Mrs. Scales Southern Chicken Fried Chicken

I know the ingredient list seems long..but this recipe is actually pretty quick and easy.  The beauty of that crazy long list is that you can omit what you don't have on hand.  No onion powder? no biggy..  No creole seasoning?  Just use any seasoning salt..  the bare bones original recipe is simply flour, salt and pepper...so really all this other stuff is just flavor boosting goodness i added to make it a yummy Mrs. Scales-style dish for Mr. Scales.  :)

For the Chicken:

• 4 boneless, skinless chicken breasts ( or as many you want until your egg and flour mix runs out)
• 1 teaspoon of Creole or Cajun seasoning
• 1 cup flour
• 1/4 cup Progresso Italian Bread Crumbs
• 1/4 cup Panko bread crumbs
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional if you want extra spice)
• 1 teaspoon of freshly cracked black pepper
• 2 large eggs
• One-half inch of cooking oil 
• Parsley for topping

For the Gravy:
I went the easy route and used packaged sausage gravy (the dry stuff), followed directions and added a couple pinches of salt.  This also makes the process faster considering i get home late from work.

Directions:
Mix all dry ingredients (except parsley) in a bowl.  Mix it up good and transfer to a plate.  

Beat the eggs in a separate bowl. 

Give the chicken a couple pounds with a meat tenderizer if the breasts are thick.  (I didn't, simply because i don't own a meat tenderizer)  

Heat oil in a skillet on medium.  Or you can use a deep fryer (I did).  

Coat each piece of chicken in the flour mixture, then dunk in egg, then coat in flour mixture AGAIN.  Once all pieces are coated, let sit for about 8-10 minutes.  I used this time to get my side dishes ready...this night it was rice and succotash.  Plus i had to wait for my deep fryer to finish heating up.  

Cook each piece in your skillet till golden brown - about 3 min per side.  OR cook in the deep fryer for 10 minutes at 350.

Don't forget to make your gravy per directions on package.  I did this while my chickens were in the deep fryer. 

Plate your chicken, cover with gravy and sprinkle with parsley. 

Yummy.  This was my first go at chicken friend chicken but i was very pleased with the flavor I created.   This flour mix & egg method can be used if your making chicken tenders also!

Enjoy!

~Mrs. Scales

chicken, comfort food, dinner, easy, southern,

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Mac Daddy Mac n' Cheese

I was looking for the perfect mac n' cheese recipe to take to an Easter shindig, and I came across Guy Fieri's Mac Daddy Mac n' Cheese recipe.  Boy am I glad I stumbled on this recipe.. so far everyone has liked it (that's 3 different families so far).  It's unique but not so unique that people think its weird and are afraid to try it.  

Guy Fieri's Mac Daddy Mac n' Cheese as seen on Foodnetwork.com

 Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender.  Pan fry your bacon and reserve the bacon fat.

 Remove shallots and garlic from foil and chop.  

Saute in saucepan with bacon fat until tender (about 1 min).

 Add flour and stir for 1 minute. 

Whisk in heavy cream and thyme. Reduce by a third.

 2 cups cheddar, 1 cup pepper jack

 Stir in cheeses until melted, creamy and thickened. 

 Season to taste with salt and pepper. Remove from heat and gently stir in pasta. 

 In a small bowl, mix together diced bacon, bread crumbs, butter and parsley.

 Pour mac n cheese into a casserole dish 

(I had halved the recipe in these pics, you'll want to use a 9x13)

 Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Ingredients

2 shallots, peeled

3 cloves garlic

1 teaspoon olive oil

3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat

2 tablespoons flour

4 cups heavy cream

1 teaspoon chopped fresh thyme

1 cup shredded pepper jack cheese

2 cups shredded cheddar cheese

Salt and freshly ground black pepper

1 pound penne pasta, cooked

1/2 cup Panko bread crumbs

2 tbsp. melted butter

2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350 degrees F. 
2. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. 
3. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. 
4. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. 
5. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. 
6. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. 
7. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. 
8. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Guy Fieri's Mac Daddy Mac n' Cheese: http://www.foodnetwork.com/recipes/guy-fieri/mac-daddy-mac-n-cheese-recipe.html?oc=linkback

Note from Mrs. Scales:  I've made this 3 times and have realized I prefer to chop the shallots before roasting with the garlic in the foil pouch.  Its kind of difficult and slippery to cut up after they are cooked.  :)

comfort food, dinner, side, sides,

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Dijon Chicken

So easy and quite tasty.

