Fried Chicken

Old Bay Fried Chicken

My husband really LOVES Fried Chicken and Potato salad
He grew up eating them as well as crab cakes and shrimp salad

Both of his parents have passed now
Luckily Dad showed me how to make his wonderful shrimp salad
But we had to put our heads together to come up with recipes for
Fried Chicken and Potato Salad
It is really good fried chicken, but I think what we enjoy most about it...
is that we made it together as a team

I hope you enjoy it as much as we do

2 pounds Chicken Parts of your choice
(We use chicken breasts and thighs)
Peanut oil
~ SEASONED FLOUR ~
1.5 cups All-purpose Flour
2 teaspoons Garlic powder
1 teaspoon Season-All seasoned salt

1 teaspoon Old Bay seasoning
1 teaspoon Poultry seasoning
1 teaspoon Black pepper
1 teaspoon Onion powder
1 teaspoon Ground oregano
~ CRISPY BATTER ~
2/3 cup All-purpose Flour
1/2 teaspoon Paprika
1 Tablespoon Cayenne pepper
1 envelope Cup-O-Soup powdered Tomato soup mix
2 envelopes Good Seasons powdered Italian dressing mix
2 large eggs, beaten
1 quart Buttermilk
1 cup Water
DIRECTIONS:
In a shallow bowl, combine all dry ingredients for the crispy batter
In a large bowl , whisk together eggs, and buttermilk

Gradually add the dry ingredients
Heat oil to 310* in a large deep-fryer to the depth of about 2-inches.

Do not allow oil to drop below 300*

Temperature should never exceed 320*
Rinse off the chicken
DREDGE:
Toss chicken in seasoned flour mixture

then dip into batter

allowing batter to drain off really well

then back into seasoned flour

Place coated chicken into hot oil asap

Lay chicken loosley in deep-fryer pan, don't crowd it

Cook the larger pieces first, such as breats and thighs
Cook for 7.5 minutes than flip

continuing cooking for the remaining 7.5 minutes

Do not stir; let the oil do the work
The oil will start to simmer down, the chicken will float to the top

 Remove from oil

Drain on paper towels for 5 minutes before Serving

 

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I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

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Aim ♥

 

        Have The Best Day Ever!

 

 

Portobello Mushroom Burgers

Grilled Portobello Burgers

I haven't made these in awhile but they're fantastic and I want to share them.

Sorry no step-by-step photos

I wasn't blogging back then

We really enjoyed these burgers
I thought they tasted so much like a beef burger
I hope you enjoy them as much as we do
Ingredients:
2 Portobello mushroom caps
1/2 cup balsamic vinegar
4 tablespoons olive oil
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic pepper
1 teaspoon kosher salt
2 slices provolone cheese
2 Rolls of your choice
Shredded Lettuce
2 Tomato slices
1 Vidalia sweet onion sautéed in EVOO & butter

Directions:
Place the mushroom caps, smooth side up, in a shallow dish.
In a small bowl, whisk together vinegar, oil, basil, oregano, thyme, garlic pepper, and salt.
Pour over the mushrooms.
Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil.
Place mushrooms on the grill, reserving marinade for basting.
Grill for 6 to 7 minutes on each side, or until tender.
Brush with marinade frequently.
Top with cheese during the last 2 minutes of grilling.
Brush inside of rolls with the drippings from the sautéed onions, then place on grill for 3-4 minutes.
Assemble and Serve.

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

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You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

 

 

Tangy Lemon Squares

Tangy Lemon Squares  

A lovely summertime treat 

Source: Cooking.com

Active Time:  10 Minutes

Total Time:  5 Hours 10 Minutes

Yields: 16 servings

These bars are tangy enough for even true lemon lovers and the sour cream topping makes for an elegant presentation.

RECIPE INGREDIENTS

Crust:

1/2 cup butter (1 stick butter)

1 cup flour

1/4 cup powdered sugar

1 tablespoon lemon zest

Pinch of salt 

Filling:

2 eggs

1 cup sugar

1/2 cup fresh lemon juice

1/2 teaspoon lemon extract (optional, for extra tang)

3 tablespoons flour

Pinch of salt 

Topping:

1 cup sour cream

3 tablespoons sugar

1/2 teaspoon vanilla

»DIRECTIONS

Preheat oven to 350 degrees F.
Lightly grease 8-inch square baking dish.

Place crust ingredients into a bowl and cut together using pastry blender or two knives.
Press into baking dish and bake for 25-28 minutes or until light brown.

While crust is baking, whisk together filling ingredients in a bowl.
Once crust has come out of oven, allow to cool about one minute.
Pour filling onto hot crust and bake 20 minutes or until set.

While filling is baking, combine topping ingredients in a bowl.
Once filling is set, remove from oven and dollop topping over hot filling and spread evenly.
Bake for another 8-10 minutes until topping is set.
Remove from oven and allow to cool.

