Best Southern Fried Chicken

 

Buttermilk Fried Chicken

Ingredients

• 16 chicken drumsticks (or a combination of drumsticks and thighs)
• 1 1/2 cups buttermilk
• 1 1/2 tablespoons Tabasco sauce
• 2 teaspoons salt
• 2 tablespoons black pepper (divided)
• 2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• Vegetable oil (for frying, about 3 cups)

Preparation

1. Preheat the warming drawer or oven to 200°F (95°C).
2. Pat the chicken dry with paper towels.
3. In a large bowl, mix the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs, toss to coat, cover, and refrigerate for at least 1 hour (or up to 24 hours).
4. Remove the chicken from the buttermilk and let the excess buttermilk drip off.
5. In another bowl, combine the flour, the remaining 1 tablespoon of black pepper, and the cayenne pepper. Dredge the chicken legs in the seasoned flour and place them on a rack while the oil heats up.
6. In a large, heavy saucepan or deep skillet, heat about 3 cups of oil to 365°F (185°C). Fry the chicken legs in batches for about 10 minutes, turning once. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (75°C).
7. Transfer the fried chicken to paper towels to drain excess oil.
8. Place the drained chicken on a baking sheet, loosely cover with foil, and keep warm in the warming drawer or oven while frying the remaining batches.
9. Serve and enjoy your crispy, delicious buttermilk fried chicken!

Tip

For deep-frying, the food is completely submerged in oil, while in pan-frying, the oil covers only the bottom and sides, requiring you to flip the food to cook both sides. Three cups of oil will give you a 1/2-inch depth in a 10-inch skillet, perfect for pan-frying.

Enjoy!

Easily one of my favorite ever meals!

 

Slow Cooker Beef Ragu

Ingredients

• 2 pounds cubed beef chuck roast
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup tomato paste
• 1 carrot, finely sliced
• 1 stalk of celery, sliced
• 1 cup dry red wine
• 28 oz. crushed tomatoes
• 3 sprigs fresh thyme
• 1/2 cup beef broth (or more, if necessary)
• 2 bay leaves
• Grated Parmesan cheese (for garnish)
• Chopped fresh parsley (for garnish)
• Cooked noodles (optional, for serving)

Preparation

1. Season the beef chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches to avoid overcrowding the pan. Once browned, transfer the beef to the slow cooker.
2. In the same skillet, sauté the onion, garlic, carrot, and celery until softened (about 5 minutes). Add more oil if needed. Stir in the tomato paste and cook for an additional 2 minutes.
3. Scrape the bottom of the pan for any browned bits, and deglaze with red wine. Let it reduce slightly, then pour the mixture over the beef in the slow cooker.
4. Add crushed tomatoes, thyme sprigs, bay leaves, and beef broth to the slow cooker. Stir to combine all ingredients.
5. Cover and cook on low for 6-8 hours, or until the beef is tender and flavorful.
6. Once done, discard the thyme sprigs and bay leaves. Taste and adjust seasoning if necessary. If desired, lightly shred the beef with forks.
7. Serve over cooked noodles, if using, and garnish with chopped parsley and grated Parmesan cheese.

Tricks and Variations

• To make vegetables "disappear" for picky eaters, blend them into the sauce after sautéing.
• If you prefer not to use wine, substitute with extra beef broth.
• Try combining meats like beef and pork for a richer flavor, or use ground turkey for a lighter version.
• This dish tastes even better the next day, so don't hesitate to save any leftovers!

Kinda can’t stop thinking

 

Lemon Garlic Shrimp Scampi in a Slow Cooker (4 Servings)

Ingredients

• 1.5 pounds raw shrimp, shelled and deveined
• 4 garlic cloves, chopped
• 1/4 cup chicken broth (preferably low-sodium)
• Zest of 1 lemon
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• Salt to taste
• 2 teaspoons finely chopped fresh parsley
• Extra lemon slices for garnish

Preparation

1. In the base of your slow cooker, lay the raw shrimp.
2. In a bowl, whisk together the chicken broth, minced garlic, lemon zest, lemon juice, red pepper flakes, black pepper, and a pinch of salt.
3. Pour the garlic-lemon sauce over the shrimp in the slow cooker.
4. Top the shrimp with a couple of slices of butter.
5. Cover and cook on low for approximately 2 hours, or until the shrimp are pink and opaque throughout. Be sure to check at the 1.5-hour mark to avoid overcooking, as slow cookers can vary in power.
6. Once done, sprinkle with fresh parsley and gently stir to combine the flavors.
7. Serve hot with extra lemon wedges for a zesty touch.

Tips and Variations

• If you enjoy parmesan, feel free to sprinkle some before serving.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add during the last 30 minutes of cooking.
• If you’re not a fan of parsley, try swapping it with basil or thyme for a different flavor.
• If using frozen shrimp, add an extra 30-60 minutes to the cooking time.

Promotional Information: Don't rush the process – the secret ingredient to delicious shrimp scampi is patience! While the slow cooker won’t provide a traditional sear, it locks in all the flavorful ingredients. Plus, it's a perfect dish for busy weekdays. Grazie, amigos!

