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.

Impossibly Easy Mini Cheeseburger Pies

These are so good! Cash loved them. It's ground beef with worchestershire, garlic powder and cheddar cheese put into muffin tins with Bisquick. Fast, easy and very tasty! You can top with any toppings you like on your hamburgers.  You could probobly make them in mini muffin pans for popable little cheeseburger pies. 

Impossible Easy Mini Cheeseburger Pies

Click here for the recipe.

Chicken Fried Chicken with Cream Gravy

I had some chicken breasts in the fridge and had no idea what to do with them.  I got on Pinterest and saw a pin, "50 things to do with chicken breasts".  I saw a picture of chicken fried chicken.  I thought, "I can do that!".  So, I did.  I also made cream gravy.  Now, gravy and I haven't been friends in the past.  I have tried several times but I just never make it right.  The last time I made it it came out brown.  My mom used to make it all the time.  She used a green plastic cup to measure the milk.  I didn't inherit the "gravy makin' " gene.  I was watching Trisha Yearwood's cooking show on Food Network and she said the secret formula is 4-4-2.  I will never forget this formula because it made the perfect gravy!!  Now, the recipe I am going to post is going to be very vague.  You see, I don't measure when I cook unless I'm following a recipe or baking.

Chicken Fried Chicken
chicken breasts (as many as you need)
canola oil (or any oil for frying)
garlic powder
kosher salt
black pepper
flour (for coating the chicken)
eggs, beaten (I used 1 for 2 large chicken breasts)

Place your chicken breasts in a Ziplock baggie.  Pound them to approx. 1/2 in thickness.  This will ensure that they cook evenly and quickly without burning the crust.  Season both sides with pepper, salt and garlic powder.  Put enough oil in a cast iron pan to come up about a 1/4 inch up the side.  You don't want to cover your chicken in oil.  Heat on med heat.  The oil is ready when you drip a little piece of flour in the pan and it sizzles.  While the oil is heating, coat the chicken in flour, then beaten egg, then flour again.  Drop in the hot oil and fry until golden brown. 

Cream Gravy (4-4-2)
4 Tbsp of the oil
4 Tbsp of flour
2 cups of milk
salt to taste
pepper to taste

Over med-low heat put oil in a pan and add the flour.  Stir with a whisk until the mixture bubbles.  You want to cook out the flour taste.  Slowly whisk in the milk until combined.  Add salt and pepper. Continue to cook until it thickens.  It should only take a few minutes.

Lemony Cream Butter Cake

 Creaminess mixed with light cake. A slightly crunchy crust and bursting with lemon flavor.
This one was a little controversal for me.  I thought it was a little bitter. I think I put too much lemon zest.  My husband on the other hand loved it and said he didn't taste the bitterness.  He smokes so he's not a reliable source.  Can you make it and tell me how it turns out for you? Also, don't make this if you want something sweet now because it takes about 30 minutes to prepare, 30 minutes to bake and several hours to cool and chill in the fridge. Here is the recipe.

Mexican Corn on the Cob & Crockpot Chicken Tacos

My Mexican style corn on the cob is good, good, good! Grilled corn smeared with a little sour cream, topped with parmesean cheese, dusted with chili powder, salt and pepper and a drizzle of lime juice to make it sing. No recipe to post. Just add the previous ingredients to your taste! 

Mexican Corn on the Cob

This recipe was also adapted from a recipe on Pinterest. The picture had one recipe but the link had a totally diffrent recipe so I tried my own and man were they delicious!! We will definately make them again.

Crock Pot Chicken Tacos

1 pkg chicken taco seasoning
1 pkg ranch dressing mix
1 cup chicken broth
3 small or 2 large chicken breasts

Combine at powder mixes with the chicken broth in the crock pot. Stir. Add chicken breasts and cook on low for about 4 hours.  Shred and enjoy! Trust me these are awesome!

Roasted Corn Chowder with Chicken, Lime & Cilantro

This stuff is gooood! The lime and cilantro really make it pop.  It is clean, fresh and light but hearty at the same time.

This is the recipe.  Just FYI I didn't add the agave syrup at the end and I used 1 tsp of chili powder and it was perfect!