Scrumptious Chicken

As I got home this evening I had to ask the age-old question, what is for dinner? I pulled some chicken out of the freezer to defrost in a sink of cool water (important tip right there, always defrost in cool water, you don't want to start the cooking process) and kind of forgot about it. However, the fabulous idea of Oven Fried Chicken came to mind, and I set to comparing a few recipes. Eventually I decided to mix my own spices and to combine steps from several recipes and I came up with my...

Scrumptious Chicken

• 1 package chicken tenders (defrosted if you're like me and freeze your chicken when you get home from the store)
• 1 egg
• 1/2 milk
• 1 cup flour
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp paprika (this really gives the coating a fabulous red color, part of the appeal of all fried chicken, seriously!)
• 1/2 tsp chili powder (but I will probably up this next time)
• 1 tsp salt
• 1 stick of butter

You will need three dishes for this: a shallow pan/bowl for the dry ingredients, a small bowl for the egg wash, and a glass pan to bake in. I only used half a package of chicken so I used an 8 by 8 glass pan, but for a whole batch, plan on using your 13 by 9. Place a third of the butter in the glass pan and place in the oven to melt. (Make sure to watch this so it doesn't burn, and the spread it around the entire pan before you place any chicken in it.) Melt the rest of the butter in a mug or bowl in the microwave.

Preheat your oven to 425 degrees.In your small bowl use a fork and beat together the egg and milk (your egg wash.) Now in the shallow bowl mix the dry ingredients (this is your dredge.) Put a small amount of the egg wash into the dredge and mix until its crumbly. 

Place your chicken into the egg wash and make sure it is thoroughly coated before you move it to dredge. Move all the chicken pieces to the dry mix and thoroughly coat. Then throw all the pieces back into the egg wash, and then toss them in the remaining dredge! (The second coating gives it that extra crispy wonderful coating!) This process will involve your hands and it will get messy. (But never fear, if I can handle it, I promise you can. I so do not do sticky...)

Now, place the chicken into the prepared pan and then sprinkle some of the melted butter on top of each piece of chicken. This will give it the crispy shell almost like its fried, without it actually being fried!

Bake for 25 minutes, then flip the chicken over and cook for another 10 minutes. At this point you should check the temp of the chicken. Its important that it is at least up to 165 degrees (this will prevent you and your loved ones from spending quality time bonding in the bathroom, just sayin.)

In the end you will have very delicious chicken that will knock your socks off! Enjoy!

< A little extra, when the chicken comes out of the pan, the left over drippings can be used to make a gravy. Scrape all the drippings out of the pan and into a saucepan, if needed add some extra butter and melt. Then add about a tablespoon of flour into the mix. (Basically making a rue.) Once this is hot and bubbling, slowly whisk in milk (which should be of a higher fat content.) The gravy will thicken and be ready for mashed potatoes or dipping, or whatever.>

When your counter is looking a little, gross...

My roommates and I eat a LOT of bananas. I mean we're talking about upwards of 12 to 15 bananas a week most of the time. So you can imagine we buy a lot of them at a time, and there are times when they ripen a little faster than we can eat them. So what's our solution?

Yep, into the freezer they go! We have learned though that the best way to do this is to peel them first and then put them into a freezer bag. Viola! So without further ado,

Banana Bread

• 1/2 cup butter (room temp, of course)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cup flour
• 1/2 tsp salt 
• 3 ripe bananas (you'll want to thaw them if you follow our method)
• 1 tsp baking soda
• 1 cup chopped pecans (optional, but my Mom would argue that it is under no circumstances optional)

Preheat your oven to 325 degrees, then grease and flour your favorite loaf or bundt pan. (My mom actually lines the pan with parchment paper and it works marvelously, but I am not that patient, and I've never had a problem.)

