Bakesale Betty Knock-Offs

There’s a restaurant in Oakland called, Bakesale Betty. Funny enough, I’ve never set foot in their establishment but have eaten these infamous fried chicken sandwiches of theirs on a number of occasions (my friends brilliantly picked up a bunch for their son’s first bday party).

The sandwich is delicious. I think the draw really is the slaw on top of the sandwich. Or is it the bread? Maybe it’s because it’s fried. Like, who doesn’t love fried? It’s definitely the combination of crunchy, spicy, vinegar with the comfort of the bread that made me want to create my version.

This recipe is on regular rotation at our house. I hope you enjoy.

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Bakesale Betty Knock Offs

* 1 full chicken breast, boneless/skinless. Sliced in half and then filleted into four pieces. Then cut in half to equal eight pieces
* 1 egg
* a splash of milk
* 2/3 cup panko
* 1/4 cup pastry flour (regular will do fine too)
* 1 tsp salt
* store bought biscuit dough (we use Immaculate flaky biscuits)
* 1/4 head of cabbage, sliced thinly
* small handful of cilantro, chopped
* 1/2 jalapeño, seeds removed for less spice and minced
* 1/4 cup veggie oil
* 2 TBSP rice wine vinegar (red wine can be a substitute in a pinch)
* a dash of poppy seeds or black sesame seeds (optional but pretty)
* lots of veggie oil for frying

Preheat your oven according to the biscuit instructions.

Mix the 1/4 c veggie oils with vinegar and set aside.

Mix the cabbage, cilantro, jalapeño and seeds. Dress with the oil and vinegar and put into the fridge. (This is also great on hot dogs!)

In one shallow bowl, mix egg and milk. In another bowl, mix panko, flour and salt.

Heat your oil on medium in a pan -filling the pan about 1.5″-2″ with oil. I usually test to see if the oil is hot enough by dipping wooden chopsticks into the oil and looking for lots of tiny bubbles. I like to use large chopsticks to turn the fried chicken. Or you can just add a tiny pinch of the panko to check the oil readiness. It should bubble around the edges.

Put the biscuits in the oven.

Dip one piece of chicken into the egg mixture and then into the panko mixture. The panko should stick well to the meat. Don’t crowd the pan with too many pieces of chicken. You should have room around each piece to flip. But don’t flip in until you start to see the sides get golden brown. Work in batches. Taking the done pieces out and letting drain on paper towels. I also like to add a bit of salt to the freshly fried pieces of chicken. Sooo good.

Don’t forget to keep checking your biscuits.

Once done, take out of the oven and serve with chicken and slaw. I just put everything on the dining table and let everyone make their own sandwiches.

Enjoy!

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Burrata in my pasta and salad

I ordered a salad at lunch a while back and was so disappointed. It was a Burrata salad and the chef had added garlic salt to the cheese. The salt and powdery garlic flavor was so over powering, my salad was ruined.

On Sunday, we were shopping for the week’s meals and I saw Burrata. Let’s try this salad again at home.

But salad isn’t my family’s favorite meal (they’ll eat it as a side, more like an after thought or after they’ve eaten all the starches). So, I looked up a recipe and found it can sneak into pasta too.

They liked the pasta better than the salad. But I loved the salad. The creaminess freshness of the cheese was a perfect accompaniment to the juicy mandarins. Try them both.

Burrata Pasta

* Handful of spaghetti (wide noodles would be great too) keep the cooking water
* 3 slices of bacon, cut into 1″ pieces
* 1 ear of corn, kernels cut from cob
* 5 fresh basil leaves, minced finely
* 2 fresh basil leaves, julianned for topping
* 1 tsp salt
* 1/4 cup breadcrumbs
* 1 TBSP olive oil
* 1/4 cup shredded Parmesan
* pinch of chili flakes
* Burrata

Cook the pasta in a large pot. Don’t forget to salt the heck out of that water.

While pasta is cooking, mix the salt, breadcrumbs and minced basil. Then add olive oil to the mixture and place in a large non-stick pan and brown. Set aside when it had a nice golden color.

Using the same pan, fry your bacon. Add the corn kernels and cook for about 5 mins.

When pasta is cooked, add them to the bacon and corn pan. Add the chili flakes if you don’t have a little one. If you do, they taste just fine added to individual servings. Add a couple spoons of pasta water and the Parmesan cheese. Once you like the consistency, top it with the Burrata.

Serve with the breadcrumb mixture, chili, basil and Parmesan on the side so people can make the dish to their liking.

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Burrata Salad

* arugula
* mandarins
* blueberries
* basil
* Burrata
* olive oil
*aged balsamic
* pinch of salt

Mix it all together. Add the Burrata. Sprinkle with salt and then add the oil and vinegar.

So refreshing!

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Salad Hugs

Did you know salads are capable of giving hugs? I had no idea either – until I had this salad and every time I’ve eaten it since (which has been a lot).

The roasted jalapeño in the dressing is the key to the warmth. But the richness of the avocado, the refreshing jolts from the mandarins/tangerines and the feistiness of the arugula all add to the excitement of this salad’s hugs.

