Best Southern Fried Chicken

 

                   Best Southern Fried Chicken

Ingredients

16 chicken drumsticks (or a combination of drumsticks and thighs)

1 1/2 cups buttermilk

1 1/2 tablespoons Tabasco sauce

2 teaspoons salt

2 tablespoons black pepper (divided)

2 cups all-purpose flour

1 teaspoon cayenne pepper

Vegetable oil (for frying, about 3 cups)

Directions

01 Heat the warming drawer or oven to 200 F.

02 Pat the chicken with paper towels to dry.

03 In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).

04 Remove the chicken from the buttermilk and let any excess buttermilk drip off.

05 Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.

06 In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 F.

07 Remove the chicken to paper towels to drain.

08 Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.

09 Serve and enjoy!

Tip

In deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides, making it necessary to turn the pieces over to fry both sides. Three cups of oil will give you a depth of 1/2-inch in a deep 10-inch skillet and is sufficient to pan-fry.

Wet Burritos

 

                               Wet Burritos

Ingredients:

1 lb ground beef

1/2 cup chopped onion

2 tsp minced garlic

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

4.5 oz diced green chile peppers

16 oz refried beans

8 oz tomato sauce

10 oz enchilada sauce

15 oz no-bean chili (like Hormel)

6 large (about 12-inch) flour burrito tortillas

2 cups shredded lettuce

3 cups shredded Mexican blend cheese

Chopped green onions (for garnish)

Any other desired toppings

Instructions:

Begin by preheating your oven to 400°F.

In a medium skillet, brown the ground beef and onion over medium-high heat. Once the beef is evenly browned and the onions are translucent, drain any excess grease.

Season your beef and onion mixture with garlic, cumin, salt, and pepper. Mix in the green chilies and refried beans, ensuring everything is well combined. Once blended, keep the mixture warm.

In a separate saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk them together until smooth and heat over medium until warmed through. Once done, set it aside.

Lay a tortilla flat on a plate. In the center, place 1/6 of the beef and bean mixture. Sprinkle a bit of cheese and lettuce over the mixture. If you'd prefer, you can omit the lettuce or add other veggies of your choice.

Carefully fold the tortilla's left and right sides over the filling. Hold them in place while folding the top and bottom, making sure it's securely wrapped like an envelope to avoid any filling leakage.

Repeat the wrapping process for the remaining tortillas.

Arrange the wrapped burritos seam-side down in two greased 9x13 oven-safe dishes.

Pour the prepared sauce evenly over the burritos. Sprinkle the remaining cheese on top.

Bake in the oven for 15-20 minutes or until the burritos are hot and the cheese has melted beautifully.

Before serving, garnish with additional lettuce, tomato, sour cream, dried chives, or any other toppings of your liking.

Pro Tips:

For those cooking for smaller groups, this recipe freezes wonderfully. To enjoy later, thaw the burritos thoroughly and bake in a 400°F oven for 15-20 minutes or until they're heated through.

Indulge in the warmth and comfort of these homemade wet burritos, and don't forget to enjoy every flavorful bite!

Cheese and Bacon Bread Rolls - Super Soft

 

          Cheese and Bacon Bread Rolls - Super Soft 

Ingredients:

Dough:

70 gm butter, softened at room temperature

300 ml full cream milk

3 tsp dried yeast

500 gm bakers flour

1 large egg

1/3 cup white sugar (you can reduce the amount of sugar to suit your taste or add up to 1/2 cup in total to make it sweeter)

1 tsp salt

2 tbsp milk powder

2 tbsp oil

Egg Wash:

1 egg, beaten

1 tsp milk

Topping:

200 gm chopped bacon or to your preference

220 gm grated mozzarella cheese or to your preferenc

Instructions:

Cut the butter into cubes and leave it to soften at room temperature. Warm the milk in the microwave for 50 seconds. Mix the milk with a spoon then stir in the dry yeast. Set aside for the yeast to foam.

In an electric mixer with the dough hook attachment, add the flour, sugar, salt and milk powder. Combine well. Add the milk and 1 egg to the mixer on setting 3 until combined.

Slowly add the cubes of butter to the mixer on setting 3. Once the butter is combined, let the dough mix for 5 minutes on setting 3 or 4. Then let the dough rest for 3 minutes and then continue mixing for another 20 minutes. 

