OMFG The Fried Pickles

I like to eat, a lot. Often and big quanities. Losing weight has been an experience. So has learning to eat a healthy balanced diet. But this gal can not live on healthy alone. The dh knowing this, introduced me to a new delicacy: Fried Pickles

drool....

These things are nasty good. My new favorite resturant is Swampy’s where you can order a basket full of these with ranch dressing on the side for $4. Madness!!!

I also had my first muffaletta there…. I’d better stop. I’m making myself hungry. Oh but I have to talk about the onion rings. They have the thiniest crispy batter on them. So good. So very very good.

I would have to go there for lunch today, but… I have something homemade that’ll knock your socks off too. Last night I made Fresh Fettuccine with Roasted Chicken and Broccoli Rabe. Really you have got to try this recipe. You will not be sorry. It is excellent for busy nights. And mustard greens (which you can buy already washed & cut in a bag) are a great substitute for the broccoli rabe (which I can *never* find).

The link goes to the original recipe, below are the changes I’ve made:

1 bag mustard greens (about a pound)
1 1lb box of fettuccine (use the best quality you can find!)
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups shredded roasted chicken (from 1 roasted chicken, like supermarket rotisserie)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the mustard greens and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the mustard greens to a large bowl of ice water. Once cooled, drain mustard greens and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender. Drain, reserving 1/2 cup of cooking liquid.

Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add mustard greens to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.

Enjoy!

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3 Responses to OMFG The Fried Pickles

  1. JenJen says:

    OMG – It isn’t quite lunch time yet, but now you have my stomach growling – and I’ve never even had Fried Pickles. So why did seeing them there and reading about all that other yumminess make my mouth water?

    Yeah, I like to eat often and in large quantities too.

  2. Melissa says:

    Those look amazing. I like anything deep fried.

    My computers (all 5 of them) hate your blog. Arrrgh. Most days it won’t load and today I can only see your pickle picture, nothing else. Weirdness. Got in today with Firefox.

  3. Sara says:

    I love deep-fried pickles!! We had them on vacation in March for the first time and I thought they’d be weird but they were awesome:) We found ours at a little restaurant in the tourist attraction at the bottom of Stone Mountain in Georgia. It was a neat little place, they gave you deep-fried pickles, onion petals, and sweet potato fries as an appetizer for free. And they throw rolls! Really, a lady comes around and tosses rolls to everyone from across the room. It was great!

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