I love it so much we have had it almost every week since first having it back in March.

What an experience. Try this recipe to get your salad hug today.

The Hugging Salad

* baby arugula
* 2 mandarins or tangerines, peeled and segmented
* 1 avocado, cubed
* a few leaves of mint (or cilantro), sliced thinly
* goat milk feta, half a handful of crumbles

Dressing
* 1/4 cup olive oil or walnut oil
* 1 roasted, deseeded jalapeño, minced
* 1/2 shallot, minced
* 1/4 cup orange juice
* 2 TBSP red wine, champagne, or peach vinegar.
* pinch of salt

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Make the dressing in advance so you can put a proper chill on it. The flavors also have a chance to get acquainted and taste even more divine.

To make the dressing, heat the orange juice in a pot over medium high heat until it reduces down to about 2TBSP. It should coat the back of a spoon.

While that’s cooking on the stove, roast your jalapeño. I have a gas stove and simply place it on the burner until it’s charred all over. You can also use your broiler. Once it’s charred, wrap it in some paper towel or a clean cloth to steam a bit. After 10 mins, you can easily peel the pepper. Deseed it then mince it into tiny pieces.

Add all your dressing ingredients together (you might want to reserve some of the jalapeño if you want to control the heat). Whisk until it’s emulsified. Taste for salt. Put it in the fridge.

When ready, assemble all the salad fixings and then dress it with your salad dressing.

Then prepare for a hug!

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Coastal Kale Salad

Warning: this recipe is extremely addictive for “healthy eaters.”

Healthy eater definition: Someone who loves salads, snacks on fruits, has eaten kale and liked it. This does not however mean that they don’t indulge in the double-double every now and again. And this doesn’t mean that they ever skip dessert for any other reason than being too full.

Warning continued: if you don’t care for the greens, you should probably skip to the next non-salad recipe.

PS I have no idea why it’s “coastal”. Our neighborhood grocery store inspired the recipe and that’s what they call it. Ha!

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Coastal Kale Salad

* 1 bunch of dinosaur kale, stems removed and rough cut into ~1 1/2″ pieces.
* 1 handful micro greens or pea shoots
* juice from 1/2 fresh lemon
* 2 – 3 TBSP braggs amino acids
* 1/4 cup olive oil
* a few shakes of chia seeds
* a few shakes of Pepitas or pumpkin seeds no shells
* a few shakes of sunflower seeds no shells
* 1/4 red onion sliced super thin

Mix the wet ingredients in a separate jar. Cover and shake. Add more aminos if it needs more umami.

Mix other ingredients in another bowl. Add the dressing just until the kale looks shiny.

Chill and serve.

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Enjoy!

Old Fashioned Potato Salad

Along with the chili (below), mac and cheese (recipe to come) and pulled pork (see”Carnitas”) sammies, we’re making potato salad for the 60 or so people coming over on Saturday for the kiddo’s 3rd birthday party. I know! We’re bonkers. But it’s fun because I have the best team of Nanas and Papas and Daddies helping with the cooking and prepping.

I have to document the recipe so Papa and Nana can follow it while we run some errands. I’ll let you know how it tastes on Saturday.

Old Fashioned Potato Salad (hopefully feeds 30 adults)

  • 8 lbs red new potatoes
  • a couple handfuls of green beans, cut into 2″ pieces
  • 4 stalks of celery, sliced thin
  • 1 bunch of green onions, sliced thin
  • 1 bunch of italian parsley, chopped
  • 1 1/2 TBSP cider vinegar
  • 1 1/2 TBSP pickle juice
  • 1 1/2 TBSP olive oil
  • 1 1/4 cup mayonaise
  • 1/2 cup sour cream
  • 1 1/2 TBSP dijon mustard
  • 3 TBSP fresh dill, leaves
  • Salt and Pepper to taste

Fill a couple pots with cold water and add the potatoes (and maybe a pinch of salt too). Cook (slight boil) until fork tender (but not like you were making mashed potatoes). They should be just soft enough to easily run your knife through without falling apart. Remove the potatoes from the water. Add your green bean pieces to one of the boiling pots.

Cut your potatoes into quarters or eighths depending on the size of the potato. (This is when you start yelling, “hot potato, hot potato”). You’ll want them bite sized. Add the vinegar, pickle juice, olive oil and a bit of salt while the potatoes are still warm.

Remove the green beans from the water and add them to the potatoes. Now, fold in everything else. Salt and pepper to taste. Now, refrigerate.

Enjoy at your next picnic or massive kid party 🙂 Wish me luck.

 

Cooking by the Camp Fire

I went all out at this year’s annual 4th o’ July camping trip. No, I didn’t stay up late, hooting and hollering over charades. In fact, I was in bed before the kids most nights. And no, I didn’t start my day with Mary’s and continue with beers/wine until sundown. Rather, I prepped and cooked my toosh off.

I made Jan’s cobbler, fried donut holes, made Schmitty’s chicken and taziki wraps and topped it all off with firepit pizza – which was by far, the biggest success. I’m still craving it.

Next time you go camping or have a craving for delicious cobbler, donuts or pizza, try out these recipes. They were a big hit!

