Fried Chicken With Attitude

Fried Chicken With Attitude

Prep Time15minsCook Time20 minsTotal Time35 mins

I'm always looking for ways to make my food tastier and fun, and so I came up with this great combination of flavours, together with a nice marinade which will leave you with really juicy pieces of chicken, whilst at the same time, have a crispy outer and a total 'wow' when it comes to flavour!

Servings: 4 Pieces

Ingredients

1. 4 pieces portions of chicken. Here I used 2 chicken legs cut at the joints making up 4 .

The Chicken Coating

1. 1 cups / 125 g All Purpose Flour
2. 2 Tablespoon of Seasoning see right for ingredients
3. Salt & Pepper if you wish

The Marinade

1. 2 Tablespoons Seasoning see right for ingredients
2. 1 Teaspoon Tabasco optional
3. Pepper and Salt to season. Go easy on the salt as the seasoning will add as your salt addition too!
4. 1 Cup Milk
5. 1 Tablespoon Vinegar or lemon juice

The Seasoning

1. Cup The ingredients below makes around 1/2 .
2. 3 Tbsp . sweet paprika
3. 3 Tbsp . garlic powder
4. 1 Tbsp . ground allspice
5. 1 1/2 tsp . ground nutmeg
6. 3/4 tsp . cayenne pepper (more or less depending on preferred spice level)
7. 1 Tbsp . kosher salt
8. 3/4 tsp . freshly ground pepper
9. 2 Teaspoons sugar

Instructions

1. Cut the chicken between the joints (if using legs) to make two pieces wash in cold water then set aside.
2. In a bowl, make up the seasonings and combine well.
3. In a zip bag or bowl, add the milk and vinegar / lemon juice and 2 Tablespoons of the seasoning mix. You can also add some Tabasco if you like it hot. Add the chicken and chill for a couple of hours for the flavors to infuse.
4. In a bowl, add the flour and remaining 2 tablespoons of seasoning mix. If you have any seasoning left over, you can store in an airtight container or add to the milk marinade if you wish.
5. When you are ready to cook the chicken, set the oven to 220C / 475 F / gas 7 and in a fry pan, add some olive oil until it reaches about 1 inch deep. Heat the oil until it is hot.
6. Cover the chicken in the flour mix and dust off excess.
7. Then transfer to the fry pan, skin side down first. Turn over when golden brown and fry the other side. When done, place on the baking tray and put in the oven for around 20 minutes until the chicken is cooked through.
8. If the oil is hot enough, your chicken should NOT be greasy as the heat from the oil will quickly seal the outside. If the oil is not sizzling when you put the chicken in, the chicken will absorb the oil and then it will be greasy, so drop a dot of flour in the oil and see if it sizzles first!
9. *** cook times will vary depending on the thickness of the chicken so use your judgement!
10. Serve with your favourite dips. I used Garlic Mayo and Chinese Sweet Chili Sauce. Both delicious!

Recipe Notes

Please note, you can also use this recipe to make oven baked chicken, or simply use the marinade for the chicken and go on to grill or bake. You choose!

Mint Brownie Cookies

Mint Brownie Cookies

 Ingredients

• For the cookies:
• 1 Box (18 oz.) brownie mix (I used Duncan Hines)
• 1 tsp. vanilla
• 1 large egg
• 1/4 c. butter, softened
• Mint Frosting:
• 3 c. powdered sugar
• 6 Tbsp. melted butter
• 4 Tbsp. milk
• 1 tsp. mint extract
• 3 drops green food coloring

Instructions

• For the cookies, preheat the oven to 350 degrees fahrenheit and line cookie sheets with nonstick baking mats or spray lightly with nonstick cooking spray.
• In the bowl of an electric mixer, mix together brownie mix, vanilla, egg, and butter. Scoop or form into 1 1/2" balls and place 2" apart on prepared cookie sheets. Bake for approximately 8 minutes. Allow to cool for a few minutes on the cookie sheets before removing them to a cooling rack to cool completely.
• Make mint frosting by adding powdered sugar, milk, mint extract and green food coloring to a mixing bowl. Melt butter in a separate bowl in microwave and add to mixing bowl. Mix until combined. Dip cooled cookies halfway in the mint icing and place them in the refrigerator until the icing is completely set.

