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Good 'ol Crispy Chicken and something sweet to end a meal

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Every so often we get a craving for a platter full of crispy fried chicken. Not only do we enjoy the crunchy coating on this chicken, it’s also so easy to serve as I can fry the chicken in the morning, refrigerate it and pop it in the oven and bake it before serving. No, it’s not low calorie, but worth the splurge when you want a good crunchy piece of chicken.

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Crispy Chicken

Serving size: 6

2 cups flour

2 tablespoons salt

2 tablespoons pepper

1 tablespoon dried thyme

1 tablespoon dried tarragon

1 tablespoon ground ginger

1 tablespoon ground mustard

1 teaspoon garlic salt

1 teaspoon dried oregano

2 eggs

1/2 cup milk (I use buttermilk)

1 broiler/fryer chicken, (3 to 3 1/2 pounds, cut up)

Oil for frying

Combine the first nine ingredients; store in an airtight container. In a shallow bowl, beat eggs and milk or buttermilk. Place coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat. Heat 1/4 inch of oil in a skillet over medium-high heat. Brown chicken on all sides; transfer to an ungreased 15- by 10- by 1-inch baking pan. Bake, uncovered, at 350 degrees for 45-55 minutes or until juices run clear.

Sweet/Sour Veggies Salad

Serving size: 12

3 cups cauliflower florets

3 cups broccoli florets

2 medium carrots, thinly sliced

1 medium zucchini, quartered lengthwise and sliced

1 small red onion, julienned

3/4 cup cider vinegar

1/4 cup sugar

1/2 teaspoon salt, (optional)

2 tablespoons vegetable oil

Sunflower seeds - optional

In a bowl, combine the cauliflower, broccoli, carrots, zucchini and onion; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt, if desired to a boil. Remove from the heat; stir in the oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels, if desired.

Mint Chocolate Pie

Serving Size: 8

6 tablespoons butter - don’t substitute

2 squares (1 ounce each) unsweetened chocolate

1 cup sugar

2 eggs, beaten

1/2 teaspoon vanilla extract

1/2 cup flour

Filling:

8 ounces cream cheese, softened

3/4 cup sugar

1/2 teaspoon peppermint extract

1 8 ounce carton frozen whipped topping, thawed

1/4 cup semisweet chocolate chips, melted

Additional whipped topping and chocolate chips, optional

In a saucepan, melt butter and chocolate. Stir in sugar until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Pour into a greased nine-inch springform pan. Bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Add extract; mix well. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate at least one hour. Remove sides of pan just before serving. Melt chocolate chips, drizzle over the top. Garnish with whipped topping and chocolate chips if desired.

GARY’S TIP: Lemon oil prevents wicker from drying out.

FOOD FOR THOUGHT: He is rich or poor according to what he is, not according to what he has.

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