Southern Chicken & Waffles

This is my take on the southern specialty of Chicken and Waffles.

This is a yummy weekend special breakfast for your family!

Chicken & WafflesIngredients
• 12 Chicken Wings
• ½ cup Flour
• ½ cup Shore Lunch
• 2 eggs
• 1 cup Milk
• 2 squirts Sriracha
• Salt & Pepper to taste
• Garlic Salt
• Honey (optional)
• Canola oil for frying
• Your favorite waffle recipe
Directions for the Chicken Wings

Whisk eggs, milk and sriracha. Place chicken wings in mixture and marinate for 30 minutes in refrigerator.
Mix flour, shore lunch and salt and pepper. Set aside.
Preheat oven to 325°. Heat canola oil to 350°. Remove chicken from mixture and dredge in the flour mixture. Fry until chicken wings are browned.
Move chicken wings to paper towel to remove excess oil. Sprinkle with garlic salt and pepper and bake for 15 minutes. Squeeze the top of chicken wings with honey and bake for an additional 5 minutes.
Prepare waffles. Serve with butter and maple syrup.

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“Pocket” Chicken Cordon Bleu

Ingredients
• 3 chicken breasts
• 1 cup milk
• 1 TBS white vinegar
• 6 slices Virginia ham
• 3 cheese sticks
• 2 cups panko bread crumbs
• 1 TBS garlic salt, dried thyme, dried sage and pepper
• 2 eggs
• 2 TBS unsalted butter
• Honey (optional)

Directions

Preheat oven to 325 degrees F.

Take the chicken breasts and cut a large pocket in the center. Take the milk and vinegar and pour into a large storage bag. Place chicken breasts inside and marinate for at least one hour. You can substitute the milk and vinegar for 1 cup of butter milk.

Remove the chicken breast from the bag and place on a plate. Roll 2 slices of the ham around one of the cheese sticks and stuff into chicken breast. Salt and pepper to taste. You can seal with toothpicks if needed. Repeat.
Season the panko with garlic salt, thyme, sage and salt and pepper. Mix in melted butter. The butter will help the crust brown. Beat together the eggs.

Dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the chicken breasts onto it placing the pocket side down.Bake for 40 minutes. Drizzle with honey and bake for an additional 5 minutes until browned and cooked through.

I like to use the cheese sticks instead of just cheese slices. No matter how many times I have tried, some of the cheese leaks out of the chicken. The cheese sticks seem to melt slower so more of the cheese remains stuffed in the chicken breasts. I also like the addition of the honey. It just adds a touch of sweetness but please watch so the chicken does not burn.

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Settlers Inn Cream of Potato with Bacon Soup

  • I found this recipe in the Milwaukee Journal/Sentinel. It looked so delicious and easy to IMG_0377make. I did make an adjustment; instead of the sharp cheddar I use a white sharp cheddar cheese.

 

  • Tom Dorsey, chef and co-owner, sent the recipe, which he recently developed. He also included information about his restaurant, which he and his wife, Joan, opened in 1993.”We wanted to provide a place for high-quality, nutritious home cooking. Since we opened, Settlers Inn has evolved into a restaurant, deli and catering business. It is truly a family business with both of us working alongside our three children full time.”We cater seven days a week and…also offer a wide range of gluten-free options and hold hands-on cooking classes for kids.”
  • Makes: 8 to 12 servings

Ingredients:

2 pounds baking potatoes, peeled and diced
4 cups (32 ounces) chicken broth
3 tablespoons good-quality chicken base
½ pound uncooked bacon, cut into ½-inch pieces
¼ cup (½ stick) butter
1 large yellow or white onion, finely chopped
¾ cup flour
5 cups milk
2 teaspoons granulated garlic
½ teaspoon pepper
1/8 teaspoon cayenne pepper
¼ cup sour cream
Salt and pepper to taste
8 ounces shredded sharp cheddar cheese.
2 green onions, sliced (optional)

Preparation:

In large pot combine potatoes, broth and base and cook until potatoes are tender, about 10 to 12 minutes. Drain potatoes, reserving cooking liquid.

In another pan, cook bacon until crisp. Drain and reserve ¼ cup bacon fat to use later. Cool bacon and crumble.

In a 4-quart saucepan, add butter, reserved bacon fat and onion. Cook over low heat until onion is very soft but not brown, stirring frequently. Add flour and whisk until smooth. Cook about 5 minutes, whisking frequently.

