Home » Kid-friendly Recipes » egg free » Page 26

Category: egg free

Fried Chicken

This chicken recipe is from my mother-in-law. It’s not really fried, bit it tastes like it is.

“Fried” chicken is very easy to make and tastes very good. I’ve been making it since before we got married!

I love that it requires very little hands on time. You just brown the chicken, cover and let it cook for an hour.

My whole family really enjoys this chicken. It can be made with just about any kind of flour. And it pairs well with just about any sides and sauces. Perfect.

Fried Chicken
 
boneless, skinless chicken breasts (as many as you need)
~ 1/4 cup flour per chicken breast (I just put some in a bowl…however much looks right)
salt and pepper to taste
~1 Tbsp. olive oil
 
Trim any fat off chicken. Mix salt and pepper into flour. Coat each chicken breast in flour. Heat oil in pan. Place chicken in pan top side down. Cook about 5 min. – until browned. Flip chicken. Cook another 2 min. Reduce heat to very low. Cover and cook for 1 hour. About 5 min. before serving take lid off pan and flip chicken to re-crisp the top side.
 
Serve as is, with dipping sauce (sweet ‘n’ sour, bbq, etc.) or topped with sauce (pesto, etc.).

Hot Fudge

This is a recipe I got from my mom. I don’t know where she got it, maybe my grandma? It’s the best hot fudge recipe! So good and so easy. I always have some in the fridge. I made this batch to have for the holidays…to put on cheesecake 🙂 Yum!!!

You can make this gluten free. You could leave out the butter to make it dairy free.

Hot Fudge

makes about 2 cups

1 cup organic cane sugar
1/3 cup organic cocoa
2 Tbsp. all purpose flour OR 1 Tbsp. tapioca flour (to make it gluten free)
1/4 tsp. salt
1 cup boiling water
1 Tbsp. butter
3/4 tsp. vanilla

Blend sugar, cocoa, flour and salt in sauce pan. Turn on heat and add boiling water. Bring to a boil. Cook, stirring constantly, until thick, about 5 minutes. Remove from heat. Stir in butter and vanilla. Store in refrigerator.

*The sauce will thicken more as it cools.

Canned Applesauce

I canned my first batch of applesauce of the season last night. I finally got to try out my apple peeler. All I can say is WOW! What a time saver. If you want to do any significant amount of canning and/or baking with apples I highly recommend getting one. It only takes a few minutes to peel, core and slice enough apples for a whole batch of sauce (15-17 LARGE apples) instead of like a half hour doing it by hand. I wish I had gotten one years ago.

Since I didn’t have a ton of time last night I did a batch of chunky applesauce. I added sugar to this batch…it will be for Justin and me (or Rebecca when she’s older). I cooked another batch this morning before breakfast (that’s how fast it goes with the peeler:). I’ll run that through the food mill and can it later today. I didn’t add sugar to this batch. Hopefully it’s sweet enough. Some of the apples are kind of tart this year.

I’ve still got lots of apples, so I’m hoping to do several more batches of sauce…especially since it’s so fast now. I want to freeze some sliced apples. And I’m hoping to try apple butter tomorrow. I got Justin’s mom’s recipe. Looks like it takes a while, but it’s soooo good (I’ve had hers). So we’ll see how it goes. I’ll post that recipe after I make it. Here is the basic applesauce recipe…also from Justin’s mom

.

Canned Applesauce
4 1/2 qts. apples, peeled, cored and roughly chopped into big chunks
1 qt. water
1 cups sugar (optional)
 
Boil water with sugar.
Add apples. Bring to a boil.
Boil 5 min.
Can in boiling water for 20 min. Makes 7 pts. (Can in boiling water for 25 min. if using quarts).
 
*This is the original recipe. From experience here is what I’ve come up with that works for me:
30 med – large apples
3 cups water
 
*After cooking the apples for a few minutes I mash them with a potato masher to break them up a bit more.

** I puree the apples in my Vitamix for smooth applesauce. When using this method you don’t have to peel the apples. The peels blend right in.

Apple Crisp

Last night I made our first apple dessert of the season 🙂 I LOVE apple crisp. This recipe came from my mom. I think she got it from one of my grandmothers. It’s simple and so so good. I added a few sliced pears since I had a few to use up. We had it warm with ice cream last night. YUM!!!!!! I’m excited for more tonight 🙂

Apple Crisp

 
 
6 – 7 medium sized apples
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. cinnamon
 
 

 

1/2 cup butter
1 cup organic brown cane sugar, sucanat or coconut sugar
1 cup flour (whole wheat, all purpose or 1/2 tapioca, 1/2 white rice) (you can also use oats in place of half the flour)
 
 
Heat oven to 350 degrees F. Grease a 7×11 pan.

Pare, core and slice apples. Put the apples in the prepared pan. Sprinkle with sugar and cinnamon. Mix to coat.

Combine butter, sugar and flour (with hands or pastry blender) until well mixed and crumbly. Spread over the apples. Bake 30 min., or until brown on top.

Granola

Homemade granola is such an easy breakfast or snack to have on hand in the cupboard or in the freezer. You can adjust it to your own taste.
 
Mary’s Granola
12 cups rolled oats
1 1/2 cups dried fruit (any mix or just raisins)
2 tsp. cinnamon
optional mix ins:
-1 1/2 cups wheat bran or wheat germ
-1 cup chopped crispy nuts (almonds, pecans and walnuts work well)
-1 cup crispy seeds (pumpkin, sesame, sunflower, etc.)
-1 cup shredded coconut
-1 tsp. vanilla
1/2 cup honey and/or maple syrup
1/2 cup melted butter or coconut oil or combo of each
 
Heat oven to 325. Mix all dry ingredients, except fruit in one or two large bowls (however it is easiest to stir). (Mix a small amount of safe (oats, coconut, wheat bran, coconut, rasisins), dry ingredients in a smaller bowl for a toddler to mix and eat:) Heat honey and butter/oil in small pan until all melted/mixed. Pour over dry ingredients. Mix well. Spread granola onto baking sheets (you can do all of it on 2 sheets…they’ll be very full. Or you can do it on 4 sheets (2 batches) so that it bakes a little more evenly. You may have to cut the baking time down a bit if you do it on 4 pans). Bake 20 – 30 min., stirring 2 or 3 times throughout. Add fruit during the last 5 min. or after granola is done baking. Let cool. Store in sealed container or bag. Freezes well. I generally freeze it in gallon freezer bags then just take out a little at a time as we need it. It can even be eaten directly from the freezer. You can scale the recipe down if you don’t want to make a large batch. I make a ton and freeze it so that I don’t have to make it all the time.

 
Here is the recipe we have from Justin’s mom:
 
Granola
 
4 cups rolled oats
1 cup wheat germ
1 cup chopped nuts
1 cup coconut
1 (1 oz.) can sesame seeds
1 cup raisins
1/3 cup oil
1/3 cup honey
1 cup chopped dates (optional)
 
Heat oven to 300. Combine dry ingredients. Heat oil and honey to combine. Pour over dry ingredients. Mix well. Spread on baking sheet. Bake 12 min., stirring after 6 min. Add dates. Let cool.