category North American

Fried Chicken Sandwich

Fried Chicken Sandwich

Ingredients:

Chicken Marinade

  • 2 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon EACH paprika, garlic powder, black pepper and salt

Breading

  • 1 cup flour
  • 1/2 cup corn starch
  • 1 tablespoon EACH paprika, garlic powder, cayenne pepper
  • 1 teaspoon salt and pepper

Spicy Mayo

  • 1/2 cup mayo
  • 1 teaspoon hot sauce
  • 1 teaspoon paprika or cajun seasoning
  • 1/2 teaspoon garlic powder

Assemble

  • 4 medium sized brioche buns
  • Mayonnaise
  • Sliced pickles
  • 3-4 cups of canola oil for frying

Instructions:

Step One: Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below). 

Step Two: In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. (I recommend marinading for 24 hours)

Step Three: Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.

Step Four: In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.

Step Five: Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F. 

Step Six: Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot! 

Story: I made this recipe for my brother and I to try. We lived together for a couple of years and I enjoyed surprising him with new home-cooked meals. This recipe was praised and is something I still make regularly.

Notes: For extra crispy chicken, do a double fry. Fry chicken per the directions in Step Five. Repeat until all chicken has been fried once. Turn the oil temperature up to medium high, wait until the oil reaches that temp. Then return each piece of chicken separately into the oil. Fry again for about 2 minutes until the breading is a deep golden brown color. Repeat with each piece of chicken.

Jan 18, 2023

Christmas Prime Rib

Christmas Prime Rib

Ingredients:

  • 1 (6 pound) boneless prime rib roast
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 stalks celery, cut into 2-inch pieces
  • 1 carrot, cut into 2-inch pieces
  • 1 small unpeeled onion, quartered and separated
  • 2 teaspoons concentrated beef base (paste)
  • 1 ½ cups water
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • Rosemary for garnish

Instructions:

Step One: The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over the roast

Step Two: Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place the roast on top

Step Three: Roast in the preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 120 degrees F (54 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time

Step Four: To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over a burner set to medium heat; stir in beef base and 1 1/2 cups of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce. Allow sauce to thicken slightly; pour into a gravy boat and serve with roast

Story:

Notes:

Dec 20, 2022

Crock Pot Pot Roast

Crock Pot Pot Roast

Ingredients:

  • 2 – 3 lbs chuck roast
  • 1 lb small baby yellow potatoes
  • 6 carrots peeled and cut into chunks
  • 1/2 onion cut into chunks
  • 2 cups beef broth (half carton)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup water for the gravy
  • 2 tablespoons cornstarch
  • Parsley for garnish

Instructions:

Step One: First cut all your vegetables into large chunks. You want them to be bigger, so they cook similarly to the beef

Step Two: Brown the roast on the stove. Brown all sides until a crust has formed

Step Three: Add your roast to the crock pot and then place the vegetables around the roast

Step Four: Add all your seasonings

Step Five: Next add in the beef stock

Step Six: Cover and cook on low for 8 hours or on high for 5 hours

Step Seven: Shred the beef

Step Eight: Now, time to make the gravy. In a small bowl whisk together the ¼ cup of water and the cornstarch

Step Nine: Remove 2 cups of the liquid from the crock pot and place in a saucepan

Step Ten: Whisk in the water and cornstarch mixture in with the beef juice

Step Eleven: Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well

Step Twelve: Drizzle the gravy over the roast, potatoes and carrots. Top with parsley and enjoy

Story:

Notes: Add additional vegetables to this recipe, like peas and corn. Just add them in the last hour of cooking so they don’t turn to mush.

Dec 14, 2022

Ranch Dressing

Ranch Dressing

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • ¾ – 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Instructions:

Step One: Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Story:

Notes:

Dec 13, 2022

Burger Sauce

Burger Sauce

Ingredients:

  • 1/4 cup mayonnaise
  • 1 1/2 teaspoon spicy pickle juice
  • 1 1/2 teaspoon ketchup
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon paprika
  • 1 clove garlic, grated
  • 1 teaspoon onion, grated

Instructions:

Step One: Combine all ingredients in a small bowl and stir to combine

Step Two: Cover with plastic wrap and refrigerate for at least one hour

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Notes:

Dec 12, 2022

Chicken and Rice Soup with Garlicky Chile Oil

Chicken and Rice Soup with Garlicky Chile Oil

Ingredients:

