Red Velvet Fried Chicken

Okay, I know this sounds weird, and I was honestly skeptical when I first saw the recipe until I tried it. I mean really who pairs cake with chicken unless the cake is for dessert? I've heard of restaurants dipping their chicken in red velvet cake batter before frying their chicken. But honestly, I'm not going to take the time to make the batter just to dip my chicken in. Go to the shop, buy a single piece of red velvet cake, that's enough to do an entire chicken. Swap out the cake crumbs for you breading and the rest is the same for frying chicken. Easy-Peasy! Although, in my case I have to buy 2 pieces of cake and do 2 chickens because of Bubba and the Crew.

  

INGREDIENTS:

• 2 whole chickens, cut into pieces and skinned except for the wings.
• 2/3 cup flour
• 2 large eggs, slightly beaten.
• salt and pepper to taste
• red velvet cake crumbs, about 2 large pieces, I used this recipe 
• Peanut or vegetable oil for frying

 DIRECTIONS:

1. In a large cast-iron Dutch oven or deep fryer heat oil to 350 degrees.
2. Place flour,salt and pepper in a shallow dish. Place eggs and cake crumbs in two more shallow dishes. Set up your breading station in this order flour, egg and cake crumbs.
3. Cover each piece of chicken in flour, then egg and then cake crumbs.
4. Fry you chicken in batches, about 5 minutes per side. Turn chicken with tongs. Internal temperature of chicken should read 160 to 165 on a meat thermometer.
5. Remove the chicken to a paper-towel lined plate or draining rack on a sheet pan.
6. Chicken can be kept warm in a low-temperature oven, on a rack on a sheet pan, until ready to eat.
7. Best served with cream cheese mashed potatoes and greens.

 

Potato Gratin with Gruyere

Cheese, who doesn't love it? Bubba says that I shouldn't be let loose in the gourmet cheese department of the supermarket because I'm a mouse. The cheese's all look so good to me and I usually come with more than we could ever eat. So, if I don't eat it all first, I have to find different ways to cook with all the cheese I buy. To me cheese is the ultimate munchie food. This classic French side dish { made with nutty Gruyere cheese } is well suited to accompany roasted meat or poultry. I serve it with Turkey Breast with Spinach-Herb Stuffing and Steamed Broccoli with Gremolata Crumbs. For a perfect Sunday Supper!

 

INGREDIENTS:

• 2 cups heavy cream
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 3 pounds Yukon Gold potatoes, peeled and thinly sliced
• 6 ounces Gruyere cheese, shredded { 1 1/4 cups }

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease a shallow 8-cup baking dish. Set aside,
2. In a 6-quart saucepan, combine heavy cream, cayenne, and salt; heat to boiling over medium-high heat.
3. Add potatoes and cook 2 minutes or until cream thickens slightly, stirring gently with heat safe spatula.
4. Transfer half of potato mixture to prepared baking dish; sprinkle evenly with half of Gruyere. Top with remaining potato mixture and Gruyere.
5. Bake 35 to 40 minutes or until potatoes are fork-tender and top is golden and bubbly.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 50 MINUTES
MAKES: 8 SIDE-DISH SERVINGS

   

Steamed Broccoli with Gremolata Crumbs

I've dressed steam broccoli with a mixture of bread crumbs and gremolata, an Italian garnish of lemon, parsley and garlic that is served as a topping on anything from stews to vegetables. I serve this broccoli with my  Turkey Breast with Spinach-Herb Stuffing. 

