It's Fried Chicken Ya'll

At the beginning of this blog I promised myself I would try things that a) I have never cooked before and b) that I have always been hesitant to try. And fried chicken was on the top of that list. Mainly, because I felt like it was a long, involved process and I have little to no frying experience  (for example see apple fritter disaster). But it is my second year into this blog and I am determined to stay on task. I had been craving fried chicken for the past two months but couldn't bring myself to go through the KFC drive thru. So you can only imagine my excitement when in the mail came this months Bon Apetit magazine and on the cover was FRIED CHICKEN!! The recipe claims that you will never need another fried chicken recipe, ever. I would have to agree. I might tweak how much of the spice rub I would use but other than that my chicken came out to fried perfection.

I'm not going to write out each step for you, I will let the culinary experts walk you through it if you follow this link, Bon Apetit--Fried Chicken.

Spiced rubbed up! 

But I will give you a few of my own personal notes. Instead of using a whole chicken, as suggested, and butchering it up myself, I purchased pre-cut drumsticks, thighs, and wings. This worked best for me since it was less work on my end. Even though it definitely was the more expensive route. Best advice I can give you is follow the recipe through and through, don't stray. These people know there stuff.

Dripping and Drying for the extra crunch!  

Instead of using a large skillet (I didn't have one handy), I used a mini deep fryer that my friends Kristen and Steve so generously let me borrow along with their fabulous kitchen for this here task. It worked really well since it immersed the chicken completely but did take longer since there were more batches to make. When cooling the chicken, make sure to use a rack so that the air can easily move below the chicken so that it keeps the skin nice and crispy. Otherwise, you will be stuck with soggy chicken and no one wants soggy chicken.

Almost time for eating...

This recipe really does make the best fried chicken I have had in a long time. Now being that I have been in this here southern part of the country for going on 8 years it is about time I mastered a southern classic. And what better day to make chicken then on a Sunday! This is for sure a weekend dinner and something special to boot. 

Delicious! 

But I couldn't end this dinner with just another southern dessert. I had to add a little northern aggression into the mix with some Boston Cream Pie Cupcakes! I found this gem of a recipe on Pinterest and had to give it a whirl. If you can make boxed cupcakes and vanilla pudding you can easily pull of this recipe. They look fancier then they are. Follow the link for the recipe: 

Boston Cream Pie Cupcakes

I used a regular vanilla pudding package instead of French Vanilla (no big difference there) and instead of heating the chocolate on the stove, I simplified and used the microwave (combine the 12 oz. of dark chocolate and 1 cup heavy cream in microwave safe bowl, microwave for one minute stir then continue for another minute or until chocolate is completely melted).  Hope you enjoy this post as much as I enjoyed the dinner :) Big shout out to Kristen and Steve for being my test dummies and helping me whip up a delicious meal! 

Chicken Marsala with Roasted Broccoli

So yesterday I was complaining of the cold, grey weather and how I couldn't remember the feel of the sun...And what does today bring, but SUNSHINE!!! It was beautiful here today, I couldn't help but be in a good mood. A warm 56 degrees with the sun shining down on everything. You better believe I rolled down the windows and took nice long deep breaths of the fresh air on my drive home. With the sunshine came motivation to cook up another delicious meal. With yesterday's leftovers for lunch I wanted another warm but fresh dinner. So I relied on a classic, Chicken Marsala. But I dressed up my side dish with something I have never tried before, roasted broccoli. I used fragrant fresh herbs to brighten up the marsala sauce for the chicken. You might even say that my chicken marsala was on double duty today. I used two varieties of mushrooms, two varieties of onion, and two different fresh herbs to keep things interesting. The broccoli came out delectable with a nice crunch and tangy flavor from the garlic. Definitely a new version of broccoli that will be seen at my table again.

Roasted Broccoli
1 large head of broccoli, cut into large stalks
4 whole cloves of garlic
3 Tbsp. Olive Oil
Salt and Pepper

Preheat the oven to 425 degrees. Cut broccoli into large segments and place on a cookie sheet. Peel garlic cloves and toss in with broccoli. Drizzle olive oil over the broccoli and season with salt and pepper. Cook for 20-25 minutes or until the broccoli begins to crisp.


Chicken Marsala
4 thinly sliced chicken breasts
1 cup sliced white button mushrooms
1/2 cup sliced crimini mushrooms
2 Tbsp. finely sliced shallots
2 Tbsp. diced yellow onion
4 Tbsp. flour, divided
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1/3 cup-1/2 cup Marsala Wine
3/4 cup low sodium chicken broth, divided
2 sprigs fresh thyme
1 Tbsp. chopped fresh parsley
Salt and Pepper to taste

To start, in a shallow dish place 3 Tbsp. flour, a pinch of salt, and a dash of pepper. Dredge the chicken breasts in flour mixture until a very light coating of flour is left on the chicken. In a large saute pan put 1/2 Tbsp. butter and 1 Tbsp. olive oil over medium high heat. Place chicken in saute pan and brown slightly on each side for about 2-3 minutes each side depending on the thickness of the chicken breast. You don't want to cook completely. Remove chicken and place on a plate to the side. In the same pan add the remainder of butter and olive oil, then add the mushrooms, shallots, and onion. Cook until the mushrooms begin to brown slightly about 4-5 minutes. In a shaker/blender mix 1 1/2 tbsp. flour and 1/3 cup chicken broth and shake until completely combined and there are no lumps. If you don't have a shaker you can whisk in a small bowl. Add the marsala wine to the mushrooms to deglaze the pan. Then add the flour/broth mixture to thicken the sauce. Use the remainder of chicken broth to thin out the sauce to desired consistency (you may need more then I listed in the recipe). Add the chicken back to the saucepan to finish cooking in the marsala sauce for another 5 minutes covered, or until the center of the breast is no longer pink.

