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December 18, 2014
by Lacy

Looking for Cheap Protein? Eat an Egg (With These Recipes)

When you’re looking to eat healthfully on a budget, responsibly raised eggs are a staple. By responsibly raised, I mean eggs that come from happy chickens.

Our friends at NestFresh sent us a round-up of tasty egg recipes that won’t break the bank from their website.


The nice thing about NestFresh is that their entire product line is 100% cage-free, so you can choose from there which options meet your family’s needs and budget — whether you choose to go organic, GMO-free, pasture-raised, etc.

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Chocolate Cake in a Mug in a Jar Foodie Gift from

December 15, 2014
by Emily Klopstein
1 Comment

Christmas Foodie No.13: Chocolate Cake in a Mug in a Jar…

OK – This Christmas Foodie gift idea is kinda tricky to explain. Have you had Chocolate Covered Katie’s One Minute Chocolate Cake in a Mug? If you haven’t, I’m letting you know upfront – I can’t be held responsible for introducing you to this kind of decadence. It’s a single-serve chocolate cake you “bake” in a mug in the microwave. In other words it is basically the answer to every bad day, and/or the ultimate afternoon pick-me-up.Chocolate Cake in a Mug in a Jar Foodie Gift from

It dawned on me that if one cake in a mug is nice for me, how nice of me would it be to present someone with the ready-made mix that they could whip up any old time they felt the need? Introducing Christmas Foodie No. 13: Chocolate Cake in a Mug in a Jar. That totally cleared it up, right?Chocolate Cake in a Mug in a Jar Foodie Gift from

This would be a great homemade gift for any chocoholics you know. I’m especially thinking of a teacher-chocoholics or dorm-dwelling chocoholics, but really it’s for anyone whose day would be remarkably more bearable/enjoyable with the added convenience of a mini, personal, anytime chocolate cake. Yes, food is a crutch. When the going gets tough, even the toughest of us heads to the pantry.

It is beyond super cute to put this mix in a 6oz canning jar and present it inside a cheesy 8oz (or larger) Christmas mug – makes a great presentation. However, a 6oz jar holds only 2 servings. If you are truly looking to enable chocolate-cake-in-a-mug as a habit you’ll want to present 4 servings in a 12 oz jar (possibly accompanied by a 1/4 measuring cup).Chocolate Cake in a Mug in a Jar Foodie Gift from

Christmas Foodie No.13: Chocolate Cake in a Mug in a Jar Mix

Serving Size: Makes 4 servings


  • *Please note: this recipe was derived, multiplied, and adapted from Chocolate Covered Katie, with much thanks and enjoyment.
  • 3/4 cup flour
  • 1/3 cup cocoa
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 to 3/4 cup mini chocolate chips
  • add 2 teaspoons instant coffee granules to make it mocha cake


  1. Whisk all ingredients thoroughly in a bowl.
  2. Use a regular or canning funnel to pour the dry mix into a 12oz canning jar.
  3. Label, include instructions, decorate/wrap, and gift it to your favorite chocoholic.
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Chocolate Cake in a Mug in a Jar Foodie Gift from

Instructions: Scoop 3/4 cups of chocolate cake mix into an 8oz mug. Add 3T milk (or milk substitute), 2-3t oil, and a dash of vanilla. Stir it all together well with a fork or spoon. Microwave 60-80 seconds, until you see the cake rise up and the top is dry and springy.

Now, you know I’m a chocolate cake purist – but our good friend Lacy has generously done the math to create a Buttercream-for-One recipe:
1 T butter (softened), 1 tsp milk, splash of vanilla, pinch of salt, 1/4 c powdered sugar. Whip the butter lightly with a fork, then add milk, vanilla and salt.  Add powdered sugar 1 T at a time until you reach your preferred consistency.
Frankly, I’m not sure if this gift is a blessing or a curse. A few years ago I had a ritual of chocolate cake in a mug every afternoon (ah, to be nursing again!). But now if someone handed me a jar of chocolate cake in a mug mix I would wonder if they were truly my friend. As with so many things, it all depends on your current relationship with food and chocolate.
Whole Foods Bradburn: a Field Trip

December 8, 2014
by Emily Klopstein

Laughing Lemon Field Trip: New Whole Foods Bradburn

The Laughing Lemon team was recently invited to check out the newest Whole Foods in our area – Bradburn! It’s in Westminster – 120th between Sheridan & Federal. Lots to love there.

