First of all…Happy National Fried Chicken Day, y’all!
I’ve been making fried chicken for years and am often asked to make it for the family. Mr Homemaker (haha!) thinks my fried chicken is “out of this world delicious.” So…I just wanted to share my personal recipe with you ❤️
Coleen’s Fried Chicken
Ingredients
2.5 lbs boneless and skinless chicken thighs (if you prefer chicken breasts or even a mixture…that will work too!)
2 cups flour
4-6 eggs
Splash of milk
Salt and pepper for seasoning (or add in your other favorites too!)
Teaspoon of hot sauce
Directions
In a medium bowl, add the flour and seasonings. Whisk together.
In a separate bowl, add the eggs, hot sauce and milk.
Heat a large skillet on low heat. Add a cup of olive oil.
Take one piece of chicken and dip in the egg mixture than into the flour mixture. Repeat. I call this the “double dip” (kinda of reminds me of a Seinfeld episode haha).
Turn up the skillet to medium heat.
Place each piece of the double dipped chicken into the heated skillet. Cook on each side for about 7 minutes until browned.
Keep flipping the chicken every 3 minutes or so. The chicken will need to cook for at least 25 minutes until completely done.
Remove the chicken from the oil and place on a paper towel lined plate to drain the excess grease.
I was recently introduced to Ooey Gooey Butter Cake when my son told me about the delicious cake he came across when visiting a local convenience store. He actually loves this cake so much that he stops at the store every day now to purchase two slices (one for breakfast and one for the evening!)
He was visiting a few days ago and asked if I could replicate the cake. Of course…I’m always up for a new challenge and on the hunt for new recipes – especially ones that makes my loved ones happy 🥰
The cake is probably now in my top #3 of favorite desserts – no kidding! I love the butteriness of the cake…the browned caramelized top and it’s so incredibly moist. Literally falls apart before it gets to your mouth.
Ooey Gooey Butter Cake
Ingredients
Cake
1 package yellow cake mix
2 eggs
1 teaspoon vanilla extract
1/2 cup melted butter
Filling
1 package (8 ounces) cream cheese at room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup melted butter
4 cups confectioners sugar
Directions
Preheatyouroven to 350 degrees.
In a medium mixing bowl, combine the cake mix, 2 eggs, 1 tsp vanilla extract and the melted butter.
Use a fork to mash all together until all of the ingredients are fully mixed incorporated.
You can either use a 9” x 3” round cake pan or a 9” x 13” pan and spray with baking spray or line a piece of parchment in the bottom of the pan (I used a 9” x 13” cake pan and came out perfect!)
Press the cake mixture into the bottom of the prepared pan and get it as flat as possible. I used the back of a soon to flatten and also rolled a glass over the entire cake to flatten even more.
To prepare the filling, place the softened cream cheese, eggs, vanilla and melted butter in medium mixing bowl and use a hand held (or stand alone) mixer to beat on medium speed until the mixture is creamy.
Add in the confectioners sugar one cup at a time and mix on low speed until all of the sugar has been added.
Pour the cream cheese mixture over the entire cake mixture.
Bake for 35-45 minutes. The edges and top will be brown and the center will be a little bit jiggly. You do not want to over cook – so keep watch after 40 minutes of baking.
Remove from the oven and cool before serving.
Optional: sift confectioners sugar over the top of the cake.
I thought I would switch it up a little this time and make Pistachio Cookies with Brown Butter Frosting.
The cookies reminded me of Mexican Wedding Cake Cookies (also are referred to as Russian Tea Cakes or Snowball Cookies) that we make for Christmas cookies each year. It’s the same process and texture – almost. Instead we are using pistachios and rolling in the frosting (instead of rolling into powdered sugar).
Anyhow…these cookies are delightfully delicious! Especially topped off with brown butter frosting and also more crushed pistachios (can’t get enough of those!)😋
Pistachio Drop Cookies w/Brown Butter Frosting
Ingredients for Cookie Dough
1 cup salted or unsalted pistachios, crushed
1 cup unsalted butter, softened
3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 and 1/4 cups all-purpose flour
optional: I add 1-2 drops of green food coloring to add more green to the dough – just to make it the color of pistachios.
Ingredients for Brown Butter Frosting
1/4 cup unsalted butter
1 cup confectioners’ sugar
•m2 Tablespoons milk
1/4 teaspoon vanilla extract
Directions for the Cookies
In a medium mixing bowl, use a handheld or stand mixer to beat the butter for at least one minute on medium speed until the butter is completely smooth and creamy.
Add in the the confectioners sugar, vanilla extract and almond extract.
Beat on medium-high speed until everything is thoroughly combined.
