Category: RECIPE REVIEWS

CARAMELIZED FRENCH ONION CHICKEN

This is a delectable Caramelized French Onion Chicken that is juicy, a one pan meal and makes super saucy caramelized onion gravy. Oh and did I mention cheesy? 3 kinds of cheese that also make it ooey and gooey!

CARAMELIZED FRENCH ONION CHICKEN adapted from Creme de la Crumb Serves 4

2 medium Vidalia onions, thinly sliced into rings
3 tablespoons butter
1 cup plus 3 tablespoons beef broth, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon avocado oil
Fresh ground Himalayan sea salt and pepper, to taste
1 teaspoon Italian seasoning OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano**
2 tablespoons Wondra flour
2 slices Provolone cheese, halved
2 slices Muenster cheese, halved
1/2-3/4 cup shredded Parmesan cheese
Fresh flat leaf parsley and cracked black pepper for garnish (optional)

  • Preheat oven to bake at 400°.
  • In a large oven-safe skillet over medium-high heat, melt butter.
  • Add onions and 3 tablespoons beef broth sautéing onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender.
  • Use tongs or a fork to transfer to a bowl and cover to keep warm.
  • While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with the fresh ground Himalayan sea salt, fresh ground black pepper (to taste) and Italian herbs.
  • Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side until browned on both sides (chicken may not be fully cooked through yet, that is okay). DO NOT clean out the pan between the onions and chicken.
  • Transfer chicken to a plate cover and keep warm.
  • Return the onions to the pan.
  • Sprinkle flour over the onions and stir for 1 minute over medium-high heat.
  • Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil.
  • Season with salt and pepper to taste.
  • Return chicken to pan and spoon some of the sauce over each piece of chicken.
  • Top chicken with one half slice of provolone each, then one half slice of Muenster, then ¼ of the parmesan cheese.
  • Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  • Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve immediately.

NOTE:  Sometimes I add 2-3 cloves of garlic, minced

Linking up to FULL Plate Thursday.

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MAMA’S RETRO MEATLOAF UPDATED

Normally when I cook, it is 100% from scratch. Every now and then I do improvise though to make hubby happy.  He’d prefer hot dogs and mac and cheese regularly, but will settle for this improvised meatloaf.  This recipe holds together so well that it also makes one of his favorite sandwiches which is why I think he really likes it. I don’t know the originally ingredient list, but I’d bet money the recipe was originated by the Lipton Soup people. I’ve updated it for some additional flavor.
MAMA’S RETRO MEATLOAF

1 pound ground sirloin
1 pound ground pork
1 envelope Lipton Onion Soup Mix
1/2 cups Panko crumbs
1/3 cup Jalapeno ketchup
2 LARGE eggs, beaten
1 1/2 cups+ shredded cheddar cheese
1/4 cup regular ketchup

  • Preheat oven to 375°.
  • Combine the sirloin, pork, soup mix, Jalapeño ketchup, eggs and panic crumbs until well blended. Be sure and sprinkle he soup mix all over so it does not get clumped in one area.
  • Place half the meat mixture in the bottom of a 9×5 loaf pan.
  • Layer cheese evenly on top of meat mixture.
  • Top with remaining meat mixture.
  • Spread regular ketchup on top of meat loaf.
  • Bake 45 minutes.
  • Let rest 10 minutes.
  • Slice and serve.

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BILL’S BEST CHILI

I found this recipe on FaceBook, but I have no idea who Bill is.  I can tell you two things; it will replace ALL other chili recipes and I will be making his chili for the rest of my life… with a minor exception – I HATE kidney beans and a true chili for us Texans has no beans so this works for me. Other than that it was minor changes like using a chili grind size of ground beef.

BILL’S BEST CHILI adapted from Cupcakes and Kale Chips

2 pounds chili ground beef
1 pound stew beef, cut into about one inch chunks
1/3 pound bacon, diced in small pieces
1 small red bell pepper, chopped
1 large onion, chopped
2 cloves of garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon dried mustard (optional)
1/2 tablespoon crushed red pepper
1 1/2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
4.5 ounce can chopped green chilies
28 ounces peeled Plum Tomatoes
12 ounces tomato paste
three (16 oz) cans kidney beans (optional)
2 cups beef broth
2 cups water
GARNISHES: Shredded cheese, sour cream, onions, etc…

  • Heat a large pot over medium heat.
  • Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender.
  • Drain any collected grease and liquid.
  • Add the garlic and cook for another minute or two.
  • Stir in the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper.
  • Add the chilies, tomatoes, tomato paste, kidney beans, and about two cups of water, and simmer on low for at least 2 hours, or put into a crockpot on low for at least 4 hours. Add additional water, as needed to achieve desired consistency.
  • Serve with desired toppings.

