What Would My Last Meal be? #MFRWauthor #lastmeal #friedchicken

Welcome to week 24 of the MFRW authors blog challenge. Whew what a mouthful! This weeks topic is If I Could Eat One Last Meal. I don’t know about you but this one seems a little morbid to me. LOL. I mean what do you think when you think of choose your last meal?  I think of death row or the end of times, or your death bed. Why else would you have to choose your last meal?  But then again this question is on so many interviews or top lists. I didn’t sit and think long. I took the first meal that hit my head which is my favorite. Fried Chicken, Mashed potatoes, gravy, biscuits, sliced tomatoes, cucumbers ( only if these two are in season) onions and a slab of chocolate cake. You notice I didn’t choose any veggies.   It’s all carb loaded, full of fat and totally southern LOL!

Sure I could have picked  something like an expensive steak or Lobster which would be nice but to be honest, second choice would be catfish, fries, and hushpuppies. Still a fried  meal. Oh yeah that chocolate cake or peach cobbler!

I am just a simple girl and if you’ve read these posts you will notice I have chosen or mentioned this meal a few times. It is my favorite. Its my comfort. It is home.  So yeah my last meal would simply be the Fried Chicken meal but please let’s make it home made and not a chain restaurant! I like mine quite simple. The way my mom taught me. If you eat it too much it is probably a heart attack waiting to happen but if its your last meal..who cares?

Here is my recipe.

1 whole chicken or 4 leg quarters ( to feed 4 people)

1 cup buttermilk

all ingredients are estimated as I haven’t measured in years I just mix and add more if needed.

Flour 1/2 cup ( maybe more)

2 eggs

salt (1 TBSP)

Pepper ( 1 TBSP)

Garlic powder ( 1 TBSP)

Italian seasoning ( 1 TBSP)

Heavy pan with oil. ( I use Canola)

Wash chicken pat dry. salt pepper both sides. Arrange in single layer in a bag or pan with butter milk. let sit  over night or at least a few hours.  Turn at least once.  Put flour and seasoning in a shallow pan. Break eggs  into another and beat. Heat oil til hot. dip chicken into flour, egg back in flour then place into oil.  fry  one side until brown, turn. fry in batches. Drain on paper towels.  You can skip the buttermilk for a different variation.

What would your last meal be?  Let’s go see what the other bloggers chose?

Foodie Friday~~~Hobo packs

Hi, Y’all. This week I was all geared up to make a nice memorial day post with pictures of the family, my new grill, and some recipes.  Earlier this week I slipped off the porch and messed up the ligaments in my ankle and am unable to stand. I have a splint and crutches but its hard to do anything hopping on one foot holding the blasted things. I’m not sure if the kids are coming over and taking over the cooking or if it will just be hubby and I.  I don’t like being waited on so I think we may postpone for a few weeks.   I will probably also cook in the oven as well since I don’t see me hopping down the back porch steps to grill.

A great meal that is easy and quick as well are hobo packs. They are so many ways to make these, and you can also easily customize them for each family member.

A basic my husband makes the Hamburger, potato.

1 lb hamburger

1 medium potato per person ( peeled and cubed)

1 onion we like sweet or red (sliced or chopped)

1 bell pepper or a few colorful sweet peppers ( chopped)

fresh mushrooms(optional but I love them)(chopped)

Garlic (optional I love it he doesn’t)

Salt, pepper

Aluminum foil

The one pound will make four packs, or you can make one large one. We usually make two half pounders.

Cut the foil into the sizes you need

Put the meat down( you can make a patty or crumble it—we like the crumbles) Add the potatoes, vegetables, and season well. Fold the foil up and roll it making sure it’s tightly sealed, or you will have a mess.( it is best to use heavy duty)  If baking in the oven, use a sheet pan for easy removal and to keep spills t a minimum. Bake at 350 for about 45 minutes open the bake about 10 to brown the potatoes a bit if desired. The kids like cheddar cheese added as well.

 

Another foil pack we like is done with chicken breast. It is the same, but I add some frozen or fresh green beans, broccoli or asparagus( fresh works best).

