Did I scare you all with the recipe name? Will you let me explain myself before you leave me!? Pretty please
Lets get gutsy already!
You know what I realized? Most of my recipes are not gutsy at all! I mean snickerdoodles, fruit leathers, and banana bread are great and all, but I think I have to step up the notch here with the “gutsyness”, don’t you agree? Or at least once in a while?!
Don’t judge or over exaggerate over my new gutsy recipes, promise? Ok! Here is my first really tasty treat for you to try! (My family thinks it tastes like chicken. You have probably over-heard this one, but it is true!) Try to stay calm as I introduce the frog legs to you.
Nutrition power house!
If this picture or the thought of frog legs tasting like chicken doesn’t do the trick then I know what might! Did you now that most people are deficient in vitamin A (read about it here!). That’s because people think they can get it in the form of veggies like carrots and kale..wrong! Your body is only efficient at absorbing vitamin A through animal products. Liver is extremely high in vitamin A, but I know some of you cannot choke down the taste.
It’s not that frog legs are easier to look at than beef liver, but they are tastier! Frog legs are super rich in protein, vitamin C, omega-3’s, potassium and vitamin A (in the form your body can use!) Hooray!
- 4 cloves of garlic
- 2 TBS butter
- Pre-heat oven to 350.
- Rinse frog legs under cold water.
- Salt and pepper legs each side
- Heat 1 T oil and 1 T butter in a cast iron skillet.
- Add frog legs in hot oil and fry for 3 minutes on each side (golden brown)
- (While legs are cooking) make sauce. Add lemon juice, parsley, butter, garlic to small pan and let simmer for 6 minutes to reduce.
- Add sauce on top of frog legs.
- Transfer cast iron skillet in oven for 15 minutes (this ensures the legs are cooked through).
- Remove from oven.
- Serve on top of a bed of spinach and squeeze fresh lemons. Yum!
~Stay Gutsy, Caroline