One of my favorite things about cooking from scratch is feeling a huge sense of satisfaction and accomplishment when not only is my food edible, but it is delish! I’ve been doing a lot of from scratch recipes from my multitude of recipe books my husband got me for me taking on the chef duties. I did pork without cutting it into tiny pieces which is how I normally cook meat. I just did a buttermilk flour dredged chicken tenderloins fried up in oil with a lemon curd sauce which was divine!
I love when I have weird stuff being checked out at the grocery store and someone asks me, “Why would you need this?? What could you possibly be you making with this?! And then I just smile and explain the recipe and they end up smiling back and saying how it sounds good.
When I pull it off it is icing on the cake! But, my kitchen becomes like a war zone that you get kind of scared stepping back into when you are done cooking. The flour and lemon zest was everywhere, and flour was plastered to the plate I used to dredge the chicken in. The buttermilk and lemon zest was luckily self contained within the bowl, yet making the lemon zest wasn’t so clean and tidy!
The lemon zest flew all over the place and I ended up inadvertently using the grinder on the top of my thumb. It isn’t a from scratch recipe if I don’t end up slicing myself in the process.
I’ve never made chicken without cutting it up into tiny pieces and I have to fight he urge to this time. Luckily dicing up my floured buttermilk bathed chicken wasn’t necessary because the chicken tenderloins turned out moist and not dry at all. My husband gave me two thumbs up and we luckily have an agreement at if I cook the food he will clean it up. Which, with the lemon zest, breading, oil, and the whole kitchen like a war zone I thought this was more than a fair enough agreement.