Jan’s cobbler
* 3 cups blackberries (or combo of berries)
* 3/4 cup brown sugar
* 3/4 cup rolled oats
* 1/2 cup flour
* 1/8 cup grated asiago cheese
* 1/2 tsp salt
* 3 oz butter (chilled and cut into 1/4″ bits)

Preheat oven to 375 degrees.
Lightly butter a deep pie dish (or you can double the recipe and use a 9×12 baking dish). Put the berries in the dish. In a separate bowl, mix the next five ingredients. With fingers, squash in the butter with the mixture until its course and crumbly.

Sprinkle the topping over the fruit and bake until top is golden brown and fruit is bubbly.

Let it cool before diving in. This travelled really well in the cooler and tasted great chilled.

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Schmitty’s Chicken Wraps
* 2 boneless, skinless chicken breasts
* 1/2 cup olive oil
* 1/4 cup balsamic vinegar
* 1 TBSP dried oregano
* zest of half a lemon
* pinch of salt and pepper
* 3 garlic cloves minced
* pint of cherry tomatoes, cut in half
* 1/2 red onion, sliced in strips

Wisk everything together in a medium bowl. Reserve half the marinade. Out chicken in a ziplock bag with half the marinade and freeze if you’re going camping.

The night before heading out, put the tomatoes an onions and the other half the marinade in another ziplock bag and leave in the fridge.

Grill off the chicken over the camp fire and serve with wraps, taziki and the marinated tomato mixture.

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Camping Donuts
* 1/2 cup veggie oil
* 1 package of instant biscuits (you know, the kind that pops out of the canister)
* 1/4 cup sugar
* 1/8 cup cinnamon
* 1 brown bag and some paper towels

Put your sugar and cinnamon into the brown paper bag and set aside. Heat up the oil in a frying pan over med/low heat.

Break each biscuit into four pieces and roll into a ball.

Gently drop one hole into the oil. It should create bubbles instantly around the edges. Put the rest of your holes in the oil but don’t crowd the pan. You’ll need room to turn the holes over as they cook.

As soon as they’re golden brown, drain on paper towels and then drop into the paper bag. Give ’em a little shake and then watch them get gobbled up.

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Camp Fire Pizza
* 1 package ready-made pizza dough (you can handmake the dough if you’re motivated, just freeze it for better travel)
* 1 container of marinara (I got the stuff from the refrigerated section)
* 1/2 cup mozerella, 1/4 cup parmesean, 1/4 cup asiago – all grated
* olive oil
* dried oregano
* toppings (we did two pepperonis and one zucchini and summer squash) we obviously tripled the recipe
* disposable grate for grill

Get the coals ready.

Cut up any toppings really thin (they don’t really cook).

Roll out the dough – I just pulled on the sides until it was pretty even and rather thin.

Rub olive oil on one side and place the oiled side down on the disposable grill. Set this on the campfire grate and stand watch. It’ll bubble and get chat marks. It should be done in about 2-5 mins.

Remove from the fire and oil the top side. Flip the pizza and top the recently cooked side with sauce, cheese, toppings and a sprinkle of oregano. Top with a foil tent and place back on the fire. Cook for another 2-5 mins checking the bottom and rotating when necessary.

Pull it from the fire. Cut it up. And wait for the OMGs.

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Orzo Salad

The weather can’t make up its mind. We went from comfort food earlier this week to pasta salad and grilled ribeye last night. And this wonky weather has given the whole family a nasty cold.

I don’t mind either weather type. It’s really this cold that sucks. Who wants a stuffed up nose when all this amazing produce is popping up at the farmers’ markets? I can’t taste a thing!

Well, if you’ll remember from last year’s post about the Summer’s bounty, I live for Sunmer veggies. Heirloom tomatoes kissed by the sun, zucchini and cucumbers and the crunchy, sweet, colorful bells. We haven’t had our first heirloom yet but I couldn’t resist mixing this pasta salad together highlighting the start of our Summer bounty.

And many thanks to my BFF for the salad recipe inspiration years ago during one of our many awesome camping trips. xoxooxox

Orzo Salad
* 1 tomato (if you can get heirloom, do it!), diced
* 1/2 cucumber, diced
* 1/2 red onion, diced
* 1 1/2 cup cooked orzo pasta, cooled
* 1 handful of pitted kalmata olives, sliced
* 1/2 red, yellow or orange bell pepper, diced
* 1/2 zucchini, cut into 4 spears lengthwise and then sliced thinly
* 6-7 leaves of fresh mint, sliced
* 4 leaves if basil, sliced
* 1 handful of crumbled feta
* glug of olive oil and balsamic vinegar (to taste, think like you’re dressing a salad and then add from there)
* pinch of salt and pepper

The key to this recipe is the size of all the veggies and adjusting the oil/vinegar/S&P. Hint: the cucumber and red onion should be little dices no bigger than the orzo.

Now that you have carpel tunnel syndrome from chopping so much. Mix everything together and put it in the fridge to cool.

Enjoy with a grilled steak for an easy (well besides all the dicing) Summer meal.

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