Fat Tuesday Fried Chicken

fat-tuesday-fried-chicken-1

 

 

 

One of the best things about living on the Gulf coast was being introduced to Cajun food and Mardi Gras. One of the first things we did on the coast was to attend a family-friendly Mardi Gras parade. We were all caught up in the spirit of the celebration with moon pies and beads. We often visited Louisana while living in Pensacola, especially during the years that Wes played with a travel ice hockey team out of Baton Rouge. We enjoyed the people, their food, and their customs.

We do not celebrate Mardi Gras in a big way here in Georgia, but I say, there’s no better excuse to cook up some good Cajun food. I found this recipe on www.raisedonaroux.com, where I found many other recipes that I can’t wait to try!  This chicken marinates for 48 hours for a wonderful flavor. It’s cooks up wonderfully crispy with the addition of corn starch, and it is incredibly moist and juicy. Don’t let the hot sauce scare you because it isn’t hot at all. The marinade simply gives it an excellent taste.

 

Fat Tuesday Fried Chicken
 
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Ingredients
  • Seasoning Mix:
  • 3 tbsp. kosher salt
  • 2 tbsp. dried thyme leaves
  • 2 tbsp. smoked paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. black pepper
  • 1 tbsp. cayenne pepper
  • 1 tbsp. white pepper
  • 1 (3-lb.) whole chickens, cut into serving pieces
  • 4 c. buttermilk
  • 2 tbsp. Louisiana hot sauce
  • 2 tbsp. Crystal hot sauce
  • 4 c. all-purpose flour
  • ½ c. corn starch
  • Peanut oil for frying
Instructions
  1. In a small bowl, thoroughly combine seasoning mix. Season chicken with 6 tbsp. of the mix. Reserve remaining mix. Place chicken in 1 or 2 large resealable bags.
  2. In a medium bowl, combine buttermilk and hot sauces; pour over the chicken. Seal and refrigerate for a least 4 hours or up to 48 hours, (the longer it soaks the better), turning occasionally.
  3. In a large bowl, whisk together flour, cornstarch, and reserved seasoning mix.
  4. Set a rack on a large baking sheet.
  5. Working one piece at a time, remove chicken from buttermilk mixture, allowing excess to drip back into the bag. Dredge in flour mixture and shake off excess. Place on prepared rack.
  6. Pour oil halfway up the side of a large, deep skillet (preferably cast iron) and heat to 350° F.
  7. Prepare another large baking sheet lined with paper towels and a rack over top.
  8. Fry chicken in batches, starting skin side down. Do not overcrowd skillet. Once chicken is added to oil, the temperature will drop. Maintain cooking temperature of 315° F for ideal frying. Fry, turning, until golden brown and cooked through to reach an internal temperature of 165° F. Remove to rack and allow to drain. Let stand at least 5 minutes before serving.

 

Spiced Applesauce Pound Cake

applesauce-cake

I have always been more of a pound cake baker than a layer cake baker.  I’m not sure exactly why.  Maybe it’s because they are just so darn easy and they tend to get better with time.  My favorite pound cake recipes seem to get moister the longer they sit.

Here’s a wonderfully moist cake that I love making this time of the year.  I prefer to use my homemade applesauce but any applesauce will work.  It is not only delicious but it is lovely when sprinkled with powdered sugar and would be beautiful on a holiday dessert table!

Spiced Applesauce Pound Cake
 
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Ingredients
  • Nonstick cooking spray
  • 2¾ c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. freshly grated nutmeg
  • 2 sticks unsalted butter, room temperature
  • 2 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 c. no-sugar applesauce
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Grease a 10-cup bundt pan well and place it on a large baking pan, set aside.
  2. Whisk together flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl.
  3. In the bowl of an electric mixer beat together butter and brown sugar until light and fluffy. Add eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, beginning and ending with the flour mixture, being careful not to overmix.
  4. Pour batter into prepared bundt pan. Place the baking pan/bundt pan onto middle rack in preheated oven. Bake 55 minutes or until a toothpick inserted in middle comes out clean.
  5. Cool completely before inverting on a cake plate. Sprinkle with powdered sugar, if desired.

 

Crispy Salt and Vinegar Smashed Potatoes

Crispy-Salt-and-Vinegar-Smashed-Potatoes
When I was a young cook, potatoes were a specialty of mine.  After all, I could prepare them various ways to end up with something different each time.  Times sure do change because I rarely cook potatoes these days.  Mostly, because Greg likes to eat a low-carb diet.  Sometimes I just get a craving that I can’t stop, though.  These potatoes were a result of one of those cravings.
The crispy smashed potatoes are delicious on their own, but when you add the salt and vinegar it takes these babies over the top!  They are perfect as a side with hamburgers and hot dogs or delicious with a meat and sides.
Watch the potatoes closely during the last 20 minutes of baking.  It may not take quite that long.  Also, if you have a few potatoes that are too big, it’s fine to cut the larger potatoes in half, or even quarter them.  I have had to do this before.  However, if you do this be sure to toss the boiled potatoes very gently with the butter, because they will fall apart easily.

