Fried Chicken, Mashed Potatoes and Green Peas

Mom and dad had just returned from a short honeymoon after being married in Tacoma in early September. They arrived home at nearly midnight before dad had to head out to his brother's butcher shop where he had worked the past two years. The day was busy as usual cutting meat as neighbors made their daily runs for the evening meal and dad and Uncle Auby filled their requests.





The day started with the meat truck arriving early. Dad and Uncle Auby got there around 4:30 AM to load the meat into the lockers and begin the preparation so that by the time they opened later that morning they would have freshly cut strips displayed and prime sections trimmed and ready to cut to the desired thickness. Dad knew this was not his future but for now, it paid the bills.





Everyone was asking dad about the wedding and the honeymoon and kidding him about "the little woman". Of course, everyone from the neighborhood knew dad well since they had watched him grow up over the years and although many did not attend the ceremony it was only because they all worked hard during the depression and time was of a premium. Mom and dad both understood.





All in all, it was a good day. Dad was well liked and he could feel the love of the neighborhood as it wished him and his new bride the best. Dad looked forward to getting home to see what Betty had in store for their first dinner in their home and also finally getting a full nights rest in their own bed. But what Harold didn't know, he was in for quite a surprise.





When mom was 14 and her sister Francis was 12, their mom died of cancer. Grandma had been dealing with the illness for close to a year and during that time she spent hours with her daughters preparing them to handle things for their father when she was gone. Francis was given kitchen duty and mom was responsible for cleaning the house. And in both cases it was important to do things just right so that had to be their focus. Grandfather was the President of a bank in Tacoma and not only did Grandma feel there were standards to be upheld because of Grand dad's position, Grandfather ran his home much like the bank and although he loved his family and was a loving father, it was important to him that those standards were met ' to built character and display pride.





As a result, Francis became quite a cook and mom never missed a beat when it came to keeping a home looking well cared for. But when it came to marriage time, there was one thing that dad didn't know: Mom didn't even know how to boil water.





Dad got off work around 6 PM and made the 5 mile trip home. He had eaten lunch but just a snack of sorts since his first day back to work was so busy with everyone wanting to know about the wedding and honeymoon. As he walked in the door he yelled "Betty, I'm home!" But there was nothing but silence. "Betty, are you here?" Dad walked to the back of the house thinking maybe mom was outside talking to a neighbor but he could see no one. Then he looked at the stove and nothing was in the oven. There was a knife on the counter and a small pan but nothing else. "Mmmmm..." he thought and just then he could hear something coming from upstairs. It sounded like whimpering. "Betty, are you upstairs", he said as he started to take his first step.





Sure enough, mom was in the bedroom on the back side of the bed on the floor with her hands covering her head. She was crying like a baby. "What happened?" "Are you alright?" Dad patted her back and asked her again what was wrong. Slowly mom sat up and told dad her problem. "Harold, I have tried all day long to figure out what to do for dinner but I have never cooked before. And I don't want you to be disappointed in me." Typical of dad, he sat next to mom and put his arm around her and consoled her and said "It's all right honey." "It's no big deal." "Let's go down stairs and see what we can figure out."





Mom and dad made their way downstairs and into the kitchen where dad found the chicken and asked mom to take a chair. Then with the knife that mom had already set out, dad proceeded to gut the chicken and cut it into pieces being very sure mom could see each step. Then with directions and mom's help they floured the chicken and baked it and then added potatoes and green peas. They both laughed after words as they sat at the table and enjoyed their first cooked meal. Mom wrote out the instructions so that she could remember and all was good.





For the next three weeks, mom and dad enjoyed their fried chicken, mashed potatoes and green peas and there was no doubt that mom had this meal mastered. And if you knew my father at all, every evening (and this continued to the day he died) it didn't matter what he was eating he would sit there and quietly show his contentment with satisfying sounds saying "Betty, you have done it again, THIS is absolutely delicious."





At work one day, he was talking to his brother and telling him about the dinner meal and asking how was he ever going to tell Betty that he was getting tired of the same meal every night. Auby suggested finding the right moment and suggesting adding a little variety to just change things up a bit. So that evening, dad did just that. After dinner, dad suggested they take a nice walk around the block and he even brought home some flowers to put on the table and paid special attention to mom and complimented her on how she looked and so on. Then as they were sitting out on the porch enjoying some coffee, dad mentioned to mom how much he appreciated her cooking and suggested that maybe it was time to add some variety to the meal and mom quickly perked up "I was thinking the same thing and actually was going to try something different tomorrow night. But I don't want to say anything right now, let it be a surprise." Dad was so relieved. I guess mom too was getting sort of tired of the same thing every night.





That next day, dad went to work to tell Auby what happened. They both chuckled about having to eat fried chicken for 22 days straight and had quite a time chiding each other as the day went on. "How about a chicken sandwich for lunch...?" "No, I'm too chicken for that." "Is that a cackle in the back room or another one of your chickens?" The day continued...





Dad was looking forward to seeing what mom had come up with and so on the way home he was trying to guess what she had done. Pork chops...a nice roast...some sort of beef stew...lots of possibilities... As dad walked in the door, mom greeted him and asked him to stay in the front room till it was time to serve dinner. She even handed him a nice glass of red wine and had his favorite chair all fluffed and ready for him to plop into. "This was sort of fun..." he thought. The anticipation was killing him.





Mom talked with dad from the kitchen about her day and asked all about dad's work as she cooked away and dad sipped his red wine. Then mom appeared at the doorway and everything was covered and set on the table ready to be revealed. Dad was in for quite a shock. As he opened each lid to serve up each plate he found variety all right. Mom had found some food coloring and everything in every dish was a different shade of blue. Blue fried chicken, blue mashed potatoes, and, the specialty of the house, dark blue green peas. She was so proud of her accomplishment and again, if you knew dad, it was all about making mom happy and making her feel good as he commented "Oh my goodness Betty, you have done it again, this is absolutely wonderful!" With that encouragement, and the secret to variety that next week mom went crazy and used a different food coloring for each day of that week. It took over 20 years for dad to recover before he could face fried chicken, mashed potatoes and peas again.

Jeff Gustafson and MyHATT, An international dinner club concept where people get to know people one bite at a time...thank you to The Daily Buzz and my entire MyHATT contributing staff for the educational content for world culture, the history, world traditions, the international menus for this family activity...

http://www.myhatt.com

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2 great Thia recipes

Thai New Year, or Songkran, takes place between 13-15 April this year and is often referred to as the water festival, as it traditionally celebrates the end of the dry season. During Songkran, it is customary to celebrate with loved ones by throwing water on them - it is believed the water washes away evil and misfortune.
Another tradition is to show generosity and this usually takes the form of a Thai banquet. So invite your friends and family around and tempt them with these mouthwatering Thai recipes.

I have been writing articles online now for quite a while. I enjoy writing about all sorts of subjects and you can check out my latest websites on Trane Heat Pumps, Weslo Cadence Treadmill and the Jamie Oliver Cookware range.

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Cheap Meal Ideas - 3 Alternatives to Fast Food

Society today is very tired and overworked. Everyone is busy and running at a fast pace each day. It does not matter what the reason is for the hectic pace of your lifestyle, your time is precious and needs to be managed effectively. You need cheap meal ideas to help you stretch your time and money while still providing a wholesome and nutritious dinner for you and your family.

The fast food makers know how little time we have and use this very thing to make themselves successful. The idea of coming home after a long day at work and cooking for four or five people is not something we tend to look forward to on top of preparing for the next day and trying to get the homework done. This is why they offer you cheap meal ideas that require no cleaning, no cooking, and only 25 minutes to pick up.

Mothers and fathers are the first to take a run to the drive through to avoid the hassles of grocery shopping, cooking, and cleaning up after dinner so they can go home and relax a bit before they need to wake up and do it all over again. The problem with this is that eating so much fast food will inevitably cause obesity and is not the healthiest choice to consider. There are some very cheap meal ideas that take almost no time to prepare and will make coming home to a good meal more bearable.

The first cheap meal idea includes meat, vegetables, and pasta or rice all in one dish. To make a quick stir fry, begin with some thin slices of meat. Beef is good and chicken will also work. Add a modest amount of soy sauce to the meat. Cook until done completely. In the same pan, add a bag of stir fry vegetables to the mix. Add a cup of water to the mix as the vegetables are heating to make a sauce of sorts. While the meat and vegetables are cooking, get out a bag or two of the boil in bag rice. Let this cook as the rest is heating. When the rice is complete, put a helping on each plate and cover with the stir fry vegetables and meat. Not only is this a cheap meal idea, it is also fast; it can be made in only 20 minutes.