• Boneless Skinless chicken thighs- 1 package
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice/rice wine vinegar- 1 tablespoon  ( i substitued apple cider vinager+pinch of sugar)
• Fresh rosemary (or rubbed sage)
• Salt and pepper

Whisk up the Dijon mustard, maple syrup,  and vinager.


Salt & pepper the chicken thighs and arrange in a heavily foiled casserole dish (if you don't foil you'll be cleaning the dish for days).

Arrange the chicken in the dish - cover the chicken with the sauce.

Bake at 450 for 20 minutes then broil for another 20.

Easy Peasy and QUICK prep.

*note: feel free to double the sauce recipe.  I used the above amounts for just 3 thighs because i was just cooking for me and my husband.  If i was cooking the whole package of chicken - I'd double the recipe because I'm a saucy person.

 Make Sauce

Put in the oven - 450 degrees for 40 min total.  

 num num

adapted from http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/ which was adapted from Trader Joes cook book.

cheap, chicken, dinner, easy, healthy,

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Bourbon Chicken / Shoyu Chicken

Bourbon Chicken

aka Shoyu Chicken

1 cup soy sauce

1 cup brown sugar

1 cup water

4 cloves garlic, minced

1 onion, chopped

1 tablespoon grated fresh ginger root

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

(optional but good)

1 teaspoon ground cayenne pepper

(optional)

1 teaspoon ground paprika (optional)

5 pounds skinless chicken thighs

Easy and Yummy chicken.  Mix all ingredients together.  Coat chicken well.  Seal in either  a ziploc bag or a tupperware to marinate the chicken for an hour.

Cook with all marinade in a casserole dish at 450 degrees for 40 minutes.  At 20 minutes you can turn to broil if you want.  I did mine in a casserole dish (below) and used the juices to pour over rice. Feel free to double the sauce ingredients to have more to pour over rice.  Alternatively, you can grill the chicken for 15 minutes.

recipe adapted from allrecipes.com

chicken, dinner, easy, spicy, sweet,

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Banana Pineapple Smoothie

Just made a banana pineapple smoothie. 

1 small vanilla yogurt,
1 1/2 bananas, handful of frozen pineapple (or fruit of your choice)
about a 1/4 c of milk OR fruit juice
about ten ice cubes - all in blender till desired consistency


Also Try:

Skinny Caramel Frappacino (Starbucks Copycat)
Starbucks Chai Tea (+ Low Carb Option)
Fat Burning Metabolism Boosting Detox Tea

dinner, drinks, easy, sides, sweet,

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Homemade Blue Cheese Macaroni

Whipped this up spur of the moment yesterday.. twas  yummy.


Ingredients:

2 cups macaroni (or any other pasta)
2/3 cup heavy cream (or milk)
1 tbsp flour
1/2 cup parmesan cheese
1/2 cup blue cheese crumbles
1/2 cup blue cheese dressing
a 3 finger (and thumb) pinch of packaged shredded chese mix of your choice
1 tsp salt
1/2 tsp pepper

Top with:
Sprinkle of the packaged shredded cheese mix
Crumbled bacon (optional)
Green onion chopped (optional)


Directions:

Boil macaroni/pasta til done. Drain.

While pasta is cooking, mix all remaining ingredients (except for toppings) in a sauce pan and melt together.  If you want it thinner add a little more milk.  Heat and mix till all melted and smooth.  Pour pasta into the cheese sauce and mix well.

Top with shredded cheese and crumbled bacon.

Other yummy pasta dishes:
Olive Garden Chicken Scampi
Chicken Spaghetti
Shrimp Scampi Linguini

comfort food, dinner, sides,

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Mongolian Chicken

 

 

2 packs (or 2lbs) of boneless skinless chicken tenders (or you can cut up b/s breasts)
1/2 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 tbsp. ginger
1 tbsp. minced garlic
1/2 c. vegetable oil (for frying/sauteing the chicken)
2/3rd c. corn starch
1/4 small onion, finely chopped (optional)
copped green onions, for garnish
red pepper flakes, for garnish

Slice chicken tenders into slivers about 2-3 inches long. Place cornstarch in a large Ziplock. Add the sliced chicken breasts to the Ziploc and shake bag well to coat the chicken slices. Leave chicken slices in Ziploc for approximately 10 minutes.

