Best Southern Fried Chicken

This recipe for The Best Southern Fried Chicken is the only one you need if you want something insanely amazing to eat. Flavorful, crispy, and simply amazing!

Ingredients

1. 16 chicken drumsticks (or a combination of drumsticks and thighs)
2. 1 1/2 cups buttermilk
3. 1 1/2 tablespoons Tabasco sauce
4. 2 teaspoons salt
5. 2 tablespoons black pepper (divided)
6. 2 cups all-purpose flour
7. 1 teaspoon cayenne pepper
8. Vegetable oil (for frying, about 3 cups)

Directions

•  Heat the warming drawer or oven to 200 F.
• Pat the chicken with paper towels to dry.
• In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
• Remove the chicken from the buttermilk and let any excess buttermilk drip off.
• Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.
• In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 F.
• Remove the chicken to paper towels to drain.
• Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches
• Serve and enjoy!

Tip

• In deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides, making it necessary to turn the pieces over to fry both sides.
• Three cups of oil will give you a depth of 1/2-inch in a deep 10-inch skillet and is sufficient to pan-fry.

Salmon & Shrimp Alfredo Recipe

This dish for salmon and prawn alfredo is flavorful and creamy. If you’ve spent much time on this website, you are aware of my fondness for a fantastic pasta dish.

Ingredients

1. 1/2 pound raw Shrimp, peeled/deveined
2. 2 salmon fillets (4-6 ounces)
3. 6-8 oz parmsean cheese,grated
4. 1 pint heavy whipping cream
5. 1 tbsp Prego Basil Pesto
6. 1 stick of butter
7. 2 tbsp seasoning salt
8. 2 tbsp old bay
9. 1/4 pepper
10. 2 tbsp garlic powder
11. 2 tbsp onion powder
12. 3/4 box penne pasta
13. 2 tsp minced garlic
14. 1/8 tsp chili powder
15. fresh parsley, finely chopped

Instructions;

1. Wash shrimp and salmon then pat dry. Season the shrimp and salmon with seasoning salt, pepper, onion powder, garlic powder, chili powder, and old bay seasoning.
2. For the pasta, cook according to the instructions on the back then drain it and set it aside.
3. Add 1 tbsp of butter to a clean pan on medium heat and add your shrimp. Cook them for about 3 to 4 minutes on each side until their pink yet golden brown. Remove them and set aside.
4. In a clean pan add 1 tbsp of butter on medium heat. Add the salmon to the pan and cook for about 7-8 minutes on each side or until done and golden brown.
5. In a clean pan, melt 6 tbsp of butter on medium heat. Add the minced garlic cook for about a minute until fragrant. Add the heavy whipping cream and mix. Add the pesto mix again.
6. Add Parmesan cheese and continuously mix. Season the sauce heavily. Mix until sauce starts to thicken (3-5 mins)
7. Add the noodles to the sauce and make sure the noodle are coated. Season with salt, pepper, onion powder, garlic powder, and old bay seasoning. Add a pinch of fresh parsley and mix thoroughly.
8. Grab a plate and add the noodles. Top with salmon and then shrimp. Garnish with parsley and parmsan cheese

Is it possible for me to prepare something in advance?

While it’s ideal to serve this dish right away, leftovers can be refrigerated in an airtight container and gently reheated over medium-low heat with a splash of water. It is not advisable to freeze the cream sauce since it may separate after thawing.

One Pot Mexican Rice Casserole

This recipe for One Pot Mexican Rice Casserole with ground beef is incredibly tasty, quick, and simple! This delicious dish with lots of taco flavour with beef, rice and corn will be a hit with the whole family!

This casserole has the exact same flavour as everyone’s preferred Mexican rice from a restaurant. All of that can be transformed into a substantial, all-you-you-eat supper in just 30 minutes! We all agree on this rice casserole, which is why it has always been a mainstay in my home. In the past, I would assemble it and bake it in the oven. That is, until I realised I could just turn this into a one-pan, stovetop meal. For incredible flavour, the rice simmers in the pan with the cooked ground beef, onion, corn, salsa, tomato sauce, and seasonings! When the rice is soft, toss in your preferred cheese and, if desired, garnish with green onions. Additionally, we truly enjoy this with an extra side of salsa

Ingredients

1. 1 Pound Ground Beef
2. 1 Small Onion, Diced
3. Salt & Pepper, To Taste
4. 2 Tablespoons Taco Seasoning
5. 1 Teaspoon Garlic Powder
6. 1 Cup Long Grain White Rice
7. 1 1/2 Cups Beef Broth
8. 1 15 Ounce Can Corn, Drained
9. 8 Ounces Tomato Sauce
10. 1/2 Cup Salsa
11. 1 Cup Shredded Cheese

Directions

1. Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
2. Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
3. Stir in the rice, broth, corn, tomato sauce, and salsa.
4. Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
5. Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.

Blueberry Basil Galette

I haven’t tasted anything like the deep, concentrated flavor and depth of these sweet blueberries anyplace else. When it comes to fruit-based sweets, it should come as no surprise that the quality of the fruit determines the quality of the final result. Even though I love blueberries straight off the vine, anything tastes even better when combined with butter and honey.

Ingredients

1. – 3 cups blueberries
2. – 2 teaspoons virgin coconut oil (melted) or other light oil (walnut, almo
3. – 1/4 cup fresh basil leaves (chopped)
4. – 1/4 cup fresh basil leaves (chopped)
5. – 1/2 tablespoon fresh lemon juice
6. – 1 teaspoon grated lemon zest
7. – 1/4 cup maple syrup
8. – 2 tablespoons arrowroot powder or quick-cooking tapioca, crushed fine in a mortar
9. – 1/8 teaspoon sea salt
10. – 1 1/2 cups white spelt flour
11. – 1/4 cup plus 2 teaspoons sugar
12. – cup up to ¼ cold water (as needed)

Preparation

• Mix flour and salt.Melt coconut oil, then stir with flour and salt until mixture resembles coarse meal.
• Add maple syrup gradually (if dough does not hold together on its own, add just enough ice water to hold dough together).
• Mix until a soft workable ball forms in the bowl; do not overmix.
• Add a small amount of flour if necessary.Shape the dough with your hands into a flattened disc.
• Roll dough out between two sheets of parchment paper; dust flour over the bottom sheet and on top of the dough.Use quick gentle strokes to start rolling from the center outward in each direction, like a compass.
• Transfer the parchment covered dough onto a baking sheet.Refrigerate the dough on the baking sheet while preparing the blueberry filling.To make blueberry basil filling:Preheat oven to 350 F.In a medium bowl, whisk 1/4 cup of the sugar, arrowroot powder, and sea salt together.Rinse and drain blueberries in a strainer, then transfer to a towel and blot dry.Gently stir in blueberries, basil, lemon zest, and lemon juice; set aside.
• Remove dough from refrigerator.Peel off top layer of parchment paper.
• Pour blueberry filling over tart dough, leaving a 2-inch border.Fold the dough border over the blueberry filling to form a pleated ruffle.
• Brush the folded dough border with 2 teaspoons oil, then pat the berries with the rest.
• Sprinkle the crust with 2 teaspoons of sugar.
• Bake about 45-55 minutes, or until the galette is golden and thick juices bubble on top.Cool completely before serving.

Source: Foodista