You can whip up a hearty batch of pancakes and scrambled eggs for the family in about 30 minutes or less. If you think it is strange to eat breakfast food for dinner, consider how these same foods give you what you need to go through an entire day. Another one of the cheap meal ideas to try is a simple macaroni and cheese with meat dish. The ground beef or turkey only takes 20 minutes to cook through and the macaroni and cheese can be finished before the meat is. For an added flavor, add one small can of tomato sauce for a tomato macaroni dish.

When you fix one of these or other cheap meal ideas at home, you are taking time out of your busy day to treat yourself and your family special.



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Achieving Weight Loss Is Painless

Obesity is primarily attributable to ingesting a lot more calories than the body requires. Empty calorie count items for example corn chips, brownies as well as sugary cola possibly will taste yummy, however those items will not curb hunger for long amounts of time. Accomplishing weight loss for good can only be achieved ingesting healthier food products daily. Consuming healthier food products will hinder Diabetes Mellitus as well as other related diseases as well.
Fiber and water are essential substances for eliminating fat. Both of these add few calorie count compared to their volume. Ideal foods providing soluble fiber include brown rice, apples and rolled oats. Soluble fiber reduces appetite plus helps balance blood sugar levels. All soluble fiber is not the same. As an example, oat bran takes in much more water than wheat bran therefore it decreases cholesterol as well as balances blood sugar levels more efficiently. Additional excellent food items that soak up lots of water include legumes and beans.
Being dehydrated creates the same sensations as being hungry. Maybe food items will not be needed when hunger pangs are felt. Between meals try and consume a lot of pure water. People that achieve long term loss of fat consume a lot of purified water. A minimum of eight glasses of purified water should be consumed daily. Fruits and veggies provide abundant water. Plus, soups and stews contain large amounts of water.
Fiber and water are essential for slimming down. Nevertheless, attaining weight loss permanently can only be accomplished eating food items containing hardly any refined sugar and hydrogenated oil. This type of sugar contains a lot of calorie count and low or no nutriments. Refined sugar is located in foods labeled low-fat as well as common food products like barbecue sauce, salad dressing and mayonnaise. It is used in most processed snack foods for example Twinkies, cookies and candy bars. Research has proven it leads to excess weight.
Human generated food products containing partially hydrogenated oils must be avoided to get rid of unneeded body weight. Research has discovered hydrogenated oil promotes extra weight. When nutritious food products for instance fish, chicken breast and turkey breast are cooked with hydrogenated oil then a lot of their nutrients are gone. These foods are more healthy whenever baked, broiled or grilled.
Simple lifestyle changes can help a dieter to drop unwanted body weight. Eating additional veggies and fruits, consuming plenty of water as well as reducing intake of processed food items assists people to reduce excessive body fat. Get rid of every frying pan and then begin broiling, baking or grilling more at home. Achieving weight loss permanently will only be attained dining on healthier foods daily.

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Chef Basket: All Your Cooking Essentials in One

Whether you live in a small city efficiency apartment or a spacious suburban home, storage space in the kitchen is probably limited. There is simply never enough room for all the pots, pans, plates, bowls and utensils you need for cooking. The counters are cluttered with toasters, microwave ovens, food processors and the like, and all the drawers and cabinets are stuffed. An appliance that takes up little room during its downtime but still performs multiple functions in the kitchen can be a treasure. The 12-in-1 Chef Basket is one such treasure.
The 12-in-1 Chef Basket is a lightweight but sturdy steel wire basket that can perform a multitude of tasks in your kitchen. It's easy to clean and it folds flat for storage in a drawer.  With this handy tool, you can get rid of your bulky colanders and at least a couple of big strainer spoons that take up room in the utensil drawer. But what jobs can it handle when it isn't resting out of your way?
Its most obvious use is as a colander. Fold the handles down and stand it in the sink. You'll be able to rinse all your fruits and vegetables right there in the sink without having to worry that a baby carrot will slip down the drain. When all your food is clean, leave the Chef Basket in place until all the excess water has drained away. Then lift the Chef Basket out of the sink and set it on the counter to act as a container from which you can work with those vegetables. Cut them into small pieces, invert the Chef Basket and throw the pieces back into it, then you're ready to steam those vegetables.
Carry the Chef Basket to the stove where you've got a pot of water boiling and place the basket over the water. The sides of the Chef Basket will rest on the rim of the pot, keeping your veggies above the boiling water but in the path of the rising steam. It's the simplest steamer you'll ever use, allowing you to keep an eye on your food as it steams to perfection. When the veggies-or whatever you want to steam-are done, lift the Chef Basket without worrying about burning your fingers. The handles of this handy tool are specially designed so that they remain cool. You can lift the Chef Basket safely and carry it right to the platter. Better yet, if you've made just enough food for one, you'll be able to turn out those freshly steamed vegetables right onto your plate.
But the Chef Basket can be used for more than rinsing and steaming foods. It makes a perfect deep fat fryer, too. You can fry chicken, French fries or onion rings easier than ever before. Simply place your food into the Chef Basket, then lower it right into your pot of hot oil. Once your food is cooked as crisp as you want it, lift the Chef Basket out of the pot by its always-cool handles and turn out the food into a bowl or onto a platter. Then place the basket in the sink for easy cleaning.
For easy and perfect potatoes, drop the spuds into the Chef Basket and then place the basket right into your pot of boiling water. When the potatoes are tender, grab that handle without fear of burning your hands and turn out the potatoes into a bowl for mashing. You'll be amazed at how much easier it is to use the 12-in-1 Chef Basket instead of having to use a slotted spoon to lift out each individual potato. You'll make mashed potatoes faster than ever.
And cooking pasta has never been easier. You pour your pasta into the Chef Basket, then pick up the basket and place it in the pot of boiling water. When the pasta is tender, you lift out the basket, let the water drip back into the pot, then pour your pasta onto your plate. It's the easiest way ever to make a meal for one or two-or a whole family.
You can even use the Chef Basket for poaching eggs or blanching foods. It's such a simple idea and it will make your life in the kitchen easier than ever. However you use it for cooking, remember that the 12-in-1 Chef Basket is easy to wash, and when it's time to store it away, you'll always find room for it. Put it in a shallow drawer. It takes up so little space that you'll be amazed.
The 12-in-1 Chef Basket is one of the handiest kitchen tools you'll ever own. Cooking will be easier than ever, which makes it fun. And you'll love the fact that you can get rid of all those bulky colanders, freeing room for—well, for free space. What a unique idea in today's kitchen.

Tim Trautz is a freelance writer who writes about a cooking and products like the Chef Basket.

 

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Several Ways to Save Electricity and Energy in the Kitchen

There are several ways in which we can save electricity and energy in the kitchen. One way is to see if we can reduce the cooking times. Another way is to see if a different appliance does the same job and yet uses less energy. Yet another way is to see if we can reduce wastage. Here are some tips.
1. Defrost food first before cooking it. You can do it in a fridge overnight or in a microwave if you want the defrosting done quickly.
2. Put a lid on the pan when you're cooking. When a pan is covered, heat loss is reduced. That means you can set the stove on low to keep the content simmering. The cooking time will also be reduced.
3. Use a pressure cooker to cook foods. Since it operates at a higher pressure, water therefore boils at a higher temperature. The higher temperature of the water and steam causes the food to be cooked much faster, using less energy.
4. Don't use a small pan on a large burner. Match the sizes of the pan and of the heating element.
5. Use flat-bottomed pans instead of warped-bottom ones, particularly when cooking on electric stove.
6. Stir fry meat and vegetables. It takes more time to chop up the meat, but the meat then cooks much quicker.
7. Use a kettle to boil water instead of using a stove top burner. Boil only the amount of water that is needed, whether it is for making tea or for cooking.
8. When baking in the oven, experiment to see if preheating time can be kept to a minimum or done away all together.
9. Try not to open the oven door to check on cooking progress as a lot of heat escapes otherwise. It can be helpful having an oven thermometer or an oven-safe meat thermometer.
10. Where possible, use a microwave oven. Microwaves uses a considerable amount of energy when in use but it more than makes up for it by the much reduced cooking times. It draws much less electricity than an electric oven for the same job.
11. Use a toaster oven to do small baking jobs instead of an oven. Using a toaster oven decreases the area to be heated and in so doing saves energy. Use it for things like baking potatoes, fish sticks, chicken nuggets etc.
12. Use a convection microwave that offers, within the same unit, microwave, convection oven and grill features. Some of these microwave ovens can cook food using both convection and microwave at the same time, providing crisp brown exteriors and retaining juiciness for meats and chickens.
13. Use a steamer for cooking meals like fish and vegetables. It cannot burn the food and has a relatively low power consumption.
14. Use a crock pot (slow cooker) instead of a stove top burner to cook soups and stews that typically take a long time. It will let these dishes simmer gently.
15. Use a thermal cooker for things like soups and stews. A thermal cooker has 2 parts: an inner pan and an outer container. The inner pan is used to bring foods to a boil on a stove. It is then placed inside the insulated outer container and sealed until cooked.
16. Use an induction cooker. It uses magnetic induction to transfer heat from the cooker to the pan on the surface. The cooktop surface also stays relatively cool while the food in the pan is cooking. Induction cookers have a very high energy efficiency, much higher than traditional stoves.
17. Use an electricity monitor to measure the electrical usage of various electrical appliances in the kitchen.
The last point is worth mentioning in a little more detail. Some electricity monitors not only measure the electricity consumption but also work out the actual cost. All you have to do is to input the electric rate found on the utility bill and the monitor does the calculation for you.
Using an electricity monitor, you can find out the usage costs of your kitchen electrical appliances and then come up with your own list of energy saving tips and ideas.

