Long John Silver Chicken/Fish Batter

Do you like Long John Silver breaded fish? Try these great recipes

Ingredients :

1 1/2 cups flour

4 tablespoons cornstarch

1/2 teaspoon baking soda

1/2 teaspoon of SALT

1 1/2 cups of hot water

You will also need chicken or fish

Directions

In a bowl, sift the dry ingredients. Add water and mix well.

Coat chicken or fish fillets completely with the batter and fry until golden brown.

Pro tip: Double fry.  The "secret" to crispier fried chicken/fish/fries is to fry the chicken not just once, but twice.

Classic Sage and Sausage Stuffing

INGREDIENTS:

2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F

2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.

Smoked Pork Loin Steaks

Ingredients
For 10 Pounds of Pork Loin Steaks, about 1/4 inch thick
10 T Morton Tender Quick
2 T (heaping) hickory smoked salt
Just under 1/2 C brown sugar

Directions
Mix all the Rub Ingredients together and rub onto the steaks.
Let them cure for 5 hours, then add one small can of pineapple juice.
The chops should sat in the juice for another 45 minutes.
Rinse them and let them dry a little.
Now they are ready to go in the smoker.
Smoke the steaks at 225 degrees for 4 hours.  I used hickory. 

Cape Breton Island - Fat Archie Molasses Cookies

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INGREDIENTS

1 Cup Light Brown Sugar

1 Cup Vegetable Oil

1 Cup Molasses

½ Cup Milk

2 Tsp Baking Soda

1 Egg(s)

1 Tsp Ground Ginger

3 Tsp Ground Cinnamon

1 Tsp Salt

4 Cups All Purpose Flour

INSTRUCTIONS

Preheat oven to 375°F.

In a large mixing bowl, combine brown sugar and vegetable oil and mix well.

Add molasses to brown sugar mixture and mix. Combine milk and baking soda and add to mixing bowl. Mix well.

Add beaten egg and sifted dry ingredients to mixing bowl and mix until all ingredients are well combined.

On a parchment lined cookie sheet, place a dollop of cookie dough on baking sheet leaving enough room in-between as these cookies will expand during the baking process.

Bake for 13 to 15 minutes. Let cookies cool on wire rack before serving.

Home Made, Cast Iron, Fried Potatoes

Good morning my friends!  I ran across this gem of a recipe.  It has sugar as it's "secret" ingredient.  But you can't taste the sugar at all.  Allow yourself about 90 minutes to make this.  It's not complicated, but there is a few steps.  Nothing too difficult.

Ingredients

10 Small Russet Potatoes
1 large Onion
1/4 Cup Crisco lard
1-1/2 Tbs Seasoning Salt (note 1)
1-1/2 Tbs Sugar
1 Tbs Garlic Powder
1 Tsp Black Pepper

Stuff you will need

14 in cast iron skillet

5 quart Dutch Oven

Colander

Potatoe Peeler

Spatula

Sharp knife

Cutting board

Directions

To start the recipe off, place a large pot of water to boil.

Peel the potatoes.

Once the water comes to a boil, add your WHOLE potatoes and boil them for 25 minutes.

Drain the potatoes in the collander and add them back to the dutch oven. Add cold water to stop the potatoes from cooking any further.

While the potatoes are cooling off, slice your onion into long thin pieces.

Once the potatoes have chilled, slice them into medium size circular-shaped pieces. Now you can slice them into any shape you like but I prefer them in Super Thick potatoe chip cuts.

Put your cast iron on the stove at medium heat. Add your Crisco Lard.

Once the lard is "melted", add the onions. Cook the onions for a few minutes.

Add the potatoes.

Add all the seasonings.

Flip the fried potatoes every 2 minutes. They should be done in about 15 for lightly fried potatoes, or 20 minutes for that crispy fried potatoes.

We had this along with fried chicken. Oh my...

Note 1. Don't have seasoning salt? I didn't. Mix regular table salt with the same amount of paprika. Voila, Seasoning Salt.

Comments and suggestions are always welcome!

Buttery Buttermilk Biscuits

I'm always on the look out for a better biscuit.  I think I may have found something.  At least with Tonya and her family it is.

Ingredients

3 cups flour
1/2 tsp baking soda
1 1/2 tsp salt
1 cup of Golden Crisco shortening
1 1/4 butter milk

2 tbsp sugar
4 tbsp baking powder
1/4 cup butter

Things you will need

Mixing bowl
Box Grater
Rolling pin
Scraper/Chopper
Mixing spoon
Cookie sheet
Parchment paper
Microwave safe bowl
Basting brush

Optional - 
Chefs knife
Pastry cutter

Directions

Incorporate the dry ingredients.  Turn the oven on to 350 F.
Freeze the Golden Crisco, or you can use actual butter if you prefer.

