Cheddar Bacon Buttermilk Corn Muffins

Cheddar Bacon Buttermilk Corn Muffins

These savory corn muffins are fantastic and go great with any meal. I love to serve them up with chili or stew or any soup. And they that perfect on-the- go breakfast meal.  I sometimes fry an egg and serve it on top of a muffin for a real treat!  The yolk runs down over the bacon and cheese and it’s oh so good!

Cheddar Bacon Buttermilk Muffins

2 cups all-purpose Flour

1 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher Salt

1 1/2 cups cheddar cheese, divided

10 slices cooked bacon, chopped

2 large eggs

2/3 cups sugar

1/2 cup unsalted butter, melted and slightly cooled,

1 cup buttermilk

Preheat oven to 400 degrees. 

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, cheese, and bacon. Stir until thoroughly mixed. Set aside.

In a medium bowl, whisk the eggs for about 30 seconds. Gently whisk in the sugar until thoroughly combined, followed by the melted butter. Continue whisking while adding in the buttermilk.

Pour the wet ingredients into the large bowl with the dry ingredients and fold into each until just combined. Do not over mix.

Scoop batter into 12 greased muffin cups, and sprinkle tops with the remaining 1/2 cup of cheese.  Bake for 15-18 minutes, or until the tops are golden brown. 

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Japanese Chicken Fried Rice

Japanese Chicken Fried Rice

 

 

 

 

 

 

 

 

 

  

 

 

 

    Earlier in my life I had the privilege of traveling to Japan and living there for a few weeks. I loved everything about living there, including the people and the temples but especially the food. I lived off of Sushi and fried rice…not because I had to but because I was crazy about it and couldn’t seem to get enough.  I learned how to make quite a few dishes when I got home and I still can’t get enough!  Japanese fried rice, known as “Yakimeshi” in Japan, is such a flavorful and delicious recipe that is super easy to make! This is because it doesn’t require any special ingredients, and you can create it with things you probably already have in your kitchen.

  Japanese Chicken Fried Rice

 

1 Tablespoon olive oil

4-5 large garlic cloves minced

2 small carrots finely chopped

1 cup frozen peas

1/2 medium onion, diced

1/2 cup frozen shelled edamame 

½ cup yellow corn

Salt and pepper to taste

3 cups short grain cooked rice 

2 teaspoon soy sauce

2 tablespoons Teriyaki sauce

2 large chicken breasts, cut to bite sized pieces

Green onions to garnish

Heat the oil in a large skillet or wok and add the chicken.  Saute until golden brown and cooked through. Remove from skillet and set aside.  Next add the garlic.  Fry over low to medium heat for about a minute and remove to the plate with the chicken.  

 

 

 

 

 

 

 

 

 

 

Add the onion, corn, carrots and peas and sauté for  about 2-3 minutes, then stir in edamame, salt, and pepper, and cook for a few more minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the cooked rice and break up any clumps while stirring. Add the soy sauce and stir until everything is coated.  Add the chicken and garlic back to the skillet and mix until chicken is fully coated.

 

 

 

 

 

 

 

 

 

 

 

 

Add in teriyaki sauce and continue to simmer for about 20 minutes on low heat. 

Garnish with chopped green onions and serve!

 

 

 

 

 

 

 

 

 

 

 

 

Notes

It's best to use leftover cooked rice for the right texture.

If you use freshly cooked rice, make sure to let it cool completely before you add it to the skillet. You will need 1 1/2 cups of dry rice for this recipe. Cook as per the directions on the packaging (cooking times will vary depending on which rice you use).

Feel free to use other veggies of choice. You could add water chestnuts for crunch. You can add in green beans, snow peas, broccoli, etc. 

 

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Pan Fried Chicken Legs with Potatoes

Pan Fried Chicken Legs with Potatoes

  

You know I could order a whole bucket of chicken legs.  As a matter of fact when I do buy a bucket of KFC, I always grab the legs first.  I love how crispy I can get the outside and how moist and tender I can get the inside just by taking a few extra steps.  Plus it’s a food with an instant handle!  What’s not to love! 