Find out more information about electricity monitor and other practical electrical gadgets. You will also discover many other interesting household gadgets on the web site.

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Mexican Cooking Lovers Can Learn to Make Many Dishes at Home

Ah, we have all heard of the joys of rich, spicy and varied Mexican cooking and enjoyed the zesty flavors in a restaurant so many times; besides being a way to partake of a new country's culture and food habits, Mexican cooking is a great style to learn for the number of specialty dishes it has to offer.
The basics of Mexican cooking involve the most fundamental meal that Mexicans have as part of their daily fare: some of these staple food items include Ancho Chiles, (dried Poblano Chiles that are used for making a marinade, and really chili-hot), Cilantro (the fresh herb is preferred to the dried version, especially when making salsa sauce or guacamole).
A storage tip for keeping Cilantro fresh is to wrap it in a moist towel while another handy hint about the famous dried Guajillo.
For more details go to: www.cat-head-biscuit.com Chiles is that they are a whole lot spicier than the earlier mentioned Ancho Chiles; however, the former is sprinkled generously over veggies, fruits, soups and stews. Another must-have in the Mexican pantry is Jicama, a root vegetable similar to potato, which is used for making slaws and salads and sometimes doubles up as a snack!
Dried grains of corn give the Mexicans Masa Harina, which is typically cooked with lime, ground to a paste and when dried of water, becomes flour-like and the raw product used for making tortillas. Cow's milk cheese, Queso Anejo, is used to give the sodium flavor to dishes while Serrano Chiles provides a kick to many others!
A great Mexican cooking for homes are the tortillas, consumed hot, straight off the griddle and supplemented by chili (roasted over the fire), dried chilies roasted on the griddle and tomatoes cooker in a broiler or fry-pan. All the above are basic components of all Mexican specialties like marinade, salsas sauce, spicy condiments and that are seasoned with onions, Cilantro and Radishes.
Mexican cooking lovers can learn to make many dishes at home, including the famous tortillas with store-bought Masa Harina, made into soft dough and after dividing it into 12 equal parts, or for help visit: www.breakfasts-recipes.com they can roll each part into a ball. With a tortilla press that has been covered with plastic wrap, they can press the dough ball after placing it in the center and twisting the handle side to side (flatten the dough evenly).
After this, you need to lift the press open to give the dough one half-turn and close it once more; then, cook the tortilla in a non-stick pan on medium flame for 15-30 seconds before flipping to cook the other side, then repeating the action for another half minute.
A tasty chicken dish made according to Mexican cooking recipe includes a marinade adobo with pre-sauted and strained red chilies made into a sauce, vinegar, garlic and other spices that are poured over the chicken and roasted with potatoes.

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Low Cholesterol Diet Recipes

Low Cholesterol Diet Recipes To Stick With.

Here is just one idea for low cholesterol diet recipes:Pasta Broccoli with Roasted ChickenIngredients:1 one pound box of pasta of your choice, (1 box- whole wheat or higher fiber brands work best with low cholesterol diet recipes!)1 10 oz. Box of frozen chopped broccoli, and fresh boneless, skinless chicken breasts (about 1 lb)Have on hand: canned or boxed low sodium chicken broth fresh garlic cloves olive oilsalt and pepper to taste Take chicken breasts (about one pound) and let marinate in low sodium chicken broth for at least 30 minutes. Chicken meals are more plentiful in low cholesterol diet recipes than beef main dishes.Preheat oven to 350 degrees. Place chicken breasts in pan and bake for 30-40 minutes until cooked through. If your prefer, you can sear them in a pan on top of stove.Boil pasta, preferably whole grain, according to package direction. Once pasta is added, and boiling, place frozen broccoli in small saucepan according to package directions. Drain pasta, return to pot.

Keep warm. Drain broccoli, reserving a half cup of liquid. Pour broccoli into pasta pot and add about a quarter to a half cup of olive oil along with chopped fresh garlic cloves. Use one or two cloves for milder garlic flavor or more depending on your taste. Take cooked chicken, cut up into bite size pieces and add to pasta. Heat through and serve hot with salt and pepper to taste. When preparing low cholesterol diet recipes, seasoning can add flavor.Variations:Substitute white beans for chicken.

Simply drain and rinse and add to pasta and broccoli and heat through.Use cauliflower, carrots or peas for the vegetable. Use fresh vegetables if in season and available. You can season tofu or salmon and pan fry in a little olive oil before adding to pot of cooked pasta. Salmon and similar fish along with various beans can be a staple of low cholesterol diet recipes. The variations on this recipe are virtually endless as long as you use fresh vegetables and olive oil. You can virtually eat this for several nights with variations and have a very filling, very satisfying low cholesterol diet recipe every night! When preparing low cholesterol diet recipes, be sure to avoid fats such as butter and margerine, both of which are high in fat. Try to stick with oil olive or canola oil.

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Fried Chicken Recipes

Growing up in the south, I was introduced to fried chicken at an early age. All of my family would come over on Sunday afternoon to enjoy a feast that included fried chicken and varied side items like okra, green beans, corn on the cob, sweet potatoes, and cornbread. Not only was the food yummy but the business was great as well!

Today, I wanted to share with you some history on fried chicken and also supply you with some de facto good fried chicken recipes. First, let's discuss some of the history behind fried chicken...

Pan Fried Chicken

"Fried chicken has a dual origin in the rural American South. The Scots had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. Later, as African slaves were introduced to households as cooks, seasonings and spices were added that are absent in original Scottish cuisine, enhancing the flavor. Since slaves were often allowed to keep only chickens, frying chicken as a extra opportunity spread through the African American community. After slavery, poor rural southern blacks continued the tradition since chickens were often the only animals they could afford to raise. Since fried chicken could keep for several days, it travelled well, and also gained favor during segregation when blacks normally could not find places to eat and had to carry their own food. Southern whites also continued the tradition of frying chicken. While not petite like blacks socially, poor whites were no great off economically. Therefore, fried chicken continued to dominate as "Sunday dinner" or on other extra occasions."

The first method that I am going to share with you de facto ties together an English style of cooking along with Scottish and Southern influences. I say this because the method is an oven fried chicken recipe. Don't worry if this is not your cup of tea! We will be sharing original fried chicken recipes below this one.

Oven Fried Chicken

2 1/2 - 3 lbs. Chicken pieces 2 tsp. Salt 1/4 tsp pepper 1 cup flour 2 tsp. Paprika 1/2 cup oil or crisco melted

Coat chicken with combined flour, salt, paprika and pepper. Dip in oil and place skin side down in pan. Bake at 375 for 30 minutes and turn chicken and bake 30 minutes or until done.

Obviously, this is not how we normally do it down here, but it's a good method that I wanted to share with you. Now for the good stuff! Next, I want to share with you a good southern fried chicken recipe.

Simple Southern Fried Chicken

1 frying chicken, skin removed if you want lower fat. I leave the skin on. 3 teaspoons Lawry's Seasoned Salt 2 garlic cloves, finely chopped 1 cup all purpose flour 1 cup vegetable oil

1. Season chicken with all seasonings.

2. Roll chicken in flour until covered. Shake off excess flour. Sprinkle added seasoning.

3. Simply fry chicken in frying pan until golden brown. I like it crispy so I cook it a petite longer than most.

You can start out with the oil very hot and then sacrifice it later. This seals in the moisture and flavor, then cooks it.

My hope is that you enjoy these fried chicken recipes. We will be providing more great recipes and resources so be sure to check with us real soon! In the meantime, I encourage you to check out the following resource. You'll be glad you did!

