Favorite Recipes of Maverick Swaniel Harrienger











Ingredients:

  • 0.75 cup kosher salt
  • 1.5 tablespoons smoked paprika
  • 1.5 tablespoons garlic powder
  • 1.5 tablespoons freshly cracked black pepper
  • 0.5 tablespoon dried mustard
  • 0.5 tablespoon chili powder
  • 0.25 tablespoon ground coriander
  • 0.25 tablespoon ground cumin
  • 0.25 tablespoon cayenne pepper
  • 0.5 teaspoon red pepper flakes
  • 0.25 teaspoon curry powder

Instructions:

  1. Add all the spices to an airtight container + shake to combine.  Lasts a year.


Ingredients:

  • 0.25 cup ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground dried ginger
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground dried lemon peel

Directions:

  1. Add all the spices to an airtight container + shake to combine.  Store up to a year.


Source:  tasteofhome.com/recipes/southern-fried-chicken-with-gravy

Ingredients:

  • 1 cup AP flour
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.75 teaspoon salt
  • 0.5 teaspoon rubbed sage
  • 0.5 teaspoon pepper
  • 0.25 teaspoon dried thyme
  • 1 egg
  • 0.5 cup milk
  • 1 3.5-pound broiler/fryer chicken, cut up
  • Oil for frying

Ingredients (Creamy Gravy)

  • 0.33 cup AP flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon dries thyme
  • 0.25-0.5 teaspoon pepper
  • 2.5 cups milk
  • 0.5 cup heavy whipping cream

Instructions:

  1. In a large resealable plastic bag, combine the first seven ingredients.  In a shallow bowl, beat the egg and milk.  Dip the chicken pieces into the egg mix, then the flour mix, a few pieces at a time, and shake to coat.
  2. In a large skillet, heat 25% of the oil; fry the chicken until browned on all sides.  Cover and let them simmer for thirty-five to forty minutes or until juices run clear and the chicken is tender, turning occasionally.  Uncover and cook for five minutes more.  Drain on paper towels and keep warm.  Drain the skillet, save 3 tablespoons of drippings for the gravy.
  3. For the gravy, combine the flour, salt, pepper and thyme.  Gradually whisk in the milk and cream until smooth; add it to the skillet.  Bring it all to a boil over medium heat.  Cook and stir for two minutes or until thickened.  Serve with chicken.

This recipe serves six people.



Ingredients:

  • 0.5 a ten-ounce package of finely shredded cabbage
  • 0.5 a head of romaine lettuce, chopped
  • 2 medium size carrots, grated
  • 2 celery ribs, chopped
  • 2 green onions, chopped
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 0.5 a red bell pepper, diced
  • 0.5 cup shredded Parmesan cheese
  • 0.5 teaspoon salt
  • 0.125 teaspoon pepper
  • Dijon Vinaigrette or Light Herb Dressing [recipes below]

Instructions:

  1. Combine the first eleven ingredients in a large bowl; cover and chill for one hour.  Toss the salad with either the Dijon Vinaigrette or the Light Herb Dressing before serving.

Ingredients [Dijon Vinaigrette]:

  • 1 cup olive oil
  • 0.5 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried dillweed
  • 0.5 teaspoon salt
  • 0.25 teaspoon sugar
  • 0.25 teaspoon pepper

Instructions:

  1. Whisk together all of the ingredients.  Cover and chill until ready to serve.

Ingredients [Light Herb Dressing]:

  • 1 cup plain yogurt
  • 2 tablespoons fat-free buttermilk
  • 1 tablespoon lemon juice
  • 0.25 teaspoon dried mint
  • 0.25 teaspoon dried chives
  • 0.25 teaspoon dried dillweed
  • 0.25 teaspoon pepper
  • 0.125 teaspoon salt

Instructions:

  1. Whisk together all of the ingredients in a small bowl.  Cover and chill until ready to serve.

The salad makes 10 cups; the dijon dressing makes 1.5 cups and the light herb dressing makes 1.25 cups.



Ingredients:

  • 1 cup low-fat sour cream
  • 0.5 cup low-fat mayonnaise
  • 1 green onion, chopped
  • 2 tablespoons chopped pimiento
  • 1 tablespoon prepared horseradish
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon dried dillweed
  • 0.5 teaspoon salt
  • 0.25 teaspoon celery seeds
  • Sliced fresh vegetables

Directions:

  1. Combine the first nine ingredients; cover and chill for eight hours.  Serve with sliced fresh vegetables.

This makes one-and-a-half cups.