Add reserved liquid from cooking potatoes and the milk. Cook over medium heat, whisking until smooth and thickened, about 15 minutes.

Add granulated garlic, ½ teaspoon pepper, cayenne pepper, reserved potatoes, reserved bacon and sour cream. Heat through, then check seasonings and add additional salt and pepper to taste if needed.

Stir in cheese and then ladle into bowls and top with sliced green onions for garnish, if desired.

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Cheesy Onion & Garlic Bread

Bread

Yield: 2 loaves

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 TBS olive oil
½ large yellow or white onions- sliced
5 chopped garlic cloves
2 1/2 cups flour
1 teaspoon salt
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 cup parmesan cheese
2 tablespoons butter
Directions:

1. Caramelize the onions by placing them in a sauté pan with the olive oil. Heat over medium heat until onions become browned. Add garlic and sauté for an additional 2-3 minutes. Do not let the garlic burn. Remove from pan and chop. Add 1 cup of water to the pan and deglaze the pan. Heat the water to 110-114 degrees.

2. Place yeast, sugar and water used to deglaze the pan, in large bowl or food processor and allow mixture to become bubbly. This is called “proofing”.

3. Mix in 1 T butter, salt, and 2 cups of flour to the yeast.

4. Add rosemary, thyme, cheese and the onion and garlic.

5. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

6. Oil a bowl, put dough in it and cover with a towel.

7. Let dough rise in a warm place for one hour until doubled.

8. Punch down dough and divide in half.

9. Let dough rest about 5 minutes.

10. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

11. Let loaves rise again until doubled, about 45 minutes.

12. Preheat oven to 375°F.

13. Bake for 15 to 20 minutes, until lightly browned.

Carefully remove from oven, brush with remaining butter. Sprinkle tops with and salt and pepper.

 

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Best Ever Oven Roasted Pumpkin Seeds

Ingredients

8-Large Pumpkin’s

2-Sticks Unsalted Butter

Your favorite spices

 

Cut open pumpkins and harvest all the seeds-discard the “icky” center goo.

Wash seeds thoroughly under running water-removing all the goo.

Split seeds between 2 large sheet pans-Let dry for 15-30 minutes on pans

Melt butter.

Add favorite spices to melted butter. My favorites include but not limited to:

(garlic salt/powder, onion salt/powder, cayenne pepper, black pepper, lemon pepper)

Bake at 225° for 1-2 hours; stirring every 15-30 minutes.

Bake until golden brown.

Season to Taste

 

 

 

 

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Pork Cutlets

Ingredients
• 5- boneless Pork Chops-pounded thin
• 1 Egg whisked with 1 TBS Water
• Frenches French Fried Onions
• Panko Bread Crumbs
• 1 tsp. Garlic Powder
• 1 tsp. Dried Sage
• Salt & Pepper to taste
• 5 TBS. Olive Oil to pan fry Pork Chops
• Honey
Directions
Take a pork chop one at a time and place in plastic wrap. Pound with mallet or hammer until thin. Spray foil lined pan with Pam or any veggie spray and set aside. Preheat oven to 325°.

Pork 1
Mix crushed Frenches Fried Onions, Panko, Garlic Powder, Sage and Salt and Pepper in a bowl..
Dredge Pork Chops in the egg and water mixture and then coat in the dry ingredients listed just above. Continue until all 5 Pork Chops are coated.

Pork 2
Heat a large skillet, drizzle in the Olive Oil. Add the Pork Chops and sauté until browned. Remove from skillet and move to sprayed foil lined pan. Reserve skillet for sauce.
Bake for 15 minutes at 325°. Drizzle with Honey and bake for an additional 5 minutes. Serve with Pan Sauce, your favorite gravy or just as is, which is delicious!
For Pan Sauce: you can remove any burnt bits of coating from the skillet. Heat pan and add wine and beef or chicken stock. Stir and reduce for a few minutes. Salt and pepper to taste. Use your imagination for the sauce. Add whatever herbs you would like. It is just a pan sauce not gravy.

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Lamb Sliders

Ground Lamb SlidersIngredients
• 1 Pound Ground Lamb-Bloggers Choice (Pinn-Oak Ridge Farms, Delavan, WI)
• 2 TBS dried Rosemary-chopped
• 1 Small Onion-diced
• 2 TBS Currant Jelly
• Salt & Pepper to taste
• 1- 8 Pack Pillsbury Grand’s Biscuit’s       Biscuites

Directions
Mix Lamb, Rosemary, Onion and Currant Jelly. Form into small “slider” burgers. Salt and pepper to taste. Grill, broil or pan fry until medium rare/medium.