Fried Chicken Recipes

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Fabulous Chili's Restaurant Recipes

A few years ago, a new Chili's restaurant opened near my house. I never ate at Chili's before they opened near my house, but I decided to check out the new restaurant in town. I am really glad they decided to build a Chili's near me! The food there is awesome! Sometimes I order off of the weight watchers menu, and many times I'll order off other sections of the menu.
I recently did a search for Chili's restaurant recipes online. There are so many Chili's restaurant recipes available! After going through a few websites, here are some of my favorite recipes from Chili's!

Jake Kelly is passionate about restaurants and restaurant recipes! He has years of experience in reviewing restaurant food, and today he writes articles on restaurants and the best food in the industry!



Check out more delicious Chili's restaurant recipes!



More Copycat Recipes here!

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Kentucky Fried Chicken's secret recipe For Fried Chicken

Kentucky Fried Chicken is a favorite cafeteria of ours. Unfortunately it isn't cheap, so we started looking to see if we could start cooking some of this food at home. "America's Most Wanted Recipes" is an ingenious book. It contains a wide variety of recipes from famous, American restaurants (Ones like Kentucky Fried Chicken, Olive Garden, Applebee's, The Cheesecake Factory, Carl's Jr., Coney Island, Hard Rock Café, Ihop, Denny's, The Cracker Barrel and The Boston Market.) This book is something every American wished they had. No more formula trial flumps. All of the recipes are cook-friendly to prepare. Trying to find a good formula online is like looking a needle in a haystack. The Kentucky Fried Chickens secret formula is great formula for dinner at home. It would be comfortable for you to be able to furnish an appealing dinner for the family at a small increment of what it would cost to go out and eat at a restaurant. The Kentucky Fried Chickens secret formula is below.

Ingredients:

Pan Fried Chicken

1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tbsp celery salt
1 tbsp black pepper
1 tsp ground ginger
3 tbsp Msg (Accent)
1/2 tsp basil
1/2 tsp oregano
2 cups flour
1/2 tsp salt
1/2 tsp thyme
Eggs (1 for every 3 pieces of chicken)
Bread Crumbs

Directions:

Mix all ingredients together in a large bowl.
Roll chicken pieces in beaten eggs.
Roll them in quarterly bread crumbs.
Roll them in composition of spices.
Fry in Deep Fryer agreeing to Manufacturer's instructions for chicken.
Make one night a week family night and use a notable formula to make it a notable night.

Enjoy!

Kentucky Fried Chicken's secret recipe For Fried Chicken

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Frying Pans—choose the Right One for Coking

Frying pans have been part of the cooking ritual for hundreds of years but are as still as popular today as they were, with an estimated 5 million being bought each year in the UK alone. They are one of the most frequently used pieces of cookware and are used for a variety of cooking purposes. They are great for cleanly browning food or for frying and scorching too. They are used in the cooking of fundamental dishes for breakfast, lunch or dinner. Furthermore, there is an increasing reliance on versatile, non-stick and one pan cooking. Hence, it is no surprise that frying pans are increasingly becoming the favoured piece of cookware in a kitchen and there is normally one or more in every kitchen.
Frying pans are present in almost all civilizations and they are well thought-out part of the very basic cooking convention of cookery. Comparable to the frying pans we use today, the old ones had the same broad body with a long handle. The handle was used so as the chef could cook without burning their hands in the fire. These were normally made of cast iron.
However, nowadays there is a whole plethora of frying pans on the market, from your cheap and cheerful to your more expensive. When purchasing a new frying your decision will have a certain budget in mind, but over and above this some key questions must be: How heavy do you want it to be, how often will you be using it, how versatile do you want it to be, it’s durability, do you want it to be non-stick or not and it’s general look and feel.
For example, if you like the traditional cast iron look, are you prepared for the weight of the product as they can be very heavy. If you perform a lot of one pan cooking, from your fry up to a whole variety of sauces and stews, then how deep do you want the product to be? Are you prepared to season a pan?
Whatever the case, you need to be sure that the Frying pan performs well and transmits heat evenly across the pan, avoiding any hot spots which can cause burning. Plus, most frying pans should not be put in the dishwasher, so it will need to be cleaned easily. Look for products with at least a 4mm base, has a good length of guarantee (at least 10 years) and where applicable, has the stainless steel mark.
There is no real market leader in the frying pan market, but some of the leading brands include Le Creuset, Lodge and Chassuer for cast iron, Stellar, Judge and Swift for stainless steel, many of which come with non-stick coating, Tefal with their thermo-spot technology, and Le Creuset have launched an excellent toughened, non-stick, hard anodized aluminium range. Frying pans will no doubt be continued to use for many years to come. If you are looking to make a purchase, make sure that you choose one that you will love to cook with.
The very calculated was anticipated in such a way for the sheer realistic reason of shielding the cook’s hand that would have been too uncovered over the fire. It may seem one of the easiest types of cooking; frying may also necessitate skill for the creation of certain delicate dishes. The quality of the food very much depends on the features of the frying pans that how well do it carries out heat? Then, how much oil should there be supplementary in the frying pan? The oil layer in the Frying pan is the contact surroundings involving the pan and the food.
When it gets to the right temperature, the oil will ensure and even and swift cooking processes not to preserve that it considerably increase flavor and color. If you are using frying pans for cooking fish and chicken, you will need to add oil so as to almost cover the entire pan. On the other hand, in spite of their attractiveness, there are voices that claim frying pans make the unhealthiest type of food. Burned fat, yet if it be of a vegetable derivation is considered to be tremendously dangerous for health, and should therefore be avoided as much as possible.
There are several manufacturers of frying pans available online. Finding more information as well as quality pans is not a big task. You are to search over the internet and all the solutions will be in front of you. You are to read detailed information carefully. Years ago, people bought contemptible pans and expected to throw them away and buy another set. Now the time as well as thinking has changed. People buy pans for long use.

Blueshoots.com is a place of all types of Frying Pan at affordable prices from the leading cookware brands. Here you can find an excellent selection of Frying Pan in steel, aluminium, non-stick and other varieties according your needs.

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simple Oven Fried Chicken Recipes

Oven fried chicken recipes are very easy to make. I got even lazier and used some shake and bake that I found in the pantry, instead of the crackers. This was fast, easy, and best of all, it tasted great. Also, it's convenient for busy moms.

Oven fried chicken recipe #1

Pan Fried Chicken

Ingredients:

4 Boneless, skinless chicken breasts

1 stick margarine

1 sleeve saltine crackers - crushed

Instructions:

Preheat oven to 375. Melt margarine on 11x14 baking sheet in oven while preheating. When margarine is melted take off sheet from oven and coat each chicken breast in margarine, then in crushed saltines. Place back on baking sheet and bake for 40 minutes turning halfway through.
Oven fried chicken recipe #2

Ingredients:

2 large eggs, beaten lightly

1 tablespoon Dijon mustard

1 teaspoon dried thyme

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture

4 drumsticks and 4 thighs, skin removed

Spray bottle filled with vegetable oil or vegetable oil cooking spray

Instructions:

Adjust rack to upper-middle position and heat oven to 400 degrees F. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan. Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. Set chicken on rack. Spray top quantum of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs.
Oven fried chicken recipe #3

Ingredients(For 6 servings):

2 chickens (3 pounds each), cut in eight serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

Instructions:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece fully with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer. Working in batches, considered place any pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. take off the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F. Before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Most habitancy use a frying pan, but I use a stockpot so the grease doesn't get all over the stove (and me!).

I use a candy thermometer to check the oil temperature.

simple Oven Fried Chicken Recipes

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Kentucky Fried Chicken Batter recipe - The Secret's Only a Few Keystrokes Away!

I though it would be easy to find the Kentucky Fried Chicken batter method online, so I typed it into the search engine. Turns out, it wasn't that easy. Oh, I found lots of recipes, but I also found it hard to believe that any of them were authentic. Now, I'm pretty easy to fool. I'll look at a zirconia brilliant and not know it's a fake, but when I saw some of the ingredients in these recipes, I was convinced they weren't the real thing.

I was all the time a fan of Kfc, but I only decided to look for the method after years of trying to fry chicken and failing. Cooking was never my strong point, but in more up-to-date years I have become more outpatient and therefore, a good cook. My increased trust inspired me to conquer the art of frying chicken. You may think that I am being a bit dramatic, but then you've never had to eat my fried chicken. Believe me, my husband understands why I am was being so determined to find the best method possible.

Pan Fried Chicken

As it sometimes happens with computer searches, I had to surf awhile, and page nearby straight through recipes and web sites before I came upon the actual Kentucky Fried Chicken batter recipe, but it was well worth it in the end. I finally found it, along with many others, in a method book that contains hundreds of authentic recipes from some of the most beloved restaurants around. I gotta tell ya, I don't know how this book came about, but I sure wish that I found it years ago. Now when I say we're having fried chicken for dinner, my husband says, "great," instead of, " hey, let's order a pizza!"

