Crispy Fried Pickles

Fried Pickles - MY Favorite!

Fried pickles are God's gift to the world. Who would have thought a little fried dill pickle could change my life forever? Saying I am obsessed with these is an understatement, so you will just have to try them!

-Ingredients-

1/2 cup buttermilk

salt and black pepper to taste

1 jar of dill pickles (16 oz)

1/2 cup all-purpose flour

1 1/2 cups fine cornmeal 

1/4 teaspoon paprika

1/4 teaspoon Tony Chachere's seasoning

1 quart oil for frying

***lots of RANCH DRESSING for dipping!***

-Directions-

1. Combine the buttermilk, salt, and pepper in a bowl. Place drained pickles in the mixture.

2. Combine the flour, cornmeal, paprika, and Tony's in a Ziplock bag. Shake the bag gently to mix the ingredients.

3. Place pickles in the bag a few at a time, and shake to coat them.

4. Heat oil on medium high in an electric skillet or heavy deep frying skillet (cast iron is a classic) Tip: the oil is ready when you throw in a pinch of flour and it sizzles.

5. Fry the pickles in the oil until crispy and golden brown...about 1-2 minutes.

6. Drain on paper towels.

Enjoy with very unhealthy amounts of ranch dressing! :)

Coconut Cream Pie - Dad's Favorite

Papa Ken's Coconut Cream Pie

This is my dad's favorite kind of pie. A true Southern coconut cream pie has meringue instead of whipped cream! This is a great pie for summertime.

-Ingredients-

FILLING:

2/3 cup of sugar

1/4 cup of cornstarch

1/4 teaspoon of salt

2 cups whole milk

3 eggs yolks, lightly beaten

1 cup of flaked coconut (you can buy it in the grocery store baking aisle)

2 and 1/2 tablespoons of butter

1/5 teaspoon of vanilla extract

1 (9 inch) pie shell (baked)

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons of sugar

1/2 cup flaked coconut

-Directions-

Filling:

1. Bake the pie shell as directed and set on a wire rack to cool.

2. In a small saucepan, combine the sugar, cornstarch, and salt. Slowly stir in the milk until smooth.

3. Cook the mixture, stirring often, over medium high heat until it starts to thicken and get bubbly. Reduce heat to low and continue to cook for 2 minutes, stirring constantly. 

4. Remove saucepan from heat and slowly add in the egg yolks, continue stirring constantly.

5. Return saucepan to heat and bring the mixture to a gentle boil. Continue to cook and stir for 2 more minutes.

6. Remove from heat and slowly stir in the coconut, butter, and vanilla extract. Stir until the butter has melted.

7. Pour the hot filling into the baked pie shell and leave on the wire rack while you make the meringue.

Meringue:

1. In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

2. Gradually beat in sugar on high speed, ONE tablespoon at a time. After you add each tablespoon, let the sugar dissolve into the egg whites completely. Beat on high until stiff glossy peaks form. It should look like this when it's ready: 

3. Spread the meringue evenly over the hot filling all the way to the edge, sealing the filling.

4. Sprinkle with the flaked coconut.

5. Bake at 350 degrees for 12-14 minutes until the meringue has a nice golden color and the coconut is toasted. You may have to rotate the pie throughout baking for even toasting of the coconut.

6. Cool on the wire rack for 1 hour.

7. Refrigerate for at least 3 hours before serving.

MMM MMM!!!!! 

  

Mamaw Nina's Fried Chicken

Mamaw Nina's Fried Chicken

This fried chicken is my great grandmother's recipe. She was a great cook! This is a true Louisiana fried chicken recipe over 100 years old.

-Ingredients-

2 cups of all-purpose flour

1 teaspoon of cracked black pepper (for the flour)

--some more black pepper (just to season the chicken)

1 teaspoon of white pepper 

1 teaspoon paprika

garlic powder (to season the chicken)

3 eggs

1/2 cup of buttermilk

2 quarts of vegetable oil

1 (4 pound) chicken, cut into pieces (or you can use breast tenderloins, whichever you prefer)

-Directions-

1. Put oil in an electric skillet or frying pan. The oil should be deep enough so that it can cover the chicken when you put it in (about 1/2 to 1/3 full)

2. Heat up the oil on medium-high heat while you're mixing the batter and flour mixtures. You will know the oil is ready when you throw in a pinch of flour and it sizzles.

3. Season the chicken with garlic powder and black pepper. A light sprinkling will do.

4. Mix the flour with the cracked black pepper, white pepper, and paprika until blended.

5. Mix the eggs and buttermilk in a separate medium mixing bowl.

6. Dip each piece of chicken into the flour mixture until coated, then into the batter until saturated, and back into the flour mixture, coating it once more. 

7. Place the chicken in the HOT oil and brown each side. Bone-in chicken will take longer than boneless tenderloin. Cover the bone-in chicken and cook for 30 minutes on medium heat. Boneless tenderloin cooking time will vary based on thickness of chicken...about 15-30 minutes depending on the chicken. Make sure the chicken is nice and CRISPY and a golden brown color! Cut into the center of the chicken before you take it out to make sure there is NO PINK!

8. Drain the fried chicken on paper towels.

Serve with mashed potatoes and gravy, y'all!

Fluffy French Toast

Fluffy French Toast - Mom's Favorite!

This french toast is special because it adds flour to the recipe. It makes the toast extra-fluffy and not soggy. Nothing worse than soggy french toast! My mama loves this version, and it is a sure request on Mother's Day.


-Ingredients-
1/4 cup flour
1 cup of milk (whole milk makes it the best!)
1/8 teaspoon of salt
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 and 1/2 tablespoon white granulated sugar
12-15 slices of french bread, sliced 1. 5 inches thick


Garnishes: maple syrup, powdered sugar, butter, fresh berries, etc.... be creative and add whatever you like!


-Steps-


1. Put the flour in a mixing bowl.
2. Slowly whisk in the milk, salt, eggs, cinnamon, nutmeg, and sugar until smooth.
3. Heat up a lightly oiled skillet over medium-high heat
4. Soak the bread slices in the batter mixture until just saturated
5. Cook slices on each side until golden brown. Place a lid on the skillet to help cook the inside of the bread to avoid sogginess.
6. Serve hot off the skillet with your favorite garnishes!
---Mom's favorites are butter, syrup, powdered sugar, and raspberries :)