only works if you like sour cream.

Gallinella.

The hubby was so thrilled to see dutch andijvie (=escarole) at the green grocer that he offered to make dutch stampot (=mash with greens) tonight. Had that with some ready made Tesco meatballs and dijon mustard and a cherry tomato salad.

Perhaps not the healthiest snack option...

But today is my once a week cookie treat... Turns out I don't really like the Quest peanut butter cookie, so I made it better with Lily's Dark Chocolate Baking chips.

Total Calories 270
Net Carbs 6g
Fat 21g (10.5 saturated... )
Protein 16g

This was my mid morning snack... (I tend to eat half my daily calories between 6am and 10am)

Suddenly remembered the granola bars my mom used to make constantly when I was a teenager. Husband ate 1/3 of the pan in one day. I’ll be making these more frequently... But not TOO often

Shrimp & Grits along with the same type of salad as I had yesterday (romaine, tomatoes, olives). I've been craving this for the last week and it hit the spot. There are as many ways to make Shrimp & Grits as there are people in New Orleans. This is a simple version due to what I had on hand this evening. Traditionalists will say you can only use the hominy grits but I've never found that where I live so I just use the corn grits/polenta type.

Preparation: Cooked grits with cheddar cheese and butter. Shrimp cooked in butter with cayenne, smoked paprika, pepper, onions and garlic. Sprinkled w/parsley.

Nachos with spiced ground beef, black beans, colby-jack cheese, tomatoes, salsa and sour cream. These are heated in the oven on foil for ease of cleanup. More cheese would have been nice but I tried to stay reasonable.

After the last two nights of meals that included excess butter and cheese I decided to counter that with a light meal of poached flounder with a salsa of parsely, cilantro, olive oil, lemon juice, lemon zest, ginger and garlic with black rice.

Peach1948 wrote: »

Acpgee: I'm pretty sure KFC chicken was not made with cornmeal. I don't know how you can get their famous crust the way you are doing it.

Peach

My husband actually prefers my copycat KFC to the real thing. My version is crunchier and less greasy than real KFC. I marinate overnight in buttermilk and quite a bit of salt because the Chicago Tribune recipe is less salty than the real thing. I keep a jar of this spice mix in the pantry but made without the flour. I have tried it with flour but get a crunchier result mixing a tablespoon of the spice mix with a tablespoon of potato starch and two tablespoons of corn meal. Quantities for two or three pieces of chicken. The surprising thing about this recipe is how high the ratio of spice to flour is.
https://www.thekitchn.com/i-tried-kfcs-secret-fried-chicken-recipe-and-heres-how-it-went-235751
Shake off excess buttermilk and dredge chicken by shaking with coating mix in a plastic bag.
I air fry for 25-30 minutes at 160C-200C until the internal temperature reaches 72C. Be careful with regulating temperature and turning pieces in the air fryer, as the spice mixture burns easily. I remember reading somewhere that the original KFC recipe (before they started using pressure fryers) had to be deep fried for quite a long time at a relatively low temperature.