Pan Fried Chicken Legs with Potatoes

3 lbs chicken legs

3 eggs

1-1/2 cups flour

1/2 cup cornstarch

2 teaspoons onion powder

1 tablespoon garlic powder

3 teaspoons salt

1 teaspoon dried oregano

Oil for frying

1 lb baby Yukon gold potatoes

Prepare your dredging station:  In a large bowl whisk eggs. In another bowl add cornstarch along with salt, pepper, onion powder and garlic powder. Finally, in the last bowl add Panko breadcrumbs and Italian breadcrumbs. 

 

Coat chicken legs in cornstarch mixture.  Then dip each leg in the egg and then into the Panko and Italian breadcrumbs, pressing down so the coating sticks.

 

In a large heavy skillet heat oil to shallow fry. You want the oil about an inch high in the skillet. Brown the chicken on each side until golden brown and crispy.   

 

Place potatoes in a shallow bowl and microwave for 5 minutes. Or you can parboil them in water for about 10 minutes until slightly soft. 

 

Arrange potatoes around chicken legs and cover with lid.  Fry the chicken for 5-7 minutes then flip and cook another 5-7 minutes or until internal temp reaches 165 degrees. 

Remove from oil and place on paper towel lined sheet tray.

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STRAWBERRY PANCAKES

 STRAWBERRY PANCAKES

 

So for Valentine’s day, I like to make strawberry pancakes for breakfast. I’ve been known to make them heart shaped, depending on my mood.  They are light and fluffy and the strawberries add just enough sweetness to make them special. I like to serve them just sprinkled with some powdered sugar or with regular syrup.  They are so good!

STRAWBERRY PANCAKES

2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Vegetable oil
1 cup diced strawberries plus extra for garnish

Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. In a second bowl add the buttermilk, eggs and cooled melted butter and whisk to combine.

 Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. You do not want to overmix. Just stir until combined and don’t try to get the lumps out.

 

 

Heat a large griddle or non-stick skillet over medium heat. Add a teaspoon of oil and a tablespoon of butter. Once the butter melts, wipe the skillet with a paper towel. 

 

Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook for a minute or two or until bubbles begin to come to the surface.  Then flip and fry on the other side for about two minute or until golden brown. Transfer to a baking sheet and keep warm in the oven.

 

 Sprinkle powdered sugar or top with your favorite syrup.  Garnish with slice or whole strawberries if desired.

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Creamy Mushroom Sauce with Chicken and Egg Noodles

Creamy Mushroom Sauce with Chicken and Egg Noodles

Is there anything better than mushroom sauce....I mean homemade thick and creamy mushroom sauce. Not that stuff in the can.  And there's nothing that goes together better with mushroom sauce than chicken! Moist and tender bites of chicken in a creamy sauce over a tender bed of egg noodles!  I guess what I'm trying to say here is that this recipe is delicious!  You should definitely put this on your must make ASAP list!  

Creamy Mushroom Sauce with Chicken and Egg Noodles

2 large boneless skinless chicken breasts 

3 tablespoons butter 

1 tablespoons olive oil

1 small onion chopped

3 garlic cloves chopped

8 oz cremini or portabella mushrooms chopped

1/2 cup white wine or chicken stock

1/2 cup heavy cream

1 tablespoon fresh parsley chopped

1 package uncooked egg noodles

salt & pepper to taste

Parmesan cheese for serving

Pat chicken dry with paper towels and dredge lightly in flour. Season the chicken breasts on both sides with salt and pepper. Add 2 tablespoons of the butter and all of the olive oil to large skillet over medium high heat.

Fry breasts about 5 minutes on each side until light and crispy and cooked through. Remove chicken breasts from skillet to a plate and cover with foil until ready to use.

Melt the remaining butter in the same skillet and sauté the onion until soft. Add the garlic and sauté another minute. Add the mushrooms and cook until soft. Season well with salt and pepper.

Add the wine or chicken stock and the heavy cream and simmer for 5 minutes until sauce begins to thicken. Next, then add the parsley and check the seasoning again.  Add more salt and pepper as needed.  Cover and simmer until Pasta is ready.

Make pasta as directed on package.  Drain well and add it to the mushroom sauce, tossing well to coat.  Slice or chop chicken breasts and add to pasta.  Sprinkle with Parmesan cheese and serve hot.

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