Fried Chicken

Fried Chicken is such a great classic comfort food! It may be a Sunday dinner or a cookout with friends, you can never go wrong with fried chicken. Serve it with some of your favorite homestyle side dishes, vegetables, or salad for a complete meal. Pair it with a glass of delicious sweet tea!

This Fried Chicken recipe is super easy and results in delicious crispy fried chicken! For this recipe, the chicken pieces marinate in the buttermilk/hot sauce mixture overnight. Then you dip it in the batter mixture, then fry it.

Double or triple the batch, depending on what kind crowd you'll be serving to, as fried chicken never lasts long.

Fried chicken is a great dinnertime staple when your whole family loves them! It's a delicious and inexpensive main dish for a meal or a meat dish for a potluck carryin.

Fried Chicken 

PRINTABLE RECIPE HERE

Ingredients for Fried Chicken:

3 1/2 lbs chicken pieces (legs, thighs, breast, wings)

2 cups buttermilk

2 tsp hot sauce

vegetable oil, for frying

2 tsp seasoned salt

1 tsp garlic powder

1/2 tsp black pepper 

1 cup Clabber Girl Corn Starch 

1 cup all-purpose flour

2 tsp Clabber Girl Baking Powder 

1 3/4 cups water

Directions for Fried Chicken:

1. Place chicken in a large plastic freezer bag. Add the buttermilk and hot sauce and seal shut. Refrigerate for at least 2 hours or overnight. 

2. Remove chicken from buttermilk/hot sauce mixture in freezer bag and lay out on a baking sheet to prepare for frying. 

3. Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat oil to 350 degrees F. 

4. In a small bowl, combine seasoned salt, garlic powder, and pepper together and mix. Sprinkle chicken with seasonings and set aside. 

5. Using an 9x13 dish, combine Clabber Girl Corn Starch, flour, Clabber Girl Baking Powder, and water. Mix until it is well combined into a batter. 

6. Dip chicken pieces into batter a few pieces at a time. Allow the excess batter to drip off. 

7. Using tongs, slowly place the chicken into the hot oil to fry. 

8. Cook in small batches turning often. Cook for about 15 to 20 minutes or until evenly browned and done. Use a meat themometer to check the internal temperature to be 165 degrees F. 

9. Remove fried chicken from oil and drain on a wire rack over paper towel before serving. 

Enjoy! 

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

General Tso Chicken

Do you have a favorite Chinese take-out? This General Tso Chicken is so yummy and SO easy to make at home! It's a crisp and tender chicken coated with a tangy sauce. A simple and flavorful meal that is ready in 20 minutes.

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General Tso Chicken 

PRINTABLE RECIPE HERE 

Ingredients for General Tso Chicken 

For the Chicken Batter: 

1 lb boneless, skinless chicken breast or tenderloin, cut into small cube pieces 

1 Tbsp low-sodium soy sauce 

1/2 tsp salt 

1/2 tsp pepper 

1 egg, beaten

2/3 cup Clabber Girl Corn Starch 

For the sauce: 

1/2 cup low-sodium soy sauce 

2/3 cup sugar

1/3 chicken broth

3 Tbsp rice vinegar

3 1/2 Tbsp Clabber Girl Corn Starch 

5 Tbsp water 

2 Tbsp minced garlic

1 tsp ground ginger

1/2 tsp red pepper flakes 

Directions for General Tso Chicken 

1. Prepare the chicken by cutting it into bite size cube pieces and place pieces in a mixing bowl. 

2. Add the low-sodium soy sauce, salt, pepper to the mixing bowl and mix well together. 

3. Add the beaten egg to the chicken mixture bowl and stir well so all pieces of chicken are coated in egg. 

4. Add the 2/3 cup Clabber Girl Corn Starch to the mixing bowl of chicken mixture. Stir together until mixed well and all pieces of chicken are coated with a layer of corn startch. Set aside and let chicken marinate for about 5 mintues. 

