Fabulous Food Friday #26

It's all the about the P's today.

Forever and a day ago I posted about this, but I didn't post the actual recipe. A few weeks ago I was making homemade chicken strips. As I was heating the oil, I thought to just make a quick batch of pickles before I contaminate the batter with the chicken. They hit the spot.

Fried Pickles
1 1/2 cups flour
3/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp parsley flakes
1/2 tsp chili powder
2 eggs
dill pickle chips (about 3/4 small jar)
vegetable oil
Thousand Island or Ranch dressing
Pour enough oil into a large pan until it is about1 1/2 inches deep. Turn on medium high heat. Whisk together flour, garlic powder, pepper, parsley flakes and chili powder together in a medium bowl. In a separate bowl, beat eggs together. Place pickles onto two paper towels and pat dry. Working in small batches, place some pickles into the flour mixture. Shake off any excess and one at time dip into the egg mixture and then back into the flour mixture. Shake off any excess again and carefully place in frying pan. Cook each side for about 2-3 minutes each. You don't want it to burn so check your heat. Cook until lightly golden brown. Drain onto a paper towel and dip into favorite dressing. I am not a fan of Thousand Island dressing, but it works so well with these. Watch out! They are addicting!



Ian and I have both been craving pineapple upside down cake. It's not my go to dessert...I am more of a chocolate girl, but it was nice for a change. I really wanted to find a Paula Deen version, but can you believe she doesn't have one? Or else I just couldn't find it. On a whim I decided to consult my Better Homes and Gardens (red and white gingham) Cook Book. I asked for it for Christmas in 1996 and have only used it once since then. Of course is was there! I altered it a bit so I am giving you the altered version.

Pineapple Upside-Down Cake
4 TBSP butter, melted
3/4 cup brown sugar
1 8oz can pineapple slices
3 TBSP pineapple juice
1 1/3 cup flour
2/3 cup sugar
2 tsp baking powder
2/3 cup milk
1/2 cup pineapple juice
1/4 cup butter softened
1 egg
1 tsp vanilla
Mix together melted butter, brown sugar and pineapple juice. Pour into an 8 inch round pan. Cut some of the pineapple rings in half and place in the bottom. In a bowl, whisk together flour, sugar and baking powder. Add in milk, egg, vanilla, pineapple juice and butter. Beat for 1 minute. Carefully pou over pineapples. Bake at 350 for 30-35 minutes or until center comes out clean when toothpick is inserted. Cool for 5 minutes and turn over onto plate.

**I would love it if any of you would share your version of this cake. This one is not very sweet (which most people like) and I wanted mine a bit more ooey-gooey. Still good, though!