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bloodsong1For the past week, usually right after a meal, I find myself in the throes of a very unusual feeling. It lingers right around my throat, slowly suffuses through my body and no amount of liquid can wash it away. The best adjetive I have is "creamy". Like my throat is coated with a thick layer of milk that doesn't interfere with any necessary functions. Tis a strange, yet pleasant feeling. I wonder if it'll happen today.
*singsong voice* I figured it out, I figured it out. *end singsong voice* Erin-sama's most recent story is about Pip and Seras. Pip's trying to be sweet and romantic and instead manages to freak everybody out. Heeheeeheeheeheeheeheee! So proud of myself. I've read "Dracula"!
Anyhew.
While I don't know if this competes with Thorny's Meatloaf and Apple Bread Pudding, it was a really big hit with my family. If you like strong, complex flavors, you might like this.
Queenie's Breaded Dill Chicken (I didn't measure anything either)
Mayonaise (or Miracle Whip, or whatever)
Dried dill (fresh would be better, but I can't afford that. Chop fresh dill)
3-5 large red grapes, or 6-10 small ones
Balsamic vinegar
Olive oil
Boneless, skinless chicken breasts or chicken breast tenderloins
A tube of Ritz crackers, crushed fine
Directions
Mix mayo and dill together in a plastic container you can cover. Crush the grapes in bowl, pour the juice into the mayo mixture. Add the vinegar and olive oil and stir until smooth. No lumps. Snap the lid on, or cover with wrap or foil. Put in the fridge for at least half an hour.
Set up your dredging area: Chicken, mayo mixture, crushed crackers in their own bowl, frying pan; heated and oiled. Only use one hand to move the chicken and don't go backwards. I learned that on Good Eats (tm)!
Dredge chicken in dressing, then bread with cracker crumbs and slide into frying pan. Cook the chicken about 10 minutes on each side for tenderloins, 15 or so for full sized breasts. Cover during the cooking process if you want it to go faster. Use tongs to flip the chicken (don't use the tongs to serve!!). Serve and enjoy!
*singsong voice* I figured it out, I figured it out. *end singsong voice* Erin-sama's most recent story is about Pip and Seras. Pip's trying to be sweet and romantic and instead manages to freak everybody out. Heeheeeheeheeheeheeheee! So proud of myself. I've read "Dracula"!
Anyhew.
While I don't know if this competes with Thorny's Meatloaf and Apple Bread Pudding, it was a really big hit with my family. If you like strong, complex flavors, you might like this.
Queenie's Breaded Dill Chicken (I didn't measure anything either)
Mayonaise (or Miracle Whip, or whatever)
Dried dill (fresh would be better, but I can't afford that. Chop fresh dill)
3-5 large red grapes, or 6-10 small ones
Balsamic vinegar
Olive oil
Boneless, skinless chicken breasts or chicken breast tenderloins
A tube of Ritz crackers, crushed fine
Directions
Mix mayo and dill together in a plastic container you can cover. Crush the grapes in bowl, pour the juice into the mayo mixture. Add the vinegar and olive oil and stir until smooth. No lumps. Snap the lid on, or cover with wrap or foil. Put in the fridge for at least half an hour.
Set up your dredging area: Chicken, mayo mixture, crushed crackers in their own bowl, frying pan; heated and oiled. Only use one hand to move the chicken and don't go backwards. I learned that on Good Eats (tm)!
Dredge chicken in dressing, then bread with cracker crumbs and slide into frying pan. Cook the chicken about 10 minutes on each side for tenderloins, 15 or so for full sized breasts. Cover during the cooking process if you want it to go faster. Use tongs to flip the chicken (don't use the tongs to serve!!). Serve and enjoy!
