Friggin' Chicken - Extra Crispy Fried Chicken

 This is the best crispy fried chicken ever. We say it's way better than KFC! It's important to follow the recipe's measurements and directions for the technique to get that crisp outside and tender inside with breading that stays on the chicken.

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Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4

Items Needed:

• Large pot
• Measuring utensils
• 2 medium bowls 
• Tongs (helpful for frying)
  

Ingredients:

• 2 cups buttermilk
  
• 1 egg
• 1 tablespoon hot sauce (we used Tabasco)
• 1 1/2 - 2 lbs thin sliced chicken, trimmed of fat (can buy thin sliced or do it yourself)
  
• 2 cups all-purpose flour
  
• canola oil (enough to fill half the pot)
  
• 1/4 cup cornstarch
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 2 teaspoons salt
  
• 2 teaspoons black pepper
• 2 teaspoons dried parsley
• 2 teaspoons ranch seasoning
  
• 1 teaspoon cayenne red pepper
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1 teaspoon buffalo or red hot seasoning
  

Directions:

1. In a large pot, fill it half way (do not fill it more than half way as it becomes a safety hazard) with canola oil and set it on medium to medium-high heat for about 10 minutes until hot. It is ready when you dip a wooden spoon in, and bubbles form around the spoon. If the bubbles are very fast, turn your heat down. If the bubbles are very slow, turn your heat up. You can also sprinkle some of the flour mixture and if it fizzles and fries, it's ready.
   
2. In one bowl, add the buttermilk, hot sauce, and egg. Whisk.
3. In the second bowl, add all the other ingredients (besides oil & chicken) and whisky thoroughly.
4. Take the chicken one by one and dip in the flour mixture and make sure to press the flour into it every where. Shake off excess. Then put it in the buttermilk mixture and coat it thoroughly on each side. Shake off excess. Put it back in the flour mixture ensuring it's evenly coated again and pressed in all over the chicken. Shake off excess.
   
5. Fry in the large pot for 3-5 minutes on each side until golden brown. Place on a paper towel to soak up extra oil or place it on a metal drying rack.
   

Note: For a Nashville Hot Chicken take, you can put 1/4 cup or more of hot sauce directly into the oil. The more, the hotter.

Chicken Noodle Soup!

 One of the best foods to eat during Fall and flu season is this easy chicken noodle soup recipe!

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Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4

Items Needed:

• Large pot
• Measuring utensils

Ingredients:

• 64oz chicken broth
  
• 3 large carrots, peeled & diced
• 3 celery ribs, diced
  
• lb chicken breasts, trimmed
  
• 2 bay leaves
• 1 teaspoon parsley
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 16oz egg noodles or any other choice of noodles (used elbow for this)
  
• 3 dashes of red cayenne pepper (optional)

Directions:

1. In a large pot, add the broth, carrots, celery, chicken, bay leaves, & all the seasonings. Bring to a bowl on medium high heat.
   
2. Let the chicken cook for 10 minutes or until tender. Remove bay leaves & discard. Remove the chicken and shred it. Add it back to the pot.
3. Add the noddles and continue cooking until they are tender. Cook time varies based on the noodles you use. Salt & pepper to taste. Serve.
   
4. Some people like more broth or watery soups, so you can add 1-2+ cups of water, if desired.
5. Optional: You can add a sliced whole white onion to the soup and omit onion powder if you enjoy onions in your chicken noodles!
   

Broccoli Cheddar Soup!

 One of the best soups is Broccoli Cheddar Soup! This is a quick recipe perfect for those Autumn days and it's a one pot meal.

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Prep Time: 30 minutes
Cook Time: 20-40 minutes
Serves: 6

Items Needed:

• Large pot
• Measuring utensils

Ingredients:

• 2 12oz bags frozen broccoli (fresh is fine)
  
• 2 large carrots, peeled & diced
• 2 medium yellow onions, diced
• Optional (one, two or all three): 
• 4 ribs celery, diced
• 5 russet potatoes, diced
• 4 green onions, whites only, diced
  
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups heavy cream
• 32oz vegetable broth
• 1/2 cup sour cream
  
• 1lb Velveeta cheese, diced
  
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic, minced
  
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
  
• 1/2 teaspoon dill
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
•  Optional Toppings:
• Green onions
• Cheddar cheese
• Oyster crackers
  

Directions:

1. If you are adding potatoes, boil them in a very large pot for about 20 minutes with some salt until the potatoes are tender and a fork slides through them easily. Drain potatoes and set aside. Use the same pot. If not using potatoes, skip this step.
2. In a large pot, add the butter, garlic, carrots & onions. Add the celery & white onions if you are using them. Let them cook for about 7 minutes on medium high heat until they get soft. Steam your broccoli as you normally would. Drain and set aside the broccoli. I drained them in the same colander as the potatoes and kept them together sitting aside.
   
