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 ;) 

Red Velvet Cheesecake Brownies

Welcome to the most delicious dessert you will eat this holiday season. When I say this recipe is a winner, I mean it is seriously winning! It is so tasty and ever so decadent. Do you love cheesecake? Do you love brownies? Do you love Red Velvet? If you answered yes to any of the above questions you will be totally hooked on this creation. I originally made this for my coworkers birthday in September and it was a hit. Literally, my coworkers have been asking me to make this for them again every time I mention baking. So with the approach of another coworkers birthday I decided to pull out the recipe and have at it again. And I just couldn't do so without sharing with you all. The recipe comes together pretty easily and there are no crazy ingredients. Just be sure to use really good quality dark chocolate it really does make a difference and is worth the few extra bucks. I found the original recipe on this blog, SweetPeasKitchen. My brownies didn't come out quite as pretty but seriously it didn't even matter they tasted oh so good! I am doubling the recipe for you and you will thank me.

All packed up ready for the office! 

Red Velvet Cheesecake Brownies
Brownie Batter:
1 cup unsalted butter
4 oz. good quality dark chocolate chopped
2 cups sugar
4 large eggs
2 tsp. vanilla extract
3 tsp. red food coloring
1 1/3 cup all purpose flour
1/2 tsp. salt
Cheesecake topping:
2 -- 8 oz. packages block style cream cheese
2/3 cup sugar
2 eggs
1 tsp. vanilla extract

Prepare a 9x13 pan with butter and parchment paper. Leave the parchment paper long on two sides for easy removal. For the brownie batter which will be your first layer begin with a microwave safe bowl, melt butter and chocolate together until smooth. Set aside and allow to cool slightly. In a large bowl, combine sugar, eggs, vanilla extract and food coloring.  Using an electric mixer, mix until combined. Slowly add the butter/chocolate mixture, stir together. Pour the brownie batter in the prepared pan. For the cheesecake mix together all ingredients until smooth. Pour cheesecake batter over top of the brownie batter. To swirl use the end of a knife (my swirling skills are lacking). Bake at 350 35-40 minutes or until a toothpick comes out clean.

Oh, and did I mention I am trying to get to 50 followers by the New Year? So if you have friends who like to cook and are looking for new recipes feel free to forward on One Recipe at a Time! You can follow the blog by "Joining this Site" in the right hand column and entering your email address. Thanks guys, I have one more recipe before the holidays so be on the look out!

Power Smoothie

So with the holidays comes decadent eating, and I am not one to pass up the sweets. This is by far my favorite time of year to eat. All of my favorites seem to find the table during the holidays....turkey, mashed potatoes, magic cookie bars, sweet potato casserole. Name that holiday food and it has probably made an appearance on my favorites list. But all of this heavy food tends to weigh me down, literally weigh me down. And I need plenty of energy to get through shopping and wrapping presents and planning all of my holiday travel. So I have been whipping up this quick, super healthy, and tasty power smoothie. It is packed with vitamins and nutrients that make me feel good. It helps me start the day off on a good note. I use my Cuisinart Stick Blender to make this even quicker. 

Renee's Power Smoothie

1/4 cup old fashioned rolled oats

1 small ripe banana

1 tsp. honey

1/4 cup orange juice

1 large handful baby spinach

1 cup frozen blueberries

In a tall measuring cup (I used the one that comes with the cuisinart blender) or in a blender pitcher, pulse the rolled oats until they are the texture of corn meal. Add the banana, honey, and orange juice and blend until combined. Add the spinach and blueberries (still frozen) and blend until desired consistency. Then enjoy! 

You can see the specks of green spinach and rolled oats and you just know this is good for you. The smoothie comes in at a little under 300 calories and packs in the vitamin C, A, B-6, folate, iron, and magnesium. But the best part, it tastes great so you won't even mind that it is healthy! Hope you try out this delicious recipe in the near future, I promise you won't regret it. 

French Toast Bites

Hey all! It's the holiday season and that means my kitchen has been working over time. I just can't resist cooking for friends when holiday cheer is upon me. My coworkers are especially lucky since it is just so easy to bring leftovers into work with me. They get cookies galore! But the product of this recipe was for me alone, there was no sharing here ;) Plus breakfast foods don't tend to pack well.

I recently acquired the photography app Instagram on my iPhone, so I will be using that to show off my handiwork. In case you were wondering where the artistic flare came from.

These little pillows of delight are seriously the best breakfast I have had in a while. But beware these are a holiday treat and should be treated as such since they definitely pack the calories. But hey this is what holidays are for right, a little indulgence! I had a leftover baguette that needed to be used up since it was a little stale and what better way then to incorporate my favorite breakfast food.

French Toast Bites

1 loaf day old Baguette or French Bread
2 eggs
1/4 cup or so of half and half
dash of nutmeg
1 tsp. vanilla extract
2 tbsp. butter

For dusting:
2 tbsp. sugar
1 tsp. ground cinnamon

Syrup for serving

Beat together eggs and a generous splash of half and half (I say about 1/4 cup but adjust to the amount of bread you have, more half and half for more bread). Add nutmeg and vanilla. Cube the bread into bite size pieces or to the size of your liking. You could always do slices but I found the bite sized cubes more fun! Toss the cubes of bread into egg mixture until the bread soaks up all of the egg.

Melt 1 tbsp. of butter into large saute pan (or griddle if you have it) over medium high heat. Place the half of the soaked pieces of bread in the pan once the butter has begun to bubble. Watch carefully! They will cook up fast.  Cook for approximately 5 minutes or until pieces are browned on all sides.

In a medium bowl, combine cinnamon and sugar. Once you remove the fully cooked pieces of bread from the pan, place directly into cinnamon/sugar mixture and toss lightly until pieces are coated evenly. Set aside and repeat with the remaining pieces of bread.

Serve with a side of warmed maple syrup for dipping and enjoy! 

This is a super simple, quick and easy delicious weekend breakfast recipe. I hope you give it a try and if you do let me know how it comes out! 

The finished product! 

p.s. how do we like the new photo technique...yay or nay? Any requests for recipes or any challenges out there? I'm always looking for ideas to share with you all so just let me know.