Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS

1000 ISLAND DRESSING (MY FAVORITE)

1000 ISLAND DRESSING (MY FAVORITE)
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE

Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half.  I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)

CHICKEN RUB
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar

MANCHAPENO SAUCE
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced

  • Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
  • Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
  • Stir in the salt, pepper, jalapeno, and parsley.
  • Keep warm on low, stirring occasionally.
  • Season chicken with the chicken rub.
  • Grill chicken over direct heat at 400f for 4 minutes.
  • Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
  • Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
  • Toast both sides of the bread over the flames.
  • Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
  • Ladle the sauce over the sandwich and serve immediately.

NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”.  If you don’t like heat, you could use a roasted red bell pepper instead.

APPLE FENNEL SALAD

APPLE FENNEL SALAD

per person:

  • 2 leaves radicchio
  • 2 leaves green leaf lettuce
  • 1 green onion, sliced thin
  • 1 stalk fennel, sliced thin, fronds finely chopped for garnish
  • candied pecans or walnuts
  • 2 tablespoons goat cheese crumbles

VINAIGRETTE

  • 1/2 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1/2 teaspoon fresh ground pink Himalayan salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cloves garlic, minced
  • Whisk all vinaigrette ingredients together until well blended.
  • Tear Radicchio, green leaf into bite sized pieces.
  • Add green onions and fennel slices.
  • Toss with dressing.
  • Add to bowls.
  • Top with candied nuts and goat cheese.

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CHICKEN FRIED CHICKEN with PEPPERED GRAVY and FAMILY FAVORITE MASHED POTATOES

I included two pictures.  The top picture was last night using thinner chicken steaks and the bottom picture is an older one using thicker steaks.  Both, are great with this recipe. I’ve update the recipe to make a crisper coating.
CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1/2 cup Wondra
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/2 cup Panko crumbs
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a shallow pan mix together the flour, salt and pepper.
  • In another shallow pan whisk eggs until well blended.
  • In another shallow pan add Panko crumbs.
  • One at a time, dredge each chicken breast in flour mixture, then egg mixture and then Panko crumbs.
  • Add to sizzling butter.
  • Cook 4-6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

CHIPOTLE DR PEPPER SHREDDED PORK

CHIPOTLE DR. PEPPER SHREDDED PORK

Prep Time:  5 Minutes
Difficulty:     REALLY Easy
Cook Time: 6+ Hours
Servings:    18-20 Servings

1 Large Vidalia Onion
5-7 pound Pork Shoulder or Pork Butt
Freshly ground Salt
Freshly Ground Black Pepper
11 ounce Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
1/3 cup packed Brown Sugar
1 batch Sauce Recipe below **

  • Preheat oven to 300˚.
  • Peel the onion and cut it into wedges. Lay onion wedges in the bottom of a large dutch oven.
  • Generously salt and pepper the pork roast, then set it on top of the onions in the pan fat side up.
  • Puree the peppers and the juice.
  • Strain the peppers to remove the seeds and skins.
  • Mix together the pureed peppers and  brown sugar.
  • Pour over top of the roast then pour the  Dr. Pepper over it all.
  • Cover and place in oven.
  • Cook for at least six hours, undistrubed.
  • Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not  falling apart, return to the oven for another hour or until it is.
  • Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
  • Drain the meat in a colander and discard all but 1 cup of the liquid.
  • Add warm sauce (recipe below) to meat and coat well. If necessary use the 1 cup of liquid to keep the meat moist and juicy.
  • Keep warm until ready to serve.
  • Serve on warm flour tortillas topped with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.NOTE: You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold.  Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

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**BBQ SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam
1 tablespoon Bragg’s Aminos
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

  • In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
  • Reduce heat to as low as possible and simmer while the ribs bake.
  • Sauce will thicken during this simmering so stir frequently.

**NOTE:  If you prefer, a bottle of your favorite BBQ sauce will work just as well.

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BUFFALO CHICKEN PULL-APART BREAD

I found this recipe for Buffalo Chicken Pull-Apart Bread on Facebook, you know one of those that they show you in video form in 30 seconds or less AND looks really scrumptious?  I was thinking of making it as an appetizer when our son and family are here at Christmas time, but needed to test it first.

Well, this recipe did not disappoint.  I made some of my homemade Farmhouse Buttermilk Dressing to go with it and the combination was addicting! Instead of an appetizer we added a salad and made it a meal.

BUFFALO CHICKEN PULL-APART BREAD
2 packages Pillsbury pizza dough (I used 1 recipe of my homemade pizza dough)
2 cups chicken, cooked and shredded (I used original recipe Costco Rotisserie chicken)
1 cup Buffalo sauce (I used Frank’s Original Hot Sauce)
1/4 cup scallions, chopped (I used more, about double – we like onions)
2 1/2 cups grated pepper jack cheese (I used regular jack cheese)
1/2 cup unsalted butter, melted
1 jalapeno, sliced (OPTIONAL – I didn’t use)
Ranch dressing for dipping (I used a batch of Farmhouse Buttermilk Dressing)

  • Preheat oven to 350°.
  • In a bowl toss together the chicken, buffalo sauce, green onions and half the cheese.
  • Roll out dough and cut into 3×3 inch squares (about 30 squares total). **SEE NOTE
  • Brush each square with the melted butter.
  • Top each square with a spoonful of chicken mixtures and then a sprinkling of the remaining cheese.
  • Brush loaf pan with butter.
  • Stack each square on top of each other in your loaf pan with the chicken side up.
  • Brush top of bread with remaining butter.
  • Top with remaining cheese.
  • Bake 40-50 minutes until golden and set.

