There are so many kid friendly Mexican dishes, (most likely attributed to the cheeses) my minions even enjoy the spiciness of the food!
This is a basic taco recipe I use on those time constrained weekday nights when I need to quickly throw something together.
The kids love it, the adults love it, it’s easy, and nutritious. Who doesn’t love tacos?!
You take the waffles top it with a perfectly fried piece of chicken , then pour over a sweet buttery bourbon pecan pie sauce!!!
We were dipping waffles and chicken left and right in this sauce, all the ingredients compliment each other so well.
The vanilla, the pecans, the butter and of course the bourbon come together and make the perfect topping for the classic chicken & waffles!
I love my chicken and waffles with maple gravy recipe but this one is certainly standing neck to neck and giving it a run for its money!
Because we love our Arteries at my home, fried chicken is not something I cook on a regular basis, but when we do I like to make it memorable for all participating parties.
I have some basic tips and trick I use to get that tasty crunchy golden on the outside with a juicy and tender inside.
Compiling my knowledge, experience and professional tips I put together this list of five important factors when frying the perfect piece of chicken.
Some of these you may already use, but when all tips are executed together, you will be delighted by the crunch, tenderness and moisture of this chicken.
To get that perfect fried chicken you must have the right cooking equipment.
If you already have a deep fryer that’s fine to use.
I use my dutch oven to deep fry most things including my chicken.
With the dutch oven your chicken will be submerged in the oil which allows for an even frying.
No flipping necessary. Using my 5 qt dutch oven I fill up the pot a little over half which is about 2.5 qt of frying oil .
A huge an important step in deep-frying is the temperature of your oil. Oil needs to be hot!
The temperature of your frying oil needs to be anywhere from 350°to 375°
When you oil is not hot you’ll have breaded chicken sitting in an oil and collecting all that unnecessary fat back into the crust resulting in a soggy and greasy hot mess, instead of a crunchy and crisp delightful crust!
You can use a thermometer to check the temperature of your oil, or you can get all primitive like me and use the flour sprinkle method or my favorite, the wooden stick method.
For the flour method you take a pinch o flour and sprinkle on top of the oil, if it starts to sizzle and cook as soon as it hits the oil than you’re ready to fry it up!
For the wooden spoon method you take the handle of the spoon, and push it to the bottom of the pot if bubble of cooking oil start to pop, you are ready, if not give it some more time and check back in a minute.
After I brine the chicken, I dry it off, this help the batter stick to its skin.
I season it a bit more before I put it in the flour mixture.
After shaking it in the batter you should let it sit for a few more minutes untouched.
This allows for the flour to get stuck to the chicken skin and it also produced little crusts and chunks and crunch.
With the brine the drying and the extra sitting, and seasoning it can seem a bit much and time-consuming, but it’s all worth the wait to have the best fried chicken EVER!
Occupy your time by washing dishes, or preparing sides to go with the chicken, use the time wisely, your tasters will thank you later.
We’ve all tasted a piece of chicken where the seasoning was not good, whether it was not enough or too much the seasoning of the chicken can make it or break it!
When I started frying chicken, I would always under season.. Chicken is a bland and mostly flavorless meat. It needs a good mixture of seasoning and spices to bring it back to life.
Season the batter but if you do happen to under season, add some salt to the chicken as soon as it finishes frying.
The brine is also a huge part of seasoning the brine will infuse the flavor inside and throughout the chicken… so let me tell you more about this.
Last but probably the most important steps.
If you were subjected to some high school chemistry then you know of a little process called osmosis, when water moves through the membrane or in this case the chicken.
I hate to bore you with all this science stuff but it’s kind of pertinent to the conversation just bear with me for a minute.
Then you have diffusion wear particles move through an area with a higher concentration of the particle to areas with lower concentration. The water and salt together end up work their way through the chicken, creating a flavorful moist and tender chicken.
Brining also prevent the chicken from drying out during frying.