Bake Biscuit’s. Serve on Pillsbury Grand Biscuit’s or any buttery roll.

This recipe is so easy and so yummy. I purchase all my lamb from Pinn-Oak Ridge Farms. Owner and Staff are so friendly! http://www.wisconsinlamb.com/

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Fall Harvest

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It is that time of year again and I must say that this is my favorite time of year. I have a bountiful garden, there are cooler temperatures for cooking and I have that cozy, warm feeling inside.

Tomatoes and Peppers

I have been cooking like “krazy”! So many tomatoes; I have been making sauce, chili base and soup, all which can be found on my website.

Root Veggies like carrots from the garden!

How about a “crock pot” pot roast with assorted, fresh mushrooms, onions, red potatoes and carrots with beef broth and red wine?  Slow cook for 10-12 hours for a yummy supper after a long day at work.

Heat a large pan on high to sear the pot roast. Add a drizzle of olive oil to the pan. Place the salted and peppered roast to the pan. Brown on all sides. Remove from pan and add the mushrooms and onions. Sauté. Move the roast and mushrooms to the crock pot. Add a quart of beef stock and red wine the pan you just browned the meat and mushrooms in and reduce for 5 minutes making sure to scrape all the “brown bits” from the pan. Add to the crock pot. Make sure there is enough stock and wine to cover the roast and mushrooms. Quarter red potatoes and slice up some carrots. Add to crock pot along with your favorite herbs such as sage, thyme and rosemary. Cook all day.  Remember to be creative with this and all recipes; that is why I did not give you specifics! Have some fun.

 So many Green Peppers

Stuff them!

My stuff peppers were made with left overs in my fridge. I had brown rice, pre-cooked chicken, onion, celery, green pepper that I trimmed off the green peppers when I cleaned them, cranberries that I had in the freezer and some chicken gravy. I baked the peppers at 350 degrees for about 15 minutes. I mixed everything together and stuffed the peppers. Bake for an additional 30 minutes. Goes great with some crusty bread.  Channel your creative self on this recipe. Add what you like.

 

Corn and Apples

Corn is in season. It is a great time to make my Harvest Corn. Freeze this for Thanksgiving dinner or when you are hankering for corn on the cob. Make my Apple Crisp with all the apples that are coming into season. Get your family to help and an apple, peeler, corer, slicer really helps speed up the process. This freezes really well. When you reheat this the smell in your kitchen will be amazing! See the picture below. You can get this at Walmart or virtually anywhere.

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REMEMBER…all these recipes can be found on this website

October…Pumpkin Seeds!

My only wish is for you to have fun with cooking!

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Fall Harvest Apple Crisp

Fall Harvest Apple Crisp

Applecrisp

Ingredients-Topping

  •    1 cup Flour
  •    1 cup Sugar
  •    1 tsp. Baking Powder
  •    ½ tsp. Salt
  •    1 Egg

Directions

Place the above ingredients in a food processor and pulse until it is a fine crumble.

Put 10 cored, peeled and slice apples in a 9×13 baking pan. Sprinkle with the topping mixture. Sprinkle the top with cinnamon. Pour a stick of melted butter on the top. Bake at °350 for 45 minutes. Serve with vanilla ice cream.

I use whatever apples are in season. I love the Granny Smith Apples with this recipe to add the sweet and sour aspect. A food processor, foil pans and apple peeler/corer/slicer is a must to mass produce this recipe. My son and I, working together can get 6 pans completed in about an hour. Freeze and reheat. Yum!

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Rosemary Bread

Rosemary Bread.docx

 Yield: 2 loaves

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
3 tablespoons fresh rosemary or 1 1/2 dried rosemary
2 tablespoons butter

Directions:

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

2. Mix in 1 T butter, salt, and 2 cups of flour.

3. Add 3 tablespoon of the fresh chopped rosemary.

4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

5. Oil a bowl, put dough in it and cover with a towel.

6. Let dough rise in a warm place for one hour until doubled.

7. Punch down dough and divide in half.

8. Let dough rest about 5 minutes.

9. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

10. Let loaves rise again until doubled, about 45 minutes.

11. Preheat oven to 375°F.

12. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter. Sprinkle tops with and salt and pepper.

I found this recipe on the internet and found the bread to be so fluffy but a little bland. You definitely need to salt and pepper the tops. I will probably try this recipe again and maybe add some garlic powder to the dough.


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