 

INGREDIENTS:

• 2 TABLESPOONS FRESH LEMON JUICE
• 1 TEASPOON LEMON ZEST
• 2 BAGS {12 OUNCES} BROCCOLI FLORETS
• 4 TABLESPOONS WATER
• 2 TEASPOONS OLIVE OIL
• 2 CLOVES GARLIC, GRATED
• 2 SLICES FIRM WHITE BREAD, TOASTED AND CRUMBLED
• 1/2 TEASPOON SALT
• 4 TABLESPOONS FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. IN A MICROWAVE-SAFE BOWL, PLACE BROCCOLI AND WATER. COVER WITH VENTED PLASTIC WRAP AND COOK ON HIGH 4 TO 5 MINUTES OR UNTIL TENDER-CRISP.
2. MEANWHILE IN A SMALL SKILLET, HEAT OIL IN MEDIUM-HIGH. ADD GARLIC AND COOK 30 SECONDS. STIR IN LEMON ZEST, BREAD CRUMBS, AND SALT AND TOSS TO COMBINE; REMOVE SKILLET FROM HEAT AND STIR IN PARSLEY.
3. DRAIN BROCCOLI IF NECESSARY; TRANSFER TO SERVING BOWL AND TOSS WITH LEMON JUICE. SPRINKLE CRUMB MIXTURE ON BROCCOLI TO SERVE.

ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
MAKES: 8 SIDE-DISH SERVINGS

 

Turkey Breast with Spinach-Herb Stuffing

Turkey is one of Bubba and the Crew's favorite poultry. I love turkey because it will feed a crowd, it's totally economical and because it's just as versatile as any other meat. I usually buy turkey breast {unless it's Thanksgiving or Christmas} because a whole turkey takes up so much room in the freezer. I pair this turkey with my Potato Gratin with Gruyere and Steamed Broccoli with Gremolata Crumbs for a fantastic Sunday Supper.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 1 package { 10 ounces } frozen chopped spinach, thawed and squeezed dry
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 2 1/4 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 loaf sliced firm sourdough bread {8 ounces }, lightly toasted and cut into 1/2-inch cubes
• 1 { 7 pound } bone-in turkey breast
• 1/2 cup white wine
• 4 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Prepare Stuffing:  In 12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Remove skillet from heat; stir in spinach, thyme, sage, 3/4 cup chicken stock, salt and white pepper. Place bread crumbs in a large bowl pour in spinach and toss to mix well.
3. Pat turkey breast dry with paper towels. With fingertips, gently separate skin from meat on breast, being careful not to break skin. Spread stuffing mixture on meat under skin. Place turkey breast skin side up, on rack in a small roasting pan {9 x 13-inches}. Cover turkey with loose foil tent.
4. Roast turkey for 1 hour 45 minutes. Remove foil and roast 30 to 40 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast {not touching bone} reaches 165 degrees and juices run clear when thickest part of breast is pierced with a knife. {internal temperature will rise 5 degrees upon standing}.
5. Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.
6. Meanwhile Prepare Gravy: Remove rack from roasting pan. Pour drippings through sieve into a 1-cup liquid measuring cup or small bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Skim and discard fat.
7. Place roasting pan on medium-high and cook 1 to 2 minutes to brown bits on bottom of pan, stirring. Carefully add wine and cook 1 minute. Stir cornstarch into remaining 1 1/2 cups stock and add with meat juices to roasting pan. Heat to boiling; boil 1 to 2 minutes or until gravy thickens, stirring to loosen bits from bottom of pan. 
8. Pour gravy into gravy boat; serve with sliced turkey. Makes about 2 cups of  gravy.

ACTIVE TIME: 30 MINUTES
TOTAL TIME: 3 HOURS 30 MINUTES
MAKES: 10 MAIN-DISH SERVINGS

   

Zucchini and Pepper Ciambotta

Ciambotta is a vegetable stew whose ingredients can vary according to what you have on hand. Bubba and the Crew love it with some prosciutto and crusty bread served alongside. This main-dish vegetable stew also makes a delicious accompaniment to roast chicken, fish, or meat.

