My version of Popeye’s Chicken Sandwich

My version of

Popeye’s Chicken Sandwich

Ingredients:
For the chicken marinade

• 2 boneless skinless chicken breasts
• 1 cup buttermilk
• 1 teaspoon EACH paprika garlic powder, black pepper, salt

For Breading

• 1 cup flour
• ½ cup corn starch
• 1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
• 1 teaspoon EACH salt & pepper

Spicy mayo

• ½ cup mayo
• 1 teaspoon hot sauce
• 1 teaspoon paprika or Cajun or taco seasoning
• 1/2 tsp garlic powder

TO ASSEMBLE

• 4 medium-sized brioche buns
• Mayonnaise
• Sliced pickles
• 3-4 cups canola oil for frying
•  

Instructions

To Marinate Chicken

1.          Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below). 

2.          In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. 

To Cook Chicken

1.          Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.

2.          In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.

Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F. 

To Assemble

1.          Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot! 

Caprese Salad

Compound butter

Compound butter:
1 shallot 4 cloves garlic 1 cup parsley leaves (stems removed) 2 tsp fresh thyme 1 tsp kosher salt 8 oz. unsalted butter (softened) 4 tbsp extra virgin olive oil zest and juice of half a lemon place items in a food processor in the order listed and pulse until each ingredient is chopped before adding the next ingredient. THE BUTTER SHOULD BE SOFT BEFORE ADDING. once it is all mixed, then form it. place wax paper or plastic wrap on counter, and spoon the mixture out of the chopper, and onto the middle of your paper, or plastic wrap. Then begin to roll it into a shape of a sausage. refrigerate for 2 hours before using. store in refrigerator for up to 10 days, freeze for up to 6 months.

Carne Guisada

Carne Guisada

INGREDIENTS

1 1/2 to 2 lbs. beef stew meat

1 tomato

1/2 onion

2 cloves garlic

1 beef or chicken Knorr bouillon cube

1/2 tsp to 1 tsp ground cumin (to your taste)

1/2 tsp kosher salt

1/4 tsp black pepper

2 Tbsp. flour

2 to 2 1/2 cups water

Chop onion, tomato and mince garlic set aside

1 teaspoon of oil in pan

Brown meat and season with salt and pepper

Add garlic, tomato and onion

Add cumin and cook until onion Is translucent and tomato soft and beginning to break down

Add 2 T. flour and cook for about 1 minute

Add the water and mix well to avoid lumps

Add bullion

Bring to a rapid boil and cove with lid, simmer for 1 ½ hours

Remove lid and continue cooking until desired thickness about 10 to 15 minutes

CARROT CAKE

MIX:

4 EGGS

1 ½ CUP OIL

2 CUPS SUGAR

3 CUPS SHREDDED CARROTS

MIX:

2 CUPS FLOUR

2 TEASPOONS BAKING SODA

2 TEASPOONS CINNAMON

1 TEASPOON SALT

ADD TO WET MIXTURE

POUR CAKE BATTER INTO A GREASED AND FLOURED CAKE PAN.

FROSTING   **(MAKE WHEN CAKE IS COOL)

8 OUNCES CREAM CHEESE

¼ CUP MARGARINE

2 TEASPOONS VANILLA

1 BOX POWDERED SUGAR (4 ½ ounces)

HEAT TO 240 DEGREES (SOFTBALL STAGE)

BAKE AT 350 DEGREES FOR 55 MINUTES

Watergate Salad

Watergate Salad
aka Green Fluff

2 pkg. (4-serving size each) Jell-O Pistachio Flavor Instant Pudding & Pie Filling

2 cans. (20 oz each) crushed pineapple in juice, undrained

2 cups Jet-Puffed Miniature Marshmallows

1 cup chopped pecans

3 cups (8 oz tub) thawed Cool Whip whipped topping

Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended.

Gently stir in whipped topping.

Cover and refrigerate at least 1 hour (overnight is best) or until ready to serve.

Chicken and Dumplings

Chicken and Dumplings

(Dumpling batter)

2 ¼ Cup Bisquick

2/3 Cup milk

4 T. Butter

½ Cup diced onion

3 carrots

½ Cup celery

8 Cups chicken broth

1 teaspoon rosemary

1 teaspoon sage

4 Cups shredded/cubed chicken

1 Cup frozen sweet peas

1 Cup Milk (or ½ C milk ½ C half and half or ½ C cream)

1 teaspoon salt

Prep up dumpling batter and set aside.

Add butter to pot and the mirepoix cook gently until the onion is translucent. 

Add the broth, rosemary, sage cover and cook over medium until carrots are al dente.
Add Chicken.

Bring to a boil and whisk in milk/cream/or half and half.

Taste and season (add salt).

Drop in dumplings and sprinkle with 1 T. dried parsley

Cover and cook for 15 minutes.

Remove the lid and cook for 10 to 15 minutes more.

The dumplings will be fully cooked and fluffy inside.