Ingredients

* 4 chicken leg quarters * 3/4 cup flour * 1 tablespoon salt * 1 tablespoon pepper * 2 teaspoons msg * 1 1/2 teaspoons paprika

Directions

1. Preheat oven to 375 degrees Fahrenheit. 2. Cut chicken into 8 pieces(4 legs and 4 thighs. 3. In a zip lock bag mix all dry ingredients. 4. Wet chicken. 5. Put one or two pieces of chicken at a time into the bag and shake well. 6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick. 7. Bake practically 40-50 minutes until chicken is done. Half way straight through baking spoon oil from pan on chicken to brown properly.

Kentucky Fried Chicken Batter recipe - The Secret's Only a Few Keystrokes Away!

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Chanko for Sumo Wrestlers

Many people thought that sumo wrestlers have no need to exercise and they even don’t need any special kind of diet but this is wrong. Sumo wrestlers also eat healthy diet and they too exercise a lot. They are very healthy and flexible. Most of the wrestlers can do splits. Many of them do calisthenics every morning to keep their muscles mass up. There diet consists of steak and rice. Japanese sumo wrestlers have to eat diet that is rich in energy and results in energy.

Read about Asthma Treatment. Also read about Asthma in Children and Types of Asthma

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How to Pan Fry Chicken For Juicy Results

Chicken can be cooked in many ways and examples consist of roasting, grilling, deep frying, microwave cooking, and baking. Pan frying is a great cooking recipe for chicken because you can keep an eye on it while it cooks, unlike with roasting or baking.

Pan frying does not take long and lots of professional chefs opt for this recipe for the juiciest chicken dishes. With stir frying only a petite fat is used and with deep frying, a lot of fat is used. For pan frying, you need to add some fat but the good thing about this cooking recipe is that you can cook larger pieces of meat, like pork chops or whole chicken breasts.

Pan Fried Chicken

You can pan fry tasty dishes like chicken cordon bleu, southern fried chicken wings and more. If you want to know how to pan fry chicken cordon bleu, the following recipe is categorically tasty and easy to make too.

Pan Fried Chicken Cordon Bleu with a Basil Wine Sauce

The following recipe serves six and it great with a glass of Chardonnay. You can serve pan fried chicken cordon bleu as it is, or with a sauce. In this recipe, the chicken is served with a creamy white wine and basil sauce, which goes beautifully with the chicken, ham and cheese flavors.

If you want to, you can spread a petite Dijon mustard over the ham and cheese, before rolling up the chicken. Serve this cordon bleu recipe with fresh vegetables -- possibly broccoli, carrots and beans -- and either mashed potatoes or rice.

How to Make Chicken Cordon Bleu

You will need:
6 slices Swiss cheese 6 skinless, boneless chicken breast halves 6 slices ham 1/2 cup dry white wine 6 tablespoons butter 1 teaspoon paprika 3 tablespoons all purpose flour 1 cup heavy cream 1 tablespoon cornstarch 1/4 cup chopped fresh basil 1 teaspoon chicken bouillon granules
How to make it:

Pound the chicken breasts to 1/4 inch thick, and then put a slice of ham and a slice of cheese on each one, retention them within half an inch of the edges. Fold the chicken over the ham and cheese and use toothpicks to secure them. Merge the paprika and flour and coat the chicken pieces with it.

Heat the butter over a medium high heat in a big skillet. Do not let it get too hot, else the outside of the chicken will cook, and the inside will stay raw.

Cook the chicken until it is browned all over, and then add the bouillon and wine to the pan. Turn the heat down to low, cover the skillet and simmer the chicken cordon bleu for twenty minutes or until the juices run clear and the chicken is not pink inside.

Take the toothpicks out of the chicken and keep it warm. Blend the cream and cornstarch and whisk them into the liquid in the skillet. Cook until thickened, then stir in the basil and serve this sauce over the chicken.

How to Pan Fry Chicken For Juicy Results

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Low Cholesterol Diet Menu

A Low Cholesterol Diet Menu That's Tasty.

The best low cholesterol diet menu consists of eating fruits and vegetables, along with a good source of protein for every meal. For breakfast, one might consider buying yolk-free eggs from the supermarket and cooking eggs without yolks. Eat them with one hundred percent whole wheat bread. Bacon is off the menu. Eat whole grain oat cereal with skim milk. One may also eat oatmeal in the low cholesterol diet menu.Another low cholesterol diet menu item is fish. Fish may be cooked in a number of ways. The easiest way is to cook it in a frying pan with a little olive oil.

Olive oil is rich in nutrients and is the best oil for the heart. For teriaki fish, use olive oil, a little sesame oil, and some soy sauce. One may cook chicken by this same method. Stay away from red meat, as this is high in cholesterol. With this meal, eat vegetables. The best low cholestrol diet menu item is to eat raw vegetables is with a salad. Eat boiled or baked potatoes with the meals. The body needs a starch to go with the proteins, so for this low cholesterol diet menu, use rice, potatoes, or bread as a starch to fill your stomach.

Eat canned vegetables, or buy raw vegetables and cook them with the meats for your meals.Another excellent low cholesterol diet menu item is to cook casseroles. Having casseroles around can drastically reduce food preparation times and can provide food for when cooking is out of the question. Simply load up the plate with pre-made healthy casseroles and voila!, instant meals. Look for healthy casserole recipes and find one that is healthy and that tastes good. A good broccoli, chicken, and rice casserole is always a favorite on a low cholesterol diet menu, and may be eaten whenever someone gets hungry. Having leftovers around that do not consist of red meats, or involve mayonnaise are the best meals to keep around for a low cholesterol diet menu. Overall, stay away from red meat and mayonnaise, and the rest of the low cholesterol diet menu should fall right into place.

Want to know more about low cholesterol diet menu. Visit Mike Harrah's page at http://lowcholesterolrecipes.org/ now!

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Real Southern Fried Chicken method

Real Southern Fried Chicken is a dish often imitated, but seldom duplicated except in the kitchen of a good Southern cook. You will see many restaurants advertise Southern Fried Chicken but if you have ever had the real deal, you will be disappointed in what they offer.

Here is the secret. Simplicity and cooking technique. Real Southern Fried Chicken is very
simple with few ingredients. It's when you start adding enhancements that you begin to turn it
into something that does not even look Southern Fried Chicken. So, keep it simple.

Pan Fried Chicken

Ingredients

Tip: Even though you have a golden brown crust on the outside, the inside may not be fully cooked,
especially if you are using freezing chicken which you defrosted. When you have a golden crust, cut
deep into one of the thickest pieces with a sharp knife and examine for any pink coloring.
If pink (or red) continue cooking (reduce heat slightly). There should be no pink!

Refrigerate left overs for up to 2 days. Although it will lose it's crunchiness, cold fried
chicken is very tasty the next day. I would not re-heat it. I like it served cold the next day.

Fried chicken goes with nearly any vegetable but I like to serve with turnip greens, black eyed peas and cornbread. You can find authentic Southern recipes for all these dishes at olsouthrecipes.com (see below). In the summer, when fresh vegetables are available, I like to also consist of baby green onions and radishes served on the side. And do not forget a tall glass of iced tea to wash it down.

Give the Southern fried chicken formula a try and enjoy.

Real Southern Fried Chicken method

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Accessorizing Your Kitchen With Decorative Cookware

A homemaker can use decorative cookware to add style to any area of the kitchen. With the help of a salesperson in a major department store, a homemaker is likely to find touches of color on pots, pans, and bake ware that will blend in nicely with any color scheme of any home remodeling plan. By shopping for cookware through internet outlets, a homemaker is sure to find several retail locations that specialize in a certain type of kitchen cook top appliance that might give a homemaker more opportunities to decorate the home with decorative cookware that costs less.

Some of the decorative pieces of cookware might show a homemaker how to cook healthier meals that the entire family will think are delicious. The cookware selections discovered through internet search engines might show new cooks how to prepare foods without removing vitamins and nutrients during the cooking process due to the fact that the decorative cookware choices cook foods without an excessive amount of water. A homemaker will have full reign on selecting which styles of waterless cookware pieces fit in with the family lifestyle and because the pieces are sold separately and in sets, the decorative cookware chosen will be very affordable.

Decorative cookware can help keep the family budget in line because homemakers can select less-choice cuts of beef, pork, or chicken to serve at every family meal. Some new cooks will rely on the decorative cookware attributes to prepare meals that taste divine and are capable of producing tender morsels every time. A homemaker can select decorative cookware for use on countertops to simmer meals for hours, which will tenderize any substandard cuts of meat and stretch the budget dollars at the same time. The color selections offered in counter top cookware are marvelous and will fit in nicely with any kitchen decor.