First off, it is big! I’m talking 35,000 square feet big. It features a special and specialty cheese counter, sushi made fresh in house and/orWhole Foods Bradburn: a Field Trip to order, a chef’s-pick hot food station, a pickle bar(!) stocked entirely with locally made pickles, a hot foods-to-go bar, an in-house smoker, as well as a full coffee & smoothie bar (50 different kinds of smoothies?!).

At Laughing Lemon Pie we are most excited about the gorgeous, long, full-service meat and seafood counters. Whole Foods’ rigorous standards for ethically raised meats and sustainable seafood are right in line with our own feelings about how animals should be treated and the level of quality when it comes to the meat we consume and feed our families. Their easy-to-understand labeling system makes making good choices so so easy.

We’re equally impressed with all the family- and budget-friendly options the store will include. The Whole Foods team specifically designed this store to cater to families, with lots of money and time saving options. For example, they’ll have two-for Tuesdays, with two portions of the weekly fish special for just $12. They have lots of ready-to-prepare meal starters in the meat, fish, and produce departments, and the new bulk department has more than 300 items — with about 30 on sale any given week!

And last but not least…commence salivating…the Whole Foods in-store bakery. Sigh. The stuff of dreams.

We were lucky enough to meet Elyse McGraw, the Bakery Team Leader for our region, and get a demo session full of tips and tricks for decorating with royal icing this season.

And, they were kind enough to share the cookie recipe:Whole Foods Bradburn: a Field Trip

Whole Food Bradburn is really committed to showcasing local products. The list goes on and on, but some of our favorites are Ozuke out of Lafayette, Boulder Tamales, Allegro Coffee from Thornton, Ritual Chocolate in Denver, and Red Camper’s line of Deliciousness-es.

I ran across an excellent idea reading Prune the other day – Chef Gabrielle Hamilton of Prune Restaurant in NY had a gorgeous photo and write up of a Bacon and Marmalade Sandwich on Pumpernickel Bread. Genius! Some good pump, some Whole Foods’ 365 Applewood Smoked Bacon, and Red Camper’s Absinth Orange Deliciousness? DIVINE!! Whole Foods Bradburn: a Field TripWhole Foods Bradburn: a Field Trip

Whole Foods Bradburn opens to the public this week on Tuesday December 9th – check it out! (And tell them the Laughing Lemons sent you!)



November 24, 2014
by Lacy
1 Comment

Southern Cornbread Dressing: A Traditional Recipe


I get my foodie nature honestly, from generations of women who enjoyed cooking and eating both for reasons of necessity and economy as well as the desire to nurture friends and family around the table.  My maternal grandmother actually had her own cooking show, teaching a generation of war brides in El Paso, Texas how to cook simple, inexpensive meals for their families.

But my paternal grandmother was no slouch in the kitchen, either. My Granny grew up with a slightly different food education, learning the secrets and recipes at the elbows of the other matriarchs in our family. She measured flour with a teacup and her recipes were all by feel — a pinch of this and a dash of that. It drove my mother nearly crazy trying to learn to fix the things her new husband liked to eat from his mother’s table.

I wish I had learned more of her recipes and techniques while she was still able to teach them.  I’m lucky that my mom learned as much as she did from my Granny so that she can pass them on to me.  One of them I haven’t mastered? Frying things. Not my strong suit.  Maybe someday…

But one recipe I have mastered is my Granny’s cornbread and her famous (infamous?) cornbread dressing.  My Poppy, my dad and I all love the stuff.  Other people seem to be able to take it or leave it.  But it is pretty much a necessity to my mind at my Thanksgiving table.

It’s kind of like a savory bread pudding, thick and dense, not fluffy little cubes like the stuffing that comes from a box. I love the richness of the corn and custard, the savory flavors of sage and celery.  If there’s one dish that represents the holidays for me, this is it.