You can add all sorts of goodness to your brine, I stick to cloves of garlic, onions, salt and granulated sugar, once in a while I may through in some soy sauce depending on the final flavors I want to reach.
Get creative and add all your flavors before you even start cooking, which will lend to a tastier final result.
Brining infuses flavor throughout the chicken, and that’s exactly what you want!
Which tip works best for you?
Do you have any more tips or tricks you would like to share?
Please let me know in the comment section I would love to hear from you
We normally have BIG meals on Sunday! I usually do all my brine’s marinades etc, before church so as soon as we get home I can get down in the kitchen! This Sunday however I’m making a spread of some handy foods and easy to make snacks, for the Superbowl.
One item that play a major part in this year Superbowl spread are Jerk Pulled Pork Sliders topped with freshly homemade Cole slaw, and using the Jerk Pulled Pork Recipe!
Click here or the Jerk Pulled Pork Recipe.
All you need…..
12 Slider Buns
Cole Slaw (Recipe at the bottom)
Jerk Sauce (optional)
On warm bun, layer, pulled pork, a little jerk sauce and Cole slaw.
Enjoy!
Earlier this week I scored a major deal at the grocery store, I paid 9 bucks for an original $16 piece of meat!!! Yippee!!!
I ended up getting a huge bag of honey coated pecans, enough to last me the rest of the week which is quite expensive, but I didn’t care because 7 of those dollars were saved on this pork shoulder ( I guess the cats out the bag that I’m extremely cheap. Oops)
I know my enthusiasm over a piece of meat may be a bit much, seems these days I’m getting more excited about a score at the grocer than the department store, honestly speaking, if you see me on a daily basis, you would think all I owned were an assortment of tired cargo pants, a pair of raggedy Tom shoes and a vest a really bad-looking and distressed vest! :/
Yeah so I just got all off topic, and I’m not sure how, but don’t judge me off my recent decline collapse in style, what’s more important are my culinary inhibitions which have been greatly appreciated around these part and I’m sure you will appreciate this one too!
Now I’m not into dethroning anyone but this recipe may give the current BBQ Pulled Pork King (my dad) a run for his money! This was juicy, tender and beautifully seasoned.
The one I’m giving to you today is the Jerk Pulled Pork BBQ Tacos, ump hmm and they were perfect.
The Jerk Pulled Pork Tacos paired with traditional red beans and rice makes a perfect meal with classic Jamaican flavors.
I personally like the strong taste of aged white cheddar on a taco with the sweet and tangy pulled pork. Plus a quality Pico de Gallo is awesome.
I use 1 tomato, one small onion, cilantro, lime juice, a drop of honey and sprinkle of cayenne pepper.
Plus avocado never hurt a thing, so of course I included them on my tacos.
There’s so much meat, you can put out a bunch of random ingredients and have a taco party.
One more thing, always pick quality tortillas (homemade are the BEST) they really can be the deciding factor in whether a taco is OK or GREAT!
Get red beans and rice recipe here!
In the beginning, I would buy those cans of chili from the grocery store, no one complained, but after I made homemade chili the first time all of a sudden the canned chili had a “nasty aftertaste”.
Chili has become an often requested dish in the Heggins home and this recipe is my husbands favorite one! It’s simple, meaty, thick, and with-out beans…kind of like me, which is no wonder he likes it!
Homemade chili is a lot easier than you would expect. It’s is a filling and comforting dish you can whip-up on those cold and cozy nights.
Here’s what you need……
1 CARROT FINELY CHOPPED
1 STALK CELERY FINELY CHOPPED
1 ONION FINELY CHOPPED
2 CLOVES OF GARLIC MINCED
1 LB 80% lean GROUND BEEF
1 LB HOT JIMMY DEAN SAUSAGE
6 OZ CAN TOMATO PASTE
28 OZ CAN OF PETITE DICED TOMATOES
2 CUPS APPLE CIDER BEER
1/2 TBS DRIED OREGANO
1 1/2 TBS CHILI POWDER
1 TBS CUMIN
1 CUP WATER
2 BEEF BOUILLON
SALT TO TASTE
Finely chop carrots, onion, celery, and garlic.
