Posted by Kimber on Saturday, November 23, 2013 / Labels: Gluten free
Mix & set aside for 10 minutes:
1 C Bisquick (For gluten free, Bisquick makes a gluten free Bisquick!!)
2 T cornmeal
1/2 t dry mustard
1/4 t paprika
1/8 t cayenne
Heat the oil over medium-high heat
approx 6 C vegetable oil (2 inches high in the pan)
Dip and coat your dog in Bisquick mixture. Place 2 dipped dogs in the hot oil. Only 2 at a time or the temp of the oil will drop. Cook turning with metal slotted spoon for 2 minutes or until golden brown.
Drain on paper towel and insert sticks if desired.
Posted by Kimber on Thursday, November 14, 2013 / Labels: Chicken
Meanwhile, sautee 8 oz sliced mushrooms, 3 T minced red onion & 2-4 cloves minced garlic with 1/4 C butter & 2 T olive oil over medium heat. Do NOT salt mushrooms before they're browned or they won't ever brown. When the mushrooms are browned, deglaze the pan with 1/2 C white wine. Cook a minute or two until it's reduced. Add 2 bags spinach (or 1 large bag like from Costco). Stir occasionally until spinach is wilted. Add 4 oz cream cheese & 1/4 C Parmesan. Stir until melted. Season with salt & pepper.
Remove chicken from oven. Turn chicken over & divide and top with spinach mixture. Sprinkle shredded mozzarella cheese on top of each breast. Place pan back in oven and cook for 12-14 minutes longer.