Month: November 2021

Baked Brie with Starlino Cherries
November 30, 2021

Baked Brie with Starlino Cherries

Baked Brie with Starlino Cherries is one of our favorite December appetizers. I love this appetizer for several reasons. First of all, I like serving this dish for holiday parties. This hot melted brie is a real crowd pleaser. And, the sweet Starlino cherries are …

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by Sharon
Bacon and Jalapeno Cheesesteak Sandwiches
November 29, 2021

Bacon and Jalapeno Cheesesteak Sandwiches

Bacon and Jalapeno Cheesesteak Sandwiches are one of our favorite fall dinners. I love this sandwich for several reasons. First of all, I like that this meal can be made in only forty minutes. Secondly, I like that the filling for this sandwich can be …

beef
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by Sharon
Fried Chicken and Pimento Cheese Biscuit Sandwiches
November 28, 2021

Fried Chicken and Pimento Cheese Biscuit Sandwiches

Fried Chicken and Pimento Cheese Biscuit Sandwiches are one of our favorite fall dinners. This delicious sandwich features crispy chicken, pimento cheese, bacon, tomato, and pickles on homemade cheddar biscuits. We love this dinner for several reasons. First of all, I like that this recipe uses ingredients I always have in the house. Secondly, I like that this recipe is fairly inexpensive to prepare. And, lastly, everyone loves all the yummy flavors on this sandwich. The homemade biscuits are very impressive to serve, especially to guests.

The Equipment I Used

  • A Cast Iron Skillet- I used this to fry my chicken. But, you can use any large skillet.
  • A Pastry Blender- You’ll need this to cut the butter into your flour.
  • A Meat Pounder- Use this or a rolling pin to pound out the chicken.
  • A Meat Thermometer- Be sure to use this to measure your oil for deep frying your chicken.

The Ingredients Needed for Fried Chicken and Pimento Cheese Biscuit Sandwiches

  • Cheddar Cheese- I like Cracker Barrel brand extra sharp cheddar cheese for both the biscuits and the pimento cheese.
  • Pimentos- These come in jar. You can usually find these in the pickle section of your market.
  • Flour- Be sure to use all purpose flour. I like the King Arthur brand.
  • Butter- Use unsalted butter.
  • Buttermilk- Be sure to use whole milk buttermilk.
  • Mayonnaise- I like Hellman’s brand mayonnaise.
  • Chicken- Use boneless, skinless chicken breasts.
  • Bacon- I like the Niman Ranch brand.

How I Made my Sandwiches

  • First, I made my biscuits. It’s important to not over mix the biscuit dough, or they’ll be tough.
  • Next, I stirred up the pimento cheese. Chill it until serving.
  • Then, I fried up the chicken. Maintain the proper temperature as you fry the chicken.
  • Finally, I assembled my sandwiches and served them.

If you like chicken and biscuits, you need to try these delicious Fried Chicken and Pimento Cheese Biscuit Sandwiches.

Fried Chicken and Pimento Cheese Biscuit Sandwiches
Fried Chicken and Pimento Cheese Biscuit Sandwiches
Fried Chicken and Pimento Cheese

Fried Chicken and Pimento Cheese Biscuit Sandwiches

Fried chicken breasts with pimento cheese and bacon on cheddar biscuits.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Southern
Servings 7 sandwiches

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 3 cups all purpose flour
  • 2 tsp. each garlic powder, onion powder, and paprika
  • ½ tsp. each kosher salt and black pepper
  • 1 cup vegetable oil
  • 7 slices cooked bacon
  • 7 tomato slices
  • 1 cup sweet pickle chips

For the Pimento Cheese:

  • 1 cup extra sharp cheddar cheese, finely shredded
  • ¼ cup mayonnaise
  • ¼ cup jarred pimentos, drained and minced
  • 1 clove garlic, grated
  • 1 pinch cayenne pepper

Cheddar Cheese Biscuits:

  • 3 cups all purpose flour (360g)
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 10 tbsp. cold unsalted butter, cut in half inch pieces (140g)
  • 2 ounces extra sharp cheddar, finely grated
  • 1 cup full fat buttermilk, plus two tablespoons

Instructions
 

  • Begin by making the Cheddar Biscuits: Preheat the oven to 425 degrees.
  • In a large bowl, sift together the flour, salt, and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Using a fork, gradually stir in the buttermilk. Then, stir in the cheese. Try and stir as little as possible. On a floured board, pat the dough into a one inch thick rectangle. Using a four inch biscuit cutter, cut out biscuits. It's okay to reroll the dough, but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Bake them about 18 minutes or until they're light brown.
  • Next, make the Pimento Cheese: Stir all the ingredients together in a bowl and chill until serving.
  • Next, fry the chicken: Cut each breast horizontally into four even pieces. Take one piece at a time and pound them with a meat pounder or rolling pin in a plastic bag, until they are a quarter inch thick. Season them with salt and pepper. Prepare three bowls for dredging the chicken. Divide the flour and spices between two bowls. Place the buttermilk in a third bowl. Heat a cast iron skillet with one inch of oil on high heat, until the oil reaches 350 degrees. Dredge each piece of chicken in the flour, then the buttermilk, and then back into the buttermilk. Fry about four pieces at a time until the each piece is golden brown and no longer pink inside. Drain the chicken on a wire rack.
  • Split the biscuits and layer on the pimento cheese, chicken, bacon, tomatoes, and pickles.
Keyword Chicken
Tried this recipe?Let us know how it was!
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by Sharon
Easy Chocolate Cream Pie
November 21, 2021