Then using the box grater, you will grate the Golden Crisco.
Using the mixing spoon, incorporate the lard into the dry ingredients.

Alternately, you can chop up the Golden Crisco and then using the pastry cutter, you will incorporate the lard into all the dry ingredients.  But your biscuits will not be as fluffy.

If your like me, you don't have buttermilk at your store.  Add the milk to a large enough glass and add 1 tablespoon of white vinegar to the milk.  Let stand for about 5 minutes.  You will notice the milk is lumpy.  Congratulations, you just made buttermilk.

Add the buttermilk to the mixture and continue to mix with the mixing spoon.  You don't want to add the heat of your hands to the dough.  Right now, it doesn't seem like much of a dough, but it will.

On a floured surface, pour out the "dough".  Using the scraper, push the dough into a roughly 6 x 9 rectangle.

Using the floured rolling pin, roll out the dough to 12 x 18 rectangle.

Using the scraper, fold the dough, like you would a sheet of paper before you put it into an envelope.  Top 1/3 to the middle and bottom 1/3 to the middle.

Turn the dough 90 degrees, so it is now, about 6 x 12.
Roll out the dough once again.  Till it's about 12 x 18.  Fold once again.  Turn, roll out.

Do this so that you have turned and rolled out the dough 5 times.

Cut the edges off the dough so that you have a straight edge.  
If you don't start with a straight edge, your biscuits will not rise on that side.  The original recipe, said to discard the edges of the dough.  I rolled out the remains dough again and created some other biscuits that I could have.  The "proper" biscuits went out to the table.

You can use a floured chef's knife, or use the scraper/chopper do do the cutting.  Again, using the floured chef's knife, cut out the biscuits.  I cut the biscuits into 2 x 3 inch rectangles.

Transfer the biscuits to parchment paper lined cookie sheet.
Melt the butter in the microwave.  Using the basting brush, coat the biscuits with the melted butter.

Bake the biscuits for about 14 to 15 minutes.  Remember the end pieces you made into biscuits, you can snack on these as soon as the biscuits are cool enough to handle.

When people have these biscuits, there is going to be a lot of eye rolling, eye fluttering, and satisfying lip smacking.

Comments and suggestions are ALWAYS welcome!

Crispy Oven Fried Chicken

I was on YouTube watching these videos about cooking chicken and I ran across this one that really got my attention.

Devote some time and you will absolutely LOVE the finished product.  Total time, about 3 hours.

Ingredients

1 package of cut up chicken thighs, or wings, or legs

1/4 cup salt

3 litres of water
1 1/2 cups flour
1 tbsp garlic
1 tbsp pepper
2 tsp paprika
1 tsp salt
1/2 tsp cayene pepper

1/4 cup Crisco Oil

Stuff you will need

4 litre container

Mixing spoon

Cooling rack (Metal as your going to be cooking with it)

Pam Cooking Spray

Mixing bowl

Cookie sheet

Basting brush

Directions

In the 4 litre container, put the room temperature water and the 1/4 cup of salt and dissolve the salt in the water.

Add the chicken and make sure the chicken is submerged in the water.  Let soak in the brine for 1 hour but not more than 3 hours.  

Take the chicken out of the brine and leave the chicken wet.

In a mixing bowl, mix all the dry ingredients.

Put the metal cooling rack on the cookie sheet and spray the rack with Pam Cooking Spray.  This will make for easy clean up.

"Bread" the chicken and place the chicken skin side up.  Let it rest for 30 to 60 min in the fridge.

Place the chicken into the oven for 45 min at 350 F.

With the basting brush, drizzle the chicken with oil to cover the flour.  This will give a crispy coating that you would get if you were to deep fat fry the chicken.

Put the chicken back into the oven for another 30 min in the oven at 350 F.

Let the chicken rest for 10 minutes before serving.

Prepare for the accolades.

Comments and suggestions are ALWAYS welcome!

Copy Cat McDonald Fries

Once again, all over the internet I go and look at what I found

Ingredients

4 long potatoes (Russets)

Salt

Stuff you will need

Cutting board

Sharpe knife

Paper Towel

Deep Fat Fryer

Directions

Cut of the ends and cut off the sides to make the potatoes

square but long. Cut the potato in slices about 1/8 inch thick

then lay those slices flat and cut strips the same thickness

so your fries are the same size as McDonald's.    

Soak in cold water for 5 minutes then drain on a paper towel.

In a pot put enough water to cover the fries when laid out in 

a big flat dish. Stir in corn syrup and sugar as the water comes

to a boil.  I used 1/2 cup corn syrup and 1/2 cup white sugar for 12 cups of water. (adjust accordingly) Once the sugar is dissolved and

the water reaches a boil "turn off the heat" and drop in the fries.

Let them soak for 10 minutes then drain on paper towels.

Now place the fries in the freezer for 20 minutes.

