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KFC's new VEGAN chicken!

Wow I did not think we would be alive long enough to see vegan chicken be popular at KFC?


But here we are!

A KFC branch in Atlanta recently tested out KFC's Beyond Fried Chicken and it was sold out just after lunch! The demand was high with people queuing around the block just to try this meal.

This was just a test, but if KFC sees that the demand continues to be this high and the reviews are good, then who knows? Maybe it will be a full-fledged part of the KFC menu soon.


What do you guys think? Would you make the switch to vegan fried chicken?
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Chicken Alfredo Baked Ziti
Delicious chicken and ziti tossed with a lighter alfredo sauce and baked up to cheesy perfection. INGREDIENTS: CHICKEN BAKED ZITI INGREDIENTS: 12 ounces ziti (or any pasta shape) 2 cups shredded, cooked chicken (about 2 small chicken breasts) 1 batch alfredo sauce (see below) 1 1/2 cups shredded mozzarella cheese (I used 2% low fat) (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley) ALFREDO SAUCE INGREDIENTS: 1 Tbsp. olive oil 4 cloves garlic, minced 3 Tbsp. flour 1 cup chicken broth 1 cup low-fat milk (I used 1%) 3/4 cup freshly-grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. black pepper DIRECTIONS: TO MAKE THE CHICKEN BAKED ZITI: Preheat oven to 375 degrees F.Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired. TO MAKE THE ALFREDO SAUCE: Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.
Lemon Garlic Chicken
INGREDIENTS: 4 chicken thighs, bone-in, with skin 2 tbsp olive oil 2 lemons 1 cup chicken broth 4 cloves of garlic, minced 4 sprigs of rosemary (optional; plus additional for garnish) 1 tsp garlic & herb seasoning salt and pepper to taste 5 young, thin multicolored carrots (optional; can be found at the farmer's market) handful of broccolini (optional; you can replace with other vegetables) DIRECTIONS: 1. Add olive oil to pan and turn stove to medium high. When oil becomes hot, add in chicken, searing both sides until they are brown and the skin is crispy. Turn off stove. Preheat oven to 425F. 2. Squeeze juice from one lemon. In a small bowl, combine lemon juice and 1/2 tsp garlic and herb seasoning. Brush chicken skins and top of chicken thighs generously with lemon juice mixture. In a separate bowl, add leftover lemon juice mixture, chicken broth, garlic, remaining garlic and herb seasoning. Taste to see if you want to add salt and pepper. If so, add at this point. Pour mixture into the pan. It should only cover the bottom of the chicken, leaving the skin exposed so it can remain crispy. 