NOTE:  The original recipe had you doing each square one at a time, but I found it much easier to do them all at once and then stack them in the loaf pan while it was standing on end for a more even and less messy build.

PAN SEARED CHICKEN with CHILE LIME GRAVY & THREE CHEESE BLOOMING POTATO

I’ve been binge watching Junk Food Flip and The Great British Baking Show lately at night trying to play catch up and clean out the DVR list.  I was so happy when Nadiya won The Great British Baking Show this year!  She was so cute and sweet and won so many of the technical challenges and star baker that it was only fitting.  I really liked Flora too, but in the end she just tried too hard to do too much when she should have been focusing more on the specific challenges.

It was an episode of Junk Food Flip that inspired this dish for us.  Bobby Deen was making a piece of fried chicken for a sandwich and to lessen the fat and carbohydrates he used a rice flour and then only the egg whites whisked with hot sauce. It looked and sounded so good that I just had to try something similar.

I was also seeing these blooming potatoes all over Facebook and wondered what they were all about so had to give it a try too – only seemed reasonable with an experimental meal. I used 1 really LARGE potato for the both of us and then split in half after the baking.

PAN SEARED CHICKEN with CHILE LIME GRAVY 
          & THREE CHEESE BLOOMING POTATO & SWEET and SOUR TOMATOES

4 chicken steaks (think cut breasts)
1/3 cup rice flour
2 tablespoons coconut flour
2 egg whites
2 tablespoons Frank’s Chile Lime Hot Sauce
fresh ground Salt & Pepper, to taste
1-3 tablespoons butter**

  • Whisk together the flours in a shallow dish for dredging.
  • Whisk egg whites and Frank’s Chile Lime Hot Sauce in another shallow dish.
  • Heat pan with butter or oil over medium high.
  • Pat dry chicken breasts.
  • Generously salt and pepper each breast.
  • Dredge each breast in flour mixture, then egg mixture and then flour mixture again shaking off the excess.
  • Place chicken in heated pan searing the first side for about 5 minutes.
  • Turn chicken and sear other side until cooked through.

CHILE LIME GRAVY
3 tablespoons butter
3 tablespoons rice flour
1 small can green chile sauce
1/2 cup chicken broth
2 tablespoons heavy cream

  • Melt butter over medium high heat.
  • Whisk in rice flour until smooth and golden.
  • Add chicken broth and green chile sauce alternately, whisking until well blended.
  • Bring to a SLOW boil, backing off to a simmer as soon as it begins to boil.
  • Add heavy cream whisking until well blended and smooth.

BLOOMING POTATO adapted from The Gunny Sack
1 potato per person
avocado oil
butter
salt and pepper
grated medium cheddar
grated Parmesan
grated smoke Gruyere

  • Preheat oven to 425°.
  • Cut the top off of the potatoes.
  • Use a small, thin, flexible knife to cut rings around the inside of the potato.
  • Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. I also put my thumb on the top of the potato and made the cuts around it leaving a small strip of uncut skin. These cuts go all the way through to the center of the potato.
  • Carefully flip the potato back over and place in baking dish.
  • Brush the whole potato with avocado oil and sprinkle with sea salt.
  • Bake for 30 minutes of baking. 
  • Pour melted butter into potatoes and brush all around the top.
  • Sprinkle with more sea salt. Return to the oven for an additional 30 minutes. 
  • Add cheeses and return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.

SWEET & SOUR TOMATOES
1 box cherry tomatoes, halved or cut into thirds if they are large
fresh ground salt & pepper, taste
1 tablespoon sugar
splash avocado oil
1 tablespoon STAR golden balsamic vinegar

  • Toss tomatoes with all the ingredients.
  • Chill.
  • Enjoy.

NOTE: **I use a copper non-stick pan and don’t need much oil at all so adjust for your cooking pan.

SOLE MENUIERE with BALSAMIC BROWN BUTTER LEMON SAUCE

We have been eating more fish and green veggies lately. When I went to Costco yesterday they had some GORGEOUS fresh caught Dover sole that was calling my name.  So I found this recipe over at food network and dinner was perfect. I made only a few changes for our liking and what I had on hand.

The term meunière refers to both a sauce and a method of preparation, primarily for fish. The term meunière itself means “miller’s wife”. So to cook something à la meunière is to cook it by first dredging it in flour. A meunière sauce is a simple rustic preparation of brown butter, chopped parsley, and lemon.

