Recipes from The July 17th Show

We took a break from inside the restaurant and decided to delve into our cookbooks.  We also talked with famous Olympic Athlete Trainer and host of his own radio show, Dr. Josh Axe. He was kind enough to share some great recipes on air with us and also on his website.  For more info on Dr. Axe and more great recipes, go to www.draxe.com.

Pumpkin Blueberry Pancakes (Dr. Josh Axe)

• 1 c. gluten free pancake mix (Bob’s Red Mill)
• 2 eggs
• 1/2 c. coconut milk
• 1/2 c. canned pumpkin
• 1/2 c. fresh or frozen blueberries
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1 tbsp. coconut oil

1. Combine wet ingredients in a bowl (except blueberries).
2. Whisk in dry ingredients carefully to avoid clumping.
3. Stir in blueberries.
4. Heat Coconut oil in pan over medium heat.
5. Pour approximately 1/3 cups of batter per pancake until pan is full.
6. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking.
7. Serve warm with blueberry and maple syrup.

Chocolate Mousse (Dr. Josh Axe)

• 1/2 c. dates, soaked

• 1/2 c. maple syrup
• 1 tsp. vanilla extract (optional)
• 1-1 1/2 c. mashed avocado (abt. 2-3 avocados)
• 3/4 c. organic cocoa or carob powder
• 1/2 c. water

Blend or process dates, maple syrup and vanilla extract until smooth. Add mashed avocado and cocoa powder and process until creamy, stopping to scrape down the sides of the bowl with a spatula if needed. Add the water and process until smooth. Serve at room temperature or chilled. Store in a sealed container in the refrigerator up to 3 days or in the freezer up to 2 weeks.

Fudgesicles: Freeze the Chocolate Mousse in ice cube trays. Thaw for 5 min. before serving.

Chocolate Sauce or Fondue: Increase water to 1 c.   This mousse is rich and smooth. It is delicious alone or served as fondue with fresh strawberries, bananas or tangerines.

 

KFC (Kitchen Fried Chicken better than the other stuff) (Stacy)

Ingredients:

• 2 cups flour
• 2 tablespoons salt
• 2 tablespoons pepper
• 4 tablespoons paprika
• 1 teaspoon garlic salt
• 1 tablespoon dry mustard
• 1 tablespoon French thyme, ground
• 1 tablespoon dried sweet basil, ground
• 1 teaspoon oregano, ground
• 1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
• 2 cups buttermilk
• 2 2 ½- 3 lb. chickens, cut into 8 pieces each

Directions:

Mix dry ingredients in a large paper bag. Set aside.

Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.

When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients in bag. The chicken should be lightly covered, but it's okay if there are a few missed spots.

Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form.

Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving.  Chicken will stay moist for up to an hour.

 

Avocado Fries (Melissa the Intern)

Canola oil for frying

1.4 c. flour

1 T. kosher salt

2 large eggs, beaten

2 c. panko bread crumbs

2 firm-ripe medium avocados, peeled, pitted, sliced into 1/2 in. wedges

Grated parmesan for serving

Preheat oven to 200 degrees.  In a deep saucepan, heat 2 in" oil until about 275 degrees (about medium heat).

Mix flour and salt on plate.

Put eggs and panko on separate plates.

Dredge in flour and shake off excess.  Dip in eggs, then panko to coat.

Fry until a deep golden brown, about 60 to 80 seconds.  Transfer to plate lined with paper towels.  Sprinkle with grated parmesan and more salt.  Repeat with all batches. Keep warm in over until all batches are done.