Heat oil in large stock pot, saute carrots, and celery for about 2-3 minutes then add the onion and garlic to saute.
Break up sausage and ground beef, add it to the pot of sautéed veggies and cook until no longer pink.
Add cumin chili powder and tomato paste.
Mix everything up and let tomato paste cook a bit.
Pour in can of diced tomatoes, oregano and beer.
Bring to boil.
In a measuring cup dissolve 2 beef bouillon in 1 cup of water.
Pour into pot of chili.
Stir.
Bring everything to a boil mixing in between.
Turn heat to medium and let simmer uncovered for 20 minutes, stirring in between.
Return top to pot and let cook for 10 more minutes.
Turn heat off let cool.
Serve with a handful of shredded cheddar cheese and a dollop of sour cream.
I’m so excited to share this healthy and delicious sauce with you! This tomato meat sauce is packed with flavor, veggies, fresh herbs and is much more nutritious than my usual sausage, ground beef and red wine sauce. I used more carrots and substituted, the sausage and ground beef for turkey which is a leaner option.
You would think the changes would affect the taste in a not-so pleasant way, but on the contrary with the addition of fresh herbs and veggies a whole other dimension was added to this common sauce and I loved it! SO did the Fam, they said nothing about the carrots poking up out the sauce here and there, they enjoyed every bite of veggie, meat, tomatoes and fresh herbs.
This sauce is pretty simple so here we go!
3 small organic carrots
1 celery stalk
1 half onion finely chopped
1 clove garlic pressed
1 lb ground turkey
1 teaspoon ground sage
Bunch of fresh parsley chopped
4-5 basil leaves chopped
6 oz can tomato paste
28 oz crushed tomatoes
1 teaspoon chicken base
1 cup water
Finely chop, onion, celery, and carrots.
Heat olive oil in pan.
Add celery and carrot cook for about 3 minutes tossing in between.
When carrots start to brown add onion and garlic.
Break up ground turkey and add to hot pan.
Add herbs and spices.
Mix everything together and cook until turkey is no longer pink.
Make a well in the middle of meat and add can of tomato paste let the paste cook a bit and mix everything together.
Add the can of crushed tomatoes.
Let simmer for about 5 minutes.
Now add chicken base and cup of water.
Put top on pan turn heat to low and let simmer for 10 more minutes.
Serve over top of spaghetti or baked potato for all my wheat –free peoples!
Simple and delicious!
This is a recipe I’ve been making for my family for years, it’s simple and kid approved, makes a great and filling brunch, with almost no fuss. No fancy ingredients needed here just classic and always satisfying meat and potatoes, so here’s all you need…..
1 lb Bratwurst Sausage
4-5 small russet potatoes
Palm Full of Italian Seasoning
1/2 onion chopped
1/2 green pepper chop
1 Tablespoon olive oil
1/2 Tablespoon garlic powder
Shredded Parmesan & Fresh Cilantro
Peel and chop the potatoes into half-inch squares.
Cut up Sausage.
Cook sausage in lightly greased skillet.
When sausage is no longer pink move the sausage onto roasting pan.
In hot skillet add olive oil and saute chopped onions and green pepper.
When they turn clear add chopped potatoes and toss everything together.
Mix in Italian seasoning and garlic powder, salt and pepper.
Go easy on the salt the sausage should be seasoned well.
Let potatoes brown, about 10 minutes tossing in between.
Now put potatoes, onions and peppers onto roasting pan with sausage.
Put pan into Pre-heated oven and bake for 45 minutes until potatoes are tender and easily pierced.
Serve hot, topped with fresh cilantro and shredded Parmesan.
This recipe is something I came up with during a great dinner compromise.
As a family we discuss what we’ll be having for dinner way in advance and this recipe cam from one side wanting Chili and another side…mainly me wanting something toddler friendly.
