Hugy Grannies Flash Fried Chicken with a KICK

hoodgie Grannies chicken

Today I am spicing up an old family recipe. This recipe comes from my Hugy Granny, which is my Grams, great grams recipe. I am not sure how they came about the spelling of her name, but it is pronounced like HOOD – G then put it together, Hugy. Now, that is not her real name, but it is what everyone called her. From what I gather, she was a tiny woman, and the family called her little Granny. My gram was a toddler at the time, and when she tried to say little Granny, it came out Hugy Granny, and the name stuck. Now decades later, the name still stands.

I wouldn’t be me if I wasn’t trying to fix something, and to me, this recipe needed some fixin’. The original recipe was just to dip the chicken in egg and flour then fry and bake. This was really good, but I wanted to kick it up a notch. I added some more spices to the flour and heated up with some cayenne pepper to give this chicken the kick it needed. This turned out to be one of the best chicken recipes I have ever tasted, and my family agreed. The crust was nice and crispy and the chicken was so juicy.  My family told me this recipe deserved a standing ovation, but I think everyone was too full to stand. Here is the recipe.. try it for yourself. =)

Ingredients:

4-6 pounds chicken thighs and legs

2 Cups Flour

1 tsp.  Salt

2 tsp. cayenne pepper ( If you do not like spicy, then you may want to omit the cayenne or cut it back to 1 tsp.)

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 Tbsp. parsley flakes

4-5 eggs

 

Directions:  Preheat oven to 350 degrees

In a medium sized mixing bowl, add flour, salt, cayenne pepper, black pepper, garlic powder, and parsley flakes; whisk well. In a separate bowl, crack 4-5 eggs; whisk well. Set both bowls aside. Coat the bottom of a large frying pan with cooking oil and set to medium-high heat. While waiting for the frying pan to heat,  begin to dip each piece of chicken in the egg and then into the flour, making sure to coat each piece well.  Place coated chicken into a hot skillet and cook on both sides until crust is brown. About 3-4 minutes, flipping only once, so the crust doesn’t slip off. Once the crust is brown, transfer chicken to a cookie sheet and bake at 350 degrees for 1 hour and 20 minutes or until chicken is fully cooked.

Crock-pot Ketchup & Grape Jelly Ham Sandwiches

 

Ketchup and Grape Jelly Sandwich

 

Equal parts of Ketchup and Grape jelly cooked together  on the stove top make this wonderful sweet sauce. Pair the sauce with some cocktail wieners and you have got yourself one dangerously delicious appetizer. If you have yet to try this sweet and savory combo, you had better put it on your to-do list, and quickly!

Now… Have you ever tried replacing the wieners with ham and loading all this yumminess on a toasted bagel that has been smothered with cream cheese and  topped with a few banana peppers? (pardon the run on, but it had to happen) I have. More than once. Ok, more than twice..  I’m leaving it at that.

Check. it. out.

Ingredients:

2 pounds of deli ham, thinly sliced ( I use cooked or chopped ham, whatever is cheaper)

1 – 1 1/4 C. Grape Jelly

1 – 1 1/4 C. Ketchup ( must use same amount as you used for grape jelly)

8-10 bagels

cream cheese for spreading ( this helps cut the sweetness of the ketchup/grape jelly  ham)

banana peppers to put in the sandwich   (optional)

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Directions:

Peel the ham apart piece by piece ( so the ham will not cook in a clump and so the sauce evenly coats each piece of ham) and place it in the crock pot. Add equal parts of grape jelly and ketchup. Because buying meat from the deli is usually slightly under or over the poundage wanted, start with 1 cup of each. If it does not look like enough add an additional 1/4 cup of each, this should be plenty. Turn the crock pot on low heat and cook for 2 hours, stirring occasionally. Toast up some bagels and spread them with cream cheese. Fill the bagels with some of the  ketchup/grape jelly ham and top with a few banana peppers.

* Please keep in mind that all crock-pots differ in temperatures. My crock-pot is the actual crock-pot brand.

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Buffalo Egg Salad

 

Buffalo Egg Salad

A while back my good friend Prudy, from Butter Basil and Breadcrumbs, posted a recipe for buffalo deviled eggs. After looking at her recipe, I am now a firm believer in LOVE at first sight. These deviled eggs look DIVINE; I can’t wait to try them!  If you have yet to visit her blog, it is a must. She has so many amazing recipes that are sure to make you drool. (she is currently having technical difficulties with her site, but I will be sure to link the recipe as soon as she has it up and running)

 

Now let’s talk about my recipe, shall we?

