Tuesday, April 16, 2024

Tastes Like Popeye's Fried Chicken

 Tastes Like Popeye's Fried Chicken

I grew up dinners like this.... my Mom would make this our Sunday dinner at least twice a month. My Dad would want it hot and spicy...so he would get his own batch.  The rest of us liked a much milder, less spicy version so that would be the second batch she made. This chicken is just so delicious... crispy on the outside and so moist and juicy on the inside. If you close your eyes, you'll think you're eating that famous Popeye's Fried Chicken.  I used to laugh and say Popeye's got their recipe from my Mom!  It really does taste just like it. Try it and see for yourself...you can actually make your own delicious Popeye's Fried Chicken at home!

Tastes Like Popeye's Fried Chicken

3 eggs, beaten
1/3 cup water
1/2 cup red pepper sauce (1 cup if you want spicy)
4 cups flour
1 teaspoons white pepper (2 if you want spicy)
2 teaspoons paprika
1 teaspoons cayenne pepper (3 teaspoons for spicy)
1 quart buttermilk
salt and garlic powder (to taste)
2-3 pound frying chicken, cut into pieces
peanut oil, for frying

Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight.  But no longer than 12 hours.


In a large bowl, add beaten eggs, water, and red pepper sauce. Whisk until well combined.  Set aside.  

 In a large gallon freezer bag, mix the flour, pepper, paprika, and cayenne.  


Remove chicken from buttermilk mixture and shake off excess liquid. Place all chicken pieces in freezer bag with the flour mixture. Seal the bag and shake until all pieces are evenly coated.  You may have to use two bags if you have more chicken.


Remove the chicken pieces one at a time, shaking off excess flour and lay on a plate or pan. Then dip each piece in the bowl of egg mixture, and return to bag of flour.  After all pieces of been coated and dipped in the egg mixture, put them back in the plastic bag of flour and shake them again to give them a second coating.


Heat the oil in deep fryer or deep cast iron skillet to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. If the oil doesn’t completely cover the chicken, you will want to turn occasionally while frying. 

Fry for 15-18 minutes, or until golden brown and the juices run clear in the middle. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wings as well; these will finish cooking first. 


Serve with your favorite veggies or eat alone!  And don't forget the biscuits!

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For the Cream Cheese filling

 Lemon Cream Cheese Coffee Cake

Lemon and cream cheese.  What can I say other than the two together are the perfect match.  Especially in a coffee cake...what a wonderful way to start your day. 

Lemon Cream Cheese Coffee Cake

For the Cream Cheese filling

8 oz. of cream cheese, room temperature
1/4 cup sugar
1 egg
1 1/2 teaspoons lemon juice

For the Cake

1 1/2 cup all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter
1 egg
1/2 cup. buttermilk
tablespoon lemon zest
tablespoon lemon juice

For the crumb topping

1/2 cup all purpose flour
1/4 cup sugar
2 tablespoons butter
1/2 tablespoon lemon zest
1 tablespoon lemon juice

For the drizzle

1/3 cup powdered sugar
1 1/2 tablespoons lemon juice

Preheat oven to 350 degrees. Spray an 8 x 8 pan, or 9 x 9 baking dish with non-stick cooking spray.

In a medium sized mixing bowl, combine cream cheese, sugar, eggs and lemon juice. Mix until well blended. Set aside.

In a large mixing bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry blender or two knives until the mixture is crumbly and looks like coarse sand. 

In another bowl, whisk the egg, buttermilk, lemon zest and juice. Pour liquid ingredients into dry ingredients and use a spatula to stir the mixture just until combined and a little lumpy. Spread half the cake mixture on the bottom of the sprayed pan. Spread the cream cheese filling evenly on top. Add the remaining cake batter on top and spread evenly with a spatula. 

Next make the topping by placing the flour, sugar, butter, lemon zest
and lemon juice in a medium bowl. Using a fork, work the butter into the ingredients until crumbs are formed. Sprinkle the crumb topping evenly over the top of the cake.

Bake cake for 40-45 minutes, until a tooth pick inserted in the center comes out clean. Halfway through, you may want to cover it with foil so the crumb topping does not burn. 

Allow the cake to cool for 15 minutes or so and then make the drizzle by placing powdered sugar and lemon juice in a small bowl and mixing it up with a spoon. Drizzle over the top and serve.

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Monday, April 15, 2024

Mom's Apple Dumplings











My Mom loved making Apple Dumplings…. She knew how much we loved them and she used to say, “you just don’t find them any place but home.”   The house would smell delicious and the oven would make the kitchen so warm and cozy and she would be humming and excited about what she would present for dessert at the dinner table.  I miss those days… I miss that warm and fuzzy feeling when she would put them down on the table and we would all just giggle with glee.  I still make my Mom’s Apple Dumplings… especially on a chilly wet day like today.  So simple to make and so decadent.  Bring out the Apple Dumplings and Ice Cream…. Time for real comfort food.

