I don't fry a lot of things these days. However, there is nothing like really good fried chicken. This takes EXACTLY one hour to fry. It comes out with a great crispy crunchie coating and yet it's very juicy inside.
For the very best chicken use a heavy fry pan. I use a large cast iron pan.
NEED:
Chicken of your choice. You can cut up an entire chicken or just use legs and thighs, whatever works for you.
2 eggs...beaten
1/2 to 3/ 4 cups of flour
Seasonings of your choice. I use: garlic powder
salt and pepper
thyme
parsley flakes
In a shallow bowl, beat the eggs and add the spices you are going to use. I do not measure them, I simply sprinkle a small layer over the eggs. Once all the spices have been added, mix the eggs again.
In another shallow bowl, place the flour and add some of the spices to that too and mix.
Pour about 1/2 a cup of veggie oil in the fry pan and turn on medium heat. Make sure the oil is hot before you add the chicken.
Dip chicken in the egg then roll in the flour. Place in the fry pan, along the side. Fill in along the sides and then fill in the center of the pan. Do the rest of the pieces and lay them in the fry pan. Depending on how many pieces you have, you will have to put them in very close to each other.
DO NOT COVER.
Set your timer for 15 minutes. Do not turn the chicken until the timer goes off. Turn over each piece and reset the timer for 15 minutes. When the timer goes off turn over each piece and reset the timer for 15 mintues. If you feel the outside is getting to dark you can turn the heat down A LITTLE. If you have numbers on your stove dials..you should be cooking at number 6...only turn down to number 5. When the timer goes off, turn one last time and set the timer for another 15 minutes.
This one hour cooking time gives you plenty of time to prepare whatever you choose for side dishes.
ENJOY!
Tuesday, January 24, 2012
Sunday, January 22, 2012
Keep Berries Fom Molding
This was e mailed to me by a friend in Canada. Gave it a try and it really works.
Berries, particularly super-fresh berries, are just wonderful, aren't they?
But they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.
Wash them with vinegar.
A friend of mine shared this tip with me a few weeks ago, and it really, really works. When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.
The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them.
ENJOY!
Berries, particularly super-fresh berries, are just wonderful, aren't they?
But they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.
Wash them with vinegar.
A friend of mine shared this tip with me a few weeks ago, and it really, really works. When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.
The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them.
ENJOY!
Tuesday, January 17, 2012
Mid-West Chowder
This if from my pal, Cindy. A former Elyrian now living in Texas. This is perfect for this chilly weather.
NEED:
2 Cups water + 2 tsp salt (the water makes the broth)
2 Cups diced potatoes
½ Cup bite size carrots
½ Cup diced celery
¼ Cup chopped onion
¼ Cup butter
½ Cup flour
2 Cup milk
10 ounces sharp cheddar cheese, shredded
2 Cup cream style corn
Simmer veggies in salted water for 10 min – they should be done by then. LEAVE THEM IN THE PAN IN THEIR WATER! Cover to keep it all hot.
While the veggies cook, combine butter and flour over medium heat in large pan or soup pot. When combined, gradually add milk, stirring constantly until thickened. Remove from heat, stir in cheese until blended.
Add cream corn, veggies and veggie broth to cream sauce. Heat but do not boil. Salt and pepper to taste.
After you have made this the first time, you can increase veggies you like best, add others, change type of cheese, whatever.
ENJOY!
NEED:
2 Cups water + 2 tsp salt (the water makes the broth)
2 Cups diced potatoes
½ Cup bite size carrots
½ Cup diced celery
¼ Cup chopped onion
¼ Cup butter
½ Cup flour
2 Cup milk
10 ounces sharp cheddar cheese, shredded
2 Cup cream style corn
Simmer veggies in salted water for 10 min – they should be done by then. LEAVE THEM IN THE PAN IN THEIR WATER! Cover to keep it all hot.
While the veggies cook, combine butter and flour over medium heat in large pan or soup pot. When combined, gradually add milk, stirring constantly until thickened. Remove from heat, stir in cheese until blended.
Add cream corn, veggies and veggie broth to cream sauce. Heat but do not boil. Salt and pepper to taste.
After you have made this the first time, you can increase veggies you like best, add others, change type of cheese, whatever.
ENJOY!
Monday, January 9, 2012
Easy Beef Stroganoff
This was given to me by a friend from High School, Becky Finnegan. It easy and YUMMY.
NEED:
1 1/2 pound boneless beef sirloin steak
2 teaspoons canola oil
1 cup chopped onion (1 large
1 teaspoon finely chopped garlic
2 cups Progresso® beef flavored broth (from 32-oz carton)
4 teaspoons Worcestershire sauce
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal® all-purpose flour
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 tablespoon ketchup
1 cup reduced-fat sour cream
6 cups hot cooked medium egg noodles
1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
2 Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3 Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.
ENJOY!
NEED:
1 1/2 pound boneless beef sirloin steak
2 teaspoons canola oil
1 cup chopped onion (1 large
1 teaspoon finely chopped garlic
2 cups Progresso® beef flavored broth (from 32-oz carton)
4 teaspoons Worcestershire sauce
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal® all-purpose flour
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 tablespoon ketchup
1 cup reduced-fat sour cream
6 cups hot cooked medium egg noodles
1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
2 Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3 Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.
ENJOY!
Wednesday, January 4, 2012
Scotch Eggs
This was given to me by my friend, Mary, in Texas. This has become a bit of a regular Sunday breakfast for us.
A hard boiled egg, wrapped with sage sausage, rolled in breadcrumbs (I actually like cornflake crumbs better) then deep fried. Served with some stone ground mustard, honey or the dip of your choice.
NEED:
1 pound tube of sausage will cover about 8 medium sized eggs.
(I get medium eggs to do this with - big ones just get too big.)
Boil the eggs and let them cool but not get cold and dry them if still damp. The sausage will stay better if the eggs are dry. Wrap the egg is a layer of sausage. Press to seal the seams shut. Roll in breadcrumbs or crushed cornflakes. Place in deep fryer, which should be hot before placing the eggs in. DO NOT DROP INTO THE OIL. This could cause you to get burned. Lower into oil with a large spoon or ladle. Deep fry about 2 minutes or until golden brown. Remove to paper towel to drain. Serve while still warm.
ENJOY!
A hard boiled egg, wrapped with sage sausage, rolled in breadcrumbs (I actually like cornflake crumbs better) then deep fried. Served with some stone ground mustard, honey or the dip of your choice.
NEED:
1 pound tube of sausage will cover about 8 medium sized eggs.
(I get medium eggs to do this with - big ones just get too big.)
Boil the eggs and let them cool but not get cold and dry them if still damp. The sausage will stay better if the eggs are dry. Wrap the egg is a layer of sausage. Press to seal the seams shut. Roll in breadcrumbs or crushed cornflakes. Place in deep fryer, which should be hot before placing the eggs in. DO NOT DROP INTO THE OIL. This could cause you to get burned. Lower into oil with a large spoon or ladle. Deep fry about 2 minutes or until golden brown. Remove to paper towel to drain. Serve while still warm.
ENJOY!
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