Going All Girly -- Pretty Foods for Parties and More Salad Sundaes

 Life is full of so many events that are even more special with beautiful, tasty food. So many of our special occasions have food in the center. It seems like spring is an especially important time for events that are decidedly feminine. Mother's Day, showers, ladies' luncheons, holiday brunches, graduation receptions, bridal parties, etc. This April issue of the Diner News is devoted to pretty foods that delight the ladies. Not to be sexist, I have already done an issue dedicated to manly favorites--love that one too. That one featured lots of bacon and beer. This one is definitely more salads and scrumptious desserts.

I have brought back an old favorite--the Salad Sundae. The idea is to make a variety of scoopable salads, and allow guest to build their own salad, choosing three different favorites. My original featured a Blueberry Chicken Salad, a Minted Cottage Cheese and a pretty Egg Salad. Those are still great choices. If you plan on serving guests, offering 5 or 6 different salads enables you to please every palate. In this month's Diner News, I have recipes for four new scoopables. Enticingly different, the Sundae above features Spring Radish Salad, Tarragon Chicken Salad and Thai Tuna Salad. I also have a Guacamole Chicken Salad that is delicious. What a salad buffet all of these would make! Just be sure to get the really fun banana split dishes. I see them at the thrift store quite often.

Luncheons are perfect for interesting salads. I also have a couple of gorgeous salads that feature berries. Men may like them, but the girls will love the asparagus, spinach, fennel, cucumber and avocado. At my house, this is definite girl food.

We all know that we girls love our desserts. Earlier in the month, I introduced the Lemony Lime Cheesecake on the blog. Add to that another showstopper dessert--a chocolate and peanut butter pie. So decadent and rich! Drops and swirls of chocolate sauce make it special.  I replicated a popular French pastry called "Financiers" which are sheer perfection with toasted almond and browned butter.  I blogged about them yesterday. And don't forget the cute factor with Tiny Tea Cakes. Pretty happens with a blackberry coconut cupcake.

Showers are perfect for finger foods. I have ideas for canapes, tea sandwiches and more. Check out all the reasons you want to order this month's Diner News. Remember an entire year of newsletters is just $6.

Cucumber Frills

Fennel and Avocado Salad with Strawberries

Thai Tuna Salad

Finger Sandwiches

Financiers

Tulip Salad

Asparagus Salad with Feta and Berries

Peanut Butter Pie

Guacamole Chicken Salad

Spring Radish Salad

Tarragon Chicken Salad

Tiny Tea Cakes

Salad Sundae

Blackerry Coconut Cupcakes

Tiny Tea Cakes

Lemony Lime Cheesecake

Cucumber Flowers Canapes

Lemon Blueberry Cake

See how much good stiff is in there? I love being creative in the kitchen, and these dishes are pretty and tasty too.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

The 2015 Diner News Bundle Part II

Yesterday, I posted the first half of the year. Today, I give you a nice little breakdown of the latter half of 2015. If you want these back issues of the Diner News, you gotta go here.  It was a good year for Low Carbing! Here's what you will find.

July offers lighter calorie recipes for fast weight loss, or enjoy a lighter summer meal! 

• You will love breakfast with Bell Pepper Breakfast Cups, Freezer Scrambled Eggs, Cinnamon Roll Bowl, and a delicious Portobello Bacon. 
• Low Cal Lunches will delight you with the Hamlet Wrap, Oceanside Poppyseed Salad, Creamy Shrimp Salad and Chicken Stuffed Baked Tomatoes. 
• Enjoy skinny dinners with Stuffed Portobello Mushrooms, Five Spice Tilapia, and Taco Stuffed Peppers. You won't be left hungry.
• Enjoy low calorie snacking too. Crispy Cucumber Salsa is terrific. Lower the carbs of hummus dip with my wonderful Cauliflower Hummus. Lighten up your peanut butter and celery with Nutbutter Light. Love low cal with a Single Serve Ooey Gooey Brownie.
• Smoothies can be great low cal treats. Enjoy a Vanilla Chai Smoothie or a French Toast Protein Shake. Nothing better than a Spiced Coffee Cooler or a 4 calorie Frozen Lemonade.
• Desserts a trimmed up with Raspberry Trifle with Lemon Cream and Individual Pavlovas with Berries. Chocolate fans will love Frozen Snicker Pops. Marshmallow Skinny Treats are great as dipped strawberries or plain marshmallows.
• Enjoy some soups as traditional low calorie foods. We have Hot and Sour Detox Soup and Asian Soup.