After 20 minutes, check the dough's elasticity by pulling on it with your fingers. If the dough stretches roughly 2 cm without tearing then it is ready. If not, then keep mixing until done. Please refer to the picture above for an example.

Once done, line a large mixing bowl with oil. Oil your hands and remove the dough from the mixer. Pat some oil on the outside of the dough to make it easier to handle and then roll it into a ball with your hands. Place the dough into the large mixing bowl and cover it with a tea towel or cling film. Let it proof in a warm place for 1 hour. 

After 1 hour, take out the dough and weigh out 50 gm portions.

Oil your hands and shape the dough into balls. Place them on a baking tray lined with baking paper at roughly 1.5 – 2 cm apart. Please refer to the pictures fo

German Beef Rouladen Recipe

 

            German Beef Rouladen Recipe

INGREDIENTS :

- 4 slices top round beef, thinly sliced (about 1/4 inch thick)

- Salt and freshly ground black pepper, to taste

- 4 teaspoons German mustard (Dijon or a spicy mustard can be used as a substitute)

- 4 slices bacon

- 1 onion, thinly sliced

- 4 small dill pickles, sliced lengthwise

- 1 tablespoon vegetable oil

- 1 cup beef broth

INSTRUCTIONS :

1. Begin by laying out the beef slices on a work surface, tenderizing them with a meat mallet if needed to ensure uniform thickness. Season each with salt and pepper.

2. Spread a teaspoon of mustard on each slice, then top each with a slice of bacon, followed by an even distribution of onion slices and a pickle.

3. Carefully roll up the slices, tucking in the sides to enclose the fillings, and secure them with toothpicks or kitchen twine.

4. Heat the vegetable oil over medium-high heat in a heavy-bottomed skillet or Dutch oven. Brown the rouladen on all sides, then remove them from the pan.

5. Deglaze the pan with a splash of beef broth, scraping up any browned bits that have adhered to the bottom of the pan for extra flavor.

6. Return the rouladen to the pan and add the remaining beef broth. Bring to a simmer, then cover and cook on low heat for about 1 to 1.5 hours, until the beef is tender.

7. Remove the beef rouladen from the pan, and if desired, thicken the pan juices with a little flour or cornstarch slurry to create a rich gravy.

8. Remove toothpicks or twine before serving the rouladen with the gravy, and enjoy with your chosen sides.

Enjoy your

Crescent and Chicken Roll-ups

 

Crescent and Chicken Roll-ups

Ingredients

2 cups cooked and shredded chicken

1 can condensed cream of chicken soup

½ cup chicken broth

1 roll crescent rolls

1 ½ cups Cheddar Cheese, shredded

How To Make Crescent and Chicken Roll-ups

Preheat the oven to 400*

Line a baking tray with parchment paper or aluminum foil

In a large bowl, using two forks, shred the chicken breasts

In another bowl, combine the condensed cream of chicken soup mix with ½ cup chicken broth and stir well

Add the shredded chicken to the soup mixture

Add in one half of the shredded cheese

Open the crescent roll can, lay out the crescent rolls with the wide end near you

Place a spoonful of chicken mixture on the edge of the roll and begin rolling to the point.

Gently pinch the dough so that it stays together at the point.

Place the crescent rolls on the baking tray and put into the oven

Bake for 25 minutes, and slide tray out

Sprinkle the tops with the remaining cheese and slide tray back in.

Allow to cook until the cheese is melted

Pepperoni Pizza Casserole - Simple and So delicious

 

Pepperoni Pizza Casserole - Simple and So delicious

Ingredients

2 cups uncooked egg noodles

1/2 pound lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 cup sliced pepperoni sausage

16 ounces pizza sauce

4 tablespoons milk

1 cup shredded mozzarella cheese

Directions

Cook noodles according to package directions.

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

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

HomeWhite Chocolate Caramel Fudge

 

    HomeWhite Chocolate Caramel Fudge 

– Creamy White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.

Ingredients:

– 3 cups white chocolate chips

– 14 ounces sweetened condensed milk

– 4 tablespoons butter

– 1/2 teaspoon vanilla extract

– 1 cup chopped pecans

– 1/2 cup room temperature caramel sauce

Instructions:

– Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.

– Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

– Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula.

– Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

 Enjoy!