3. Add the flour and cook on medium low heat mixing in the flour to make sure it's being cooked to form a thick roux. Once the roux is formed, add the heavy cream a little at a time mixing it in to keep the roux on the thick side.
4. Add the vegetable broth and turn it up to medium high heat. Stir in all the seasonings, the broccoli & potatoes, the sour cream, and velveeta cheese. Stir occasionally and let the velveeta cheese melt for about 10 minutes.
   
5. Add the cheddar cheese and stir it again until melted. Turn off heat.
   
6. OPTIONAL: If you added potatoes, I highly recommend this and this will help create a thicker soup. Use a potato masher in the soup the break up the potatoes and other vegetables. I would still advise this even if you didn't add potatoes as well.
   
7. Serve with your favorite toppings and add any additional salt and pepper to taste.
   

Bacon Beer Cheese Soup!

Looking for a thick and tasty soup good for anytime of the year? Bacon Beer Cheese Soup has your back. It's the best soup you'll ever eat.

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Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 6

Items Needed:

• Large pot
• Measuring utensils

Ingredients:

• 16oz bacon (12+ strips), cooked & diced (more bacon if you want toppings!)
• 32 fl oz chicken broth
• 16 fl oz half & half
• 1 large yellow onion, diced
• 1 large red pepper, diced (any bell pepper would do fine as well)
• 1 small jalapeno, diced
• 4 stalks celery, diced
• 4 large carrots, peeled & diced
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup all purpose flour
• 12 fl oz beer (lager or ale preferred)
• 16 oz Velveeta cheese loaf, cut into chunks
• 5oz Kraft cheese spread (old English sharp cheddar or pimento are good)
• 4oz pepper jack cheese, shredded
• 2oz cheddar cheese, shredded
• 1 tsp salt
• 1 tbsp pepper

Directions:

1. In a large pot, add your olive oil, garlic, and all of your vegetables. Cook until they are soft. About 6 minutes on medium high.
2. Lower your heat to medium low and add the butter. Once it melts, add your flour. Stir until it becomes thick, slightly brownish and all the flour lumps have been dissolved and cooked.
3. Add some of your half & half  until it is "absorbed" by your roux. Keep doing this until you used all your half & half.
4. Add your beer & chicken broth. Cook on medium high heat for 10 minutes to let some of the beer cook out.
5. On medium low heat, add in your Worcestershire sauce & Dijon mustard. Add your salt & pepper. Add in your velveeta cheese and let it melt. Stir it a lot to help the cheese melt.
6. After the Velveeta has melted, add in your your cheese spread (whatever kind you use). Let it slowly melt and stir like the Velveeta.
7. Once the cheese spread has melted, add in your pepper jack cheese and let it melt as well and stir.
8. Do this process once more for the cheddar cheese.
9. Stir in your bacon & voila! Turn off the heat. Add more salt & pepper to taste.

Note: You can add a LITTLE more flour if you like it really thick, like we do! You can also add more beer. We add a few 'sips' from a second can for flavor. I will say it's hard to add "too much" beer, but I wouldn't quite add two 12 fl oz cans, one is good! You can also add broccoli or green onions if you'd like to. They would go well in this! We made simple garlic bread to dip into the soup. You don't have to use Velveeta or Kraft brands. Off brands that are cheaper are great too! Another great option instead of the 2oz cheddar cheese is a smoked gouda or smoked cheddar cheese.

Also, this is the ale we used and did not regret it. It has a smokey taste that pairs well with the bacon, peppers, and pepper jack cheese.
https://saugatuckbrewing.com/beer/bonefire-brown/

Baked Philly Cheesesteak Egg Rolls!

If you love Philly cheesesteaks and you love egg rolls, you just might love this recipe!

 

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Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 3

Items Needed:

• Large pan
• Baking sheet

Ingredients:

• egg roll wrappers
• 1lb ground beef
• 1 medium yellow onion, diced
• 1 large green pepper, diced
• 10 slices of provolone cheese
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• small bowl of water
• cooking spray
• special sauce (we used Kraft, any sauce you want is fine!)

Directions:

1. Preheat oven to 425 degrees F. 
2. Cook the ground beef in a large pan over medium-high heat. Add in the Worcestershire sauce, pepper, and salt.
3. When the meat is nearly browned, add in the peppers & onions.
4. Once the meat has been fully cooked and the vegetables have been softened, DRAIN the pain of any liquid/grease. Otherwise, you will have soggy egg rolls. Put two slices of provolone cheese on top and finish cooking until the cheese is mixed in and completely melted. Turn off the heat and set aside.
5. The egg roll packages usually show how to fold them. First, put half a slice of provolone down, then you want put about 3 tablespoons (don't over stuff your egg rolls) in the middle, but slightly towards one corner. Fold in that corner first toward the middle. Then fold in the two side corners to the middle and roll the egg roll carefully to the last corner. Use the small bowl of water to put a few drops on the last corner to help keep it together and put the egg roll on the baking sheet with the seam side down. Repeat this step until you are out of filling or egg roll wrappers.
6. Spray the tops of your egg rolls with cooking spray. Don't use too much or it will get greasy.
7. Bake for about 25 minutes until they are golden colored.
8. Dip into the special sauce and enjoy!