August features no oven recipes to beat the heat.

• Love salads with new recipes like Dill Pickle Coleslaw, Gingered Napa Cabbage Salad, and Mexican Chopped Salad.
• Think main dish meals with pre-cooked meats and these great dishes: Southwestern Cobb Salad, Bacon Berry Salad and Steak Salad Italiano.
• Seafood is the star with Tomatoes Alaska, Pepper's Tuna Salad and Salad Nicoise.
• Canned Chicken saves the day with no cook Mediterranean Chicken Salad, South of the Border Soup, and Buffalo Chicken Salad.
• Cool off with a Chocolate Chip Mint Shake, Coconut Cream Pie Shake or Lemon Chiffon Shake. Yum!
• Icy treats are great in August. Enjoy a Grown-up Wine Slush. Hawaiian Punch Popsicle, Strawberry Limeade or Sparkling Lemonade.
• Use up a bounty of zucchini with Haystack Salad, Zucchini Hummus and Microwave Zucchini Chips. 

September is back to school and a great month to sharpen your lunch packing skills!

• Bake up some lunchbox treats like Buffalo Chicken Quiche Cups, Smoked Chicken with Caramelized Onion Quiche and Jalapeno Popper Quiche Cups.
• Savory Muffins are amazing lunch box items too. Try Old Bay Tuna Muffins, Muffeletta Muffins and Pizza Muffins.
• Get ideas for finger foods like Hummus Filled Mini Peppers, Celery and Nutbutter Dip in a Jar,  and Soft Mini Tacos.
• Look for unusual salads with Salad-on-a-Stick, Cheeseburger Salad in a Jar, and Roasted Broccoli and Sweet Almond Salad.
• Enjoy a low carb sandwich when you make your own Sandwich Bread. Also try Psyllium Flatbread and Happy Harvest Sandwich Buns.
• Save room for cookies with Lunch Box Caramel Meringues, Pumpkin Latte Cookies, and No Bake "Tiramisu" Cookies.
• You also get a Shopper's Guide to great lunchboxes and lunchbags.

October celebrates Fall with everything Pumpkin!

• Enjoy your pumpkin in a cup with Skinny Pumpkin Spiced Latte, Pumpkin Frappuccino, Pumpkin Cheesecake Protein Shake or Pumpkin Hot Cocoa in a Jar.
• Go sweet with Slow Cooked Pumpkin Butter swirled into Greek Yogurt. Yum. Or bake up some Pumpkin Muffins with Cream Cheese and Caramel Frosting. Make some Pumpkin Spice Trail Mix with Crusty Bread Nuggets, or some delicious Pumpkin Blondies.
• Pumpkin is excellent in soups. Try Chicken, Mushroom and Pumpkin Stew, Chipotle Pumpkin Soup, or Pumpkin and Bacon Soup.
• Pumpkin as a side? Yes!  Try Pumpkin Cheddar Cauliflower Mash or Cauliflower with Pumpkin Cheese Sauce.
• Lose control and add pumpkin to the main course. Pumpkin Enchiladas are wonderful! Pumpkin Lasagna is terrific, and you will love Pumpkin Sloppy Joes anytime.
• For breakfast try Maple Glazed Pumpkin Doughnuts, Pumpkin French Toast, or Butterscotch Pumpkin Custard.

November is our huge side dish issue. Just in time for special holiday meals.

• Choose GREEN with sides like Garlic Cream Kale, Frenchy's Green Beans and Brussels with Bacon and Pecans.
• Autumn squashes are highlighted with Whiskey Roasted Kuri Squash, Roasted Delicata with Cranberries and Cinnamon Roasted Sweet Dumpling Squash. Of course, any winter squash can be used in these recipes.
• Fall salads are special too. Try Cranberry Chayote Salad, Cranberry Roasted Brussels Salad and choose from three holiday vinaigrettes.
• Cheese will please with Three Cheese Jicama Bake and Roasted Garlic and Asiago Cauliflower Whip.
• Roasting is the star with showstopper sides like my Cauliflower Crown with Pumpkin Cheese Sauce and Maple Ginger Roasted Veggies with Pecans.
• Crockpots are handy. Try Crocked Mushrooms, Candied Rutabaga and Crockpot Maple Pumpkin Lattes.
• Get a little sweet with an old fashioned Cran-Orange Jello Salad and Spiced Rum Cakes.