I knew I wanted to make Prudy’s Buffalo deviled eggs, but I was having a lazy day. I didn’t feel like halving the eggs and scooping out the middles. Then,  if I made it that far,  I would have to whip out the old pastry bag to fill them up so they looked pretty. So I decided to recreate her recipe by turning it into an egg salad. Quick, easy, and delicious.

Also, if you are trying to go low-carb, but the family is not quite on board, then this is the perfect meal to make. You can roll yours in a lettuce leaf while still serving theirs on a biscuit. That’s what I call a win, win!

I hope you enjoy my version of Prudy’s Buffalo Deviled eggs. P.S. I’ll be trying her recipe soon, and very soon!

Buffalo Egg Salad 

Ingredients: 

6-7 Hard boiled eggs (shell off and rinsed)

1/2 pound of bacon ( fried and crumbled)

1/4 Cup Mayo

2- 3 Tbsp. Buffalo Sauce (depending how hot you like it)

1/2 stalk of celery (diced)

Blue Cheese (optional, I used goat cheese because, I do not care for blue cheese)

Salt and Pepper to taste ( hold on the salt until you put the bacon in, as the bacon will add salt.)

Biscuits and/or Lettuce leaves to serve the egg salad on.

 

Directions: 

Finely dice hard boiled eggs and toss into a small bowl. Add mayo, buffalo sauce, celery, most of the bacon ( If you want you can add all of the bacon. I like to save some for the top of my sandwich.), salt & pepper. Mix well with a wooden spoon. Scoop on  biscuits or in a lettuce leaf and sprinkle with some blue cheese, or in my case goat cheese.

Buffalo Egg Salad 2

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive a commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

 

 

 

Loaded Cheese Fry Grilled Cheese

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Loaded cheese fry grilled cheese

If you are looking for a way to spice up a boring ole grilled cheese sandwich, this is the recipe for you. Trust me; this is not your momma’s grilled cheese. It’s loaded with bacon, minute steak, and of course french fries; but what really takes this sandwich to the next level is the chili srachara mayo that is smothered on the top and bottom of this sandwich.

** This would be a great recipe to use up left over french fries from take out!

Lets cut to the chase; shall we?

Ingredients for 2 sandwiches:

4 pieces of bread ( I used the pre-sliced Italian. Do not use thick slices of bread)

6 slices of cheese  ( 3 for each sandwich. I used velveeta single slices because it most resembles the cheese they put on loaded cheese fries)

3 minute steaks ( cut up and cooked)

4 pieces of bacon (cooked and crumbled)

French Fries  ( enough to load it up! Depends on the size of the fries how many you use 😉 )

Butter for grilling the sandwiches

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Hot Chili Sriracha Mayo 

4 Tbsp. mayo

2 tsp. hot chili Sriracha

Mix together

Directions:

First butter one side of each piece of bread and grill it. This makes your bread more sturdy so it can hold the sriracha mayo without making your bread soggy.

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Once you have toasted one side of all four slices of bread, spread them with the Sriracha Mayo. You want to spread all four slices with the Sriracha Mayo. my photo only shows 2 slices spread.

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After all four slices are spread with Sriracha Mayo on the toasted side then it is time to start layering. Split the crumbled bacon between the two sandwiches. I lay my bacon on top of the Sriracha Mayo and then place 2 pieces of cheese on top of the bacon and then load up those fries.   (I do it the way so that as it grilles the cheese acts as a glue to the bacon and the fries)

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Load it up with fries! I am drooling now! =p

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On the other half of the sandwich which has all ready been spread with the sriracha mayo, split the minute steak between the two sandwiches and lay it on top of the Sriracha Mayo.

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Lay one piece of cheese on top of the minute steak.

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Now for the tricky part; carefully put the sandwiches together. To do this I pick up the part with the minute steaks using two hands and quickly position it over top the part with the fries. Then butter your pan and grill the sandwich, pressing it down with a spatula. Once the bottom of the sandwiches are grilled to a golden perfection then carefully lift the sandwiches off of the frying pan. Add more butter to the frying pan and carefully flip the sandwiches to grill the other side.. I use my hands to flip it into the pan (But be CAREFUL not to burn yourself!)

