#tortuga's kitchen

[tortugaskitchen]

Coconut Fried Chicken:

These tenders are a sweet and savory dish, that pair well with sweet chili plum sauce or just by itself, and pineapple rice. 

6-8 chicken tenders

2 C unsweetened coconut flakes

1/2 C- 2/3 C garlic bread crumbs

1 C panko bread crumbs 

2 med-lg eggs

Vegetable Oil

Fill a cast iron skillet (or a lg. fry pan) a little less then half way full with the oil. Set to a med-high heat.

While the oil heats, in a shallow dish, whip together the eggs and set aside.

In another shallow dish, mix together the coconut, garlic and panko bread crumbs.

Drop a single coconut flake into the oil. If it starts to fry, it's ready to go. If not, wait a few minutes and try again.

Dip the chicken into the egg , let the excess run back into the dish, and then coat with the breadcrumb mixture.

Lay gently into the hot oil (to prevent splashing) and let cook on each side for 6-8 minutes.

Put cooked chicken onto plate with paper towels, to absorb the excess oil and grease. 

Sprinkle with the bare minimum of salt when it's hot out of the oil.

Enjoy!

[tortugaskitchen]

Over Medium Eggs (30 second Eggs):

Seems simple enough, right? Wrong, every time I go out to breakfast with other people who like these particular eggs, they send them back, because they were given under or overcooked cooked eggs. These are very simple to make, and I shall tell you how!

2 Med-Lg Eggs

Non-stick Cooking Spray

Pinch of salt

Put a small fry pan on a medium heat. 

Let the pan heat up completely before spraying with cooking spray.

Crack the two eggs side by side in the pan, leave whole.

Sprinkle salt over the eggs.

Wait until only a small ring of uncooked egg white surrounds the yolk. (It will look liquidy and transparent compared to the cooked egg white.)

Spray your spatula with cooking spray, tip the pan to the side, wiggle your spatula underneath the egg, and flip it over.

Do so for the other egg.

Count 30 seconds, and slide the eggs out of the pan and onto a plate. (flipping them back over like in the pic above, is optional)

Enjoy!

[tortugaskitchen]

Spiced Potatoes:

2-3 Lg. red potatoes

1 pot boiling water

1 1/2 tsp salt

1 tsp white pepper

2 tbs garlic powder

2 tbs onion powder

1/4 tsp smoked paprika

1/8 tsp mild curry powder

1/4 tsp ground coriander seed

1 1/2 tsp extra virgin olive oil

Pre-heat oven to 350 degrees Fahrenheit. 

 Boil pot of water with 1 tsp of salt & 1-2 tsp olive oil

Chop the potatoes into small-medium chunks.

Boil potatoes for 5-10 minutes, or just until soft (think al dente pasta)

Drain potatoes, place on un-greased baking sheet.

sprinkle all the spices (including pepper and salt) onto the potatoes, drizzle with the oil.

Mix with spoon, and spread out evenly on baking sheet.

Bake for 30 minutes.

Enjoy! :)

[tortugaskitchen]

Traditional Southern Sweet Iced Tea

Hello! :) So, I don't have a picture of this, but you know what a glass of tea looks like, right? 

Well, everyone makes their tea different, there is not one tea to rule them all. This is how I like to make my tea, and how it's been made in my family for as long as I can remember. 

4 Lg. Lipton tea bags (any black / orange pekoe tea will do)

1 gal of cold tap water

2 C granulated pure cane sugar (I use Splenda, but that's because my mother is pre-diabetic)

Fill lg. pot with water and tea bags.

Set on a low heat, and let it steep for 40-60 minutes (depends on how strong you like your tea)

Take tea bags out, pour into pitcher, stir in sugar.

Now, you can drink the tea immediately , or let it chill completely. I like to add frozen peaches to the bottom of a glass and pour in the hot tea. It cools the tea, and flavors it a bit, plus you get delicious peach bits to nom on. Some people will add lemon juice or fruit right to the pitcher, but I personally don't like to do this. This recipe is the base, you can always jazz it up later. :) Enjoy!