Country Fried Chicken

 

Ingredients 

6-8 thin sliced chicken breasts

2 C flour

2 tsp. baking powder

1 tsp baking soda

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 1/2 C buttermilk

 1 egg

1 tbsp. hot sauce

oil for frying

Gravy: 

1/4 C reserved oil from frying

1/3 C flour

2 C milk

salt and pepper

Directions

1) Heat oil in deep fryer or large pan on stove ( a few inches deep) to 325 degrees. 

2) In a large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder. 

3) In another bowl whisk together buttermilk, egg, and hot sauce. 

4) Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the chicken really good. 

5) Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all the chicken. 

6) To make your gravy, in a large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for 1 minute. 

7) Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste. 

8) Pour gravy over individual chicken before serving. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 6 

* You can use a regular deep fryer to make this instead of in a skillet. If you don't want to use frying oil to make gravy, substitute butter or bacon grease. Add more or less seasoning to the flour and gravy to your liking. You can also save yourself time by using premade country gravy or buying the country gravy packets and using that instead. Whichever works best for you. 

Italian Meatball-Stuffed Crescent Ring

 

Ingredients

24 (1 inch) frozen cooked Italian style meatballs, thawed and halved

1 1/2 C marina sauce

1 C shredded mozzarella cheese (4 oz) 

2 cans (8 oz ea.) refrigerated crescent dinner rolls

1 tbsp. butter , melted 

1 tbsp. grated Parmesan cheese

Directions

1) Heat oven to 375 degrees. (350 for dark or nonstick cookie sheet). In a large bowl, mix meatball halves, 1/2 C of the marinara sauce and the mozzarella cheese. 

2) Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange in a ring so short sides of rectangle form a 5 inch circle in center. Dough will overlap. 

3) Spoon meatball mixture on the half of each rectangle closest to center of ring (each rectangle should have 6 meatball halves) 

4) Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). 

5) Gently separate dough perforations on top until filling peeks through. Brush tops of dough with melted butter and sprinkle with Parmesan cheese. Bake 20-25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Just before serving , in a small microwavable bowl, microwave remaining 1 C marinara sauce uncovered on medium-high 1 to 2 minutes or until hot. 

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 8  

Creamy, Cheesy Italian Sausage and Basil Penne

 

Ingredients:

For the Sauce:

3 tbsp. Extra-Virgin Olive Oil

1 small onion, chopped fine

3 cloves garlic, chopped fine or put through the garlic press

1 lb. sweet Italian sausage 

1 tsp. Italian seasoning (or a mix of dried basil, thyme, marjoram, and oregano) 

1 bay leaf

1 C. chicken broth

1 1/2 C heavy cream

3/4 C freshly grated Parmesan cheese

handful of fresh basil, sliced thin

salt and pepper to taste 

For the Penne: 

1 lb. penne pasta 

1 tbsp. butter

Directions: 

For the penne : 

1) Bring a large pan of salted water to a boil. Add the penne and cook until al dente. Drain and toss with butter. 

For the Sauce: 

1) Heat the oil in a skillet over medium heat and saute the onion and garlic until it is soft an translucent. 

2) Remove the sausage from casings and add to the pan, Cook until browned. 

3) Add Italian seasoning , bay leaf, chicken broth, and heavy cream. Let simmer on low for 15 minutes. 

4) Off the heat, stir in parmesan cheese, fresh basil, and salt and pepper to taste. 

5) Toss with hot buttered penne and serve immediately. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 6 

* If your sausage doesn't contain fennel seed, toast 1/2 tsp fennel seeds in a pan until they become aromatic, then pound in a mortar and pestle and add to sausage.