Thursday, March 29, 2012

Oven Fried Chicken 350

Been thinking about the food blog this morning. Since I’m taking care of my sweethearts every other day and I’m having company for a meal next week, I wanted to do this one today as I might not have time next week. Now I know some of you have voiced the opinion that frying chicken is just WRONG. Too hard to do and don’t want too. It’s not hard and takes no time at all. In fact that is what my friends have asked me to prepare.
I don’t make greasy fried chicken and I wish I were close enough to you to teach you how to cut one up so you get a couple extra pieces. It goes 2 wings, 2 thighs, 2 legs, 3 breasts and 1 pulley bone. Of course there is the back and the part that went over the fence last. :)  I thought you might like to try this recipe. I made I last night and it is a NO FAIL and really good.


  • 1 Frying Chicken, about 3 ½ pounds. Cut up
  • 1 1/2 cups of Flour
  • Thyme and Rosemary
  • In a zip-loc bag add the flour, a good tbs. of Thyme and Rosemary
  • Salt and Pepper.
Look at it and if it doesn’t look like enough herbs, salt and pepper add more. Don’t go nuts tho. Thyme is strong. Add your Chicken pieces to the bag and shake them up until coated.

In an iron skillet or ovenproof skillet, add about ½ inch of Canola Oil so it definitely covers the bottom.
Put it on MEDIUM HEAT and wait until you see the oil ripple. Lay the biggest piece in the middle and work the others around it. If your stove is too hot turn it down. They do not have to be done, just brown. Lift them and look to see if they are brown. When they are golden on all sides cover with a tight fitting lid and put in the oven for about 35 minutes. Don't add any water or anything. It will be tender and juicy and really full of flavor. Lift the chicken out onto a paper towel and scrape the bottom of the pan with all the brown crispy stuff in it. Pour off some of the liquid off if there is too much.

Making pan gravy

Stir ¼ cup flour [approx] into the liquid and let it cook for a few minutes and then add some milk. Not too much or it will be too thin. Let it cook over medium heat until it begins to thicken. It will thicken more after it cools. I serve this with potatoes or just bread and gravy [a farm favorite].  My Mother used to make this and it is still a good recipe. Hope you will take a chance and try it.   

Thursday, March 22, 2012

Gayle's Meatloaf 350

Have been thinking about what to post next and asked my daughter and she seemed to think that my Meatloaf was a good one. I had many failures with my meatloaf, don't mind telling you.  I tried everything to get it to hold together from left over Rice to Oatmeal and even Saltine Crackers. Every time I would serve it my husband and son would say "It tastes good but it's crumbly".  It just wouldn't slice, even cold! So I finally figured out what to do and have been making it for many years this way and it works.  Don't remember my Mother's Meatloaf but I do remember she was the one who suggested the Bacon and I'm glad she did because it makes it good.


Gayle's Meatloaf  350

  • 2 pounds of Ground Chuck
  • 1 pound of Ground Sausage [get the Jimmy Dean Reduced Fat, original]
  • 1 large Onion, Chopped fine
  • 1/2 Green Pepper, Chopped fine
  • 2 eggs
  • 4 slices of Bacon [set aside]
  • Salt and Pepper to taste
  • A couple of hand fulls of homemade bread crumbs
  • Enough Milk to get it to hold together.
Squish it up good so it is mixed well.

**Put into a loaf pan and spread the 4 slices of Bacon on top, carefully tucking it down on the end and sides. Bake at 350 for about an hour and maybe a half but don't over bake or it will be dry. Stick it with a fork and if it isn't bleeding take it out and let it rest on a platter. Even if the middle isn't quite done you can eat the ends and then wrap the rest in foil and put it back into the oven. We have a very finicky oven and we never know how long anything is supposed to take. You can't know the frustration. You just have to hang around the kitchen and watch whatever you are baking. AARGH!
When it is done be sure to let it rest for at least 15 minutes before slicing.

**Now, I have a meatloaf loaf-shaped pan that is two pans in one. It has holes in the top pan for the fat to run through to the bottom pan and I really love it. No greasy meatloaf for me. If you don't have one of these I would suggest putting it in a loaf pan and when it is done I would carefully lift out onto a paper towel to soak up any grease that is there.  Shouldn't be much if your chuck is lean.
The bread crumbs are what makes the difference in getting it to slice well. I use any left over bread, hamburger or hot buns, wheat or white and make them in my food processor. If I have too much I just put the crumbs in a zip-loc bag and freeze until I make meatloaf again. 

