Category: MISC

PAPRIKA CHICKEN and the RUB RUB RUB!

There are so many foods to work with, but honestly most of us use the same basic meats, beef, chicken pork or fish.  One of the best ways to spice it up a bit is to use spice rubs.  Most rubs use simple ingredients, but finding your favorite flavor combination can make the difference between eating the same old thing or trying a BOLD new flavor.  Sometimes the rub seasoning mixes can be added to your wet mixtures instead of directly being rubbed on the meats and have just as great a flavor enhancement.

PAPRIKA CHICKEN
1/4 cup tomato paste
1 tablespoon + 1 tablespoon Penzey’s Sweet Smoked Paprika
1 teaspoon oregano
2 cups buttermilk
2/3 cup cornstarch
1 1/4 cup self rising flour
Fresh ground salt and black pepper, to taste
Avocado oil & Crisco

  • Sift together flour, cornstarch, salt, pepper and 1 tablespoon paprika, set aside. 
  • Whisk together buttermilk, tomato paste, 1 tablespoon paprika, oregano, salt and pepper.
  • Dredge chicken pieces in four, making sure to coat ALL edges and folds. Save remaining flour mixture for use later.
  • Submerge chicken pieces in buttermilk mixture and chill 3-4 hours.
  • Heat a combination of avocado oil and Crisco over medium high heat.
  • Place remaining flour in a shallow dish.
  • Remove each chicken piece from the buttermilk shaking off excess.
  • Dredge each piece in flour mixture.
  • Fry until golden, turning only once about 15-20 minutes.
  • Using a wire rack place chicken pieces to drain.

Rubs will store, but I prefer to make them fresh for each recipe. 

Here are a few of my other favorite flavor combinations for rubs:

CHILE COFFEE – great for beef
1 teaspoon espresso powder
2 tablespoon ancho-chile powder
1/4 cup packed dark brown sugar
1/2 teaspoon fine sea salt 
1/2 teaspoon fresh ground black pepper
pinch of cinnamon
pinch nutmeg

  • Mix together and store at room temperature.

SESAME SPICE – great for chicken
1/4 cup sweet paprika
1 1/2 teaspoons cumin
2 teaspoon sesame seeds
1/2 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
pinch sugar

  •  Mix together and store at room temperature.

ORANGE CORIANDER – great for fish
2 tablespoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 teaspoons finely ground coriander
1/2 teaspoon fresh ground Himalayan Pink salt 
1 teaspoon fresh ground black pepper

  •  Mix together and store at room temperature.

Here are a few other flavor combinations that are great for fried chicken:

SPICED MUSTARD
1 tablespoon ground mustard
4 teaspoons OLD BAY seasoning
flour
buttermilk
2-3 teaspoon Frank’s hot sauce

  • Add dry seasoning to dredge mixture.
  • Add hot sauce to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

LEMON PEPPER
1 teaspoon fresh ground black pepper
Fresh ground Himalayan pink salt
Zest from 1 lemon
4 cloves garlic, minced
Juice from 1 lemon
flour
buttermilk

  • Add dry seasoning to dredge mixture.
  • Add garlic, zest and lemon juice to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

    BBQ CARROTS
    1 bag baby carrots
    2/3 cup favorite BBQ sauce
    1/4 cup honey

    • Steam or boil carrots until tender.
    • Whisk together the honey and BBQ sauce.
    • Heat sauce mixture for 30-45 seconds on high in the microwave.
    • Toss together and serve.

      HAPPY HOMEMAKER & MENU PLAN MONDAY

      I can’t believe it is Monday already. Last week just whizzed by! Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday. 

      WEATHER OUTSIDE
      MAJORLY HOT ESPECIALLY FOR THIS AREA and time of year! Today is supposed to be 97. We only hit 93 yesterday, but it wasn’t too bad in the afternoon in the shade with the heavenly breeze that made its way in.

      TO DO FOR THE WEEK

      • Hair appointment
      • Pedicure
      • Cleaning
      • a few small projects
      • a couple recipe development projects

      CURRENTLY READING
      I’m still reading Jana DeLeon.  I finished her Miss Fortune series and am awaiting the newest book in that series, but have begun her Ghost-In-Law Series for a fun summer read.

      TELEVISION / DVR
      A few new shows have started, but I’m still not sure about a couple of those.  I’m still trying to finish up a few from the spring that are on the DVR.