Refrigerate until well chilled or overnight.

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

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You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

 

 

 

Zesty Italian Cold-Cuts

 

 

Zesty Italian Cold-Cuts

A Summertime Family Favorite!

A local mom and pop deli shop that had been around since before I was born

had the best cold-cut subs.

Stuffed thick with meats, cheese, tomato, very finely shredded lettuce...

You're getting the picture, right? ;^)

We always stopped in to grab a few subs before heading out for a day on the boat.

One day we asked them if we could have a container of the delicious sauce on the side.

The young man working that day gave the secret away!...

 

"Kraft Zesty Italian Dressing."

Really?? Just a Kraft product, but... its so delicious!

I've been using it on homemade Italian cold-cuts ever since.

In fact, everyone I have made these for say... 

They're the best Italian cold-cuts they've ever had

I'm always asked to explain in great detail what I put on them.
So here's what they are...

Ingredients:
1 loaf soft Italian bread, Amoroso Sub Rolls or Ciabatta

1/4 cup Zesty Italian dressing
1/8 cup mayonnaise, optional

1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
Kosher salt, to taste

Freshly ground black pepper, to taste

Bag spinach leaves, sliced into thin ribbons or 1/2 head iceberg lettuce, finely shredded

1/4 to 1/2 cup sliced pickled pepperoncini (optional)

1 Beefsteak or 3 Plum tomatoes, thinly sliced

Roasted Red bell pepper

Sliced Kalamata olives

1/2 large Vidalia or Peruvian sweet onion, thinly sliced

1/4 pound thinly-sliced Hard Salami or Genoa salami

1/4 pound thinly-sliced imported ham or peppered ham
1/4 pound thinly-sliced Capicola - spicy ham
1/4 pound thinly-sliced Prosciutto

1/4 pound thinly-sliced Mortadella or Sopressata

1/4 pound thinly-sliced Provolone cheese or Freshly Grated Parmesan

Pictured above Pepperoni, Provolone, Salami, Olive Loaf, Peppered Ham and Capocollo

Note:
Olive loaf is another nice deli meat that goes well on these
Directions:

We used Ciabatta Rolls this time

Step 1:

The first thing is to prepare the bread by cutting the whole loaf in half lengthwise.
Step 2:

Then you want to make a pocket by pulling out some of the crumb from the inside of top and bottom of the bread.

Step 3:

Then add desired amount of zesty Italian dressing
Using the back if a spoon, spread/rub the dressing in to the bread
Spread on a thin layer of mayonnaise

Step 4: 

Season with salt, black pepper, basil and a sprinkle a of dried oregano
You'll want to season both inside cut sides of the bread
Rubbing the flakes into the palm of your hand to release the oils.

Assemble...

Ciabatta Roll

Shredded Lettuce

Spinach Chiffonade

Top Layer:
 Starting with the top of bread, add desired amounts of...
 Spinach or Lettuce
 Onion
 Pepperoncini, if using
 Tomatoes
 Roasted red pepper
 Sliced kalamata olives

I only added what I had on hand as you can see from the photos

 

Bottom of bread
 Add layers on the bottom of the bread by overlapping thin slices of...
Imported or peppered ham 
Genoa salami or Sopressata - spicy
 Capicola - hot
Prosciutto 
Mortadella
 Top with a layer of sharp provolone cheese.

Best results are achieved when cold-cuts are wrapped in wax paper and refrigerated for an hour to let the flavors blend.

Simply Outstanding... Try one!

 

Note:
Sopressata is an Italian dry salami.

Two principal types are made, a cured dry sausage typical of Basilicata, Apulia and Calabria,

and a very different uncured salami, native to Tuscany and Liguria.
 

Tip:
 They are also very good served toasted and hot
 Add everything except the vegetables
 Heat the roll with the dressing, oregano, meats and cheese wrapped in aluminum foil.
 Remove from the oven, then add the vegetables (lettuce, tomato, etc.).

 

Bread Examples

Amoroso's Sub Rolls

Ciabatta Rolls

 

Soft Italian Bread

Vegetable Examples

Kalamata Olives

Pickled Pepperoncini

 

Roasted Peppers

Spinach Leaves

 

 Tomatoes 

Beefsteak

Plum Tomatoes

 

 

Examples of Meats

Capicola - Hot Ham

 Genoa Salami - Soft Cured Sausage

Hard Salami - Firm Wood Smoked Sausage


Imported Ham

Mortadella - Pistachio Sausage

Peppered Ham - is rolled in coarse black pepper for full Classic Italian flavor

 Prosciutto - Dry-Cured Ham

 Sopressata - Hot & Sweet Salami

 

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

   

Sharing

Wisdom of Recipe Sharing...

coming from personal experiences

Always be kind enough to share

There are folks who covet family recipes, those who won't share for anything!

But, it has been my experience that sharing recipes has brought me good karma

 

How you ask?...

