Thursday, August 26, 2010

Chicken fried Chicken

Holy Cow this was SO good, it will definately be something I do again, and It was super easy!

Chicken Fried Chicken
2 eggs
1/2 cup milk
1 cup flour
1 T garlic powder
1 T paprika
1 tsp black pepper
1 tsp salt
1/4 tsp cayenne pepper
1 T corn starch
4 boneless skinless chicken breast, eith butterflied or pounded thin
oil for frying about 1/2 inch deep

2 T oil from frying the chicken
3 T flour use the left over from the chicken
1 cup milk
salt and pepper to taste

Combine eggs and milk and place chicken in it. Allow to sit for about a half hour. Heat oil in a pan. Combine flour and seasonings. Remove chicken from egg mixture and coat with the flour mixture. Fry in hot oil for about 4-5 minutes on each side. Discard oil except for about 2 T, keep as many drippings as possible. (extra flavor) :) add about 3 T of the flour coating and cook for a few minutes. Slowly add the milk whisking out any lumps. Cook till thick, if you want a thinner gravy add more milk. Season to taste. Serve with chicken over mashed potatoes.

Gravy would be great the next day over some sausage and biscuits!

Tuesday, August 24, 2010

cream cheese pudding pie

So I was suppose to make a dessert for a dinner with friends and totally I made it yesterday. I didn't want to go to the grocery store again, so I made this with stuff that I had on hand, it actually was really yummy! you could change it up easily as well.

Cream Cheese Pudding Pie
1/2 box graham crackers, made into crumbs
2 T butter, melted
Or you could use a premade graham cracker crust
1 pkg cream cheese softened
1 box instant vanilla pudding
1/4 c sugar
1 c milk
1/4 c carmel sauce
1/4 c chocolate sauce
chocolate curls

Make the crust by combining the crumbs and melted butter and forming into a crust. In a mixer combine cream cheese, sugar and pudding mix, mix till smooth. Add the milk, mix till smooth if too thick add a bit more milk. Spread the carmel on the bottom of the pie pan on top of the crust. Then spread the cream cheese mixture on top. Drizzle with the chocolate sauce and top with chocolate curls. (to make chocolate curls use a veggie peeler) Refridgerate for 1 hour prior to service.

Friday, August 6, 2010

Fresh Blueberries

one of Darwin's co-workers parents have a blueberry farm in Eugene. Every year I help him sell the Blueberries over here in Burns. Except this year...their crop got some type of fungus and they didn't have a good crop this year which was so unfortunate. However, they love us so much they still brought us a big bag full of the yummy balls as Denver calls them!! One of Darwin's favorite things is blueberry pancakes, I perfer blueberry muffins and have a pan of them in my oven right now! I like this simple recipe because there isn't any cinnamon or nutmeg, it is just blueberry goodness. I've also made this before with a cream cheese frosting that I have drizzled over teh tops while still warm as a glaze. Super yummy!

Blueberry muffins

2 cups flour
2 T baking powder
1/2 cup sugar
1 stick butter melted
1 egg beaten
3/4 cup milk
1 1/2 cups blueberries

combine dry ingredients in mixing bowl, combine the wet in a seperate bowl. combine the wet and the dry and mix just till combined, don't over mix clumps are ok! Add blueberries and fold in. Grease a muffin tin and scoop into 12 muffin tins. Bake a 350` for 10 minutes then remove from oven and sprinkle the tops with some sugar then return to oven and bake for an additional 10 minutes. Allow to cool and enjoy!

Tuesday, August 3, 2010


I love pesto! Love love love it! I like it in pasta, over chicken, on a wonderful paninni, oh and so many other wonderful ways. Many times I'm pressed on time...I wonder why? not like I have 4 children all 5 and under to care for as well as a house, husband and church responsiblities as well as being a full time student... but on those times I have the ingredients and time I love to make my own pesto. Forgive me though I'm using less common measuring ways and am really just guestamating!

1 large handful of fresh basil leaves
2 cloves garlic
1/3 cup grated parmesan cheese
1/2 cup olive oil
1/3 cup toasted nuts*
salt and pepper to taste
squeeze of lemon juice

In a blender or food processor combine all ingredients except olive oil. Mix in food processor till smooth, then slowly drissle in the oil to bring together a creamy texture.
*traditionally made with pine nuts but can really substitute any type of nuts, I've made with pine nuts, almonds, sunflower seeds, and walnuts.
** you can also make a pesto with different herbs and I've even done it with spinach which is super tasty!