5. For the sauce, combine the low-sodium soy sauce, chicken broth, rice vinegar, and sugar into a medium size mixing bowl and stir together until well blended and set aside. 

6. Create a slurry but combining the Clabber Girl Corn Starch with the water. Using a whisk , stir it together until well blended and set aside. 

7. In a large sauce pan, heat 2 Tbsp olve oil. Add the garlic, ginger, and chilis and stir together. Once the sauce  Once you are able to smell ginger and the ginger, its time to move on. 

8. When sauce mixture boils, add the corn starch slurry and stir it in well. The sauce will thicken. 

9. In a large pan, add about 1 1/2 in. of oil. Heat on high. Once the oil is hot, add the chicken one on one to the the pan. 

10. Cook for 2 to 3 minutes or until golden brown. Remove chicken and drain and cool on a paper towel.

11. Add the fried chicken to the sauce mixture and toss until all the chicken pieces are well coated. 

12. Top with sesame seeds and green onions. Serve over cooked rice and with broccoli and/or carrots. 

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Mixed Berry Shortcake

These Mixed Berry Shortcake are such a beautiful and delicious summer dessert. A fun way to enjoy all the summer berries in a dessert as a shortcake. A classic dessert that is prepared in a unique way, in the jelly jars, to have a whole summertime feel to it!

Shortcake desserts are one of my favorites! I love the combination of the fruit, the juices, shortcake and whipped topping all in one! For this recipe, Mixed Berry Shortcake, what a fun way to celebrate so many types of berries that are ready for picking in the summer!

I love taking my kids to local berry farms and picking fresh berries right from the plants. I think it sort of stems back to when I was growing up too, my mom and grandma took us kids to the berry farms to pick often. Of course its always fun to taste a few while you're picking!

For this recipe, I am using strawberries, blueberries, blackberries, and raspberries, for the mixed berries. They are mixed with just a little sugar and lemon juice to be slightly sweeter for our dessert.

The shortcake is made from scratch, dense with a sweet flavor, that really soaks up the delicious juices from the berries.

This Mixed Berry Shortcake is paired with whipped topping layers to really finish off the dessert!

Preparing these Mixed Berry Shortcakes in jelly jars really gives a fun unique feel to dessert and is perfect for summer picnics! Made to perfection showing all the delicious layers of the bright mixed berries, the dense shortcake, and the fluffy whipped topping. Your mouth will be watering just looking at them! So good!

Mixed Berry Shortcake

PRINTABLE RECIPE HERE

Ingredients for Mixed Berry Shortcake

Shortcake: 

1 1/2 cups flour 

1/4 cup sugar 

1 tsp Clabber Girl Baking Powder

1/4 tsp Clabber Girl Baking Soda

1/4 tsp salt

1/3 cup butter, cold and cut into cubes

1/2 cup plain yogurt

3 Tbsp milk 

1 large egg

1/2 tsp vanilla 

Coarse sugar sprinkled on top 

Mixed Berries: 

4 pints of each different berry, strawberries, blueberries, raspberries, blackberries, cut and hulled. 

1/3 cup sugar

1 tsp lemon juice

Whipped topping 

Directions for Mixed Berry Shortcake 

1. In a stand mixer, add the flour, sugar, Clabber Girl baking powder, Clabber Girl baking soda, and salt and mix together until well blended. 

2. Add the cubed butter to the mixer bowl and mix into the flour mixture. 

3. In a small bowl, add the plain yogurt, milk, egg, and vanilla. Mix the wet ingredients together until well blended. 

4. Add the yogurt mixture to the flour/butter mixture in the stand mixer gradually and mix together on low speed until everything is blended well together. 

5. Line a baking pan with parchment paper and using a large scoop, portion out the dough for the shortbread. One scoop of dough from the large scoop, make a nice size shortbread for jelly jars. 