INGREDIENTS:

• 4 TABLESPOONS OLIVE OIL
• 2 LARGE ONIONS, CHOPPED
• 4 SMALL FENNEL BULBS { ABOUT 1 POUND EACH }, TRIMMED OF STEMS AND TOUGH OUTER LEAVES, THINLY SLICE { SEE TIP } RESERVE FRONDS
• 2 LARGE RED BELL PEPPERS, CUT INTO 1-INCH PIECES
• 6 CLOVES GARLIC, FINELY CHOPPED
• 2 CANS { 28 OUNCES } FIRE ROASTED WHOLE TOMATOES IN JUICE
• 8 MEDIUM ZUCCHINI, CUT INTO 1/2-INCH PIECES
• 2 POUNDS FRESH GREEN BEANS, TRIMMED AND CUT INTO 1-INCH PIECES
• 1 TEASPOON SALT 
• 2/3 CUP LOOSELY PACKED FRESH BASIL LEAVES, THINLY SLICED
• 2/3 CUP LOOSELY PACKED FENNEL FRONDS, CHOPPED

DIRECTIONS:

1. IN A 10-QUART DUTCH OVEN OR STOCKPOT, HEAT OIL OVER MEDIUM HEAT UNTIL HOT. ADD ONION FENNEL; COOK 15 MINUTES OR UNTIL VEGETABLES ARE LIGHTLY BROWNED AND TENDER, STIRRING OCCASIONALLY. 
2. ADD RED PEPPER AND GARLIC AND COOK 5 MINUTES OR UNTIL PEPPER IS TENDER CRISP.
3. ADD TOMATOES WITH JUICE, ZUCCHINI, GREEN BEANS, AND SALT; HEAT TO BOILING OVER MEDIUM-HIGH HEAT, STIRRING AND BREAKING UP TOMATOES WITH A SPOON.
4. REDUCE HEAT TO MEDIUM-LOW; COVER AND SIMMER 30 MINUTES OR UNTIL VEGETABLES ARE VERY TENDER. STIR IN ALL BUT 4 TABLESPOONS BASIL AND 4 TABLESPOONS FENNEL FRONDS; TOP WITH REMAINING BASIL AND FENNEL FRONDS TO SERVE.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
MAKES: 16 MAIN-DISH SERVINGS 

 

Spaghetti Carbonara

Here's a restaurant favorite you can make at home with ease. Beaten eggs and plenty of Romano cheese form a creamy sauce in this bacon-studded pasta dish. I usually serve this as a side-dish to steaks. I add some crusty Italian bread or Garlic bread and a salad of baby greens with my creamy Italian Dressing or my creamy Caesar Dressing. It's a hearty meal that Bubba and the Crew truly love.

INGREDIENTS:

• 2 POUNDS SPAGHETTI
• 2 TABLESPOONS OLIVE OIL
• 6 THICK SLICES BACON OR 8 OUNCES PANCETTA, CUT INTO 1/4-INCH PIECES
• 2 SMALL ONIONS, CHOPPED
• 10 LARGE EGGS
• 1 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING
• 1/2 TEASPOON GROUND BLACK PEPPER, PLUS COARSELY GROUND BLACK PEPPER
• 1/2 CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD SPAGHETTI AND COOK AS PACKAGE DIRECTS.
2. MEANWHILE, IN A LARGE CAST-IRON SKILLET, HEAT OIL OVER MEDIUM HEAT 1 MINUTE.
3. ADD BACON AND COOK UNTIL BROWNED. WITH A SLOTTED SPOON, TRANSFER BACON TO PAPER-TOWEL LINED PLATE. POUR OFF ALL BUT 4 TABLESPOONS FAT FROM SKILLET; ADD ONION AND COOK 5 TO 6 MINUTES OR UNTIL TENDER. REMOVE SKILLET FROM HEAT.
4. RESERVE 1/2 CUP PASTA COOKING WATER. DRAIN PASTA; ADD TO SKILLET WITH RESERVED COOKING WATER AND BACON. COOK OVER MEDIUM HEAT, STIRRING, UNTIL WATER IS ABSORBED. IN A BOWL WHISK EGGS WITH ROMANO AND PEPPER.
5. REMOVE SKILLET FROM HEAT; STIR IN EGG MIXTURE { HEAT FROM PASTA WILL COOK EGGS }. ADD PARSLEY AND TOSS UNTIL PASTA IS WELL COATED.
6. SPOON INTO WARM PASTA BOWL; SERVE WITH ROMANO AND COARSELY GROUND PEPPER TO TASTE.