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PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS

This was originally a Blue Apron recipe that hubby and I also dissected and rebuilt to out liking.  I should have taken a picture of my plate with the sauce over the chicken and polenta, it looked so pretty.  Hubby likes his sauce on the side.

PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS
Start the sauce first. While it’s cooking start the green beans. Then start the chicken.

SAUCE
1 tablespoon butter
1/2 pound cherry tomatoes, halved
1 garlic glove, minced
Juice of 1 lime
1 tomatillo, diced
2 tablespoons golden vinegar
Fresh ground salt and pepper to taste

  • Several hours before dinner toss the tomatoes, tomatillo and lime juice together. Let sit at room temperature.

 

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling, add garlic and tomatoes simmering until soft, about 10 minutes.
  • Gently smash tomatoes.
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

VEGGIES
1/2 pound fresh green beans
1 small garlic, thinly sliced
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1-2 tablespoons golden vinegar

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add onions and green beans simmering until soft, about 10 minutes.
  • Add garlic and red pepper flakes
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

CHICKEN
2 boneless, skinless chicken breasts
1 1/2 tablespoons butter or GHEE
Wondra
Fresh ground salt and pepper to taste

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add chicken and sear 3-4 minutes per side until cooked through and golden.

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CARAMEL CHEESE APPLE BREAD

CARAMEL CHEESE APPLE BREAD adapted from The Cookie Rookie

Prep Time 15 minutes
Cook Time 60 minutes

CAKE
2 large baking apples, peeled & diced
1/2 cup golden raisins
1/4 cup Malibu rum
½ teaspoon ground nutmeg
2 teaspoons QUALITY ground cinnamon
½ cup butter, softened + 2 tablespoons (divided)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup granulated sugar
3 LARGE eggs
1 teaspoon PURE vanilla extract
¼ cup whole milk
8 caramels, each cut into 8 equal pieces
1-2 tablespoon Turbinado sugar (raw, coarse sugar), optional

PREPARING APPLES

  • Preheat oven to 350°F.
  • Grease and flour a 10” x 5½” loaf pan.
  • Pour rum over raisins and let soak 10 minutes.
  • In a saucepan over medium heat, add the two tablespoons butter, diced apples, nutmeg and cinnamon. Cook 4-5 minutes or until apples have softened.
  • Remove from heat and let cool.
  • Drain raisins well and fold into apple mixture and set aside.

PREPARING BATTER**

  • In a medium sized mixing bowl, sift together flour, baking powder and salt.
  • In a separate large bowl, cream together ½ cup butter and 1-cup sugar.
  • Add eggs, one-at-a-time, beating just until egg yolk is no longer visible.
  • Mix in vanilla and milk.
  • Add dry ingredients in one cup increments, mixing just until flour is longer visible.

CREAM CHEESE FILLING**
8 ounces cream cheese, softened
1 egg
½ cup granulated sugar
Zest of one lemon

PREPARING CREAM CHEESE FILLING

  • In a medium mixing bowl, combine cream cheese, egg, sugar and the lemon zest, mixing until smooth.
  • Spread 1 cup cake batter in the bottom of the prepared pan.
  • Fold in the apple mixture and chopped caramels to the remaining batter.
  • Pour half of the remaining batter into the pan.
  • Spoon and spread the cream cheese mixture evenly over the batter, and cover with the remaining cake batter.
  • Sprinkle the top of the bread with Turbinado sugar.
  • Bake at 350°F for 50-60 minutes. The bread is done when it no longer wiggles and springs back when gently pressed in the thickest part.
  • Transfer bread to a cooling rack and cool 15 minutes.
  • Remove bread from pan and allow to completely cool.

CARAMEL GLAZE
3 tablespoons butter
1/3 cup packed brown sugar
1/4 teaspoon kosher or coarse salt
1/3 cup heavy cream
1/3 cup chopped honey roasted peanuts, optional

  • Melt butter in a small saucepan over medium-low heat.
  • Stir in brown sugar and cook until brown sugar melts.
  • Add salt and heavy cream. Cook (and stir) another 2 minutes.
  • Allow glaze to cool 5 minutes.
  • Drizzle glaze over cooled bread and sprinkle with honey roasted peanuts.

