Saturday, June 30, 2012

If You Want Something Done Right...

Just do it yourself. 

I had the most difficult time finding a maternity swimsuit that was anywhere near decently modest.  So, I found a style at that looked like it might work.  When it was delivered, though, the top was still too low.  Unfortunately, I don't know of anyone who makes camis for swimsuits.

I googled "swimsuit modesty panel" and only found one tutorial using swimsuit fabric.  It's $16/yd at Joann's.  I figured I could make something work with an existing swimsuit.  Took a trip to our local Wal-Mart store and picked up the cheapest black tankini top I could find, a ball-point needle for my sewing machine, and just went for it.

I ended up not needing the bias tape, since the hem of the tankini served the same purpose (to give support to the panel).

After cutting the top portion off the tankini, I pinned around the non-serged edges so the lining wouldn't separate from the fabric.

I pinned the tankini piece to the swimsuit top and trimmed away a good bit of the excess fabric.

Trimmed after sewing.


Friday, June 15, 2012

Attempt to Copycat Chick-fil-a Nuggets

One thing I miss A LOT is Chick-fil-a.  Nuggets, sandwiches, lemonade, waffle fries, Chick-fil-a sauce.  I found several copycat recipes online and decided to throw them all together.  They're still missing...something...but they turned out pretty good, especially with some Kraft Honey Mustard Barbecue Sauce.  And of course we had to have waffle fries.  :)

Here's what I did, and it was a full dinner for 2 adults.

2 boneless skinless chicken breasts
Buttermilk, enough to cover chicken pieces
1 egg
1/4 cup Dill Pickle Juice
1/4 tsp Paprika
2 Cups Flour
2 Tbs Powdered Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper

Cut up chicken breasts into nugget-sized pieces and set aside.
In a large bowl, mix beaten egg with enough buttermilk to cover the chicken pieces (I honestly don't know how much I used).  Add dill pickle juice and a paprika.  Add chicken to mixture

Cover bowl.  Let sit in refrigerator for at least 1 hr, or up to 24 hours.

Heat 2 inches of oil in a heavy pot over med-high heat, or in a fryer, to 375 degrees F.

In another large bowl or gallon-sized zip top bag, mix  flour, powdered sugar, salt and pepper.  Remove chicken from buttermilk mixture and add to flour mixture.  Shake or stir until pieces are well covered.  

Carefully place chicken in oil.  Fry at least 1 minute on each side, until cooked through.  Some of my pieces weren't completely crispy, so they may need to fry a little longer.  Goal is golden brown color on the outside.

Use tongs to remove to a plate covered with a paper towel to drain.

I also had some pieces "slide" out of their coating when removed from the fryer.  A few recipes said to dredge the pieces in flour, place them back in a bowl with 2 beaten eggs, and then dredge them again.  That may help the coating stick a little better.

**I am in no way affiliated with Chick-fil-a and this is NOT their official recipe.  This is an adapted mixture of several copycat recipes and is an attempt to help with being a little bit homesick.  :)