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Program #711Lisa Marie Mounts
Ranch Hand Chicken serves 4
Chicken Tenders (4/plate)
2 Eggs, beaten well
½ c. flour
2 tsp oil
½ c. cornmeal
2 Tbsp each: garlic powder and Parmesan cheese
¼ cup fresh parsley minced (2 tbsp dried)
Heat oil in nonstick pan on medium heat. Mix flour and parsley. Dredge tenders in flour mix, beaten eggs, and back in flour mix. Pan Fry in oil until brown and golden on both sides, or about 5 minutes.
While chicken cooks, prepare salad on plates: organic mixed greens and fresh vegetables of your choice. I used green peppers, cherry tomatoes, carrots and cucumbers.
Keep an eye on the chicken while you mix up the
Homemade Ranch Dressing
[makes about 2 cups and keeps 2 weeks in fridge.]
1 cup mayo
2 cloves garlic, fresh, minced
¼ tsp salt and pepper
1 tsp onion powder
Splash of lemon juice
½ cup milk or buttermilk
Chop garlic, mix mayo, salt, pepper, onion powder well in a bowl. Add splash of lemon juice and mix well. While stirring mix in ½ cup milk. If still too thick, add more milk one splash at a time til right consistency for your tastes.
While chicken finishes, wash pears, cut in 1/2 , core, cut in wedges, serve around plate with chicken in the middle.
Add some crusty bread and you are looking at one good meal! Y'all Come See Us!
From the Loafin' Around Kitchen
Leisa Marie Mounts, Chef
202 Trade Street, Greer, SC 29651
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.