Southern Fried Chicken- Paula Dean

Ingredients

3 eggs

1/3 cup water

About 1 cup hot red pepper sauce (recommended: Texas Pete) I used about 2 Tbl- and it was just right for us!

2 cups self-rising flour

1 teaspoon pepper

House seasoning, recipe follows

1 (1 to 2 1/2-pound) chicken, cut into pieces- I used chicken tenderloins

Oil, for frying, preferably peanut oil

House Seasoning:- I made half a recipe of this and it was still a ton.  You just sprinkle it on your chicken.

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Directions

1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. (I also double dipped the chicken and did not need extra flour.)
2. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
3. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

1. Mix ingredients together and store in an airtight container for up to 6 months.

Broccoli Cheddar Chicken and Rice Casserole- Half Baked Harvest

THE RECIPE

broccoli cheddar chicken and rice casserole.

Broccoli Cheddar Chicken and Rice Casserole, kind of like broccoli cheddar soup meets cozy weeknight casserole...made in one pot in under an hour...healthy-ish, easy and delicious!

 prep time 15 minutes

 cook time 40 minutes

 total time 55 minutes

 servings 6

 calories 542 kcal

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• kosher salt and black pepper
• 1 yellow onion, chopped
• 3 carrots, chopped
• 1 pound boneless chicken breasts, cut into cubes
• 2 tablespoons salted butter
• 1 1/2 cups basmati or jasmine rice
• 1/2 cup dry orzo pasta (use gluten free, if needed)
• 2 tablespoon fresh thyme leaves, plus more for topping
• 3 1/2 cups low sodium chicken broth
• 3 cups broccoli florets, roughly chopped
• 2 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper, more or less to taste
• zest of 1/2 a lemon
• 1/2 cup whole milk or canned coconut milk- I used cream
• 1 1/2 cups shredded sharp cheddar cheese

INSTRUCTIONS

1. 1. Preheat the oven to 425 degrees F. 

   2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli( I did not add the broccoli until the rice finished cooking- don't like over cooked broccoli), bay leaves, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.

   3. Once the rice is cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole. 

   4. Transfer to the oven and bake 15-20 minutes,( I just warmed the cheese under the broiler 4 min) until the cheese is melted and just beginning to brown. Serve warm with additional thyme and fresh basil. 

RECIPE NOTES

To Make Ahead: Prepare the casserole through step 3. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed. 

To Freeze: Prepare the casserole through step 3. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed. 

Gluten Free Orzo: I love DeLallo brand gluten free orzo. 

Korean Spicy Noodles- from Carlsbad Cravings

Korean Spicy Noodles Korean Spicy Noodles are a glass noodle stir fry loaded with tender beef, mushrooms, carrots, onions and bell peppers all bathed in a spicy soy, ginger, garlic sesame sauce.  It is a symphony of tantalizing flavors and textures and one of my favorite recipes to date – you don’t want to miss this one!     Most of the work for these Korean Spicy Noodles is is slicing your steak/veggies beforehand, so when its “go” time you can have dinner on the table in less than 15 minutes.    CuisineAsian Servings Prep Time 6 20minutes Cook Time 12minutes Servings Prep Time 6 20minutes Cook Time 12minutes

Ingredients Stir Fry 1pound flank steakcut across the grain into thin slices then cut into 2” length pieces  sesame oil 8oz. Korean sweet potato starch noodles (dangmyeon)see notes 1 yellow onionthinly sliced, then cut into 1” lengths 3.5oz. shiitake mushroomssliced 1cup carrots, cut into matchsticksfrom about 3 medium carrots 1 red bell peppersliced 2cups baby spinachabout 2 oz. Marinade/Sauce 1/3cup low sodium soy sauce 3tablespoons brown sugar 2tablespoons rice wine (NOT VINEGAR)may substitute dry sherry (see notes) 2tablespoons Gochujang or more if desired* I just used Siracha to taste 1/2teaspoon pepper 3 garlic clovesminced 1tablespoon freshly ground ginger(may substitute 1 teaspoon ground) 1tablespoon cornstarch Add later: 1 1/2teaspoons beef bouillon Garnish 3 green onionschopped 1tablespoon sesame seed