Pork chops are delicious cooked in foil too. You can substitute the potatoes for sweet potatoes and/ or add apples.

Pork loin makes a good fall choice with root veggies such as turnips, carrots, potatoes, and apples too.

My mom used this method a lot when we camped when I was young. She called them hobo pouches.  Now I call them easy since there is little cleanup. Cooke dump on the plate, toss foil. Voila!

Have you ever cooked in foil?   Do you have a favorite recipe you cook in foil?

Foodie Friday~~More Mexican Yumminess

Hi, Y’all. It seems I cannot get my fill of Mexican food this month.  It started with a craving for Green Chicken Enchiladas. I couldn’t remember my recipe but came up with one that was delicious and simple. My husband loved it too. Then for Cinco de Mayo I did the Chimichanga feast You can see that recipe and pictures of the kiddos digging in here. This week I wanted enchiladas again. I only had red sauce on hand and decided it would be different, so I gave it a go.

 

I couldn’t find my photo…I need to go through my pictures and relabel

Red Chicken Enchiladas

I Boiled 4 chicken breasts and shredded

1 large can or 2 small ones of red enchilada sauce

1/2 cup chopped onion sautéed

8-12 corn tortillas

1 cup shredded cheddar cheese ( or Colby Jack)

1 cup mozzarella cheese

optional toppings

shredded lettuce, chopped green onion or chives, guacamole, sour cream

cooking spray.

Preheat oven to 350. Spray pan. pour a little bit of the sauce ( coat the bottom) into the pan.  In the bowl of chicken add the sautéed onion, 1/2 of each cheese. and about a third of the sauce. mix well adding more sauce if needed until well coated. put dollops of chicken on each tortilla and roll like a burrito. Lay single layer in the prepared dish. Cover with remaining sauce, bake 20-30 minutes. Enchiladas will start to crisp on the edges and be  hot inside. Add cheese bake for 2-3 more to melt cheese take out and let stand a few minutes. Serves 4-6 depending on tortilla size and how much mixture you put in each one.

Hubby and I  eat just 3-4 of these as a main course and  I eat the leftovers for lunch and breakfast: They are awesome heated with a fried egg on top. For feeding a family, you could serve with rice and beans for a full meal.

DSC00596

There are so many ways to make enchiladas. I doubt I am done. Beef ones are calling for me. I saw a shrimp one on Pinterest that looked good as well.

Do you like enchiladas? What is your favorite? Do you prefer the red or green sauce?

Remeber~~If you can dream it ~~You can do it.

 

 

 

Where did it all go? ~~Cinco De Mayo feast~~#foodiefriday

FOODIE FRIDAY 

Hi Y’all. It has been a while since I posted a Foodie Friday. You may wonder where did it all go? To be honest, I thought about dropping it, but it’s one of my favorite posts. The reason I have been considering dropping is I was recently sued for using a photo in a post. I did not buy the rights to it and had no Idea it was from a site you have to buy it. I posted a recipe and used the photo from a food site. I did post that sites link.  I was so upset over the ordeal that I decided it’s best not to post any pictures I don’t take or buy.( some of those I am still a  bit cautious).

I finally took care of the issue, pulled all pictures and went through my blog and pulled all posts up until this year. I found it’s  much easier to do that than read each post and try to decide if I used an unauthorized photo. I cannot afford another one of these suits.

This week I decided to bring back the weekly posts. I will be posting only recipes I actually made during the week. If I use one that is not mine, there won’t be a photo.

I love making themed meals, and one of those is always Cinco de Mayo. This year I chose baked chicken chimichangas, Refried beans ( I used canned and added cheese) and Spanish Rice. The meal went over well. The kids loved the Chimichangas, a couple liked the beans, the rice not so much.

DSC00565

Chicken Chimichangas.

I looked at several recipes on the web and combined a few to make my own.

Shredded Chicken (  I boiled four  medium breasts—the s made 9 Chimichangas)

1 and a half cups of Salsa ( I used a mild)

1 cup of Shredded Colby Jack cheese

Nine medium flour tortillas,

Cooking spray

To put on after baking

1cup of shredded cheddar

1 cup shredded Pepper Jack

Optional  Sour Cream, taco sauce, salsa Verde, guacamole, hot sauce, shredded lettuce, finely chopped green onions and he rest of the cheese after I topped the chimichangas. ( I sat all this on the table and let them top their own.)