      • America’s Got Talent
      • DIG
      • The Americans

      CRAFTS & PROJECTS
      no actual crafts his week

      MENU PLANS FOR THE WEEK
      BREAKFAST
      DINNER
      DESSERT
      MONDAY
      Cereal & Fruit
      Y.O.Y.O. / C.O.R.N.
      TUESDAY
      Bagel & cream cheese
      EXPERIMENT NIGHT
      WEDNESDAY
      Yogurt with Blueberries & Granola
      Chicken Wings South of the Border
      THURSDAY
      Scrambled Eggs with cheese & Toast
      Bun Less Burgers Beer Baked White Beans & Salad
      FRIDAY
      Yogurt with Blueberries & Granola
      BBQ Pork Ribs & Potato Salad
      SATURDAY
      Quiche Lorraine
      Peach Crumble Pie & Homemade PayDay Bars
      SUNDAY
      OUT
      Paprika Fried Chicken

      SUCCESSFUL RECIPES  FROM LAST WEEK

      RECIPE FINDS TO TRY LATER
      My mom found these cute little books for camping recipes to make in pie irons.  Now, I’m NOT going to go camping to try them, but am going to try and convert them into everyday oven recipes.

      • Individual chicken casseroles
      • Muffin Tin Meals
      • Buffalo Chicken Hand Pies
      • Sloppy Joe Pockets
      • Pepperoni Snails
      • S’mores Hand Pies
      • Potato Pancakes
      • Dream Pies
      • Chicken Pot Pies
      • Caramel Banana Jumbles
      • Extreme Brownies
      • Onion Puffs
      • Peanut Butter Waffles
      • Sweet & Spicy Crescent Clubs

      HEALTH & BEAUTY TIPS
      The old adage, “you are what you eat” has never been truer than in life today. I try to do anti-oxidant fruits and veggies everyday in form or another.  If you are on a tight schedule, you can make smoothies in large batches and then freeze in ziploc freezer bags.  Just place a frozen one in the frig the night before and it will a perfect on the go breakfast the next day.

      My favorite recipe is Bolthouse Farms Green Goodness, pomegranate juice, banana and wild blueberries.

      HOMEMAKING TIP
      On sticky or squeaky drawers use a bar or soap or an old candle on the tracks to create a smooth edge for the drawer to slide along.

      A life spent making mistakes is not only more honorable, but more useful than a life spent doing nothing. 

      THINGS THAT MAKE ME HAPPY

      • Reading a good book that engages my imagination
      • When my favorite team wins
      • Starry nights

      FAVORITE PHOTO FROM THE CAMERA

      These two really are inseparable (pun intended)
      INSPIRATION

      AZTEC CHICKEN

      AZTEC CHICKEN
      1 chicken breast per person
      1 slice thin tavern ham per person
      1 thin slice mozzarella or provolone cheese per person
      2-3 pieces sun dried tomatoes, drained of oil
      3 tablespoons Taco Bell mild sauce
      1/2 teaspoon Italian seasoning per person
      egg wash
      flour for dredging
      Panko crumbs, finely ground
      1 tablespoon butter per breast
      Salt & Pepper to taste

      • Preheat oven to 350 degrees.
      • Spray baking dish with non-stick cooking spray.
      • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
      • Salt and pepper each breast.
      • Spread a layer of ham and then cheese.
      • Sprinkle with Italian seasoning and place several tomato pieces on top.
      • Begin with smallest edge and begin rolling. Secure with a cooking band.
      • Roll chicken bundle in egg wash.
      • Mix together flour and Panko crumbs,
      • Dredge chicken bundle first in egg wash and then in Panko mixture.
      • Heat a small amount of oil in a skillet and lightly brown chicken bundles before placing them in a baking dish.
      • Sprinkle with lemon juice and melted butter.
      • Bake 20-35 minutes until chicken is cooked through.

      SAUCE
      1/2 cup sun dried tomatoes, drained of oil
      2 cloves garlic, minced
      Juice of 1 lemon
      3 tablespoons butter
      1/2 cup heavy cream
      1 tablespoons Wondra

      • In a small food processor chop sun dried tomatoes, taco sauce, garlic and lemon juice until well blended.
      • In a small sauce pan melt butter over medium high heat.
      • Whisk in flour until golden.
      • Add cream, blending until smooth.
      • Bring to a SLOW boil and reduce eat to a simmer.
      • Whisk in tomato mixture and heat through to desired consistency.