ACTIVE TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

   

Sausage and Pepper Baked Ziti

With my freeze-now, serve-later dishes, you can give your family a comfy meal even on the busiest weeknight. Cheesy, zesty, and studded with savory Italian sausage, my baked ziti feeds a crowd and then some--without much time spent in the kitchen. This yummy twist on baked ziti will please kids as well as adults.

INGREDIENTS:

• 1 POUND SWEET AND/OR HOT ITALIAN SAUSAGE LINKS, CASINGS REMOVED
• 4 CLOVES GARLIC, GRATED
• 2 LARGE RED, GREEN AND/OR YELLOW BELL PEPPERS, CUT INTO 1/4-INCH SLICES
• 1 JUMBO ONION { 1 POUND }, CUT IN HALF, THEN CUT CROSSWISE INTO 1/4-INCH SLICES
• 1 POUND SLICED WHITE MUSHROOMS
• 1 CAN { 28 OUNCES } WHOLE TOMATOES, IN PUREE
• 1 CAN { 15 OUNCES } TOMATO PUREE
• 1 TEASPOON SALT
• 1 PACKAGE { 16 OUNCES } ZITI
• 1 PACKAGE { 8 OUNCES } SHREDDED MOZZARELLA CHEESE
• 1/2 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE

 DIRECTIONS:

1. IN A DEEP NONSTICK 12-INCH SKILLET, COOK SAUSAGE OVER MEDIUM HEAT 10 MINUTES OR UNTIL BROWNED, STIRRING AND BREAKING IT UP WITH THE SIDE OF A SPOON. WITH A SLOTTED SPOON, TRANSFER SAUSAGE TO A MEDIUM BOWL.
2. IN DRIPPINGS IN SKILLET, COOK GARLIC, PEPPERS, ONION AND MUSHROOMS, COVERED, 10 MINUTES. UNCOVER AND COOK 8 MINUTES LONGER OR UNTIL VEGETABLES ARE TENDER AND MOST OF THE LIQUID HAS EVAPORATED. 
3. STIR IN TOMATOES AND PUREE, TOMATO PUREE, AND SALT; HEAT TO BOILING OVER MEDIUM-HIGH HEAT, STIRRING AND BREAKING UP TOMATOES WITH THE SIDE OF A SPOON.
4. REDUCE HEAT TO MEDIUM-LOW; COVER AND COOK 10 MINUTES, STIRRING OCCASIONALLY.
5. MEANWHILE, HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK 2 MINUTES LESS THAN PACKAGE DIRECTS.
6. PREHEAT OVEN TO 400 DEGREES. RESERVE 1/2 CUP OF THE PASTA COOKING WATER. DRAIN PASTA.
7. RETURN PASTA AND RESERVED COOKING WATER TO SAUCEPOT; STIR IN TOMATO SAUCE. ADD MOZZARELLA AND RESERVED SAUSAGE; TOSS TO COMBINE. 
8. DIVIDE MIXTURE BETWEEN 2 UNGREASED 2 1/2-QUART BAKING DISHES. SPRINKLE WITH PECORINO.
9. BAKE 20 TO 25 MINUTES OR UNTIL TOPS BROWN AND SAUCE IS BUBBLING. LET STAND 10 MINUTES BEFORE SERVING.

ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR 25 MINUTES
MAKES: 2 CASSEROLES, 4 MAIN-DISH SERVINGS EACH