Every now and then we crave a creamy chicken salad around here, and every time I try to make it better. I just can’t help it. This recipe is the best yet; it is creamy and has the perfect set of flavors….but I already […]
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I am so surprised at how white this mayo is! Normally homemade mayonnaise is more yellow in color, and I thought this recipe was going to turn out even darker because I used apple cider and red wine vinegar instead of the white wine vinegar that normally gets used, and I also substituted raw honey for the sugar. The ingredients were darker, but the mayo is white, and I’m stumped.
I should probably add that it is delicious. Way better than store bought mayonnaise, and totally worth the 10-15 minutes it took to make it.
I was planning to explain how the yellow color is real and good, and the store-bought stuff being white is concerning, but….shhh. Lets pretend that getting it white was one of the goals! I promise that this mayo was made with all the ingredients I list, and that I didn’t just scoop store bought stuff into a jar! In fact, this recipe was important to me because I had another allergic reaction to soy tonight…and they keep getting worse every time. I’m planning chicken salad sandwiches soon, and I am trying to eat real food, and I have to stay away from soy….so I gave homemade mayo another shot.
When I say I gave homemade mayo “another shot”, I mean since the time in 2014 that it ended up all over me and my ceiling. I didn’t think it was worth it then; especially since it “broke” and I had to Google how to fix it; and then when I finally got it emulsified, I removed the lid and looked right in it with the blender still on, like a lunk-head, to try to stir it around a little…and that’s when it shot straight up into my face and all over my ceiling.
This time it was pretty clean. I cleaned up my blender by blending some soap and water in it when I was done, and gave a little wipe around the base because my measuring cup wasn’t the best tool for dripping oil with, and so that part got a little messy. Nothing on the ceiling though!
I really want to stress that using a blender is a lot different than using a hand mixer, or especially stirring by hand! I don’t know about a hand-held emulsifier because I don’t have one yet. Mayonnaise seems to be more forgiving in a blender than with a hand mixer.
Also, the part where I capitalize SLOWLY adding the oil? It’s important. It’s not because I want to make things look more difficult than they are. If you get impatient and put the oil in too fast, it will “break.” That basically means the oil and acids will separate again, and you will have a curdled mess, which can be fixed with some more egg yolk, or water if you’re making it into a dressing…but you don’t want to invest more time and get more ingredients out, right? It seems like forever, but it’s really no more than 10 minutes after you get your ingredients out.
As far as how long you can keep this in your fridge, I keep seeing 1 week is the safe answer. We will probably make it two weeks here at my house, because I think “they” are always being overly safe, but we’ll see. So, you decide what you will choose for your family as far as that goes.
Real Food Mayonnaise
This mayonnaise actually turned out white, despite the fact that I used darker colored vinegar, and honey in place of sugar. I made it with healthy, real ingredients. The results may not be the same without a blender.
By: Christina Seward
- 1 whole large egg
- 1 egg yoke
- 1 tsp freshly ground Himalayan salt
- 1 tsp dry mustard
- 1 tsp raw honey
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 1 1/2 cup avocado oil
- Step 1 Place eggs, salt, mustard, honey, and lemon juice in blender and blend on medium speed (I’m using a Vitamix. Trying to do this without a blender may not give you the same results that I had.)
- Step 2 Mix vinegar into separate dish (I used the jar I would store the mayo into).
- Step 3 SLOWLY drip in 1/2 cup of oil, just a few drips at a time, while blender is still running.
- Step 4 Add 1/2 of the vinegar mixture, while blending.
- Step 5 Drip in another 1/2 cup of oil, while blending,pouring too fast will cause the mixture to “break.”
- Step 6 Add remaining vinegar.
- Step 7 Drip in the remaining oil, still while blending, stirring as needed to combine ingredients.
- Step 8 Let it sit out for a couple hours so that the acids can kill the bacteria in the eggs, making it safer to eat.
- Step 9 Seal in a jar, refrigerate it, and keep for 1 week (but I’m doing 2 weeks).
I am trying to stick to real food (for at least 6 days a week), stay on a budget, and reduce the food we waste around here. This stew is really good for this. It’s very flexible; You can substitute for whatever you have on […]
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Bey Blade,Candy Sushi and Birthday Cake Popcorn
Jordan’s Birthday Party 2018
The most popular questions I was asked:
“Where did you come up with that?”
Pinterest. More specifically, a couple really cool bloggers, that I’m now following, had posted it to Pinterest; and I found it while hunting for ideas. I’ll share more about these awesome bloggers below.
“What made you decide to do that instead of cake?”
It was fun to tell my son that he wasn’t getting a cake. He was getting sushi and popcorn instead. I mean seriously, how funny is that?!and it was TRUE! Up until his actual birthday, he didn’t know that it would actually be Rice Krispy sushi and popcorn that had cake batter in it!!
My first little man is 11!
I try to make a special day for each person who has to live under one roof with me, including their favorite dinner. Jordan didn’t get his favorite Schnitzel on this day though, we ordered a pizza for the party and then made him his Schnitzel for the next night. Rolling candy sushi ended up being more time consuming than I imagined (as things always are.) It also ended up tasting way better than I had imagined!
For his party, we made a Bey Blade tournament, because that is what he is obsessed with. All of us who normally say “no thanks” to playing with him joined the competition, along with a few of his buddies. I was stoked when one of his friend’s mom’s (my friend) won the whole tournament! We had a huge laugh over that!
I got the instructions for the candy sushi here: http://mommyknows.com/birthday-party-candy-sushi/
I used light butter, and it turned out great.
I got the recipe for Birthday Cake Popcorn here: https://lilluna.com/birthday-cake-popcorn/
Again, I used light butter, because I had it in my fridge. I’d recommend using real butter though. If you have to use light or margarine, make sure to melt all the ingredients slowly.