Many homemakers select decorative cookware brands that tie in well with the major appliances placed throughout the kitchen. Some kitchen decorating ideas might suggest to a homemaker to keep cast iron fry pans on the cooking range at all times to give the kitchen a rustic look that never gets boring. The dark metals in the cast iron cookware choices will blend in well with home appliances fashioned with brushed stainless steel. Some cooks will blend these primary colors with the granite colors chosen for the kitchen counter top area.

A homemaker has many decorating options at their disposal when using decorative cookware to color coordinate a kitchen decor. Many homemakers will enhance the visual pleasure of cooking at home due to the styles of cookware used for everyday cooking needs. Decorative cookware handles can be used as art forms in the kitchen when the handles curve upward into an ergonomic design that is quite stylish and comfortable to use at the same time. The gleam of stainless steel cookware choices will have a decorative effect on kitchen counter tops because the homemaker chooses to hang these pots and pans instead of storing them in a cabinet.



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Pan-Fried Asparagus With Chilli & Garlic

Serves: 4

Ingredients for Pan-Fried Asparagus With Chilli & Garlic

Pan Fried Chicken

25g butter

1-2 tbsp rapeseed oil

2-3 red chillies, de-seeded and finely diced

2-3 cloves garlic, finely chopped

450g of fresh asparagus, washed and trimmed

Method for Pan-Fried Asparagus With Chilli & Garlic

Heat a heavy bottomed frying pan or alternatively use a griddle pan. Add the butter and oil, followed by the chillies and garlic. Sauté together taking care not to burn the garlic. After a couple of minutes throw in the Thai asparagus and stir well to coat with the buttery chilli and garlic juices. Continue to cook for a additional 2-3 minutes until the asparagus is 'al dente'. Pile into a large serving dish and serve immediately.

If you'd like a guide for doing this great asparagus recipe, please visit weetons.com/recipes/

Delay in the 2010 Asparagus Season

This year saw a 2 week delay in the British Asparagus season due to the cold weather in early May. Our local supplier at George Morrell in Knaresborough was especially affected.

Asparagus needs warm weather to grow, so whenever you see things hotting up in May/June, get yourself online or pop into your local greengrocer for fresh British asparagus.

Asparagus makes a great starter, but is surely versatile - toss into creamy risottos, pasta dishes, quiches and tarts, omelettes and tortillas. It is also great with chicken or salmon, and tastes tasty accompanied by a range of sauces i.e. Lemon, mustard or herb vinaigrettes or a tangy tarragon sauce.

Enjoy!

Pan-Fried Asparagus With Chilli & Garlic

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Nu Wave Oven Reviews - Is It Worth Your Investment?

I purchased my Nu Wave Oven Professional a couple of several weeks ago and it is probably the most wonderful finds I've ever come upon. I happened to trap it with an Infomercial and made the decision to test it. I'm hesitant of Infomercial items, when i feel if it is not offered in shops it cannot considerably good. Boy was I wrong relating to this product!

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The private to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and come to be tender and delicious.

Pan Fried Chicken

What you need to make inescapable when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a remarkable steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The rules are practically the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an irregularity to both groups, they have darker meat but are so thin they must be fried swiftly to avoid drying out)

When frying a chicken it should of course be sliced into the separate parts (whole stuffed chickens are best in the oven, food commonly doesn't fry uniformly when separate sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is elective as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are best when covered up before pan-fried or deep fried. Unlike beef that has the capability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a private revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The private for the batter is to dip the chicken parts into Yogurt! a straightforward sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gradually put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small private is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The private to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if freezing and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

The private to Crispy Fried Chicken Batter

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How to Pan Roast Chicken

You have probably pan fried chicken before and you might also have made a roast chicken recipe, but what exactly is pan roast chicken? This cooking technique is beyond doubt a great way to save time in the kitchen and makes juicy, succulent chicken, which is started off on the stove and ended in the oven.

You might want to sear the chicken in a pan in advance, and then terminate it off just before dinnertime in the oven. Pan-frying thick pieces of chicken can take a long time but frying the chicken in a pan before roasting it makes it golden brown on the surface and gives it a good flavor. With pan roasting, you get the benefits of both pan-frying and oven roasting.

Pan Fried Chicken

The Best Cut of Chicken to Pan Roast

To pan roast chicken, you should use chicken breasts with skin surface the whole breast. The skin of the chicken is in constant contact with the skillet bottom, which makes it come out beyond doubt crispy. Do not turn the chicken breasts over at all during the whole pan roasting process.

You will need to fry them very gently on the stove so the skin does not go brown too early. It needs to cook away its moisture and render the fat without burning, so keep the heat low and keep an eye on the chicken.

Unlike oven-fried chicken, where the chicken is covered in seasoned flour or breadcrumbs and moved nearby during cooking, pan roast chicken tends to be seasoned with a puny salt and pepper and not moved nearby while it cooks. The liquid in the skillet at the end of the cooking time can be made into a tasty sauce. Pan roast chicken is low in fat compared to many fried chicken recipes and it tastes fabulous too.

A Very Easy recipe for Pan Roasted Chicken

You will need:

4 chicken breasts with the skin and 1st wing bone 3 tablespoons peanut oil Salt and black pepper, to taste

How to make it:

Preheat the oven to 350 degrees F. Heat a heavy skillet over a moderate heat. Use a well-seasoned cast iron skillet for this, if you have one. Season the chicken with salt and black pepper on both sides, then lay it skin-side down on a cutting board.

Hit the chicken breasts a few times with a meat mallet but do not flatten them. Pounding them, a merge of times will stop the chicken breasts from curling up while you cook them.

Add the oil to the heated pan and swirl it around. Put the chicken in the oil, skin side down, and let it sizzle gently. Turn the heat down if it is cooking too quickly. Cook the chicken for three minutes, then exchange the skillet to the oven, without turning the chicken over, and cook it until done.

You can deglaze the liquids in the pan when the chicken is cooked, using wine, or stock, and then add seasonings and some cream or butter. This makes a great sauce to serve over your pan-roasted chicken. Serve it with mashed potatoes and green beans for a flavorful and elegant dinner.

How to Pan Roast Chicken

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Chicken Bhuna Curry Recipe

You'll need a couple of hours to prepare the recipe and another 30 minutes to cook. It'll feed 4 people, and it's worth it!
Curry ingredients:
4 chicken breasts, 6 tbsp plain natural yoghurt, 2 garlic cloves, 1 tsp garam masala, 1 lemon, tsp turmeric, 1 tbsp paprika, 3 cardamoms, tbsp salt, 1 tbsp ground chilli, 1 tbsp cumin, vegetable oil, olive oil, fresh coriander.
Pilau rice ingredients:
2 cups basmati rice, 1 onion, 1 clove of garlic, cinnamon stick, 2 cardamom pods, 1 tbsp fennel seeds, vegetable oil.
Method: Preparing the Chicken
1. Prepare the spices - crush the garlic into a bowl with the garam masala, turmeric, paprika and cumin. Remove the husk from the cardamoms and add this, as well as the chilli, cumin and salt. Mix together before pouring over the yoghurt.
2. Cut the lemon in half and squeeze the juice into the mixture. Stir together well.
3. Cut the chicken into small chunks and put into the bowl. Use your hands to completely cover the chicken pieces in your marinade.
Method: The Pilau Rice
1. Put a saucepan over a medium heat and add a tablespoon of olive oil. Finely chop the onion and once sufficiently hot, add to the pan and fry.
2. Add the rice to the pan once it has been washed thoroughly with cold water. Add in the garlic (crushed), cinnamon, fennel seeds and cardamom. Pour cold water over the rice until it's totally covered and turn up the heat.
3. Once the water begins to boil allow it to do so for a further 5 minutes. After this time, put the lid on the saucepan, turn off the heat and allow it to settle for 20 minutes.
Method: The Curry
1. Pour a tablespoon of olive oil into a frying pan and place over a high heat. Once the pan is hot add the chicken and fry until you're happy the chicken has been cooked through.
2. Add a little garam masala and coriander to the pan with the chicken and fry for another 1/2 minute or so.
3. Put the rice around the edge of 4 plates and add the chicken in the middle - just the way my mum used to! Serve with a naan bread to mop up any leftovers.

For loads more chicken breast recipes click the link!

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Indoor Burgers - The Best method For Pan-Fried Hamburgers

If the grill is out of gas or the weather is bad, you can still make delicious hamburgers. If you have made a tasty southern fried chicken formula in a pan before, you can apply the same technique to your burgers and cook them on the stove. They will be full-flavored and surely juicy. When you pan fry burgers, it is best to make them half an inch thinner than if you were grilling them.