      HAPPY HOMEMAKER & MENU PLAN MONDAY

      I can’t believe it is Monday already. It was not a real busy week, but it sure went by quickly. Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.  

       WEATHER OUTSIDE
      Temperatures have dropped 20 degrees and it’s gray and cloudy and supposed to rain. We had a spectacular thunderstorm last night complete with wind, heavy rain, dancing lightning and hail.

      TO DO FOR THE WEEK
      Several appointments and shopping that will make this week swim by really fast.

      CURRENTLY READING
      I’ve been reading a fun series from Jana Deleon, Miss Fortune series. Unfortunately I’m now at the end of that and waiting for the next installment (Book #7) and have started her MudBug series.  Book #1 is free at Amazon right now. This is a perfect series for a light summer read.

      TELEVISION / DVR
      A few new shows this week, but other than that, nothing much.

      CRAFTS & PROJECTS
      Nothing new this week.

      MENU PLANS FOR THE WEEK
      BREAKFAST
      DINNER
      DESSERT
      MONDAY
      Cereal & Fruit
      Y.O.Y.O. / C.O.R.N.
      TUESDAY
      Bagel& Cream Cheese
      EXPERIMENT NIGHT
      WEDNESDAY
      Yogurt with Blueberries & Granola
      THURSDAY
      Scrambled Eggs with cheese & Toast
      FRIDAY
      Yogurt with Blueberries & Granola
      SATURDAY
      SUNDAY

      SUCCESSFUL RECIPES  FROM LAST WEEK

      RECIPE FINDS TO TRY LATER
      Nothing new this week.

      HEALTH & BEAUTY TIPS

      HOMEMAKING TIP

      1. Lay a sheet of heavy duty aluminum foil under your ironing board.  Iron as normal.  The foil reflects the heat back up and cuts your ironing time in half.
      2. When you are ready to rearrange your furniture, fold pieces of aluminum foil into thick squares to put under the legs of your furniture – works as well as those expensive furniture movers.
      If you live your life with kindness and give other people great energy, that beauty and great energy come back to you. ~BEYONCE

      ON MY MIND
      Daddy used to say you can’t teach people common sense.  Now I know he was right, but that you also can’t seem to teach them math either.

      I read a facebook post over the weekend that left me thinking that we (as a society) are in for a world of hurt.  It was about someone trying to have someone else thrown out of a garage sale group for “gouging” other.  The one being thrown out was selling a case of 48 items for $12.  The upset person was ticked off because that worked out to $4 each for $192.  WTH?  I know I thought the same thing.  To make things worse people started agreeing with the buyer and saying the seller was not doing math correctly.

      When you quit laughing realize these people vote and may be responsible for something you’re involved in.

      THINGS THAT MAKE ME HAPPY

      • Quiet time
      • A good movie trilogy on a lazy day
      • Laundry that folds itself

      FAVORITE PHOTO FROM THE CAMERA

      INSPIRATION

      RITZY CARROT & BROCCOLI CASSEROLE revisited

      Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup and rice. Tonight we had it with some of the best smoked pork chops I have ever eaten.  Thank you Nickabob’s Outpost!
       RITZY CARROT & BROCCOLI CASSEROLE

      6 medium carrots, peeled and sliced
      1 tablespoon sugar
      pinch cinnamon
      6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
      1/4 cup mayonnaise
      2 Jumbo eggs
      1 small Vidalia onion, chopped 
      4 cloves garlic, minced
      1/2 cup grated cheddar cheese**
      salt and pepper to taste
      4 tablespoons butter
      1 1/3 cups ritz cracker crumbs**
      4 tablespoons Wondra
      1 KNORR chicken gel bouillon cube
      1/4 cup water
      1/2 cup buttermilk 
      salt and pepper, to taste

      • Preheat oven to 300 degrees.
      • Steam broccoli and carrots until JUST tender.
      • Drain well, cool slightly and toss with carrots and onions.
      • Whisk together the bouillon gel, water, egg, mayonnaise and buttermilk.
      • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
      • Whisk in mayonnaise mixture, simmering until thickens.
      • Pour over broccoli and carrots, folding until well coated.
      • Spread into a greased 9×9 baking dish.
      • Top with cracker crumbs.
      • Cover and bake 40 minutes.
      • Top with cheese and bake uncovered an additional 10 minutes.
      • Let stand 5-10 minutes before serving.