 

Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-to-low heat. Add ginger, garlic, onions, soy sauce and water to the pan. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

 

While waiting, heat up oil in pan over medium heat. Add the chicken to the oil and sauté until brown and fully cooked. Remove chicken from oil onto a plate covered in a paper towel (to soak up some of the oil). Add the drained chicken to the sauce. Put meat and sauce back onto the burner at medium-to-low heat. Let chicken sauce simmer until warm. Serve over rice. Garnish with chopped green onions and red pepper flakes.

 

 

 

In a 1 gallon ziploc, coat chicken in 2/3 cup corn starch.  Let sit for 10 min.

 

Heat 2 tsp vegtable oil, ginger, soy sauce, garlic, onions & water to a sauce pan.

Boil for 2-3 minutes.

 

 

In a skillet heat oil and saute the chicken until golden brown.

 

Transfer the chicken to a plate and cover w/ paper towel to rid some of the excess oil. 

 

 

Put the chicken in the sauce and stir.

Go empty the skillet of all oil.

Transfer the chicken and sauce back to the skillet and simmer 'til ready to serve.

 

 

Serve over white rice.

 

 

 

Adapted from CraftyCreativeKathy.wordpress.com

asian, chicken, dinner,

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Hickory Smoked Wings (like Slick Pig's)

 

Oh.My.Word.  Hickory smoked wings.  There is this wing joint in Murfreesboro, TN called Slick Pig.  They are famous for their hickory smoked wings.  But of course their recipe is top secret.   Welp.. I just had to figure out how to make wings like these.  One little problem.. I know NOTHING about smoking.  First I searched for a smoker on Amazon and found this easy enough for a beginner smoker (Stovetop Smoker ) for $43.95 - so it didnt break my account.  This came with Hickory Wood Chips and Alder Wood Chips.. that was great because I would be needing the Hickory for this recipe.  I then set out to re-create that slick pig taste.  I did two test runs.  Both were good.  The second batch however, seemed closest.  The group of people who I tested them on (who have all had slick pig's) said the flavor was very close...but maybe better.  I'll bet Slick Pig doesn't use these ingredients (so I'm not claiming they do) ..maybe some of them.. but this is what I used to create the oh so popular flavor.  

To get your wings the shape you get them at a restaurant cut them in these spots.  Discarding the pointy end - forgive my lack of knowledge of the correct terms for chicken anatomy...  *Note: unless you have a meat cleaver or a very sharp knife, its easier to do this after they are cooked. *orrr you can just go the easier route and buy a bag of precut "chicken wing sections" :)

  

Marinate your wings in the fridge for 24 hours.

 

Get your smoker ready by adding Hickory wood chips to the bottom of your Stovetop Smoker .  Put your drip pan over that and your wire rack over that.  *Note - If you're using a different smoker.. do your wood chips according to instruction for your smoker.

 

Load up your smoker.

Place smoker on the grill or on your stove top at medium heat. Smoke for about an hour or your desired color of wing.. as long as they are done :)

Ingredients

Chicken Wings

1/2 cup Soy Sauce

3/4 cup Teriyaki Marinade

1/4 cup Worcestershire Sauce

3 heaping tblspoons of Hoisin Sauce

Helpful items:

Smoker

Hickory wood chips

  

 

Directions

Combine the last four ingredients in a Gallon size freezer bag; Stir so Hoisin sauce is blended in.  Add the wings to the bag making sure they are coated well.  Put in the fridge to marinate for 24 hours.

Get your smoker* ready by putting about 2 1/2 tablespoons of Hickory woodchips in the bottom layer of the smoker.  Put the drip pan over those woodchips. Put the wire rack in the drip pan... I wrap the wire rack in aluminum foil for easier clean up. 

Load your wings onto the wire rack.  Put the lid on.  Place your smoker on your stove top or your BBQ grill at medium heat.  Smoke for 45 min to 1 hour.  This gives them a YUMMY smoke flavor.

To get a little crispyness I throw them directly on the grill for 1-2 minutes**.  Scrum-didly-umptios.

*Alternatively: if you dont want to use a smoker you may be able to cook these in the oven for 45 min to an hour putting it on broil for the last 10 min.  If you do it this way I would add liquid smoke flavor to the marinade because you will be missing the delicious smoke flavor from the smoker.. I have not tried an oven version yet.  But when I do I will update this recipe.

**If you don't have a grill.. you can toss the smoked wings into a frying pan with just a tad bit of oil for a couple minutes to get that bit of crispyness.



 

 

I found this book on amazon - its a smoking book for this particular smoker!  I havent ordered it .. but I just might.

