Southern Fried Chicken

Southern Fried Chicken

INGREDIENTS: 

 1- 2 lbs cut-up chicken.

Sauce mixture:1- 4 eggs.
2- 1/3 cup water.
3- 1 cup hot sauce (Tabasco might be hotter).

Seasoning blend:1-  1/2 teaspoons salt.
2-  1/4 teaspoons fresh ground black pepper.
3- 1/4 teaspoon garlic powder.

Dredging mixture:1- 2 cups all-purpose flour.
2- 1 tablespoon baking powder.
3- 1/4 teaspoon salt.

DIRECTIONS: 

 Heat peanut oil in a large deep pot to 350°F (do not fill more than half full).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don't crowd chicken pieces-I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done.

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Pepperoni Pizza Dip

Pepperoni Pizza Dip

INGREDIENTS: 

 1-  1 (8 ounce) package cream cheese, softened
2-  1/2 cup sour cream
3-  1/8 teaspoon dried oregano
4-  1/8 teaspoon garlic powder
5-  1/8 teaspoon cayenne pepper
6-  1/2 cup pizza sauce
7-  3/4 chopped green pepper
8-  10 pepperoni slices, quartered
9-  1/4 cup sliced green onion
10- 1/2 cup shredded mozzarella cheese
11- toasted bread rounds or toasted breadstick

 DIRECTIONS:

 Combine first 5 ingredients.
Spread into a 9 inch pie plate or oven safe serving platter.
Cover with pizza sauce.
Top with green pepper, pepperoni, and onions.
Bake in 350 F° oven for 10 minutes.
Sprinkle with cheese.
Bake 5-8 minutes longer or until cheese is melted.
Serve with bread rounds or bread sticks.

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Pastrami on Rye

Pastrami On Rye

 INGREDIENTS:

1- 2 teaspoons butter.
2- 2 slices rye bread.
3- 1~2 tablespoon spicy mustard.
4- 6 ounces sliced pastrami (more, if you can handle it).

DIRECTIONS:

 Butter both slices of bread and toast until golden.
Spread mustard on both slices.
Warm pastrami in a hot skillet until heated through.
Pile on top of one slice of the bread and carefully close the sandwich.
To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.

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Macaroni and Cheese

Macaroni And Cheese

INGREDIENTS: 

1- 16 ounces elbow macaroni (cooked).
2- 1/2 cup butter.
3- 1 teaspoon salt.
4- 1/2 teaspoon pepper.
5- 1/2 cup flour.
6- 3  1/2 cups milk.
7- 1 lb cheese, cut into cubes.
8- breadcrumbs.

 DIRECTIONS:

 Preheat oven to 350 F°.
In a pan cook butter, salt, pepper and flour and stir until smooth.
Remove from heat add milk, return to heat and bring to a boil.
Boil 1 minute.
Remove from heat and add cheese, stir until melted.
Pour over elbows, sprinkle with breadcrumbs and bake at 350 F° for 30 minutes.

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Grilled T-Bone Steaks

Grilled T-Bone Steaks

 INGREDIENTS:

1- 1/2 cup water.
2- 1/2 cup light soy sauce.
3- 2 tablespoons brown sugar
4- 2 tablespoons lemon juice.
5- 2 tablespoons red wine vinegar.
6- 2 tablespoons extra virgin olive oil.
7- 1 tablespoon McCormick's Montreal Brand steak seasoning.
8- 1/2 teaspoon garlic powder.
9- 1/2 teaspoon chipotle hot sauce.
10- 1/4 teaspoon pepper.
11- 2~3 garlic cloves, smashed.
12- 2 beef t-bone steaks (1 in thick).

DIRECTIONS: 

In a large resealable plastic bag, combine the first 11 ingredients.
Add steaks.
Seal the bag and turn to coat.
Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a half day.).
Drain and discard marinade.
Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145  F° , medium, 160  F°, well-done 170  F°).

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Feisty Mustard Topped Hot Dogs

Feisty Mustard Topped Hot Dogs

 INGREDIENTS:

1- 2 dill pickles, chopped (about 1/2 cup).
2- 1 (4 ounce) can diced green chilies.
3- 2 tablespoons onions, chopped.
4- 2 tablespoons yellow mustard.
5- 8 hot dogs.
6- 8 hot dog buns.

DIRECTIONS:

Mix pickles, chilies, onion and mustard.
Grill hot dogs until cooked the way you like them.
Place hot dogs on bun and top with pickle mixture.

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Cinnamon Flop Brunch Cake

Cinnamon Flop Brunch Cake

 INGREDIENTS:

1-2 cups any kind of flour.
2- 1/4 cup sugar (add in more for a sweeter taste).
3-1 1?4 cup milk.
4- 1~2 teaspoon vanilla or 1~2 teaspoon almond extract (optional).
5- 3~4 teaspoons baking powder.
6- pinch salt.
7-1 large egg (optional).

DIRECTIONS:

Set oven to 175 C° (350 F°).

Prepare a greased 13 x 9-inch baking dish, or two 8 ~ 9-inch round cake pans (although the batter will seem like it will fit into only one 8 ~ 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).

In a bowl mix the 2 cups flour, with 1/4 cups white sugar, add milk, vanilla or almond extract, baking powder, pinch of salt and egg until just combined careful not to overmix.

Pour into prepared baking pan/s.
Generously spread brown sugar and cinnamon on top.
If desired sprinkle chopped walnuts or pecans over top.
Drizzle melted butter over top.
Bake for about 20~25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.

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