Monday, September 20, 2010

Chicken Gravy

Chicken Gravy

Oil from cooked chicken
Chicken bullion

When you are finished frying your chicken do not remove the oil or clean the pan. Instead take 2 table spoons of flour and mix it well with a cup of cold water. Pour this into the pan with the oil. Bring it to a boil. Add as much milk as you need to make the amount of gravy that you want.  Add one teaspoon of chicken bouillon (I use Better Than Bullion from Costco). The gravy should thicken as you stir it. Add salt to taste.  Serve over Crispy Garlic Chicken or Creamy Mashed Potatoes

Crispy Garlic Chicken Cutlets

Crispy Garlic Chicken Cutlets

Serves 3 to 4

Look for cutlets that are between 1/4 inch and 1/2 inch thick or make your own by slicing 3 boneless, skinless chicken breasts in half horizontally.

1 cup plus 3 tablespoons vegetable oil
4 garlic cloves , minced, plus 6 cloves peeled and smashed
6 thin-cut, boneless, skinless chicken cutlets (about 1 1/4 pounds), trimmed
3 slices hearty white sandwich bread , torn into large pieces
1 cup all-purpose flour
3 large egg whites
1 tablespoon garlic powder
4 tablespoons cornstarch
Salt and pepper

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3 tablespoons oil, minced garlic, and cutlets in a zip-lock bag and
refrigerate while preparing remaining ingredients. Pulse bread in food
processor until coarsely ground. Bake bread crumbs on baking sheet until
dry, about 20 minutes.

2. Spread flour in shallow dish. In another shallow dish, whisk egg whites
until foamy. Combine bread crumbs, garlic powder, and cornstarch in third
shallow dish. Remove cutlets from bag and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg whites, and dredge in crumbs, pressing to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes.

3. Heat 1/2 cup oil and 3 smashed garlic cloves in large nonstick skillet
over medium heat until garlic is lightly browned, about 4 minutes. Discard
garlic and fry 3 cutlets until crisp and deep golden, about 2 minutes per
side. Transfer to paper towel-lined plate and place in warm oven. Discard
oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and
cutlets. Serve.

Save the garlic oil for chicken gravy.

Creamy Mashed Potatoes

Creamy Mashed Potatoes

5 to 7 Potatoes (2 per person)

Decide if you want your potatoes peeled or not. We like ours with the skins on because that is where all the nutrients are. If you are not peeling them scrub them real good. If you do peel them rise them after you have removed the peels.

Cut the potatoes into bite sized diced pieces.  Put them in a large pan. Add enough water to cover them and then turn the burner onto high. Cook the potatoes until you remove one and you can smash them easily with a fork. Or you can taste one and see if you like the texture.

When the potatoes are done to your liking, strain them in a colander removing all of the water. Place the drained potatoes back into the pan and add several pats of butter, at least ¼ a cup.  Use a potato masher to mash the potatoes. When the butter is melted add the milk, at least half a cup. Then add salt. Taste the potatoes and keep adding these three ingredients until you like how they taste. Be careful with the milk because you don’t want them to be too runny. Also don’t add the milk while the potatoes are still steaming or the texture will come out wrong. If you don’t have a potato masher you can mash them with a large spoon or a fork.
Goes great with chicken gravy

If you need to make the potatoes ahead of time you can keep them warm in the crockpot for up to 3 hours on a low setting. Try to stir them every hour. You will have steaming potatoes when it is time to eat. 

Crockpot Coffee Cake

Crockpot Coffee Cake

1 ½ cups flour
2 ½ cups baking powder
½ tsp. salt
1 egg
¾ cup sugar
1/3 cup butter, melted
½ cup milk
1 tsp. vanilla

½ cup sugar
½ cup brown sugar
¼ cup flour
¼ cup butter, softened
1 tsp. cinnamon
1 tsp. nutmeg

Combine the flour, baking powder, and salt. Set aside.  Beat eggs until frothy. Beat in the sugar and butter. Beat until well blended. Add the milk and vanilla.
Add the dry ingredients slowly; do not over mix or it will be dry. Pour into a well greased crockpot. (I rub butter along the bottom and sides.
Mix together the topping ingredients and pour over the batter, spreading evenly, but do not mix it in with the batter.

Cover the crock pot for two hours turning it on low. Check after 1 ½ hours.  It is done with the sides are crisp and it is not longer gooey in the middle. Try not to lift the lid too often or it will not cook evenly.