Category: RECIPES

PAYDAY BARS

This was one of the recipes from my cooking magazine finds!  It was a HUGE hit with a small addition.

PAYDAY BARS
2 cups chopped roasted, salted peanuts
1/2 cup Heath bar toffee bits
14 ounces KRAFT caramel bits
1 cup mini marshmallows
1 tablespoon heavy cream

  • Prepare 8 inch square baking dish with parchment paper or foil.
  • Spray well with non-stick cooking spray.
  • Mix together the nuts and toffee bits.
  • Arrange half the nuts evenly in bottom of the pan.
  • Using a double boiler, melt caramels with heavy cream.
  • When caramel mixture is smooth add marshmallows and stir until smooth.
  • Immediately pour caramel mixture over nuts and top with remaining nut mixture.
  • Cool 2-3 hours until set before cutting.
  • Store in air tight container with wax paper between the layers.

LEMON PAPRIKA GRILL CHICKEN & BROCCOLI SLAW revisited

I have been making this broccoli salad for years – it’s perfect for summer dinners – especially grilled dinners! I added a new grill recipe that I developed and it turned out PERFECTLY!

LEMON PAPRIKA GRILL CHICKEN
4-6 skin on chicken thighs
Juice of 1 lemon
2 lemons, sliced
1/4-1/3 cup Savory Spice Shop Sweet & Spicy Paprika
1/8-1/4 cup fresh ground Himalayan Pink salt
1/8 cup fresh ground peppercorn medley

  • Prick chicken pieces with fork tines.
  • Pour 1/2 teaspoon of lemon juice over each piece and chill 2 hours.
  • Prepare grill for indirect heat.  I use charcoal and HOT, but indirect heat. I also clean my grill and leave it off during the coals heating up process and then spray it with PAM grill non-stick spray just before adding the meat.
  • Remove chicken from lemon juice and drain.
  • Whisk together paprika, salt and pepper until well blended.
  • Season each piece of chicken with spice mixture, patting to adhere the spices to the meat.
  • Grill chicken skin side up 8-10 minutes.  Adjust as necessary to avoid flame flare-ups.
  • Turn skin side down and grill another 8-10 minutes or until browned or cooked through – again adjusting as necessary for flame flare-ups.
  • Add lemon slices to grill after turning the chicken and grill both sides.
  • Serve chicken over lemon slices.
  • Garnish with parsley.

BROCCOLI SLAW
1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
Juice of 1 lemon
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl or mini food processor, blend the mayonnaise, sugar, lemon juice and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE

This cake is super rich, but a beautiful cake for a holiday or special occasion. I sure wish my DIL was here – tomorrow is her birthday and she loves chocolate and would love this cake.   Happy virtual birthday Dawn. I adapted this recipe from Shugary Sweets.

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
CHEESECAKE
2 8-ounce packages Philadelphia cream cheese at room temperature
2/3 cup fine sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Juice of 1 lemon
1 teaspoon PURE vanilla
pinch fresh ground Himalayan Pink salt

  • Preheat oven to 350°.
  • Add a cake pan half full of water to lower shelf in oven.
  • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
  • Beat cream cheese with sugar until light and creamy.
  • Add salt and eggs one at a time, beating until creamy after each addition.
  • Beat in sour cream, heavy cream, lemon juice and vanilla.
  • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
  • Bake 45 minutes.
  • Turn oven off and leave cake in for 30 more minutes.
  • Remove from oven and cool on rack until completely cool.
  • When cool, wrap in saran and place in freezer for 2-3 hours.

CHOCOLATE CAKE
1 cup butter
4 cups sugar
4 JUMBO eggs
4 cups buttermilk
5 cups flour
4 teaspoons baking soda
1 cup cocoa powder
2 teaspoons PURE vanilla
1/4 teaspoon fresh ground Himalayan Pink salt

  • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
  • Preheat oven to 350 degrees.
  • Cream together butter and sugar until fluffy.
  • Add eggs and beat well.
  • Sift together the flour, cocoa, salt and baking soda.
  • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
  • Pour into prepared pan(s).
  • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1 cup unsalted butter, at room temperature
1/2 cup caramel sauce (recipe below or jarred is okay)
4 cups powdered sugar
2 tablespoons whole milk
pinch fresh ground Himalayan Pink salt

  • Beat butter until fluffy.
  • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.