Southern Cornbread Dressing: A Traditional Recipe


  • 1 batch Granny's Corn Bread
  • 1/2 loaf dry white bread (ie: French or Italian)
  • 2 eggs
  • 1 T dried sage
  • 1 tsp salt
  • black pepper to taste
  • 1 tsp dry mustard
  • 2 C celery, diced
  • 1 C onion, diced
  • 28 oz chicken broth
  • 2–3 T melted butter


  1. Preheat oven to 400 degrees.
  2. Crumble cornbread and white bread into small crumbs. Look for a ratio of 2:1 cornbread to white bread. (You can do this stage up to 2 days in advance and allow the bread to get stale.)
  3. Whisk eggs, sage, salt, pepper, and dry mustard together and pour over bread mixture. Mix with hands until all bread is moist. Then add celery, onions, and chicken broth and stir until mixture resembles the thickness of cake batter. Add melted butter and stir just to combine.
  4. Pour into a greased 13 x 9 inch casserole.
  5. Bake for 30–40 minutes or until dressing is golden brown and firm.
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Whatever your holiday traditions, I hope you have a wonderful Thanksgiving this week. I’m so grateful for this community that has built up around this blog and for the opportunity to share with you all!

My Fall Sport: Eating on

November 17, 2014
by Emily Klopstein
1 Comment

My Fall Sport: Eating

Well thank God the snow has finally fallen and we can get on with winter. My pants aren’t fitting right, and it’s fall’s fault.

Fall is without question my favorite season of the year, and we’ve had a GORGEOUS and very prolonged one here on the Front Range. While it has been wonderful, me and my waistline are grateful to see it come to a close.My Fall Sport: Eating on

I used to think of fall as my “off” season – but now I realize I do have a fall sport. Eating. Once bathing suit season ends and the weather chills out, I fire up the oven and things pour out on a semi-daily basis. Fall also means we have time to eat at the restaurants I’ve been saving up on my mental go-to list. All summer long it builds: “once we get out of the obligation of summer, we’ll eat at X. and Y. and Z. Oh, and A-W too.”

For better or for worse, my fall sport is eating. Summer in Colorado means you’re kinda required to enjoy every.single.minute, accept every invitation that comes your way, go on as many hikes as you possibly can, and in every possible way just live it up. The specter of winter is not so ghastly here, but the culture of outdoors and the obligation to enjoy it is strong. So summer is parties, hikes, travel, absorbing UV rays, camping up a storm, and 40 other activities. Winter (for us) means snowboarding. That leaves fall and spring – we usually use those months to recover from the previous season, do all the house projects neglected while we were out playing hard, and prep for the next season’s harried pace.My Fall Sport: Eating on LaughingLemonPie.comThis fall has been rich! You may recall such adventures as the Overachiever’s Bake Sale, guest-judging the Holy Smokes Cook-Off, and our 2014 Chocolate Cake-Off. Not to mention Pumpkin Bread French Toast making me weak in the knees and expanding in circumference.

Piece, Love & Chocolate by LaughingLemonPie.comIn Boulder this fall I was pleased as punch by our beer, wine, and chocolate pairing and tasting event at Piece, Love & Chocolate and my many many subsequent visits, moms night out at The Kitchen Upstairs, brunch at Pizzeria Locale, and a wonderful warm meal at Zeal.

And Denver, my love – let us not forget you! How lucky I am to live between these two towns ever vying to be best of the best. In Denver this fall I sated myself at Masterpiece Delicatessen where it is severely impossible to choose which sandwich to order, the good news being that it is equally impossible to go wrong. Same could be said of the flavors at Little Man Ice Cream. Then there was The Big Wonderful – the old-made-new-again idea of getting a bunch of fab people to commune around a lot of good food. Or, in this case, around a lot of good food trucks. Check it out when it returns next summer, as it is sure to do.Denver's The Big Wonderful on LaughingLemonPie.comLet’s not even mention fall’s HUGE publishing boon – every cookbook they’ve been waiting to release, every best of 2014 list coming out, and every magazine’s Thanksgiving and Christmas issues on the coffee table.

I won’t go so far as to say I regret the excesses I’ve enjoyed this fall, just that I’m definitely looking forward to the change of pace and focus. It’s fall fatigue – the giddy anticipation of August has given way to the belt-loosening of November. As fall transitions into winter in this, the month of Thanksgiving, I often reflect on what a true luxury and privilege it is to eat the way I do. To eat so often and to eat so well is to be so grateful – emphasis on full ;).

Book Review: Good Cheap Eats on

November 10, 2014
by Emily Klopstein

Book Review: Good Cheap Eats

I’ve been following Jessica Fisher of Life as Mom and Good Cheap Eats for a while now and was really excited to see she had a new cookbook coming out: Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less. It was FishMama’s chronicles of her 2014 Pantry Challenge that lead me to question oh…only everything I own and commit to depleting my stores in an effort to (re)attain balance.

