Italian Style Chicken Sticks

Mmm, chicken. But what about chicken on sticks! There are many foods on
sticks such as popsicles, kabobs, lollipops, and cake pops. It's a big trend now, and we thought how about combining chicken, and food on sticks, to make chicken sticks! But how about make them Italian-style! So here's the recipe for them! We hope you like it!

Ingredients:

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup all-purpose flour
1 teaspoon kosher or coarse sea salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs (organic preferred.)
1 cup Italian-style seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Regular good-quality olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks

Directions:

Wash chicken in hot water. Pound chicken to an even thickness. Cut fat off(if there is any.) Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Food Review #21 Kettle Brand TIAS! Zesty Ranch Tortilla Chips

Goodbye Doritos! Thats what you will be saying once you try Kettle Brand TIAS! Zesty Ranch Tortilla Chips. The taste of these leave Doritos in the dust! And so do the ingredients, these chips are 62% organic ingredients. And have no MSG, and contain no GMO ingredients. These chips have lots of flavor, and lots of the ranch powder. Much, much, more than Doritos Ranch flavor. And have more powder that the TIAS Nacho Cheese Variety. These are delicious, and would be great for a picnic, to pack in a lunch, to eat while watching the game, or while watching a movie, or just as an anytime snack. But be warned, these aren't just any old boring snack! These chips have great taste and because of that I give Kettle Brand TIAS! Zesty Ranch Tortilla Chips a... 10!

Food Review #20 Kettle Brand TIAS! Nacho Cheese Tortilla Chips

We tried the new Kettle Brand TIAS! Nacho Cheese Tortilla Chips and they're good, but not just good but great! This chips are 62% organic and
use organic corn. And the taste! Oh the taste! They taste so great! Think Doritos on steroids! And these have no MSG! They have a lot of cheese flavor deliciously paired with tomato, cilantro, and jalepeno. After you taste these you will never buy Doritos again! These are great to eat during a movie, at a party, or while watching the game. These are also great just as a snack. Although when we got them we just had to get an extra bag because they are so delicious! But our testers believed that they needed just a pinch more seasoning. But that was the only complaint. Other than that these were delicious! So we give Kettle Brand TIAS! Nacho Cheese Tortilla Chips a 9.5! Be sure to watch out for more reviews, recipes, and

Food Review #19 Ben & Jerry's Chubby Hubby Ice Cream

Sometimes you want something sweet. But not only sweet but also salty well this is your ice cream when you are craving sweet and salty food! This ice cream has vanilla malt ice cream, with fudge covered peanut butter pretzels, with fudge and peanut butter swirls! This ice cream is very good and it's become one of my favorites! I really recommend this and you should try it! I give this this ice cream a 10! Be sure to watch for our new articles!

Food Review #18 Ben & Jerry's Milk and Cookies

 It is ice cream season! So its time to review some ice cream! This ice cream is vanilla ice cream with chocolate cookie swirl. chocolate chip & chocolate chocolate cookies. This ice cream is delicious! And it has Fair-Trade Vanilla and Cocoa in it. This ice cream is so great it tastes like cookies and milk one-hundred times better. Because of all these reasons I give Ben & Jerry's Milk & Cookies Ice Cream a 10!

Food Review #17 Santa Cruz Organic Lemonade

It's lemonade season!!!!! Lemonade is great to drink during the summer months and usually tastes OK, but most brands of lemonade have bad ingredients in them such as HFCS, artificial colors, and more. Santa Cruz Organic Lemonade is a different story. This lemonade tastes great! It is all natural and organic! It has no bad ingredients, chemicals, or HFCS! I love this lemonade, and always drink it during the summer months. I highly recommend it and encourage you to try it! And for all of these reasons I give Santa Cruz Lemonade a 10!

Fish & Chips

  Did you really think we would end British Month without fish & chips. Well as the British say "Bloody Hell" we would never have British Month and not have fish & chips. In fact we will have 3 recipes, regular, beer-battered, and milk batter. Here is my favorite recipe for regular fish & chips!

Ingredients

• Vegetable oil, for deep frying
• 4 large russet potatoes
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 large egg, lightly beaten
• 12 ounces seltzer
• 1/2 cup rice flour, for dredging
• 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
• Malt vinegar, for serving
• Tartar Sauce, recipe follows

Directions

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.

Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees F.
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Tartar Sauce:
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped gherkins or cornichons
2 tablespoons finely chopped flat-leaf parsley leaves
1/2 juiced lemon
Dash of hot sauce

In a small mixing bowl, combine all ingredients. Chill before serving.

Chicken Charlie's Deep-Fried Kool-Aid Balls



Chicken Charlie's Fried Kool-Aid Balls.

