So, I have been falling a little behind on this blog. I say a week(ish) isn’t all that bad. This week I worked into the weekend BUT still got a day off. AND boy did I take advantage of that day. I got to see the Mokulua Islands, or commonly known as the “Mokes,” from three different ways.
First I enjoyed the full moon from Lanikai beach. The moon was so bright, it lit up the beach!
And because I love Kailua so much, the next morning, I met up with “Billy Goat” John to run the back trail of the Lanikai Pillboxes and boy the sunrise didn’t disappoint (although my legs still need some significant work on trail running).
The water looked so amazing, so I made a split decision to go find a paddle board rental place instead of going home.
For 3 hours (around 4-5 miles) I paddled, took pictures, and relaxed on the water. Unfortunately, the state doesn’t issue permits on Sunday’s for rentals to go onto the Mokes… so it looks like I need to go back again. Darn.
Now I just need to see the Mokes from the air… that would complete it all, right?
Now on to da food… I am a huge fan of The Domesticman because not only is he a fellow service member, the dude makes amazing foods!
This week I did the AMAZING Chicken Nuggets:[http://thedomesticman.com/2014/04/22/building-a-better-chicken-nugget-gluten-free-paleo-recipe/]
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup dill pickle juice
1/4 cup arrowroot starch or tapioca starch
2 tsp paprika
1 tsp black pepper
1 tsp salt
2 eggs, beaten
1/4 cup lard or refined coconut oil, more if needed
1. Combine the chicken pieces and pickle juice in a resealable plastic bag; marinate for at least 1 hour but up to six hours. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Move the chicken around to make sure it drains properly. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Beat the eggs in a wide bowl and set aside.
2. Preheat your oven to 250F. On your stove, warm the lard or coconut oil in a cast iron skillet over medium heat for 3 minutes. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg (eggcess!), then carefully add it to the oil. Repeat until you have filled your skillet; be careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.
3. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. Be sure to watch the heat, as the skillet will get warmer over time; adjust heat as needed. You’re looking for an oil temperature around 350F. Use a splatter screen to prevent splattering.