Hey everybody, what’s up? I bet you thought that I had forgotten all about you. This blog of mine has certainly taken a back seat this year, as I seem to have a lot more on my plate. So now it is just turning into a once in a while thing, with no pressure to post every day…or week….or month. No pressure, got to admit, it’s pretty nice. I’ll pop back once in a while to update you all, and share something delicious, but for the time being the break has been nice. My kids did really like this recipe, so of all the pictures I have taken, and food I have made this is the recipe you get today. I found it over at Mom on Timeout. When making fried chicken I must say being able to cook it in the oven is a nice easy way to do it. No splattering oil burning your forearms, no turning, then turning, then turning yet again. Pop in the oven and go. That’s the kind of meal I like to be making.
- 3 – 4 lbs chicken pieces, with skin
- 1 (1 oz) envelope ranch salad dressing and seasoning mix
- 2 cups buttermilk
- 1 (8.5 oz) box corn muffin mix
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. paprika
- ¼ tsp. cayenne
- Olive Oil cooking Spray
- Combine ranch mix and buttermilk in large bowl. If you have one with a lid, use it! Toss in chicken and place in the fridge over night.
- Combine remaining ingredients. Dip chicken, one piece at a time, in cornbread mixture. It actually got pretty goopy at the end, so next time I may try a sprinkling approach. Place in large greased baking dish. Spray chicken with cooking spray.
- Bake for 40 minutes at 425 degrees.
- Eat and enjoy!
Okay Guys, truth time. I changed the title of this recipe. It was originally called New Orleans Bisque with Smoked Sausage over at Allrecipes where I found the recipe. While eating it I was in a quandary, because it basically seemed like corn chowder. Delicious, corn chowder, but still corn chowder. So I was not even sure I knew what a bisque was. I mean soup, yes, but more specifically, no. So I looked around the internet, (so helpful at times) and found that bisque is usually a soup similar to chowder, often has wine, but the big difference is, it is pureed. So this has no wine, certainly isn’t pureed, hence the name change. So I would think a nice homemade carrot soup with wine, would fall in the bisque category, but don’t take my word for it, I could be totally wrong. What I do know is this. This soup with all its chunky goodness, was a warm and hearty lunch, enough to keep us all warm and cozy, and filled up until supper. We will definitely be making this one again!
- 1 pkg. smoked sausage ( 16 ounces)- cut into chunks
- 1 medium onion, chopped
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 short can kernel corn
- 4 cups milk
- 2 cups chopped and peeled potatoes, cooked, and drained
- Shredded Cheddar Cheese for topping
- Melt butter in saucepan. Add onion and cook until tender. Add flour, salt and pepper cook one minute.
- Add milk. Bring to a gentle boil, and cook for 1 minute. Add corn, potato(cooked) and sausage.
- Simmer on medium-low heat for about 10 minutes, until thickened and warmed through.
- Top with cheese before serving.
- Eat and enjoy!
Guys! Today, I have some sad news. This will be the last post of the Secret Recipe Club. After many years, this group has decided to close up shop. We get this one last post to say good-bye. I must say, it has been fun. Definitely one of the blogging highlights for me. For this last post I was assigned Casa Costello, a blog all the way from Northwest United Kingdom! I chose one of my favourite foods, popcorn, with a sweet twist. When I have a favourite I usually tend to stay away from changing anything about it, but this was a nice sweet twist. Way easier than caramel corn, it is an easy way to sweeten up that popcorn. This would be a wonderful and easy addition to any holiday time eats!
- 1/3 cup Popcorn Kernels
2 tbsp Cooking Oil
1/4 cup melted butter
3 tsp granulated sugar
1 tsp ground cinnamon
Pecans – roughly chopped/broken into pieces
- Pop popcorn in your popcorn maker with oil. Toss with melted butter.
- Combine sugar and cinnamon, toss to coat.
- Add pecans (or any other nut of choice)
- Eat and enjoy!
Welcome to a new club! Secret Recipe Club is sadly, ending this month. I used to be a member of Crazy Cooking Challenge, which also ended, and I also loved. This new one Fantastical Food Fight, will run similarly along those lines. Each month a group of us will make one type of food. Really this is a great idea, because when you are looking for a specific type of recipe, you can go to one place and find a bunch, that us bloggers have personally tried. This first one is devilled eggs. I have a standard go-to devilled egg recipe, that is so good, I dare to try out anything new. However, one of the rules is that it must be a new recipe to your blog. So we tried this one from over at McCormick, and I must say, I was pleasantly surprised. Maybe, I just really love devilled eggs (okay, no maybe needed, it’s true), but these bad boys were so good!! I will definitely now have 2 go-to devilled egg recipes!
Recipe has been very slightly adapted
- Place eggs in saucepan, that they will lay with room on the bottom. Cover with water. Bring water to a boil. When water has started boiling, cover and reduce to a simmer. Cook for 10 minutes. Immediately drain boiling water and rinse with cold water, until cool enough to touch. Peel eggs and cut in half, vertically.
- Remove yolk. Combine yolk with Mayonnaise and spices. Stir vigorously with fork. You want that yolk all mashed up and creamy. Re-fill egg whites.
- Top with pickle. Refrigerate until ready to serve.
- Eat and enjoy!