Once you learn this easy technique, you will be able to cook lots of things without a recipe. You can take big, tough pieces of meat and turn them into delicious, easy dinners for your family in only a little active cooking time.
I hope you will be there to join in!
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...These are the recipes that I have shared in the past that people have loved. I hope you will love them too.
SOUTHERN FRIED CHICKEN
Trust me, if you make this, your husband will be putty in your hands.
1 3-5 lb. chicken, cut into pieces
1 cup flour
1 egg
½ cup milk
salt and pepper
coconut or avocado oil for frying
In a shallow dish (I use paper plates), put flour. In another shallow dish, crack the egg and using a fork whisk it up. Add milk and stir to combine.
Put the oil in a cast iron skillet and heat on medium-high heat.
Season chicken pieces with salt, pepper. You can also use cayenne or other seasonings, but we are purists.
Dredge the chicken in flour first, then liquid mixture and then in flour again.
Lay the chicken in the skillet. When one side is brown, turn and cook until golden brown, about 15 – 20 minutes.
Drain on paper towels.
GRAVY<...
CELERIAC
It is edible raw or cooked, and tastes similar to the stalks of common celery. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles and other savory dishes. The leaves and stems of the vegetable are quite flavorsome, and aesthetically delicate and vibrant, which has led to their use as a garnish in contemporary fine dining.
The shelf life of celeriac is approximately six to eight months if stored between 32 and 41 °F, and not allowed to dry out. However, the vegetable will tend to rot through the center if the finer stems surrounding the base are left attached. The freshness of the vegetable can be determined by viewing the hollowness of the vegetable; a fresh celeriac should not have a hollow center. The freshness of the vegetable will also be obvious from the taste; the older the vegetable, the less potent the celery flavor.
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