Bacon (or Sausage) Egg and Cheese English Muffin

 Bacon (or Sausage) Egg and Cheese English Muffin

 

 

 

 

 

 

 

 

 

 

 

 

 

There was a time that I used to get these cravings for a Egg and Cheese McMuffin at McDonalds.  Even though I always wanted more bacon and the egg to be less cooked and more runny and the muffin to be slightly more toasted…..I still have been known to actually go out for no other reason but to head out to McDonalds just to get one.  Then one day, it hit me.  If this is not what I really want, then why don’t I made one exactly like I like.   And I did.  And it was fantastic.  And here it is.

Bacon Egg and Cheese English Muffin

4 slices bacon 

4 English muffins, split 

4 slices cheddar cheese 

4 large eggs 

Kosher salt 

Freshly ground black pepper

 

In a large heavy cast iron or non-stick skillet over medium heat, cook the bacon until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain and reserve the fat in the skillet in a small container.

 

 

 

 

 

 

 

 

 

 

 

 In the same skillet, heat 1 tablespoon of the bacon fat over medium heat. Brown half the English muffins in the skillet, split-side-down, then transfer to a work surface. Repeat with the remaining English muffin halves and 1 more tablespoon of bacon fat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat the broiler. Place 1 slice of cheese on each muffin bottom and place under the broiler until the cheese is melted, 1 to 2 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet, heat the remaining bacon fat over medium-high heat. Fry the eggs to desired doneness, about 3 minutes for runny yolks, then sprinkle each with a pinch of salt and pepper and divide the eggs between the English muffin bottoms. Top with the bacon slices.

 

 

 

 

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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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Lemon Cream Cheese Coffee Cake

 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

1 tablespoon lemon zest

1 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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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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