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** If your cheese is not melting fast enough, put a cover over the  frying pan ( I used a cookie sheet)  to trap the heat. This will allow the cheese to melt more quickly.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

15 Delicious GRILL Recipes

15 grill

15 Delicious GRILL Recipes

Check out these 15 Delicious GRILL Recipes! As winter and spring come to an end we are saying goodbye to hot soups and heavy casseroles and hello to anything grilled and light. So make sure to kick off grill season right by cooking some of these recipes! =)

1.) Souvlaki Marinade Recipe

From: Ann’s Entitled Life 

Ann's Entitled life

2.) Roasted Red Pepper Pesto Grilled Pizza

From: RuralMom.com

pizza round up

3.) Grilled Mexican Corn (Elotes)

From- Savory Experiments 

Mexican-Corn-2

4.) Grilled Hot Wings Recipe

From- How to Have it All 

Chicken-Wings

5.) Grilled Chicken Breast with Pineapple Mango Salsa

From- Mama of 3 Munchkins 

chickenc

6.) Stuffed BBQ Bacon Cheeseburger Recipe

From- Become a Coupon Queen 

Stuffed-BBQ-Bacon-Cheeseburger-1024x664

7.) Grilled Veggies 

From- Captain Fussybuckets 

Capt fuss

8.) BBQ Chicken Recipe

From- The Simple Home 

bbq_chicken

9.) Grilled Cilantro Lime BBQ Party Wings

From- Mamma of 3 Munchkins 

VLUU L100, M100 / Samsung L100, M100

10.) Grilled Tropical Fruit with Almond-Ricotta Sauce

From- Two Healthy Kitchens 

THK-Grilled-Fruit2

 

11.) Jalapeno Popper Stuffed Burgers 

From- Gator Mommy Reviews 

Jalapeno-Popper-Stuffed-Burger

12.) Grilled Potato Packets with Garlic and Thyme

From- The Country Chic Cottage 

grilled potato packets-001

 

13.) 20 Kabob Recipes

From- Frugal Living NW 

kabob-recipes-grilling

14.) GRILLED FLATBREAD WITH CHORIZO AND PEPPERS

From-  Tammilee Tips 

Flatbread-with-Chorizo-and-Peppers-Recipe

 

15.) Grilled Beef Gyros

From- Frugal Living NW 

grilled-beef-gyros

Pasta Carbonara

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pasta carbonara

Pasta Carbonara is one of my all time favorite dishes. Every time I go to an OIP ( a chain of Italian restaurants in my area) you better believe I am ordering I nice big plate of Pasta Carbonara with a loaf of their amazing bread! This is one of those dishes that is kind of pricey for us at almost $15 a plate but it is so worth it! Plus they give so much food that I have lunch for the next day, so really its only $7.50 a plate… or at least thats how I try to justify my favorite dish to my husband. Since I am so in LOVE with this dish (I’m talking talking will you marry me on the first date kind of love… yeah it’s pretty serious!)  I have decided to recreate it at home and put my own spin on it. Now I can have Pasta Carbonara any time I want! Good for my taste buds… baaaad for my hips.

Digging in!

pasta 2

Here it is! My Pasta Carbonara Recipe! =p

Ingredients: 

1 pound of bacon

1 pond box of penne pasta ( Cooked according to aldente directions + 2 ladles full of pasta water)

1/2 Tsp. Garlic Powder

1/4 Tsp. Black Pepper

1/4 Tsp. Red Pepper Flakes

1/4 C. white cooking wine ( to de-glaze the pan)

2 Cups Heavy cream

1 1/2 Parmesan cheese

2 egg yolks

1 egg

chopped parsley for garnish

 

This is where is gets tricky! This is a fairly simple dish to make it is just a lot is going on at one time, if you have help in the kitchen you are going to want it! If you do not have help in the kitchen, like me, I will show you a few tricks to getting things prepared so you have a beautiful dish.