 You’ll need two rounds of pie dough. You can make your own or use store-bought pie dough.

Mom's Apple Dumplings

 2 store-bought or home made pie crusts, unbaked

8 apples peeled and cored

1/2 cup granulated sugar 100g

2 1/2 tsp cinnamon divided

1 1/4 cup brown sugar 260g

1 1/4 cup water

3 tbsp butter

Set oven to 350F, place your chilled pie dough on the counter to warm, then combine the granulated sugar and 2 tsp of cinnamon in a small bowl, mix together and set aside.











Roll your pie dough into rectangles which are a bit less than 1/4 inch thick then cut into 7-inch squares. Re-roll scraps as needed until you have 8 squares. You can use excess dough to stamp decorative elements for the dumplings.

Peel and core the apples then place each apple on the center of a pastry square. Fill almost to the top with cinnamon sugar then place a teaspoon of butter on top. 









Bring the corners of the pastry up to the top of the apple one at a time. You can wet the tips with your finger so they stick better. Place the apples in baking dishes so they are touching as little as possible. I usually use two 9x13 dishes but you can use a larger dish if you have one. The apples will look best If you brush with an egg wash and sprinkle with any remaining cinnamon sugar.













To make the sauce combine brown sugar, cinnamon, butter and water in a small pot. Place over medium heat and cook while stirring until the butter melts then pour the sauce into the baking dishes.

Bake at 350F for 50-60 minutes or until the pastry is golden brown and the apples are softened. You can test to see if the apples are done using a skewer.












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Saturday, April 13, 2024

Shrimp Alfredo Deep Dish Pizza











I love making homemade Pizza. I can add anything I want and season it just right and I save so much money by making it at home.  And you have leftovers and I've been know to grab a slice of pizza for breakfast on many occasions.  One of my favorite pizzas is Shrimp pizza!

Shrimp Alfredo Deep Dish Pizza

1/2 pound frozen or fresh shrimp, peeled and de-veined, tails removed

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon minced parsley

















 Lay shrimp out on a sheet pan lined with paper towels.  Pat shrimp dry with until the surface is no longer wet.  Add olive oil and butter to skillet and melt over medium high heat.  Add shrimp and saut√© until just pink.  Immediately remove from skillet and set aside.  Do not leave shrimp in hot pan or they will continue cooking and get too tough.   

 Alfredo Sauce

2 Tablespoons butter

2 Tablespoons flour

3/4 cups half and half or heavy cream (more if needed)

2 teaspoons minced garlic (less if you are not a garlic fan)

½-3/4 teaspoon Italian seasoning

1/2 cup Parmesan

salt and pepper to taste

1 cup Mozzarella cheese (more if you like)

1 round of fresh pizza dough (or frozen and thawed)

In a sauce pan or skillet, melt butter over medium-low heat. Add flour and whisk until combined. Cook for 2 minutes to remove the flour taste but do not allow to brown. 

















 Slowly whisk in half and half or cream. You want this sauce to be thick so add the milk sparingly. You can always thin it out later if found to be too thick.

Whisk in the Italian seasonings, garlic, salt and pepper. Taste to make any adjustments in seasonings.

Stir in the Parmesan and cook over low heat until it thickens and cheese is melted. If sauce is too thin, add more cheese. Turn heat to simmer and set aside until ready to use.











Brush your pizza pan with olive oil to prevent sticking. Add your dough and stretch and pull to fit pan. Drizzle a little olive oil on top of your dough and add a little Italian seasoning.  Top with sauce, leaving a border around the edges of the dough.











Got cheese?  I like to load my pizzas with fresh shredded whole Milk Mozzarella.  Pre-shredded cheese you buy in bags doesn't melt as well and it's full of unhealthy chemicals.

Bake at 400 degrees on middle rack for about 20-25 minutes or until cheese is golden and bubbly. 











 Slice and serve!


  • My personal preference is to buy small bags of quick frozen shrimp  They’re frozen shortly after being harvested and will have the freshest taste. To defrost, simply add the needed quantity into a colander and run under cold water until they’re no longer solid, about 3 minutes. After draining, you will want to pat them dry with a paper towel.

  • Shrimp can quickly overcook if left unattended in the skillet, even with the heat turned off. This is due to the residual retained heat.  As soon as they turn pink, remove from heat.
  • I like to buy fresh dough from the grocery store or local pizza place. Most places will sell you bags of dough. The fresher the better.
  • Oil your pizza pan first with olive oil and butter before you add your dough.  This will give you that buttery taste.
  • Always buy fresh whole milk mozzarella and grate it yourself.
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