Chicken Anna

by alphagalcooking

This recipe came from a long gone restaurant in Georgetown, MA, called Dorothy’s. I don’t know if this is exactly how it was made, because the recipe came to my family by way of the dishwasher who was bribed to spy on the cook (seriously!). Luckily, it is delicious as written and definitely on my monthly rotation of meals. I always serve this with mashed potatoes because it’s extra yummy if the honey-lime glaze gets in a bite of your potatoes! 

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4 boneless, skinless chicken breasts

1 egg combined with a little milk

1 cup flour seasoned with garlic powder

Butter for the pan

3 tablespoons honey

3 tablespoons lime juice

Dill

 

Pound the chicken breasts to equal thickness. Dip into egg and milk (I use a pie plate), then coat with the flour mixture (I use a pie plate or a Ziplock bag).

Cook the chicken breasts in melted butter until browned, no longer pink, and juices run clear. Remove from pan and keep warm.

To make the glaze: In the same pan, put equal amounts of honey and lime juice. Cook over medium heat stirring constantly until thickened and bubbly (see photo below), season with dill. Coat chicken pieces with glaze and serve immediately.

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Out-of-This-World Waffles

by alphagalcooking

When I don’t have time to make the dinner I planned or I don’t have a plan for dinner at all (!), my first thought is breakfast. I almost always have the ingredients on hand to make pancakes, waffles, or eggs. When the kids get to vote, these waffles win every time. They are easy, quick, and delicious. A serving of fresh fruit on top makes this a meal at my house on a busy weeknight. I would love to know what you serve on your waffles for dinner or breakfast, so leave a comment and let us try your family’s favorite combination.

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2  1/2  cups flour

1 tablespoon plus 1 teaspoon baking powder

3/4  teaspoon salt

1  1/2  tablespoons sugar

2 large eggs beaten

2  1/2  cups milk

3/4  cup vegetable oil

Sliced fresh fruit such as strawberries, bananas, blueberries

Granola, if desired

Whipped cream, if desired (1 cup whipping cream with 3 tablespoons sugar and 2 teaspoons vanilla, whipped until stiff peaks form)

 

Combine first 4 ingredients in a large bowl.

Combine eggs, milk, and oil; and to flour mixture, stirring with a wire whisk until dry ingredients are moistened.

Cook in a preheated, OILED waffle iron until golden. Serves 4.

 

From The Ultimate Southern Living Cookbook, 1999

 

If you don’t have a waffle maker, here is my recommendation:

http://www.williams-sonoma.com/products/all-clad-electric-belgian-waffle-maker/?cm_src=AutoCSLPIP

It is an investment, but one I have never regretted as we use ours often. Remember to brush it with vegetable oil each time before you begin and the waffles will just slide out when done.

 

An interview with Dr. Thomas Platts-Mills of UVA

by alphagalcooking

The People’s Pharmacy did an interview this morning with Dr. Thomas Platts-Mills of UVA about the alpha-gal meat allergy. It was fascinating and well worth listening to. Here is the link:

http://www.peoplespharmacy.com/2013/08/03/830-alpha-gal-allergy/

I found this confirmed the things we already knew about the allergy. It also helped me to better understand the symptoms that are different from what my boys experienced. I hope you will find this information helpful too.

If you have the alpha-gal allergy, please go to the page “Our Story” and share your experience at the bottom. Maybe your story will help someone else!