Boil and shred the chicken. Mix in Salsa and cheese.( black beans and corn would be good too and make more Chimichangas)

Put foil on a baking sheet spray liberally with buttery cooking spray. Preheat oven to 400.

Put a generous spoonful of chicken mixture on each tortilla and roll lie=ke a burrito. Spray each one well with the cooking spray and arrange on baking sheet. I got nine chimichangas. How many you get will depend on the size of your tortilla and how much mixture you use. I needed at least 8.

Bake ten minutes turn over and bake about 5 minutes more ( or until lightly brown and crispy (oven temperatures can vary) Once both sides are crispy add cheese on top ( put the pepper jack and cheddar on half just cheddar on half since I have two that doesn’t like heat. Return to oven for a couple of minutes to melt cheese.  Then serve with condiments.

 

The Spanish Rice was a recipe a friend sent me so I cannot share.  It was a simple one with no meat for a side dish. Unfortunately, I used too much rice to the other ingredients and over toasted the rice.  All was going well then I had to play referee and forgot I was toasting it. I liked it, but the kids didn’t.

DSC00569 DSC00568 DSC00567

I call the meal a real winner. I will be making it again.  As a matter of fact, the leftovers I had planned for lunch became nonexistent.

Do you like to make themed meals? Did you make a Cinco de Mayo dinner?

As always~~If you can dream it~~You can do it

 

 

 

 

#foodie friday~~Happy Good Friday~~Easter feast~~Bunnies, chicks and lots of cheese

HAPPY GOOD FRIDAY!

Happy Good Friday. Spring is in the air. I can’t believe Easter is here so soon. I have had a bit of spring fever though I do envy those that are getting snow. We are planning our garden. I have started in my Rose Garden, and hubby bought four new apple trees.  He came home with three flats of strawberries as well.  I put several in a planter that I like to have them in, and he is making a large patch next to the planned garden.

I have a bunch of bulbs to plant very soon, and we have lots of raspberries blackberries, blueberries, and even grapes my hubby bought. I will enjoy the rewards, but I am leaving the planting to him. LOL. I have some seeds I plan to try to start for my veggies and flowers but will buy some tomatoes and peppers after getting this all planted..hopefully, in the next few days if it quits raining.

For Easter, I am hoping the kids come over. I haven’t seen Daenerys in months except on the internet. My daughter, of course, keeps posting awesome pictures!

Instead of ham this year, I think I am going to make an applewood and cracked pepper wrapped Pork Loin, Corn fritters or cauliflower poppers, broccoli casserole scalloped potatoes, bunny shaped cheesy bread,  Deviled Easter eggs. Strawberry cupcakes and berry fluff for dessert.

 

I don’t have any pictures since I haven’t cooked this yet.

For the Pork Loin, you need pork loin( I am cooking 4 lbs) I am feeding at least 9 or 10 people

pork loin( I am cooking 4 lbs)

One package bacon ( I like a thick slice)

Cracked pepper

Salt

Applewood seasoning.

Toothpicks or twine

Rince loin, season with salt and applewood seasoning. Wrap with bacon slices securing the ends with toothpicks (be sure to remove before serving.) Season the bacon with the pepper go light if you have several kids eating, it does get hot if you use very much.  Roast in a pre-heated oven at 4 25 degrees for 25 minutes or until a meat thermometer inserted into thickest portion registers 155degrees. Change temperature to broil.  Broil, turning until bacon is crisp all around.  Take out of the oven, wrap in foil and let rest for about 10 minutes or until the thermometer is at  160 degrees.

 

Scalloped or as we call them cheesy baked potato slices.

Approximately 4-5 pounds of potatoes I generally gauge a large potato per person then toss in one extra.I rather have more than enough than not enough.