  • 1 small white onion
  • 6 garlic cloves
  • 2/3 cup white rice, preferably short grain
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 teaspoons crushed red pepper flakes
  • 1 lb skinless, boneless chicken thighs
  • 2 1/2 teaspoon salt, divided
  • 1 large bunch of Tuscan kale
  • 1 lemon
  • 3 sprigs dill
  • Freshly ground black pepper

Instructions:

Step one: Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear

Step two: Consider doubling this chili oil for other recipes. Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside

Step three: Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes

Step four: Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes

Step five: Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth)

Step six: Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise

Step seven: Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes

Step eight: Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine

Step nine: Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper

Story:

Notes: To keep this recipe low carb, skip cooking the rice, or cook the rice on the side and add the soup on top.

Nov 22, 2022

Brussel Sprouts

Brussel Sprouts

Ingredients:

  • 1 1/2 lbs brussel sprouts
  • 1 green apple, sliced very small
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey

Instructions:

Step one: Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil

Step two: Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise

Step three: In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes

Step four: Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve

Story:

Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish.

Nov 22, 2022

Balsamic Mushrooms

Balsamic Mushrooms

Ingredients:

  • 1 lb button mushrooms
  • 1 tablespoon olive oil
  • 3 tablespoons high quality balsamic vinegar
  • 1 tablespoon soy sauce
  • 1/2 chicken broth or water
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried or fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped parsley

Instructions:

Step One: If mushrooms are large, cut them in half. Small mushrooms leave whole

Step Two: Heat a medium pan with olive oil. Once hot, add the mushrooms. Try to organize the mushrooms in the pan so that one side of each mushroom has contact with the bottom of the pan. This will form a nice color on the mushroom

Step Three: Saute the mushrooms, allowing color to form on the side of the mushrooms. After ten minutes, add the balsamic vinegar, soy sauce and garlic. Stir to combine

Step Four: If the mixture needs more liquid, add chicken broth or water. Scrap the bottom of the pan with a wooden fork to release the flavor. Mix everything up well

Step Five: Add thyme, black pepper and parsley. Give it another mix and serve

Story:

Notes: This side pairs well with steak.

Nov 22, 2022

Mandi and Kayla’s Meal

Mandi and Kayla’s Meal

Ingredients:

  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • Salt and freshly ground pepper
  • 2 4 ounces filet mignon
  • 4 snow crab legs
  • Slices of lemon
  • 1/4 cup melted butter

Instructions:

Step one: Take the steak out of the fridge one hour before cooking. Place the steak on a paper towel during this time

Step two: Heat a large pot with water – enough water to cook the crab legs. Heat a medium pan with olive oil on medium-high heat. Heavily season the steak with salt and pepper

Step three: Once the pan is hot enough that you see heat rising from the pan, add the steak. Do not move the steak for three minutes. Once the pot of water is boiling, add the crab legs

Step four: Add butter to the pan. Let it melt for a few seconds. Flip the steak. Tilt the pan to one side and use a spoon to baste the steak with butter. Allow this side of the steak to cook for three minutes

Step five: Using a thermometer, check the steak’s temp. Remove the steak if the temperature is 125 (medium center)

Step six: Remove crab legs from the water, and pat the outside dry with a paper towel. Serve the steak and crab legs immediately, with lemon slices and melted butter.

Story:

Notes: This dish is best with a side of Caesar salad and balsamic glazed mushrooms.

Nov 22, 2022

Miso Mushrooms

Miso Mushrooms

Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons butter (use dairy-free butter for a vegan recipe)
  • 1/2 shallot or purple onion
  • 4 cloves garlic
  • 2 cups chunky cut mushrooms, cut the mushrooms in half, then cut those halves in half
  • 2 tablespoons miso paste
  • 1/2 cup beef or chicken broth
  • 1/4 cup whole milk
  • One serrano pepper
  • Parsley

Instructions:

Step one: Heat olive oil in a medium pan for a few minutes. Add the butter

Step two: Add shallots and garlic. Cook until fragrant and translucent

Step three: Add mushrooms. Cook for a few minutes. Add miso paste and chicken or beef broth. Mix everything until combined

Step four: Add milk and cook for roughly 5 minutes

Step five: Add serrano pepper and parsley, mix everything together and serve

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Notes:

Nov 22, 2022