Heat your oil to 350 degrees. (I used canola oil) drop in the fries

and deep fry them for 2 minutes only.  Put then on a tray and let cool for 10 minutes.  Drop them back in the oil for 7 minutes.

When they come out of the fryer lay the fries out and dust them with salt. Toss then a bit... and Enjoy!

Triple Chocolate Chip Cookies

My next door neighbor posted this on Facebook.  I don't eat a lot of sweets, but if I did...  I do believe, this would be one of my favorites

Ingredients

1 cup softened butter

2 cups brown sugar

1 teaspoon vanila

2 eggs

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups flour

2/3 cup cocoa

1/2 cup white chocolate chips

1/2 cup milk chocolate chips

1 cup semi-sweet chocolate chips

Stuff you will need

Mixing bowl

Spatula

Measuring cups and spoons

Cookie sheet

Parchment paper

Directions

Preheat oven to 375.

Cream together butter, eggs, sugar & vanilla.

Add dry ingredients.  Add the chocolate chips last.

Bake for 10 minutes.

Get a tall glass of milk ready.  Accolades will follow.

Comments and suggestions are ALWAYS welcome!

Oven Fries # 2

Ingredients

3 yukon gold potatoes

2 tbsp extra virgin olive oil

1/2 tsp sweet smoked Spanish paprika

1 tsp garlic powder

1 tsp sea salt

1/8 tsp freshly cracked black pepper

Instructions

Wash, scrub and pat dry 3 medium yukon gold potatoes, cut off 1/4 inch from each end, stand the potato up and cut into vertical slices that are 1/4 inch thick, cut 1/4 inch thick fries from each slice of potato, add the cut potatoes into a large bowl and fill with cold water to about 1/2 inch above the potatoes, let them sit in the water for at least 30 minutes

Drain the potatoes into a strainer and rinse under cold water, then transfer to a dish cloth and pat completely dry, add the potatoes back into the bowl (make sure you dry it first), pour in 2 tablespoons of extra virgin olive oil over the potatoes, a generous 1/2 teaspoon of sweet smoked Spanish paprika, 1 teaspoon garlic powder, 1 teaspoon sea salt and 1/8 teaspoon black pepper, toss together until well combined

Add the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer so they all bake evenly, add into a preheated oven, bake + broil option 250 C - 475 F, after 30 to 32 minutes the french fries should be perfectly cooked and crispy, remove from the oven and transfer to a serving dish, enjoy!

Donair sausages w/bun

Donair Sausages

Makes 8 sausages, 8” long

 400g lean beef

400g lamb

125 g beef suet (fat)

3 tsp dried oregano

2 tsp garlic powder

2 tsp onion powder

1-1/2 tsp salt

1-1/2 tsp dried basil

1 tsp dried thyme

1 tsp dried rosemary

1 tsp cracked black pepper

1/2 tsp cayenne pepper

Toppings

diced tomato

diced yellow onion

Donair sauce

370 ml can evaporated milk, chilled

1/2 cup sugar

2 tsp garlic powder

1-3 tbsp vinegar (see directions)

Sausage buns (makes 6)

3 cups flour

1-1/4 cups water, warm (110°F)

3/4 tsp yeast

3/4 tsp salt

Start the buns first

Mix together all the ingredients together in a bowl and then knead briefly to incorporate everything well. 

Grease the bowl with a little olive oil and then place the dough back in the bowl. Cover with plastic wrap and a towel. Let rise for 3 hours in a warm spot, but out of the direct sun, until doubled. Alternatively, you can proof the yeast, mix in the flour and salt and let rise for  about 1.5 to 2 hours.

Once risen, punch down, knead for 2 minutes and divide into 6 equal pieces. Roll each one into a log about 6-7” long. Place on a floured baking sheet and let rise again for 1 hour.

Preheat the oven to 400°F. Place a pan of water on the bottom rack. Once the buns have risen again, slit the middle of the tops along the length. Bake for 25 minutes until golden brown, removing the water pan 10 minutes into the baking time.

Make the donair sauce

Place the chilled (important) evaporated milk in a plastic, glass or ceramic bowl (not metal). Mix in the sugar and garlic powder.

Stirring painfully slowly, add vinegar very slowly. The mixture will thicken. If you stir too fast the mixture won’t thicken and if you add the vinegar too fast it won’t thicken. Once thickened, chill the sauce.

This is tricky business. I had to make it 3 times, because I was impatient.

Make the sausage

To make the sausage, cube the fat and meat into 1” pieces. Grind with the coarse plate of your grinder. Add the remaining ingredients and knead together with your hands.

Stuff the sausage into casings and twist into 8” links.