Four tablespoons butter,

4 tbsp cornstarch

1 and a half cups milk

1 8 ounces block of Colby jack cheese and one-half block mozzarella cheese. Shredded

Onion powder, garlic powder,  salt, and pepper

Prepare a large casserole dish with either butter or spray( I use the cooking spray) Preheat of to 375.

Wash potatoes peel if you wish ( I do unless they are a thin skin red.) Slice thinly. I have a mandolin  I use. I also sometimes use the food processor. 4- 5 cups is a good amount.

When I don’t have kids eating, I thinly slice red onion as well. This week I will leave out the onion.

Melt butter in a heavy saucepan with cornstarch ( flour can be substituted)  a TSP of Garlic and a TSP of onion powder.  Slowly add milk whisking. Cook until slightly thickened add all the mozzarella and ¾ of the Colby jack. Stir until smooth.

Pour a small amount into the casserole dish add a layer of potatoes half the remaining sauce, another layer of potatoes add the rest of sauce cook  45 minutes or until potatoes are tender, and the sauce is bubbly. Right before serving add remaining cheese and put back in oven long enough to bake.

For more recipes with better measurements check out food .com, Food Network and Allrecipes are some of my favorites.

 

Broccoli casserole

Two bags froze broccoli

3 TBS butter plus another three more.

3 TBS of cornstarch ( or flour)

I 8 oz block of cheddar shredded (or Colby) for a bit of a zing use pepper jack. ( I may make to 8x eight dishes one with the cheddar one with pepper jack. ( if so divide the other ingredients in half one for each recipe ( make the sauce up to  adding cheese then divide)

Salt, pepper, onion powder( I use this in place of onions when I have kids over that don’t like the onions)

One can even milk plus ¼ cup milk

2 sleeves buttery round crackers

This one I have to say I cheat and use bagged broccoli. My bags are small, so I am using two.  I toss in the microwave for about 2 minutes just long enough to defrost and lightly steam.

Prepare dishes with cooking spray Preheat oven to 350.

Melt  3 TBS of butter in a heavy saucepan add salt pepper and onion salt, add the cornstarch and cook until thickened but not brown add in the milk and even milk whisking as you add. Whisk and cook until thickened. Remove from heat add cheese stir until smooth add broccoli and pour into dish. Melt the other three TBS of butter. Add crushed crackers. Spread on top of the casserole and bake for about 20 minutes or until lightly browned.

 

Corn fritters

This was a treat when mom made them.

One can cream style corn

One can of whole kernel or 1 bag of frozen.

2 eggs

Salt

Pepper

Enough flour to thicken ( about ¼ cup) I have switched to corn starch it makes them lighter)

Mix all ingredients. They should be like a thick pancake batter drop by spoonfuls in a hot deep fryer fry until they float (  or golden brown)  remove to a platter with platter towels to drain.

 

Deviled Easter egg chicks. I am combining two things I saw on Pinterest.One where the egg is colored the other, they look like chicks.

One dozen ( or 2 depending on the size of gathering)  hard boiled eggs. I now back mine in a muffin tin..fill cups half full of water bake at 350 for 25 minutes then let sit in ice bath for 10 minutes. Perfect eggs every time.

Cut eggs vertically in a zigzag pattern instead of in half about ¾. Scoop out center, mix it with mayo salt pepper and about 1/8th tsp dijon mustard. Dip the whites in dishes of food grade(edible) egg die)  I am doing mostly yellow, so they look like chicks.  Let dry ( cut a small slice off the bottom so they will stand. Fill the bottom wth yolk mixture keeping it up a bit. Place top on but make sure you can see some yellow. It will look like a chick peeking out of a broken shell.

Here you can see  one on  Pinterest

https://www.pinterest.com/pin/268667933998728821/

The deviled chick All Recipes (my go-to place for good recipes that are usually easy) http://allrecipes.com/recipe/237339/easter-chick-deviled-eggs/

 

Here is the Pinterest board for The Cheesy Bunny Bread the recipe is at Betty Crocker.com.

https://www.pinterest.com/pin/26599454028115319/

 

The cupcakes will from a box ( I may make carrot cake too or instead)

What are you having for Easter? Do you have a favorite go-to dish or trying something new?

If you can Dream it~~You can do it!

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