      **I love to substitute Keebler buttery garlic club crackers and use Parmesan cheese instead  of cheddar!

      PICKLE BRINED FRIED CHICKEN with BUTTERMILK CREAM GRAVY

      PICKLE BRINE FRIED CHICKEN 
      1 jar Zucchini relish
      8 skinless, boneless chicken breasts
      2 cups buttermilk
      Flour for dredging
      salt and pepper to taste
      coconut oil for frying
      garnish

      • Poke each piece of chicken with a fork.
      • Add chicken and zucchini relish to a large ziploc bag.
      • Chill 3 hours.
      • Remove chicken from brine, scraping off chunks of relish. Chill until ready to fry.
      • Heat oil in large skillet.
      • Dredge chicken pieces through the buttermilk and then the flour, patting the flour into all the crevices.
      • Add chicken to oil cooking until golden on both sides.
      • Serve with mashed potatoes and buttermilk cream gravy.

      ***Original recipe called for:
      1 tablespoon toasted yellow mustard seeds
      1 tablespoon toasted brown mustard seeds
      1 1/2 tablespoons toasted coriander seeds
      1 cup apple cider vinegar
      2/3 cup kosher salt
      1/3 cup sugar
      1/ cup chopped fresh dill

      BUTTERMILK CREAM GRAVY
      4 tablespoons butter
      1/4 cup Wondra flour
      1 container KNORR chicken gel bouillon
      1 cup water
      1 cup buttermilk
      Fresh ground salt and black pepper, to taste

      • Whisk together the bouillon gel and water until smooth.
      • Add buttermilk until well blended. Set Aside.
      • Melt butter in saucepan over medium heat.
      • Add flour, whisking until golden and smooth.
      • Gradually add buttermilk mixture and bring to a SLOW boil.
      • Reduce heat and simmer until thickening begins.
      • Salt and pepper to desired taste.

      ZUCCHINI RELISH
      5 cups shredded zucchini
      1 cup chopped Vidalia onion
      1 cup red pepper
      1 cup green pepper
      2 1/2 tablespoons salt
      2 cups water
      1 tablespoon celery seed
      2 1/2  teaspoons turmeric
      2 1/2 teaspoons nutmeg
      1 1/4 cup white or apple cider vinegar

      • Whisk together the spices and sugar. Set aside.
      • Toss together zucchini, onion, red and green peppers.
      • Sprinkle with salt and toss again.
      • Pour 2 cups water over top.
      • Soak over night.

      • Drain and rinse WELL! (I use a cheesecloth to gently wring out remaining water from the veggies.
      • Add veggies to a large pot.
      • Add spice mixture and vinegar, stirring to coat.
      • Bring to a boil, then simmer for 25-30 minutes until veggies are soft.
      • Pour into hot sterilized jars and water bath 10 minutes.

      SALMON IN A BLANKET

      I found this old, and I do mean old recipe card in an old recipe box I found in an antique store.  It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE.  I’m sure I could do some research and find the actual year, but I’m going to guess it is from the 50’s or 60’s. I changed it very little, but have added some additional flavor.  The original recipe called for pink salmon, but I use both pink and red salmon.  This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with.  You can also substitute tuna. I also make them into individual tarts instead of one long “blanket”.

      SALMON IN A BLANKET
      3 cups flaked pink salmon
      1/2 cup mayonnaise
      Juice of 1 lemon juice
      Fresh ground salt and black pepper, to taste
      2 tablespoons finely chopped parsley
      1 package of prepared pie dough or puff pastry
      egg wash

      • Preheat oven to 425°.
      • Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
      • Roll dough into four 4×8 inch oblongs.
      • Arrange the first oblong pastry on 1 side of a jelly roll pan.
      • Fill the dough with salmon mixture not going all the way to the edge.
      • Fold over the top and crimp the edges, sealing well.
      • Brush with egg wash.
      • Make a few slashes on top to allow steam to escape.
      • Bake 12 -15 minutes.

      HAPPY HOMEMAKER & MENU PLAN MONDAY

      I can’t believe it is Monday already. It was not a real busy week, but it sure went by quickly. Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

      WEATHER OUTSIDE
      Absolutely beautiful and supposed to stay that way this week.