Both of these bloggers, Mommyknows.com and lilluna.com, are worth checking out. They have a lot of really great content.
Thank you all for coming and checking out my son’s 11th Birthday!
Why I’m Quitting Weight Watchers This has been my second time on Weight Watchers. I lost 10 pounds the first time, and I’m not even two weeks in yet, but I am down 2.6 pounds this week. Clearly Weight Watchers works for me as a […]
I originally made this as a great Weight Watchers breakfast, but have since decided to quit WW. Instead of using Fat Free cheese and aerosol cooking spray, I’m suggesting you use a little bit of real cheese and a little bit of real butter.
If you’re antsy to get to the recipe, and I don’t blame you, just click on “Jump to Recipe” above. Otherwise, stay with me to see some photos of this beautiful food, and also get some other tid-bits, including some info on the mashed-potato recipe that changed my life; and I’m a mashed potato fiend.
My son just requested this for his “special birthday dinner” for the second year in a row, and none of us were disappointed! In fact, strangely, our family doubled in size by dinner time! So if you’re like me and you love hanging out with your in-laws, double or triple the recipe (my MIL arrived with a Costco package of pork,and hummus, and always brings snacks), otherwise…you might want to keep it on the down-low.
The reason you’ll probably need the other leaf for your table if you make this is because of this:
Who wouldn’t want to come to your house if you’ve got a platter of these golden, crispy, gorgeous pieces of pork goodness. I’m not kidding you, I put the platter down to take some photos, and this beam of light shone down on them and I heard a choir of angels….okay, maybe I’m getting carried away. These are good though.
My daughter made up our salad. She did an awesome job. I was impressed. She had hit an age where she would do the quickest job she could do on anything I asked of her for awhile, but she’s coming out of it, and taking pride in what she does. She added carrots, cucumbers, Feta, lettuce, arugula… maybe she’ll comment and tell me how wrong I am about what was in it, but it was good.
I whipped up the mashed potatoes…Guilt free potatoes, in fact. If you guys haven’t checked out skinnytaste.com yet, you’ve got to check her out. Here are her amazing garlic mashed potatoes that blew my mind! I really thought you had to put whole milk, a full cube of butter, and sometimes even a whole brick of cream cheese just to make the best mashed potatoes. She taught me that you can make them taste amazing by using chicken broth and just a little butter! Amazing! Like I said above..I’m a potato fiend. I’m not going to steer you wrong.
Speaking of Skinnytaste. My first day on Weight Watchers….I was eating Salisbury steak with mashed potatoes and gravy! She’s probably the only reason I was able to do Weight Watchers, and I’ve learned soooo much from her. If you haven’t checked her out, and you want lightened up versions of the best comfort foods without sacrificing the taste, leave my site right now and go over there. But before you leave, here’s another picture of the Schnitzel dinner:
Now, to be completely honest, I’ve never actually measured the Panko and flour while making this. I just use “more than enough.” I should have measured before making them tonight, because I KNEW I was going to share it, but I had a brain fart. So what I did, is I went over to spy on another bloggers recipe that also uses Panko and flour. I didn’t use her exact amounts, so that I wasn’t being a total copy cat, but I still feel like it wouldn’t be right not to share that her Schnitzel also looks quite heavenly, and you can find it here. I’m going to be following her blog now, because she definitely has some things I want to eat!
Anyway, I hope you enjoy the recipe! I hope I can still lure people to my house with it, now that I’m sharing the recipe and they can make it themselves!
Pork Schnitzel- Blake and Christina Style
By: Christina Seward
- 2 lbs thin sliced boneless pork (or regular thickness can be pounded flat
- 2 cups Panko bread crumbs
- 1 envelope (or about 3 Tbsp) Ranch Seasoning Mix
- 1 cup flour
- 4 eggs, beaten
- Oil for frying (Peanut works very well for frying. I'm using a mix of Peanut oil, bacon grease, and duck fat that I've been storing up)
- Salt and pepper
- 1 or 2 lemons
- Optional: Country Gravy packets, and any ingredients they call for.
- Step 1 In a thick, deep pot or Dutch oven (I highly recommend cast iron to get nice, golden results), Slowly heat about an inch of oil until it reaches about 350° (Don’t crank it up too high. It takes longer to cool the oil back down than it does to heat it up!)
- Step 2 Make an assembly line, putting the flour first, then the eggs, followed the Panko mixed and Ranch seasoning mixed together. (Hint: Place these in dishes that you’ll be able to dip the pork into. I use deep plates for the flour and Panko, and my widest cereal bowls for the eggs.)
- Step 3 Salt and pepper each station.
- Step 4 When the oil is ready, dip the first two pieces of pork into the flour
- Step 5 Dip floured pork pieces into the egg mixture, completely coating them, and then allow all the excess egg to drip back into the bowl.
- Step 6 Press the pork into the Panko crumbs. Turn them and press the other side into it.
- Step 7 Place both pieces into the hot oil, cook for 3 minutes, flip over with tongs and fry for 3 minutes on the other side.
- Step 8 Remove from pot onto a wire rack, with something under it to catch the grease. After they’ve had some time to drip off the grease, and when needing the space for more, move them to a baking sheet in the oven on low.
- Step 9 Repeat the process with the other pieces, two at a time, while trying to keep the oil between 300-350° (Each time you place cold pieces in, the temperature will drop for a little bit, so don’t add more than two at a time.
- Step 10 Serve with lemon wedges, which really compliment this dish, and enjoy! We like to make a country gravy, squeeze a half lemon into it in the end, and serve it over the schnitzel and some mashed potatoes.
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