December is the annual Christmas and Holiday issue. Always special.

• Start with luscious sippers like Heaven's Cloud Eggnog, Celestial Wassail, Caramel Apple Tea, and Cranberry Ginger Fizz. Gingerbread Spiced Crockpot Punch will be a new favorite too.
• Be the life of the party with Ham-It-Up Asparagus Spears, Italian Sausage Balls and Cranberry Glazed Sausage Bites.
• Enjoy some Christmas candy with Maple Peanut Butter Fudge, German Chocolate Fudge and Chocolate Candy Mints.
• Cookie are popular. Try these new recipes: Red Velvet Meringues, Salted Caramel Turtle Thumbprints, and Red Velvet Cookie Sandwiches.
• Make showstopper desserts the star of the table with Cinnamon Swirl Cheesecake or Red Velvet Cakes with Cream Cheese Topping.
• Get all the recipes you need to make a Mini Dessert Bar. Honey Roasted Peanut Shooters, Snicker Bar Shots, Red Velvet Cake Shooters and Strawberry Cheesecake Martinis.
• Make a gift of Cranberry Barbecue Sauce and learn how to stay trim during holiday season. I managed to gain only one pound!

 Remember to go here to order via Paypal. Since the hubby is still unemployed, every bundle sold means a lot to us! Prayers appreciated. I know from some very sweet notes I have received lately, that many of you are lifting us up. Thank you. My guy has been in radio for 35 years--most of it in Christian broadcasting. Radio has changed so much, so he may have a long road ahead. Or the good Lord may have just the thing! I will keep you posted.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

The 2015 Diner News Bundles are Here!

It is that time of year. The time when I collect all the issues of the 24/7 Low Carb Diner News from the past year and bundle them up for a one time download. Being in a bundle makes it even easier. All issues are in one file. Each month is linked at the front page. The theme of each issue is there too. That way you can remember--was that recipe I wanted in the "man food" issue or in the one devoted to cheese?

I thought I would give you a little tour through the year, so you can easily see how much fun the Diner News was. Of course, if you don't subscribe already, now is the time to get what you have missed. Just head over to the web site.   Just $6. That really is a bargain! Remember, most of these recipes are never shared on this blog or at the Low Carbing Among Friends. They are just for those who subscribe.

So let's get started. I will do the first half of the year on this post, and another in the next. There is just too much good stuff for one post!

January is the month for resolutions to be healthier. This month's theme was all about  health food. Get your greens in. 

• Learn to make Massaged Kale Salad, Green Superfoods Mint Chocolates and even Green Wraps.  
• Explore the benefits of grass fed gelatin and make some Tropical Coconut Dessert, Spoonable Bulletproof Mocha, and Vitamin C Gummies.
• Get the most out of Coconut Oil and MCT oil. Learn to make your own Butter Blends, French Dressing, Peanut Butter Kisses, and my favorite: No Bake Blueberry Muffin Bites.
• Chia seeds will bring out the ancient warrior in you. Recipes include Chocolate Peanut Butter Chia Pudding, Chia Berry Jam and "Tastes Like Mounds" Snack Balls.
• Spices are well known healers. Enjoy some hot Turmeric Milk, or Turmeric Egg Salad. Enjoy ginger as a dipping sauce, and Cinnamon Almond Butter.
• Celebrate Tea Time with healthy teas. Learn about Oolong--it is better than you might guess. Make a healing Ginger Tea. Enjoy a cold drink that replaces soft drinks and also has ACV!
• Explore some true superfoods with a nutritional powerhouse breakfast jar.
• Finally, explore the gut healing properties of fermented food. Learn to make your own sauerkraut.

February was devoted to my true love--cheese! Every recipe inside this issue has cheese.

• Side dishes are ever popular. Try the Bacon Cauliflower Casserole or the Jalapeno Cheese Puffs.
• Entrees take center stage with Cheesy Crust Pizza, or White Chicken Lasagna.
• Get saucy with your own home made Velveeta-type cheese, a wonderful Feta Cheese Sauce for Steak, and a Light Cheese Sauce that is lower in calories.
• Get your snack on with Asiago Cheese Crisps or Feta Stuffed Olives. Cheese Stuffed Mini Peppers and a yummy Salami Roll will be favorites too.
• Use Cottage Cheese to make Sweet Crepes, Layered Lemon Dessert and Blueberry Cheese Whip.
• Learn to make the classic French Omelet too..and discover great new cheeses you may have never tried before.

