When I am in the right mood.
And today I was definitely in the right mood, so....... I made this.
Fried Chicken and Gravy.
Yes. I, Marina Glyn Woodward, made that.
It's called, "52 Weeks of Recipes for Students, Missionaries, and Nervous Cooks."
What a glorious book.
It has simple, but delicious recipes.
Love love love it!
So....for those of you that would like to try it, here's the recipe.
(Don't be daunted by the length....it was super easy)
1 cup plus 6 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons paprika
Black Pepper to taste
2 eggs beaten
3 1/2 cups milk, divided (that means you won't use it all at once in this recipe)
6 boneless, skinless chicken breasts
1 tablespoon butter
Combine 1 cup of the flour with the salt, garlic powder, paprika, and pepper on a plate or in a gallon-sized, zipper-top plastic storage bag; set aside. In a shallow bowl, combine beaten eggs and 1/2 cup of the milk; set aside. Spread plastic wrap on top of the counter or a large cutting board. place chicken on the plastic wrap and top with another piece of plastic. Pound each piece of chicken until it's as flat as you can get it. (There are meat mallets made for this purpose in any store that sells cooking supplies, or you can imporvise with any clean kitchen tool that won't put a hole in your kitchen counter or break your cutting board to smithereens) Dip each chicken breast in the milk mixture, then coat with flour mixture by dredging on the plate or shaking in the bag.
Pour vegetable oil a quarter inch deep in a heavy frying pan and heat over medium heat. The oil will be hot enough if it sizzles when a drop of water is added to the pan. Place the chicken in the pan and cook until browned on one side; turn over to cook on the other side. Once browned, remove chicken and drain off grease on a paper towel. Add butter to the drippings in the pan and mix until the butter is melted. Stir in the 6 tablespoons flour and cook and stir over medium heat until the flour browns, about 5 minutes. Add 3 cups milk and stir over medium heat until mixture is thickened. Season with sal and pepper and pour over warm chicken. Serve with mashed potatoes.
I also had the opportunity to make these yummy things.
This was a recipe I got from my dear friend Maren,
They are so delicious I can't believe my taste buds!
And here's the recipes for these scrumptious rolls for any of you interested.
Crunchy Cheese Sticks
A short cheesy breadstick that is best served warm and delicious.
...Prep Time: 15
Bake Time: 15-20
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/2 teaspoon garlic salt
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
Combine butter and garlic salt in a bowl. In another bowl combine the cheeses and parsley flakes. Roll each roll into a 5-inch rope. Dip in butter mixture and then roll in cheese mixture. Place on a cookie sheet and let rise 30 minutes. Bake at 350°F 15-20 minutes. Serve warm.
Yum Yum Yum
Yes, we had the most delectable dinner ever.