In my previous post about my trip to the Rachael Ray show I shared my experience and excitement of the first of 2 days as a guest on The Rachael Ray show. I left off concluding the first part of the competition. The next and […]
I wanted to enjoy the Super Bowl festivities, but lighten it up at the same time. For the purposes of a pretty picture, I made mini biscuits with black pepper. The pulled “pork” is actually chicken breast. The best part of this recipe is that the entire thing is cooked in a slow cooker. I love a “set it and forget it” recipe every now and then. I found this recipe on My Recipes. I added cayenne pepper to the recipe, because it needed a little kick of heat.
I am so proud of my biscuit making skills. I can get great flaky layers and have made several variations with the basic recipe. This specific version I added about 3 teaspoons of ground black pepper. The most perfect biscuit recipe that I have found is this recipe in Garden and Gun Magazine. I think the secret is rubbing the soft butter on the layers of the biscuits, I find that chilled pieces of butter placed into the layers gives it even more flakiness.
The cool layer on the spicy sweet bbq pulled chicken is a healthier version of coleslaw. I found this recipe on Two Healthy Kitchens. This lightened version of coleslaw, has greek yogurt and apple cider vinegar giving it the typical tangy flavor that coleslaw provides.
When you put it all together, you get a fabulous bite of sweet spicy, hot and cold, on a flaky buttery biscuit.
I have the best go to recipe for chicken if I want the most moist, delicious chicken. This recipe will ensure the skin comes out crispy and flavorful. I think I have been cooking my chicken with this recipe for at least five years. I found this recipe (the best chicken recipe) looking for a solid, simple, and flavorful chicken recipe on foodgawker. Foodgawker is a site that houses great recipes and images of food from various food blogs. This particular recipe is from For The Love of Cooking. The recipe entails simply making a rub and the biggest trick is slow roasting it at a very low temperature. That’s it, that simple “slow and low” as they say. Stuff the chicken with 8 cloves of garlic and a whole onion. The spices in the rub are everything that you should have in your spice rack, paprika, garlic powder, onion powder, salt, pepper, and thyme. Be sure to visit For the Love of Cooking to get the full recipe.
I decided to take on the challenge of frying chicken. I call it a challenge because I have always worried about burnt on the outside and raw on the inside fried chicken. But when I didn’t win the Rachael Ray Tuition Competition this past May, and the winner cooked fried chicken that Chef Pepín truly enjoyed, I knew either I was doing some research and facing my fears, or I was asking Rachel Green the winner of the competition to teach me. I decided to see if I could do it on my own first. I watched several videos and talked to people more experienced with frying and came up with the following process.
I started with a good mixture of buttermilk and hot sauce.Once the chicken was removed from the buttermilk I seasoned the chicken with salt, onion powder, garlic powder and chipotle pepper. I seasoned the flour with the same seasonings as the chicken and coated the chicken pieces in the seasoned flour…TWICE, super crispy.
I dropped the pieces of chicken in the oil and let them cook until golden brown, about 10 minutes.
I have fried chicken a couple of times now, and my family enjoyed it. I even fried some for my guy and his friend said “this chicken doesn’t even need hot sauce, it is perfect”. I gotta say, this chicken is so good, but I have other plans to elevate the flavor even more, and add a bit more spice and sweet. Stay tuned.