CARAMEL SAUCE

6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

GANACHE
4 ounces dark chocolate
1/3 cup heavy cream

  • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.

ASSEMBLY
1/2 bag Heath Bar baking pieces
2 tablespoons caramel sauce (recipe above or jarred is okay)
pinch fresh ground Himalayan Pink salt

  • On a cake plate arrange 1 chocolate cake layer.
  • Top with the cheesecake layer.
  • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
  • Add 2nd chocolate cake to the later.  Gently press the layers together.
  • Frost cake.
  • Add ganache to the top (some will run down sides).
  • Sprinkle with salt and then add remaining Heath bar pieces.

PEACH BLACKBERRY CRUMBLE GALETTE

PEACH BLACKBERRY GALETTE
CRUST – do NOT over mix
1 1/4 cups all purpose flour + flour for rolling
1/4 teaspoon fine ground sea salt
2 teaspoons sugar
1/2 cup cold unsalted butter, chopped
3 tablespoons ice cold water

  • In food processor pulse flour, salt and sugar until combined.
  • Add butter pieces, pulsing until becomes coarse crumbs.
  • Sprinkle with ice water.
  • Pulse again JUST until dough is crumbly, but holds together when squeezed together. You can add 1-2 more tablespoons as necessary to get desired texture.
  • Form dough into a disc, wrap in plastic wrap and chill at least 1 hour.

FILLING
2 1/2 pounds white peaches, pitted, peeled and sliced
1 bag frozen blackberries, thawed and drained well
1/4 cup light brown sugar
2 tablespoons Wondra flour

  • Toss fruit together and then sprinkle with flour and brown sugar tossing again until well coated.

CRUMBLE
1/3 cup packed light brown sugar
1/3 cup Wondra flour
1/3 cup old fashioned rolled oats
6 tablespoons cold unsalted butter, chopped

  • Combine flour, brown sugar and rolled oats.
  • Using your hands add butter and work into large crumbs.

ASSEMBLY

  • Preheat oven to 375°.
  • Lightly flour rolling pin and work surface.
  • Roll out dough to 12 inches.
  • Place dough in a 9 inch pie pan or make free form galette on prepared cookie sheet.
  •  Add filling and top with crumble mixture.
  • Bake 1 hour until golden and bubbly.
  • Let cool on wire rack 1-2 hours before serving.

ITALIAN CHICKEN & DUMPLINGS

ITALIAN CHICKEN & DUMPLINGS serves 6
3 tablespoons unsalted butter
5 boneless skinless chicken breasts
1 bunch green onions, minced
1 medium red bell pepper, chopped
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
1 teaspoon thyme
1/4 cup Wondra flour
1 28 ounce box Passata (Italian tomatoes)
Fresh ground salt and black pepper, to taste
2 bottles ShockTop beer
2 tablespoons balsamic

  • In a large pot melt butter over medium high heat.
  • Add chicken and season with salt and pepper sauteing until golden and cooked through. Remove with a slotted spoon to a bowl.
  • Add remaining butter to pot and melt.
  • Add onions, red bell pepper, celery, carrots and garlic sauteing until tender.
  • Stir in thyme and flour, blending well.
  • Season with salt and pepper.
  • Stir in beer and vinegar.
  • Add tomatoes.
  • Bring to a rapid simmer, reduce heat and cook uncovered 30 minutes. 
  • Drop dumplings in top of stew.
  • Cover and simmer 10-15 minutes until dumplings are cooked through. 

Prepare dumplings while chicken mixture is simmering.

DUMPLINGS
2/3 cup Wondra flour
1/3 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon sea salt
1 tablespoon unsalted butter, cut into pieces
1/2 cup buttermilk

  • Using your fingers work the butter pieces into dry ingredients until forms small crumbs.
  • Add buttermilk and work into a smooth dough.
  • Roll dough pieces into ping pong size balls.

SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

  • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
  • Stir in green chiles and onions.
  • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
  • Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with foil and spray with non stick spray.
  • Sprinkle garlic powder, salt and pepper on chicken pieces.
  • Arrange chicken in a single layer.
  • Bake 25-30 until cooked through.
  • Brush with glaze last 10 minutes.
  • Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

  • Preheat oven to 350°.
  • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
  • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
  • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
  • Add honey, vinegar, salt and pepper.
  • Add beans and return to a boil.
  • Transfer to baking dish baking until beans are tender and moisture is absorbed.
  • Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

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SALTED CARAMEL POTS DE CREME – BAKING PARTNERS

Swathi asked me to select a recipe for this month and I’d been dying to try these, so guess what we’re baking? Yep, you guessed it, SALTED CARAMEL POTS DE CREME. I cannot tell you where I first got the recipe because all I have is a photocopied page.  The salt brings out the rich buttery flavor of these simple creamy custards.

SALTED CARAMEL POTS DE CREME
1 1/2 cups sugar
1/4 cup water
1/4 teaspoon sea salt
1 1/2 cups heavy whipping cream
1/2 cup whole milk
6 egg yolks
1 teaspoon flaked sea salt*

*I used Himalayan Pink fresh ground salt

  • Preheat oven to 325 degrees.
  • Adjust racks as necessary so your baking dish will be centered evenly in your oven.
  • Place six 6 ounce ramekins in a large baking dish. As you can see I used a combination of what I had available at the time.
  • Add enough water to the baking dish to go half way up the sides of the ramekins.
  • In a medium saucepan combine the sugar, water and 1/4 teaspoon sea salt.
  • Heat and stir until sugar is completely dissolved.
  • Increase heat to medium high and bring mixture to a rolling boil.
  • Boil for 8 minutes without stirring until you reach a deep amber color.
  • Remove from heat.
  • Whisking constantly, whisk in whipping cream and milk in a steady stream. Mixture will steam and sugar will begin to harden.
  • Return to heat cooking and whisking about 2 minutes until sugar has dissolved.
  • In a large bowl whisk egg yolks until light and foamy.
  • Slowly whisk whipping cream mixture into beaten egg yolks.
  • Pour mixture through sieve into a 4 cup spouted measuring cup.
  • Carefully pour strained mixture into ramekins.
  • Bake 40 minutes or until edges are set and centers jiggle just slightly.
  • Transfer to wire racks to cool, cooling completely.
  • Cover with saran and chill 4-24 hours.
  • Before serving sprinkle with flaked sea salt.
I have made something similar in the past if you want one not quite so rich. These Salted Caramel Cheesecakes were really good too.Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I’m very glad I made it in these small ramekins for individual servings!
SALTED CARAMEL CHEESECAKE CUPS
CHEESECAKE
1/2 pound softened cream cheese
1/2 cup sugar
2 JUMBO eggs at room temperature
1/2 cup sour cream
CARAMEL
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Preheat oven to 325°.
  • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  • Add eggs, beating until incorporated after each egg.
  • Beat in sour cream.
  • Pour into ramekins.
  • Set ramekins in a baking dish and add water to midway up the ramekins.
  • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
  • Turn off oven and leave cheesecakes undisturbed for 1 hour.
  •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
  • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
  • Meanwhile make the caramel.
  • In a heavy saucepan heat the corn syrup.
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

To serve:

  • Heat caramel in small increments until desired temperature.
  • Pour a spoonful over each cheesecake and serve.

HAM & CHEESE ROLLS with CREAMY 3 CHEESE DIPPING SAUCE

HAM & CHEESE ROLLS with CREAMY 3 CHEESE DIPPING SAUCE
1 can Pillsbury refrigerated thin crust pizza dough
8 ounces grated sharp cheddar cheese
8 ounces deli ham, sliced thin
1 egg, beaten
Sea salt
1tablespoon butter, melted
Progresso Recipe Starters Creamy Three Cheese cooking sauce, for dipping

  • Pre-heat oven to 425 degrees.
  • Unroll pizza dough onto a lightly greased baking sheet.
  • Top dough evenly with ham slices and grated cheese.
  • Carefully and tightly roll up dough from the long end into a log; pinching the seam to seal.
  • Slice log into 16 equal pieces.
  • Set each piece cut side-down on baking sheet.
  • Brush dough with beaten egg, then sprinkle sides and tops with  a little salt.
  • Bake 15 to 20 minutes until golden brown and cheese is melted and bubbly.
  • Brush dough with melted butter.
  • Sprinkle with a little more salt.
  • Serve with warm Creamy Three Cheese cooking sauce on the side for dipping.

 

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.

      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.

      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.