Well, its just always a good thing to share

I even share with those who only communicate to ask for a recipe

As well as those who I have given my own personal creations to

Only to have those same people say

they didn't know where the recipe was when I told them I missed place it

And you know what...
I still share with them to this day

 

Why you ask?...

Well, #1 is because...
My Father taught me how important it is to never let anyone change you

I make up dishes by just throwing this and that together

If I hadn't taken the time to share them when someone asked

I wouldn't have them documented (emails/online/text) today

I can't count the times I have missed placed a recipe I made up on a whim.

I come from a long line of amazing cooks
I love sharing our recipes with *everyone* to enjoy and love
because when my family is gone

I want those treasured recipes to be remembered and live on...

 

Shameful

how some people are very ego fed
having something that is *just theirs* or is *better than yours*
is what's most important to them
A lot of people feel their version of something is the best!
Therefore it becomes their "claim to fame", their celebrity, their attention getter
Its as if they fear giving the recipe out, would make people no longer want or need
to come to their home and parties to enjoy that food

 

Unfortunately,

I've had that experience myself, too many times actually
And from family and friends... its terrible
A sibling made a lovely coconut cake over 10 years ago that my husband and I really enjoyed
Still to this day she refuses to share the recipe with him
Not even with ones own bloodline? Come now.
And a parent who made Fried Chicken, Potato Salad and Peanut Butter Fudge
Which my husband so loved and deeply missed
Luckily I was blessed with a very giving father in law 

Who shared his famous and delicious Shrimp Salad recipe with me
He picked up all the ingredients, invited me over and taught me step by step!

How great was that!?!
Let me tell you

it was one of the best and most memorable food experiences I have ever had

Back to the Potato salad...

I preferred the potato salad recipe I grew up eating
As I'm sure most everyone does

But...

My mother was one of those cooks who ran you out of her kitchen

Especially when she was making her spaghetti

she could never give recipes out because she didn't measure anything

sadly one couldn't learn from watching because she didn't allow anyone to cook with her
I had the same not measuring issue when a coworker of my husbands

from the firehouse asked for my meat loaf recipe
So I made sure to measure as I was pouring / scooping / etc.
Worked great!

Now I am able to share my sweet southern meat loaf recipe

Making the Best of it...
Gratefully I did manage to created a potato salad that people request the recipe for 

I used similar ingredients as my mother used
and I added them to suit our taste buds

As well as developing my own secret techniques 

that I will share when I post the recipe

My husband and I actually prefer this recipe to those we grew up eating

 

Recreating History...

Although it was a bit difficult and I used different ingredients

I did duplicated the taste and texture of the peanut butter fudge
Later on I even managed to get the original recipe from my hubby's second cousin 

The recipe originated from my husbands Grandmother

 

Working Together...
My husband and I have came up with a very tasty fried chicken recipe
I plan to share all of these recipes and many more.

 

Sharing...

Please don't leave your children behind wishing they still had that piece of the past you created
Don't let your creations be gone forever
Let your loved ones enjoy your best dishes now and long after your gone
Allow them to lovingly remember You as they eat your amazing food creations!

 

Planning Ahead...

My son is only 10 years old,

I am already working on a cookbook as a wedding gift for his future wife

 

Share the Love...

For me the whole point of cooking is to share the wonderful experience
I love baking and cooking
I love inviting people who make me happy over to enjoy the food with me
Sure, I like to receive the Oooh and Ah's over something new and amazing I've created
But most of all... I like sharing, I deeply enjoy making others happy.

I personally do not understand the mentality of those who do not want to share *their* recipes
whether I create and cook it or not, food brings people much joy
share the happiness and share the knowledge

 

Personal Recipes 

I am putting all my famous/signature/family recipes online
I originally created this site to share my PYREX collection
Now I'm also sharing Recipes I cook in them :^)

And others are more than welcome to share their recipes here as well
Some people think its rude to leave your recipe as a comment on someone else recipe blog
I do not
I appreciate them
You may have an ingredient or technique I haven't added or even though of

 

Everyone Should Share
Even those who are making a living with their recipes
such as a restaurant, I just don't see the logic of not sharing

I actually go out of my way to eat at restaurants who share recipes

Very similar copycat recipes will always exist anyway

 

Nay Sayers...

To those who say there are some family recipes that are so special
that people just don't like to share, or its their "signature dish"
That it is up to the individual, if they want to share a recipe or not
And those saying if it offends you, than *you* are being *too sensitive*

Consider this...
What would be said if your God should ask for that special recipe?

I have to ask... If God/Jesus asked for a recipe,

would he be told he was too sensitive and he needed to go build a bridge to get over it?

Moral of the story...
Be Kind and Share Folks, God is watching.

Anyone looking for recipes (not posted) is more than welcome to ask me, I'm honored to share.

 

 

 

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

Have The Best Day Ever!