Instructions Whisk together marinade/sauce ingredients in a medium bowl (not beef bouillon). Add 1/4 cup marinade to a freezer bag/glass dish then whisk in 1 tablespoon sesame oil. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours (longer the better). To the remaining reserved Sauce, whisk in 1 1/2 teaspoons beef bouillon. Cover Sauce and refrigerate until ready to use.  Cook the noodles according to package directions just until al dente, taking care not to overcook. Rinse noodles several times in cold water. Snip noodles with kitchen shears into manageable lengths.  Heat 1 ½ teaspoons sesame oil in a large nonstick skillet over high heat until hot and sizzling. Add half of the beef to the skillet in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.  Wipe out pan. To the now empty pan, heat 2 teaspoons sesame oil over medium high heat. Add the onions, mushrooms, and carrots and sauté for 3 minutes. Add the bell peppers and stir-fry until crisp tender, about 2 additional minutes.  Add the noodles, beef and reserved sauce and cook while stirring until noodles are warmed through and sauce has thickened slightly. Add spinach and cook and stir one minute, or just until spinach begins to wilt.  Taste and add additional gochuchang if desired for more heat. Garnish with green onions and sesame seeds.

Recipe Notes

Where Can I Buy Korean Noodles?

• You can buy Korean Noodles on Amazon or in any Asian specialty store but take care you are purchasing the correct glass noodles.
• I purchased my Korean Noodles on Amazon and they were called, “Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch.”
• Glass noodles come in a few different varieties.  Non-Korean glass noodles are often made with mung bean starch or green pea starch.  They can also have different shapes from thin noodles to wide, flat noodles resembling brownish, clear fettuccine.  We are looking for the thicker, round grey Korean noodles made from sweet potato starch.   If you aren’t sure if the noodles are correct, check the ingredient list for sweet potato starch.

TIPS AND TRICKS

• Gochuchang. Gochuchang is a Korean BBQ Sauce that’s the perfect blend of savory, sweet and spicy.  I use Annie Chun’s Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but you can also easily buy it on Amazon.
• Rice Wine. Rice wine is NOT rice vinegar- DO NOT switch them out.  I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.  I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.  The best substitute for rice wine is pale dry sherry.
• Freeze beef. The easiest way to thinly slice beef is while it is partially frozen.  Wrap beef in plastic wrap or place in a freezer bag and freeze 1-2 hours until it is firm enough to hold shape but still soft enough to slice.  I like to cut the beef in half and place one half in the freezer until I am finished slicing the first half so it doesn’t start to defrost on the cutting board.
• Cut beef across the grain. You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat.  You want to cut perpendicular to the muscle fibers so they become as short as possible as opposed to long muscle fibers. Long muscle fibers will give you chewy, rubbery tough meat – so cut AGAINST the grain.
• Use a hot skillet. Your pan should be hot enough so that the meat sizzles as soon as it touches the pan. We want the outside of our meat to develop a nice sear while the inside remains tender, this ensures juicy steak.
• Don’t overcrowd your pan. Cook your steak in 2 batches so you don’t overcrowd your skillet which will steam instead of sear your beef.
• Mushrooms.  Purchase fresh shiitake mushrooms.  If you purchase dried mushrooms you will have to soak them in water before using them.   You may also substitute another variety of mushroom.
• Carrots.  If you don’t cut your own matchstick carrots, then store-bought matchstick carrots will be much thinner.  Add store-bought matchstick carrots to the skillet with the bell peppers and NOT the onions/mushrooms.
• Customize.  Feel to customize the veggie and use your favorites.
• Heat. Start with less than 2 tablespoons Gochuchang if you know you don’t like much heat.  Add more Gochuchang to taste at the end for spicier Korean Spicy Noodles.