Since Fisher has been blogging so long, some of her recipes are on her websites but many are exclusive to this book including the I’m-dying-to-try Lemon Pie with Honey-Ginger Cream and Simplest Butternut Squash and Carrot Soup.

So far I’ve made the Poblano Enchiladas – the recipe pictured on the book cover. For the sauce, I used Herdez salsa verde, added some roasted Book Review: Good Cheap Eats on LaughingLemonPie.comGod-knows-what kind of peppers from our own garden, put in half a bag of spinach, and blended it all with an immersion blender. The result?: Let’s just say it is a good thing we don’t stock straws in our house – I would have sucked it right up/down. SO good.

Later, I made the Broccoli Slaw with Pecans and Cranberries – amazing how different mine looked! Book Review: Good Cheap Eats on LaughingLemonPie.comThere is no photo in the cookbook and the broccoli instructions just say “finely chopped” – so much is up to interpretation, huh? I didn’t grow up in the Broccoli Salad tradition (wish I had! Where is that region?) but have taken a guilty liking to it. I’m going to give up the guilty part since everyone at the potluck I took this to raved about it. And – if it’s good enough for Smitten Kitchen and The Kitchn, then it’s good enough for me. I was very liberal with the fresh ground black pepper, used fresh-squeezed orange juice instead of the lime juice she recommends, and threw in a handful of sunflower seeds as well.

Book Review: Good Cheap Eats on LaughingLemonPie.comThe Spiced Carrot Quick Bread was EPIC – just like Grandma used to make! It has that really nice old-fashioned spice bread flavor and excellent texture. Since I cannot seem to leave well-enough alone I used butternut squash instead of carrots, and reduced the sugar to just shy of 2 cups. I used fresh-squeezed OJ in the glaze rather than milk, plus a pinch of cinnamon. Note that the recipe on the website is for a quadruple batch – 4 loaves! The recipe in the book makes just 2 loaves. Either way you want to do the math, this bread = yum. Well worth your while (and well worth the calories).

Cheesy Jalapeno CornbreadBook Review: Good Cheap Eats on Holy Moley! This is my new favorite cornbread recipe (and that is saying a lot – cornbread is one of my more major obsessions). With a garden full of peppers I just used what we had on hand, so ours was pasilla & habanero cornbread. Crazy yum. Even better the next day for breakfast (warm and slathered with honey, of course).

Book Review: Good Cheap Eats on LaughingLemonPie.comOaty Maple Cake This was a little on the ‘meh’ side, I added some cinnamon and would consider adding a bump of ginger next time too to add some flavor. A very nice texture to the cake though. Definitely a recipe to try again. I might add currants or dried blueberries next time, just like I like in my oatmeal.

Yogurt Cornmeal PancakesBook Review: Good Cheap Eats on Given my cornbread obsession I am always game for a cornmeal pancake. If you keep plain yogurt stocked this is a great weekend recipe to try. My husband liked them the most of us all – maybe because his sweet tooth is so underdeveloped and these are not aggressively sweet. Such a treat to sit around the table together enjoying something yummy!

For the truly cheap among us, your local public library will have multiple copies of this book. Or it is of course available from your favorite bookseller.

So – what new favorite best cookbook have you discovered and been cooking out of lately? Share share!


Overachiever's Bakesale on

November 3, 2014
by Emily Klopstein

Overachiever’s Bake Sale

Overachiever's Bakesale on

My darling-est taste tester.

Ah bake sale, 2 powerful words. Bake sale + overachiever + Pinterest + a great new book full of crafty treat ideas…clear the counters and get a babysitter – it’s ON!

Let it be known that overachiever does not equal perfect! And we all know by now that simply getting an idea from Pinterest certainly does in itself result in perfection either. Of the 6 treats I attempted, only 4 actually made it to the bakesale. That’s 2 fails. But! 1 last-minute bonus item got wrapped and sent instead. Here are the goods:

Caramel Apple Cupcakes These were very very tasty, but also very very sweet – and then with the caramel? Lookout! I was scant on the sugar but still I’d go down to 1/3 cup of granulated and brown if I were to make them again. This recipe doesn’t really rise or dome, so you’ll want to be careful about how full you fill the paper liners or muffin tins.

