Fried Chicken and Biscuit Sandwich

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Fried Chicken and Biscuit Sandwich
Fried chicken and biscuits with honey butter, what's not to like?
Servings
Ingredients
Servings
Ingredients
Instructions
  1. For the biscuits: Adjust oven rack to middle position and preheat oven to 425F. Line rimmed baking sheet with parchment paper. Whisk together 3 cups flour, baking powder, sugar, 1 1/2 tsp salt, and baking soda in a large mixing bowl. Add 1 stick chilled butter to bowl, and using 2 dinner knives cut into dry ingredients until mixture resembles coarse meal.
  2. Add 11/2 cups buttermilk and stir with wooden spoon until combined. If mixture looks dry , add more buttermilk, 1 Tbsp at a time until mixture comes together.
  3. Lightly flour a work surface and stamp out 6 biscuits. Arrange them 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12-15 minutes. Transfer to a cooling rack.
  4. For the fried chicken: Heat oil in a Dutch oven or large skillet with tall sides to 350F. With a sharp deboning knife, debone the chicken thighs.
  5. Combine 1 cup buttermilk, 1 1/2 tsp salt, 2 tsp lemon zest, and 2 tsp lemon juice in a medium bowl. Whisk together 1 1/2 cup flour, garlic powder, onion powder, pepper, paprika, and cayenne in a large plate.
  6. One piece at a time dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer to another plate. Cook chicken in 2 batches, turning occasionally, until crisp and deep golden and an instant thermometer inserted into the thickest part registers at least 165F. Transfer fried chicken to a paper towel lined plate.
  7. For the honey butter and assembly: Stir 6 Tbsp softened butter, honey, and 1/4 tsp salt in a small bowl with a fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on halves, then top with pickle sliced if using and biscuit top. Serve immediately. Enjoy!

Carrot Salad

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Carrot Salad
This would be a great side dish for Easter. Beautiful color and great flavor for an easy salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium bowl combine mustard, lemon juice, honey, vegetable oil, olive oil, and salt and pepper to taste. Add the carrots, parsley, and scallions and toss well. Taste and adjust seasonings. Cover and refrigerate until ready to serve. Enjoy!

Roasted Brussel Sprouts and Mushrooms With A Honey Sesame Glaze

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Roasted Brussels Sprouts and Mushrooms with a Honey Sesame Glaze
This is a wonderful vegetarian dish that I served with rice.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Recipe Notes

Preheat oven to 4000

Mix the brussel sprouts, olive oil with salt and pepper.   Place on a pan and cook in oven for about 25 minutes.  Take out when done.

Meanwhile  slice the mushrooms.   Begin to cook on med heat in a pan on stove.   When they begin to get semi limp add the roasted brussel sprouts and continue to cook.

Combine the soy sauce, honey, rice vinegar and sesame oil with the chili garlic sauce.  Mix well.  When the mushrooms and brussel sprouts cooked through add sauce.  Cook for an additional 5 minutes until well coated.  Serve on rice.

 

*On the brussel sprouts I prefer to not cut off the bottom stem and halve but your choice.

Mexican Slaw with Mango, Avocado and Cumin Dressing

Adapted from Cookin Canuck

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Mexican Slaw with Mango, Avocado and Cumin Dressing
A refreshing slaw that is a perfect side dish.
Course Side Dish
Cuisine Mexican
Prep Time 15 minutess
Servings
people
Ingredients
Slaw
Dressing
Course Side Dish
Cuisine Mexican
Prep Time 15 minutess
Servings
people
Ingredients
Slaw
Dressing
Instructions
  1. In a bowl place the cabbage, mango and avocado. Mix the ingredients for the dressing. Pour onto slaw mixture and toss. I used my hands. Ready to serve.