**NOTE: If you are in a hurry and want to make less of a mess you can combine the cake portion and cream cheese filling portion into the same batter as you are preparing them.  The results are just as delicious and less work.

PAN SEARED BARRAMUNDI (AUSTRALIAN SEA BASS), GARLIC MASHED POTATOES & PAN ROASTED CORN

This was originally a Blue Apron Recipe and their version was pretty good, but hubby and I dissected it and made it even better! Hubby absolutely hated their tartar sauce, but that was a pretty easy fix.  Barramundi or Sea Bass itself has an almost sweet buttery flavor and a delicate flakiness that can be seriously enhanced with the right seasoning.

PAN SEARED BARRAMUNDI SEA BASS, GARLIC MASHED POTATOES & PAN ROASTED CORN FOR TWO

TARTAR SAUCE
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dill relish or hot dog relish
1 tablespoon capers, slightly smashed
1 tablespoon apple cider vinegar
Pepper, season to taste

  • Mix all 6 ingredients together until well blended.
  • Chill several hours before serving.

GARLIC MASHED POTATOES
3 cloves garlic, minced
1 pound Yukon gold potatoes, cut into a large dice
1/4 cup heavy cream
2 tablespoons butter
Fresh ground salt and pepper, to taste

  • Bring a small pot of salted water to a boil.
  • Add the potatoes and garlic.
  • Cook about 15 minutes until fork tender.
  • Drain in a colander.
  • Place butter in bottom of still warm pan.
  • Rice potatoes over the butter.
  • Add heavy cream and stir together until smooth.
  • Salt and pepper to taste.

PAN ROASTED CORN
1 tablespoon butter
1 tablespoon GHEE*
1 small red onion, sliced into rings
2 ears of fresh Corn on the Cob
2 sprigs dill, minced
1 tablespoon apple cider vinegar
Fresh ground salt and pepper, to taste

  • Cut the corn off the cobs.
  • Over medium high heat melt butter and GHEE.
  • Add onions, cooking a couple minutes until beginning to soften.
  • Add corn to pan and cook 4-5 minutes until sizzling and starting to brown.
  • Add apple cider vinegar and dill, stirring to mix.
  • Salt and pepper to taste.

BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
Fresh ground salt and pepper, to taste
1 teaspoon paprika
4 sprigs fresh Dill, minced
Lemon slices

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper and paprika.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with tartar sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or olive oil could easily be substituted.

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COUNTRY BOB’S FUDGE & MEATLOAF

Back in 2009 I was contacted by a nice man from Country Bob’s All Purpose Sauce and asked if I would be interested in doing a product review. I said I’d love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I lived rurally at the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn’t find the sauce. I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby’s favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob’s All Purpose Sauce. He decided Country Bob’s All Purpose Sauce is our new ketchup.

All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can’t say anything, he’s too busy licking the bowl. You have to try Country Bob’s All Purpose Sauce and start with this fudge recipe. One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren’t sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.

COUNTRY BOB’S INCREDIBLE FUDGE
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**

  • In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
  • Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
  • Beat in the vanilla.
  • Stir in the nuts.
  • Pour into a greased 9×13 pan.
  • Cover and chill until firm.
  • Store in the refrigerator.

*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it

COUNTRY BOB’S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob’s All Purpose Sauce
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper

  • Mix all together.
  • Pour additional sauce over the top.
  • Bake 1 1/2 hours.
  • Pour off any excess moisture.
  • Let stand 5-10 minutes.
  • Serve.
  • Makes wonderful sandwiches with the leftovers.

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PIMIENTO CHEESE SPREAD


As a kid I hated Pimiento Cheese.  What I didn’t realize is what my family put out with crackers for holidays was NOT real food LOL, you know the jelly jar cheese spread you find at the grocery store.  Jack Allen’s Kitchen serves a small dab of their Pimiento Cheese with a cracker as a nibble before you order and it is fantastic!  I even bought a jar to bring home and it was the first recipe I tried from their cook book when it arrived. At home we tried it with all sorts of crackers before deciding a simple Ritz cracker was the best.


PIMIENTO CHEESE
8 ounces softened cream cheese
1/2 pound Monterey Jack cheese, grated
1/2 pound Medium Cheddar cheese, grated
1 cup Duke’s mayonnaise
1 large Red Bell Pepper, washed, seeded, roasted and chopped fine
1 teaspoon Worcestershire sauce
1 teaspoon Sherry Vinegar*
1/2 teaspoon kosher salt

  • Mix together the cream cheese, mayonnaise, Worcestershire sauce, Vinegar and salt until smooth.
  • Blend in the grated Monterey Jack cheese and grated Cheddar cheese.
  • Fold in bell pepper until well distributed.
  • Chill well.
  • Serve with crackers.

