*NB: Some of you may have seen something like this post in the feed yesterday. I was trying to schedule it but it published. Sorry.
I mentioned before, I have a goal of finding a recipe for Shannon Stacey and her family. She’s not a cook – her own words – and her entire family consists of picky eaters. [Again, her.] She’s also quite cagey about what she and her family will or will not eat, so I’m going with the spaghetti method here. (Toss and see what sticks :P)
But first… yesterday HarperCollins made the decision to limit the number of times an e-book can be circulated at digital libraries. I love the digital library collections at my libraries. Their cap? Twenty-six times. It makes my brain cramp. I personally, think it’s incredibly stupid. Courtney Milan quickly had a thoughtful response to this situation, as usual. And I’m sure there will be many more posts popping up. Twitter friends who are librarians also had a lot of great comments: @SuperWendy, @MandaCollins, and @Tuphlos. (I won’t link their feeds because you know, it’s twitter and by the time you check they could very well be talking about pastrami.) Also, there’s a hashtag for HarperCollins, where you can say how you feel about the policy on twitter: #hcod. And since I just commented on the Smart Bitches post I feel obligated to link it :).
Wendy did say, there’s a common misconception – there aren’t “limitless digital copies” at an e-library (usually overdrive) collection. There are wait lists, hold lists, and the like – just as there are for print books. For example, I’ve been patron number 22 on a pre-release title before. I feel sorry for hold number 27 on a HC book now… and I also feel like I have to stalk my library to make it on the pre-cut off list. If my library even continues to buy them…
Ok. So, book/industry rant over. No more head-explodery. [Erm, and in case it wasn’t clear, the Happy Bunny pictures are what I imagine the publishing executives have on their doors… :P] Now we get to Ms. Shannon Stacey. First up recipe-wise… something simple, that I think will have mass appeal. It involves… Pretzel Crisps! Currently not available (at least not the updated version) on Amazon, but I asked [Pretzel Crisps] about it and they said hopefully in a month or two. So, yay! (You can also buy them from the website.)
This is a pretty no fuss no muss recipe, and great stress relief as well. You take your pretzel crisp flavor of choice- I’d recommend Buffalo Wing, or Garlic Parmesan, personally. I figure Tuscan Three Cheese would also be delicious, and possibly Supreme or the Everything pretzel crisps.
Ingredients needed: pretzel crisps flavor of choice, boneless skinless chicken breasts, flour or corn starch, vegetable and/or olive oil
“Tools” needed: food processor [optional], rolling pin and/or heavy/large surface, saran wrap or zip lock bags.
I’d say take 2.5 cups of pretzel crisps, and if you have a food processor, pulse them until they’re a flour-like consistency. Mix this with 1/3 cup either flour, or cornstarch. (The cornstarch is because it’s finer and might stick to the chicken better – but if you don’t have it, flour is fine too.) Basically it’s the workings of chicken piccata, but already seasoned/flavored.
If you don’t have a food processor, fret not. Or, if you do have one, but need some stress relief, here’s the option for you. Dump the pretzel crisps in a freezer size zip lock bag. Depending on how bad your mood is, double, or triple bag it. Then go to town. Smash the hell out of it. Use a rolling pin, cutting board, pan, your hand, throw it on the ground, have your kid do it, whatever. Kill it.
Spread the “flour” on a large plate in a relatively even manner. Set it aside.
Now, for the chicken. Trim it however you like. Either put it in a bag (you can use the pretzel crisp smashing one if it survived), or just cover it with saran wrap. Depending on how you feel about clean up, you can put saran wrap under, and over the chicken breast. This I recommend doing on a cutting board, or if your counters are sturdy, that. Flatten the meat to about 1/4″ – it’s pretty easy, actually. Take said rolling pin, or make shift rolling pin, pan, whatever, and whack away. Obviously if you have a meat tenderizer, you can use that.
If you’re feeling perfectly fine and don’t want to exert yourself, you can halve the chicken breast [or cut them into thirds] – just as if you were going to butterfly it, but slicing all the way through.
Preheat a pan with a large flat bottom, and pour in about 4 tablespoons of oil. You don’t need to cover the bottom of the pan. Medium to medium-high heat is fine. You want to hear a sizzle when you place the chicken in the pan.
Dredge the chicken in the pretzel crisp flour. Pan fry it. Done. [Because it’s thin it should only take a few minutes on each side – the chicken should be a golden brown color – adjust heat as needed. Medium high initially, turn it down after 30 seconds so the chicken gets a crust but doesn’t burn, and then depending on how full the pan is you might want to adjust the heat.]
If the bottom is almost completely dry – add one or two tablespoons of oil as needed.
You can serve it with bread, rice, or pasta, and your vegetables of choice. Done!
And… I got an email from Carrie offering up this suggestion: Ginger Soy Chicken. Carrie says, “We had it this week and was really good. She could easily substitute Chicken tenders for the thighs if she only likes white meat. Very few ingredients and took me less than 1/2 hour to make start to finish.”
Can you tell I’m not much of a recipe person? I’m the “a dash of this and a bit of that” type cook. I very rarely follow recipes to the letter. So, if you have any questions, ask, and I’ll clarify the best I can in the comments. Because we all know one thing I’m good at is talking 😛
What do you think? Gonna try the recipe? Maybe you’ll get lucky and Pretzel Crisps will send you a nice sample. And then… if you want, let’s wade into the whole publishing … muck. Or you know – random weekend! What are your plans? Got a recipe to share? Do you have a stress relief/go to town dish?