I hope you had a fabulous Easter and Passover!! Wow… what a crazy weekend I had. I know I didn’t really update you in yesterday’s post, but today I am because I want you to know all about how my Easter festivities went since, after all, it was my first EVER holiday hosting my and Adam’s family! EEK! But don’t worry… it went well…
There was a LOT of baking and cooking to be done and a lot of preparation involved, but you know I loved every minute of it! I love having people over and especially to do it for a holiday, I was ecstatic. Plus, I can’t tell you yet, but if all goes well Adam and I will be on the West coast – Pacific Northwest to be exact – this time next year, so who knows… maybe we’ll be doing Easter ourselves out there.. 
I started preparations Saturday all day to make the desserts and then do some prepping such as cutting and dicing so I didn’t have to worry about it at all the next day, so glad I did that because I was completely stress free on Sunday and could chill out, have some wine, and enjoy the food and company.
Anyway… I ate wayyyy too much food, we had ham and easter bunny shaped French macarons (as you can see below), chocolate peanut butter mousse cake, asparagus with Hollandaise sauce, green bean casserole, stuffing made with cornbread and regular bread (though next time I’m make it I’m ONLY making it with cornbread because that was the best part), sweet potatoes with bacon sesame brittle, and sooo much more!
Here’s a quick shot of adorable macarons right after the tops came out of the oven.. I’ll post more pics and the recipe next week because you can make these any day they’re so cute!
And by the way it was all gluten and soy free.Not all of it was dairy free though, you guys know I loveeee my dairy.
I’m not a huge meat eater, but you know that from reading my posts. I may not have had fried chicken at Easter this past weekend, but I still want to tell you all about it because this post, just thinking about it, makes my mouth water.
The thing I love about Better Batter’s Gluten Free Seasoned Flour is that it’s not only simple, but the flavors and the spices they use are out of this world. I don’t know what’s in it, but it’s SO good.
*Image courtesy of BetterBatter.org*
Here’s how I made my chicken because I actually didn’t fry it (I try to stay away from fried food as MUCH as possible):
- First, I removed the skin from all my drumsticks (I only use the large drumsticks)
- Next, I dried off my drumsticks and then got out 2 medium bowls. In one bowl I had rice milk, in the bowl I had the Better Batter Seasoned Flour
- Then, I doused all my drumsticks in the batter and let them sit for about 10-15min.
- Once my drumsticks were done sitting and soaking in all that batter goodness, I dipped them in the rice milk and then back into the seasoning and set in a greased glass pan ready for baking
- After all my drumsticks were in the pan, I melted a half a stick of butter (or more, I can’t remember – and you can use dairy free butter) and poured that into the dish, turning my drumsticks so they were all covered in butter
- I placed the pan in the over under the broiler for about 10min. I took the drumsticks out, turned them, and then placed them back under the broiler for another 10-13min until they were done. You will know they’re done when you stick a fork or a knife in one of them and the juices inside run out clear
And then the chicken I made came out fall off the bone delicious. When I served this to my brother (my ultimate meat taste tester) he said it was some of the best fried chicken he had ever had – and it was gluten free!!! HA!
Like I spoke about in last week’s post, yep, my mom was upset, but oh well! Looks like you can check one off on the list — making fried chicken better than my mom.
To find out more about Better Batter and the other products they offer including pancake batter, which I spoke about in a past post, visit:
Enjoy!
