Author: QuiltLady

BUTTERMILK FRIED CHICKEN ~ BLOG 365.198

BUTTERMILK FRIED CHICKEN adapted from Molly Yeh

BRINE
3 cups buttermilk
3 tablespoons kosher salt 
FRESHLY ground black pepper, to taste
1 tablespoon sugar 
1/2 teaspoon ground cayenne 
3 cloves garlic, FINELY minced 
3 sprigs fresh thyme 
3 1/2-pounds chicken pieces (all thighs or a mixture of legs, thighs and breasts works really well)

  • Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag or tupperware container.
  • Add the chicken pieces, turning to coat well.
  • Squeeze out the excess air, then seal and refrigerate overnight.
  • When you’re ready to fry the chicken, remove from the refrigerator and return to room temperature for at least 30 minutes.

FRYING
Neutral oil, for frying
2 1/2 cups AP flour 
1/2 cup cornstarch 
1 tablespoon sweet paprika  
2 teaspoons baking powder 
2 teaspoons garlic powder
1/2 teaspoon ground cayenne 
FRESH ground sea salt and black pepper
1/4 cup buttermilk 

  • Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350°.
  • Set racks on two rimmed baking sheets and keep one next to the stove.
  • Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt and cayenne in a large bowl.
  • Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture, shaking off the excess.
  • Set the chicken skin-side up on a rack.
  • When the oil reaches 350°, lightly dredge the thighs and legs again.
  • Continue to fry the chicken 4 more minutes, making sure the oil maintains at around 330°.
  • Turn and continue to fry 4-6 minutes more until both sides are crisp and deep golden and the interior of a thigh reads 165°. The chicken will take 10-12 minutes.
  • Remove the chicken to the second rack to drain.
  • Return the oil temperature to 350°.
  • Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces.
  • Transfer to a serving platter.

 

SLOW COOKED SMOKED HAM & BEANS ~ BLOG 365.196

SMOKED HAM AND BEANS
3 pounds smoked ham hocks
1 tablespoon avocado oil
1/2 teaspoon ground bay leaves
1 onion, FINELY chopped
3 garlic cloves, FINELY minced
few sprigs Lemon Thyme, FINELY chopped
3 small carrots, diced
1/2 pound parsnips, diced
1/2 cup yellow split peas or 2 cans small navy or cannelini beans
1/2 cup apple cider
3 + 3 (6) cups homemade chicken stock
3 cups water

  • Place ham hocks in slow cooker with 3 cups of water and 3 cups of the chicken stock. Cook on LOW for 8 hours.
  • Remove ham hocks. When cool enough remove meat from bones and discard skins.
  • Heat oil in large skillet.
  • Add carrots and onion, sauteing 3-4 minutes until softened.
  • Season with salt and pepper.
  • Add garlic, thyme and split peas. If using canned beans do not add them yet.
  • Stir in remaining chicken stock.
  • Transfer everything back to slow cooker including the ham pieces.
  • Slow cook for another 4 hours on HIGH – adding canned beans during the last 1/2 hour.
  • Adjust seasoning to taste.
  • Serve with crusty bread.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 28 of 2025 ~ BLOG 365.195

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

I did some car maintenance, got a pedicure and picked up groceries. I was also house and cat sitting all week. While I had a week with less Eagle’s duties, I also realized just how far behind I’ve gotten on my own paperwork and such so guess what I’m doing today. I spent the weekend sorting through the pantry and spices and menu planning.

Despite all that, a girlfriend and I took Friday off and went shopping in a real city where I bought a few new blouses and a summery purse, had a relaxing lunch at a sweet restaurant by the river and I picked up my Hallmark Premiere ornaments before we headed home. YEP, Christmas ornaments.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Summer reared its ugly head this past week with triple digits and scorching heat. This week is supposed to be a bit better, but will still be in the high 80’s and low nineties. I welcome needing to get some inside work done.

ON MY MIND

It sure seems like the weather is changing all over the country and for the worse in so many of those places! 

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING getting ready to do another deep clean as we get ready for the BIG estate sale/rummage sale
  • GROCERIES & ERRANDS car appointment on Wednesday and pick up the groceries for cooking at the Eagles on Friday night.
  • RECIPE RESEARCH & MENU PLANNING I’ve picked several recipes for this week and matched them up with their ingredients and specialty spices.
WHAT’S ON THE DVR/TV
  • Just a couple of cooking and baking shows. I’m still watching JAG during the day as a background while I work.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
7/14 MONDAY
7/15 TUESDAY
7/16 WEDNESDAY
7/17 THURSDAY
7/18 FRIDAY
7/19 SATURDAY
7/20 SUNDAY
DINNER
 CORN/YOYO clean out refrigerator night or you’re on your own
 CHICKEN STRAWBERRY SALAD
 CORN/YOYO clean out refrigerator night or you’re on your own
 CREAMSICLE CHICKEN
 CORN/YOYO clean out refrigerator night or you’re on your own 
  YOYO you’re on your own  YOYO  you’re on your own
DESSERT
 
 
 APPLE  BLACKBERRY COBBLER

FAVORITE PHOTOS FROM THE CAMERA

I picked up a little treat toy for KitKat, my cat charge this past weekend she loves it! We went out for dinner to a burger joint on the river with her mom and dad last night when they got home and she actually took a picture of me I don’t hate for a change. 

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • BUTTERMILK FRIED CHICKEN

RECIPE LINKS FROM LAST WEEK

MAPLE COUNTRY RIBS ~ BLOG 365.191

The key to this recipe is to use a QUALITY PURE maple syrup!

MAPLE COUNTRY RIBS
3 pounds pork ribs
1 cup QUALITY PURE maple syrup
1/2 cup applesauce
1/4 cup ketchup (see note*)
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper
3 cloves garlic, minced
pinch paprika

  • Cut ribs into 3-4 rib sections and place in large dutch oven.
  • Cover ribs with water and bring to a SLOW boil.
  • Simmer 10 minutes and then drain well.
  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil and spray with non-stick spray.
  • Arrange rib sections on baking sheet in single layer.
  • Whisk together remaining ingredients until smooth.
  • Pour over ribs.
  • Cover with foil and seal tightly.
  • Bake 2 hours until meat is tender.
  • Baste with sauce frequently and serve with drained sauce.

NOTES: *If you like it a bit spicier use a jalapeno ketchup.

MEATBALLS in BUTTERMILK MUSHROOM SAUCE ~ BLOG 365.189

This is a moist and nutty flavored meatball with a rich and creamy gravy that has become a family favorite!

MEATBALLS in BUTTERMILK MUSHROOM SAUCE
MEATBALLS
1 1/2 pounds QUALITY ground beef
1 LARGE shallot, FINELY chopped
1/4 cup FINELY chopped red pepper
1 celery rib, FINELY chopped
1 cup cooked rice
FRESH ground sea salt and black pepper, to taste
1 LARGE egg, lightly beaten

  • Preheat oven to 350°.
  • Combine all ingredients until well blended, but NOT overworked.
  • Divide into 12 meatballs. Place in greased baking dish.

SAUCE
1-2 tablespoons butter
1/2 pound BEECH mushrooms, sauteed until golden
1 can Campbell’s Cream of Golden mushroom
scant 1 1/2 cups buttermilk

  • Whisk together the soup and buttermilk until well blended.
  • Nestle sauteed mushrooms amongst meatballs.
  • Pour soup mixture over meatballs.
  • Bake 1 hour.