I also have been known to get some Heinz  Home style Savory Beef Gravy, heat it in a small bowl and drizzle it over the sliced meatloaf. Makes a pretty presentation and it's not bad either. I serve either baked potatoes, parsley and butter new potatoes, and a green veg like Green Beans or Broccoli.  Hope this works for you and you enjoy it.

Tuesday, March 13, 2012


I was thinking about eggs this morning. I love breakfast. I have to be careful about cholesterol so I can’t have eggs a lot. Now my husband didn’t think he had breakfast if eggs weren’t involved. My Mother was a big believer in breakfast. We always had some kind of HOT cereal, toast, orange juice or scrambled eggs, 1 piece of bacon, toast and of course orange juice. I can remember the smell of that breakfast as it was cooking. Smelled so good.  I’ve learned a few things about eggs that I wonder if you all know. You probably do but maybe someone doesn't and could use the information.

First, always check for the date on the end of the egg carton before you buy. For instance, I just bought some eggs on the 9th and the date on the eggs say they are up on the 29th.  Lets say today is the 19th, then they would be old enough to hard cook and peel without coming apart and causing a melt down in the kitchen.  If you are going to hard cook eggs [not boil] you need the oldest eggs in your refrigerator.


Place the eggs in a pan so they are in a single file or circle never on top of each other. Cover them completely with cold water and bring to a boil. Take immediately off the heat and cover tightly for exactly 20 minutes. Set your timer. Immediately pour off the hot water and with the cold-water running, crack each egg and peel under the cold water. [You don’t want a small shell in anything] They should peel easily. Fresh eggs don’t peel and I don’t care what you do they won’t peel. Your egg yolks should not have the color green anywhere near the yolk. If they have that then you have over cooked them. It isn't the end of the world tho and they will still taste the same but just sayin, no green.


I know I have made a room full of these eggs. We always called them this because we didn’t want to give the devil any respect. My daycare kids loved them, of all things. My sister and I have come upon a new recipe for them and I thought I might share it with you. I’m not going to try and put down the measurements, as you will know how stiff or thin you will want the filling to be.
  • About 6 Hard Cooked Eggs
  • While they are hot put them in the food processor to get them smooth. The eggs will take on the flavors if you make this while they are warm.
  • Small amount of Mayonnaise
  • Little bit of Mustard
  • Onion powder
  • Mascarpone Cheese
  • Equal amounts of the Mayonnaise and Mascarpone
  • Salt and pepper to taste.
We don’t even make the kind we used to make anymore. These are smooth and creamy. As my son-in-law said when he tried one “What could be bad about eggs and cheese”. These are really good, yummy in fact, different.


These eggs are really good for you, as they are not cooked in any fat or grease. Truly I say, they are so good. I always like them on buttered toast. They are quick and simple to make and my husband and son loved them. My sister likes them in a bowl without toast.

You will need a small, approximately 3 cup non-stick saucepan [I got mine at Schnucks]
Add about 2 1/2 C warm water and bring to a boil, then turn down till it just simmers.
Now…lots of folks say to add a tsp of vinegar but I think it makes them taste like it and no to that. If you use fresh eggs they will not splat all over the bottom of the pan, but will hold together.  Slowly drop them [down close to the rim of the pan not up by the ceiling] into the water. Push the toast down now. Watch the eggs and as the white begins to turn white and the yolk begins to be covered white you are close to being done. Get out a paper towel and lay next to the stove. When the toast pops up butter it, put it on a plate and with a slotted spoon that is for a no-stick surface, carefully get under the egg and kind of jiggle. [the egg]If the white is firm but the yolk soft, lift out onto the paper towel. Let it rest there a minute and then carefully flip it over onto the spoon again and then flip onto the toast. They are so beautiful you won’t believe you did it. You may have to practice a few times but you’ll get the knack and few people know how to do this well and you will be one of them.



