Onion DIp

8 oz sour cream

onion powder

garlic powder

salt and pepper

chives (garnish)

Mix together and set in fridge for 30 minutes.  Top with chives.  Serve.

Recipe:  Nicole Allrecipes

Spatchcock Chicken

 Prep Time:  10 minutes    Cook Time:  1 hour 10 minutes    Total Time:  1 hour 20 minutes

1 whole chicken (3-4 lbs)

 

Buttermilk Brine:

4 cups buttermilk

2 Tbsp Kosher salt

1 Tbsp black pepper

1 Tbsp granulated garlic, or garlic powder

Roasted Vegetables:

2 lbs red potatoes, 1 inch chunks

2 lbs carrots, 1 inch chunks

1 yellow onion, 1 inch chunks

1 tsp Kosher salt

1 tsp black pepper

drizzle olive oil

How to Spatchcock Chicken:

1.  Using a clean surface, lay bird breast side down and identify the spine.

2.  Using kitchen shears, cut down both sides of the spine until it is completely removed.  Discard spine.

3.  Flip the bird back over and rotate out the leg quarters.  give it a firm press right on the center of the breast bone.  This will help the bird lay ore flat. 

4.  Add the spatchcock bird to the butter milk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.

5.  Preheat the oven to 400 degrees.  Remove bird from brine and discard the brine.

6.  Place the bird on a parchment lined baking sheet breast side up.  Tuck the wings to ensure they don't stick up and burn.

7.  Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.

8.  Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about 1 hour. Actual cooking time will depend on the size of your chicken.  Use a meat thermometer to ensure accuracy.

9.  Let chicken rest for 10 to 20 minutes before carving.

Buttermilk Brine:

1.  Use a large container that can fit the entire chicken submerged in liquid.  In the container, stir together buttermilk, Kosher salt, pepper and granulated garlic.  Stir to combine.

Notes: 

 Grilling: Preheat your gar or charcoal grill to 350 degrees.  Once the grill reaches temperature, adjust the heat source to create an indirect heat source for cooking .  Place the chicken breast side up onto the indirect heat side of the grill.  Close the lid and cook until chicken reaches an internal temperature of 164 degrees about 1 hour.  For a crispier skin, finish the chicken by flipping and cooking breast side down over direct heat for 3 to 5 minutes to crisp.

Smoking:

Preheat your smoker to 225 degrees.  Place spatchcocked chicken breast side up i the smoker.  Close the lid and smoke until internal temperature reaches 165 degrees. , about 2 to 2 1/2 hours depending on the size of your chicken.

Recipe: the stay at home chef

Southern Biscuits and Gravy

 For the biscuits:

2 1/2 cups all-purpose flour, unbleached 

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 Tbsp sugar

1/2 cup milk

1/2 cup half & half

1/2 tsp vinegar

1 egg

1 1/2 Tbsp Greek yogurt

1/2 cup frozen butter, divided

For the gravy:

2 Tbsp olive oil

1/2 cup pureed onion, 1 whole small

12 oz package breakfast sausages (use your favorite kind) 

1/4 cup all-purpose flour

1/8 tsp cayenne pepper

3/4 cup half & half

1/2 cup milk

1/4 cup real maple syrup 

salt and pepper, to taste

For the biscuits:

1.  Preheat oven to 375 degrees.  Line a baking sheet with a silicone mat or parchment paper and set aside.

2.  In a large bowl, whisk together all dry ingredients.  I l liquid measuring cup stir together all the wet ingredients.  Set aside.

3.  Grate 6 Tbsp of the frozen butter using a cheese grater.  Place the remaining 2 Tbsp of butter into a small bowl.  Pour grated butter into dry ingredients and stir to coat.  Pour in wet ingredients all at once and stir 3 or 4 strokes, just to start incorporating everything together.

4.  Pour biscuit dough onto a well-floured board and start mixing the dough around so it doesn't stick and folding the dough in half over itself to create layers of dough.  Do this 4 or 5 times, sprinkling more flour where needed.  Roll dough out to be 1 inch thick and cut into 2-3 inch biscuits. You should get approximately 8 biscuits.  Place on prepared baking sheet and bake 12 minutes.

