Finger lickin' Chicken - Fried Chicken with German Cole Slaw

Fried Chicken

1. Thaw chicken breasts, butterfly and cut into smaller pieces

2.  Flour chicken pieces in ½ cup flour mixed with ½ Tbsp seasoned salt

3. Dip pieces in milk then back in the flour

4. Place the pieces in a frying pan with ¼ in oil heated to medium heat

5. Leave pieces undisturbed for several min.

6. Turn pieces when bottom edges turn golden brown

7. Fry on the other side for same amount of time

8. Remove chicken pieces and place on a paper towel to absorb extra oil

Gravy

1. Add 1 tablespoon flour to the oil in the pan and stir to make a rue
2. Add 2 ½ cups milk and whisk
3. When bubbles occur add salt, pepper and chicken bullion crumbles to taste
4. Allow to boil until desired thickness is reached

German Cole Slaw

1. Shred ½ head of cabbage
2. Mix together in a lidded container ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 6 Tbsp white vinegar, ¼ cup oil.
3. Pour dressing over slaw and toss
4. Chill slaw for several hours before serving

Plum Good Chicken

 

Ingredients

4-6 Bone in- Skin on Chicken Thighs

1/2 cup plum jam

1/2 cup soy sauce

1 T grated ginger

1 T honey

2 sliced green onions

1 T corn starch

Directions

1. Preheat oven to 350

2. place thighs in a glass baking dish

3. In a mixing bowl mix jam, soy sauce, ginger and honey until relatively incorporated 

4. Pour sauce over thighs and sprinkle with green onions

5. Bake at 350 for 20 mins, then turn heat up to 425 and bake for 15 min

6. pour sauce into a skillet, place chicken back in oven under the high broiler (to crisp up the skin)

7. Add 1 T corn starch to sauce and whisk until smooth, bring to a boil and let thicken.  Remove from heat and pour into a serving dish. 

8. Place thighs on a serving dish and pour a little sauce over each. 

9. Serve with cooked veggies and rice (for best Asian rice add 1-2 T rice wine vinegar after it has cooked)

**The sauce is great on the veggies and rice as well 

 

Roast with the Most - Classic Beef Roast

Classic Roast

Your favorite beef roast cut (or which ever is on sale ;0)

Salt and pepper

Several carrots

Several potatoes

1 onion

2 cups water

2 beef bullion cubes

1 tsp kitchen bouquet

2 Tbsp cornstarch

1. Preheat oven to 275 degrees
2. Peel and cut carrots potatoes and onions
3. Put some oil into Dutch oven or skillet and turn heat to medium high
4. Put salt and pepper on the roast and rub into the meat
5. Sear both sides of the roast for a couple of min.
6. Add your vegetables and bullion cubes
7. Pour in 2 cups water
8. Cover and place in oven for 3 hours
9. Half way through check to make sure you have enough liquid, add more water if needed. 

10. Transfer your drippings to a skillet

11. Remove a small amount of the hot liquid and mix together with a couple of Tbsp of cornstarch.  Add that mixture back into the skillet and stir

12. Add 1 tsp kitchen bouquet, gravy will boil and thicken

13. Serve with bread and butter and enjoy!

**This could easily be cooked in a crockpot.  Just make sure to sear your meat and then cook low and slow all day.

 

Sweet Sweets - World's Best Sugar Cookies

The World’s Best Sugar Cookies

Ingredients

½ cup powdered sugar                        
½ cup white sugar

½ cup butter                                        
½ cup oil

1/2 tsp vanilla                                           
1 egg

¼ tsp almond extract                           
2 ½ cup flour

½ tsp salt                                               
½ tsp baking soda

½ tsp cream of tartar

Directions

1. cream sugars, butter, and oil until light and fluffy
2. add egg, vanilla and almond, beat until combined
3. Sift in dry ingredients
4. Mix until dough forms ball and pulls away from sides of bowl
5. Turn out onto plate, cover and place in refrigerator for 2 hours to chill
6. Roll out dough and cut into desired shapes
7. Bake at 350 degree for 9 min
8. Let cool and frost
9. Store in an air tight container for up to a week, makes about 2 dozen cookies

Basic Buttercream Frosting 

*Cut recipe in half for sugar cookies

*Make full recipe for cupcakes

*Double for a cake (that you frost down the sides and in between layers)

½ stick softened butter

3-4 cups powdered sugar

up to ¼ cup water

1 tsp vanilla extract, clear

food coloring

1. Mix butter, vanilla and powdered sugar in mixer with whisk attachment
2. Add small amounts of water until you reach desired consistency
3. Add color and mix until dispersed

Color Flow Icing Recipe 

*For Flowing Icing that Hardens but still tastes great use this recipe. 

*It's basically the Wilton Recipe with a few improvements 

4 cup powdered sugar

2 Tbsp Wilton Meringue Powder (Pictured above)

*1 tsp clear vanilla extract

*1/2 tsp butter extract 

2 tbsp -1/4 cup water

Mix in stand mixer on low for 5 min until smooth.  Add more or less water to get the consistencies you desire (thicker for outlines, Thiner for easier low)

Divide and color and decorate! Allow to harden for several hours before touching

Store in air tight containers 

*Add more water as you decorate if icing starts to get too thick