These are not my favorite but they are good. My Mother always made these when we didn’t have many eggs in the house. She would fry 3 pieces of Bacon until they were really crisp. This must be done slowly or you will have burned bacon and pan at the same time. Yuck! There would hardly be any bacon fat in the pan with 3 pieces of Bacon so she didn't pour it off. Then she would take the pan off the burner and drop in three eggs. Put the pan back on the burner and slowly cook just until the white was cooked. Then she would add a couple of Tbs of water and cover them for a few minutes, just until the yolk was soft cooked. Easy and these are good.


Now my Mother-in-law was raised in Kentucky, Indiana and Missouri and she always had plenty of bacon and eggs as she was always on some kind of farm. She would always, without fail, fry at least 2 pounds of Bacon. Then she would take her frying pan [always an iron skillet] off the heat and drop about 4 eggs in it. She would baste them with the grease and scoop them out. These were good but they were so greasy. I never made them this way but I have to say they both lived to be 84 and 86. Makes you wonder.


There are many people that seem to want to add all kinds of things to the eggs that you are beating. I have tried them all. Water, milk, dogs, pony's. [a joke guys]. I've been told it makes them fluffier, lighter whatever. Frankly when you are eating scrambled eggs you really are not noticing this. What you are noticing is if they have been cooked too long and if they have any taste. Now I don't like them unless I have fried some Bacon and drained all the fat out of the pan. Then I  pour the beaten eggs in and cook slowly,scraping the sides until they are almost done. I have been known to over cook them and therefore they resemble rubber. Try not to do that. When you see that they are almost cooked but a little soft quickly get them out of the pan into a bowl or plate. Makes me hungry just thinking about them.  I do sometimes add chopped Ham or crumbled Bacon. Don't have to fry as much Bacon that way. Humm good! 

Well, that's it for the eggs. If you try any of these please let me know.

Saturday, March 3, 2012

Mama's Oatmeal Cookies

"Whether therefore ye eat or drink, whatsoever ye do, do all to the glory of God"
 1 Corinathins 10:31

I have been thinking about this recipe for a while and wondered if you would like a new [old for me] Oatmeal Cookie recipe. It's a good one and my children and daycare kids seemed to really like it. These cookies are a chewy, crisp cookie. I know that sounds nuts but they are. Really a good source of fiber for kids too.

Mama's Oatmeal Cookies

Preheat oven 350

Spray cookie sheets OR use the paper the butter was wrapped in to coat the sheets.
  • 1 - C Butter room temp or put it in the microwave for 10 seconds
  • 1 - C White Sugar
  • 1 - C Dark Brown Sugar [there is a difference between dark & light]
  • 2 Large Eggs, room temp is best, but it's not a matter of life and death to the cookies.
  • 1 tsp. Vanilla
  • *2 Tbs. Orange Juice, if it's not exact it's OK (see below)
  • 1 tsp. Soda
  • 1 tsp. Salt
  • 1 1/2 C Flour [not self rising]
  • 1 tsp. Cinnamon
  • 1/2 tsp. of Allspice or Pumpkin Pie Spice
  • 1/2 tsp. Nutmeg [scant]
  • *Orange Rind from One Orange (Get the rind off the orange first before squeezing it for juice. Hint: Roll Orange on the counter to soften and it will juice much easier.)
  • 3 - Cups Old Fashioned Oats [no quick]


Cream first three 4 minutes until light and fluffy.
Add eggs one at a time beating to be sure they are incorporated.
Then add Orange Juice and Vanilla, beat until blended in.

In a separate bowl whisk together the flour, soda, salt, and spices plus the Orange rind.
Slowly add flour mixture to batter and blend in. Then add the Oats a little at a time. Mix well but don't beat it to death.

Drop on cookie sheets with a cookie scoop or a couple of teaspoons, 3 across. Bake about 9 to 12 minutes.

We have a horrible oven and we never know how long to bake things we just have to look at them. About half way through I usually turn the sheet around.  These cookies will spread out so don't get them too close together. When they are done leave them on the cookie sheet for a couple of minutes for them to cool or they will scrunch up.

**Now if you want to vary these you can add 12 oz. pkg. of mini chocolate chips instead of the spices. The Orange is good with the chocolate.
2/3 C Raisins and 1/2 C chopped Pecans along with the spices & Orange. [my favorite but kids don't like the nuts]

I hope you like these and they become a go to recipe for a quick cookie that is good for you and delicious.