SOLE MENUIERE 
       with BALSAMIC BROWN BUTTER LEMON SAUCE

Total Time: 40 min     Prep: 10 min     Cook: 10 min
Yield: 4 servings

4 (6-ounce) sole fillets, skin removed
2 cups milk
Salt and freshly ground black pepper
2 tablespoons AVOCADO oil
1 cup flour
Salt, pepper
4 tablespoons finely chopped parsley
6 tablespoons butter
Juice of 1 lemon
2 tablespoons balsamic vinegar, or to taste
Lemon slices, for garnish

  • Soak fillets in milk for 20 minutes. Remove from milk and pat dry.
  • Generously season fillets with salt and pepper.
  • Heat the avocado oil over a medium high heat.
  • Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour. 
  • Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. 
  • Transfer fillets from pans to a platter, sprinkle with parsley.
  • Wipe the skillet clean and add the butter. 
  • Heat until the butter begins to brown. Add lemon juice and cook a few minutes.
  • Remove from heat and stir in balsamic vinegar. 
  • Pour sauce over fish and serve. 
  • Garnish with lemon slices.

SEASONINGS & RUBS – FLAVOR FOR ALL!

So, my brother asked me for a recipe this morning that made me think it’s time to revisit dome of these easy ways to flavor your meals.

It’s BBQ time, so it’s rub time.

 

What is the best rub? It’s the rub you like best. Rubs are all about personal choice and the flavors you love the most. More often than not the rub you like best is the one you make yourself. So where do you start? Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds to meats, but doesn’t over power them. Generally a dry rub start out with a just a few basic ingredients.

How much to make? First of all you want to decide how much to make. I like to make just a few portions at a time so they don’t lose their flavor while they are stored. I save old spice bottles to hold my rub and put a label on the side with the recipe. I also record the date I made it. This way I know exactly what I am using and how long it’s been sitting around.

The Basics: You want to start your rub with the basic flavors: salt, sweet, sour, and bitter. To start with salt and sweet, literally start with sugar and salt. If you choose plain salt and plain sugar you will get a very basic base with which to start. The choice is yours though. Many people like to use brown sugar or if you are making a wet rub then you can use honey, maple syrup or molasses. These add a different flavor to your rub that can really enhance the taste. As for salt, I like sea salt or kosher salt. You can also use flavored salts like garlic, onion, celery or seasoning salts. By simply combining something like brown sugar and garlic salt will give you a pretty decent rub. Start out with equal portions of each and you are ready to build your rub.

Flavor Builders: The brown sugar and garlic salt make a great basic rub. From here you build on the flavor and the color that will make the rub something that adds to the meat you use it on. As an example for proportions you are using one cup each of sugar and salt. Now add 1/2 cup of paprika. Paprika is great for color but also for its mild flavor.

Mild or Hot? From here you can start building on the flavor of the rub you want to make. If you want a rub with some heat you need to think about adding pepper. Depending on of the pepper you add you can go with anything from a teaspoon or two. to a 1/2 cup 1 teaspoon adds a touch of heat whereas 1 tablespoon lights your fire. You can also choose a variety of chili powders, crushed red pepper flakes or any other dried and ground pepper.

Seasoning? To finish off your rub try adding some herbs. I find it better to be conservative with the herbs. Also start with small batches until you find a flavor you’re truly in love with.

Try your rubs out on different meats to see what you like and what you don’t.

So I thought I would share a few of my favorite rubs with you. I apply rubs evenly and firmly. I also use a mortar and pestle to grind them even finer.

Most recipes say to refrigerate for 30-90 minutes, but I like to refrigerate at least overnight before cooking, usually 24-48 hours. I’ve found this makes a melt in your mouth steak or a flavor all the way through piece  piece of meat or chicken.

PORK RIB RUB
1/2 cup light brown sugar
1/4 cup Hungarian paprika
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

BRISKET/ROAST RUB
1/2 cup paprika
1/3 cup brown sugar
1 teaspoon sea salt
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

  • Combine all ingredients and mix well.

STEAK RUB
1/2 cup paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons sea salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

  • Combine all ingredients and mix well.

CHICKEN RUB
1 teaspoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon fine sugar
1 tablespoon brown sugar
2 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground oregano
4 tablespoon sweet paprika
1 tablespoon celery salt
1 tablespoon sea salt

COWBOY STEAK RUB
6 tablespoons sea salt
2 tablespoons Worcestershire black pepper
4 tablespoons ground coffee
1/4 cup light brown sugar
6 tablespoons garlic powder
3 tablespoons onion powder

  • Combine all ingredients and mix well.

GARLIC LOVER RUB
6 cloves minced garlic
1 tablespoon garlic powder
2 tablespoons sea salt
2 tablespoons basil

  • Combine all ingredients and mix well.

MEXICAN COBB WITH JALAPENO RANCH DRESSING revisited

I originally posted this recipe for the beach party at Seaside Simplicity.   It was perfect to accommodate Martha’s Jalapeno Poppers. But that was last year and this year I’ve updated it to include taco meat, black beans and marinated tomatoes. The dressing remains the key element of this salad.

 

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING

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

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.

      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.