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Directions:

Start penne noddles and bacon at the same time. More than likely the noodles will be finished before the bacon is     ( this is good!). Using a deep skillet, cut bacon in to small pieces and fry on medium high heat till crispy. Drain bacon grease and set bacon on a plate that has been lined with paper towels, set aside for later. Once pasta is finished, pour 2 ladles full of the pasta water into a small bowl and set aside.  Drain the pasta and let it sit in the strainer until you are ready for it.  Return skillet that you cooked the bacon in to the burner set at medium high heat, pour 1/4 cup of white cookie wine in the skillet to deglaze the bottom of your pan, use a wooden spoon to scrap up all the little brown bits on the bottom of the pan… they add flavor. Add heavy cream, Parmesan cheese, garlic powder, pepper, and red pepper flakes to the skillet, whisk till you have a nice sauce ( it will be a little on the runny side.. that’s OK). Quickly, in another small bowl add 2 egg yolks and one egg, whisk vigorously. Next add the whisked eggs to the 2 ladles spoons of pasta water ( this will temper the eggs so you don’t end up with a sauce that has chunks of fried eggs in it). Wait until you see the first signs of the sauce in the skillet start to boil, as soon as you do quickly add the tempered eggs and whisk for 1-2 minutes or until the sauce starts to thicken a little, it is very important that you do not stop whisking in these 1-2 minutes. Once the sauce has thicken up some turn the heat down to low add the penne noodles and quickly toss them in the sauce.. it should not take long for the noodles to warm back up. Take off the heat an place all the pasta in a large bowl, you do not want it to continue cooking any longer. Plate it up right away and garnish with bacon pieces and fresh parsley.

Note- When re-heating pasta carbonara left overs the next day, I put what I want into a small skillet on medium high heat and add a little heavy cream. This will bring the sauce back to life. I also want to add that I NEVER through the bacon in with the pasta or it will become soft and chewy. It is best just to keep it on the side and add as needed per plate.

 

Ok so I promised I would give you a few tips on how to make this dish if you did not have help in the kitchen, here they are:

* Use a very small bowl and add all the spices and set aside so they are ready to go when needed

* In a medium sized bowl add heavy cream and Parmesan cheese and give a small whisk

* In another small bowl add the egg yolks and egg and whisk vigorously, set them aside so when you need them they are ready.

Hope this helped! =)
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pasta 1

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Cheese steak Skillet Sghetti

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skillet Sghetti

If you are tired of the same old boring spaghetti you are going to want to give my Skillet Sghetti a try. The sauce is made thick and creamy by adding heavy cream, then I top it with cheese that has been broiled to golden brown perfection. I use cheese steak in mine but you could always substitute for ground beef or sausage. P.S. If you are wondering about the name, that is what my son calls spaghetti =)

Ingredients

1 – 15oz  box spaghetti noodles

2 – 24oz  jars of your favorite spaghetti sauce

1 Cup heavy cream

5-7 cheese steaks… minute steaks, whatever you call them LOL

1 – 8oz bag Shredded Mozzarella cheese

 

Directions 

Break Spaghetti noodles in half and cook according to Aldente instructions MINUS 3 minutes. Drain and set aside. In a Medium to large cast iron skillet cook cheese steaks breaking them up using two forks as they cook,  drain excess grease (save 1-2 small spoonfuls to top with). Add both jars of spaghetti sauce and heavy cream in the skillet with the cheese steaks, stir. Add cooked spaghetti noodles to the sauce and mix so all the noodles are well coated in the sauce. Let simmer 5-10 minutes, stirring every few minutes so the sauce does not burn. Once noodles are finished cooking ( I give them a taste test to make sure they are cooked the way I like them) turn heat off and top with the entire bag of Mozzarella cheese and the 1-2 spoonfuls of cheese steak saved from earlier. Place the entire skillet under the broiler till the cheese turns golden brown.

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skillet 3

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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BBQ Bacon wrapped Chicken strips on a stick

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bc final

These things are AMAZING! They are the perfect appetizer for game day parties. They are easy to make and the house smells fantastic as they are cooking. Your guests mouths will be watering the second they come through your door.=)

* These would also be awesome on the grill =)

Ingredients:

1 – 16 oz pack of boneless skinless chicken tenders/strips  ( thawed)

1 – 1 1/2 – Cups of your favorite BBQ sauce

1 –  pound of bacon

1/2 cup of shredded cheddar cheese

Chives for garnish ( optional, but makes the dish if you ask me)

sour cream for dipping

1 pack of 8 inch skewers ( you will not use all of them)

* Broiler pan is used for this recipe to catch the grease from the bacon

 

Directions:

Pre heat oven to 350 degrees

Put 1 cup of BBQ sauce into a bowl. Next take skewers and run them up through the middle of each chicken strip. Prop the chicken skewers up in the bowl of BBQ sauce so that the chicken is down in the BBQ sauce. Once each chicken strip is on a skewer and in the bowl take a sauce brush and brush each chicken strip well with BBQ sauce. Next wrap one strip of bacon around each chicken strip and line them up on a broiler pan. brush with BBQ sauce again. Bake for 25 minutes, take pan out of the oven and flip the bacon wrapped chicken strips, brush with BBQ sauce. Bake an additional 15 minutes. Take pan out and top bacon wrapped chicken with shredded cheese and chives. Bake until cheese is melted, about 5 minutes. Take pan out, let bacon wrapped chicken cool for just a few minutes and dip them in sour cream.

 

 

 Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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Pre-Thanksgiving day party ~ Turkey recipe & Holland House White Cooking Wine GIVEAWAY!! (Giveaway EXPIRED)

turkey day

And finally I am going to share with you my turkey recipe! I am going to walk you through each step so you will know exactly how it’s done.

 

First let me show you my  two secret weapons… shhh

holland house 101

 

That’s right, I cook my turkey in white cooking wine… and not just any white cooking wine, Holland house cooking wine! I am in love with Holland house cooking wines and I usually keep the white cooking wine on hand. Cooking the turkey in Holland House white cooking wine will give light flavor that will follow throughout your entire holiday meal.

 

 

My second secret weapon is the herb butter I use, recipe as follows:

 

Herb Butter

Ingredients:

2 sticks of butter

2 cloves of garlic

1 Tbsp. Fresh Parsley (minced)

 

Directions

Melt butter till slightly melted, just enough you can smash it with a fork. Using a garlic press, press garlic into the butter. Next add parsley  and use a fork to mix everything well.

turkey 2

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Ok now that you have learned my secrets lets begin prepping this turkey step by step. These directions will be based on a 20-25 pound turkey because I have never cooked anything smaller or there would be some very hungry people!

 

Pre-Heat oven to 450 degrees 

1.) First step is to make sure the turkey is thawed. If it is frozen it usually takes about 5 days to thaw (depending on the size). Follow the directions on the turkey. Check your turkey the day before you cook it to make sure it is completely thawed. If your turkey is still slightly frozen then place the turkey in a clean sink  in it’s original packaging. Fill the sink with cold water till water comes up to the half way point of the turkey then lay a dish towel on top of the turkey. Change the water every 30 – 40 minutes, until turkey is completley thawed. Then place turkey back into the fridge. (I keep my turkey in the roasting pan I use to cook it and then into the fridge, that way if it leaks it leaks in the roasting pan and not all through your fridge)

2.) Once the day has come and your turkey is thawed, unwrap it and place the turkey in a clean sink. Rinse the turkey off using cold water. When you reach inside the turkey you will find the neck, a bag of “guts”, as I call it, and sometimes they put a pack of gravy in there. I always throw the gravy and the bag of guts in the garbage, But I save the neck and put it in the pan with the turkey.

 

3.) Once the turkey has been rinsed, place it on an old dish towel. Next take paper towels and keep patting the turkey dry. You want the turkey to be as dry as possible. I normally use 1 whole roll of paper towels just for patting it dry. You want to use about three paper towels at once because if you use just one it will stick  to the turkey, and you do not want that. Always make sure to keep things sanitary, if you touched the raw bird then touched your roll of paper towels they are no longer good to use on anything other than drying the raw bird. This is why I dedicate 1 whole roll of paper towels to my turkey, what ever I don’t use I throw away, but I normally use all of them.

turkey 1
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4.) Once the turkey has been patted dry. Season the bird on both sides with sea salt and pepper. I normally put my salt and pepper in little dishes that way I do not touch the salt and pepper containers after I have touched the raw bird.

turkey 3

 

 

5.) Using your hands rub the butter mixture all over the bird on both sides. I use all off the butter.
turkey 5

6.) Once you have added the butter to the turkey now it is time to put your stuffing in the bird.

