Southern-style Buttermilk Fried Chicken

Southern-style Buttermilk Fried Chicken

Ingredients:

• 2 lbs (about 1 kg) chicken pieces (such as thighs, drumsticks, breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Marinate the chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, or preferably overnight. This will help tenderize the chicken and infuse it with flavor.

2. Prepare the dredge: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper. Mix well to combine.

3. Dredge the chicken: Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, shaking off any excess.

4. Heat the oil: In a large skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature if available.

5. Fry the chicken: Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 6-8 minutes per side, or until the chicken is golden brown and cooked through, and the internal temperature reaches 165°F (75°C) for thighs and drumsticks, and 170°F (77°C) for breasts.

6. Drain and rest: Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Allow the chicken to rest for a few minutes before serving.

7. Serve: Serve the Southern-style buttermilk fried chicken hot, garnished with fresh herbs if desired. Enjoy with your favorite sides like mashed potatoes, coleslaw, cornbread, or biscuits.

This Southern-style Buttermilk Fried Chicken is a beloved American classic, known for its crispy exterior and juicy, flavorful meat. It's perfect for picnics, potlucks, or any occasion where you want to enjoy delicious comfort food with family and friends. 

Maple Pecan Butter Tarts

How about a classic Canadian treat with a twist? Here's a recipe for Maple Pecan Butter Tarts:

Maple Pecan Butter Tarts

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Pinch of salt

Instructions:

1. Prepare the pastry: In a food processor, pulse the flour and chilled butter together until the mixture resembles coarse crumbs. Gradually add the cold water, pulsing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

3. Roll out the dough: On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Cut out circles slightly larger than the muffin tin cups and press them into the bottom and up the sides of each cup.

4. Make the filling: In a mixing bowl, whisk together the brown sugar, maple syrup, eggs, vanilla extract, and a pinch of salt until well combined. Stir in the chopped pecans.

5. Fill the tart shells: Spoon the filling evenly into the prepared tart shells, filling each about 3/4 full.

6. Bake: Bake the tarts in the preheated oven for 15-20 minutes, or until the filling is set and the pastry is golden brown.

7. Cool and serve: Allow the tarts to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy the delicious Canadian flavor of maple and pecans!

These Maple Pecan Butter Tarts are a delightful twist on the classic Canadian treat, perfect for any occasion or as a special indulgence. Enjoy the rich, sweet flavor of maple syrup combined with crunchy pecans in a buttery pastry shell. They're sure to be a hit with Canadians and non-Canadians alike!

Peanut Butter Cinnamon Muffins

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup creamy peanut butter
• 1/4 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped peanuts for topping

Instructions:

1. Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

3. Combine wet ingredients: In another bowl, mix together the creamy peanut butter, melted butter, eggs, milk, and vanilla extract until smooth.

4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

5. Fill muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

6. Optional: Add chopped peanuts: Sprinkle the chopped peanuts evenly over the tops of the muffins, pressing them lightly into the batter.

7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

8. Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

These Peanut Butter Cinnamon Muffins are rich, flavorful, and perfect for breakfast, brunch, or as a tasty snack. Enjoy the combination of creamy peanut butter and warm cinnamon spices in every bite!

Pinto Bean and Vegetable Soup

This recipe is budget-friendly, nutritious, and perfect for a family meal.

Pinto Bean and Vegetable Soup

Ingredients:

• 2 cups dried pinto beans, soaked overnight (or use canned beans for a quicker option)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 6 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups chopped spinach or kale
• Juice of 1 lime
• Optional toppings: chopped cilantro, sour cream, grated cheese, avocado slices

Instructions:

1. Prepare the beans (if using dried): Drain and rinse the soaked pinto beans. Place them in a large pot and cover them with water. Bring to a boil, then reduce the heat to a simmer and cook for about 45 minutes to 1 hour, or until the beans are tender. Drain and set aside.

2. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

3. Add garlic and spices: Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for an additional 1-2 minutes, until fragrant.

4. Combine ingredients: Add the diced tomatoes (with their juices), cooked pinto beans, and vegetable or chicken broth to the pot. Stir well to combine.

5. Simmer: Bring the soup to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld together.

6. Add greens and lime juice: Stir in the chopped spinach or kale and lime juice. Cook for an additional 5 minutes, or until the greens are wilted.

7. Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped cilantro, a dollop of sour cream, grated cheese, and avocado slices if desired.

Enjoy your warm and comforting Pinto Bean and Vegetable Soup! It's a nutritious and satisfying meal that's perfect for chilly evenings and family gatherings.