6. Bake shortbread at 400 degrees F for 18 minutes or until golden. Remove and place on cooling rack to cool completely.

7. While the shortbread is baking, prepare the berries. Place the berries all together in a small bowl and add the sugar and lemon juice. Stir together well. Let sit until the shortbread is baked and completely cooled. The berry juices will come out. 

8. When the shortbread is cooled, it is time to prepare the mixed berry shortcakes in the jelly jars. 

Cut each shortcake in half. I did have to trim down each half slightly to fit better into the jar. I saved the trimmings for a middle layer of shortbread. 

9. Add the whipped topping to a piping bag to add it to the mason jar easily. You can also use a Ziplock bag and cut the tip off to pipe it out of the bag. 

10. Layer the shortcake, mixed berries, and whipped topping in the jelly jars and then add additional berries and whipped topping to the very top of the dessert. 

Recipe makes 10 Mixed Berry Shortcakes in jelly jar size jars. 

Now that they're all put together, let's enjoy!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Sweet and Sour Chicken

This Sweet and Sour Chicken recipe brings Chinese take-out home! Sweet and Sour Chicken is a classic Chinese meal that so many people love. It's so easy to make and so delicious! Skip the take out and make this tasty recipe right at home. If you're looking for an easy Sweet and Sour Chicken recipe with delicious sticky, sweet, and sour sauce, you'll have to give this one a try! So good, even my pickiest eaters loved it! This recipe will definitely be one of our family favorites and get made often.

This Sweet and Sour Chicken recipe starts out with breading the chicken pieces. Simply coating each piece in a mixture of flour and corn starch. Then dipping each piece in the egg. Then frying it to perfection.

Adding a mixture of green bell pepper and crushed pineapple gives this recipe a nice combination of extra flavors.

The Sweet and Sour Sauce is whisked all together and is a perfect balance of sweet and sour! It's just the right amount of sauce for the breaded chicken pieces to be coated in and adding the amazing flavors to the chicken. The homemade sweet and sour sauce is what really takes this recipe over the top by adding all the amazing flavors it has.

This meal is a quick one if you're needing to get a meal prepared in a hurry. Of course, I am always a fan of those! Prepared and on the table in 30 minutes and the whole family will love it! Enjoy a favorite Chinese meal right at home!

Sweet and Sour Chicken 

PRINTABLE RECIPE HERE

Ingredients for Sweet and Sour Chicken 

For the Chicken: 

1 lb boneless chicken, tenderloin or breast, cut into 1 inch pieces

2 Tbsp olive Oil 

3 Tbsp flour 

3 Tbsp Clabber Girl Corn Starch 

1 egg

1/4 tsp black pepper

1/3 cup green bell pepper, diced 

1/4 cup crushed pineapple 

For the Sauce: 

3/4 cup sugar

1/2 cup white distilled vinegar

1/3 cup ketchup 

1 Tbsp soy sauce

1 tsp garlic powder

1 Tbsp Clabber Girl Corn Starch

Serve over cooked rice and with steamed vegetables if desired for a complete meal. 

Directions for Sweet and Sour Chicken 

1. In a medium bowl, add the flour and Clabber Girl Corn Starch and stir to combine. 

2. Dip each piece of chicken into the flour/starch mixture so it is well coated. Repeat with all the chicken pieces so they are all coated. 

3. Meanwhile, in a pan, heat the olive oil 

4. In a small bowl, add the egg and pepper and stir to combine. 

5. Dip each flour/starch coated piece of chicken into the egg mixture so coated well. 

6. Add the coated chicken pieces into the pan of heated oil. Cook until each piece is crispy and golden brown, about 5 minutes or so. 

7. Once cooked, remove the chicken and drain on paper towels.

8. In the same pan, add the pineapple and diced green pepper and cook until pepper is cooked to softened and stir regularly. 

9. In the mean time, make the sauce. Add all the sauce ingredients to a medium mixing bowl and whisk together until well blended. 