To cook, cut the sausages apart, and place into a frying pan with a little water and oil. Bring to a boil. As the water boils the sausage cooks. Make sure to flip the sausage, and pierce them with a fork a few times. Once the water evaporates, the sausages will brown.

oven fries

 potatoes - 3

- 3T cornstarch

- 3/4C water

- non-stick spray

- 3T oil

- rack on lowest rack of oven

- preheat oven to 425

- spray pan to cover lightly

- add oil to pan, move pan around until evenly coated

- prep potatoes - ~3/8" cut fries

- whisk cornstarch & water; microwave in 20-25 sec intervals until starch thickens into "goo"

- toss potatoes in corn starch "goo" - each should be lightly coated

- lay out on sheet pan

- cover pan with foil

- bake covered for 12 min

- remove foil and let brown on 1st side; 10-18 min

- flip, brown on 2nd side 10-18 min

- salt immediately when done

 - remove potatoes to paper towel

Macaroni Taco bake

Well another visit to Facebook and another recipe.  This time it was my sister-in-law, Kim, that posted this.

I knew it would be something that I would enjoy.  And I have.

Ingredients

1 lb. ground beef
15 oz can diced tomatoes
1 pkg taco seasoning mix
3 cups elbow macaroni, cooked
8 oz container sour cream
1 cup shredded Cheddar cheese, divided
1/4 cup grated Parmesan cheese
Garnish: green onions, chopped

Stuff you will need

Dutch Oven
Colander
Mixing bowl
Cheese grater
Heat resistant spoon
Cutting board
Sharp knife
9 x 14 inch baking dish
Pam cooking spray

Directions

Cook your macaroni in the dutch oven and drain in the colander.

Combine cooked macaroni, sour cream and 1/2 cup Cheddar cheese in a bowl. Spoon macaroni mixture into a lightly greased 9 x 14 inch baking pan. 

Brown beef in the same dutch oven, over medium heat. Once the hamburger is cooked, stir in diced tomatoes and seasoning mix.  Continue to cook till it's bubbly.

Top the macaroni with beef mixture

Top the ground beef with the remaining cheese and onions. 

Bake, uncovered, at 350 degrees for 30 minutes.

Pro Tip, you can avoid the layers and just mix everything in the dutch oven (one less item to clean up).  This what I did in the picture, above.  But if your looking for a more aesthetically pleasing dish, do the layers.

Your comments and suggestions are ALWAYS welcome.

Peanut butter blossom cookies

Well hello again!

Fancy meeting you here.  Well, about 5 or 6 weeks ago, my neighbor, Mag Slade, and Tonya immediately shared it to my Facebook profile.  Well, today, being Mother's Day 2020, Tonya insisted that I make the cookies.

Ingredients

1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup butter
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla

1/3 cup sugar

Package of Chocolate buds/kisses 

Stuff you will need

Stand Mixer
Cookie sheets (at least 2)
Parchment paper

Directions

Put first 10 items into a mixing bowl and beat on low speed until dough forms.  Shape into small 1 inch balls.

Roll in sugar and place on a parchment paper lined cookie sheet.  DO NOT press down.  Bake at 375 F for 12 minutes.

Top with a chocolate kiss as soon as it comes out of the oven.  Press down until the cookie cracks around the edges.

Pro Tips

Make sure you got more than 36 kisses as that's about how many cookies your going to be making.  Learn by my fail, unwrap the Kisses ahead of time.  I had about 5 minutes left on the timer and noticed the Kisses were individually wrapped in tin foil.

Comments and suggestions are ALWAYS welcome.

Sweet & Sour Meatballs

Scrolling thru Facebook and I found this recipe.

Looks pretty easy to make.  This is also something that could be made in advance so that you can have this for lunch later on, while some of us are still working from home.

Ingredients

Meatballs
1 pound hamburger
2 eggs
1 cup panko or bread crumbs
1 small onion, minced or grated
1-2 garlic cloves (minced) or 1 Tbsp mixed spice with garlic
freshly ground pepper to taste

Sweet & Sour Sauce
½ cup Brown Sugar
¼ cup White Vinegar
1 cup Water or Pineapple Juice
2 Tbsp Cornstarch
1 tsp Soya Sauce
¼ cup ketchup

Stuff you will need

Mixing bowl
Cookie sheet lined with parchment paper
Sauce pan
Whisk
Dutch oven or Slow Cooker

Directions

For the meatballs. Mix all ingredients with your hands. Form into meatballs, place on parchment paper lined cookie sheet. Bake at 350 degrees for 30 minutes.

For the sauce. Mix all ingredients for the sauce in the sauce pan. Then turn the burner to medium heat on the stove.  Heat till thick and bubbly.  Pour the sauce over cooked meatballs.

Add chunked green/red peppers, onions and pineapple as desired.

Bake at 350 for 30 mins until vegetables are tender in the Dutch Oven, or place in slow cooker on high for 2 hrs.

Serve over rice.

Comments and suggestions are ALWAYS welcome!