KFC ORIGINAL SECRET CHICKEN RECIPE

A significant portion of my youth was spent eating KFC Original Recipe Chicken. When I was a child, my aunt used to take me home from school, stopping at the KFC that was located about half a street away. We used to share a strawberry parfait and chicken that they used to sell. I can still eat this meal memory whenever I choose, unlike the Pioneer Chicken my mom used to buy.

INGREDIENTS

1. whole chicken, cut into pieces
2. 3 beaten eggs
3. 4 tablespoons oil

For the coating

1. 2 cups flour
2. 4 teaspoons paprika
3. 1 teaspoons salt
4. 1 teaspoon pepper
5. 1 teaspoon poultry seasoning (or chicken stock powder)
6. 1 teaspoon oregano
7. 1 teaspoon tarragon
8. 1 teaspoon parsley
9. 1/2 teaspoon thyme
10. 1 teaspoon chives
11. 1/2 teaspoon garlic powder
12. 1/2 teaspoon onion powder
13. 1/2 teaspoon celery salt
14. Half a teaspoon of powdered onion
15. One-half tsp celery salt

GUIDELINES

•  After sifting the flour, combine all of the coating ingredients, then use a mortar and pestle to ground them all finely before placing them in a fresh plastic bag. Coat every piece of chicken with the flour mixture in the bag after coating it with the beaten egg. Make sure all of the flour is covering each piece.
• Warm up the skillet’s oil. Gradually brown the chicken, uncovered, in the oil. After the chicken is browned, cover the skillet and continue to sauté it over very low heat until it is cooked through. Lay out on paper towels to remove any surplus.

 

Creamy Spinach and Cheese Green Chile Enchiladas

Creamy Green Chile Enchiladas with Spinach & Cheese: We adore these cheesy, creamy vegetarian enchiladas. They freeze well and are really easy to make!

INGREDIENTS

1. One tablespoon of olive oil
2. One little yellow onion, chopped
3. one minced garlic clove
4. Ten cups of fresh spinach
5. One tablespoon of newly squeezed lime juice
6. one-third cup finely chopped cilantro
7. Can of green chilies, 4.5 ounces
8. half a teaspoon of cumin powder
9. 1/4 tsp ground chili powder
10. Half a cup of plain Greek yogurt or sour cream
11. To taste, add salt and black pepper.
12. 20 oz of enchilada sauce with mild green chilis
13. Eight tortillas made with flour
14. Two cups of Monterey Jack cheese, divided into two equal portions Cheddar cheese in two parts

Toppings:

• Green onions, chopped, diced avocado, chopped fresh cilantro,

GUIDELINES

• Set oven temperature to 375°F. Heat the olive oil in a big skillet over medium-high heat. Add the onion and simmer for 3–4 minutes, or until softened. Cook the garlic for a further two minutes after adding it. When the spinach leaves begin to shrivel and wilt, add them and simmer. Add the chile powder, cumin, cilantro, lime juice, and green chilies. Take off the stove and mix in the sour cream. To taste, add salt and pepper for seasoning.
• To assemble, line the bottom of a 9 x 13 baking dish with about ½ can of enchilada sauce. Spoon roughly ⅓ cup of the spinach mixture onto each tortilla. Combine both varieties of shredded cheese in a medium-sized bowl. About 3 tablespoons of cheese should be sprinkled over the spinach mixture per enchilada. Place seam side down in the baking dish after rolling. After rolling each enchilada and putting it in the pan, cover with roughly ½ of the other can and the remaining ½ can of enchilada sauce. There was some sauce left over. Top enchiladas with remaining shredded cheese. Bake for 20 to 30 minutes, or until the sauce is bubbling around the edges and the cheese is melted.
• preferred, garnish the enchiladas with avocado, cilantro, and green onions. Warm up and serve.

Tips

• Be aware that these enchiladas freeze nicely. After completely cool, transfer to a tupperware container without adding any toppings. When ready to eat, reheat individual servings in the microwave! Additionally, a whole pan can be frozen and then reheated in the oven!

