32 ounces chicken broth
1 onion, cut into wedges
1/2 lb bacon, cut into small pieces and semi fried
salt, to taste
pepper, to taste
“I participated in a campaign on behalf of Mom Central Consulting for Boys & Girls Clubs of America. I received a promotional item as a thank you for participating.” Just in the last couple of years have any Boys & Girls Clubs of America activities been available in our area. One of the most [...]
I love it when fresh corn starts coming in from the fields. I always get LOTS extra to put in the freezer for later but the problem with that is that you have to blanch corn before putting it away. It is typically a long and tedious process and makes a huge mess in my [...]
We recently had a day of cooking. Lots and lots of cooking. We didn’t cook for 2 weeks because it was simply too hot (our air went out) and we were all really hungry…and I had a lot of catching up to do. I had ideas running out of my ears from not being in [...]
“I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.” I take a lot of pictures of food. I am no photographer but when I am posting a recipe here for you [...]
It never fails that when you have a grand
scheme plan, something will always happen. Recently I had planned a steak dinner for my family and had invited a friend that is very dear to us. She had been talking of wanting a steak for a few weeks and I wanted to surprise her with the dinner she had been craving. Well wouldn’t you know it, the grill tore up! What to do??? Ohhh, I know…I will cook them indoors. See I have several friends who are Chefs…and when we all get together food is the main topic. How to cook a great steak is always a HUGE debate. Some like them grilled, some like them seared. So, today we are going to sear…because we certainly can’t grill. Please don’t tell, but I like them both ways…I mean heck, it’s STEAK! I just don’t think you can go very wrong as long as you know what you are doing either way you decide to cook them.
First off, you need to prepare your meat. Start by brushing both side of the steak with a good Olive Oil.
Then you want to season both sides with some salt, pepper and seasonings. I say use whatever you like. My personal favorite is Grill Mates Montreal Steak Seasoning. It had a great flavor and all the spices that I like on a steak.
Now, here is where it gets interesting. You are going to want to use a cast iron skillet that is very hot. I always turn my stove eye on high and let the pan pre-heat for a few minutes. Be warned…It’s going to get smokey!! But gonna be WELL worth it!
Cook on each side for 2-3 minutes each. Once both sides are browned you will Place a pat of butter on each steak, remove the pan from the stove eye and place it in the oven on 400 degrees. How long you leave the steaks in the oven will depend on how well done you like yours and how thick the steaks are. I usually go for around 10 minutes and have a nice medium well steak.
Ohhh Heavens to Betsy!!!
Yep, THE number one staple to any Southerner’s picnic, family gathering, church social, funeral, reunion or party of any kind.
There are so many different ways to cook fried chicken and they are all correct. It just depends on what region you live in and how your Momma and Grandmomma done it as to which you probably use in your home. Growing up I didn’t care to much about cooking. My Daddy was always in the kitchen cooking up something and while I remember it being a passion of his I didn’t hang out with him in there too much. Now, I regret that and I wish I had made a pest out of myself and made him show me what he was doing. So many of his recipes went to the grave with him, lost forever. So, when I started looking for a fried chicken recipe I went to my Great Aunt Ruth. With both of my Grandmomma’s and my Dad gone I had to look somewhere. My Momma didn’t like to cook a lot when we were young and since my Daddy did it was usually his job. Ya’ll have heard me talk about my Aunt Ruth many times and she is one of the best cooks I know…and I have ALWAYS loved her fried chicken.
Ruth told me that the trick to any good fried chicken is to marinate it in a mix of buttermilk and egg for at least several hours, preferably overnight.
After your chicken has marinated you want to gather your other ingredients.
Flour, Salt and Pepper.It doesn’t really matter if you use self-rising flour or all-purpose flour. Just flour.
I know you see the ranch dressing up there, I am getting to it…
…you see, we have experimented with adding many flavors to the mix and the one that is requested the most is Ranch Dressing mix. We also like adding some cayenne pepper or chili powder and cajun seasoning for a spicy fried chicken. Or add a little powdered sugar for a taste more in line with Chick-Fil-A chicken. We also like to add dry Italian dressing. Or just Italian seasoning. You can also do lemon pepper seasoning. See where this is going? The possibilities are limitless.
Mix all your dry ingredients together and dredge your chicken in it.
