There are TONS of recipes out there but I made mine with browned and drained ground beef, homemade chicken stock, lots of garlic, onion, a can of mild diced green chilis, can of diced tomatoes, drained can of beans, frozen corn, and a batch of homemade taco seasoning. Then at the end I added in a couple big scoops of already-cooked brown rice!
Suddenly remembered the granola bars my mom used to make constantly when I was a teenager. Husband ate 1/3 of the pan in one day. I’ll be making these more frequently... But not TOO often
Hubby cooked again tonight. Salad with pears, candied nuts, alfalfa sprouts. Dutch split pea soup pulled out of the freezer that we made to use up the leftover Xmas gammon. Brown bread.
Shrimp & Grits along with the same type of salad as I had yesterday (romaine, tomatoes, olives). I've been craving this for the last week and it hit the spot. There are as many ways to make Shrimp & Grits as there are people in New Orleans. This is a simple version due to what I had on hand this evening. Traditionalists will say you can only use the hominy grits but I've never found that where I live so I just use the corn grits/polenta type.
Preparation: Cooked grits with cheddar cheese and butter. Shrimp cooked in butter with cayenne, smoked paprika, pepper, onions and garlic. Sprinkled w/parsley.
I got my first jab of the covid vaccine after work, so hubby cooked again tonight. I forgot to photograph starter of salad with pear and candied nuts. Main of dutch zuurkool stampot (=mash with sauerkraut) and some meatballs and rookworst (=smoked sausage). I will cook tomorrow because hubby says three nights in a row of cooking has exhausted his kitchen repertoire.
Nachos with spiced ground beef, black beans, colby-jack cheese, tomatoes, salsa and sour cream. These are heated in the oven on foil for ease of cleanup. More cheese would have been nice but I tried to stay reasonable.
After the last two nights of meals that included excess butter and cheese I decided to counter that with a light meal of poached flounder with a salsa of parsely, cilantro, olive oil, lemon juice, lemon zest, ginger and garlic with black rice.
Copycat KFC. Chicken was cooked in the air fryer using the Chicago Tribune recipe for the coating, though I used two parts cornmeal and 1 part potato starch instead of the wheat flour in the recipe. Copycat slaw was lightened by replacing half of the mayo with yoghurt. Copycat Kraft dinner made with penne and some cheddar cheese powder. A side salad with ranch.
Acpgee: I'm pretty sure KFC chicken was not made with cornmeal. I don't know how you can get their famous crust the way you are doing it.
Peach
My husband actually prefers my copycat KFC to the real thing. My version is crunchier and less greasy than real KFC. I marinate overnight in buttermilk and quite a bit of salt because the Chicago Tribune recipe is less salty than the real thing. I keep a jar of this spice mix in the pantry but made without the flour. I have tried it with flour but get a crunchier result mixing a tablespoon of the spice mix with a tablespoon of potato starch and two tablespoons of corn meal. Quantities for two or three pieces of chicken. The surprising thing about this recipe is how high the ratio of spice to flour is. https://www.thekitchn.com/i-tried-kfcs-secret-fried-chicken-recipe-and-heres-how-it-went-235751
Shake off excess buttermilk and dredge chicken by shaking with coating mix in a plastic bag.
I air fry for 25-30 minutes at 160C-200C until the internal temperature reaches 72C. Be careful with regulating temperature and turning pieces in the air fryer, as the spice mixture burns easily. I remember reading somewhere that the original KFC recipe (before they started using pressure fryers) had to be deep fried for quite a long time at a relatively low temperature.
One more thing about the copycat KFC coating. Grind the dried herbs such as thyme, oregano and basil in the food processor. Real KFC has little black flecks which I believe are the ground up dried herbs.
One more point about the Chicago Tribune copycat KFC recipe. https://www.chicagotribune.com/dining/recipes/ct-kfc-recipe-test-20160818-story.html
Next time I make a batch of the spice mix I will reduce the amount of paprika. I tested all of the ingredients separately in a muffin tray under the broiler and the paprika was the first ingredient to burn.
ACPGEE: Thank you for your comments. I enjoy looking at the photos of your meals each day. As a native of Georgia who grew up in the country, your meals are always interesting.
Replies
Thank you! Sorry for the slow reply!
There are TONS of recipes out there but I made mine with browned and drained ground beef, homemade chicken stock, lots of garlic, onion, a can of mild diced green chilis, can of diced tomatoes, drained can of beans, frozen corn, and a batch of homemade taco seasoning. Then at the end I added in a couple big scoops of already-cooked brown rice!
Suddenly remembered the granola bars my mom used to make constantly when I was a teenager. Husband ate 1/3 of the pan in one day. I’ll be making these more frequently... But not TOO often
Preparation: Cooked grits with cheddar cheese and butter. Shrimp cooked in butter with cayenne, smoked paprika, pepper, onions and garlic. Sprinkled w/parsley.
Dinner this evening:
🍽 cauliflower crepe finger sandwiches w/ tuna niçoise.
🥗 Salad w/ red oak, anchovies, kalamata olives, grape tomatoes, aged balsamic, evoo & shredded pecorino.
Peach
My husband actually prefers my copycat KFC to the real thing. My version is crunchier and less greasy than real KFC. I marinate overnight in buttermilk and quite a bit of salt because the Chicago Tribune recipe is less salty than the real thing. I keep a jar of this spice mix in the pantry but made without the flour. I have tried it with flour but get a crunchier result mixing a tablespoon of the spice mix with a tablespoon of potato starch and two tablespoons of corn meal. Quantities for two or three pieces of chicken. The surprising thing about this recipe is how high the ratio of spice to flour is.
https://www.thekitchn.com/i-tried-kfcs-secret-fried-chicken-recipe-and-heres-how-it-went-235751
Shake off excess buttermilk and dredge chicken by shaking with coating mix in a plastic bag.
I air fry for 25-30 minutes at 160C-200C until the internal temperature reaches 72C. Be careful with regulating temperature and turning pieces in the air fryer, as the spice mixture burns easily. I remember reading somewhere that the original KFC recipe (before they started using pressure fryers) had to be deep fried for quite a long time at a relatively low temperature.
https://www.chicagotribune.com/dining/recipes/ct-kfc-recipe-test-20160818-story.html
Next time I make a batch of the spice mix I will reduce the amount of paprika. I tested all of the ingredients separately in a muffin tray under the broiler and the paprika was the first ingredient to burn.
It ain’t pretty, but it’s chuckwagon mac, and it finished off my birthday weekend with a bang!
https://app.ckbk.com/recipe/keep99080c01s001ss005r009/salade-nicoise