Doesn't that look delish?! Want the recipes? No problem!
Buttermilk Fried Chicken
Boneless skinless chicken tenderloins.
2 cups of buttermilk
Peanut oil for frying (or your favorite oil)
1 cup of flour
1 teaspoon of Miss Paula's seasoning (you can find the recipe here)
1 Tablespoon of Mrs. Dash for chicken
I used the chicken that comes frozen in the bag. Take half the bag and defrost it. Place it in a bowl and pour the buttermilk over the chicken, cover it, and refrigerate at least 1 hour, but no more than 12 hours.
Preheat peanut oil to 350 degrees.
For the breading mix the flour and seasonings in a shallow dish. For extra crispy, crunchy chicken, drizzle a small amount of the buttermilk in with the flour and mix it together so it forms coarse crumbs. Take the chicken dripping with buttermilk and dredge it in the flour mixture. Warning: I always end up with clubbed, batter fingers when I do this, but it's worth it, I promise. Once the chicken is coated in the yummy, yummy flour mixture, lower it slowly into the hot oil and fry until it looks like fried chicken. Fry it in small batches and drain it on paper towels.
Knock-off Chik Fil A Sauce
1/2 cup ofmayonnaise
1 teaspoon of lemon juice
2 teaspoons of brown mustard
2 tablespoons of barbecue sauce
Whisk it together until smooth, and then dip to your heart's content. You can store any leftover sauce (yeah right) in a jar in the fridge for up to a week. I live in Michigan where there is no Chik Fil A. This sauce saves my sanity.
Mashed Potatoes
3 lbs of any potatoes you like. I like Yukon Gold for this, but they all taste yummy
1 stick of butter
1/2 teaspoon each of salt and pepper
1 rounded teaspoon of minced garlic (2-3 cloves if using fresh)
1/2 cup of sour cream
Optional add-ins: chives, bacon, cheddar cheese
Cut potatoes into 1 1/2 inch cubes. I leave the skins on, but you can peel them if you want. Put potatoes into a dry pot and fill with water until potatoes are covered by about an inch. Boil for about 20 minutes or until tender. Drain in a colander. While potatoes are draining, put the pot they came from back on the stove. Melt the butter over low heat. Add in garlic, salt, and pepper and give it a good stir. Dump the potatoes in the hot pan and turn off the heat. Stir the potatoes to coat with the butter. Plop the sour cream on top and mash it all up with a masher or a mixer until there are no more lumps.
Baked Corn on the Cob
As many ears of corn as you want to cook.
That's the only ingredient.
Seriously.
Guys, I may never boil corn again. This is SO easy! Preheat your oven to 350 degrees. Take your ears of corn, husks and all, and put them directly on the rack of your oven. Bake for 30 minutes. When cooked the husks and silk come right off, clean as a whistle. Add butter, salt, and pepper to taste right before eating.
Tomato-cucumber Caprese salad
1 seedless cucumber
1 container of cherry tomatoes
1 tub of the tiny balls of fresh mozzarella
1/4 cup Olive oil
1/8 cup Balsamic vinegar
6 or so leaves of fresh basil
Dice the cucumbers and the tomatoes. Slice the basil into thin ribbons. Drain the mozzarella. Mix them all together in a bowl. Put the olive oil and balsamic in a jar and shake the dickens out of it. Pour over the veggies and stir it up to coat everything. Refrigerate until serving, up to 4 hours in advance.
Coleslaw
1 bag of pre-cut coleslaw (or chop your own cabbage and carrots if ya want)
3/4 cup mayonnaise
1/3 cup sour cream
1/2 tablespoon brown mustard
1/4 cup sugar
Put the cabbage in a bowl. Whisk everything else together until smooth and creamy. Pour enough dressing over the slaw until well coated. Store whatever's left in the refrigerator for up to a week.
Tomorrow we'll be eating leftover fried chicken and all the fixins plus some yummy buttermilk biscuits. Cuz it's Sunday, and those biscuits are heavenly. I'll post that recipe soon. Until then, invite some friends over for some of Miss Paula's fried chicken. Ta ta for now!
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