Growing up, family vacations were a big ordeal. Though we packed the night before, we always ended up leaving later than planned. And most every year, before we got 30 minutes outside of town, one of us three kids had to go to the bathroom or was already hungry.
And when you’re in the car for hours upon hours, what else is there to do but eat. My mom always packed plenty of snacks, and we usually ate a packed lunch at a picnic table at a public rest stop. Each time we made these stops, whether for lunch or a bio break, she made us do sprints down the sidewalk. I’m assuming this was so we’d stretch our legs, but maybe she wanted to tire us out, too. I was happy to take part in these sprint challenges, until I turned 13, and then I seemed way too cool for such a game.
This morning, we’re heading to Hilton Head for a long Labor Day weekend. We’re meeting my parents, grandma and sister there. My brother, such a rebel, is actually staying at my place this weekend so he can attend Dragon*Con. (I won’t pretend to understand this convention.)
If my memory is correct, this is the first vacation James has taken since the gym opened more than two years ago. Sure, we’ve traveled out of town for holidays and weddings, but this time we have no must-dos on the calendar. I think I’m more excited about James’ vacation than he is. Of course, he looks at life a little differently than I do. Midweek, if I say that I’m ready for the weekend, his canned response is, “Baby, my life is a weekend.” Wow, he really knows how to appease me.
A road trip with James requires much preparation. Mom, I understand all the planning that went into a vacation when we were kids. If we’re to make the 5-hour journey to Hilton Head, it’s imperative I have a large stash of snacks. Today, I’m carrying a banana, orange, almonds, pecans, sun butter, strawberries, carrots, zucchini and coconut fried chicken from last night.
Let’s hope this holds us over.
Coconut Fried Chicken
- 3 boneless chicken breasts
- 2 eggs
- 1/2 tsp garlic salt
- 1/2 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 1 cup almond meal
- 1/2 cup unsweetened shredded coconut
- 1/2 cup olive oil
- 2 tbsp coconut oil
1. Beat eggs garlic salt, Italian seasoning and pepper in bowl.
2. Trim chicken breasts and cut into small strips. I cut each breast into 4 strips. Then place strips in egg mixture.
3. In separate bowl, mix almond meal and coconut.
4. Add oils to sauté pan and heat to medium or medium-high heat. Let the oils heat up for 2 to 3 minutes.
5. One at a time, move chicken strips to breading bowl, making sure that strips are completely breaded. Then move each to hot pan.
6. Cook two to three minutes on each side. Cut one of the thickest ones in half to make sure they’re done.
7. Once they’re cooked, place on plate with paper towel to absorb excess oil.
8. Enjoy! This would have been great with some sort of mango salsa. Maybe next time!
And we’re off…can’t wait to post some new recipes using fresh seafood this weekend. Stay tuned…