Most citizen will not be able to taste the dissimilarity in flavor in the middle of grilled patties and pan fried ones and the texture of each is good too. Obviously if you grill them over a charcoal grill, the patties will take on a nice, smoky texture but if you fancy burgers and cooking outdoors is not inherent at least you have the selection of development them on the stovetop.

Pan Fried Chicken

The formula - Step by Step

The following formula makes four small hamburgers, which are fine for kids. An adult could probably eat two of these. You can adjust the seasonings if you want to. Maybe you would prefer to leave out the chili powder or perhaps you want to add a dash of soy sauce or Worcestershire sauce for extra flavor. Some minced onion instead of onion powder is other idea.

Serve these pan fried burgers in buns with ketchup, mayonnaise, or mustard. A slice of tomato and some lettuce is also good and you can add a couple of pickles too if you want to and maybe a slice of cheese. The following formula can also be used to make burgers for grilling outdoors but if you are going to grill them, make them a bit thicker.

You might prefer to conclude off the burgers in the oven, in which case you should sear the patties for a dinky or two on each side, then put them on a wire rack over a baking pan and bake them at 350 degrees F for about thirty five minutes or until the internal temperature is in the middle of 140 and 160 degrees F

What you will need:

1 lb ground sirloin 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon olive oil 1 teaspoon black pepper 1/2 tablespoon chili powder

How to make them:

Put the meat in a bowl. couple the garlic powder, salt, onion powder, pepper, and chili powder and sprinkle this compound over the beef. couple all things well. Divide the compound into four balls and flatten each one into a thin patty. Heat the oil over a moderate heat, and then add the patties.

Cook each side for about four minutes, using a big, wide spatula to flip them over. Use a plastic or silicon spatula instead of a metal one, to protect the face of your pan. Check the internal temperature of the burgers to see if they are done. An internal temperature of 140 degrees F is medium rare and 160 degrees F is medium well.

Indoor Burgers - The Best method For Pan-Fried Hamburgers

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Thanksgiving Parties: Fun Feasting for Family and Buddies

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Bar Cart and Convertible Hand Truck

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How to Make Vegetarian Fried Balls

Going vegetarian isn't easy. A someone may not prefer this kind of diet since preparing menus alone may not be that simple. But citizen do not know that going vegetarian is not that complex because you can experiment with dissimilar menus in a collection of ways. One is the preparing and cooking of vegetarian fried balls.

Here are the steps for you to cook and taste the appetizing and healthy yet affordable vegetarian fried balls.

Pan Fried Chicken

1. Prepare the valuable ingredients and materials.

Vegetarian Balls:

1/2 size cabbage
2 pieces carrots
2 pieces spring onion
1 piece onion
2 eggs
1/4 cup flour
1/4 cup water
Salt
Pepper
Vegetable oil or other kinds of oil as desired

Sauce:

1/4 cup vinegar
Salt
Pepper
Garlic
Chilly pepper (if beloved spicy)

Materials:

Small and medium-sized mixing bowls
Frying pan
Measuring spoon or can be a regular teaspoon/tablespoon
Plastic gloves
Strainer

2. Chop the cabbage, carrots, spring onions and onions into very small pieces. Set aside.

3. In a small mixing bowl, beat the eggs until there are no egg sediments.

4. Place the flour in a medium-sized mixing bowl. Add in the beaten egg and water until the combination becomes thick. Make sure that there are no unmixed flour sediments.

5. Into the mixture, place all the chopped vegetables.

6. Mix carefully. Add in added water if the combination is too thick to be mixed but make sure that the thickened texture of the combination due to the flour component is not compromised.

7. Add salt and pepper to taste.

8. Once done with the mixture, get a measuring spoon to allow uniformity in size and start getting a scoop of the goods and place in the gloved hand. Start making balls.

9. Heat the frying pan. Use moderate heat only. Add in vegetable oil or other kinds of oil as desired. The level of the oil will be based on the size of the balls. Make sure that the balls are dipped well.

10. Start frying the balls. Fry until the color turns into golden brown.

11. Once finished, put the balls on a strainer to drain excess oil.

12. To Prepare the sauce, dice and chop the garlic into small pieces. Into the vinegar, add in salt and pepper to taste as well as the garlic. If a spicy flavor is desired, you may add in chopped chilly peppers.

13. You may now serve the vegetarian fried balls.

Eat and enjoy!

How to Make Vegetarian Fried Balls

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The Past, Present, And Future Of Country Music At The Recent Grammy Awards

If there was one thing the country music artists who performed at the recent Grammy Awards proved through their performances, it is the fact that country music remains as a vital part of the American music industry through all these years. Performers such as Lady Antebellum and The Zac Brown Brand joined onstage by the legendary Leon Russell, as well as country singers Taylor Swift, Carrie Underwood, and Sugarland’s Jennifer Nettles all represented the past, present, and future of country music, showing the world how much it has grown over the years.
First to take the stage was fast-rising band Lady Antebellum, known for their well written country love songs, who earlier won the award for Best Country Performance By A Duo Or Group With Vocals, establishing their hold on the group category by wresting the award from fan favorites Brooks & Dunn and Rascal Flatts. Their rendition of their latest single “Need You Now,” from their latest album of the same title, wowed the audience because of their great vocal harmonies—one trademark country music is known for.
Next to perform were The Zac Brown Band who also won the Best New Artist Award over peers from other genres. It was such a great moment for the band especially since their win was announced by country singers Keith Urban and Miranda Lambert who were both heavyweights in the industry. In their performance, a mix of country, blues, rock and even reggae, the band announced their surprise guest, and out came Russell in front of the piano singing “Dixie Lullaby”, a collaboration he did with the band. The band also performed parts of their hit songs “America The Beautiful” and ended with “Chicken Fried.”
Underwood later took to the stage as part of the ensemble of singers who joined the 3D tribute to Michael Jackson. Another highlight of the awards show was when Sugarland’s Nettles came out on stage to do a duet with Jon Bon Jovi with the song “Who Says You Can’t Go Home.” Of course, the night would not have been complete if America’s reigning country sweetheart did not perform her latest country love songs. Swift also took to the stage and did her songs “Today Was A Fairytale,” “You Belong With Me,” and was later joined by Fleetwood Mac’s Stevie Nicks for a duet of the band’s “Rhiannon.” Although Swift’s off-key singing was widely panned by critics the next day, her haul of four Grammy awards (Album Of The Year, Best Female Country Vocal Performance, Best Country Song, and Best Country Album) still validated this young country singer’s undeniable talent and panache.
Apart from the performers, other country singers also graced the event. Underwood and country great Randy Travis’ duet of Travis’ hit song "I Told You So" won an award as the Best Country Collaboration with Vocals. In addition, bluegrass veteran Alison Krauss also made history by winning her 27th Grammy for her participation in the album “Yo Yo Ma & Friends: Songs of Joy & Peace.”
All in all, Nashville’s legends, superstars, and upcoming talents did the music community proud proving that country music is a genre to reckon with in next year’s Grammy Awards.

Joe Hansen is a music expert, specialized in country songs reviews.

For more tips and information about country singers, please visit country love songs

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Wls Patients Boost Potassium Intake With Chicken & Squash Stew

Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients supplement their diet with potassium.

There are many foods rich in potassium which are well tolerated by most weight loss surgery patients. Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, range and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know Wls patients are at risk of potassium scantness so why not get some the old fashioned way - delicious home cooked food.

Pan Fried Chicken

This time of year a hearty Chicken Stew with Butternut Squash is just the formula to perk-up the palate and furnish great nutrients to the body. This stew from start to table takes less than an hour, and the leftovers are great.

Chicken Stew with Butternut Squash

Prep: 25 minutes; Cook: 35 minutes

This formula works for gastric bypass patients because it is vitamin and nutrient rich. It contains lean chicken protein that is cooked moist and soft. In increasing the tomato and squash add fiber and nutrients such as Vitamins A and C, Manganese, Vitamin B6, Folate and Niacin.

Ingredients

1 tablespoon vegetable oil

1¼ pounds boneless, skinless chicken cut into 1-inch chunks

3 tablespoons flour

1 onion cut into ½ inch chunks

4 cloves garlic, slivered

1 large butternut squash (2 ½ pounds) peeled and cut into 1-inch chunks

2 cups canned no-salt added chopped tomatoes

1 cup chicken broth

½ cup apple juice

2 tablespoons no-salt added tomato paste

½ teaspoon each dried sage and salt

¼ teaspoon pepper

Directions:

1. In a large nonstick Dutch oven or flameproof casserole, heat 1½ teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Add half of the chicken to the pan and sauté for 3 minutes or until lightly browned on both sides. Change the chicken to a plate. Repeat with the remaining chicken and 1½ teaspoons oil.