NOTE:*  I didn’t have any SHERRY vinegar so I used Golden Balsamic Vinegar and it tasted great!

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CINNAMON SWIRL LOAF

CINNAMON SWIRL LOAF adapted from Lauren’s Latest
1/4 cup coconut oil
1/4 cup butter, softened
1 cup super fine granulated sugar
2 LARGE eggs, at room temperature
1 teaspoon PURE vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2+ teaspoon quality cinnamon
1/2 teaspoon molasses

  • Preheat oven to 350 degrees.
  • Grease light colored loaf pan with non-stick cooking spray and set aside.
  • In large bowl, mix together the oil, butter and sugar until well combined.
  • Stir in eggs and vanilla stirring until smooth.
  • Sift in dry ingredients and gently stir while pouring in buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.

 

  • Remove 1/2 cup prepared batter from bowl and place in a smaller bowl.
  • To that smaller amount of batter, stir in the cinnamon and molasses.

 

  • Pour half of the prepared batter into the bottom of the loaf pan.
  • Spoon half of the cinnamon batter in small dollops over top the batter.
  • Pour remaining plain batter over the top.
  • Dot the top with remaining cinnamon batter.
  • Using a butter knife, swirl two batters together.
  • Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.

COATING
1/2 cup melted butter
1/4 cup super fine granulated sugar
1/4 cup packed brown sugar
1/2+ teaspoon quality ground cinnamon

  • While loaf is baking, get coating ready.
  • Pour melted butter into a large shallow dish.
  • Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.

 

  • Cool loaf for 10 minutes before loosening edges and removing loaf from pan.
  • The loaf should be very warm, but cool enough to handle with your hands.
  • Dip each side of loaf into melted butter until fully coated.
  • Spoon remaining melted butter over the edges that tend to be more crispy.
  • Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
  • Slice into pieces and serve warm or at room temperature.
  • ENJOY!

CHEESY RANCH CHICKEN SALAD aka CRACK CHICKEN SANDWICHES

This is another one of those recipes that is floating around on facebook, but looked so yummy we HAD to try it.  O.M.G. this is phenomenal! I added a diced shallot to the mix that is sooooooo good. I did have to do an internet search to see why it was called crack chicken and LOL all I could find was a blog that alluded to it being “addicting”.  Anyway you slice it, it is DELICIOUS! Hubby hates the name though so we’re calling it Cheesy Ranch Chicken Salad.

CHEESY RANCH CHICKEN SALAD aka CRACK CHICKEN SANDWICHES – makes 4 sandwiches
1 1/4-1 1/2 pound boneless, skinless Chicken Breasts
8 ounce block Cream Cheese, cut into small cubes
1 Dry Ranch Dressing package mix
1 shallot, diced
1/3 pound Bacon, diced and cooked crisp
4 of your favorite rolls
4 slices Quality Sharp Cheddar Cheese
1 small Red Onion, Thinly Sliced
Your favorite BBQ Sauce (we like Sweet Baby Rays or King’s Hawaiian)

  • Pat the chicken breasts dry with paper towel and place them in your crock pot.
  • Top evenly with cream cheese cubes.
  • Sprinkle the dry ranch evenly over the top the cheese cubes.
  • Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
  • When chicken is cooked, shred it.
  • Add the bacon pieces.
  • Stir the mixture to blend everything well.
  • Spoon one portion of chicken mixture on the bottom half of each roll, top with a slice of cheese and place under the broiler JUST until cheese has melted.
  • Add onion slices.
  • Drizzle with BBQ sauce
  • Spread BBQ sauce on the top half of each bun.
  • Enjoy!

 

KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.

Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant!

KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons butter
15 drops NuNatural’s liquid stevia extract

  • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs.
  • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl.
  • Spread the mixture evenly over the bottom and sides, pressing it to make it firm.
  • Bake at 350° until golden brown (about 10 minutes).
  • Allow to cool completely before using.

