Southern Fried Chicken

I made this for a Spring Dinner for four under the Magnolia Tree in our backyard in WV a couple of years ago. I served it with Baked Beans, Corn Bread, Biscuits, Coleslaw, and Southern Style Green Beans. YUM! Makes my mouth water just thinking about it!



Southern Fried Chicken

Recipe courtesy Paula Deen
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Molasses Ginger Cookies

These cookies are a big favorite of mine. They are awesome with fresh squeezed lemonade in the Summer, hot spiced cider in the Fall, or with Eggnog during the holidays.

3/4 cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.

Garlic Cheese Biscuits

Blue has been making these for years and they are a million times better then the ones you will find at Red Lobster!

1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Marinated Tomatoes

This recipe might be one of my favorites by Paula Deen. It is the best way that I have found to enjoy the first southern tomatoes that hit the local farmer's market. It is even better when made with tomatoes from your own back yard.

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Beer in the Reer Chicken

We tried this for the first time last summer and I am convinced that this is "THE BEST" Method for grilling a whole chicken. If you are not a beer drinker, then just pick up a can of cheep beer at the gas station. You will not taste the beer on the chicken, but I promise that it will be the most succulent chicken you have ever grilled. This is also a big hit with the guys.

1 (3-pound) chicken
Seasoned salt
Lawry' Garlic Salt
1 (12-ounce) can beer
1 sprig rosemary
Assorted barbecue and hot sauces, your choice

Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.

Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.

Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Note: 1 chicken serves 2 to 4, depending on appetites.

Brown Sugar Pecan Cookies

Blue loves these and could easily eat a whole tray of them warm from the oven.

1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil cooking spray.

In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Stir in the vanilla and pecans. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.

Corn, Avocado, and Tomato Salad

Recipe courtesy Paula Deen

This is one of my very favorite summer time recipes!

2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Brown Rice, Tomatoes and Basil

Barefoot Contessa Family Style Cookbook

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Sherried Mushroom and Ham Soup

This Past weekend Blue and I went foraging for Morels. Unfortunately, we were not able to find any, so I instead made this soup with Baby Bellas. This soup is rich, hearty, and a fabulous way to use up some of that left over left over ham from a big dinner.

Recipe Courtesy of Gourmet Magazine

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, finely chopped
1 clove garlic, finely chopped
1 pound assorted exotic mushrooms, half sliced and half finely chopped
3/4 pound ham cut into 1/2-inch cubes
3 tablespoon cream Sherry
2 tablespoons flour
2 cups low-salt chicken broth
1/4 cup chopped fresh chives or scallion greens
3 tablespoons sour cream
Roquefort Toasts

In a saucepan melt butter with oil over moderate heat until foam subsides. Saute shallots, garlic, and mushrooms over moderately high heat. Saute until mushroom liquid evaporates and mushrooms begin to brown. Add ham cubes and saute 1 minute. Add sherry and boil until evaporated. Add flour and cook 3 minutes. Stir in broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chives or scallion greens and sour cream. Season with salt and pepper.

ROQUEFORT TOASTS:

1 round Pita bread
1/4 cup crumbled Roquefort cheese, softened
1 tablespoon unsalted butter, softened

Slice Pita round into 6 wedges. Place on a baking sheet, in single layer. Bake in middle of a preheated 350 degree oven for 10 minutes, or until golden.

In a bowl, cream together the Roquefort and the butter. Spread mixture on toasts Yield: 2 servings

The Colors Of My Day

Wheatberry Salad

Life has been busy, so dinner has been simple. We have been craving this quite a bit lately and I am wondering what else we can do with the big bag of wheatberries I bought this past Fall...

Wheatberry Salad
Recipe From The Barefoot Contessa

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Bad Weather Brunch

Last night Blue and I were talking about the entertaining that we will no doubt have to do with his new job and I was kind of feeling a bit freaked out till he reminded me of a party I threw in our tiny cottage in WV, 2 years ago. Blue and I have always entertained and I love throwing a seasonal brunch, but before this, I had never had more then 12 guests.

The pics are just a little bit of some of what I did this particular time around. There were 40 people, and due to some nasty winter our brunch under the magnolia tree in the back yard had to be moved inside. At first I panicked, then too, but everything was fine and it was one of the best parties I have ever thrown.

Just thought I would dig up my pics and share them as many of us get ready for some nasty winter weather in April. Yeah... Nasty winter weather...

The beverage table was located in the Parlor with another table full of food. I love serving Mimosas for breakfast and after the party, between what I brought and other showed up with, I counted 53 bottles of champagne, 8 bottles of Grand Marnier, and that did not include the 12 cases of beer that the guys snuck in as well. It was definitly one of those lose one of you shoes kind of parties and it was FUN!

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES

Bon Appétit Magazine

2 1/4 cups low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 garlic clove, chopped
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup whipping cream
1/2 cup diced drained oil-packed sun-dried tomatoes (2 1/2 ounces)
1 teaspoon chopped fresh thyme
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Chopped fresh chives (optional)

Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

Makes 6 side-dish servings.

COWBOY CHRISTMAS BREAKFAST
Recipe courtesy of www.epicurious.com

The thick slices of garlicky bread in this dish are known as Texas toast.

1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.

Cooks' note:
Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys).

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Recipe courtesy Paula Deen

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Just a little bit of Easter goodness...

I found these little cupcakes in Whole Food's Bakery. They were really yummy!!! I can not help, but think, that eating more natural foods is not going to be a problem... :-)

New Beginnings In Perspective

Life Comes At You Fast...

