Buttermilk Fried Chicken

Another Summer Classic.. 

This Classic Fried Chicken recipe is extremely tasty and juicy, and crisp, our choice for crisp and flavorful fried chicken! We enjoy personalizing our classic comfort foods and making them interesting or different.

INGREDIENTS:

1½ kg.of whole chicken pieces

. 750ml.Of vegetable oil for frying. 

You can need more!! 

 TO MAKE THE WET MIXTURE, YOU’LL NEED: 

 500 ml.Of Buttermilk. 

1 small spoon.Of paprika. 

1 small spoon.Of cayenne pepper. 

1 small spoon.Of white pepper. 

1 small spoon.Of onion powder. 

1 small spoon.Of garlic powder. 

1 small spoon.Of sea salt 

 AND FOR THE DRY MIXED, I USED: 

 375 grams.Of all-purpose flour.

 1 Large spoon.Of paprika. 

2 small spoons.Of dried oregano.

 2 small spoons.Of baking powder. 

1.5 small spoons.Of sea salt. 

1 small spoon.Of onion powder. 

1 small spoon.Of garlic powder. 

1 small spoon.Of cayenne pepper 

1/2 Small spoon.Of black pepper

DIRECTIONS:

Step 1: Initially, combine the wet mixture ingredients with the chicken in a bowl, ensuring sure the chicken is fully coated in the marinade. 

 Step 2: Put it in the fridge for at least three hours, but the longer the better, up to 24 hours it’s perfect.

 Step 3: Remove from the refrigerator at least 30 minutes before using to return to room temperature. 

 Step 4: Meanwhile, combine all of the dry ingredients. This is simple to do in a tiny tray, but you might also use a shallow bowl. 

 Step 5: Dip a slice of chicken fully into the mixture. Make sure that the mixture is evenly distributed within the chicken since this can result in the “flaky” bits that provide additional crunch to the chicken. 

 Step 6: Transfer to a tray and continue with the remaining chicken. 

 Step 7: Heat enough oil to reach the depths of your biggest piece of chicken comfortably. 

 Step 8: Drop a small amount of the mixture onto the surface; if it buzzes steadily, you are ready to go. The oil should be between 350 ° F and 356 ° F. When the chicken makes contact with the oil, the temperature can drop slightly; however, aim to maintain a temperature of about 320 ° F. 

 Step 9: In three-part batches or 4 maximum, place chicken in oil in a sweet manner, and fry them thoroughly for 6 to 8 minutes on either side or until golden and deep white in the middle. If you are unsure about deep frying, start with a small slice. 

 Step 10: When done, place each piece on a wire rack with paper towels underneath and sprinkle with salt to remove any remaining moisture. The chicken should be hot and the juices should be boiling. The internal temperature of the chicken should always be 165 degrees F.

ENJOY!

Pork Chops with Scalloped Potatoes

 

The recipe is good, it’s somewhat simple, and on the bland side, so it lends itself a bit of spicing up. Be Creative...I don't need to tell you how you can do that!

INGREDIENTS:

3 tablespoons butter 

3 tablespoons all-purpose flour 

1-1/2 teaspoons salt 

1/4 teaspoon pepper 

1 can (14-1/2 ounces) chicken broth 

6 pork rib or loin chops (3/4 inch thick) 

2 tablespoons canola oil 

Additional salt and pepper, 

optional 6 cups thinly sliced peeled potatoes 

1 medium onion, sliced

 Paprika and minced fresh parsley,( optional)

DIRECTIONS:

In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. 

In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.

 In a greased 13×9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. 

Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. 

Test Kitchen Tips 

A mandoline makes quick work of slicing potatoes and onions. 

Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They’re usually less expensive!

ENJOY!

Pecan Pie

 Who Doesn't love a Pecan Pie.?

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

INGREDIENTS:

1 ¾ cups white sugar 

¼ cup dark corn syrup

 ¼ cup butter 

1 tablespoon cold water 

2 teaspoons cornstarch

3 eggs

 ¼ teaspoon salt 

1 teaspoon vanilla extract 

1 ¼ cups chopped pecans 

1 9 inch (unbaked) pie sheet.

DIRECTIONS :

Step 1 Preheat oven to 350 degrees F (175 degrees C). 

 Step 2 In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat. 

 Step 3 In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell. 

 Step 4 Bake in preheated oven for 45 to 50 minutes, or until filling is set.