BAKED CAJUN SHRIMP

 

Ingredients

• 12 Shrimp, peeled, deveined, cooked
• Canola oil
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoons salt
• ½ teaspoon cayenne pepper
• ½ teaspoon thyme leaves
• ¼ teaspoon ground oregano

Preparation

1. Preheat oven to 350°F (175°C). Place foil onto a cookie sheet and lightly oil the foil with cooking spray.
2. Place shrimp in a mixing bowl. Add oil to the bowl. Cover the top of the bowl and gently shake until all shrimp are coated with oil.
3. In a small bowl with a lid, mix all the herbs and spices.
4. Add the spice mixture to the shrimp bowl. Cover the bowl and gently shake until all shrimp are coated with the seasonings.
5. Place the shrimp in a single layer on the cookie sheet.
6. Bake for 10 minutes. Serve warm with a slice of lemon wedge.

ENJOY!

Italian Ricotta Cake

 

Italian Ricotta Cake: A Light and Delicious Delight

Italian Ricotta Cake is a delightful dessert that combines the creamy texture of ricotta cheese with the lightness of a sponge cake. This cake is perfect for any occasion, whether it’s a special celebration or a casual gathering. Its mild sweetness and rich flavor make it a versatile treat that can be enjoyed on its own or with a variety of toppings. Let’s dive into the recipe for this delectable dessert.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 cups ricotta cheese (whole milk ricotta is recommended)
• 1/2 cup whole milk
• 1/2 cup unsalted butter (1 stick), melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional, for added flavor)

For the Topping:

• Powdered sugar, for dusting
• Fresh strawberries, sliced (optional, for garnish)

Instructions

Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line it with parchment paper.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
• In another bowl, beat the eggs until light and fluffy. Add the ricotta cheese, whole milk, melted butter, vanilla extract, and lemon zest (if using). Mix until smooth and well combined.
• Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake light.

Bake the Cake:

• Pour the batter into the prepared springform pan, spreading it evenly with a spatula.
• Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.

Add the Topping:

• Once the cake is completely cooled, dust the top with powdered sugar for a beautiful finish.
• Garnish with sliced fresh strawberries or any other fruit of your choice for added color and flavor.

Serve:

• Slice the cake and serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy the light and creamy texture with a hint of lemon zest and the freshness of the strawberries.

Tips for the Perfect Ricotta Cake

• Ricotta Cheese: Ensure that the ricotta cheese is well-drained before using it to avoid excess moisture in the batter.
• Room Temperature Ingredients: Using room temperature ingredients helps create a smoother batter and ensures even baking.
• Flavor Variations: Experiment with different flavors by adding almond extract, orange zest, or a splash of liqueur to the batter.

Nutritional Benefits

• Ricotta Cheese: Rich in calcium and protein, ricotta cheese contributes to bone health and muscle maintenance. It also contains essential vitamins and minerals such as vitamin A, B vitamins, and zinc.
• Eggs: Provide high-quality protein and essential nutrients like choline, which is important for brain health.

Moderation:

While this cake is a delicious treat, it can be enjoyed as part of a balanced diet when consumed in moderation.

Conclusion

Italian Ricotta Cake is a light, moist, and flavorful dessert that is sure to impress your family and friends. Its delicate texture and subtle sweetness make it a versatile cake that can be enjoyed with various toppings or on its own. Whether you’re serving it at a dinner party or enjoying a slice with your afternoon coffee, this ricotta cake is a delightful treat that brings a touch of Italy to your table.

Enjoy baking and savoring every bite of this exquisite dessert!

Steak with Mushroom Gravy Recipe

 

Ingredients

• 2 ribeye or sirloin steaks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced (cremini or button)
• 3 cloves garlic, minced
• 1 tablespoon flour
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 teaspoon Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Instructions

Prepare the Steaks

Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.

Cook the Steaks

Heat olive oil in a large skillet over medium-high heat. Once hot, sear the steaks for 3-4 minutes on each side or until they reach your desired doneness. Remove the steaks from the skillet and let them rest on a plate, covered with foil.

Make the Mushroom Gravy

In the same skillet, add butter and sauté the onions until soft, about 3 minutes. Add the sliced mushrooms and cook for another 4-5 minutes, stirring occasionally, until browned. Add the garlic and cook for an additional minute.

Thicken the Gravy

Sprinkle the flour over the mushroom mixture and stir well to combine. Slowly pour in the beef broth while stirring, ensuring there are no lumps. Bring the mixture to a simmer.

Finish the Gravy

Stir in the heavy cream and Worcestershire sauce. Simmer for 3-5 minutes until the gravy thickens to your desired consistency. Taste and season with salt and pepper, if needed.

Serve

Pour the mushroom gravy over the steaks. Garnish with chopped parsley and serve immediately with mashed potatoes or vegetables of your choice.

Enjoy your delicious steak with mushroom gravy!

