this recipe is perfect for anyone who might be a little gun shy of pan frying chicken because a lady at work told them to get the oil as hot as possible. and so they thought this meant to turn the heat to high and put a lid on the pan. and when they took that lid off and placed the chicken in the SMOKING HOT OIL? the entire pan burst into 7 inch flames and they singed more than just their eyebrows. not that this happened to ME, or anything. but if you've had that experience? then this recipe is a yummy (AND SAFE) alternative to pan fried chicken.
pee. ess. sorry the chickens in this photo looks a tad burnt...it wasn't, and it was wonderful.
when I told Doug about this recipe, he looked at me like I was nuts. apparently...and I can't even believe it...but apparently he's never eaten CHICKEN WITH RANCH DRESSING. no dipping of chicken fingers. no salad with Ranch dressing and slices of chicken. um...how does that happen? chicken and Ranch go together like peas and carrots...like chocolate and peanut butter...like bread and butter...like...well, you get the picture.
he was pleasantly surprised at how good this recipe is. I? was not. having experienced the whole chicken and Ranch combo numerous times before? I damn well KNEW it was going to be good. any combo of chicken and Ranch HAS to be freaking awesome.
hmmm....beef stew. its so beefy and stewy. this is actually a combination of recipes that I put together. and when it starts simmering and that smell of rosemary hits the air...if ya didn't start off hungry, your tummy will soon change it's mind. fabulous!
p.s. don't cut the potatoes too small, and don't add them too soon, or they will disintegrate. tis why you don't see any potato chunks in zee photo.
my Momma gave me a roasting pan for Christmas. roasted chicken was first on my list! and since I was trying something new anyway, I also attempted giblet gravy...fabulous! a tad time consuming, but EASY AS PIE. unfortunately, I have issues with thickening sauces, so my gravy was a little thin. learn patience (I have NONE) and yours will probably turn out beautifully thick.
and a big shout out of THANKS, Mom! for recommending I cover my chicken instead of following classical roasting methods...it was the most moist bird I've ever eaten.
these green beans are sooooo good, mainly because they aren't actually all that healthy for you after cooking them in bacon grease. a friend of mine also adds potatoes to the mix, which I will definately be trying next time.
I was really surprised at how good this turned out...not that I don't adore chicken and broccoli and anything that puts them together...I wasn't too sure about the "crust". but bread crumbs and butter? they make a FABULOUS crust. next time? try cream of chicken soup (dispite my love of broccoli, I don't really like cream of broccoli soup...it tastes OLD) and MORE BREAD CRUMB CRUST. much, much more.
oh, and also? I seasoned the chicken with season salt while cooking it. (in a skillet, with butter, sauteed...or whatever you like to do to your chicken)
making dinner last night was an adventure, to say the least. I had a terrible case of the dropsies. went to swirl the pan to coat the oil one last time before adding my steaks...and promptly spilled half of the HOT OIL right onto my kitchen floor. and also? I dropped the pan of potatoes and lost a third. methinks I need to mop my poor floor tonight when I get home.
but dispite my mishaps, this turned out delicious. I've always been intimidated by pan gravy, but I done did a good job this time. the only thing I screwed up is I didn't have the oil hot enough when I added my steaks (to sear them...see the point about spillage above) so they came out a tad greasy...but the gravy was HEAVEN.
this is another recipe I snagged from Southern Plate. check out the original for halarious commentary and a much more thorough explanation.
anyone who doesn't love chicken and dumplings is completely un-American, in my very humble opinion. the original recipe is courtesy of Southern Plate, which is an awesome recipe site if you haven't discovered it already.
the only deviation I made to her recipe was adding onion. next time I think I will try doubling the sauce (surprise surprise) and adding onion, carrots, and celery to the liquids before heating them. YUM!!!
pee.ess. normally I try taking a photo of the food both in the pot and plated...this time? I was too busy ENJOYING this wonderful recipe, so I totally forgot the whole photo-ing thing. so you only get the pot.
actually, I first tried this recipe with chicken breasts, and it fast became my favorite way to make breaded chicken. and OMG. the pork version is EVEN BETTER. who knew? I might have stuffed myself with more than one chop...might.have. but I challenge you to make this recipe and then keep yourself from turning into a pig. I don't think you can do it.
(wanna try it with chicken breasts? same ingrediants, same cook temperature, just check breasts a little sooner to make sure they don't dry out! AWESOMENESS!)
this recipe is so easy and SOOOO GOOD! its just baked breaded chicken with a little dijon flavoring. you see it here served with fresh green beans and onion in soy sauce and butter.