Do you ever get that craving for something but don’t have the urge to make them, or heck even purchase any store bought brands? I recently had that craving, and it was for jalapeño poppers. I have never found a frozen, store bought jalapeño popper that…
Month: August 2014
One of my favorite meals of all time has to be fried chicken, mashed potatoes, and corn. Hands down. Typically this type of meal is only served in the cooler months of the year as it is my true comfort food, but lately I COULD NOT RESIST MAKING IT. I’ll admit, I broke down and could no longer tolerate my craving for this meal. However instead of frying it in a cast iron skillet, I decided to take a spin on it and go for an crispy oven fried chicken. The name itself doesn’t really make much sense as there is no frying involved, however, the result is everything you would expect in an awesome fried chicken, without cooking it in oil, and a lot less cleanup as well.
This is pretty much a classic way of preparing fried chicken and it’s super easy and pretty much hands off, which is great during a busy work week.
Let’s get started.
- 1 whole fryer chicken, cut into pieces
- 1 quart buttermilk
- 1/2 tbsp cracked black pepper
- 1/2 tbsp seasoned salt
- 1 1/2 cup all purpose flour
- 1/2 cup corn starch
- 1 tbsp additional seasoned salt
- 1/2 tbsp additional cracked black pepper
- Cooking spray
Start by adding buttermilk to a large sealable bag, or large bowl. Add in 1/2 tablespoon of the cracked black pepper, along with 1 tablespoon of seasoned salt. Stir. Add in the chicken pieces (breasts, wings, thighs, drummies), and make sure all is coated.
Place in the refrigerator for at least 4 hours but preferably overnight.
Next, add the flour, additional salt and pepper to a brown paper bag, or large sealble plastic bag. Shake well.
Remove the chicken from the buttermilk and place in the bag. Seal, and shake the crap out of it. Make sure all is coated.
Remove the chicken from the bag, shaking off any excess, and place on a rack, and let the flour mixture mellow a bit on the chicken.
During this time, preheat your oven to 425 degrees.
Lightly spray the cooking spray on each piece of chicken, and place the rack onto a baking sheet.
Cook in the oven, for about 45-60 minutes, or until golden and crispy and the chicken registers 165 degrees.
Plate and serve with your favorite sides, and well, in this case you know what I served mine with.
If you are looking for a no fuss, non-oil, crispy style fried chicken, this is the one. It’s crispy, it’s juicy, and well, it’s just darn delicious. Hope you enjoy!
Come every spring, I ask my kids what they want to plant in the garden. Two of my kids are pretty pumped with ideas, where one simply is not. That’s perfectly fine in my book. Regardless, my wife defaults to tomatoes and cucumbers, while the kids default to green bell peppers and green beans. I take the liberty of choosing either things, and in this case I decided upon watermelon, hot peppers, sage, rosemary, strawberries, and red onions. We have been picking a ton of tomatoes, green beans, strawberries, and fresh herbs, and as of last week we picked our first green bell pepper.
I had this darn green bell pepper on my cutting board for a few days, and every time I looked at it, I thought what was I going to use it in. It was only one green pepper, and as I thought of stuffing it, or making a chop suey, I always think of dicing it up and turning it into a Denver omellete.
I love a Denver omellete, and in fact, it could be one of my favorite omelletes. It’s simple, delicious, and very fulfilling.
Let’s get started.
- 3 whole eggs, beaten
- 2 tbsp water
- 1 pinch of salt
- 1 pinch of cracked black pepper
- 1/2 cup of chopped deli ham
- 1/2 cup green bell pepper, diced
- 1 shallot, diced
- 1 1/2 tbsp unsalted butter
Start by adding the water, or cream if you want to the beaten eggs, and mix well.
Heat a skillet on medium, to low heat. Add in the 1 tablespoon of the butter and let that melt.
Toss in the ham, bell pepper, and shallots. Stir, and cook for about 5 minutes or until the peppers are slightly softened, yet still firm.
Remove from the skillet and place the mixture in a bowl.
Return the skillet back to the stove, and on medium heat, melt the remaining butter.
Add in the beaten eggs, and give that a gentle stir.
Using a spatula, or in my case a worn down rice paddle, begin lifting up the edges while maneuvering your skillet to let any wet egg mixture to to the edges. Continue this until the eggs are almost set.
Add in the bell pepper mixture into the center of the eggs, and gently fold over the eggs. Cook for another minute or so, or until how you like your eggs, and then slide onto your plate, and serve.
The result is everything you want in a great omellete. Tender and soft eggs, with the great salty and smokiness from the ham, and then the great, and fresh green bell pepper. Hope you enjoy! What is your favorite type of omellete?