Add in the flour, 3/4 cup of the chopped pistachios and food coloring (optional) and beat on medium-high speed until combined.
Cover the cookie dough and chill in the refrigerator for at least 30 minutes if you will be making the same day and up to 3 days if you are making the dough ahead of time.
Preheat oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats.
Set aside.
Roll the cookie dough into balls, about 1 Tablespoon of dough for each cookie.
Place the dough balls about 2 inches apart onto the prepared baking sheets.
Bake the cookies for about 14-15 minutes until the cookies are lightly browned on the bottom edges and barely browned on the top.
Allow the cookies to cool and set for at least five minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely before dipping into the brown butter frosting.
Directions for Brown Butter Frosting
Slice the butter into pieces and place in a skillet. Melt the butter over medium heat and stir occasionally.
Once the butter is completely melted, the butter will begin to foam. Keep stirring the butter occasionally.
After 5-6 minutes the butter will begin to brown and you’ll notice the lightly browned specks begin to form in the melted butter. Once browned, remove from heat immediately and allow to cool for at least 5 minutes. (Note: The butter will eventually harden and solidify so don’t let it sit too long!)
In a medium bowl, add the frosting ingredients and then the melted brown butter. Mix until the frosting until it’s the perfect consistency for you (you can add more sugar or milk if needed).
Dip the cookies into the frosting or drizzle some frosting over the top. Add more crushed pistachios too!
My husband loves Chinese food. I do too but lately I don’t wanna leave my air conditioned house 🤣 So I figured…you know what? Why not make our own.
I truly love Orange Chicken. I think I could just drink the sauce and be satisfied – but of course it even better over chicken.
This is the best homemade orange chicken recipe and it’s now a “go to” in our house. My hubby now requests it every week 🤣
And the best thing? Can make it from home without going out into the heat. Major kudos!
Homemade Orange Chicken
Ingredients
For the chicken
4 Boneless and Skinless Chicken Breasts (cut into bite-size pieces)
3 Eggs, whisked
1/3 cup Cornstarch
1/3 cup Flour
Pinch of salt
Oil for frying
For the orange sauce
1 cup Orange Juice
1/2 cup Sugar
2 Tablespoons Rice Vinegar or White Vinegar
2 Tablespoons Soy Sauce
1/4 teaspoon Ginger
1/4 teaspoon Garlic Powder
1/2 teaspoon Red Chili Flakes
Orange Zest from 1 orange
1 Tablespoon Cornstarch
Directions
To make the orange sauce
In a medium pot, add the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes.
Heat for at least 3-4 minutes.
In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste.
Add the cornstarch mixture to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
Set aside.
To make the chicken
Place the flour and cornstarch in a medium bowl. Add a small pinch of salt. Mix the ingredients.
Whisk the eggs in a small bowl.
Dip the chicken pieces into the egg mixture and then into the flour mixture.
Heat oil in a pan over medium-high heat.
Into the pan, add several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown on each side.
Place chicken on a paper-towel-lined plate. Repeat if necessary.
Toss the chicken pieces with the orange sauce. You may reserve some of the sauce to place on rice or vegetables.
Optional: Serve it with a sprinkling of green onion and orange zest.
Really…for you chocolate lovers out there… today is a special (and oh so sweet) day.
Since childhood I’ve always been about pudding. Everyone has there preference. My husband’s favorite is pistachio. Pistachio puffing…cake…pie…he’s all about everything pistachio.
Homemade chocolate pudding…it’s probably my favorite “go to” when I’m having a rough day and need a good old sweet treat that makes my heart happy. Netflix + pajamas + chocolate pudding = happy me.
Homemade Chocolate Pudding
Ingredients
2 Large Egg Yolks
2 TBSP Cornstarch
2 Cups of Whole Milk, Divided
1/2 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder (I prefer Hershey’s but other brands work too!)
1/4 tsp Salt
2 tsp Vanilla or Chocolate Extract (I used vanilla)
Directions
In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.
Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don’t scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.
Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn’t form. Refrigerate for an hour or two until chilled.
Scoop into small cups and add a dab of Cool Whip and Hershey’s chocolate bar shavings (if you desire) or just eat it plain. Yummy yummy 😋
Serve and enjoy!
(I used/adapted The Pioneer Woman’s recipe which can be found here)
Today in American history…Richard and Pat Nixon were married on June 21, 1940 at the Mission Inn in Riverside, California.
(Richard Nixon Presidential Library and Museum)
In 1942, Richard Nixon received a commission in the U.S. Navy and was assigned to duty in the Pacific during World War II.
