Guava Rose makes spicy baked buttermilk chicken strips
These baked chicken strips are easy to make when you’re craving something like fried chicken, but don’t actually want to deep-fry anything. The marinade is made with two simple ingredients: buttermilk and hot wing sauce. I like this hot wing sauce because it only contains cayenne peppers, vinegar, salt, garlic and a little oil. Small chicken tenderloins are the best to use, but you can also slice chicken breasts lengthwise into 1-inch-wide strips.
Read more: www.guavarose.com
Munchie Musings introduces the Slightly Skewed food truck
Anyone who has read my food truck posts knows that I have lamented for some time the lack of ethnic food trucks in Sacramento. Aside from the plethora of taco trucks and the smattering of gyro trucks, I’m still craving crepes, pierogies, curries and more. I’m happy to say that starting in September we will finally see a new addition, an Asian-inspired truck named Slightly Skewed. … This truck is owned by Rob Jong. Rob just graduated from the Oregon Culinary Institute in foodie city Portland, Ore., with his sous chef friend, Kevin Whitmore.
Read more: www.munchiemusings.net
Just in time for school, Baked Bree packs the lunchbox with mini broccoli quiche
This week all over Facebook and Instagram, I saw lots and lots of adorable back-to-school pictures. We still have a few weeks before we go back, but I have back-to-school on my brain. Cleaning out closets, organizing school supplies and finding the perfect backpack for my kindergartener. As much as I will miss the carefree days of summer, I really do look forward to the return of structure in our days. … I made these cute mini-quiches for a few reasons. First being, I love quiche and could eat it every day. It is a great vehicle for using whatever leftovers you have in your fridge. Last night’s veggie becomes today’s quiche.
Read more: bakedbree.com