2/28/15

Smashed Potatoes and Buttermilk Fried Chicken









What says comfort more than fried chicken? This dinner takes just a few minutes to cook after the chicken soaks in buttermilk. I usually place the chicken in the buttermilk early in the day (If the chicken is frozen, I just plop it in the buttermilk as-is.




If you are a little skeptical about cooking fried chicken you're going to love this recipe. It's easy to put together and you can fry batches and then place the cooked chicken in the oven to keep warm. I put the potatoes in the oven about an hour before eating dinner. Then just steam the veggies while you're saying a blessing. What could be easier than this? Ok, besides KFC.





And the leftovers (if you have any)?
You might be tempted to give up your firstborn for a piece of this cold leftover fried chicken.
I'm serious.






Southern Buttermilk Fried Chicken with Smashed Potatoes
original recipe adapted from Mad Hungry  originally posted here

Chicken:
1 quart buttermilk or milk
2 tablespoons Tabasco or other hot sauce
about 4-6 chicken breast halves
1 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus a little more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil

Smashed Potatoes:
12 small red potatoes, or white will also work
olive oil
coarse ground salt
ground pepper
butter

For potatoes:
Pre heat oven to 350 degrees.
Wash and dry all potatoes, remove any eyes from potatoes with paring knife. 
Grease a 9x13 or jelly roll pan with cooking spray. 
Rub each potato with a bit of olive oil. Sprinkle with salt.
Place pan in oven and bake potatoes for about 1 hour  or until knife inserted in center of potato easily goes through potato. 
Remove and Smash each potato with a fork. Sprinkle each potato with a little more salt and pepper. Drizzle with additional olive oil. If desired, spoon about a teaspoon of butter on each potato, top with Parmesan cheese, grated cheddar, chopped green onions if desired. Or just serve with olive oil and salt! Keep warm in 200 oven until ready to serve. 
Tips:
-Use whatever amount you need for this recipe. Usually, about 2-3 small potatoes per person. 

Early in day:
In a 9x13 baking dish or gallon sized Ziplock bag, stir together the buttermilk and Tabasco. Place the chicken in the liquid mixture and leave as long as possible. (I soaked the chicken overnight. Place in refrigerator.)

When ready to cook chicken:
In a plastic or paper bag combine the flour, salt, pepper, and cayenne.
Shake the chicken pieces two to three at a time, in the flour. Repeat with the remaining chicken.
In a skillet heat one half inch of oil over medium high heat. Test with a tiny bit of chicken. If it bubbles immediately, it is hot enough.
Place the chicken into hot oil. Distribute as many pieces as will fit in a single layer in the pan, leaving one half inch between pieces. Leave to fry undisturbed for about seven minutes. Lower the heat as necessary to prevent excess browning. The oil should continue to bubble steadily. Turn the pieces and cook for an additional seven to ten minutes.
Remove to a plate lined with paper towels to drain. Repeat process to cook remaining chicken. To keep first batch warm, place on a rimmed baking sheet in a 200 degree oven.

Tips:
-The original recipe calls for two cups of oil. I used about a quarter to a half inch of oil in the bottom of the pan.
-I used 4-5 boneless chicken breast halves. 
-This was delicious served cold as a leftover the next day.

2/24/15

Five Ingredient Hot Fudge



Do you love hot fudge, but don't love the price of premium jars of fudge sauce in the grocery store? This recipe makes enough to feed the hungry masses without breaking the bank, and also stores for a couple of weeks in the fridge, (if it lasts that long).







I love this recipe because it takes about 10 minutes start to finish, and is perfect on top of ice cream, brownies, fruit, waffles, crepes...the possibilities are endless.  It also makes a perfect home made gift for someone special.

I dare you to find a store bought hot fudge topping you love as much as this!






















Five Ingredient Hot Fudge
A Bountiful Kitchen
print recipe

8 oz. unsweetened chocolate, broken up
3 tablespoons butter
2 cups granulated sugar
1 3/4 cups whipping cream, heavy cream is best
2 teaspoons vanilla

Place the chocolate and butter in a medium size saucepan over low heat on stove, or if you are worried about heat control, place in a double boiler. Simmer until chocolate and butter are melted and smooth. Add sugar and whipping cream and whisk. Cook on medium heat until the cream barely starts to boil and mixture is smooth. Cook for about 3-4 minutes until mixture is heated through and smooth. Remove from heat. Add vanilla.
Serve immediately. The mixture will start to thicken as it cools. Store any leftovers in refrigerator.
Serves 12-15



2/16/15

Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup







A long time ago, my daughter Brookie played volleyball. It was a tradition with her jr high team to eat waffles and ice cream for team breakfasts. Those early morning team gatherings in our kitchen were a whirlwind of giggling, sugar, and the scent of waffles cooking before the girls ran out the door to make it to class.
If you love waffles and whipped cream, you're going to love waffles and ice cream.
One bowl, one waffle iron.
So simple.
So good.





Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup
print recipe

2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/2 cup buttermilk
1 cup milk
2 eggs, beaten
1/4 cup melted butter
nonstick vegetable spray for coating waffle iron
berries
vanilla ice cream

Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined with fork or large spoon (don't over mix the batter). The batter should look slightly lumpy.
Spray the waffle iron with the nonstick vegetable spray. Pour 3/4 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
Top waffles with fresh berries, buttermilk syrup and ice cream.
Yield about 5 waffles.


Buttermilk Syrup
1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
2 teaspoon vanilla
1/2 teaspoon baking soda

Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately. Refrigerate any leftovers.

Tips:
-I usually double the waffle batter and the buttermilk syrup for a family of 6.