10. Add mixed sauce to a medium sauce pan and bring to a low boil for 2 minutes, then remove from heat and let set a few minutes. 

11. Combine the cooked chicken, the sauce, and the peppers/pineapple mixture and mix together. Then it is ready to serve. 

12. Serve over cooked rice and with steamed vegetables for a compete meal. 

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Sesame Chicken

This Sesame Chicken recipe is so flavorful and delicious, you'll want to add it to your meal plans. It's one of those take-out favorite meals, that can be made right at home. Pair with some vegetables and steamed rice or quinoa and you'll have a simple, complete, and tasty meal, that is budget friendly as well. You'll love adding this easy recipe to your weekly meal plans.

This Sesame Chicken starts with pieces of chicken, I generally use chicken tenderloins or breasts and cut into bite size pieces. The pieces are then simply coated with eggs and cornstarch/flour, then fried to crispy perfection and golden brown.

After the chicken is done, it is tossed in the delightful sesame sauce to create our dish and ready to serve. For best dish results, you'll want to serve the chicken immediately, as the crispy coating will start to soften after it has been coated in the sauce.

Enjoy the sesame chicken over steamed rice with some of your favorite vegetables.

Sesame Chicken 

PRINTABLE RECIPE HERE

Ingredients for Sesame Chicken 

For the chicken: 

1 lb boneless chicken, tenderloin or breast, cut into 1 inch pieces. 

2 Tbsp olive oil 

3 Tbsp flour

3 Tbsp Clabber Girl Corn Starch 

1 egg

1/4 tsp black pepper

Sauce: 

1/4 tsp ground ginger

1 tsp minced garlic

2 tsp sesame seeds

1/2 cup chicken stock 

3 Tbsp brown sugar, packed

1/2 cup low sodium soy sauce

1 Tbsp Clabber Girl Corn Starch 

Serve over steamed rice and with vegetables if desired.

Directions for Sesame Chicken 

1. In a small bowl, add the egg, and pepper and stir to combine. 

2. Add the flour and Clabber Girl corn starch into another bowl and stir to combine

3. Dip each piece of chicken into the egg mixture, then roll into the flour mixture. Repeat with all the chicken pieces so they are all coated. 

4. In a pan, heat the olive oil. 

5. Add the coated chicken pieces to the pan. Cook until each piece is crispy and golden brown, for 5 minutes or so. 

6. Drain the chicken on paper towels to remove any excess oil, and remove any extra oil from the pan

7. While the chicken is cooking, make the sauce. Add all the sauce ingredients to a medium mixing bowl. Whisk in the corn starch until the mixture is well combined. 

8. Place the crispy chicken back into the pan and pour the sauce over top in the pan. Bring the mixture in the pan to a quick boil, and then simmer for 3 to 4 minute or until the sauce has just thickened. 

9. Served the sesame chicken over steamed rice with your favorite vegetables. Sprinkle with sesame seeds and green onions and serve. 

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Cornbread Chicken Pot Pie

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious! Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping. This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a bigger family with some left overs. Perfect for those cooler months when you're craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.

We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband's work has been closed. We haven't left the farm. What a great time to spend cooking and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn't disappoint. Quick. Simple. Tasty. A delicious all in one meal. 

Cornbread Chicken Pot Pie

PRINTABLE RECIPE HERE

Ingredients for Cornbread Chicken Pot Pie

Filling 

14 oz. frozen mixed vegetables 

1/4 cup butter

1 cup chicken broth

1/2 tsp salt

1/2 tsp black pepper

3 Tbsp all purpose flour

1 cup heavy cream

1/4 cup chopped onion 

2 cups cubed or shredded cooked chicken 

Cornbread Topping 

1 cup yellow cornmeal 

1 cup all purpose flour 

2 Tbsp sugar

1 Tbsp Clabber Girl baking powder

1 tsp salt 

1 cup milk 

1/2 stick butter, melted and cooled

2 large egg

Directions for Cornbread Chicken Pot Pie

For the Filling 

1. Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside. 