MS Brownie Bites cloaked to look like mummies (they look like mummies, right? RIGHT??). These were so forgiving, a good warm up truffle. Since you’re drizzling them later, you don’t need to be very careful about the initial roll in candy coating.Overachiever's Bakesale on Now, don’t tell anyone, but you could totally use a box brownie mix here. Who would know? Especially if you’re making a whole lot of treats, it might be an easy out. With a box mix I’d add mini chocolate chips, just to up their usually less-than-stellar “chocolate” flavor.

From the far too clever new book Custom Confections: Delicious Desserts You Can Create and Enjoy I made the Chocolate Chip Cookie Dough Truffles and Mini Apple Pies-on-a-Stick. This book is chock-a-block full of creative and tasty challenges like checkerboard cake(!); cupcakes you cut in half to reveal a heart inside (made by baking a heart of a different colored cake inside the cupcake batter); cake batter truffles; edible flower lollipops; and fondant how-tos as well.

I added a sprinkle of sea salt to the cookie dough truffles – their sweetness really benefited from that counterbalance, plus it is just so du jour (and for good reason). I put some of these truffles on a stick – that was crazy yummy. A bake sale table generally has a mostly horizontal display, so the things-on-sticks stick up and stand out.

The mini pies-on-a-stick are something I have wanted to make for years. It was a great experience – they came out super tasty and cute. They weren’t too much extra effort really, and a great way to use those mini-cookie cutters that never seem to see the light of day. I wasn’t sure I had a 2″ biscuit cutter, so as you can see in the photo below I used the lid from a canning jar. I used store-bought pie crust (hello convenience!) but made my own filling (have you seen how much those canned pie fillings cost?!). We have an over-abundance of apples around here (thank you apple tree!), so making my own was no biggie – I made a big batch and froze some for future pie-making.

In the FAIL category: Pumpkin Bread Truffles and Mini Caramel Apples. These were such. great. ideas. Sigh & alas.

The Pumpkin Bread Truffles really would have worked. And they would have been way too cute – I bought food-safe decorating pens and was going to draw little jack-o-lantern faces on them! Aaaahhh! However – plan ahead if you’re doing this around Halloween time. You do need orange candy melts. And they will be all sold out.Overachiever's Bakesale on

I mistakenly thought I could add food coloring to white candy melts – Yeeeah no. So I tried a hail mary white chocolate ganache type thing…womp womp. It kind of worked. It actually worked pretty well, and tasted great – but it was really difficult/impossible to get on the pumpkin bread balls in a uniform, smooth fashion. So I quit after a few. In the foreground at right is my best one, but you can see in the background what the majority looked like. Lucky for me, my daughter thinks the pumpkin bread + frosting balls are dee-lish and now I have a whole bag full of them in the freezer for her breakfasts.

Overachiever's Bakesale on

The mini-caramel apples were going to be epic I tell you, EPIC. I can’t be the only one who thinks that a whole caramel apple is just too much. But a lovely morsel bit of caramel apple? Yes, please! And I was going to do 3-4 of them on a skewer ala kabob. I was pretty excited about this. But as you can see from the link…there are no real directions, just photos. I figured it must be pretty easy. Maybe it is – but I mistakenly used the leftover caramel from frosting the caramel apple cupcakes. That recipe adds a touch of cream to the melted caramel so that it will dip and swirl nicely on the cupcakes. Unfortunately the moisture of the peeled apple spheres plus the additional cream was just too much for the poor caramel to overcome – it all just got runny and wouldn’t adhere to the apple balls. :( Of course it was my bright idea to dump them all in at once…not the best call. Maybe it could have worked if I had dipped them one by one.

The good news was that I went into it knowing it was experimental, and all the supplies were “free” – apples from our tree and leftover caramel from the cupcakes. So it wasn’t a major loss, just a disappointment – I SO wanted that to work. For future reference I’d note that you need pretty big apples in order to get a nice ball and avoid digging into the core.

In the BONUS! category: It’s always good to have pretzel rods on hand when you have a bunch of leftover melted chocolate…instant bakesale treat!Overachiever's Bakesale on

Just so you don’t think I’m crazy (oh wait…too late for that?) – I’ll note that any/all of the “truffle” items can be made well in advance and frozen. I wasn’t doing this all in one day, or even in 2-3 days. I made the pumpkin bread, chocolate chip cookie dough, and brownies over the course of the past few weeks, balled them up, and froze them to decorate later.

