Southern Fried Chicken with Gravy (Taste of Home)

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.

Vegetable Dip (Southern Living Annual Recipes, 2002 [page 18])

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.

Blackberry Cobbler (Southern Living Annual Recipes, 2002 [page 17])

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.

Mashed Potatoes with Tomato Gravy (Southern Living Annual Recipes, 2002, page 17)

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.

Best-Ever Fried Chicken (Taste of Home)

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)

Quick Chicken & Dumplings (Southern Living Annual Recipes, 2002)

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.

Succotash (Southern Living Annual Recipes, 2002)

Ingredients:

• 1 ten-ounce package frozen petite lima beans
• 1 sixteen-ounce package frozen white shoepeg corn
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.5 teaspoon seasoned pepper
• 1.25 cups milk
• Garnish:  cooked and crumbled bacon

Instructions:

1. Cook lima beans according to package directions; drain.
2. Pulse corn in a food processor 8 to 10 minutes or until coarsely chopped.
3. Melt butter in a large saucepan over medium heat; add flour, stirring until smooth.  Cook, stirring constantly, 1 minute; stir in sugar, salt, and seasoned pepper.  Slowly add milk, stirring until smooth.
4. Stir in corn, and cook, stirring often, 12 minutes or until corn is tender and the mix is thickened.  Stir in drained lima beans.  Garnish, if you want; serve immediately.

Creamed corn:  Prepate as directed, omitting the lima beans.

Steak + Eggs Benedict (Breakfast for Dinner by Lindsay Landis + Taylor Hackbarth, 2013, page 14 [pictured on page 15])

Ingredients:

Poached Eggs:

• 3 tablespoons distilled white vinegar
• 8 large eggs

Steaks:

• 1 tablespoon canola oil
• 2 room temperature 8 ounce rib eye steaks
• Pinches salt + pepper

Hollandaise Sauce:

• 2 large egg yolks
• Pinch kosher salt
• 0.5 cup unsalted butter, melted then cooled to lukewarm
• 1 tablespoon white balsamic vinegar
• 0.125 teaspoon ground cayenne pepper

Assembly:

• 4 English muffins, halved + lightly toasted
• Freshly ground black pepper
• 0.5 teaspoon chopped fresh chives

Instructions:

1. Crack an egg into a small ramekin.  Fill a saucepan with water to a 2″ depth.  Add white vinegar + bring to a bare simmer over medium heat.  Add egg + cook 3.5-4 minutes.  Lift the egg out of the pan with a slotted spoon + transfer to a plate.  Repeat the process with the remaining eggs.  Keep the water at a simmer; it’ll be used to warm the eggs just before serving.
2. Heat the oil in a large, heavy skillet over medium-high heat.  Season both sides of the steaks with salt + pepper.  Cook steaks 3-4 minutes/side, depending on thickness + desired doneness.  Transfer to a cutting board + tent with foil; let the steaks rest 5-10 minutes.
3. Whisk together the egg yolks, salt, + 1 teaspoon water in a glass or stainless-steel heatproof bowl.  Set the bowl over a pan of gently simmering water, + whisk constantly until the mixture thickens.  Slowly drizzle in the melted butter, whisking vigorously.  Whisk in the vinegar, a little at a time, followed by the cayenne pepper.
4. Return the eggs to the simmering water 20 seconds.  Slice the steaks crosswise against the grain.  Arrange the slices in a single layer on toasted muffins; top with the poached eggs.  Drizzle the hollandaise sauce over eggs; top with black pepper, cayenne pepper, + chives, + serve.

Variants:

• For Nova Lox Benedict, replace the steak with thin slices of Nova Lox.
• For Thanksgiving Benedict, top the muffins with slices of roasted turkey breast and a dollop of cranberry sauce.
• For Vegetable Benedict, make it meatless with sauteéd spinach, asparagus, and/or artichoke hearts on top of a thick slice of tomato.

Anise + Piloncillo Telitas (Lorena Garcia’s New Taco Classics, 2015, page 10)

Yields 12 1-ounce rounds.

Ingredients:

• 1 cup water
• 3 tablespoons unrefined cane sugar/panela, grated
• 1 tablespoon anise seed
• 1 cup precooked corn flour
• 2 tablespoons all-purpose flour
• 0.75 cup queso blanco, grated
• 1 tablespoon butter
• 1 teaspoon kosher salt

Directions:

1. In a pot, add water, panela, + anise seed.  Cook over medium heat 5 minutes.  Let the mix rest 15 minutes.
2. In a mixing bowl, add the water.  Add the remaining ingredients + combine.  Mix well with your hands until all the ingredients are incorporated + the dough doesn’t stick to your hands.
3. Divide the dough into 12 1-ounce balls.  Flatten in a tortilla press, pressing about 0.75 of the way down to make 4″ 0.25″-thick rounds.
4. Heat a large skillet, plancha, or griddle over medium-high heat.  Place telitas in hot pan.  Cook the telitas 3 minutes.  Flip over + cook two to three minutes more.
5. Remove from the pan + place in a tortilla warmer or wrapped in a kitchen towel.

Fried:

1. Follow telita recipe instructions through No. 4.
2. Fill a fryer with oil halfway up the pan.  Cook the telitas for 2.5 minutes/side.
3. Remove + place on paper towels to drain.  Serve immediately.

Stovetop:

1. Heat a large skillet or griddle over medium-high heat.  Place telitas in the hot pan.  Cook the telita two to three minutes.  Flip over + cook two to three minutes more.
2. Remove from the pan + set aside in a tortilla warmer or wrapped in a kitchen towel.

Cheese Telitas (Lorena Garcia’s New Taco Classics by Lorena Garcia, 2015, page 9)

Yields 12 1.5-ounce rounds.

Ingredients:

• 1 cup precooked corn flour/masa arepa flour
• 1 teaspoon kosher salt
• 1 cup water
• 0.75 cup queso fresco cheese, grated
• 1 tablespoon vegetable oil

Instructions:

1. Whisk together the corn flour + salt.
2. In a medium bowl, add the water, queso fresco, + oil.  Slowly add the flour mix stirring until well-combined.
3. Start to knead the dough in the bowl; it’s ready to be shaped after 5 minutes of kneading.
4. Divide the dough into twelve 1.5 ounce balls, + flatten each in a tortilla press or using the flat side of a plate to make 12 5″ tortillas.

Fried:

1. Preheat the fryer to 350°F.  Fry three to four telitas at a time, 2.5 minutes/side.
2. Place the fried telitas in a plate lined with paper towels until ready to use.

Stovetop/Skillet:

1. Heat a large skillet or griddle over medium-high heat.  Place telitas in the hot pan.  Cook the telita two to three minutes.  Flip over + brown two to three minutes more.
2. Remove from the pan + set aside in a tortilla warmer or wrapped in a kitchen towel.