(Optional-) Add Whipped Cream or Vanilla Ice Cream on Top.

And There you have it!  Enjoy!

Tater Tot Casserole with Beef ,Corn and Zucchini

 Heyyyyy ,Casseroles can be for summer too! I've packed this one with peak-season vegetables—corn, zucchini and tomatoes—then topped it with crispy tater tots and gooey melted cheese, making it a dinner winner.

INGREDIENTS:

2 tablespoons extra-virgin olive oil 

 1 pound lean ground beef 

 1 small onion, chopped 

2 medium zucchini, shredded 

1 ½ cups chopped tomatoes, divided 

 1 cup corn kernels 

1 tablespoon chili powder 

1 tablespoon Worcestershire sauce

 ¼ teaspoon salt 

1 tablespoon all-purpose flour 

 1 cup shredded sharp Cheddar cheese, divided 

2 cups frozen tater or veggie tots 

Cooking spray

DIRECTIONS:

Step 1 Preheat oven to 450°F. 

 Step 2 Heat oil in a large ovenproof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. Add zucchini, 1 cup tomatoes, corn, chili powder, Worcestershire and salt; cook, stirring, until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened, about 1 minute more. Remove from heat. 

 Step 3 Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese. Coat the tots with cooking spray. Transfer the pan to the oven.

Step 4 Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown, about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.

Don't Sweat the Technique-

Serving Size: About 1 1/4 Cups Per Serving: 382 calories; fat 23g; cholesterol 68mg; sodium 550mg; carbohydrates 22g; dietary fiber 3g; protein 23g; sugars 6g; niacin equivalents 5mg; saturated fat 8g; vitamin a iu 1178IU; potassium 794mg.

ENJOY!

Simple Carbonera

 You know how much I love Pasta...Here is a very simple recipe for Pasta..Simple Carbonera that I hope you will love..

Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams. Check it Out-

INGREDIENTS:

3 Tbsp. kosher salt, plus more 

4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon 

2 oz. Parmesan 

4 large egg yolks 

2 large eggs Freshly ground black pepper

 2 Tbsp. extra-virgin olive oil 

1 lb. spaghetti, bucatini, or rigatoni

DIRECTIONS:

1.Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster). 

2.While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.

3.

Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.

4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.

 5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat. 

 6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup. 

 7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven. 

 8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.

 9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it). 

 10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

ENJOY!

Rum Soaked Fruit Sundaes

 

Heyyy Folks ,Rum-soaked fruit is a staple of so many desserts from Jamaica, my homeland—from pineapple cake to rum cake to spiced bun. Typically the fruits used are dried, and the soaking process long, but ripe, in-season berries only need a few minutes to mingle with booze and sugar before they become something dazzling: a syrupy topping for a not-so-typical summer sundae that allows me to escape to the tropics, even for a few moments. You can also serve this boozy no-cook sauce on top of cornmeal pancakes or French toast, alongside hot buttered biscuits, or over slices of pound cake. Or add a teaspoon to sparkling wine for an easy brunch cocktail. —

INGREDIENTS:

BERRIES 

1 lb. strawberries, hulled, quartered 

12 oz. raspberries

 ⅓ cup raw sugar 

¼ cup spiced rum, 

orange liqueur, or fresh orange juice 

Kosher salt 

COCONUT CRUNCH 

1 cup unsweetened coconut flakes 

½ cup sliced almonds 

1 Tbsp. pure maple syrup 

Kosher salt 

ASSEMBLY 

2 pints dairy vanilla ice cream 

 dairy whipped cream (for serving)

DIRECTIONS:

BERRIES 

Step 1 

Toss strawberries, raspberries, raw sugar, rum, and a pinch of salt in a medium bowl, mashing some of the berries with a spoon. 

Let sit until fruit is partially softened, about 10 minutes.

 COCONUT CRUNCH 

Step 2 

Preheat oven to 325°. 

Toss coconut flakes, almonds, maple syrup, and a pinch of salt on a small rimmed baking sheet to combine. 

Toast, stirring once or twice, until golden brown and crisp, 8–10 minutes. 

Let cool, stirring every minute or so to prevent sticking, 5 minutes. 

 ASSEMBLY 

Step 3 

Scoop ice cream into small bowls. 

Top with berries, followed by whipped cream and coconut crunch. 

 WATCH 

 Perfect Cocktail to Keep You Warm in Those Black Friday Lines.

ENJOY!