FILLING
16 ounces cream cheese
1/3 cup key lime juice
1 egg
1 teaspoon NuNatural’s white stevia powder

  • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it.
  • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

SAUCE
2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
4 teaspoons NuNatural’s white stevia powder
7 drops NuNatural’s liquid Vanilla stevia
2 tablespoons Hershey’s caramel sauce
2 teaspoons plus 1 tablespoon fresh lemon juice

  • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan.
  • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
  • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves.
  • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat.
  • Stir in blueberry sauce; let stand 5 minutes.
  • Cool sauce to room temperature.
  • Stir in remaining 1 tablespoon lemon juice.

NOTE: I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

MIMOSA CHICKEN ala BISCUIT HEAD with CAT HEAD BISCUITS

I LOVE watching cooking shows and LOL I will NOT apologize for that. If I learn just one thing or find one New recipe, it was worth my time. Watching the new Hannah Hart show the other night I learned about Biscuit Head in Asheville, North Carolina. It is said that locals and tourists alike flock there for their cathead (because they are the size of a cat’s head) biscuits, an all-you-can-eat jam and butter bar and their mimosa chicken, not to mention their fresh-squeezed mimosas and their sake-spiked bloody Marys.

I understand that husband and wife team, Jason and Carolyn Roy behind the popular cafe (which has opened two additional locations since the West Asheville spot opened in 2013) have written a new cook book, Biscuit Head New Southern Biscuits, Breakfasts, and Brunch where they reveal many of the recipes they are most popular for, including their Mimosa Fried Chicken recipe below.

THIS IS IT, the secret recipe for their phenomenal fried chicken. “While many think of chicken breasts when it comes to fried chicken, we say you can’t beat the chicken thigh. It is a more tender, moist, and flavorful cut—though if you really want to, you can substitute breast meat in this recipe. I made it with the thighs as they wrote it, but will be replacing it with breasts next time, we just prefer them.

BISCUIT HEAD MIMOSA CHICKEN Makes 4 servings

BRINE
2 tablespoons kosher salt
3 tablespoons sugar
2 teaspoons ground coriander
1 bay leaf
2 cups water
2 teaspoons paprika
1 teaspoon curry powder
2 cups orange juice
¼ cup champagne

  • Mix together all of the ingredients for the brine, Stirring until the salt and sugar are dissolved, then place the chicken into the brine.
  • Cover and chill in the fridge overnight.

CHICKEN
4 large boneless skinless chicken thighs
1 quart vegetable oil
2 cups Biscuit Head Dredge (see below)

  • In large pot preheat your oil to 335°.
  • While your oil is heating up, remove the chicken from the brine and shake off any excess liquid.
  • Completely coat the chicken in the dredge by shaking in a Ziplock bag. Let the chicken thighs rest for 3 minutes in the dredge bag, then give them one more good shake in the dredge to make sure that they’re fully coated.
  • Carefully place each piece of chicken into the hot oil and fry, cooking for about 10 minutes should get the chicken right where you want it. You are looking for a nice golden crust and an internal temperature of 162°F.
  • Remove the chicken from the oil and place on a wire rack to rest a few minutes—serve it while it’s hot!

DREDGE
8 cups all-purpose flour
¼ cup salt
1 tablespoon garlic powder
1 tablespoon ground smoked paprika
½ tablespoon ground cayenne pepper
2 teaspoons freshly ground black pepper

  • Sift everything together and mix well.
  • Store in an airtight container for up to one year.

NOTE:  This recipe can also be cooked in a cast-iron skillet on the stove top. Use lard if you go this route and use enough that the melted lard comes up at least halfway on what you’re cooking.  The goal is to flip just once.

CLASSIC CAT HEAD BISCUITS yields: 6 large biscuits or 8-10 smaller one
2 ½ cups all purpose flour
2 ½ cups King Arthur cake flour
¾ teaspoon kosher salt
1 tablespoon baking powder
8 tablespoons butter, cubed into small pieces and well chilled
2 cups whole buttermilk

  • Preheat your oven to 375°.
  • Adjust oven racks to center of oven.
  • Grease a baking sheet or cast-iron skillet (pan spray works fine).
  • In a large mixing bowl, sift together both flours, salt, and the baking powder.
  • Gradually add the butter. DO NOT let the butter to melt or soften in your hand. You do want the butter to release steam as the biscuit cooks. That steam adds to the airiness and lightness of your final biscuit product.
  • Add the buttermilk and stir very gently to fold it in. DO NOT over mix!
  • Using an ice cream scoop, Scoop the dough onto your pan or skillet, making sure to keep the dough scoops right next to each other on the pan.
  • Bake the biscuits for 20 to 25 minutes, or until they are golden brown and fluffy.

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