Paleogang Fried Chicken

Paleogang Fried Chicken

Ingredients:

  • 4 chicken thighs
  • 1 cup almond flour
  • 2 eggs
  • 1 tsp paprika
  • 2 tsp garlic powder
  • Dash of cayenne pepper (optional)
  • Salt and pepper, as desired

My cooking oil choice  Coconut Oil

Paleogang Fried Chicken

 

  1. In a medium bowl stir together the two eggs .
  2. In another bowl mix all the dry ingredients together almond flour, paprika, garlic powder, salt and pepper and cayenne pepper ,
  3. Dip the chicken thigh into the bowl of eggs, then into the flour mixture.
  4. Heat up your coconut oil
  5. Once your oil is heated and ready, place your chicken pieces into the pan .
  6. Cook the chicken thoroughly about 30 minutes  on medium-high heat.

JESSICA’S TACO SALAD WITH CREAMY TACO DRESSI

JESSICA’S TACO SALAD WITH CREAMY TACO DRESSI

JESSICA’S TACO SALAD WITH CREAMY TACO DRESSING

yield: 6 TO 8 SERVINGS by http://www.afarmgirl’sdabbles

INGREDIENTS:

FOR THE SALAD:

  • 1 lb. ground beef (you could also use ground or diced turkey or chicken)
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 package of your favorite taco seasoning, portioned for 1 lb. of ground beef
  • 1 to 2 heads of iceberg lettuce or 2 to 3 heads of romaine, chopped into bite-size pieces
  • 4 to 8 green onions, sliced
  • 3 c. halved cherry tomatoes or chopped Roma tomatoes
  • 2 to 3 c. shredded cheddar cheese
  • 1 to 3 c. lightly crushed Doritos nacho cheese flavored tortilla chips, plus whole chips for scooping up the salad

FOR THE OPTIONAL SIDES AND DRESSINGS:

  • 1 can black beans, rinsed and drained
  • 1 c. chopped cilantro
  • sour cream
  • guacamole or slices of fresh avocado
  • 1 fresh lime, cut into wedges
  • Thousand Island dressing
  • spicy ranch dressing
  • zesty French dressing
  • mild taco sauce

DIRECTIONS:

FOR THE SALAD:

Brown beef in a skillet over medium to medium-high heat. When beef is about halfway browned, add garlic and onion. Once beef is browned and onion is softened, remove any excess fat from the pan. Then sprinkle taco seasoning over the mixture and toss to coat evenly. Add 1/3 cup of water and let mixture simmer over medium-low heat until water is dissolved. Remove pan from heat. This can be prepared a day in advance and refrigerated until ready to serve.

This salad is all about creating a dish that works for you and those you are serving. Delete ingredients you aren’t fond of. Add in some that aren’t listed here. I’ve seen this salad served many different ways:

  1. With all salad ingredients tossed together in one large bowl, with or without the salad dressing mixed in. (To avoid soggy chips, be sure to wait until you are ready to eat to toss the ingredients together.)
  2. With all the salad ingredients, optional ingredients, and dressings, in their own separate bowls, for each person to assemble their own salad. (This is typically how Jessica serves her taco salad.)
  3. With all the salad ingredients layered, as shown in my photos, with crushed Doritos and optional ingredients and dressings served on the side.

FOR THE OPTIONAL SIDES AND DRESSINGS:

I like to incorporate black beans and cilantro into my taco salad, but it seems that these two ingredients are the most likely ones that people might dislike. So…I always serve them on the side, for people to add as they wish. Same goes for the sour cream, guacamole and/or avocado, and lime wedges. Again, these are all optional.

The dressing(s) for this taco salad is whatever you want it to be. Most often, Jessica offers bottles of Thousand Island, spicy ranch, and/or zesty French dressings, for people to drizzle onto their salads as they wish. I especially like a mixture that my friend Bobbi Jo serves with her taco salad. She combines 1 cup of Thousand Island with 1 cup of zesty French and 1/4 cup of mild taco sauce, which is shown in my first photo. It’s delish!

Hot Flash Symptoms

Hot Flash Symptoms

 

During a hot flash, you may experience:

  • A sudden feeling of warmth spreading through your upper body and face
  • A flushed appearance with red, blotchy skin
  • Rapid heartbeat
  • Perspiration, mostly on your upper body
  • Feeling chilled as the hot flash subsides

Hot flashes vary in frequency — you may have few or many in a day — and each hot flash usually subsides in a few minutes. They’re particularly common at night. Most women who experience hot flashes have them for more than a year, but they usually stop on their own within four to five years.

Hot Flashes I Hate Them

Hot Flashes I Hate Them

Definition by the Mayo Clinic Staff

Hot flashes are sudden feelings of warmth, which are usually most intense over the face, neck and chest. Your skin may redden, as if you’re blushing. Hot flashes can also cause profuse sweating and may leave you chilled.

Although other hormonal conditions can cause them, hot flashes most commonly are due to menopause — the time when a woman’s menstrual periods stop. In fact, hot flashes are the most common symptom of the menopausal transition.

How often hot flashes occur varies from woman to woman, but usually the range is from one or two a day to one an hour. There are a variety of treatments for particularly bothersome hot flashes.

My home remedies that I try.

1,   2. 3.           4.      5. 

 

Super Easy Grilled Corn

Super Easy Grilled Corn

Ingredients

  1. Corn on the cob
  2. Butter
  3. Salt, Pepper to taste
  4. Optional: seasonings

 

Instructions
  1. Soak corn in a pot of cold water for 15 minutes.
  2. Preheat your grill on the medium setting.
  3. Peel back corn husks, pull the silks off around the corn.
  4. Season the corn with butter and salt, pepper (or add your fave spices.)
  5. Pull the husks back around the corn.
  6. Wrap corn tightly in tin foil, (this keeps the steam in and cooks quicker.)
  7. Grill corn for 20-25 minutes or until tender, turning occasionally.
  8. Peel back husks and remove corn.
  9. Sprinkle your favorite seasonings on top for added flavor.
By Lolly Jane