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

Criss Cross Applesauce: Homemade Applesauce 4 ways

Apple Pie Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.  

2. Add 2 cups of Apple Cider, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Wassail Applesauce 

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Orange Juice, 1 can crushed pineapple, pinch of ground cloves, 1 cinnamon stick (or 1 tsp ground cinnamon)
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked. (Make sure to remove the cinnamon stick)
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Very Berry Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Berry Flavored Juice, 1 pint blueberries, and 1 lb strawberries
3. Boil until soft (about 20-30 min) Stirring to make sure all the fruit gets cooked.
4. Puree fruit in a food processor and put back in the pot.
5. Add 1 tsp butter and a pinch of salt, stir.
6. Add 1 jar of seedless raspberry jam and 1 jar of seedless blackberry jam instead of sugar
7. Blend in blender for smoother texture
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Grapple (Grape Apple) Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of grape juice and three different types of grapes (about a cup each)
3. Boil until soft (about 20-30 min) Stirring to make sure all the fruit get cooked.
4. Puree fruit in a food processor and put back in the pot.
5. Add 1 tsp butter and a pinch of salt, stir .
6. Add 1 jar of grape jelly instead of sugar
7. Blend in blender for smoother texture
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

 **Canning video found here http://countrykitchenapproved.blogspot.com/p/i-think-i-can-canning.html 

Chicken Fried Steak

 A delicious variation on the classic fried chicken.  

Directions and Ingredients 

1. In a skillet heat 1in oil over medium heat

2. Mix flour and salt in a shallow bowl (such as a pie plate) 

3. Salt and Pepper each side of 1-2 lbs of tenderized steak (cube steak) 

4. Dredge each piece in flour until completely covered in flour. 

5. Place each piece in the hot oil and cook 2-3 min on each side (until golden brown) 

    **Steak can be served a little pink in the middle, but if you prefer you can fry until well done. 

6. Lay on a paper towel to absorb any excess oil and place on serving platter. 

Gravy - 

The gravy for chicken fried steak is a white gravy and made the same way as for fried chicken. 

1. Discard most of the oil (except 2 tbsp) 

2. Add 2 Tbsp flour to the oil and stir and cook 30 sec to form a roux

3. Add 2 cups milk and stir until thickened. I also add some beef bouillon and salt for added flavor. 

Serve over steak and enjoy 

Japanese Steak House Dinner

I have always loved going to Japanese Hibachi restaurants.  This is my homemade version 

Great Asian food is all about the sauces.  These are the two I use for my Hibachi style meal. 

1. Cook 1 1/2 cups white rice in rice cooker or on stove and set aside

2. Cut various vegetables.  I use: zucchini, carrots, onions, broccoli, and mushrooms (also minced ginger)

3. heat 2 tbsp oil in a non-stick skillet on high heat. Add vegetables and saute until tender (adding more oil if needed) 

4. When the veggies are tender add 2 tbsp of the Korean BBQ sauce (or other sweet asian sauce) and toss to coat. (Add sesame seeds if desired) 

5. Place veggies into a serving bowl. 

6. In a separate skillet heat 2 Tbsp butter over medium high heat. Sear steaks (any cut will do) for 2 min on each side. Remove to a cutting board and cut into cubes. 

 **Use the same method with chicken

7. Place cubes back into pan and saute until desired cooking stage.  Add 2 Tbsp Korean BBQ sauce and toss to coat.  Add sesame seeds if desired)

8.  Meanwhile in the non-stick skillet melt 2 Tbsp butter over medium heat 2 eggs and scramble

10. Add cooked rice and 1/4 cup peas and toss to fry.  Then add 2 Tbsp soy sauce and stir to mix

11. Plate up and enjoy.  

I like to serve this meal with my Ginger dressing.  Its great on a pre-meal salad and also as a sauce for the hibachi meal.  I like to use a combination of the ginger dressing and the Yum Yum sauce.  So delicious

 

Ginger Dressing

1. In a food processor, mince 2 carrots, 2 stalks celery, piece of  peeled fresh ginger

2. In a blender, add minced vegetables and following ingredients 

1/3 cup rice wine vinegar, 1/2 cup oil, 2 tsp lemon juice, 2 Tbsp water, 2 Tbsp soy sauce, 2 Tbsp sugar, 

2 Tbsp ketchup and 1 tsp onion powder 

3. Blend until smooth 

Creamy Asian Salad Dressing

1/2 cup mayo

2 Tbsp rice vinegar

2 Tbsp mirin

2 Tbsp brown sugar

1 Tbsp soy sauce

2 Tbsp oil

*Optional 1/8 tsp sesame seed oil

Put all ingredients in a lidded glass jar.  Shake until combine and smooth.  Store in the fridge.