One word..... FRIED!!!!!

Did you know there is a blog all about Fried Chicken?  How extraordinary and fabulous is that! http://thefriedchickenblog.blogspot.com/
 
The idea of frying chicken always scares me but when you have a professional chef/eater at the helm your worries slip away into a dream like state of euphoria inclusive of all the sounds and smells that come with it.  Hot oil and crackling bubbles of chicken skin fat!  HEAVEN!!!!
 
We felt it was only appropriate that we use the recipe of a true “accidental country girl” like The Pioneer Woman.  Of course there is always room to tweak and add your own twist to it!
  • Go to your pantry

    INGREDIENTS:
    2 cut-up fryer chickens
    1 quart plus 1/4 cup buttermilk, divided
    5 cups all-purpose flour
    3 tablespoons seasoned salt (like Lawry's)
    2 teaspoons black pepper
    2 teaspoons dried thyme
    2 teaspoons paprika
    1 teaspoon cayenne pepper
    1/4 cup milk
    canola or vegetable oil for frying

    Soak your bird in buttermilk over night for extra juiciness.

  • Get it ready to fry

    After mixing the flour with the spice pour in the buttermilk and milk mixture. Use a fork to stir it up a bit until it’s a crumbly mess.
    Now take a piece of buttermilk-soaked chicken and cover it in that flour mixture. Press that flour into that chicken good! The more flour the more crispy!!
    Heat up your oil and in goes the chicken, just a few pieces at a time so that it’s not overcrowded. Now cover the pan up.
    Fry for a few minutes, uncover and remove the fried chicken to a baking rack sitting on top of a baking sheet. Once all your chicken is fried, let it bake in the oven to finish cooking.

  • FRIED perfection

    Make sure and use a cast iron skillet, preferably one that is well-seasoned and passed on through the generations. My mother always had one on hand and to me it just means something special. Thanks Mommy for all the great meals you have made!

You are such a TURKEY!

A Turkey lover that is! Wink

Every working man or woman needs a hearty meal at the end of the day. There are numerous ways to use this little fowl.

Today we are putting together a pasta with Turkey sausage.  Quick, easy and delicious.

 
 

 

  • The meat of it.....

    What you need:
    Turkey Sausage cut and fried up crispy
    Penne pasta, cooked al dente
    Onions or shallots
    Garlic
    Fresh Herbs
    Can of diced Tomatoes
    Canned tomato sauce (good quality)
    Olives
    Mushrooms

  • Our little bird transformed

    We always make sure we have left overs for lunch the next day, so double up on portions.

    This little scrumptious meal is even better the second time around.

It's OVER!!! At least I still have Maine.....

From now until August 1st there will be no crawfishing.  Good thing we had a few left in the freezer!

So what to do……let’s turn it up and make a Lobster Mac and Cheese……………………  OH YES PLEASE!!!!  

At a recent luncheon hosted by the Symonettes in Eleuthera I had the most amazing Mac 'n' Cheese.  Michelle graciously shared her recipe and the rest is culinary history!

Usually I am a purest when it comes to my spiny friend but there is something so awesome about putting these two together.  They are a match made in heaven.

 It's ON!!

What you will need……

Ingredients

2 tablespoons vegetable oil
Kosher salt
1 pound cavatappi or elbow macaroni
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere cheese (12 ounces)
2 cups grated extra-sharp Cheddar (8 ounces)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds cooked lobster meat, 1/2-inch-diced
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Tip from Michelle.....for additional zing use any extra sharp cheese and grated cheese on top instead of breadcrumbs. Try some cabots habanero and add to the other cheeses for a little kick. Usually double the recipe xx  "Thanks KIWI!!!!"

Directions…..

Preheat the oven to 375 degrees F.

Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well.

Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes.

Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.

NOM NOM

Hopping down the bunny trail.....

Hamming it up!  Celebrating Easter early in our hood.

Since we are travelling for the Easter weekend we decided to prepare a traditional Easter Sunday lunch a week early!

Suggestion............buy a ham as big as you like, left overs are a must and essential for your week ahead of happiness.  Also, go with the corney pineapple and cherry toppings, it just makes it feel special and all dressed up like an Easter bonnet!  

Serve traditional green beans spruced up with toasted walnuts and silky rice and broccoli. Garnish your platter with southern deviled eggs and enjoy!  

I am thinking ham sandwiches, ham fettuccine carbonara,  ham and cheese quiche, ham and pea soup for the week ahead.  

 

  • Before the bake!

    Score your ham, pour pineapple juice, salt and pepper and brown sugar over the entire ham and bake at 350 degrees for two hours.

  • What to do with left over dyed Easter eggs. Make them deviled!

    Nothing fancy for these little beauties! Just add mayo, mustard, green onions, salt and pepper and sprinkle with paprika.

  • Easter lunch is served.....

    The holiday of Easter is associated with various food traditions that vary regionally.

    For us it was always ham and eggs!

    Another favorite is lamb, fish and hot cross buns.

WHAT THE WOK!?

Spice up your Wednesday with chicken in a spicy garlic oyster sauce.

Grab your wok, cook it up and fill your bowl with Asian flavors.

Serve with a shrimp fried rice or any variation you desire!

  • Shrimp Fried Rice

    Long grain rice
    Frozen peas
    2 large eggs, lightly beaten and cooked
    Green onions
    Fresh ginger
    Medium shrimp
    Rice wine vinegar
    Soy sauce
    Crushed red pepper

  • Chicken With Spicy Garlic Oyster Sauce

    Cook chicken on both sides in your wok.

    In a sauce pan cook butter, garlic, oyster sauce, sliced thai chilies and cilantro.

    Make enough to spoon over your chicken!

The Bonds That Tie Us.....

Faith, Family and Food...... 

Today will make eight years of marriage for Allan and I and what a ride!  I feel truly blessed and thankful for each and every day.  

The times we have shared around a table surrounded by all we hold dear are what creates our fondest memories.  

Our faith and family are what matter most to us and I pray for many more years of love and laughter.

Happy Anniversary husband, I am looking forward to our home cooked anniversary dinner!

Stay tuned there is allot more to come.................

  • Faith

    Faith is confidence or trust in a person or thing; or the observance of an obligation from loyalty; or fidelity to a person, promise, engagement; or a belief not based on proof; or it may refer to a particular system of religious belief, such as in which faith is confidence based on some degree of warrant.

  • Family

    Family is defined as a specific group of people that may be made up of partners, children, parents, aunts, uncles, cousins and grandparents and even friends!

    We have a very large family that is filled with LOVE!

  • Food

    Food is an essential part of everyone’s lives. It gives us the energy and nutrients to
    grow and develop, be healthy and active, to move, work, play, think and learn.

    Food also brings us all together in celebrating and bonding.