Best SECRET Beer Batter Fried Fish Recipe...EASY PEASY

 All you have to do to ensure a great beer batter is to do the following: 


Add one can or bottle of beer (12 fluid ounces) to 12 ounces of flour ! Yes...that is it!

 Basically, the batter is just a 1:1 ratio of beer to all-purpose flour. Therefore, you can make any amount of batter you choose to - 2 cups beer, to 2 cups flour, and so on. THEN, with a whisk, mix those 2 ingredients well. Cover with a tea towel, and leave it alone! Let it sit for 3 hours, and you're ready to do anything! 

A chemical reaction occurs between the beer and the flour during that time period. Get out your seasoned fish fillets(make sure to dredge them in plain flour first for batter to stick stick), dip it in this mixture, then drop one at a time into HOT oil. Don't crowd the cooking vessel, and turn only once.

Drain on  a paper bag for best results or paper towels, serve hot! 

If you're feeding a crowd, and want to keep the fish warm while you're cooking the rest, place fried fillets in a slow oven (200 degrees F) while you're frying up the rest. This batter also makes the best onion rings and mushrooms!! 

*Special Notes

 ~For anyone that has a problem with the beer batter not sticking to the fish, I have a simple trick. Set out a bowl with about a cup of flour, and before you dip the fish in the beer batter, coat the fish in flour. Also- to keep them crispy, make sure to drain the excess oil on a paper bag after frying. You shouldn't have any problems after that!

~add a 1/2 tsp of baking powder to the mix if you want to puff up the batter a bit and get it extra crunchy.

RIBS ON A STICK

• 1/2 Cup Brown Sugar
• 2 T Garlic Powder
• 4 T Salt
• 2 T Paprika
• 2 T Lemon Pepper
• 2 T Chili Powder
• 1 Tsp Ground Black Pepper
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Basil

My husband loves ribs, but hates barbecue sauce...ya I know weird hugh. I on the other hand could drink the stuff from the bottle ....this rub recipe is a compromise we both love. 

I start out by putting the  seasoning rubbed rib kabobs in a 300 degree oven with a 1/2 inch of water in a pan, and coat them on top with shortening...trust me on this one, it makes them to die for moist...

bake them for 1 1/2 hours , then finish them on the grill for a browned crust...

This rub is also divine on chicken...

 

 

Low Carb Salmon Patties

You’ll love the taste of these salmon cakes because it takes a different approach at making salmon taste even better. If you love salmon but have grown tired of the same old presentation, give these salmon cakes a try and you’ll find that they’re easy to make and even easier to eat!

I get this bread at Walmart, and it is a life saver! You can use any flavor you like. The white bread has 35 calories and 6 net carbs per slice, wheat has 35 calories and 5 net carbs per slice and are fantastic tasting.  No High Fructose Corn Syrup. I practically skipped out of the store the first time I found this!

When shopping, be certain to check the sell-by date so that you know you are getting the freshest bread possible. Store bread in a room temperature setting, away from heat sources like microwave ovens and stoves.Just be warned this is not a gluten-free product and you’ll likely have to play around with your insulin dosing based on how you respond to high-fiber counts if you are diabetic.

VIDEO HERE....

1. 1 Can Salmon
2. 1/2 tsp. Old Bay Seasoning
3. Diced green pepper to taste
4. Diced onion to taste
5. 1 tsp. Dill
6. 4 T. Mayo
7. 1/2 tsp. Dijon Mustard
8. 1/2 tsp. Worcestershire Sauce
9. 1 Egg
10. Dash smoke flavor or 1 tsp. Bacon Grease
11. 1/2 Cup low carb bread crumbs
12. Rip 3 slices of Healthy Life bread into small pieces, and toast lightly in oven to get as much moisture out as possible. Then crumble before adding to salmon mixture.
13. I used fresh cooked salmon for these, but almost always I use canned salmon, your choice...
14. Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
15. Add onion, bread crumbs, green pepper, Old Bay, dill, mayonnaise,Worcestershire, Dijon mustard, smoke flavor/bacon grease and egg. Stir until well blended.
16. Shape the mixture into patties about the size of an average burger or less.
17. Cook in oil {I use 2 T. Olive oil, and 2 T.Butter} in skillet over medium heat until browned on each side. Turn only once while frying, or they may fall apart.
18. Note: The mayonnaise helps the patties hold their shape, adds flavor, and keeps them from being too dry.
19. Sauce....Mix 5 T.Mayo, and 2 T. ketchup and a dash of mustard....Delish!!

CHICKEN NO PEEK made with Aldi's ingredients...

O.k ...so I see this wonderful recipe for no peek chicken..I save it, and decide tonight is the night I am going to make it...so off to the grocery store I go...

WAIT...but I shop at Aldi's so their products are mostly all different than other grocery stores, but I know I will find something comparable....much cheaper and more organic I might add..so off I go on the hunt. 

No Uncle Ben's there, but I do find a box of wonderful long grain dirty rice with green and red peppers...yummmm [Hubby isn't a fan of wild rice anyway...

he calls it  'THAT CHEWY RICE'....lol

They do have the cream soups, and the chicken breasts or tenders, and the chicken broth, so ya, I scored...

Uncle Ben's is a 6 ounce box, and Aldi's  Dirty Rice is a 4 ounce box, so I added 2 ounces brown rice to my Aldi's dirty rice box to get the same amount for the recipe. 

2 oz of brown rice is about 5 Tbsp or about 1/4 cup.

1 box Aldi's Dirty Rice Box
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1 tsp Worcestershire sauce
1 clove Garlic
Chicken breasts or tenders
1/2 stick of butter cut into squares added to top

How to make it :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup. Worcestershire, garlic, and chicken broth

Arrange the raw chicken on top of the rice mixture…. add butter dots all over the top.

Cover and seal with foil……

Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”

Your house will smell amazing!

Tipsy Chicken {beer can chicken but better}

 Video

Preheat  grill for medium-high heat, about 375 degrees F (190 degrees C). Place the full can of wine in any empty can  in the center of a plate.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of wine with the legs on the bottom; keep upright. Sprinkle seasoning all over top , sides and cavity of the chicken. 

Place the chicken, standing on the can, then on a pie plate , casserole dish or dutch oven. I like a high sided pan, so she doesn't fall over drunk...lol. Then place on  the preheated grill. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An  thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the  can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.


I hope hubby has a sense of humor tonight for dinner...she was dancing on the hot coals sippin' wine...