>Dinner Recipes< Share, Swap, Enjoy!!!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by TeaChick, Sep 15, 2014.

  1. TeaChick

    TeaChick Crowing

    May 5, 2013
    Deep South
    My Coop
    Hi, I wanted to share some of the recipes that my family use to make me wonderful dinners.[​IMG]
    I don't have to cook (mostly, b/c I'm not that good at it[​IMG]), but in order for me to be able to re-create their amazing results, they write down the recipes for me.[​IMG]
    Since even I can cook these,[​IMG] I thought I would share them, so here you go...
  2. TeaChick

    TeaChick Crowing

    May 5, 2013
    Deep South
    My Coop
    Buffalo Boneless Skinless Thighs
    · Family sized package of boneless skinless chicken thighs
    · 1 c flour
    · Salt & Pepper to taste
    · 1 c butter, melted
    · 1 c hot sauce (Frank’s is the original)
    Mix flour, salt, and pepper in a bowl; set aside.
    Begin heating oil to 350*F.
    Trim excess fat off the chicken. Toss in flour to coat and lay out on covered cookie sheet.
    Fry several pieces of chicken in the hot oil at a time; be careful not to put in so many that the level of the oil gets too high in the pan. Fry for about ten minutes.
    Place fried pieces of chicken in a large, deep baking dish (we use an 11x15x2” pan).
    Stir together melted butter (or margarine) and hot sauce(s). Either pour sauce over chicken in pan and toss, or serve chicken with sauce poured over it on the plates or on the side.
    Serve with bleu cheese dressing. =D
  3. TeaChick

    TeaChick Crowing

    May 5, 2013
    Deep South
    My Coop
    For dessert, we made this from
    Here's the link to the recipe online:

    and here's a picture of it:
    [​IMG] and sliced: [​IMG]
    Beautiful and yummy!!!

    Lemon Blueberry Layer Cake with Cream Cheese Frosting

    • 1 cup (230g) unsalted butter, softened to room temperature
    • 1 and 1/4 cups (250g) granulated sugar
    • 1/2 cup (100g) light brown sugar
    • 4 large eggs, at room temperature*
    • 1 Tablespoon vanilla extract
    • 3 cups (375g) all-purpose flour, careful not to overmeasure*
    • 1 Tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (240ml) buttermilk*
    • zest + juice of 3 medium lemons*
    • 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
    • 1 Tablespoon all-purpose flour
    Cream Cheese Frosting
    • 8 ounces (224g) full-fat cream cheese, softened to room temperature
    • 1/2 cup (115g) unsalted butter, softened to room temperature
    • 3 and 1/2 cups (420g) confectioners' sugar
    • 1 - 2 Tablespoons (15-30ml) heavy cream*
    • 1 teaspoon vanilla extract
    • pinch salt
    Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
    Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
    In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
    Spoon batter evenly into 3 prepared cake pans. Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
    Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
    Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
    Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.
    Helpful notes:
    *This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
    *VERY careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 375g.
    *Please use buttermilk in this recipe. See note in post about how to make your own at home.
    *1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
    *Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
    *Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

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