Easy Chocolate Cream Pie

Easy Chocolate Cream Pie is one our favorite Thanksgiving pies. I love this pie for several reasons. First of all, I love that this pie can be made a day or two before Thanksgiving. Secondly, I like that this dish is quite inexpensive to prepare. …

dessert
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by Sharon
Stuffed Pork Loin with Fig Sauce
November 19, 2021

Stuffed Pork Loin with Fig Sauce

Stuffed Pork Loin with Fig Sauce is one of our favorite fall dinners. I love this dish for several reasons. First of all, I like that this is an impressive dish to serve to company. Secondly, I like that this has lots of fall flavors, …

pork
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by Sharon
Creamy Broccoli and Prosciutto Penne
November 18, 2021

Creamy Broccoli and Prosciutto Penne

Creamy Broccoli and Prosciutto Penne is one of our favorite Italian dinners. I love this dish for several reasons. First of all, I love that I can make this dish in less than thirty minutes. In the time it takes the pasta to cook, I can make this quick sauce. Secondly, I like that this dish is almost a complete meal. I like to serve it with a salad, and dinner is done. Thirdly, I like that this dish uses ingredients I always have in the house. That also makes this dish inexpensive to prepare. Fourthly, I like that this dish can be made ahead of time and then can be reheated easily. And, finally, we all absolutely love how rich and creamy this pasta tastes.

The Equipment I Used

  • A Large Pot- You’ll need a large pot to boil your pasta in.
  • A Large Skillet- Use a large skillet to cook the sauce.

The Ingredients Needed for Creamy Broccoli and Prosciutto Penne

  • Broccoli- Cut your broccoli in small florets that are all about the same size. That way your broccoli will cook evenly.
  • Penne- I used penne, but you can use any pasta you like.
  • Wine- Use a dry white wine.
  • Cream- Be sure to use heavy cream, not light cream.
  • Chicken Stock- I always use homemade chicken stock. My recipe is below.
  • Garlic- I like to buy the peeled cloves, and store them in my freezer.
  • Parmesan Cheese- Use a good quality Parmigiano Reggiano cheese.
  • Prosciutto- I like the imported prosciutto.

How I Made my Penne and Sauce

  • First, I boiled the broccoli. It’s important to boil the broccoli for just one minute. That way it won’t get soggy.
  • Then, I cooked my penne. Try not to overcook the pasta.
  • Next, I made the cream sauce. It’s important to cook your sauce until it’s nice and thick.
  • Finally, I stirred all the ingredients together.

If you like prosciutto, you need to try this rich and delicious Creamy Broccoli and Prosciutto Penne.

Creamy Broccoli and Prosciutto Penne
Creamy Broccoli and Prosciutto Penne
Creamy Broccoli and Prosciutto Penne

Creamy Broccoli and Prosciutto Penne

Penne tossed with a creamy sauce, broccoli, and prosciutto.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 3 tbsp. kosher salt
  • 4 cups broccoli florets, cut into bite sized pieces
  • 12 ounces penne
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • 2 tbsp. unsalted butter
  • 1 cup chicken stock
  • 1 tbsp. minced garlic
  • 1½ cups Parmesan cheese, grated
  • 4 ounces prosciutto, sliced in half inch strips
  • 1½ cup plum tomatoes, seeded and diced
  • ¼ cup basil leaves
  • ¼ tsp. crushed red pepper flakes

Instructions
 

  • Boil a large pot of water. Add one tablespoon of salt and the broccoli. Boil for one minute and then drain the broccoli. Run it under cold water, drain, and set aside.
  • Add the rest of the salt and the penne. Cook it to al dente, according to the package directions.
  • Meanwhile, in a large skillet, on medium heat, melt the butter. Add the cream, wine, garlic, and chicken stock. Simmer ten minutes, or until the cream is thickened. Stir in the cheese, and stir until melted.
  • Add the drained penne, broccoli, prosciutto, and one cup of the tomato. Stir and cook for a couple of minutes until the penne is completely coated in the sauce.
  • Remove the pasta from the heat and top it with the rest of the tomato, the red pepper flakes, and the basil. Serve topped with additional cheese.
Keyword pork
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
pork
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by Sharon
Chocolate Bourbon Pecan Pie
November 17, 2021

