Chicken Fried Chicken

4 skinned and boned chicken breasts or use boneless, skinless chicken tenders
1 tsp salt
2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. ( If using the chicken tenders you can skip the flattening step!! much easier!) Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.

 

Cream Gravy

 

1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks too oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens too much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.

One of the easiest, fastest and tastiest meals you'll ever prepare is shrimp scampi. My whole family loves it! It's wonderful served with a salad and hot bread or biscuits. Sometimes just the bread with it. :) I usually have a 1lb. bag of frozen shrimp in the freezer for this.

Easy Shrimp Scampi:

Prep: 10 minutes      Cook: 5-7 minutes

If using frozen shrimp, place in a bowl of water still in bag or I just open the bag and run warm water over it and let it sit for a few minutes, then drain.

1- 1lb. bag frozen or fresh shrimp (peeled,deveined) or you have more work.
4 Tbsps. butter
2 Tbsps. olive or vegetable oil
1/2 medium onion, diced or you can use 1/4 cup green onions
4 cloves garlic minced. I buy it minced in a jar so thats 2 tsps. minced garlic
1/2 cup white wine or lemon juice
2 whole lemons or 2 Tbsps. lemon juice
4 dashes tabasco hot sauce or to taste
salt and pepper to taste
8 oz. angel hair pasta or more if needed
chopped fresh basil to taste (opt.) I will sprinkle some dried basil for flavor
chopped fresh parsley to taste (opt.)
1/2 cup grated parmesan cheese

1. Boil water for pasta and have ready.

2. Melt butter and oil over medium skillet and add in onion and garlic and cook for about 2-3 minutes till onions are translucent.  Add shrimp and cook for a couple minutes. Stir in wine, lemon juice, tabasco and salt and pepper, stir and reduce heat to low.

3. Throw angel hair pasta into boiling water and cook till al dente. Drain, reserving a cup or two of the water.

4. Remove skillet from heat and stir in drained pasta. Add some reserved liquid to thin sauce only if needed. Taste for seasonings, adding salt and pepper if necessary.

5. Top with grated parmesan and parsley (if using) and serve immediately.

Macaroni and Cheese:

Prep Time: 20 mins.        Bake Time: 30 mins.        Oven: 350 degrees

Ingredients:

1 bag small elbow macaroni
(cook as directed, drain)
2 cans evaporated milk
1 lb. velveeta
1/2 cup butter
salt and pepper to taste
2 cups grated cheese
1 pkg. (ten slices) medium cheddar cheese

Drain noodles, add butter to noodles, let melt and stir in.
In microwave safe bowl, mix evaporated milk with the cut up velveeta, melt in microwave, stirring every 2-3 minutes. Pour over the noodles: mix well and salt and pepper to taste
Pour half of noodle mixture in 9x13 pan, layer sliced cheese over the noodles then pour the rest of the noodles on top.  Sprinkle grated cheese on top.
Bake at 350 degrees for about 30 minutes till top in browned and cheese is melted.

Sweet Potato Casserole:

Prep Time: 30 mins.     Bake Time: 45-60 mins.       Oven: 350 degrees

3-4 medium sized sweet potatos
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/3 cup evaporated milk
1/2 cup melted butter
cinnamon to taste (opt.)

Topping:

1 cup packed brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup pecans



Boil sweet potatos in skin till tender. Peel skin off and mash. I use my hand mixer and just mix everything in the 6 quart I boiled the sweet potatos in. Sweet potatos, sugar, eggs, vanilla, evap. milk, and butter. Pour into greased 9x13 pan. Mix topping,  (topping will be crumbly) Sprinkle on top. Cover with foil and bake at 350 degrees, for 45-60 minutes.

Thanksgiving Side Dishes:

Well....it's been a long time since I put up some recipes... but here goes a few of my Thanksgiving side dishes.

Cornbread Dressing:

Make the cornbread first.

Prep time: 5 minutes           Bake Time: 25 mins.        Oven: 425 degrees

Ingredients:

1  cup cornmeal                              1 egg
1 cup flour                                      1 cup buttermilk
1/2 tsp. salt                                     1/2 cup water
4 tsps. level baking powder           1/4 cup oil
1/3 cup sugar                                  2 Tbsps. butter

Melt butter in 9 inch round cake pan on stove. Mix all ingredients together and pour into cake pan. Bake at 425 degrees for 25 minutes.

GanGans Dressing:

Prep Time: 10 mins.         Bake Time: 40 mins.         Oven: 425 degrees

Ingredients:

Cornbread
Chicken Broth( 1 can plus 2 more cups of well seasoned chicken bouillon)
pepper
salt
3 stalks celery, chopped
1 onion, chopped plus about 1/4 cup green onions
poultry seasoning
sage

Crumble up cornbread by hand, wet with heated broth. Mix altogether. Season with pepper, salt, poultry seasoning and sage to taste. Bake in a 9x13 pan at 425 degrees for 40 minutes. I use a big cookie sheet with sides so its not as thick. You might need to bake a few minutes longer in the 9x13 pan if its still wet after 40 minutes.