Southern Brisket Grilled Cheese

Barbecue and grilled cheese sandwiches are two of my favorite foods ever. The resulting recipe mixes the two to create a mouthwateringly excellent feast. There’s no better way to use up leftover brisket than in this crunchy, cheesy, meaty, melt-in-your-mouth sandwich, I promise.

To season the meat, you can use any kind of barbecue sauce. I want ones that are spicy, sweet, and possibly infused with bourbon. You can also use a milder or tangier sauce if that’s your preference. Using wonderful leftover brisket, high-quality cheese, and fluffy white bread are essential ingredients. Now is the perfect time to use your cast iron pan or griddle, if you have one.

Ingredients

1. 8–10 ounces of cooked, shredded brisket
2. Half a cup of barbecue sauce
3. Eight pieces of white bread
4. 1/4 cup room temperature unsalted butter
5. Two cups of cheddar cheese, shredded

Guidelines

1. Combine the barbecue sauce and beef in a medium-sized bowl.

2. Spread butter on one side of each of the two pieces of bread and place, butter side down, in a large skillet over medium heat.

3. Put a small amount of cheddar cheese on top of each piece.

4.Next, top each slice of bread with a layer of brisket.

5. Place a second handful of cheese and the remaining buttered side-up bread slices on top. Close the skillet’s lid.

6. Cook the bread for 4 minutes on each side, or until the cheese has melted and the bread is golden brown.

7. Prepare the final two sandwiches in the same manner.

8. Cut each sandwich in half, then present it warm.

Burgers with Smoked Beef Birria

Thirty minutes for preparation 

4 hours for cooking

Yield: About 5 servings

 

Ingredients:

Borria

1.  4 cups water
2. 2 cups beef broth
3. 3 garlic cloves
4. 1 tablespoon Mexican oregano
5. 1 teaspoon dried thyme
6. 1 teaspoon ground cinnamon
7. 5 dried guajillo chiles
8. 2 dried ancho chiles
9. 2 dried chipotle chiles
10. One teaspoon of kosher salt
11. Four pounds of chopped chuck roast
12. Two tablespoons of canola oil
13. Two teaspoons of kosher salt
14. Two teaspoons of black pepper

Burgers:

1. Two pounds of ground beef (ideally 85/15)
2. Six buns;
3. one cup chopped cilantro
4. one cup sliced white onion
5. Kosher salt and pepper to taste

Guidelines:

1. To enable two-zone grilling, preheat the grill to medium-high heat (about 375°F). Place coals on one side of the grill.

2. Drizzle with boiling water after briefly toasting the chilies over fire.for ten minutes.

3. Take off the stems and seeds from the chiles and mix until smooth with water, broth, garlic, thyme, oregano, cinnamon, and salt.

4. Cut the chuck roast into 2-inch pieces, sprinkle with salt and pepper, and cook in high oil in a Dutch oven.

5. Fill the Dutch oven with the seared beef and chile broth, cover the grill, and cook for two to three hours.

6. Strain consommé, shred beef, and set aside.

7. Using wood chips, shape the ground beef into patties, season, and smoke for 20 to 30 minutes over warm embers.

8. Toast the buns if you’d like and finish the burgers over coals to your preferred doneness.

9. Put the shredded briga, onions, cilantro, and meat on the bun to assemble the burgers. Take a bite out of consommé.

Practical Advice: – You can prepare the beef birria ahead of time, even the day before, to

Tso’s Chicken

A traditional Chinese-American meal that is now a mainstay in many homes is General Tso’s Chicken. The dish has the name of General Tso Tsung-tang, a well-known Chinese statesman and military commander, although its origins are still unknown. While some believe it was invented in Taiwan, others say it was made in New York City. Whatever its place of origin, General Tso’s Chicken has gained popularity worldwide, and our slow cooker version is no different.