Note: You can fry them instead if you want to! The process is the same except don't use cooking spray and you want to use a deep dryer or a pan with about an inch of canola oil on medium-high heat. You cook each side of the egg roll for maybe 3-4 minutes.

Skyrim Vegetable Soup! With Extras!

This is a twist on Potato & Leek Vegetable soup! Skyrim inspired!

Okay Dragonborn, get out your boar meat, butter, carrots, goat cheese, leeks, potatoes, dried elves ear, potatoes, salt, garlic, bread, & a jug of milk!

Just kidding! I promise this recipe is tasty & easy though!

 

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Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4+

Items Needed:

• Large pot
• Measuring Tools
• Potato masher or blender (optional, but recommended)

Ingredients:

• 4 tablespoons butter
• 3 carrots, peeled & diced
• 1 small yellow onion, diced
• 3 leeks, chopped (look below for ease of washing/cutting)
• 2lbs gold Yukon potatoes, chopped (peeled is optional)
• 1 cup heavy whipping cream
• 5 cloves of garlic, minced
• 4 cups chicken broth (low sodium is what we use)
• Seasonings: 
• 2 teaspoons dried dill
• 1/2 teaspoons black pepper
• 1/2 teaspoons salt
• 1 teaspooons mustard powder
• 2 teaspoons fennel seeds
• 3 sprigs of fresh thyme
• 3 bay leaves 
• Optional ingredients:  
• 8oz shredded cheddar cheese
• 8oz (12 strips) bacon (4 strips for topping)
• 3 ribs celery 
• Scallions for topping
• Bread: ciabatta, Italian, garlic, etc. for dipping
  

Directions:

1. In the large pot on medium-high heat, melt the butter and add the garlic, onions, leeks, celery, & seasonings until softened and fragment. About 5 minutes.
2. Add the carrots, potatoes, chicken broth, bay leaves, & thyme. Stir well. Let it look for 20 minutes on medium-high heat. 
3. If you are adding bacon, cook it using your preferred method such as a pan, oven, microwave, etc. Dice 8 strips of bacon once cooked & cooled. Dice the other 4 strips, but keep separate to use as a topping.
4. Turn the heat to medium-low and remove the bay leaves & thyme. Add 1 cup of heavy cream. If you want bacon and/or cheese (recommended), add in 8 strips of bacon. Slowly mix in handfuls of the cheddar cheese at a time to the soup. Add more pepper & salt to taste, if desired.
5. For a thicker soup, use a potato masher to mashed up the chunks. For a thinner soup, you can use a hand blender. You can also put the soup into a regular blender, leaving a hole at the top for heat to escape.
6. Ladle into bowls and garnish with bacon pieces, scallions, & cracker pepper. Serve with bread.

Note: If you aren't used to cooking with leeks, they can be tricky for some to get them clean as dirt has a tendency to hide between the folds. 
Cut off the green tops and the white tip root & discard. Cut the leek in half lengthwise and wash each half under water to get the dirt out. You can also use a colander. After each leek has been washed, they can be chopped.

Slow Cooker Cheesy Buffalo Chicken Ranch Dip

This is such a great meal to serve at parties, potlucks, or simply for dinner! If you don't have a slow cooker, you can do this in a pot, but I love the ease of the recipe and that it takes a shorter time to cook compared to others!

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Prep Time: 10 minutes
Cook Time: 2.5 hours
Serves: 4+

Items Needed:

• Slow cooker
• Measuring Tools

Ingredients:

• 1lb chicken breasts (thin sliced - cooks faster)
• 3 8oz packages of cream cheese, softened
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of shredded colby jack cheese
• 1/2 cup of buffalo sauce (we use Sweet Baby Ray's, but RedHot is good too)
• 3 green onions, diced, separate whites & greens
• 2 ribs celery, diced (smaller the better)
• 1 1oz or 2 tablespoons ranch seasoning packet
• 3/4 cup of ranch dressing OR bleu cheese dressing
• 8oz or 1 cup of sour cream
• Tortilla chips, crackers, or veggies for serving with!
  

Directions:

1. In the crock pot add your chicken and seasoning with HALF of the ranch seasoning packet (or 1 tablespoon). Add in just the onion whites. Cook on high for 2 hours.
2. After 2 hours of cooking, the chicken should be done. Remove the chicken and shred it with a knife and fork. Then add it back to the pot.
3. Add the following into the pot: cream cheese, shredded cheeses, buffalo sauce, the other half of the ranch seasoning, sour cream, and the ranch or bleu cheese dressing. Stir well! Cook for 30 minutes.
4. After 30 minutes, add in the celery & green onions. Stir again.
5. Turn off slow cooker or set to warm and serve!

Note: Pepper jack cheese is a great substitute if you like spicy or peppers! You can add more cheese & buffalo sauce to taste as well! Do NOT add salt to this recipe. Ranch seasoning has a lot of salt already in it and it tastes very salty with any added salt!