Ruth also told me to always fry my chicken in Peanut Oil.
So that is what I use. Heat your oil in a heavy pan on medium-high, then drop your chicken in, just be careful of oil splatters.
Remove it from the oil and place on a paper towel to drain when it is golden brown.
Chicken (I use chicken tenders)
Salt and Pepper to taste
Seasonings of your choice (Ranch was used in this batch)
Whip one egg and add to buttermilk. You will use enough buttermilk to cover your chicken and marinate at least 4 hours, preferably over-night. Heat oil in a heavy pot on medium-high heat. After chicken has marinated mix flour, salt, pepper and seasonings of choice together. Dredge chicken in the flour mix coating well. Place chicken, one at a time, in oil. Fry until golden brown.
If your oil is too hot your chicken will cook too quickly on the outside and be raw on the inside so make sure not to use too high of heat.
Ok, so I didn’t really make homemade apples. Guess the title is a little misleading on that part. But I have made LOTS of homemade caramels. When I say LOTS…I mean LOTS.
I made tons of homemade caramels for Erin’s wedding. They were such a big hit that I have had people calling me since asking if I would make them a batch. Sooo, over the past few weeks, I have made about 10-12 batches of caramels. I had my niece Kristin for several days during that time and she decided that we needed to make caramel apples instead of just rolling small pieces of caramel into bite-size pieces. I think she got tired of rolling the caramels in their wrappers. It is all a tedious process but OhSo worth it!
I originally found the recipe on SouthernPlate.com last year and knew right off I had to make them. Then we tried them…and had to make more. And more. And more. Then Erin requested them for the Candy Bar at her wedding. Then this one and that one has requested them. We have had many trials and errors while making homemade caramels but here at The Post-It Place, we just can’t stay away from them and I am going to tell you how to avoid some of the errors that we have made along the way, as well as how to use that homemade caramel to make some of the best caramel apples ever!
First, we have to make the caramel itself. Here is Christy from SouthernPlate’s recipe with a few note on things we have learned:
1 Cup sugar
1 Cup Butter or Margarine (I only use real butter. I found that when I used margarine it didn’t turn out quite right but that may also have something to do with the humidity or something here.)
1 teaspoon vanilla (I used a little more just for the flavor. Like a teaspoon and a half.)
1 cup dark corn syrup
1 can (14 ounces) sweetened condensed milk
Line an eight inch square pan with heavy aluminum foil. Butter foil and set aside. I personally used a 9 X11 aluminum pan and buttered the pan, didn’t use foil. The reason being is that it cooled faster and I could get them rolled out quicker. In large sauce pot, place sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Boil slowly for four minutes without stirring and then remove from heat. Stir in sweetened condensed milk. Return to medium heat and place candy thermometer in pot. Cook, stirring constantly, until thermometer reads Soft Ball Stage (238 degrees). It takes about 30 minutes of stirring, and you have to continuously stir, stir, stir! You are gonna want a break, but keep stirring! Remove from heat and stir in vanilla.
Pour into prepared pan. Allow to cool until able to handle. I test by placing my hand on the top of the caramel, you want it to be a little warm so that it is still able to be worked, but cool enough to handle. Cut into one inch squares and place each square (which will look like a blob at this point) in the center of a wax paper square, roll up and twist ends. I personally don’t cut mine. I pinch off a bit and roll it into a ball and place on the wax paper. You will then want it to sit and cool/dry completely before you roll it in the wax paper. This helps prevent the caramel from sticking to the paper when you unwrap to eat.
Now, if you want to make caramel apples you will want to make the caramel as stated above, but instead of pouring it into a prepared pan I simply place mine (in the pan I cooked it in) on top of another pan with water…essentially making it a double boiler. Keeping the caramel warm and pliable I simply dipped my apples in and placed them on waxed paper to cool. That is it. EASY. I didn’t have any sticks for my apples. I hunted all over town with no luck. So, we just improvised…
BUT, quite by accident due to being in a hurry we found a MUCH tastier way we like caramel apples. I had cut an apples into pieces for another project and had some left over so I poured some of the caramel over the cut apples. OHHHhhMyStinkinHeck!!!!
They were FABULOUS. Here is why: The warm caramel poured over the apple slices released the apples natural juices which then combined with the caramel making like a caramel apple juice sauce. Ok, and you got more caramel with each bite.