My twins and husband love Chili but it’s not very baby/toddler friendly, but spaghetti is, not to mention it’s super easy!
The baby usually makes a mess with spaghetti but he enjoys every bite and can feed it to himself.
So why not incorporate the two dishes?! The great thing about this dish is you probably already have the key ingredients in your kitchen.
This family friendly meal has enough flavor to satisfy an adult palate and make the kids do a happy dance at the same dang time.
So here’s all you need…..
1.5 lbs 80% Lean Ground Beef
1 onion chopped onion
6 oz can tomato paste
28 oz Crushed Tomatoes
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder
½ Tablespoon cumin
½ Tablespoon dried Oregano
1 Tablespoon dried Parsley
1 Beef bouillon
1 cup beer
1 box of spaghetti
6 oz Sliced Pepper jack Cheese
Pre heat Oven to 400 Drizzle a little olive oil in hot skillet and saute onion.
Break up ground beef and put into pan.
Make a little well in the middle of cooked meat and add the tomato paste.
You need to cook the paste a bit just to wake up all the flavor…It has been sitting in a can for some time.
Add chili powder, garlic powder and cumin, mix in good.
Now pour in the crushed tomatoes.
Bring to simmer.
Add Parsley, oregano, beef bouillon and beer.
I had on hand, an apple cider beer, and it added a great flavor to the dish!
Place top onto pan and bring to medium low let simmer for about 5 minutes.
In a large pot bring water to boil.
Break spaghetti noodle in half, and cook in boiling water for 7 minutes just shy of al-dente.
Straight from the boiling water put spaghetti into sauce.
Put everything in baking dish.
Place sliced pepper-jack cheese over top of spaghetti.
Bake in oven for 12 minutes or until top gets bubbly brown.
Take this chili spaghetti to the next level and crumble some sweet cornbread on top!
Happy eating!
]]>This isn’t something that I make often, mainly because it’s not the healthiest of dinners, and when I do me and daddy try not to indulge although it is pretty hard considering those delightful pieces of bacon all out and through the loaf!
As for the little ones they pretty much dive in head first with no sign of coming out until I blow the whistle, which is fine by me because I make it just for them and I’m sure your family will enjoy it too, so here we go.
All you need is…….
1.25 Lbs Ground Beef (at least 85% lean)
4 Slices of This Apple wood Smoked Bacon
1 stalk celery chopped finely
1 small red onion chopped finely
2 garlic cloves pressed
1 1/2 cup Italian Style Bread Crumbs
1 cup Sharp Cheddar Cheese plus a bit for sprinkling
1/3 cup ketchup
2 Tablespoons Stone Ground Mustard
2 Tablespoons Sweet Relish
1 Tablespoon Worcestershire
2 Eggs
Topping
1/3 cup Ketchup
1 teaspoon Stone Ground Mustard
a few dashes of Worcestershire
a few sliced red onion
Pre heat oven to 350° Chop up that bacon into tiny pieces and place in hot pan evenly.
Turn heat on a cook bacon rendering the fat.
When bacon brown add that garlic to the fat and let cook a bit, now add your chopped onion and celery to pan.
Saute everything together, make sure bacon is no longer pink and when celery and onion are soft turn off heat.
Let that sit and cool off for bit. In a bowl mix ground beef, bread crumbs shredded cheese, ketchup, mustard, relish, Worcestershire, eggs.
Now add the cooked bacon garlic, onion and celery with all its drippings.
Mix everything well, go on ahead and put your hands in it!
Now place the mix in a meatloaf pan. If you don’t have one form a loaf with your hands and place in baking dish.
For the topping mix the ketchup, mustard, and Worcestershire sauce good! Spread on top of meatloaf.
Add red onion on top. tightly cover loaf pan with aluminum foil.
Place in oven for cook in oven for 40 minutes and them take off aluminum foil turn up to 400° and cook for another 10 minutes.
When finished serve, topped with a sprinkle of cheese and crumbled bacon.
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