Rainbow Carrot Salad From The Crepes Of Wrath

5-6 carrots, peeled and thinly sliced 
4-5 stalks spring garlic or large scallions, thinly sliced 
3 tablespoons red wine vinegar 
2 teaspoons sugar 
¼ teaspoon kosher salt, plus more to taste 
freshly ground black pepper, to taste 
zest of ½ a lemon 

Thinly slice your carrots and your spring garlic or scallions. 
Toss them together in a bowl, then in a smaller bowl, whisk together your red wine vinegar, sugar, salt, pepper, and lemon zest. 
Pour the mixture over the vegetables and toss to combine. 
Allow to sit in the refrigerator, covered or preferably, in an airtight container, for about an hour. 
Serve chilled or at room temperature, alone, with a protein, or on top of salad greens. 
This will keep well, and just start to taste better and better, for up to one week.

Wow! MIA for awhile!

So I have been busy sewing Ostomy bag covers for new patients at my local hospital. Also put some up in my Etsy shop.

Quilted a few Neonatal quilts

Quilted a quilt for a girl at church her grandma made.

Also been cooking some but will do a separate post.

Cheesy Chicken Fritters

One of my friends on Facebook posted this recipe..Yummm

Cheesy Chicken Fritters Found it     HERE

Cheesy Chicken Fritters

Prep time: 10 mins

 

Cook time: 20 mins

 

Total time: 30 mins

Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost To Make: $7-$9

Serving: 16 to 18 Fritters

Ingredients

Ingredients for Chicken Fritters:

• 3 large (or 1½ lbs) chicken breasts
• 2 large eggs
• ⅓ cup mayonnaise
• ⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)
• 4 oz (or 1⅓ cups shredded) mozzarella cheese
• 1½ Tbsp chopped fresh dill
• ½ tsp salt and ⅛ tsp black pepper, or to taste
• Extra light olive oil, or any high heat cooking oil

Ingredients for Garlic Aioli Dip (Optional)

• ⅓ cup mayonnaise
• 1 garlic clove, pressed
• ½ Tbsp lemon juice
• ¼ tsp salt
• ⅛ tsp black pepper

Instructions

1. Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through*
4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken is browning too fast, adjust your heat down.

Copyright © 2015 Natasha's Kitchen

Uggghhhh Photobucket is no longer hosting 3rd party sites

Soooo uggghhhhh all my pictures plus signature are kaput!! So I moved some from PB to my computer than uploaded them to Fickr what a PIA!!

I made a Couscous Salad today. Got the recipe a zillion years ago!! I haven't typed the recipe anywhere yet!

Dill Pickle Pasta Salad

Found this recipe thru a friend on Facebook.
From Spendwithpennies

Dill Pickle Pasta Salad

• 1/2 lb dry shell pasta (about 3 cups)
• 3/4 cup sliced pickles
• 2/3 cup cheddar cheese , diced
• 3 tablespoons finely diced white onion
• 2 tablespoons fresh dill
• 1/2 cup pickle juice

DRESSING

• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 1/8 tsp cayenne pepper
• 4 tablespoons pickle juice
• salt & pepper to taste

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving

My Beautiful Tango :(

She crossed the Rainbow Bridge yesterday. My heart is shattered into a million pieces. She would have been 15 on July 7. She started life as a feral, I found her by a dumpster behind a salon I worked at. She was so tiny fit in the palm of my hand. She stayed tiny all her life.
She was so loved and will be missed dearly!! She really thought I was the Mama!!

So I learned a new trick!!!

Wow you can teach an old dog new tricks!!!
Thank you Gene for showing me how to do this right from the PC!!