3. Thinly slice your second lemon. Place lemons into your pot, submerging them into the broth. Add rosemary to the broth if using. 4. Transfer pot from stove to oven. Let chicken bake for about 20-25 minutes until done. About 10 minutes before chicken is ready, Add carrots, placing them underneath the chickens. About 5 minutes before chicken is done, add broccolini, placing them near the carrots. 5. Garnish with more lemon slices and rosemary sprigs if desired. Serve while warm.
[미국/데블드 에그Deviled Egg] 삶은 계란의 반란
데블드 에그는 미국 가정식의 클래식으로 통합니다. 북미뿐 아니라 유럽에서도 많이 즐기는 간단한 요리로, 계란을 삶을 줄 아는 사람이라면 누구나 쉽게 도전해볼 만한 핑거푸드입니다. 개성껏 토핑과 속재료를 선택할 수 있고, 그래서 만드는 사람의 취향과 문화에 따라 맛과 모양도 달라집니다. 지난 10년간 전세계를 돌면서 셰프로 활동해온 원파인디너의 미국 호스트 찰스 슬로네이커 씨가 말해주기를, 뉴욕의 한 레스토랑에 갔다가 김치가 들어간 데블드 에그를 본 적도 있다고 하네요. 이번에 선택한 재료는 파프리카 가루입니다. 고추가루를 써도 좋아요. RECIPE by 찰스 슬로네이커 주재료 계란 6개 마요네즈 120ml 파프리카 가루(또는 고추가루) 1작은술 소금, 후추 약간 1. 계란 완숙을 만듭니다. 끓는물에 계란을 10분간 삶고 얼음물에 식혀줍니다. 그리고 껍질을 까고 세로로 2등분해요. 2. 노른자를 분리해 볼에 담고, 마요네즈와 소금 후추로 간을 합니다. 3. 노른자가 덩어리지지 않도록 으깨면서 잘 섞어줍니다. 4. 스패출러를 이용해 재료를 짤주머니(pastry bag)에 담습니다. 5. 속이 빈 흰자에 섞은 재료를 채워주고, 파프리카 가루를 살짝 뿌려 마무리합니다. 완성입니다. 맛있게 드세요. :) = 레시피를 소개하는 찰스 슬로네이커 씨는 미국 캘리포니아 출신으로, 아주 어릴 적부터 셰프는 멋진 직업이라고 생각했다고 합니다. 여러 나라를 여행할 수 있고, 어디서든 일할 수 있으며, 어디에서나 맛있는 음식을 먹고 배울 수 있다고 믿었기 때문입니다. 막연했던 꿈은 현실이자 인생이 되었습니다. 찰스 씨는 지난 10여년 간 유럽과 아시아 등 20개국을 돌아다니며 다양한 음식을 만들어 왔습니다.
[중국/투또우빙土豆饼] 감자를 즐기는 새로운 방법
오늘은 이색적인 감자전에 도전해보기로 합니다. 중국식 감자전이고, 이름은 투또우빙(土豆饼, tŭdòubĭng)입니다. 유래를 찾아보니 예로부터 안휘성(安徽省)과 광동성(广东省) 일대의 한족이 즐겨먹던 간식이라고 하는데요, 차차 여러 지역에 다양한 방식으로 퍼져 중국 전역에서 즐기는 길거리 음식으로 자리를 잡았습니다. 투또우빙은 감자를 한 번 찌고 나서 으깬 뒤 찹쌀과 섞고, 기름을 둘러 한국의 전처럼 부치는 방식으로 만듭니다. 그래서 겉은 바삭하고 속은 부드럽습니다. 찹쌀 덕분에 쫄깃한 식감도 살아 있고요. 비오는 날이면 생각날 것 같아요. RECIPE by 장린샤 재료 감자 3개 실파 1개 찹쌀가루 3큰술 고추가루 식용유 소금 1. 우선 감자를 찝니다. 2. 실파를 잘게 썰어줍니다. 3. 찐 감자를 으깨면서 찹쌀가루와 섞어줍니다. 덩어리지지 않도록 잘 으깨고, 약간 찰기가 돌 때까지 계속 치댑니다. 뜨거우니 조심하세요. 4. 감자 반죽을 호떡 정도의 크기와 모양으로 3장 만들어 줍니다. 5. 팬에 기름을 두르고 3장의 감자 반죽을 구워줍니다. 6. 감자반죽의 양면이 노릇해지기 시작하면 주걱으로 세 덩어리를 섞어 합친 뒤 평평하게 펴서 한 장의 전으로 만들어줍니다. (감자 반죽 구석구석에 기름이 잘 스며들도록 하는 과정입니다.) 한 장으로 만든 전을 뒤집어가며 노릇하게 구워줍니다. 감자반죽이 몹시 부드럽기 때문에 뒤집개를 쓰는 것보다 팬을 흔들어 전을 뒤집는 것이 더 수월합니다. 7. 전이 노릇하게 익으면 실파와 소금을 뿌리고 다시 섞은 뒤 부침개 모양으로 넓게 펴줍니다. 8. 고추가루에 소금을 섞고 완성된 감자전을 찍어먹습니다. = 레시피를 소개하는 장린샤 씨는 원파인디너의 호스트 장린샤 씨는 중국 귀주 출신으로, 아홉 살에 고향을 떠나 상하이에서 긴 시간을 보냈습니다. 외롭고 고단한 객지생활을 위로해준 친구는 음식이었다는데요, 그래서 귀주의 음식과 상하이의 음식에 특히 자신있다고 말합니다. 뿐만 아니라 북경, 사천, 광동 등 중국 각지의 대표 요리도 많이 연구해봤대요. 원하는 지역만 말해준다면 언제든 선보일 수 있을 정도로요.