FYI — I was provided with a free review copy of Custom Confections. However, that in no way has colored my opinions.

So – What’s your greatest/worst Pinterest fail? Greatest bakesale success? Go-to bakesale item? Please share!

Pumpkin Bread French Toast on

October 27, 2014
by Emily Klopstein
1 Comment

Pumpkin Bread French Toast

For as long as I can remember, I’ve had an almost total lack of long-term memory.Pumpkin Bread French Toast on

Get it? Bwahaha. :D

The great thing about having no long-term memory is that you can surprise yourself with things you technically already know: “Who made this gumbo in the freezer? I guess it was me. Score!”…and…hmmm…I can’t really recall any other examples right now…badum bum!*

So last week, while contemplating a slice of pumpkin bread, I wanted it warmed but not microwaved (yes, I am that particular). So I put it in the toaster. That alone was pretty genius, I thought. But better still, chomping on it helped me remember the time I had banana bread french toast at WaterCourse Foods in Denver. Let’s say that again, together: banana bread french toast. Unbelievable, right?! Who on earth could forget something like that!? Oh…me.

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34 ° Pan "Fried" Chicken from

October 23, 2014
by Emily Klopstein

34° Rosemary Crisp Pan-”Fried” Chicken

34° Rosemary Crisp Pan-"Fried" Chicken from LaughingLemonPie.comDid you ever drop a box of 34° Crisps? Mega mega bummer, right? Yes, but! It could also be the start of something very very tasty…34° Crisp Pan-”Fried” Chicken!

If you haven’t (yet) dropped a box of crisps then you are either a) lucky, b) graceful, or c) haven’t been eating enough boxes of crisps!

Coordinated people can enlist the help of any child running around, or use this recipe as an opportunity to make some noise and get some aggression out – put a bunch of crisps in a plastic baggie and pound away! Alternately, you can whiz them briefly in a food processor until they are as coarse or fine as you like your fried chicken exterior to be. The end-goal here is like a wonderfully refined version of cornflake fried chicken.

I enjoy 34° Rosemary Crisps in this recipe, but Cracked Pepper or the new Limited Edition Toasted Onion would also be fantastic.

To make 34° Rosemary Crisp-crusted pan-”fried” chicken – “fry” chicken in non-stick pan, with little to no oil. Use chicken strips, tenders, skinless breasts, or skinless boneless thighs – your call! I’d go with whatever you already have in the fridge/freezer, or what’s on sale this week. Rest your freshly pan-”fried” chicken pieces atop a salad of spinach, Colorado peach slices, spiced walnuts, garden-grown tomatoes, feta, and drizzle the works with honey mustard dressing. You’ll be so glad you did!

34° Rosemary Crisp Pan-”Fried” Chicken


  • 1 chicken breast cut into tender-sized strips/pieces
  • 1/3 cup buttermilk
  • 2 tsp fresh ground black pepper
  • 2 tsp dijon mustard
  • 1/2 cup 34° Rosemary Crisp crumbs
  • 1/2 tsp salt


  1. Bash 34° Crisps in a plastic baggie, or using a food processor until they break down to the size of large crumbs.
  2. Cut chicken into tender-sized pieces (we used just 1 chicken breast - even though it was organic/natural it still amounted to 5 tenders - enough for 2 people).
  3. Place chicken strips in a bowl with 1/3 cup buttermilk, a good grinding of fresh black pepper, and a squirt of dijon mustard.
  4. Soak for 30 minutes (or up to 2 hours).
  5. Remove chicken strips from buttermilk and dredge them in the 34° Rosemary Crisp crumbs to which 1/2 tsp salt has been added.
  6. Place in a preheated non-stick pan (with a bit of oil if you choose).
  7. Pan-"fry" the pieces over med/med-high for about 5 minutes, until brown on bottom.
  8. Turn/flip and cook another 5 minutes over medium until cooked through and golden brown on all sides.
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Looking for more fried chicken inspiration? If this whets your appetite and you want to go for the real thing, I HIGHLY recommend Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides. A great look at one of my favorite topics – available via Powell’s or of course at your local public library.

FYI: 34° provided LaughingLemonPie with crackers to sample, but we were not compensated otherwise for this post, and all opinions are (as always) our own.