      TO DO FOR THE WEEK

      • Laundry
      • Cleaning
      • Paperwork

      CURRENTLY READING

      TELEVISION / DVR
      It’s that time of year before much new begins so playing catch up on the DVR.

      CRAFTS & PROJECTS
      Nothing new yet.
      BREAKFAST
      DINNER
      DESSERT
      MONDAY
      Cereal & Fruit
      Y.O.Y.O. / C.O.R.N.
      TUESDAY
      Bagel & cream cheese
      EXPERIMENT NIGHT
      WEDNESDAY
      Yogurt with Blueberries & Granola
      THURSDAY
      Scrambled Eggs with cheese & Toast
      FRIDAY
      Yogurt with Blueberries & Granola
      CHOCOLATE MONKEY BREAD
      SATURDAY
      SPAM & EGGS
      SUNDAY

       RECIPES IN YELLOW ARE ACTIVE LINKS

      SUCCESSFUL RECIPES  FROM LAST WEEK

      RECIPE FINDS TO TRY LATER

      • Apple Slaw with caramelized Cider Dressing
      • Spiderweb Florentines
      • Pumpkin Gingerbread ice cream sandwiches

      HEALTH & BEAUTY TIPS
      Summer is almost here and we’ll be wearing flip flops and going barefoot more and more.  So here is a little recipe for a foot soak that removes the dead skin from your feet.
      1/4 cup Listerine
      1/4 cup vinegar
      1/2 cup warm water

      • Soak feet 10 minutes.
      • Rinse and dry.  Dead skin will just fall off.

      HOMEMAKING TIP
      Have strong odors on your hands from onions, garlic or fish?

      • Wet your hands.
      • Sprinkle on baking soda.
      • Rub together until hands are coated in the paste.  
      • Rinse well and odors will be gone.

      ON MY MIND
      Just trying to understand why someone does not return phone calls, repeatedly.  I’ve called several times over the past few months, but they go unanswered and un-returned.  Obviously they are miffed about some unknown, but about what, who knows?  I wish things were different because I do miss our chats, but I can’t fix what I don’t know is broken.  Since I don’t know what I did, I figure they’ll call eventually.

      THINGS THAT MAKE ME HAPPY

      • Sunny Skies
      • Hubby getting the sling off this week 
      • A clean house
       Worrying does not empty tomorrow of its troubles, it empties today of its strength. ~Corrie Ten Boom

      FAVORITE PHOTO FROM THE CAMERA

      LEO the clown at the CULPEPPER and MERRIWEATHER CIRCUS

      INSPIRATION

      HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

      These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

      The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

      The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

      HALIBUT STEAK VINAIGRETTE
      1 piece of halibut or other white fish (salmon is good too)
      3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
      Fresh ground salt and black pepper
      1/4 cup Avocado oil for brushing fish
      1/4 cup minced red pepper
      Paprika, to taste
      1 small bunch green onions, minced

      • Pre-heat broiler.*
      • Brush pan with oil.
      • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
      • Brush fish pieces with oil on each side.
      • Sprinkle salt, pepper and paprika on fish pieces on both sides.
      • Arrange fish on oiled pan.
      • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
      • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
      • Top with remaining green onions for garnish.

      *Bakes well also.  If you bake it put the vinaigrette on it before baking.

      CABBAGE AU GRATIN
      1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
      Fresh ground salt and black pepper
      2 + 2 tablespoons butter
      Fresh ground salt and black pepper to taste
      1/4 cup water
      3 cloves garlic, minced
      fresh thyme sprigs, chopped
      nutmeg
      1 tablespoon Wondra
      1 cup heavy whipping cream
      3/4 cup shredded Fontina cheese (gouda works well as does swiss)
      1/4 cup shredded Parmesan
      1/4  cup fresh bread crumbs

      • Spray a 2 quart baking dish with non-stick cooking spray.
      • Preheat oven to 400°.
      • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
      • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
      • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
      • Transfer cabbage to baking dish, arranging wedges so the snuggle.
      • Add remaining butter to skillet drippings and melt.
      • Add garlic, thyme, nutmeg and flour, stirring to combine.
      • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
      • Pour cream mixture over cabbage.
      • Salt and pepper again.
      • Top with cheese and bread crumbs.
      • Bake until browned and bubbling, 20-30 minutes.

      *Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.