2. Add the onion and garlic to the pan and sauté for 7 minutes or until the onion is soft. Add the squash, stirring to coat. Add the copped tomatoes, broth, apple juice, tomato paste, sage, salt and pepper and bring to a boil. Sell out to a simmer, cover and cook for 7 minutes.

3. Return the chicken to the pan, bring to a simmer, cover and cook for 10 minutes or until the chicken is cooked through and the squash is tender.

Serves 4 (normal. Wls should considered portion accepted portion prior to eating).

Per Serving (normal): calories 388; Fiber 7g; Protein 38g; Total Fat 6g; Saturated Fat 1g; Cholesterol 82mg; Sodium 662 mg

Wls Patients Boost Potassium Intake With Chicken & Squash Stew

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Auto Purchasers Beware Oh My God Observe Out For The Chicken Poop

If you have not too long ago purchased a new or used automobile, upon closing the deal, you may possibly have been provided an extended guarantee, a tire street hazard warranty, and/or dent restore insurance coverage. But how about insuring your vehicle's paint against chook poop? Spilled coffee on your seat? No difficulty; we received a strategy for that too! No worries! Insurance--does it ever end?
Paint protection insurance is one more ingenious advertising program that nets massive numbers for auto sellers. Who would have imagined automobile wax could turn into so rewarding?
Simonize, a veteran in the auto wax industry, is the leader in the paint and upholstery insurance coverage enterprise.
Simonize utilizes a Teflon-based wax to guard paint towards acid rain, tree sap, the components, and indeed, fowl poop. The interior is secured in opposition to coffee, soda stains...and so on. All of these are fairly harmful to your automobile. And indeed, Teflon is the same non-stick material utilized on frying pans.
The full insurance/wax therapy approach is called Simonize Process five.
The pure occurrences listed above are not coated by manufacturer warranties, thus Simonize measures in to fill this guarantee void. The Simonize Program 5 Protection Prepare gives protection of the paint and upholstery for 5 many years, unlimited mileage.
Crucial Disclaimers
Simonize Program 5 does not safeguard against the most widespread paint and physique ailments this kind of as dings, dents, scratches, and accidents. No "wax" could.
Also, Simonize does not and can not guard against cigarette burns or the typical put on and tear of an interior.
Software
In accordance to Simonize, the remedy ought to only be utilized by skilled authorities. I have asked individuals in the enterprise who really use the solution, but they weren't capable to communicate English. I'm confident they understood the education program taught in English...suitable?
Submitting a Declare
It's effortless and straight ahead. Your service middle just requirements to fax an itemized estimate to Simonize and voila a verify arrives in the mail.
How Significantly Do These Plans Price?
Protection ideas expense various hundred bucks. You might be encouraged to conveniently roll it into your financing. Don't!
Really should I Purchase The Simonize Process five Safety Plan?
Totally Not!
Do I Will need to Shield My Paint?
Definitely! Wash and wax your vehicle on a regular basis...Hint: by no means wash your auto with dish soaps--they comprise detergents which strip any protective wax from your auto.
You do require to wax your auto, preferably with a premium wax. It doesn't have to be Simonize Method 5. Any premium wax will offer the very same safety towards acid rain, the components, bird poop...and so forth.
Why is this protection even offered?
Profit child! In the very aggressive market of auto product sales, auto dealerships are locating ingenious methods to improve/retain revenue margins.
In the finish, regardless of the reality the Technique five is a very good solution; the further expense of a safety program does not make financial sense. The odds of ever having to file a declare for a spot or blemish (that would break the financial institution, or that you'd even care about) are not in your favor.
Good waxes to take into account...

Administrator

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Crispy Fried Chicken

This method of crispy fried chicken is very uncomplicated and easy to cook. All you need are some very basic ingredients (listed below) and at least one hour of time. This chicken meal is as crispy as any other fried chicken served at fast food restaurants. Continue reading below to find out what it requires and how it should be made. 

Ingredients Required :

Pan Fried Chicken

1 chicken (make four large pieces) 1 tbsp red chili powder 3 tbsp white vinegar 2 cup water 4 cloves chopped garlic Salt to taste 2 cup corn flakes 1 cup crispy potato chips 1 egg 2 cup sifted plain flour

Instructions :

In a mixing bowl add red chili powder, vinegar, salt, garlic and exiguous estimate of water. Mix all these well to make a uniform watery mixture. Now dip your chicken pieces in the combination and put in refrigerator for 30 minutes. While chicken is kept in the refrigerator, you can now prepare for the crispy coating of your chicken for which you are required to crush some cornflakes and potato chips using your hands only. Do not crush them to very small pieces. As long as you can see the shape of private pieces, they are fine in size and are ready to be mixed together. Now take out the chicken pieces from the combination that you have kept in the refrigerator and one by one coat them in flour. Before dipping the chicken pieces in egg, dust the excess flour. After that dip them in egg and ultimately coat the pieces fully with crushed cornflakes and potato chips combination that you had made earlier. It is always a nice idea to preheat the frying pan or what ever frying equipment you are using. This will save time and by the time your chicken is ready to be fried, the oil is already warm. The basic and most efficient way of manufacture the fried chicken pieces crispy is to only deep fry them on medium flame i.e. Within moderate climatic characteristic ranges. It is also advised to cover the frying pan while frying so that chicken cooks well from inside as well as remain crispy and a bit crunchy from the outside. Take out the chicken pieces when they turn golden brown in color. It will take about ten minutes for the chicken to be cooked in preheated oil.

Crispy Fried Chicken

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A Few Simple Tips on Cooking With Rice

Rice is a very versatile food which can be a meal in itself, can be eaten cold as a salad, hot as a pudding or it can be served as a meal accompaniment. Use online recipes to get the most out of your packet of rice and experiment with different rices – long grain, short grain, arborio or risotto rice, pudding rice, brown rice, wild rice and basmati rice.

Roger is a keen amateur chef, copywriter and web designer who works for 'The Recipe Collection' internet site. If you want to impress your nearest and dearest with your culinary skills, and wish to cook and nutritious rice dishes, then you should check out 'The Recipe Collection', a collection of recipes which includes many rice and risotto recipes, (amongst others). There is a rice recipe there to please anyone.

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perfect Prawns - Tips For Frying Prawns and Two Recipes

Prawns or shrimps are ideal for frying because they have such a short cooking time. You can whether pan fry them or deep fry them and both methods are fast.

It is best to use a non-stick wok if you are pan frying. A wok has high sides, which means you can toss the ingredients without spilling them over the sides, as is the case with most frying pans and skillets. Since fish and seafood is often pan fried for Asian-style dishes, woks are very handy to have. You can use any kind of oil for frying because the cooking process is so fast. This also means you will not need much oil, especially if you are using a nonstick pan.

Pan Fried Chicken

Some recipes will call for the fish to be cooked first, some might call for cooked seafood and others will tell you to add the fish right at the end because once it is pink it is done and this type of seafood cooks in less than a minute, whether you fry, boil, grill or broil it. The following pair of recipes gives you a good idea how easy it is to fry this yummy fish.

Recipe for Malaysian Pan Fried Prawns

The following formula takes about one miniature to make, so it is ideal if you want to make a quick lunch for one. Duplicate the formula or triple it if you want. Serve this in a baked potato, on toast or with rice or noodles.

You will find that the wok gets very dry and the shrimp might appear to be burnt but this is normal and any charring on the fish will taste good and add to the comprehensive flavor. You can use fresh water prawns or just jumbo sized ones for this recipe.

What you will need:

6 big prawns 1 teaspoon soy sauce 1/2 teaspoon white sugar 1 finely chopped clove garlic 1 teaspoon rice wine 1 teaspoon cooking oil 1 teaspoon chopped scallions

How to make it:

Heat the cooking oil in a wok, and then add the garlic. Saute it until golden brown, and then add the wine, sugar, soy sauce, and prawns. Press each prawn down on both sides as you cook them and keep the ingredients intelligent in the wok. Add the chopped scallions and serve hot.

Recipe for Deep Fried Prawns

This deep fried formula is quick and easy to make and you can serve the tasty fish with a dipping sauce. Sweet and sour sauce is good with this one, or perhaps you would prefer something creamy like lemon mayonnaise or garlic mayonnaise.

What you will need:

8 medium sized prawns 1 teaspoon baking powder 1/2 cup all purpose flour Soy sauce Salt Water, as needed Oil, for deep frying

How to make it:

Combine the flour and baking powder with adequate water to make a runny batter. Season the fish with salt and soy sauce and stir them into the batter. Deep fry them in the oil until golden brown, then serve immediately.

perfect Prawns - Tips For Frying Prawns and Two Recipes

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