Bread in 10 Minutes An Easy Way to Make Delicious

 

Ingredients

• 4 cups (480 grams) of flour
• 1 cup (220 grams) of yogurt
• 250 milliliters (about 3/4 cup) of clear water
• 10 grams of baking powder (one package)
• 8 grams of salt (one teaspoon)
• 1 tablespoon (15 milliliters) of vegetable oil
• 3 1/2 teaspoons (about 50 milliliters) of avocado oil

Instructions

Hand-Molding the Rolls

In a kneading basin, combine the yogurt, water, and baking powder to begin. Combine well until a smooth consistency is achieved.

Working Until Satisfaction

Next, knead the ingredients gently until a soft dough forms, then gradually add the flour, salt, and vegetable oil. Avoid changing the bread’s texture by not kneading it for too long.

Cutting and Paste

Divide the dough into ten equal portions, cover them to keep from drying out. Roll out each ball into a disc about the size of a dessert plate.

Recipes Made Without a Stove

Flatten the dough circles and fry them in a skillet over medium heat, turning once, until golden brown. No oil is needed.

Applying the Final Touch

Generously apply butter on top of each heated bread round before serving to enhance the flavor.

Preparing Tasty Foods

And that's it! Enjoy your freshly baked bread. Serve warm and relish in the satisfaction as plates are cleared and smiles fill the air.

In Summary

A simple recipe can turn into a show-stopping meal in under ten minutes, sure to impress both your taste buds and your guests. No need for an oven or special skills — just some creativity in the kitchen!

Basic Information (FAQs)

1. Would Greek yogurt be a good substitute for normal yogurt?

Yes, Greek yogurt works just as well. You might need to adjust the water since Greek yogurt is thicker than regular yogurt.

2. Is olive oil essential for making the bread?

Not necessarily. You can use olive oil or any other cooking oil you prefer; it simply enhances the flavor. Preheating the pan ensures perfect results.

3. Can I incorporate other ingredients like cheese or herbs into the dough?

Absolutely! You can add your favorite herbs, cheese, or garlic to the dough for extra flavor. Feel free to experiment!

4. How long will the leftover bread stay fresh?

Leftover bread can stay fresh for 2-3 days at room temperature in an airtight container. You can also freeze it and reheat when needed.

5. Can I double the recipe to make more bread?

Yes! Just double or triple the ingredients, but keep an eye on the dough’s consistency and adjust the cooking time if needed.

Classic Creamy Pea Salad

 

Pea Salad isn’t something that you see all that often at potlucks and picnics anymore. Pasta and potato salads seem to be the more ubiquitous choices, and while those are definitely classics, there should be room for pea salad on the menu too. It’s a classic in its own right — you might remember your mom or even your grandma serving it, but I think it’s high time that it had a revival. It’s incredibly creamy, it’s sweet, and has pops of salty bacon and sharp red onion and cubed cheddar cheese. In other words, it has all the flavor you could hope for… and it takes just about ten minutes to make. It might feel a little old-fashioned, sure, but it definitely has its place on today’s table. After all, a little nostalgia never hurt anybody.

This really is ridiculously easy to make. You’ll start with the dressing, which is a base of sour cream and mayo that’s balanced out with a little bit of sugar and some apple cider vinegar. You whisk that together and then add in thawed frozen peas — four whole cups of them! — some chopped bacon, diced red onion, and some bite-sized cheddar cheese.

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon granulated sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt, plus more to taste as needed
• 4 cups frozen peas, thawed
• 8 slices bacon, cooked and crumbled
• 1/2 medium red onion, diced
• 1 1/2 cups cheddar cheese, cubed small

Preparation

1. In a large bowl, whisk together sour cream, mayo, sugar, apple cider vinegar, and salt until combined.
2. Add peas, bacon, onion, and cheese to the bowl and gently stir to coat in the dressing.
3. Chill until ready to serve, but at least 1 hour. Garnish with more crispy bacon if desired before serving.

Ribs with Honey Garlic Ingredients Four

 

Ingredients

• Four pounds of pork spareribs
• Half a cup of honey
• Half a cup of soy sauce
• 1/4 cup of pure white vinegar
• Two tsp of brown sugar
• Two minced garlic cloves
• One tsp baking soda
• One tsp garlic salt

Preparation

1. Set the oven’s temperature to 375°F (190°C).
2. Cut ribs into separate halves. In a large bowl, combine honey, soy sauce, vinegar, brown sugar, and garlic. Whisk until sugar and honey are well dissolved, and then whisk in baking soda. The mixture will start foaming.
3. Transfer the ribs to the dish and coat them with the mixture.
4. Place the ribs on a prepared cookie sheet, meat side up, after covering it with foil. Drizzle more sauce over the ribs and season with garlic powder.
5. Bake, rotating every 20 minutes, for one hour in a preheated oven.
6. Enjoy!

GERMAN POTATO PANCAKES

 

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Ingredients

• 2 1/4 cups coarsely shredded peeled potatoes
• 1/2 cup sliced green onions
• 1/3 cup flour
• 1 egg
• 1/2 tsp. salt
• Pinch of pepper

Directions

1. Combine all ingredients.
2. Heat 2 Tbsp. oil in a hot skillet.
3. Pour batter (1/4 cup at a time) into the oil. Spread to flatten.
4. Fry on one side, then flip to fry on second side.
5. As a variation, you may add less onion and add some chopped apple instead.

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