Dinner for Two, please.

After a mad dash to the store on my way home from work to finish getting the few ingredients for tonight's dinner that I did not have, I am ready to begin cooking. The first thing I am going to make is the main dish: oven fried chicken. I have never made this before, so I am not sure how it will turn out. My husband and I are attempting to eat a little healthier- not that we were unhealthy before today. The side dishes will consist of Cracker Barrel style dumplings and macaroni and cheese. For dessert, a nice apple pie (if I have time). The best thing to do while cooking is to focus on one thing at a time. Understandably, we feel rushed at times so we try to throw more than one thing together at once. This works at times, and other times it doesn't. I am choosing to focus on one thing at a time since I am trying new recipes. Tonight will definitely be a work in progress.

Step 1: Thaw chicken
If you don't have fresh chicken, use frozen! It is ok! Just set it in the frigerator to thaw while you're at work or pop it in the microwave on defrost when you get home.

Ingredients:

4-6 chicken pieces (use chicken breasts and cut into pieces if you don't have thighs, legs, and wings)
1/2 cup all-purpose flower
Kosher salt and pepper (I love sea salt)
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprike
3/4 teaspoon ground sage

The great thing about a recipe is that you can tweek it to your liking. For me, I will probably add extra seasonings once I get started. I love smells. If it smells like it belongs in the dish, it goes in.

Preheat your oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/3 teaspoon of pepper. Dredge each chicken peace through the flour so that it is evenly and fully coated. Shake the excess off. Discard the flour.

Crush the cornflakes by placing them in a resealable plastic bag, carefully pressing to get rid of any air. Seal the bag up, and run over the flakes with a rolling pin (or use your fists to crunch flakes). Open the bag and pour the flakes into a bowl.

In a different bowl, mix buttermilk, mustard, cayenne pepper, paprika, and sage. Give each piece of floured chicken a bath in the buttermilk mixture, and then roll in cornflake crumbs.

Arrange the pieces on a rack and place in the preheated oven. Cook for 15-20 minutes, lower the heat to 375, and cook for another 25-30 minutes. You want to make sure the chicken is cooked thoroughly and crispy. The juices will run clear when it is ready.

Confession number 1: I don't have a rack. My chicken was placed on aluminum foil on a pizza pan.

Next on our menu of delights: Cracker Barell Dumplings

Dumpling Ingredients:
2 c flour
2 tsp baking powder
1/2 tsp salt
1 c whole milk (or substitute)
4 tbsp vegetable oil (or substitute)

Mix the ingredients and turn out on a floured surface. Knead 4 or 5 times and divide mix into two parts. Roll out on piece of dough to 1/8 in" thick and cut into 1"x 1 1/2" stips. Place into large sauce pan that you have placed 8 cups of water and 3 chicken bouillon cubes that has been brought to a boil and the cubes have dissolved. Cook half of dumplings until just about done and strain and set aside. Finish the other half the same way. While cooking dumplings, prepare the sauce.

Dumpling Sauce:
3 tbsp butter
4 tbsp flour
1 c whole milk (or substitute)
2 chicken bouillon cubes
1/2 tsp sugar
1/2-3/4 dumpling cooking liquid (liquid from cooking the dumplings)

Place butter in a medium sauce pan and melt, add salt and flour, and stir until thick. Mix sugar with milk, and add to flour mixture a little at a time. Stir constantly. Remove from heat when thick and smooth. Place cooked dumplings in sauce and add 1/2 cups of cooking liquid in which the chicken bouillon cubes have been added. Stir gently. Simmer dumplings until blended on low heat. Add more cooking liquid if necessary.

Confession 2: My floured surface was a piece of wax paper with flour on top. Easy to use and easy to clean.

The sauce will be thick like gravy when finished.

Mmmm. The chicken and the dumplings are smelling absolutely delicious!!! I am actually glad my husband worked late tonight so that I could prepare this meal. It makes you feel good to know you are creating something satisfying (we hope).


Final side dish: Cracker Barrel Macaroni and Cheese

Ingredients:
2 tbsp butter
2 tbsp flour
1 cup low sodium chicken broth
1/2 cup cream
2 1/2 cups shredded colby cheese
2 1/2 cups uncooked pasta
1 tsp salt

Melt butter in a saucepan on medium low heat. Add the flour a little bit at a time while whisking to make a roux.

Heat the broth. Add the broth to the roux and stir with whisk. This will thicken as it heats.
Add a lttle cream. Wait for the desired consistency. Add shredded cheese 1/4 of a cup at a time while stirring with the spoon. When you have about one cup of cheese, you can add the rest of the cheese.

Bring 4 cups of water to a boil in a separate pot. Add salt and pasta. Cook the pasta until al dente. Strain and combine with the cheese sauce.

Pour the mix into a casserole dish and bake uncovered in a preheated oven set to 350 degrees for about 10 minutes. Keep an eye on it. You want it to brown around the edges and in patches on the top. Remove and let stand for a few minutes before serving.



I have to admit, the chicken looks pretty good :-) And so does everything else! Let's eat!