5.  While biscuits are baking , melt remaining 2 Tbsp of butter.  After the 12 minutes are up, remove biscuits from oven, brush the tops with melted butter and finish baking another 3-5 minutes, or until the tops are golden.

For the gravy:

1.  Saute pureed onion and breakfast sausage in large skillet over medium heat with olive oil until meat has browned completely.  As the meat cooks, be sure to break apart into smaller pieces.  Sprinkle in flour and cayenne pepper. Stir to moisten flour and cook 1 minute.s  Pour in milk and half & half.  After a minutes or two, gravy should start to thicken.  Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste.

2.  To serve, split open warm biscuit and top with hot gravy.

 

Serves 6

Recipe: Lauren's Latest

Apple -Walnut Pork Loin

 3 1/2 lb pork loin

3 1/2 Tbsp butter

2/3 cup chopped onions

2/3 cup chopped walnuts

1 1/3 cup brea cubes

1 1/3 cup chopped apples

1 tsp dried thyme leaves

1/2 tsp salt

1/2 tsp pepper

2 tsp lemon juice

8 slices bacon

2 Tbsp brown sugar

 

Preheat oven to 400 degrees. 

Split pork loin lengthwise but not completely through.  Flatten meat and rub spices in (salt, pepper & thyme).  In a skillet, heat butter and saute onions.  Stir in walnuts, bread cubes and apples.  You can add the spices in this instead of rubbing them on the meat.  Stir until bread cubes are soften. Stuff pork loin with mixture.  You can tie your meat with cooking string or just fold together.  Wrap bacon around pork and fold end pieces under.  Pour lemon over meat.  Sprinkle brown sugar over top.  Put in foil lined pan with rack.  

Put in oven and turn oven down to 350 degrees.  Bake for 1 hour and 20 minutes. Bake pork loin 20 minutes per pound.

Recipe:  2 sisters

Overnight French Toast Casserole

 6 eggs

2 cups half and half

1/2 cup milk

3 Tbsp granulated sugar

1 1/2 tsp vanilla

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

 

Topping:

1 1/2 sticks butter

1 cup brown sugar

1 tsp cinnamon

1 Tbsp corn syrup (optional)

1/2 tsp nutmeg

Mix all ingredients in a large bowl.  In a 9x13 inch casserole dish spray it with nonstick spray or butter it.  Line a layer, overlapping with Texas Toast bread or any other thicker bread slices.  Pour the egg mixture over the bread and coat completely, pushing down and spooning the liquid over the bread to coat.  Prepare the topping for the morning baking. Wrap in foil and leave in refrigerator overnight.

In the morning spread the topping over the bread slices like icing.  Bake in a 350 degree oven for 35 minutes. Serve.

Recipe:  life with annie

Strawberry Upside Down Cake

 For the Strawberries:

3 cups sliced strawberries

1/2 cup sugar

2 Tbsp cornstarch

1/2 tsp vanilla

For the Cake:

2 cups self rising flour

1/4 tsp salt

4 eggs

1 & 1/2 cup sugar

1/2 cup melted butter

1 cup milk

1/2 cup canola or vegetable oil

1 tsp vanilla

1.  Preheat oven to 350 degrees.  Grease a bundt or tube pan with cooking spray.  Place berries in a medium size bowl.  Mix cornstarch and sugar together.  Sprinkle over and mix with berries.  Add vanilla and mix.  Set aside.

2.  Sift flour, salt, and sugar together in a large bowl.  In a separate bowl, beat eggs until foamy.  Add oil, butter and milk, mixing well.  Stir in vanilla.  Add wet ingredients to dry and mix just until it comes together with few lumps.  Taking care not to over mix.

3.  Spread strawberries in the bottom of prepared pan in a single layer.  Pour cake mixture over berries.

4.  Bake in preheated oven for 1 hour or until knife comes out clean then testing.  Cool in the pan for 15 minutes.  Turn out onto cake plate or board. Serve.

Recipe:  the buttered home

Fried Green Beans

 fresh green beans

butter milk

1 egg

flour

salt and pepper

Panko

Set up 3 shallow dishes for dipping.  1. buttermilk and egg  2.  flour, salt and pepper  3.  Panko

Dip each green bean in each of the dipping dishes.  Fry in a large pan or skillet of oil, using tongs to turn and brown.  Serve.

Recipe:  2 sisters