Chik-fil-a-like Nuggets
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
¾ cup milk
¼ cup pickle juice
1 egg
1-1/4 cups flour
2 tbsp. powdered sugar
2 tsp. salt
1 tsp. pepper
½ cup peanut oil, divided (or vegetable oil)
Honey Mustard Dipping Sauce:
½ cup plain greek yogurt, optional
1½ Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey
How to make it :
Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl.
Add chicken pieces and marinate in the refrigerator for 2-4 hours.
Combine flour, powdered sugar, salt and pepper in a large ziplock bag.
Shake to combine.
Remove chicken from the marinade and add into the bag.
Shake to coat the chicken completely.
Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.)
Test the oil by dropping in a bit of the flour mixture.
If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
Gently place chicken pieces into the oil with tongs.
Do this in 2 batches, as you don’t want to overcrowd the pan.
Cook the chicken for 3-4 minutes, or until golden brown on one side.
Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate.
Heat the remaining oil and continue with the other half of the chicken pieces.
Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.
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Crock Pot Corned Beef and Cabbage
1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)
How to make it
Place all ingredients in a large crock pot. Stir to mix. Cook on low for 8 hours. When done, remove meat and slice thinly across the grain. Serve with vegetables and some of the liquid.
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Sautéed Mushrooms
8 oz fresh mushrooms, sliced (I used white mushrooms)
1 medium onion, sliced thin
2 Tbsp. butter
1 Tbsp. olive oil
1 tsp. Worcestershire sauce
¼ tsp. garlic powder
How to make it
Melt butter and olive oil together in a frying pan. Add mushrooms and onions. Let them cook slowly, over medium heat, until mushrooms are getting a little brown and onions are soft (about 20 minutes). Add Worcestershire sauce and garlic powder. Continue to cook until mixture begins to thicken. Serve with grilled steaks and chicken. If you have leftovers (which you won’t), put it in omelets.
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Southern Caramel Cake
Ingredients
Cake
2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans
? tsp salt
2 cups sugar
2 sticks unsalted butter
1 cup water
1 tsp soda
½ cup buttermilk
2 eggs
1 tsp vanilla
Frosting:
3 cups granulated sugar
1 stick butter
1 cup heavy cream
Dash of salt
2 teaspoons vanilla
Instructions :
Cake:
Preheat oven to 350.
Butter and flour two 9-inch cake pans.
Sift 2 cups plus 2 tablespoons flour and salt into large bowl.
Add sugar and whisk until blended.
Combine butter and water in a saucepan.
Bring to a boil and pour over the flour and sugar. Whisk until blended.
Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.
Pour into greased and floured baking pans.
Bake for 20-25 minutes, checking cake after about 15.
Cake is done when tester comes out clean but be careful not to overcook.
Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.
Caramel Frosting
NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.
In large saucepan, place 2½ cups sugar, butter, cream, and a dash of salt. Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet.
At the same time, in a small skillet, put ½ cup sugar and melt on medium until it becomes an amber color. You don’t stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the saucepan.
Once you pour in the syrup, cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer.
Remove pot from heat, stir in vanilla, and let cool for about 15 minutes.
Either transfer to large stand mixer and beat on medium speed or use hand mixer on medium and whip until it becomes frosting consistency, 15-20 min.
If frosting sets too quickly or gets too thick, you can add a little additional cream.
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Utterly Deadly Southern Pecan Pie
1 cup sugar
1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shell
How to make it :
In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
At this point I like to strain the mixture to make sure it’s smooth and lump free.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 45 to 60 minutes or until set.
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Macaroni Salad
16 oz. macaroni (can use rotini or ziti)
1/2 cup milk
2 teaspoons instant beef boullion granules
2 Tablespoons hot water
1 1/2 cup mayonaise
1/2 cup sour cream
1 1/2 teaspoon salt
Several dashes black pepper
3 tomatoes, seeded and chopped
3/4 cup finely chopped red onion
2 small green peppers, chopped
1/3 cup sweet pickle
2 teaspoons dry dill weed
How to make it
Cook macaroni in salted water and drain. Toss macaroni in 1/2 cup milk and cover and chill.
In a medium bowl, dissolve boullion in hot water. Add mayo, sour cream, salt, pepper. Stir into macaroni. Add tomato, onion, green pepper, pickle, and dill weed. Makes about 16 servings.
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Salted Caramel Layer Cake
Caramel Cake
½ cup unsalted butter, room temperature
1 cup sugar
¾ cup firmly packed dark brown sugar
3 large eggs
1 tsp vanilla
2 cups flour, sifted
1 cup buttermilk
1 tsp baking soda
1 Tbsp white vinegar
Salted Caramel Sauce
2 cups sugar
12 Tbsp (3/4 cup) unsalted butter, cubed & room temperature
1 cup heavy cream, room temperature
1 Tbsp fleur de sel (I used sea salt and crushed it down into smaller flakes)
Caramel Frosting
½ cup firmly packed dark brown sugar
5oz (approx 10 Tbsp) unsalted butter, room temperature, divided
⅓ cup heavy cream
8oz cream cheese, softened
¼ tsp salt
2 cups powdered sugar, sifted
How to make it :
Caramel Cake
Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
Preheat oven to 350 F degrees.
In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.
Mix in the vanilla.
Add the flour and buttermilk alternating until just combined.
In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!
Separate batter evenly into the three prepared cake pans.
Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.
Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Salted Caramel Sauce
In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.
Once the sugar has melted, stop whisking and cook until the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.
Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.
Slowly pour the heavy cream into the mixture and whisk until incorporated.
Stir in the fleur de sel.
Cool for about 10-15 minutes before using.
Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.
Caramel Frosting
In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don't have time to wait.
In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.
Mix in the salt.
Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.
Add the sifted powdered sugar and mix on medium speed until smooth.
The frosting will feel very soft - so refrigerate it for 10-15 minutes before frosting the cake.
Assembly
Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.
Allow the caramel sauce to soak into the cake.
Repeat this process with a second layer of sauce.
Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.
Spread a thin layer of frosting over the top of the layer - no more than ½ a cup of frosting.
Place the second layer on top and spread another thin layer of frosting.
Place the final layer of cake on top and frost the outside of the cake with the remaining frosting.
Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.
Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel.
Refrigerate until ready to eat - but remove 15 minutes before serving.
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