 

Crispy Salt and Vinegar Smashed Potatoes
 
Author:
 
Ingredients
  • 2 lb. baby potatoes (Red, White, or Yukon Gold)
  • 1 tbsp. kosher salt, plus additional for sprinkling
  • 2 tbsp. unsalted butter, melted
  • 2 tbsp. olive oil
  • 2 tbsp. white vinegar
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 450° F. Line a large baking sheet with parchment paper, set aside.
  2. Add potatoes and 1 tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  3. Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a singer layer. Using a heavy mug or glad, gently press down on each potato until it pops and smash down to about ½-inch thickness.
  4. Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.
  5. Once baked, sprinkle with vinegar, salt and freshly ground pepper. Serve hot.

 

Summertime Ice Cream

 

summertime ice cream flavors

Nothing screams summertime to me more than homemade ice cream. Growing up, I lived on the same dirt road as my grandparents and many of my aunt, uncles, and cousins. We met at my grandparents house almost every weekend during the summer for ice cream gatherings. We would have four or five churns of ice cream, and it brings back such wonderful memories of time spent with my family. My cousins and I would run around, barefoot, catching lightening bugs while the men were in one circle talking and the ladies in another. There was always laughter, and I don’t think I understood just how blessed I was to grow up in that environment until many years later.

Our old six-quart freezer had been on its last leg for a few years until last summer when I finally threw it away.  I decided to try something different this year. Instead of purchasing another large ice cream churn I bought a 1 1/2 quart Cuisinart Commercial Quality Ice Cream and Gelato Maker. I have eyed it for several years and finally bit the bullet a few weeks ago.

This ice cream maker is so simple to use. There is no ice, you don’t have to pre-freeze the bowl, and most of the ice cream recipes that I have tried freezes in about 30 to 45 minutes. I am having a blast making new and delicious ice cream flavors!  Here are a few of our favorites.

The cinnamon ice cream is great with chocolate sauce or bananas foster. Try serving the coconut ice cream with chocolate sauce and toasted sliced almonds. You may substitute lower fat ingredients in these recipes but keep in mind this will result in a less creamy dessert and may also change the flavor somewhat. Substituting artificial sweeteners is also a way to cut down on the calories. These recipes are for 1 1/2 quart ice cream makers, but you may be able to adjust the ingredients for a bigger freezer.

Ice Cream for 1½ qt. ice cream makers
 
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Ingredients
  • Ice Cream Base:
  • 2 c, heavy whipping cream
  • 1 c. whole milk
  • ¾ c. sugar
  • pinch salt
  • Cinnamon Ice Cream:
  • 2 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • Coconut Ice Cream:
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 1 (6-oz.) pkg. fresh frozen coconut
  • Key Lime Pie Ice Cream
  • ¾ c. Nellie & Joe's Key West Lime Juice
  • 1 to 2 drops green food coloring, if desired
  • 1 c. crushed graham cracker crumbs
  • Mint Chocolate Chip Ice Cream
  • 1 tsp. vanilla extract
  • ½ to 1 tsp. peppermint extract, to taste
  • 3 drops green food coloring, if desired
  • 2 oz. Ghirardelli 60% Cacao Bittersweet Chocolate bar, finely chopped
Instructions
  1. In a large bowl, whisk cream, milk, sugar, and salt together until sugar dissolves completely.
  2. For Cinnamon Ice Cream:
  3. Add vanilla and ground cinnamon to ice cream base and whisk until mixed well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Serve or store in an airtight container in freezer.
  4. For Coconut Ice Cream:
  5. Add extracts and coconut to ice cream base and mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Serve or store in an airtight container in freezer.
  6. For Key Lime Pie Ice Cream:
  7. Add lime juice and food coloring to ice cream base, mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Five to ten minutes before mixing has completed add in the crushed graham crackers and allow the crackers to mix in completely. Serve or store in an airtight container in freezer.
  8. For Mint Chocolate Chip Ice Cream:
  9. Add extracts and food coloring to ice cream base and mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Five to ten minutes before mixing has completed add the chopped chocolate and allow the chocolate to mix in completely. Serve or store in an airtight container in freezer.

Chocolate Sauce
 
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Ingredients
  • ½ c. granulated sugar
  • 2 tbsp. cocoa powder
  • pinch salt
  • 2 tbsp. unsalted butter
  • ¼ c. hot water
  • ¼ tsp. vanilla extract
Instructions
  1. In a small saucepan, combine sugar, cocoa, and salt. Whisk in hot water and place over medium-high heat. Add butter and bring mixture to a boil, stirring constantly. Boil for 1 minutes. Remove from heat, stir in vanilla extract. Serve warm.