Blog Archive:

Buttermilk Potato Fried Chicken

1 (3 pound) whole chicken, cut into pieces or 1 pkg. chicken tenders

2 cups buttermilk

1 cup dry potato flakes

1 cup all-purpose flour

1 teaspoon poultry seasoning

1/2 teaspoon salt

1 teaspoon ground black pepper

1/2 cup olive oil (½ butter)

1/2 tsp. garlic powder

1 tsp. paprika

Instructions

Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight or several hours. (I use a gallon zip-lok.) When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat. 3 In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear. (Make sure the oil is sizzling before you put the chicken

Posted by Chris in NM

Buttermilk Baked Chicken

vegetable oil for baking sheet

8 slices white bread

1 cup buttermilk

1 teaspoon hot pepper sauce

salt and pepper

3/4 cup grated Parmesan cheese

1 teaspoon dried thyme

4 pounds chicken parts, rinsed and patted dry

Instructions

Preheat oven to 400F. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, hot pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the bread crumbs, Parmesan, thyme and 1/8 teaspoon pepper. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the bread crumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Bake until chicken is golden brown, about 35 minutes. Leave enough space between the chicken pieces so that they crisp evenly all the way around. Serves 8. .

Butterfly Shrimp

Servings: 4

 

1 pound cleaned shrimp

1 cup Bisquick Baking Mix

2 eggs

1/2 cup cold water

1/2 teaspoon salt

Instructions

Heat fat or oil (1 1/2 inches) to 375 degrees in electric skillet. Cut slit lengthwise in shrimp but do not cut completely through. Flatten shrimp and pat dry.

Stir remaining ingredients until smooth.

Dip shrimp into batter.

Fry in hot fat 1/2 to 1 minute on each side or until golden brown. Drain and serve immediately.

 

Source: http://www.bisquick.com

Butterflied Chops And Potatoes

6 or more medium red potatoes, thickly sliced
1 large onion, quartered and thickly sliced
4 to 6 boneless, butterflied pork chops
1 packet Zesty Italian dressing mix (0.6oz)
salt and pepper to taste

Instructions

Toss potatoes and onion with salt and pepper; top with pork chops. Sprinkle chops with
dressing mix. Cover and cook on low 7 to 9 hours. (a 4 1/2-quart or larger pot will be necessary for the larger number of chops & potatoes.)
Serves 4 to 6.

Butterfinger Pie

8 ounces cream cheese, softened

1 package mini-Butterfinger* bars, chopped

1 large container Cool Whip

1 (9-inch) graham cracker crust

Instructions

In a large bowl, beat cream cheese until smooth, then add chopped Butterfinger bars. Fold in thawed Cool Whip. Put mix in shell and let it firm in the refrigerator. It is best to make this the day before you plan to serve it. If you are unable to, put it in the freezer to firm.

Butter Bean Chili

1 lb. ground pork

1 c. chopped onion

2 cloves garlic, minced

1 (16 oz.) can diced tomatoes

1 (16 oz.) can butter beans

1 (8 oz.) can tomato sauce

2 (4 oz.) cans diced chili peppers

1 tbsp. chili pepper

1/2 tsp. sugar

1/2 tsp. salt

1/2 tsp. dried basil, crushed

1/4 tsp. black pepper

1/8 tsp. red pepper

Instructions

Cook pork, onion and garlic until meat is brown and onion is tender; drain off fat. Stir in tomatoes, butter beans, tomato sauce, chili peppers, chili powder, sugar, salt, basil, black pepper and red pepper. Bring mixture to boiling, reduce heat. Cover and simmer for 30 minutes..

Burrito Bake Recipe

1 (16 oz.) can refried beans
1 c. Bisquick
1/4 c. water
1 lb. ground beef
1 c. salsa
1 1/2 c. shredded cheese

Instructions

  1. Spray 9 inch pie pan with Pam.
  2. Mix refried beans, Bisquick and water together.
  3. Spread in pie pan and scoop out center to form crust.
  4. Brown ground beef – then put in shell.
  5. Pour salsa over beef, spreading evenly.
  6. Spread cheese over salsa. Bake at 375 degrees for 30 minutes.

Burrito Bake

Servings: 4

1 (16 oz.) can refried beans
1 cup Bisquick
1/4 cup water
1 lb. ground beef
1 cup salsa
1 1/2 cups shredded cheese
3 green onions – chopped

Instructions

Spray 9 inch pie pan with Pam. Mix refried beans, Bisquick and water together. Spread in pie pan and scoop out center to form crust. Brown ground beef – then put in shell. Pour salsa over beef, spreading evenly. Spread cheese and green onion over salsa. Bake at 375 degrees for 30 minutes.

Burgundy Meat Loaf

2 Lb Ground beef; or mixture of beef/pork/veal
1 Small Onion — chopped
2 Eggs
1 C Soft white bread crumbs
1/2 cup Parsley — chopped
1/2 cup Dry red Burgundy (or beef broth)
1 tablespoon Basil — fresh
1-1/2 teaspoon Salt
1/4 teaspoon Pepper
5 slice Bacon
1 Bay leaf
8 ounces Tomato sauce with mushrooms, heated

Instructions

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover.

Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well-done. Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf.
Serves 6

Burgundy Burgers

1-1/2 Pounds Ground Beef

1/4 Cup Burgundy Or Other Red Wine

1/4 Cup Onion; Finely Chopped, 1 sm

1 Tablespoon Worcestershire Sauce

1 Teaspoon Seasoned Salt

1/4 Teaspoon Pepper

1/8 Teaspoon Garlic Salt

Instructions

Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping.