Peach Cobbler

Had to have peach cobbler to top off our meatloaf dinner tonight.  Now this isn't your average cobbler with a biscuit like topping. This has a softer, creamier crust on the bottom.  I got this recipe from my Aunt Penny some time ago and it never fails.  Simple and oh so yummy!

Peach Cobbler

1 28oz can sliced peaches in heavy syrup

1cup flour

1 heaping cup of sugar

1 cup of milk

1 stick of butter

Preheat oven to 350 degrees.  Put butter in a casserole dish and place it in the oven while it heats.  Drain peaches, reserving 1/2 cup of juice. In a medium bowl mix together flour, sugar and milk until all the lumps are gone.  Once the butter is melted remove the dish from the oven and pour the wet mixture into the pan. DO NOT MIX.  Then, dump the peaches on top. DO NOT MIX. Pour on the reserved peach juice.  DO NOT MIX. Place the dish back into the oven and bake for 1 hour or until a fork inserted into the dough comes out clean.  You can top with cinnamon sugar or top with ice cream.

Almost Chick-Fil-A Sandwiches

 I tried this recipe tonight and it tasted 98% like Chick-Fil-A! I would definitely make it again!  I changed the recipe a lot and didn't use a deep fryer.  My deep fryer doesn't have a temperature gage so I didn't use it but I should have.  The batter fell off a few pieces of the chicken because I had to turn it using the pan fry method.  I think if I deep fryed it like it called for the batter would have stayed put.   The way I usually batter anything is flour-egg-flour but I felt this might be too thick of a crust.   I also read several of the reviews on the recipe (which I recommend during on every recipe) and a lot of people said soak the chicken in pickle juice.  I would say for about 4 hours.  You also use this recipe to do nuggets! Just diced your chicken into one inch cubes instead of pounding the chicken.

Almost Chick-Fil-A Sandwiches

Recipe heavily adapted from Foodnetwork.com

2 skinless, boneless chicken breasts (about 6 ounces each)

Dill pickle juice (enough to cover chicken)

Kosher salt and freshly ground pepper

1 teaspoon paprika (divided)

Peanut oil, for frying

1 large egg

1/2 cup milk

3/4 cup all-purpose flour

1/4 cup whole-wheat flour

1 tablespoon malted milk powder

1 tablespoon plus 1 teaspoon confectioners' sugar

1/4 teaspoon baking soda

1/4 teaspoon dry mustard

dill pickle slices

4 soft hamburger buns, split

1 tablespoon unsalted butter, softened

Directions

Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place in a shallow baking dish and cover with pickle juice. Marinate for approximately 4 hours.  Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon each pepper and paprika.

Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes (or until juices run clear when sliced), adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 (or more) pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.