 

appetizer, chicken, dinner, snack, southern,

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Shrimp Scampi Linguini

 

Finally..the end of the work week ..I was ready for some comfort food!  I was also ready for seafood.  Seafood could easily be one of my favorite foods. love love love.  Being from Seattle fresh seafood was a constant.  Easliy attainable at any moment.  Oh I do so miss Pike Place Market.  Working downtown made it easy for me to pop over on my lunch, grab all the fresh seafood (seriously fresh.. like right out of the water .. Pike Place is right near the pier) that I could put in my work fridge and take home at the end of the day. 

 

 

I now live in Tennessee ... as you can imagine, this is nowhere near the ocean.  So Kroger seafood department it is.  It works.   I had some frozen shrimp on hand so I decided to cook up a Shrimp Scampi Linguini Pasta.  Glad I did.  It was flavorful and nice to curl up on the couch with while watching the newest Breaking Bad.  The boys loved it.  There were no leftovers. lol.  On to the recipe...

 

Shrimp Scampi Linguini



• 10 oz linguini pasta
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots (or half an onion), finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1/2 lemon
• 1/4 cup finely chopped parsley leaves
• 1/2 cup shredded parmesan cheese
• Seasoning salt (I use Johnny's)
• Sprinkling of blackened Cajun seasoning (optional but yummy)
• Sprinkling of Garlic powder

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet or WOK , melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with, pepper, seasoning salt, garlic powder, blackened seasoning; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside. 

Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, taste sauce, drain more of needed, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper, mix in a 1/4 cup shredded parmesan. Drizzle over a bit more olive oil and serve immediately. Garnish with more shredded parmesan and another sprinkling of seasoning salt.

 

 

Also try these great pasta dishes:

 

Chicken Scampi - Olive Garden's Copycat

 

Ramen Noodle Stir Fry 

 

 

dinner, italian, pasta, seafood,

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Cheesy Garlic Bread

Given the creamy italian salad dressing in this recipe, I was unsure if it would be good.  Much to my surprise, it worked! This recipe from The Goose Berry Patch turns out was a perfect compliment to the Olive Garden 'Copy Cat' Chicken Scampi dish I made last night. 

 

Ingredients

• ½ c. butter, softened
• 1 to 2 cloves garlic, crushed
• ½ to 1 c. creamy Italian salad dressing
• 1 loaf Italian bread, halved lengthwise
• 2 c. shredded Cheddar, mozzarella or Monterey Jack cheese (I used cheddar & parmesan)
• 2 t. dried parsley

Instructions

1. Blend butter, garlic and salad dressing together in a small bowl.
2. Place bread on a baking sheet, cut-side up. Spread butter mixture over both halves.
3. Top with shredded cheese and parsley.
4. Bake, uncovered, at 375 degrees for 10 to 20 minutes, until cheese is melted and bubbly.
5. Slice each half into 8 pieces; serve warm.

dinner, italian, sides,

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Copycat Olive Garden Chicken Scampi

 

Ingredients

• 1 pound chicken tenders
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil - divided use
• 1/2 green bell pepper sliced thin
• 1/2 red bell pepper sliced thin
• 1/2 orange bell pepper sliced thin
• 1/2 medium sized red onion sliced thin
• 1 clove garlic sliced thin
• 1 pound Anegel hair pasta cooked according to package directions
• 1 cup white wine
• 1 cup heavy cream
• 1/4 - 1/2 teaspoon Italian seasonings
• Seasoning salt or Garlic salt

Instructions

Place flour, panko, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a shallow dish. Dredge chicken first in flour/panko, then dip into milk, and then dredge again in the flour/panko. Place breaded chicken on a wrack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic.

Saute peppers, onions, and garlic in a large heavy bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light spinkling of salt. Saute until peppers begin to brown. Remove from skillet.

Place remaining 2 tablespoons of olive oil in hot skillet or WOK .   Place chicken in skillet. Cook for 5 to 7 minutes on each side until the chicken has browned on both sides. Add more olive oil as needed. Sprinkle with a pinch of seasoning salt or garlic salt.  Remove chicken from pan.

Deglaze the pan by adding white wine to the pan and add italian seasoning blend. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Simmer for a minute or two. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate.

Serve with Cheesy Garlic Bread.

  

  

 

 

Recipe adapted and changed from Copykat.com

chicken, comfort food, copy cat, dinner, italian, pasta,

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