KFC Double Down Chicken Sandwich
I managed to get a capture of the new KFC Double Down Chicken Sandwich which has gotten a lot of recent publicity . It has no bun but relies on two pieces of fried chicken which were very big . It has two slices of Monterey Jack and Pepper Jack cheese , two pieces of bacon and a shot of the Colonel’s special secret sauce . Info :To steal a phrase from a fellow fast-food chain, KFC is thinking outside the bun.The chicken chain rolls out its Double Down sandwich this weekend — although some might question whether it really is a sandwich. It consists of two white meat chicken breast fillets with a filling of bacon, Monterey Jack and pepper jack cheese with Colonel’s Sauce (a spicy mayonnaise).The company announced the rollout on its Web site with a ticker counting down the minutes until the national release.The sandwich already has been a topic of late-night television monologues as well as postings on Internet message boards, some of which have contended the item was a hoax.“It was extremely popular in test. Obviously it’s a unique sandwich,” KFC spokesman Rick Maynard said.“For your real chicken sandwich lover, you no longer have to go to a burger place for a (not as tasty) chicken sandwich. This is so meaty, there is no room for the bun,” Maynard said. The latter quip will serve as the catchphrase in an upcoming national ad campaign to announce the Double Down.Pricing will be determined in individual markets, but Maynard said he expects the Double Down to sell “in the $5 range.”The Double Down comes either grilled or fried with KFC’s Original Recipe. The fried version has 540 calories, 32 grams of fat and 1,380 milligrams of sodium. The grilled version has 460 calories, 23 grams of fat and 1,430 milligrams of sodium.Current government guidelines recommend less than 2,300 mg of sodium per day for people over age 2. Most Americans consume about 3,500 milligrams daily. An entire meal should contain no more than 600 milligrams. Acceptable fat is about 65 grams daily on a 2,000 calorie diet.
source: BlueisCoool
Chicken Breakfast Sausages
I used chicken breast that I ground in the food processor instead of buying it pre-ground. By doing this myself, I can control the texture, so they don’t turn out pasty. I used shredded Fuji apples which brought a bit of sweetness and helped to keep to these tender pattties moist. To add a savory compliment to the sweetness, garlic, fresh thyme and fresh sage are mixed in. When you form these into patties, you will need to wet your fingers as they tend to get a little sticky. I’ve made these twice now and cook them all at once, then freeze into indiviual portions that we can quickly heat up in the morning for a fast breakfast.Pictures and Recipe here
Source: desertculinary
Chinese Food
Homemade chicken chow mein, general tsao chicken (store bought) and an egg roll. Scrumptious!Chow mein recipe: www.flickr.com/photos/25909621@N08/4088284382/
from mooshee85
Bonnie Jean’s Soul Food
The Strictly Foodie blogTwitterFacebookPhoto by Damian NuñezFried Chicken and mashed potatoes with gravy!1964 54th St(between Grape St & Haniman Dr) San Diego, CA 92105Reviews and photos at www.strictlyfoodie.com
Braised Balsamic Chicken and Swiss Chard
Braised Chicken with Swiss Chard, Tomatoes, and Balsamic VinegarWhen browning the chicken, avoid overcrowding the pot–brown the thighs in two batches if all eight do not fit comfortably. If you like the flavor of rosemary, a sprig can be added with the Swiss chard in step 4, then discarded before serving. You don’t need an expensive balsamic vinegar for this recipe. The $4.99 365 (the house brand at Whole Foods Markets), works perfectly. Polenta is an excellent accompaniment to this hearty braise.Serves 4 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin table salt and ground black pepper 1 tablespoon olive oil 1 large onion , halved and sliced about 1/4 inch thick (about 2 cups) 1 tablespoon tomato paste 3 cloves of garlic , minced or pressed through garlic press (about 1 tablespoon) 1 anchovy fillet (about 1 teaspoon), minced 1 can diced tomato , drained (14 1/2 ounces) 2 cups low-sodium chicken broth 1/4 cup dry red wine 1/4 teaspoon red pepper flakes 1 1/2 tablespoons fresh thyme , chopped 1 bay leaf 12 ounces swiss chard , washed and dried 1/2 cup balsamic vinegar 1.Adjust oven rack to lower-middle position; heat oven to 350 degrees. Sprinkle both sides of chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate. 2. Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water). Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes, thyme, and bay. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate. Increase heat to high, bring to simmer, cover, then place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife but meat still clings to bone, 40 to 55 minutes. 3. While chicken cooks, trim stems from Swiss chard. Cut stems crosswise into 1/4-inch pieces; halve leaves lengthwise, then cut crosswise into 1/4-inch-thick strips. Set stems and leaves aside separately. Also while chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set vinegar reduction aside.4. Using slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat; add chard stems and cook, stirring occasionally, until almost tender, about 8 minutes. Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper. Return chicken and accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. Serve immediately.Don’t worry about not having a dutch oven, a large heavy pot (preferably one with a thick bottom) will do.(recipe: Cook’s Illustrated)
Delicious Indian Food
(Spice Route, Bainbridge Island, WA)Yay, more indian food. Sooo delish today. We love it!
Macro Mondays – Fast Food
McDonald’s Premium Crispy Chicken SandwichMacro Mondays Group Challenge 7/7 – “Fast Food”