Notes

These cookies are best when kept in the fridge.

Cheesy Taco Cups

Cheesy Taco Cups

  

Yields 12 cups

These Cheesy Taco Cups are the perfect game day snack! Your favorite taco ingredients are layered in wonton wrappers and baked in mini form. Easy to make and even better to eat, you'll enjoy these handheld cups that are packed with so much flavor!

10 min -Prep Time

25 min -Cook Time

35 min -Total Time

INGREDIENTS

• 24 wonton wrappers
• 1 pound lean ground beef
• 1 (1.25 ounce) envelope taco seasoning
• 2 cups salsa (any kind)
• 1 cup shredded cheddar cheese
• Toppings
• Black olives
• Diced tomatoes
• Cilantro
• Sour cream
• Guacamole

INSTRUCTIONS 

• Preheat oven to 350F. Lightly grease a 12-count regular muffin tin with non-stick cooking spray.
• Layer two wonton wrappers into each muffin tin, pressing down and up edges. Set aside.
• In a large skillet, cook and crumble ground beef. Drain and then return to skillet.
• Add salsa to ground beef and stir to combine. Bring mixture to a boil, then simmer for 5 minutes.
• Fill each muffin tin with ground beef mixture (roughly 1-2 tablespoons per tin).
• Top ground beef with shredded cheese.
• Bake for 13-15 minutes, or until cheese is melted and wrappers are slightly browned.
• Remove from oven and let cool for 5 minutes.
• Remove cups from muffin tin and sprinkle on your favorite toppings.
• Enjoy!

SOUTHERN SWEET TEA SANGRIA

SOUTHERN SWEET TEA SANGRIA

As the year rolls into summer it's time to pause and recharge yourself. Take a break and sip something refreshing such as this Southern Sweet Tea Sangria.

(  PREP TIME: 20 MINUTES  )                            

INGREDIENTS:

• 3 cups Southern Breeze Peach Sweet Tea
• 1 bottle White Wine
• 3 ounces Orange Liquor
• 2 medium Peaches sliced
• 1 cup Blackberries sliced
• Juice from 1/2 a Lemon
• 2 tablespoons Fresh Mint crushed plus more for garnish

INSTRUCTIONS:

Place the ingredients listed above, in order, into a pitcher and gently stir to mix all ingredients. Let the mixture chill in the fridge for about 20 minutes. Serve over ice.

Poori Bhaji

Poori Bhaji

Prep. Time : 30 mts.

Ingredients for Poori:

Wheat Flour       : 2 cups

Curd      :  2 tbsp

Oil           : 1 tsp

Sugar     : 1 tsp

Salt         : as required

Warm water       : as required

 Ingredients for Bhaji:

Potato  : 2 nos. large

Carrot   : 1 no.

Onion    : 1 no

Ginger  : small piece

Green chilly        : 2 nos

Curry leaves       : few

Turmeric Pdr      : ½ tsp

Method :

In a wide vessel, mix all the ingredients with warm water and work out a smooth dough with your hands. Keep it covered for 15 mts. Then make small balls and shape into flat rounds using rolling pins. (Use poori press/ Rotimaker).

Heat Oil and deep fry each pooris, splashing oil from sides and gently pressing on top with the slotted spoon, which helps it to puff up. Turn and fly to a golden brown and drain to a kitchen tissue.

For Bhaji, boil and cook the potatoes and carrot in a pressure cooker. Once done, peel the skin and mash the potato and carrot with a fork. Slice Onions, cut chilly into rounds and chop ginger. Heat oil, pop mustards, add sliced onions, ginger, chilly, curry leaves and sauté for some time. Add the turmeric pdr and salt and the mashed potato and carrot. Mix well. Enjoy your fluffed pooris with the delicious bhaji.

Tips:

The Poori dough should be soft and not sticky. Add water carefully little by little to avoid stickiness. Knead well to a smooth dough.

Poori should be fried in very hot oil, on high flame throughout. Or it will absorb oil.

Enjoy a great breakfast with Poori Bhaji.