If you are anything like me and I can only assume you might be slightly since you are reading this? I see a recipe that sounds delicious so I either end up printing it or ripping it out of whatever I am looking at. However I do tend to steer clear of ones that look difficult; you know the ones that have the never ending list of ingredients and pages of steps. I just don’t have the time or the energy to even attempt them.
I am however not afraid to pick up an ingredient or two that is generally not on my shopping list. I purchased a jicama to try to make deviled eggs that I had at Coastal Flats in VA. I bought a Chinese cabbage to make dumplings. Just this week I bought some buttermilk to make a Texas Sheet cake (recipe 3/31/2014) The good news is I was able to make what I wanted; the bad news is what to do with the leftover ingredient? I hate to waste anything so I will either come up with or look for something I can make with it before it goes bad. I‘m pretty sure I passed the waste not thinking onto my husband; or maybe he came like that? He saw one lonely ripe banana on the counter this morning and made banana pancakes for us for breakfast.
I am currently soaking some chicken thighs in some of the buttermilk, and I have a little left, OK I made sure I had enough left over to make some doughnut holes. I found a 15 minute doughnut-hole recipe online quite a while ago. They are easy and pretty damn good. I cut up the rest of the jicama added some diced carrots and broccoli for a vegetable medley for dinner one night and the Chinese cabbage stays really well in the fridge for at least a couple of weeks in the veggie drawer. Cut off what you need at a time, it adds great crunch to a salad.
15 Minute Doughnut Holes – it makes a couple dozen
1¼ cup AP flour
2 tsp baking powder
¼ tsp salt
Whisk the above in a medium bowl
¼ cup milk
¼ cup buttermilk
¼ cup sugar
3 tbs melted butter
Whisk the above in a small bowl
Add wet to dry mixture just till combined
½ tbs – shape into a ball (try not to handle too much)
Place in the hot oil; fry to golden brown, turning over once – about 3-4 minutes
Vegetable oil for frying at 350’
Cinnamon and sugar for shaking
Buttermilk Fried Chicken
6 Bone in skin on chicken thighs
Buttermilk to marinate
½ cup flour seasoned with salt and pepper
Soak chicken in buttermilk for several hours or overnight. Heat oil to 350’ dredge chicken in flour fry for 15-20 minutes turning once