Fried Chicken, Grandma’s Best

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Fried Chicken Grandma's Best
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. combine first 6 ingredients and sprinkle over chicken, making sure to cover all sides. Put chicken into refrigerator for 1 hour.
  2. Whisk buttermilk and hot sauce together, adding more heat if desired. Pour this mixture over the chicken and refrigerate overnight. Minimum 3 hours.
  3. Fill large pot with oil. Heat oil to 375. Combine flour, salt, pepper, and dill, and put into large paper grocery bag
  4. Remove chicken from fridge, and drain. Dredge the chicken in the flour, and shake off any excess flour.
  5. Gently place chicken into oil. as the temp of oil drops, try to keep it at 350. Turn chicken every 2 minutes, browning evenly. after 8 min. take one piece out and stick it with a fork all the way to the bone. If juice is clear it should be done.If juice is red put back-in and cook for 2 minutes more.
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Vegan Black-eyed Peas

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Vegan Black-eyed Peas
Course Main Dish
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. if using dry beans, soak overnight in cold water, and drain. assemble all ingredients.
  2. Add onion, salt, bell pepper, celery, carrot garlic to pot with water. Bring to a boil and add peas and remaining ingredients, return to a boil and add enough water to cover peas by 1 inch.
  3. Cook until peas are completely tender about 1 1/2 hour. Add additional water if necessary.
  4. When tender add liquid smoke and cook 5 minutes more. Serve with rice.
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Moroccan Tagine Vegan

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Moroccan Tagine Vegan
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Instructions
  1. heat oil in base of tagine, add onion and garlic and saute 5 min. Add the remain ingredients too tagine and cook for 45 min. to 1 hr. until vegetables are tender.
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Grilled Scallops, Mango Passion

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Grilled Scallops, Mango Passion
Cuisine American, Tropical
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Cuisine American, Tropical
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Rinse scallops. Place scallops onto wooden skewers
  2. Season with salt and pepper. Brush scallops with Instant Luau™ Glaze
  3. Grill over medium high heat 3-5 min per side. Brush glaze on after turning.
  4. Garnish and serve.
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Cold Poached Salmon with Dill Sauce

Great for parties or a light lunch

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Cold Poached Salmon with Dill Sauce
Course Lunch, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Place salmon in large pan. Add salt, pepper, thyme, Limoncello Hot Pepper Sauce, lemon juice, vegetables. Add enough water to cover the salmon halfway.
    Salmon Poached in Lemoncello
  2. Heat until boiling, then reduce heat, and cover and simmer on low for 10-15 minutes. When salmon turns pink, remove it from the liquid and chill it.
    place salmon into pan
  3. Slice cucumbers very thin and place on salmon.
  4. While the salmon is cooling, make the Dill Sauce: Combine dill, sour cream, mayonnaise, tarragon, dijon mustard, and additional salt and pepper to taste.
  5. Serve the salmon cold over a bed of fresh spring greens, with the Dill Sauce on the side.
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