Tuesday, April 3, 2012

Dinner in Photos

Chicken breasts and drumsticks soaked, overnight, in buttermilk.

In a bowl combine: 1/3 cup coconut flour and spices (see photo below) and lightly coat chicken

Spices I decided to use. You can use whatever you like.

Then place chicken in skillet with hot coconut oil. Use a splatter screen (or as I call it: a save-your-face-screen)! Fry chicken pieces about three minutes per side. Watch carefully since the coconut flour seems to burn more easily.
Once your chicken is browned, place it in a oven-safe dish. Then bake for 30-40 minutes at 350 degrees

This is chard (and onion in the corner there). Isn't it pretty?  I heated some olive oil in a skillet, and sauteed the onion for about three minutes. Then chopped up the chard, and throw it in with the onions (a handful at a time), and toss around until the chard begins to wilt. Once it was wilted (but dont' kill it!) I added some salt, pepper, nutmeg, and two tablespoons of unprocessed apple cider vinegar. Then let it cook (all while tossing) for another minute or two. Then serve warm.

And Dinner is served!
And this photo won't go in the order it's supposed to. But it's still a pretty dish, I think. 


  1. I usually cut the center out of the chard, just like I would for kale and collard greens.

    1. NO!! That's the pretty part!! :)

    2. But not usually a good part to eat.

    3. I usually cut the stem off of the chard, but I still eat the big vein that is between the leafy matter. I haven't heard anything that says it is bad for you, however, I must admit that I haven't really looked into it either.

    4. Oh, I almost forgot. When I prepare chard I do separate the thick middle vein from the leaves, but that is only because I like to cook it a little longer than the leaves to make it a little more tender. But, I still eat the vein.

  2. "Save-your-face-screen"

    Yeah, tell me about it. I was making some Turkish-style lamb liver yesterday and had the oil pop right into my eye. It totally screwed up my contact lens which acted like a shield, so my eye was ok.

    As for the chicken shown above, yeah, I am going to have to cook that ASAP. Boy does it look good (and baby approved, apparently). I've been on a venison, boar and duck kick lately due to my hunter friends clearing out their freezers to make room for spring BBQ stuff (they know who to call), so it's been quite a while since I've had some good 'ol fried chicken.