I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, July 16, 2013

Brined Oven Fried Chicken

When I first heard the recipe I thought, ewwww!   Boy was I wrong.  As usual, I added stuff to the recipe to make it even better.   For those of you who don't like pickles, don't let it deter you from trying this out.  It's so moist and tender.   I'll be making this again.





BRINED OVEN FRIED CHICKEN
(serves 6)

Ingredients:
*6 boneless, skinless chicken breasts
*1 cup dill pickle juice
*1 cup chicken stock
*1 teaspoon black pepper
*1/2 teaspoon salt
*1/2 teaspoon dried rosemary
*1/2 teaspoon ground thyme
*1/2 small onion sliced
*2 garlic clove, minced
*1 cup all purpose flour
*1 cup italian bread crumbs
*1 teaspoon corn starch
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*1/2 teaspoon garlic powder
*1/2 teaspoon paprika

Directions:
~Place chicken, pickle juice, chicken stock, 1 teaspoon black pepper, 1/2 teaspoon salt, rosemary, thyme, garlic & onion into a gallon size zip-loc bag.  Seal & mix well.
~Refrigerate over night (a least 12 hours).
~Preheat oven to 350 degrees.
~Place a wire rack over a cookie sheet.
~Spray the rack with cooking spray.
~In a large plate mix flour, bread crumbs, corn starch, 1/2 teaspoon salt, 1/2 teaspoon pepper & garlic powder.
~Remove chicken from brine and drip off extra liquid.
~Dredge chicken in flour mixture.
~Bake for 45-50 minutes, or until done.

Variation:
~If you prefer deep fried chicken, do all the prep work the same as above.
~Pour vegetable oil 1 1/2-2 inches deep into a large cast iron skillet or dutch oven.
~Heat over medium heat to 360 degrees.
~Carefully place chicken into skillet, careful not to crowd pan.
~Cook about 6-8 minutes per side, or until done.

Thursday, July 11, 2013

Cherry Jam

I would suggest that anyone who wants to make this jam go out and buy a cherry pitter, quick!!!  You really do not NEED to have one, it just makes it so much easier and quicker.  Just like any other jam, once you make this you will not want store bought.   It really is very easy to make.






CHERRY JAM
(makes 7-9 pints)

Ingredients:
*3 pounds sweet cherries, pitted
*Juice of 3 or 4 small lemons or 1 large one
*1  (1.75 ounce) box of fruit pectin
*1 teaspoon butter (not margarine)
*5 cups granulated sugar

Directions:
~With a blender or food processor, chop up cherries to desired size (I make mine pretty small).
~Measure out sugar into a bowl and set aside.
~Dump cherries into a heavy duty saucepan.
~Mix in fruit pectin & fresh lemon juice.
~Stir over low heat until fruit pectin is mixed in.
~Turn heat up to medium-high, bringing the mixture to a full rapid boil, stirring often.
~Add butter once it starts to foam (this will help decrease the foam).
~Add the sugar all at once.
~Stir well.
~Bring to a full rapid boil, stirring often, for about 5 minutes.
~Pour jam into sterile jars, leaving 1/2 inch headspace.
~Wipe tops of jars making sure any jam residue is removed.
~Seal with canning lids & rings.
~Process int hot water bath for 15 minutes.
~Remove from hot bath & let cool.
~LIsten for the ping sound, this means it has sealed.  If you feel a bubble in the lid after it's cooled, this means it did not seal.
~Let sit for 24 hours before storing in a cool dry place.

**If it doesn't seal, either star the hot water bath process over agin with a new lid, or just store in refrigerator.