Click here for my – STUFFING RECIPE 

** First I want to stress that it is very very important you add your stuffing right before you put the bird in the oven. Never put your stuffing in the turkey then let it in the fridge till it’s time to cook it, I know that seems like you are saving time but it is very unsanitary and could make you and your guests sick, so lets play it safe. **
To stuff the bird grab a handful of stuffing and form it into a ball, then press it into the turkey, do as many balls of stuffing as you can. You want to press it in but do not pack it in if that makes sense? Just lightly press it into the bird till you have some stuffing peaking out.
stuffing 2

stuffing 3

7.) Now that the bird is prepared, pour 1 1/2  cups of water in the bottom of your roasting pan. Carefully lift turkey and place it in the roasting pan breast up and throw the neck anywhere it fits, usually I put it on the opposite side of the pan as the stuffing. Place a piece of foil over the stuffing only, so it does not burn. Cook the turkey for 40 minutes at 425 degrees.

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8.) Once the 40 minutes are up turn oven temperature to 250 degrees, when the oven has reached 250 degrees take the bird out of the oven, remove foil and pour 1 1/2 cups of Holland House White Cooking Wine all around the bottom of the roasting pan.

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9.) Cook the turkey at 250 degrees for about 5 hours, you will need a turkey baster to remove the juice as it fills the roasting pan. I like to keep the roasting pan at least half way full with with the broth. Once it gets past half full remove util it is half full in a separate pan, let cool and store in the fridge to use for gravy later.

10.) when there are 3 hours left in the cooking time add the bacon. To do this I place the uncooked bacon on a paper plate that has been lined with paper towels, make sure the bacon is flat. Continue to alternate bacon and paper towels until the whole pound of bacon has been prepped on the plate to microwave. You will have a few layers of bacon and paper towels. This is one of the quickest and easiest ways to cook bacon! The microwave cooks it perfectly crisp, while the layers of paper towels soak up all the grease, so that the bacon isn’t lying in a puddle of grease. And the best part? Clean up is a breeze!

turkey 8
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11.) Next line your turkey with the bacon. start at the back and work your way up. You will have a few extra pieces, I just run them the opposite way… the photo should be pretty self explanatory, I hope! =P

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12.) Put the turkey back in the oven and continue cooking an addition 3 hours or until turkey has reached a temperature of 170 degrees F. or 77 degrees C. and the stuffing has reached a temperature of at least 165 degrees F.

13.) Take turkey out of the oven and let rest for about 15-20 minutes before carving. Make sure to tent it with a piece of foil to keep it warm while resting.

turkey 20

 

Now that you know how to make a delicious turkey lets get into the Giveaway! I am Giving away 1 bottle of Holland House White Cooking wine courtesy of Holland House to one lucky winner. I will be using Rafflecopterwhich to determine the winner. By entering this contest you agree to Terms & Conditions and Disclaimers & Disclosures 

How to get 5 extra points!!:  To get 5 extra points, Simply tell me one of your favorite holiday memories in the comments below and I will add them to your Rafflecopter points for more chances to win

a Rafflecopter giveaway
   

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” //

Cheesy Chicken Fingers

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chicken fingers

These cheesy chicken fingers are so good that I actually had 2 on the plate for the photo! Turned my back for one second and… yup, it was gone!

Cheesy Chicken Fingers

Ingredients:

1  to  1  1/2 pounds chicken tenders (boneless skinless)

1 1/2 Cups bread crumbs

1 Cup flour

1 cup finely shredded mild cheddar cheese

1 – 1 oz  ranch packet

5 eggs

oil for frying

 

 

** I made a mixture of mayo and sriracha for dipping. I do this by putting the amount of mayo I need (usually 1/2) into a bowl and slowly mix in some sriracha until desired taste is reached.

 

 

Directions:

Pour oil to fill line in your deep fryer, set at 350 degrees. Next in a medium size bowl add bread crumbs, flour, cheese, & ranch packet. In a separate bowl add 5 eggs and beat them well. Take one chicken finger at a time and dip into egg, then crumb mixture, then back into the egg, and back into the crumb mixture. Carefully add chicken tenders to fryer basket a few at a time, mine only does three at a time. It is important you do not over crowd the basket or it will bring the oil temperature down and they will not cook properly. Fry for 6 minutes. When the first batch comes out tear one in half to make sure it is cooked properly depending on the size of the chicken tenders they may need cooked a minute more or a minute less. When you take them out lay them on a plate that has been lined with a paper plate to drain any excess grease.

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