In March, you become the Casserole Queen or King.

• Grab some chicken and make a Chicken Fajita Casserole or Chicken Parmesan Casserole.
• Beef is the star with Beef, Bacon and Baga Bake or make an all beef frank Cow Doggy Bake.
• You will love Pork Sausage when it is served up as Italian Shirataki Bake or Unstuffed Pepper Bake.
• Veggies take the stage with Cheesy Amish Turnips or the lighter Green Beans with Caramelized Onion, Garlic and Cauliflower Sauce.
• Seafood casseroles are a hit with Ranch Tuna Casserole with Zoodles, Shrimp and "Grits" or Salmon Quiche.
• For Breakfast, you will love Jicama Hash Casserole, or Bacon Breakfast Enchiladas. You will also get a recipe to make waffles to use as a base for other breakfast casseroles like my Southwest Brunch Casserole.

April is a most popular issue. It is all about "Man Food" and the flavors are terrific.

• Move over TGI Fridays--try Jack's Frisky Whiskey Burger. Or how about the Ultimate Sriracha Barbecue Bacon Burger?
• Beef lovers will want to try Korean Beef or the Crockpot Phillies.
• Men love this chicken-- Beer, Bacon and Birdy Chimichangas and Sriracha Skewers.
• Meatza. Need I say more?
• Pork is the star with Beer Brined Country Ribs, Tennessee Pork Chops and Pulled Pork Popper Sandwiches.
• Bacon. Bacon Guacamole, Bacon Cheeseburger Meatloaf, Bacon Wrapped Chicken with Sweet Mustard, and of course, Bacon Jam.
• Grills are great.  Beer Braised Brats, Buffalo Chicken Patties, and Hobo Dinners on the Grill.
• Even more beer: Beer Brat Cheese Chowder and Beer Braised Beef Chili.

May is dedicated to kitchen shortcuts, hacks and timesavers.

• Waffle Iron Rutabaga Hashbrowns, Cheater Hotcakes and Orange Power Juice.
• Learn veggie tricks for slicing and dicing. Massage your Kale and make awesome Mini Bell Pepper Nachos.
• Meatlovers get great ideas for Crockpot Minute Beef and Turkey, freezing techniques and Spiral Cut Hotdogs.
• Learn to lighten up dessert with Cashew Milk Ice Cream made in the food processor and Low Calorie Cake Mix.
• Learn some condiment hacks for better storage and make your own  Mayo in a Minute and Low Carb Ketchup.
• Use that freezer. I share how to make Freezer Smoothies. Save money and time with tricks for shaker top veggies and ice cube tray condiments. You also learn how to have whipped cream puffs ready for any warm drink any time.
• Finally, make your own chocolate chips--sugarfree of course! Save so much money and use the sweeteners you like best.

June is a great issue for bakers. Everyone can benefit from a Baking Day. In this issue, I debut the Master Mix baking blends--two versions, and lots of recipes using them.

• Crockpot Zucchini Cake, Lemon Lover's Cake, and Short Time Strawberry Shortcake.
• Try a new version of Muffin in a Minute or Peanut Butter Muffins or Banana Chocolate Chippers.
• Bake some new breads like Italian Cheese Rolls,  Pepper Cheese Waffles or Sausage and Cheese Loaves.
• Use the Master Mix to make Cheeseburger Pie and Taco Pie.
• Desserts are fantastic with a Strawberry Pie, Snickerdoodles and a Blueberry Crumble.
• Crackers are great to bake too. Enjoy three flavors. Sriracha, Ranch and Italian Cheese.

I will have the next installment later, so check back. Remember to go here to order via Paypal. Since the hubby is still unemployed, every bundle sold means a lot to us! Prayers appreciated. 

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Jamie V. Guest Posts for the First Day of School

Hey Diners! It is an exciting day around here. Nope, still no work done on the new kitchen, but fun none the less. At the Marshall house, all the boys have a big day. First day of college and first day teaching at the Headstart for my youngest. Taking the middle son back to college today for his senior year. He did fabulous at his internship this summer and is now ready to take the final classes on his way to his brilliant career. Oldest son has a  very important job interview today that would be perfect for the future business partnership he is praying about. John and I are getting ready to go on a small getaway to celebrate our 25th wedding anniversary this week. Exciting times for us.