Ingredients:

  • 1.33 cups sugar
  • 0.5 cup AP flour
  • 0.5 cup butter or margarine, melted
  • 2 teaspoons vanilla extract
  • 2 fourteen-ounce bags of frozen blackberries, unthawed
  • 0.5 a fifteen-ounce package refrigerated pie crusts
  • 1 tablespoon sugar
  • Vanilla ice cream (optional)
  • Sugared Piecrust Sticks (optional)

Instructions:

  1. Stir together the first four ingredients in a large bowl.  Gently stir in the blackberries until the sugar mix crumbles.  Spoon the fruit mix into a lightly greased 11″ by 7″ baking dish.
  2. Cut one pie crust into 0.5″-wide strips, and arrange the strips diagonally over the berry mix.  Sprinkle the top with the sugar.
  3. Bake at 425°F for forty-five minutes or until the crust is golden brown and the center is bubbly.  If you please to, serve with vanilla ice cream and the Sugared Pie Crust Sticks.
  4. For the Sugared Pie Crust Sticks:  Cut one refrigerated pie crust into 0.5″-wide strips.  Sprinkle the strips with a tablespoon of sugar; place them on a lightly greased cookie sheet.  Bake at 425°F for six to eight minutes or until golden brown.

This pie serves six to eight people.



Ingredients:

  • 2 cups chopped cooked ham
  • 1 tablespoon vegetable oil
  • 3 cups chicken broth
  • 2 16-ounce packages frozen chopped turnip greens
  • 1 16-ounce package frozen seasoning blend
  • 1 teaspooon sugar
  • 1 teaspoon seasoned pepper

Directions:

  1. Sauté the ham in the hot oil in a Dutch oven over medium-high heat for five minutes or until lightly browned.  Add the chicken broth and the remaining four ingredients; bring the greens mix to a boil.  Cover, reduce the heat to low, and simmer for twenty-five minutes, stirring occassionally.
  2. For the Collard Greens Stew:  Substitute one 16-ounce package of frozen chopped collard greens and one 16-ounce can of black-eyed peas, drained, for the two packages of turnip greens; if you please.  Prepare the recipe on the above instructions, cooking the collard greens for fifteen minutes; add the black-eyed peas and cook for ten more minutes.


Ingredients:

  • 1 twenty-two ounce package frozen mashed potatoes
  • 2.33 cups milk
  • 0.5 eight-ounce package cream cheese, softened
  • 1 teaspoon salt
  • 1 teaspoon seasoned pepper
  • Tomato Gravy (below)

Instructions:

  1. Stir together the potatoes and milk in a large bowl.  Microwave at high for 8 minutes; stir and microwave for 5-7 minutes more.  Let the mix stand for 2 minutes.
  2. Stir in cream cheese, salt, and seasoned pepper, stirring until the cheese is melted and the mix is blended.  Serve with Tomato Gravy
    .
  3. To lighten the recipe:  Use fat-free milk and reduced-fat cream cheese.

Tomato Gravy

Ingredients:

  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 0.5 cup chicken broth
  • 1 14.5-ounce can diced tomatoes with basil, oregano, and garlic
  • 1 teaspoon sugar
  • 0.5 teaspoon seasoned pepper

Instructions:

  1. Melt the butter in a large saucepan over medium heat; add flour, stirring until smooth.  Cook for one minute, stirring constantly.  Add broth, stirring until smooth.  Add the diced tomatoes, sugar, and seasoned pepper, and cook for three to five minutes or until the mix is thickened.

The mashed potatoes serves six to eight people, while the tomato gravy makes two-and-a-half cups.



Ingredients:

  • 1.75 cups AP flour
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 large egg
  • 0.33 cup milk
  • 2 tablespoons lemon juice
  • 1 broiler/fryer chicken, cut up
  • Oil for deep-fat frying

Directions:

  1. In a shallow bowl, mix the first six ingredients.  In a separate shallow bowl, whisk egg, milk, and lemon juice until blended.  Dip the chicken in the flour mix.  Shake off the extra.  Dip in the egg, then again into the flour.
  2. In an electric skillet or a deep fryer, heat the oil to 375°F.  Fry chicken, only a few pieces at a time, for six to ten minutes/side or until golden brown and the juices run clear.  Drain on paper towels.

(Source:  tasteofhome.com/recipes/best-ever-fried-chicken)



Ingredients:

  • 4 cups water
  • 3 cups chopped cooked chicken
  • 2 ten and three quarter ounce undiluted cans of cream of chicken soup
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon seasoned pepper
  • 1 seven and a half ounce can refrigerated buttermilk biscuits

Instructions:

  1. Bring the first five ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
  2. Separate the biscuits in half, forming 2 rounds, cut each round in half.  Drop biscuit pieces, one at a time, into the boiling mix, stirring gently.  Cover, reduce the heat to low, and simmer 15 to 20 minutes, stirring occasionally.
  3. To lighten up:  Use reduced-fat + reduced-sodium cream of chicken soup, reduced-fat biscuits, and chopped cooked chicken breast halves.

Makes 4 to six servings.



et cetera