Hello summer, so glad you came last. Hello break up day – tomorrow at 11am to be exact. Hello late evening sunsets and even later bedtimes for happy kiddos.
Hello swam all day so not bathing tonight days. Hello easy eat it with your fingers dinners. Hello holidays!
One of the things that dear husband always insists on is that holidays must feel like holidays for our kiddos. I agree and it is fun to watch Pretty Girl and Handsome get excited for the holidays, knowing that there will be an easing off of some of the rules we stick to which help to make our daily routine work.
So, within reason (we are not complete lunatics) come holiday time, we make sure that we go out for more ice-creams and eat more pizza. We plan our days around good to eat you meals, squeeze in extra treat days and may even with crazy wild abandon buy sugar coated cereal!
I enjoy having more time to cook in the holidays, more time to actually enjoy the art of cooking, rather than always feeling rushed to get a dinner on the table. Because, and let’s face it, making your own mayonnaise and crisp herb chicken fingers from scratch demands a certain level of commitment you may not be able to give on a normal weekday.
This recipe is by far one of my kiddo’s favourite meals. For Pretty Girl it’s because she helps me to make the chicken strips and just loves getting her fingers all gooey and sticky. For Handsome it’s because he is a dunker, just loves to dunk his food into something. In fact on the day I made these, he sat on his dad’s lap and the two of them dunked their way through a whole plateful of chicken strips and a half jar of fresh mayonnaise.
I will admit it’s not a high ranker on the healthy dinner list, but their adorable shiny and happy faces at the table are indeed a joy to behold. Also, I toss some cherry tomatoes onto the plate, you know, for balance.
I buy the breadcrumbs that you get at the bakery section of your local super. They are freshly toasted and convenient, and I have always had good results, but you can also make your own. I made the mayonnaise by hand, but you can make it in a food processor if you are not inclined to the schlep of whisking. Let’s cook!
Much of the process of blog writing has been a new learning curve for me. It’s exciting and challenging and I love it. I so appreciate all the feedback and I will very quietly admit that I get a kick out of knowing that people actually read what I write. (Am hoping its still possible for someone else to sound like more of loser than that, but it is true nonetheless.)
I am indeed blessed to have a very dear friend working excitedly right along with me. What may have been a rather lonely pursuit is instead a source of great fun because I have company. I have always thought that Photogirl’s images really show her natural eye for photography, but looking back at some of our earlier work, I think they are just getting better and better. The image of today’s recipe is by far my favourite shot yet. Photogirl, you are rockin it!
I have something super oh so very very exciting coming up this week for all my pomegranate days members. If you suffer from FOMO (fear of missing out) be sure to join this blog as a follower, see top right hand corner.
See you on Thursday…
- 4 chicken breast fillets
- 1 cup flour
- 2 eggs, lightly whisked
- 1 cup fresh breadcrumbs
- ¼ cup chopped fresh parsley and basil
- Extra oil for frying
- 4 egg yolks
- 1 Tbsps. Dijon mustard
- 6o0ml sunflower oil
- Salt, pepper and lemon juice to taste.
- To prepare the mayonnaise, place the egg yolks into a clean bowl.
- Stand the bowl onto a damp cloth which helps t hold it in place, and whisk the egg yolks well until they start to pale before adding the mustard.
- Slowly add the oil, a mere drizzle at a time whisking continuously until thickened.
- Season to taste.
- Slice the chicken breasts into even sized strips.
- Mix the fresh herbs and the breadcrumbs.
- Place the flour, egg and breadcrumbs in three separate bowls. Line them up to make it easier to work with.
- Dip the chickens strips one by one, first in the flour, then in the egg and then into the breadcrumbs.
- Fry the chicken strips in shallow pan of oil until golden.
- Drain on paper towel to remove excess oil.
- Serve immediately