In later years when writing his personal memoirs, The Memoirs of Richard Nixon, he recalled the time spent serving overseas:
“Letters from home were the only thing we really had to look forward to, and I wrote to Pat every day during the fourteen months I was away.”
Thanksgiving Day, 1943
Dearest
On this day when I think of what I am most thankful for I have no difficulty whatever in finding the answer.
It is all wrapped up in you. Your letters which are so full of life and spirit that they never fail to lift me in every way.
Your thoughtfulness-doing things for me which I do not deserve-giving up things which would mean much to you.
Your intelligence-about which I never cease to marvel. Your creative ability which has contributed so much to our happiness. Your beauty-which is the result of all the other traits and which always makes me so proud.
Most of all dear one I am thankful that you still love me and that we have so much to look forward to-together. That we ever met at all was the first break for me-after that I loved you so much that we just had to belong to each other.
There can never be another like you.
Dick
The Nixon’s were married until Pat Nixon’s death on June 22, 1993. President Nixon passed away a few months later on April 22, 1994.
“I’ve been blessed with a wonderful husband, two caring daughters and sons-in-law, and four really special grandchildren. They have each enhanced my life.” – Pat Nixon
Today in American history…former President George H.W. Bush was born on June 12, 1924 in Milton, Massachusetts.
George Bush in Kennebunkport in 1925. (George Bush Presidential Library and Museum)
He served as our 41st U.S. President from January 20, 1989 – January 20, 1993.
Official photo, 1989
To celebrate his birthday today, I made a batch of his favorite cookies: Barbara Bush’s Chocolate Chip Cookies. I read a wonderful story on how he enjoyed these cookies so much and would often eat the cookies on the campaign trail. His other favorite snack? Pork Rinds.
And of course anyone who knew anything about President Bush knew he would never let broccoli cross his mouth. Absolutely disliked it (fun fact! 🥦 )
Barbara Bush’s Chocolate Chip Cookies
Ingredients
1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups instant oatmeal
2 teaspoons vanilla extract
1 package (12 ounces) chocolate chips
Directions
Blend the butter, granulated sugar and brown sugar. Beat in the eggs. Sift and add the flour. Add the baking soda and salt. Add and mix in the oatmeal, vanilla and chocolate chips.
Drop by teaspoonfuls onto cookie sheet and bake for 10 minutes at 350 degrees.
Strawberries Romanoff was on the menu at The White House on May 24, 1961 for a special luncheon hosted by President and Mrs. Kennedy in honor of Prince Rainier and Princess Grace of Monaco.
The delicate and simple dessert consists of a scoop of vanilla ice cream topped with marinated strawberries and a spoonful of sweet cream. I also added a little bit of orange zest just to make it extra yummy 😋
Strawberries Romanoff
Ingredients
2 cup sliced fresh strawberries
1/4 cup orange-flavored liqueur
2 tablespoon granulated sugar
1/2 cup heavy cream
2 tablespoon confectioners’ sugar
1/2 teaspoon vanilla extract
4 scoops vanilla ice cream
1 orange for orange zest (optional)
Directions
In a small bowl, combine the sliced strawberries, liqueur, and granulated sugar.
Mix well and set aside for 30 minutes.
In a medium bowl, use an electric mixer to beat the heavy cream, confectioners sugar and vanilla until slightly thickened.
Place ice cream scoops in individual dishes, top with the strawberry mixture, then spoon cream mixture on top.
Optional: Top with orange zest if desired.
President and Mrs Kennedy with Prince Rainier and Princess Grace of Monaco at The White House on May 24, 1961
We’re trying to eat healthier at home – which can be a challenge! I have the worst sweet tooth and carbs are my enemy. To be honest, if I could live my life by just eating waffles, cinnamon rolls and Reese’s Peanut Butter Cups I would be a happy camper.
I’m always trying to find new healthier versions of my favorite recipes that don’t taste weird. Like I said…it’s a challenge.
Last night I had a few very ripe bananas that I wanted to use for banana bread so instead of my usual carb heavy recipe – I found a delicious (and healthier) recipe online. It actually came out quite delicious and I was pleasantly surprised. Was also approved by my favorite food critic/official taste tester/husband.
Low Carb Banana Bread
Ingredients
3 medium-large very ripe bananas, mashed
3 large eggs
1/4 cup sweetener (I used honey. You can also use maple syrup)
1/4 cup any mild oil or melted butter (I used light olive oil)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 cups almond flour not almond meal
Directions
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and line with parchment paper.
In a large mixing bowl, add mashed bananas. Add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt.
Whisk until combined.
Add the almond flour. Stir and mix gently to combine all of the ingredients.
Pour batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
Remove the banana bread from the oven and cool for a few minutes before removing from the pan.
The Historical Homemaker 