The first thing is smash the bananas in a small bowl and to let them sit as you are working on the batter. In another large bowl cream the butter, and then add in the sugar and cream the two together. Add in the eggs one at a time and power up your mixer. Once the sugar is creamed add in the vanilla. Now slowly mix in the flour, making sure not to let it explode all over you and your kitchen

Next in the bowl with the bananas mix in the baking soda and make sure that it is mixed well. (Side note: fruit is acidic. When a banana is ripe it has a pH of 5, so mixing in the baking soda will start a chemical reaction, similar to vinegar and baking soda, but on a much smaller scale.) Pour the banana mixture into the batter and mix by hand. Make sure that the banana is fully incorporated because otherwise it will leave your bread with a swirl effect. (Though that's not completely terrible.) Pour into the prepared pan.

Bake at 325 degrees for 45 minutes. Depending on the pan you may want to check earlier. You're looking for a toothpick to come out clean.

Manja! I love my banana bread with a little cream cheese, but everyone else in my family likes butter. Either way, or just by itself, its amazing, with a super moist texture! Definitely a family favorite.

Cooking for Friends

This past Saturday I decided to have some friends over for homemade lasagna and a special dessert. Now, I specifically picked this dessert out for one person in particular and then she wasn't able to make it. But never fear! I sent plenty home with her husband so she could enjoy! Now I am not going to walk you through how to make lasagna, there are many people with much more experience than me on that subject, but I am going to show you how amazing homemade pound cake can be!


The Perfect Summer Sweet: Pound Cake with Fresh Strawberries and Whipped Cream

Pound Cake:

• 1/2 pound (2 sticks) butter (softened, let them sit out on the counter for an hour or so)
• 3 cups sugar
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour
• 6 large eggs
• 1 teaspoon vanilla

In a small mixing bowl mix together the flour and baking soda. Using a fork make sure that the mixture is fully mixed.

In a large mixing bowl (or your stand mixer) start to cream the butter, just getting it moving around so that you know that it is soft enough to mix in the sugar. (If it balls up on the mixing paddles, let it sit out a little longer.) Go ahead and mix in all the sugar. Mix just long enough so that all the sugar is incorporated, it should look like this...

Next you will mix in the sour cream. Take enough time mixing together the sugar-butter-sour cream mixture to get the sugar granules almost completely dissolved. By doing this you will improve the cake's consistency (also a good tip to keep in mind as you make cookies.) 

FIRST

THIS NEXT PART IS IMPORTANT. Starting with the flour, add a small amount and mix in with the mixer. THEN add one egg, and mix in. Alternate flour and egg, and make sure to end with the 6th egg. By ending with the liquid ingredient you will end up with  silkier cake texture (this holds true of all cakes, so when making cake from scratch, alternate dry and liquid ingredients, and end with liquid.) Once all the flour and eggs have been used add the vanilla. (The reason vanilla is always saved for the end of the mixing process is because it has an alcohol base. During the mixing process the alcohol will evaporate and you won't be left with any of the amazing flavor.)

SECOND!

Take a tube pan (you know, like a bundt) and make sure you grease and flour it. This will make sure your pound cake slides right out of the pan after baking. Pour in the batter and make sure it has about an inch of room for growth. Bake in a 325 degree oven for 1 hour and 20 mins. (Yes, it will take that long! It's a dense cake!)

Strawberries:

While its baking take your amazingly fresh (or those ones you forgot you bought three days ago that don't look so great) strawberries and a cutting board. Slice them up accordingly (I like them slightly small) and toss them into a dish that you have a top for.Sprinkle with about 2 tbsp of sugar and mix thoroughly. Put these in the fridge, and periodically stir. Strawberries will create their own amazing juice and will stay good for a couple of days like this. (For an adult version I like to throw in a little of my favorite white sparkling wine.) 

Whipped Cream:

• Pint heavy whipping cream
• 1/4 cup powdered sugar
• Vanilla

HOMEMADE WHIPPED CREAM IS NOT HARD!!! I hope you feel the same way! There are just a few tricks that will make your life easier, you want everything to be as cold as possible. About 15 mins before I am going to turn on my mixer, I throw my metal bowl, metal whipping attachment, and the heavy whipping cream in the freezer. 

Alright, now pour the cream into the mixer and most of the powdered sugar. I honestly have no idea how much I truly throw in, so try a small amount, then taste, and add from there. Start small, then go big. Also, add a small dash of vanilla. Begin beating the cream until peaks form. Yum!

And there you have it!

Sad melting whipped cream. It was still delicious though!