If that wasn't enough, we here at the Diner are uber happy that our friend and ultra famous low carb guru, Jamie VanEaton, aka Cleochatra is today's guest blogger. How cool is that for us? Her guest post is all perfect for the first day of school too. So study her words hard, and it is fine to laugh out loud a bit. I get the feeling Jamie is the class clown.

Back to school: Making the grade with a healthy lifestyle

What can the educational institution, with its share of cooties and hand sanitizers, crayons, crashes and crushes, teach us in terms of living the best lives that we can? Follow along, and put your own luscious lesson plan together, based on these tenets:

Recess. Get more sunshine. Even as days grow shorter and more brisk, it’s important to make the effort to get outside and absorb Vitamin D.

Extra credit: Wear a hat to protect your face from the elements. Lemonade should be freckled, not you.

Lunch. Eat your vegetables. With micronutrients aplenty, you can skip the multivitamins (or at least some of the necessity) with healthy, full-bodied flavor.
Extra Credit: Choose colorful, robust, in-season veggies for maximum nutritional value. Who knows? You might not be able to dance, but you can keep the beet.

Naptime. Naps aren’t just for the very young. Those late nights make you tired, and lethargy can hinder making the right , healthy decisions
Extra credit: Even 20 minutes of shut eye is enough to recharge those batteries. (And no, you don’t have to sleep on a floor mat.)

Gym: Unlike the days of old, when running laps in fashionably questionable gym shorts was the order of the day, playing and working out regularly burns fat and keeps those muscles toned.
Extra credit: See your doctor before beginning an exercise regimen. It’s also a good excuse to compare his/her scale with yours at home.

Math. Keep track of what you’re eating with a reliable food journal. Free programs like fitday.com (or even your Hello Kitty pen and paper) keep you accountable.
Extra credit: Track how you feel to pinpoint possible trouble foods and food intolerances (Sore throat, itchy skin, and a runny nose are possible indicators).

Reading. Check the labels before you buy. Low fat and/or gluten free foods might up the sugar content. Never assume frozen fruits and vegetables don’t contain sugar and starch, unless you read and investigate for yourself.
Extra credit: Learn the other names for sugar. They usually end with the suffix –ose. You’re sweet enough without it.

History. Do you eat when bored? Put off exercise? Set yourself up for success by making new habits and hardwire your brain to the new routine. Even something as simple as putting on your gym shoes will change your mental mode from one of coming home from work to exercise.
Extra credit: It takes 21 days to make a habit, so start today. Like right now.

Science. No need for beakers here. Make sure to get ample amounts of dihydrogen oxide in your diet and beverages, and burn more O2 when you move to keep those Bunsen burners in good shape.
Extra credit: Feeling weak and tired? Consider adding a little NaCl to your dishes.

Music. Music makes us cry, builds us up, and soothes us, so put it to work for you to clean the cupboards, walk the dog, get on the bike, or even to decompress during stretching exercises.
Extra credit: Find your anthem and let it motivate you through the hardest part of workouts.

Show and Tell. Has your lifestyle been one of weight loss and health gain? Let your light shine for others. Just like the cute puppy you brought to class ages ago, your brilliant, healthy smile is enough to make people feel fuzzy inside.
Extra credit: Pay your lifestyle forward to friends. There’s nothing more rewarding than the shared benefits of health. Besides, you can have each other’s back during the rough moments, and laugh when your baggy pants fall down.

Jamie VanEaton is the author of Your Lighter Side, and has acted as the National Low Carb Examiner since 2008. From her bat cave in Denver, Colorado, she spends her days keeping the dog from eating the dirty laundry, coveting bacon, and writing recipes as a thinly veiled excuse for snacking. Her four kids say she is so old she owes Sophocles a buck. She can be reached at YourLighterSide@gmail.com.

Be sure to tell Jamie thanks for the advice!

How to Use Xanthan Gum

Fellow Diner, Linda, asked me to do a post on using xanthan gum. Great idea. There are a few tricks of the trade so to speak, as this substance is quite a bit different when used as a low carb thickener. Forget everything you knew about thickening with flour or cornstarch. Xanthan gum is a whole new game. There are several different ways I use it. Not claiming to be an expert here, so if you have any more pointers, feel free to leave a comment.

