Today of all days was a comfort food day. It was just runnin through my veins and this is what I turned out! Thank you Southern Living. Thank you Mamma and Daddy for raising me in the south. Thank you God for making me a country girl!!
Summer Corn Grits
Saute 1 1/2 cup of corn (fresh or frozen) in 3 tablespoons Olive Oil and a teaspoon of garlic until cooked all the way through. In a sauce pan, bring 4 cups of water to a boil. Add 2 tablespoons butter, salt and pepper, and 1 up of grits. Cook for 25 or 30 minutes. Add in sauted corn and 1/3 cup half and half. Serve with butter
Cut as many tomatoes as you think you’ll eat. Vague, I know. Dredge tomatoes in panko bread crumbs, salt and pepper. Heat 3 tablespoons of olive oil in a skillet and add 1 teaspoon garlic. drop tomatoes in and cook until just brown. Serve with chopped basil and/or fresh mozzarella cheese.
There should only be 5 ingredients in your fried chicken EVER! They should be chicken, milk, flour, salt and pepper. If you add other things you are doing it wrong. I have been making fried chicken since I was a wee child and lets get real that in my family, you end up frying about 3 chickens for one meal. So. Lets get real about how ballin’ my fried chicken is. It is a technique. One that much be practiced and practiced again. Use whatever chicken you like. I prefer boneless and skinless because it’s easy and I like it. When I do this, I filet the chicken breast so that it is thinner, and you get more “crunchies” on the outside. Once you have rinsed your chicken. Put it in a bowl of milk. You need enough milk to thoroughly cover all the chicken you plan on using. In a 13×9 pan put a bunch of flour, salt, and LOTS of black pepper. It will seem like too much pepper, but it’s not. I promise. heat about 1/2 inch of oil in a skillet. While your oil is heating get your chicken ready, take it out of the milk. Thoroughly coat in flour, dip it back in the milk and back in the flour. Always double coat your chicken. Use one hand for wet ingredients and one for dry, that way you don’t end up with a hand that is ready to be deep fried like a Twinkie (cause that is gross). Your oil is ready when it is wavy, and when you drop a pinch of flour in it, it should sizzle. Put your chicken in the pan and LEAVE IT ALONE! It isn’t going to be ready for a good 7 or 8 minutes. So don’t mess with it. When you see brown start creepin up the side of your chicken you know you are close to flip time. If there is any white on the side that is cooking don’t flip it yet! This goes for both sides. Once both sides are brown, drain it on a paper towel and you are ready to go!!!
Hope this is helpful! Let me know if you have questions and let me know if these vague and interesting recipes work for you!