The best one was probably when we were riding on a ferris wheel. We were the only two people riding. The ferris wheel stopped when we were at the very top. Stopped for a good while. He gave me a cute little speech, and then turned….and pulled out a ring from a bubble gum machine. Thanks for that, Joshua.
OH MYLANTA that junk was goooood. I still have no idea if Josh was telling the truth, or if he just made it all up, but he inspired a scrumptious dish. So once again, thank you for that, Joshua. 😉
My almost two year old little girl asked for more of this chicken FOUR times at dinner. That equaled out to 2 1/2 chicken tenders. Lyla has always been a good little eater, but that is the most chicken she has ever had in one sitting. So if you dont trust me, trust her. This chicken is yummy.
Dill Pickle Chicken
- 1 lb chicken tenders
- 2 C water
- 1/2 C apple cider vinegar
- 1/2 C white vinegar
- 1 TB pickling spices
- 1/4 C salt
- 1 clove garlic, minced
- 2 fresh dill heads (or 1 TB dried dill weed)
- Combine marinade ingredients in a medium bowl.
- Make a few shallow slits in your chicken, to help absorb the flavors.
- Marinate your chicken for 1 hr.
- Preheat your oven to broil.
- Sprinkle chicken with a tiny bit of s&p to taste
- Place your chicken tenders on a wire rack, and broil on low for 10 min.
- Turn chicken, and broil on high for 10 more min.
- 1 batch of Paleo Cupboard’s Paleo Pasta
- 2-4 oz of cream cheese (depending on your desired creaminess. I used 4.)
- 1 cup shredded cheddar cheese
- 4 TB butter
- 1/4 C milk
- make pasta according to directions, cut into small, macaroni size noodles, and boil.
- in large pot, melt butter over medium heat.
- add in cream cheese, and stir until melted down.
- add cheese and milk, stir until combined.
- remove from heat, and stir in noodles until coated.
- 1 jar paleo-friendly dill pickle chips
- 1/3 C + 1 TB tapioca flour
- 2 TB coconut flour
- 1/2 tsp salt
- 1/2 C water
- 1 C olive or coconut oil
- Combine all but the pickles
- In a large pan, heat your oil to med-high
- Dip your pickles in the batter. it will be very runny, thats okay.
- Fry in about 4 batches, for about 3-5 minutes each, until you see the edges start to brown.
- dry on paper towels