 Chocolate Chip Cookies:

Prep: 10 minutes       Oven: 375 degrees      Yield: about 5 dozen

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (opt.)

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in a small bowl. Beat both sugars with vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

Notes: You can use an ice cream scoop and put on ungreased cookie sheets about 2 inches apart, but you will have to bake a little longer. Cookies should be lightly browned and done around the edges. One other variation is to grease a 15x10 inch jelly roll pan. Spread dough in prepared pan and bake for 20-25 minutes or until golden brown. Cool in pan on wire rack.

Its about that time again. I had a beautiful 11 1/2 lb. turkey that i decided to do with mashed potatoes, gravy and corn.  I usually baste my turkey several times and will add directions at end of recipe.

Roasted Turkey:

Prep: 5-10 minutes      Oven: 325 degrees     Bake time: 15-20 minutes a pound


10-12 pound turkey, thawed and( giblets etc) removed.
1 apple
1 onion
1 tsp. minced garlic
Lawrys seasoning salt
pepper
garlic powder
2 sticks butter (1 cup)

1. Rinse turkey and sprinkle inside of cavity with all seasoning liberally. Place in roasting pan on a rack with the legs up. Chop apple into 6-8 pieces, removing the seeds and stem. Place inside turkey cavity. Then do the same with the onion and garlic. Melt 1 stick of butter and pour over turkey. Season well with the Lawrys, pepper and garlic powder.

2. Place in preheated oven and set timer for 1 hour. When timer goes off, take out turkey, pour the 2nd stick of melted butter over the turkey and put back in oven for 30 minutes.  Remove turkey, baste with juices and cover completely with foil. Set timer for another hour and let bake. Baste a couple more times at about 30 minute intervals, recovering with the foil everytime.  Depending on what size your turkey is will depend on the length of time you bake it.

3. Turkey is done when the joints move easily, the skin is browned nicely and has pulled back slightly from the bones. Remove from oven and let sit 15-20 minutes covered with the foil before carving.

4. Whisk about 4 Tbsps of flour into 1/2 cup cold water, set aside. Bring drippings to a boil and whisk in the flour/water mixture. Whisk about 3-4 minutes and serve.


Notes: Rinsing the cavity of the turkey with warm or hot water helps with the cooking time as it warms up the inside, especially if you're stuffing it.  You can baste less if your worried about the cooking time. I usually turn up my oven to 350 for the last 20-30 minutes to be sure on the time as I baste a lot.

Mashed Potatoes:

5-6 medium potatoes
1 stick butter
4 oz. cream cheese
salt
pepper

1. Peel and chop potatoes, place in 3qt. or bigger pot and cover with water. Bring to a boil and cook till they are tender, about 20-25 minutes. Drain water and add stick of butter and cream cheese, let stand about 3-4 minuteswith lid on, till butter is partially melted and cream cheese has softened. Using a handmixer, beat in butter and cream cheese till potatoes are whipped. Season to taste with salt and pepper. If potatoes are too thick, add a tbsp or 2 of milk or sour cream.

The best biscuits ever!!!! I've used biscuit mixes and other recipes before, but this particular one, beats them all! I've served them with all kinds of meals and usually don't have leftovers!

Awesome Biscuits Supreme:

Prep: 20 minutes   Bake: 10 minutes  Oven: 450 degrees farenheit   Makes: 10 biscuits

3 cups all-purpose flour
4 tsps. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening (see notes)
1 1/4 cups buttermilk or 1 cup milk (see notes)

1. In a large bowl stir together the flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough, about 4-6 strokes or until dough holds together. Pat dough out till its about 3/4 of an inch thick. Cut the dough with a 2 1/2 inch biscuit cutter.

3. Place biscuits 1 inch apart on an ungreased cookie sheeet. Bake at 450 degrees for 10-12 minutes or until golden. Remove biscuits from cookie sheet and serve immediately.


Notes: I always use all butter and buttermilk. The flavor is unmatched. Don't overmix as that can make your biscuits tough. I usually double the batch, the leftovers are so good for breakfast with chocolate or  egg, cheese and sausage (jimmy dean). Of course honey, butter and jam as staples.

Chocolate Syrup:

1 1/2 cups sugar
3 Tbsps. cocoa
1 1/2 cups water

In a small saucepan, mix the sugar and cocoa with a whisk. Add water and bring to a boil. Lower heat to medium, stirring constantly. Cook about 5 minutes.

Serve over hot buttered biscuits for a tasty treat!