2. In a small saucepan, melt the butter. Add the chopped onions and saute for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, and flour. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.  

3. Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9 x 13 baking dish and set aside.

For the Cornbread Topping 

1. In a large mixing bowl, add the cornmeal, flour, sugar, Clabber Girl Baking Powder, and salt and stir to combine together. Add the milk, melted butter, and eggs. Stir together until mixture is well blended and smooth.

2. Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400 degrees for 20 -24 minutes, or until the cornbread is golden on top. 

Enjoy this Cornbread Chicken Pot Pie next time you're looking for a hearty meal!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Red Velvet Brookies

Are you looking for a fun and super flavorful dessert for Valentine's Day? Give these Red Velvet Brookies a try! They are delicious! You can't go wrong with red velvet and chocolate chip cookie dough.

Red Velvet Brookies are such a fun treat for Valentine's Day bringing a fun twist to some ever favorite desserts. A cookie and a brownie in one, creating a Brookie, the best of both worlds!

Although, it's not quite Valentine's day yet, but it's that time of year when all things pink and red start popping up in all kinds of stores and online right after Christmas.  Some things I think about when it comes to Valentine's Day is chocolate, sweets, and the color red. This sweet treat ties them all together and is packed full of flavors. This dessert is deliciously comforting just like red velvet brownie and chocolate chip cookies should be.

These Brookies are perfect for the lovely holiday, but they can be made any time for sure.

This recipe features the new Bailey's Original Irish Cream Baking Chips and adding mouth watering flavors of Bailey's Original Irish Cream.

Be sure to enjoy these with a glass of milk. They are decadent and delicious!

Red Velvet Brookies

PRINTABLE RECIPE HERE

Ingredients for Red Velvet Brookies 

For the Red Velvet Brownies: 

1 box Red Velvet Cake Mix 

1/4 cup vegetable oil

1/3 cup milk 

1 egg 

For the Chocolate Chip Cookies: 

1/2 cup cold butter 

3/8 cup brown sugar

3/8 cup sugar

1 egg 

1 tsp vanilla

1/2 tsp salt

1/2 tsp Clabber Girl Baking Soda

1/2 tsp Clabber Girl Baking Powder

1 1/4 cups flour

1 cup Bailey's Original Irish Cream Baking Chips

For the Chocolate drizzle: (optional)
1/2 cup Bailey's Original Irish Cream Baking Chips

Directions for Red Velvet Brookies

1. Line a 9 x 13 with parchment paper or grease it well and set aside. 

2. In a large bowl, mix together the red velvet cake mix, vegetable oil, milk, and egg until well blended. A smooth, thick batter forms. 

3. Spread the batter in the parchment lined/greased baking dish. The batter is thick and sticky, it was helpful to spray the spoon used to spread the batter in the dish. Set aside. 

4. Using a stand mixer, beat together the butter, sugar, and brown sugar together until nicely smooth and creamy. 

5. Add in the egg  and continue to mix. 

6. Add in the Clabber Girl Baking Soda, Clabber Girl Baking Powder, vanilla, and salt and mix well. 

7. Add the flour and mix until the dough forms. 

8. Add the Bailey's Original Irish Cream Baking Chips and mix in gently with a wooden spoon. 

9. Add small spoonfuls of the cookie dough on top of the brownie batter in the baking pan. Gently spread out until the brownie batter is completely covered to create the top later of the brookies. 

10. Bake at 350 degrees F for 35 to 40 minutes, until lightly browned on top and toothpick comes out clean. 

11. Let cool for 15 minutes until cutting and serving. Cut into small square bars.

12. For extra chocolate goodness, place 1/2 cup of Bailey's Original Irish Cream Baking Chips in a glass dish and melt in the microwave for 30 seconds at a time, stirring in between until melted. Using a fork, drizzle over the Brookie squares.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own