Ingredients

1. Four boneless chicken breasts chopped into bite-sized pieces .
2. half a cup cornstarch
3. Half a teaspoon of salt
4. 1/4 tsp black pepper
5. two tsp of vegetable oil
6. Half a cup of chicken stock
7. One-fourth cup soy sauce
8. 1/4 cup vinegar made from rice
9. Two tsp of hoisin sauce.
10. Two tsp of brown sugar
11. two tsp finely chopped garlic
12. one tsp finely chopped ginger
13. Half a teaspoon of red pepper flakes
14. Sliced green onions, optional as a garnish
15. (Optional) sesame seeds as a garnish

Guidelines:

1. 1. Combine the chicken, cornstarch, salt, and pepper in a big basin.
2. In a big skillet, heat the oil over medium heat. Add the chicken and simmer for 3 to 5 minutes, or until browned.
3. Place the poultry in a slow cooker.
4.  Combine the chicken broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, ginger, red pepper flakes and garlic in a separate bowl.
5. Over the chicken in the slow cooker, pour the sauce.
6. Cook for four hours on low heat or two hours on high heat.
7. If desired, top with sesame seeds and green onions and serve over rice.
8. Savor your wonderful slow-cooked version of General Tso’s Chicken, which is also healthy!

What’s needed to make the patty melts:

1. One pound of ground beef
2. Six pieces of rye bread
3. One-half teaspoon of onion powder
4. Half a teaspoon of powdered garlic
5. To taste, add salt and pepper.
6. Cheddar cheese, six slices
7. Six provolone cheese slices
8. Six tablespoons of unsalted, pliable butter

For the secret sauce:

1. ¼ C.Mayonnaise
2. 2 tablespoons chopped bacon bits
3. 3 Tbsp.Ketchup
4. 1 tsp.Sugar
5. 1 tsp.Relish

Directions:

1. Shape the meat into three flattened patties that are approximately the size of your bread slices.
2. Add salt, pepper, onion powder, and garlic powder to taste and season the meat on both sides.
3. On the burner, cook the patties over medium-high heat until they are thoroughly cooked. Take out of the pan.
4. Stir the sauce components together until thoroughly combined while the beef is cooking.
5. After giving the skillet a thorough cleaning, lower the heat to medium.
6. Lightly butter one side of every bread slice.
7. Three pieces of bread should be added to the skillet, greased side down.
8. Add two pieces of provolone cheese, two slices of cheddar cheese, and a meat patty on the top of each piece of bread.
9. Brush the remaining bread pieces with a little of the sauce on their unbuttered side and arrange them sauce side down over the patty melts in the skillet.
10. Once the provolone has melted and the bread has nicely browned on one side, flip the patties over.
11. After giving the opposite side of the bread a good toast, serve.

Sweet Onion Casserole

The mix of rice, Swiss cheese, and sweet onions in this recipe is delicious. It’s a great accompaniment to any meal, such as roasted fowl or grilled meats. Every time you serve it, you’ll receive compliments on it—it’s a family favorite.

Ingredients

1. One-third cup of raw basmati rice
2. Five cups of water
3. Half a cup of butter
4. Three pounds of finely chopped sweet onions
5. One cup of half-and-half
6. One and a half tablespoons of salt
7. Two cups of Swiss cheese, shredded and divided

Guidelines

• Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Grease a two-quart casserole dish.
• In a big saucepan, bring the water to a boil and add the rice. For about five minutes, stir, lower the heat to low, and simmer the rice until it is halfway done. After draining, set rice aside
• In a large skillet over medium heat, melt butter; sauté and stir onions for about 8 minutes, or until they are transparent but not browned. In the skillet with the rice, combine the sautéed onions and butter; add the half-and-half, salt, and 1 3/4 cups of Swiss cheese. Spoon mixture into the baking dish that has been prepared, and top with the remaining 1/4 cup of Swiss cheese.
• Bake, uncovered, for approximately one hour in a preheated oven, or until rice is soft and top is gently browned.

Nutrition Information

(per serving)

323 Calories

32g Carbs,

11g Protein,

and 17g Fat