For Blue and I, March came in like a lamb and left like a lion... We started the month, somewhat groggy from hibernating all winter and other then discussing plans for a possible move to the city, there really was not much on the horizon.

Inspired by many here, I started a new blog, a more professional one where I could really stretch my passion for writing, grow, and gain a new experience as I focused on just one of my interests. I was a little intimidated by the concept at first, but I am really enjoying the challenge and embracing it with all that I have to give.

Right now it is just a sleepy little blog that no one really knows about, but it is shaking my small world in ways that I could have never imagined. It is forcing me into a place that I have not been in a while, a place where I am fiercely proud of something I have created, a place where I am able to recall just who I am and what I am capable of. Considering the dark tunnel of depression, that I not to long ago left behind, the expanse of time it took for me to heal, and the fact that I lost a few years of my life to that process... I am astounded by how quickly I am outgrowing that dormant state. For months now, I keep thinking that I am in the springtime of my life, that this is as good as it gets... But, then I wake up to yet another sunny day to see that there are at least a million more things in bloom with in it. I look at the trees outside my window and their Springtime transformation speaks to me on a symbolic level reminding me that it can be truly natural to just start rapidly bursting to life after a long season of barrenness. This thought is comforting and gives me hope for all that is to come... Standing under the trees looking up at the sun shining through it branches, I brace myself instinctively know that the next phase is going to happen very fast.

Just a week ago, Blue was approached with a possible job offer. This was completely out of the blue and our week was scattered as we began to process the implications a change like this could/would have on our lives. My own thoughts were erratic at best last week and much fell by the way side as we both tried to process our feelings and instincts. Blue was very needy and I spent every evening sitting next to him stroking his face, his, arms, and his hair. He needed that touch, needed that comfort, and needed to know it would all turn out ok. I needed those things too, but deep down I knew he needed them more and I gave them to him with all that I had in me. As the week closed on Friday, the camera lens was a bit more focused and we were starting to be able to see the major components of the picture. The view was promising and our perspective of it brought out something in Blue that I had not seen in a while, Hope and a desire to achieve some of his long shelved dreams.

This excited and inspired me, but at the same time, it thew me into a personal quandary as I wondered where my place would be in the final composition...
This new job would bring us an entirely different lifestyle and whispers a promise of a life that we would have never in a million years envisioned for us... a journey that could very well set Blue on path that would easily include putting his name on one of those little signs that mark the side of the road during the election season... A life where a good man like my husband, could possibly leave a positive impression on the world around him. Of course this is speculation, but as I consider how amazing he is and how much I believe he has to offer, I can literally see/sense it on the horizon. Although I have never had a interest in stepping up to the plate and playing the "Appearances Game." I have to admit, I think of Blue's potential and I know beyond a shadow of a doubt that our world needs more men like him and we need them in power. I/We need to play the game...

So, with all that I have learned through my life, and drawing on the strength I gained through it, I am putting those inhibitions aside and I am going to step up to that plate next to him. It is not or will never be in my nature to be something I am not, but the pressure is on to recreate the next phase of my life, I almost feel like I am in a pressure cooker considering how my choice will undoubtedly be a great asset or truly do nothing to further Blue's career. With the eyes of people I have never even met on me and already inquiring about my future goals... I have literally been shaking in my shoes... I knew one day when Blue quit working for his company and we quit traveling that I would one day choose a second career and recreate my place in this world once again, but I never in a million years expected my choice to be so critical... Blue of course as always is encouraging me to follow my dreams, to do whatever I want, he has given me a blank canvas, and the promise that no matter what I create upon it, he will not only buy it, but still continue to be my biggest fan. Could I possible love that man of mine anymore?

All weekend long I stared at that blank canvas and flooded it with a million colors and shades of the rainbow with in the scope of my own mind, experience, passion, and comprehension. Hands shaking last night I decided the direction I wanted it to go and I took a deep breath as my brush hit the first color on my palette, and lefts it's indelible mark on the immense white space. That first brush stroke was extremely intimidating, but now that the brush is wet, they are coming naturally, and I am very focused on the task at hand...

In Fall 2007 I will go back to college part time and begin to seriously work on my associates degree. I debated working part time, we scrape by right now, but if Blue accepts this job, his salary will almost double. We will be far more comfortable in our 30's then we ever could have hoped for... This may not be the American way, but we have decided that this is more then enough for us and I am opting to dedicate myself to Public service in the community.

I have long ago hung up my hat as a nanny, but I do want a career that was equally as fulfilling. Volunteering is something I have always been passionate about and it offers me a way to support Blue's career, while not selling out my self or my own dreams...

Tears trickle down my cheeks as I write this, because I know I have found my place, where I am meant to be, and my purpose in this next stage of my life. My focus is going to be on helping to bring the arts to inner city children, inner city children that were once like my Blue... Yes, there is more to this story and maybe one day I will share it... But for now, just know that as soon as that first splash of paint hit the canvas, Blue and I both knew it was right. We knew beyond a shadow of a doubt that this is going to be my/our fate and we are overwhelmed with all of the wonderful possibilities. Last night over dinner Blue says to me, "I think everything we have gone through was for a reason and I think more then ever now that we were not put on this Earth to raise our own children, but to nurture many." ...and then he just laughed gently not second guessing for one second that this was the way it was supposed to be all along... and you know what... my heart is dancing to that very same beat...