 As you might know a place called Chicken Charlie's is at the San Diego County Fair. And they are serving many deep-fried foods, but the most famous of them are the deep-fried Kool-aid balls. Here on this site we are not going to just have 1 recipe for these, but 2! I recommend using sweetened Kool aid powder, but not the sugar-free variety(because it's not all natural or natural, and tastes gross.) Here's the first recipe:

 Fried Kool-Aid Balls Recipe #1



Recipe #1

Ingredients:- Vegetable oil (for frying)
- 1/4 cup to 1/2 cup sweetened Kool-Aid (We like orange)
-  3 eggs
- 1/4 cup of organic sugar (If you want it sweeter? You can just add more)
- 1/2 tsp. salt
- 2 tsp. baking powder
- 2 cups organic milk
- 3 2/3 cups of all-purpose flour

Optional
- 1 teaspoon cinnamon
Optional
- 1 teaspoon milk chocolate (melted)
Optional
- 1 teaspoon honey

Make the batter by beating the eggs and sugar together. Gradually add the milk and dry ingredients, including the optional ones. Cook in hot vegetable oil (in a deep-fryer)until golden brown (a few minutes, depending on heat). Take out of oil, then let them cool on a plate lined with paper towels or a wire rack for a few minutes, then enjoy! 



Recipe #2

 Fried Kool-Aid Balls Recipe #2

Ingredients:
-1 cup organic sugar
-1 3/4 teaspoons nutmeg
-1 1/4 teaspoons salt
-3/4 teaspoon cinnamon
-3 1/2 teaspoons baking powder
-2 tablespoons liquid shortening (or vegetable oil)
-1/2 teaspoon vanilla
-2 eggs, beaten
-1 cup milk(organic preferred.)
-1 package any flavor sweetened Kool-Aid mix (small packet)
-3 cups all-purpose flour

Kool-Aid Icing:
-1 package favorite Kool-Aid mix (small packet)
-2 cups organic powdered sugar
-1 -2 tablespoon milk(organic preferred.)

Directions:

1. In large bowl, put dry ingredients together: sugar, spices, salt and baking powder.
2. Cut in shortening and vanilla then mix thoroughly with dry ingredients.
3. Slightly beat eggs. Add milk and pour into the center of the dry ingredients after making a small well in the middle.
4. Mix Kool-Aid and flour together then add to egg mixture. Mixture should be thick enough to scoop. If not, add more flour.
5. Heat oil in deep fryer. Using a small ice cream scoop, drop a scoop of Kool-Aid Ball dough into the hot oil.
6. Fry in oil until they float to the top and turn a nice  golden brown. They will have a slight colored tint to them depending on the Kool-Aid flavor
7. Remove and place on either a wire rack or a plate lined with paper towels to drain oil.
8. Ice while warm with Kool-Aid icing.

And if you have any other recipes for these, let us know and post a comment or email them to us at:mailto:Allnaturalfoodzone@gmail.com

Yorkshire Pudding

Yorkshire pudding is a classic English side dish. These are great to serve with roast beef or chicken, but are also very good with other things as well. This is a great recipe and you can make these in a pie pan, muffin pan, cast-iron skillet, or square baking dish. This is a very easy recipe to make and can use the drippings from the roast beef, chicken or prime rib. This a great dish and it tastes great!

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup milk
• 1/2 cup pan drippings from roast beef, chicken or prime rib

Directions:

Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, square baking dish, or 12-count muffin pan. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes

English Shortbread

Shortbread is a classic English and Scottish biscuit(cookie). It is delicious, and is great to eat any time of the year; and especially in the holiday season! Below is a great recipe for the biscuits. And if you would like to make more of these biscuits(cookies), just double or triple the recipe!

 Ingredients: 

   

~1/2 cup unsalted butter, softened

~1/3 cup confectioners' sugar

~1 tsp. vanilla extract   

~1/4 tsp. salt

~1 1/4 cups all-purpose flour

~Additional confectioners' sugar(organic reccomended) (optional)
~1/4 tsp. salt

1.  Preheat the oven to 350 degrees. In a large bowl, using an electric mixer set on medium-high speed, beat the butter and sugar for about 2 minutes or until light and fluffy. Blend in the vanilla extract and salt. Lower the speed and mix in the flour.
2.  Shape the dough into a disc and place it between 2 large pieces of waxed paper. Using a rolling pin, roll out the dough between the waxed paper until it is about 8 inches in diameter. If the dough is too soft, refrigerate or freeze it for 5 to 10 minutes. Remove the top sheet of waxed paper.
3. Using a plate slightly smaller than the dough as your guide, trim off the uneven edge of the dough with a sharp knife and discard.
4. Invert the circle of dough onto an ungreased baking sheet. With the tines of a fork, form a decorative border around the outside edge of the circle. Using a sharp knife or pizza cutter, cut the circle into 8 or 12 wedges.
5. Bake for 10 to 15 minutes or until the edges of the shortbread start to brown. Transfer the baking sheet to a wire rack and cool for 10 minutes. Using a large, sharp knife, retrace the cuts previously made.
6. After the shortbread cools completely. If desired, dust the top of the shortbread with confectioners' sugar. To store in an airtight container at room temperature, or freeze. Makes 8 to 12 cookies

        

  

English Sticky Toffee Pudding

English Sticky Toffee Pudding

Below is a great recipe for sticky toffee pudding. In fact it is my favorite recipe for the dessert. Sticky toffee pudding is a quintessentially English dessert. I hope you enjoy the following recipe.

Ingredients:

• 1 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup pitted dates
• 1 1/4 cups boiling water
• 1 teaspoon baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla

Toffee Sauce:

• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 cup packed light brown sugar
• 1 cup heavy cream, whipped

Directions

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.