Had to wake McKenzie up super early to finish her project on Egypt. She made a great pyramid from foam board but the summaries were incomplete. She did power through, and I helped her with edits. Pretty good but I really hate the last minute work. I do have to admit though (thanks Janel for the not-so gentle reminder) that this is the way I work. I was always last minute Charlie on all my projects for my Masters.
Anyway, I got a request for my fried chicken recipe this morning. It is really my mom's recipe. Truly yummy, and because the lid is on for much of the cooking, it isn't too terrible to clean up after making it.
Joyce's Fried Chicken
Chicken pieces of your choice (I use thighs) with skin on
Beat 3-4 eggs in a bowl
In a wide plate or bowl, mix flour with salt, pepper and paprika
Heat ~1/2 inch vegetable oil in deep skillet over medium heat
Dip chicken in egg and coat in flour. Put skin side down into skillet. Don't over fill skillet as it really cools the oil down. I usually do 4-5 pieces at a time and have to do 2 batches.
Place lid on skillet and cook for approximately 10 minutes. Check chicken and turn when it releases from the skillet. You don't want to force it up as it pulls off the yummy goodness.
Turn the chicken and replace the lid for 5-7 minutes. remove lid and turn one more time to crisp up the chicken. Cook for 2-3 minutes or until nice and golden brown on all sides.
Beat 3-4 eggs in a bowl
In a wide plate or bowl, mix flour with salt, pepper and paprika
Heat ~1/2 inch vegetable oil in deep skillet over medium heat
Dip chicken in egg and coat in flour. Put skin side down into skillet. Don't over fill skillet as it really cools the oil down. I usually do 4-5 pieces at a time and have to do 2 batches.
Place lid on skillet and cook for approximately 10 minutes. Check chicken and turn when it releases from the skillet. You don't want to force it up as it pulls off the yummy goodness.
Turn the chicken and replace the lid for 5-7 minutes. remove lid and turn one more time to crisp up the chicken. Cook for 2-3 minutes or until nice and golden brown on all sides.
Remove from skillet and drain on paper towels. Enjoy.
++++++++++++++++++++++++
The other recipe my girlfriend asked me for is my Pasta Carbonara recipe. This is one of those super, super easy recipes that I pull out on those nights when you can barely get in the door before the kids are ready to sit at the table. I add green peas (yeah, I know, they are more starch than vegetable, but at least we get points for them being green) and I don't use heavy cream. This makes it a bit more healthy. In the time I cook the pasta, the sauce is ready to be poured over the hot pasta.
Sallye's Pasta Carbonara
1 lb. spaghetti
3 ounces pancetta (or bacon), diced
Olive Oil
4 whole eggs plus 2 egg yolks
1 cup Parmesan cheese
1/2 cup chopped Italian parsley
1 1/2 cup green peas (fresh or frozen)
Cook spaghetti in 4 quarts of bowling water until al dente. Add peas to boiling water last 3 minutes. Drain and place in large bowl.
While spaghetti is cooking, brown pancetta in a small frying pan with a small amount of olive oil.
In a separate bowl, beat eggs and yolks well. Add cheese and parsley. Pour over hot pasta and mix very quickly throughout pasta to coat. Be careful to thoroughly mix as you don't want scrambled eggs. Blend in pancetta. Top with extra parmesan cheese. Enjoy immediately.
+++++++++++++++++++++++
The search for schools for Garrett continues. I have narrowed my focus to two schools. Hargrave Military Academy in Chatham Virgina and Riverside Military Academy in Gainseville, Georgia. I need to get my head around the fact that he may be away for almost a year, but he seems enthusiastic and I am really coming to think it is the best. Now to bring Greg along.
No comments:
Post a Comment