I enjoyed the meal with a chunk of nice crusty bread to slop up all the yummy sauce and a chilled glass of Chardonnay to really top things off. Score two for Renee!

Falafel..semi-homemade

So tonight I needed something quick and fresh. This rain and grey weather has been bringing my spirits down. I almost forget what the warmth of sun feels like. I was craving something that would bring me the freshness of summer but still warm me up in the winter. I had some yummy Trader Joe's items stashed in my fridge so I raided those first and came up with FALAFEL! Who doesn't love a good chickpea meatball-esque delicacy. After I rounded up all of my ingredients I whipped up a quick cucumber and tomato salad, which added that fresh taste of summer to my falafel sandwich. I'll admit I did not make my tzatziki fresh like a normally would but sometimes a shortcut is worth it. I'll still include my go to tzatziki recipe just for you.

Cucumber and Tomato Salad
2 cherry tomatoes, diced
1/4 cup cucumber, diced into big cubes
2 tbsp. onion, chopped
1 Tbsp. red wine Vinegar
2 tsp. olive oil
Dash of oregano
Salt and Pepper to taste

Combine all ingredients in a small bowl and toss. Let sit for about 5 minutes so the flavors have time to rest.

Falafel Sandwich
3 falafel pieces (I used Trader Joe's pre made falafel)
1 small whole wheat pita round
2 Tbsp. Tzatziki (again I used Trader Joe's creamy garlic cucumber dip)
1 Tbsp. Fat Free Feta, crumbled
Handful of mixed greens, or lettuce
2 Tbsp. cucumber and tomato salad

Prepare falafel as directed on the packaging. Open the pita from the top. First add the mixed greens, layer 1 Tbsp. of the cucumber/tomato salad, top with falafel, sprinkle the feta, spoon on the tzatziki, top with the remainder of the cucumber/tomato salad and you are all set.

Then enjoy a light and healthy dinner! The cucumber salad makes enough for two servings to use for leftovers lunch.

Tzatziki (when I make it fresh)

1 cup plain fat free greek yogurt

2 cloves garlic, minced

2 Tbsp. fresh lemon juice

1 medium cucumber grated (peeled and seeded first)

2 Tbsp. or more of chopped fresh dill (dried works too)

Salt and Pepper

Grate cucumber used a cheese grater then strain the cucumber to release all of the water. Mix the cucumber, yogurt, garlic, and fresh dill until combined. Add salt and pepper to taste. 

Now onto a little Valentine's Day decorating project. Time to get crafty. Let me know if you try the recipe or some variation.

2012!

I can't believe it has been one year since this here blog was started. It began as a passing thought and has developed into a truly fun and exciting hobby. I wasn't sure how I would fair writing my thoughts for others to read, but it has been a very freeing experience. I love to give you all a taste of what I'm thinking, cooking, and feeling. One Recipe at a Time has taught me to try things that I never thought would work and to open up my mind and my taste buds to new things. 2011 was a hard year for many reasons and I'm glad to see it in my rearview. I can only begin to guess what 2012 has to offer but I hope it is full of new and exciting adventures, great recipes, great experiences and lots of happiness. I hope to reach more people with my recipes and my banter, so please pass this on to anyone who enjoys comforting food and a flair for fun.

To start the new year off right I'm sharing with you the easiest asian inspired/ make your own take out/pantry clean out/I just got back from a great weekend in Astoria and couldn't bear a trip to the grocery store style dinner. Please hold your applause for after :) 

Mixed Vegetable Asian Saute over Egg Noodles

1 large zucchini, cut into small strips

1/2 cup shredded carrots

1/2 cup sliced red bell pepper

1 clove of garlic minced

1 tsp. toasted sesame oil

1 tsp. canola oil (more if needed)

2 cups egg noodles (prepared as directed on bag)

1 1/2 tbsp. sunflower seed butter (or peanut butter or almond butter)
2 tsp. soy sauce

2 generous squeezes of Sriracha

Sesame Seeds for garnish (optional)

Salt and Pepper to taste

Start by preparing your egg noodles as directed on the packaging, feel free to use whatever you have in the pantry (spaghetti or soba noodles would work just as well). In a large saute pan swirl on your sesame oil and canola oil. Add zucchini, carrots, and pepper, allow to cook for 3-4 minutes or until they begin to soften. Stir in the garlic and continue to cook. Without removing the vegetables add the sunflower seed butter, Sriracha, soy sauce and salt and pepper. Stirring to combine all ingredients. Add about 3 tbsp. of the cooking water from your egg noodles to the large saute pan to thin out the sauce. Serve the vegetables immediately over noodles and garnish with a sprinkle of sesame seeds! 

Adjust the amounts of Sriacha to your taste, if you like it spicy add another tbsp. or so. I would also suggest a squeeze of lime juice which was no where to be found in my house. It still came out delicious but a little acid would really set this dish off! 

I hope you all stick with me for another year full of food and fun! Be on the look out for souffles, sixteen layer cakes, puff pastry, and healthy alternatives.  Love you all thanks for sharing this experience with me ;)