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie is one of our favorite fall desserts. I enjoy making this during all the fall months, and especially for Thanksgiving Day. I love this pie for several reasons. First of all, it’s very easy to make. Secondly, the hands on time …

dessert
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by Sharon
Ribeye Steaks with Chipotle Butter
November 16, 2021

Ribeye Steaks with Chipotle Butter

Ribeye Steaks with Chipotle Butter are one of our favorite fall dinners. I love this dish for several reasons. First of all, I like that this entire dish can be made in a half hour. Secondly, I like that this dish use items I usually …

beef
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by Sharon
Chicken with Light and Fluffy Dumplings
November 12, 2021

Chicken with Light and Fluffy Dumplings

Chicken with Light and Fluffy Dumplings is one of our favorite fall meals. I love this dish for several reasons. First of all, I like that this dish can be made ahead of time. This soup reheats great in the microwave. However, if you do want to make this in advance, just be sure to store the cooked dumplings in their own bowl. Otherwise, they will absorb all the liquid. Secondly, I like that this recipe uses ingredients I always have in the house. And, thirdly, I love how warm and comforting this soup is.

The Equipment I Used

  • A Dutch Oven- I like to make this in my enameled cast iron Dutch oven. But, you can use any five quart pot.
  • A Scale- For perfect dumplings, be sure to weigh your flour and cornmeal.
  • A Sifter- To make sure that your ingredients are well combined, sift the dry ingredients.

The Ingredients Needed for Chicken with Light and Fluffy Dumplings

  • Chicken- I used chicken breasts, but you could also use chicken thighs.
  • Chicken Stock- Use homemade chicken stock, if possible. My recipe is below.
  • Flour- Be sure to use all purpose flour for your dumplings.
  • Cornmeal- Make sure you use a fine cornmeal. A larger grain cornmeal will not work for the dumplings.
  • Buttermilk- I used whole milk buttermilk.
  • Celery Leaves and Shallots- These add extra flavor to the dumplings.

How I Made my Chicken and Dumplings

  • First, I browned my chicken. This adds flavor to the soup.
  • Next, I browned the vegetables.
  • Then, I simmered the stock and shredded the chicken.
  • Next, I made the dumplings. It’s important to make the dumpling batter, right before you cook the dumplings. Also, be sure to not overmix the dough, or your dumplings will be tough.
  • Finally, I simmered the dumplings and then served the soup.

If you like chicken soup, you need to try this hearty and delicious, Chicken with Light and Fluffy Dumplings.

Chicken with Light and Fluffy Dumplings
Chicken with Light and Fluffy Dumplings
Chicken with Light and Fluffy Dumplings

Chicken with Light and Fluffy Dumplings

Homemade chicken stock with carrots, celery, and dumplings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 2 tbsp. extra virgin olive oil
  • 2 chicken breasts, with skin and bones
  • ¼ tsp. each kosher salt and black pepper
  • 1 cup onions, chopped
  • 2 cups carrots, peeled and cut in quarter inch slices
  • 2 cups celery with leaves, sliced in quarter inch slices
  • 5 cups chicken stock
  • 2 tbsp. fresh thyme leaves

For the Light and Fluffy Dumplings:

  • 1¼ cups all purpose flour (150g)
  • ¼ cup fine cornmeal (30g)
  • 1 tsp. baking powder
  • 1½ tsp. salt
  • ¼ tsp. black pepper
  • ½ cup whole milk buttermilk
  • 1 large egg
  • 1 tbsp. unsalted butter, melted
  • 2 tbsp. celery leaves, minced
  • 2 tbsp. shallots, minced

Instructions
 

  • Heat the oil in a Dutch oven on medium heat. Dry the chicken with paper towels and sprinkle it with salt and pepper. Brown one breast at a time, on both sides, for about six minutes per side. When each breast is done, remove it to a plate.
  • To the pot, add the onions, carrots, and celery. Cook them for about four minutes. Add the chicken stock and the chicken and bring it to a simmer. Cover and simmer until the chicken is no longer pink in the middle, about 25 minutes.
  • While the soup is simmering, prepare the dumplings Whisk together the buttermilk, egg, butter celery leaves, and shallots. Then, sift in the flour, cornmeal, baking powder, salt, and pepper. Stir together just until a dough forms. With wet hands, roll the dough into one inch balls and place them on a plate.
  • Remove the chicken from the pot. Discard the skin and bones, and shred the chicken. Add the chicken to the pot, and one at a time, drop in the dumplings. Cover and simmer the pot for 15 minutes. Add the thyme leaves and serve.
Keyword Chicken
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
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by Sharon
Sweet Potato Enchiladas with Green Chile Sauce
November 11, 2021

Sweet Potato Enchiladas with Green Chile Sauce

Sweet Potato Enchiladas with Green Chile Sauce are one of our favorite fall dinners. I love this dish for several reasons. First of all, I like that I can make this dish ahead of time and reheat it right it before serving. Then, I simply …

meatless
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by Sharon