First, lots of gluten free bakers use xanthan gum in recipes using alternative flours. Since we are low carbing, I don't use many recipes using those ingredients. I do use a dash of xanthan gum when I make Cleochatra's Oopsie rolls. Xanthan gum is said to help stiffen the fragile batter and help to keep it from breaking down before it is baked. By the way, the tiny measuring spoon in the photo is a dash--an eighth of a teaspoon. I just toss in the xanthan gum with the egg yolk mixture and beat it well with my hand mixer. You can find the recipe here.

Speaking of beating well, that is one secret to successfully using xanthan gum. It really needs some help getting mixed into liquids. It clumps like crazy upon impact with moisture. Way faster than my little wrist can stir. I like to use an immersion blender when possible. I always add a dash of xanthan to help thicken my protein shakes. It creates that marvelous mouth feel of a thick, creamy shake. The blender takes care of the clumping problem there, no problem. Using a bullet blender or regular blender will do the trick too for any sauce or soup. BUT...

What about stir fry sauces and gravies that are hot, and not practical to put in the blender? I like to thicken sauces right in the pan without blending my food to mush. There is a trick. Some say to sprinkle the xanthan gum on lightly with a salt shaker. I still found little clumps when I tried that. But I did find a great little kitchen tool that is foolproof. It is my tea strainer/infuser. Mine is an individual "spoon" style that uses a fine mesh to keep tea leaves out of the hot water. I seldom use it for that, though because it tends to float in the cup. Instead, I simply add the desired amount of xanthan gum into the infuser and snap the lid tightly closed. Then, just shake the xanthan powder over the liquid to be thickened. All you have to do is stir gently with one hand while shaking or "sifting" the infuser. The xanthan gum falls in such a fine powder that it doesn't clump at all. It also makes it very easy to adjust the amount you need, since you can add more or less as it thickens in the pan. If any is left over in the infuser, I can just dump it back in the jar.

I looked online to see if they still made my tea strainer, but I couldn't find anything just like it. My advice would be to check out the finest strainers or sieves you can find. Most tea balls seem to have holes that are just too large. This strainer I found online might work, even though it wouldn't close on top like mine. Then again, maybe you could find a shaker of some sort with abnormally small holes. I promise I have a pepper shaker that hardly lets anything escape!



I will look forward to reading what any other Diners have found works for them.

Teamwork

This past weekend, I got my dear hubby to pitch in on Prep Day. It is so much more fun to share the cooking chores as a real team effort. He has been fighting cravings lately. Oh, have we all been there. He usually leaves it up to me to plan the menu for the week, but when cravings hit, some suggestions for the cook can prevent a binge! His weakness is fried chicken. My weakness is handling raw poultry. I just don't like it. I don't care for pulling the meat off the bone either. Most of my recipes call for boneless, skinless breast meat. We compromised. Chicken strips and nuggets were in order.

Now, I don't have a recipe in the cookbook for these. We pretty much follow George Stella's version. Check out his cookbooks, they are wonderful. Basically, we follow the standard technique for making fried chicken, simply substituting soy flour for regular flour. John agreed to cut the chicken. I dredged and fried. We made up six pounds worth. After all, if you are going to drag out the frying equipment and use all that oil, you might as well do a Multiply Meal or a Triple Play meal. We are doing a Triple Play meal plan. We ate some Sunday Night. Today, we are having Fried Chicken Salad. On Thursday, we will have Chicken Strip Roll Ups like you can get at McDonalds or Sonic. Yum.

Here are a few tips about frying with soy flour.
**Be careful, because the soy flour turns darker than regular wheat flour. It is easier to think your food is done before it really is. Although the chicken may appear nearly burned, it does not taste that way.
**The soy flour seems to cause a bubbling action in the oil after a few batches. This is no problem unless your oil is too close to the top of the pan. Always leave about 3 inches for the bubbles. You can lower the heat also if this becomes a problem.

Like to try my breading recipe? This is not exact (I didn't measure)
1/2- 2/3 cup soy flour
1 Tablespoon Barbeque seasoning (this had salt already in it)
1/2 teaspoon black pepper

I'll try to post a photo later.