Boneless Fried Chicken, Corn Casserole, and Mashed Potatoes

Today was a comfort food day. I'd been hungry for good, deep fried, rib-stickin' yumminess for a couple of days and finally after much pestering from the 12-year-old, I gave.

It was all his fault. That's my story and I'm sticking to it.

Let's start with the corn casserole. It will take the longest to make. Yes I know, it is tempting to jump into the chicken part because... mmmm... who can resist fried chicken? (Other than veggie people?)
But we must do this in order to make it come out on time and hot, right?

Stop grumbling at me and just listen. Yes you could snack on the chicken while you make the rest but then not only will you jot have enough to feed the masses but it'll be all soggy and cold by the time you're done.

Ok. See. I told you.

Onward to corn casserole. You will need a stick of butter, a can of corn, a can of creamed corn, a box of cornbread mix, a tub of sour cream, and 2 eggs.

Melt the butter and dump into and 8x8 or 9x13 pan.

Mix corn bread mix with creamed corn, corn, 1/2 tub (8oz) sour cream, eggs and mix. Pour into pan.

Throw into oven at 350 for about an hour. 

Now would be a good time to chop your taters for mashed potatoes. I generally use 2 potatoes per person as we are mashed tater-aholics. Boil them in water infused with chicken bouillon, 1 tbs butter and a couple of garlic cloves.

Now you can start on the chicken.

Start your oil heating up. Or Crisco. Crisco is even better. If you have some bacon grease, mmmmmm.

Ok. So I have this weird thing about chicken. I can't deal with veins, dark meat, tiny bones and tendons. I grosses me out. I buy boneless breasts in giant bags at Costco. They are clean and require nothing but a tiny bit of trimming and de-thawing.

This recipe requires boneless chicken breasts, about 4 large ones, into 1-2" sized pieces.

You will also need two additional containers. One with 2 eggs slightly beaten, and one with 1c flour, 1/4 c bread crumbs, 1/4 c cornmeal, pinch of salt and pepper, dash of garlic, dash of chili powder.

Dredge the chicken first in the egg.

Then through the flour mix.

The into the pan with HOT liquid cooking lubricant.

Cook each 4-5 mins per side. Wait until the oil reheats between batches, you want it hot to get crispy chicken. Set the finished pieces onto a plate lined in paper towels or a cloth towel you don't mind being dedicated for this particular task. 

Drain the potatoes as soon as they are done, or keep the liquid and freeze for things like soup or bread. 

Squish them with some milk and butter and a pinch of salt. 

Check on corn casserole. Throw in next batch of chicken.

You chicken should be done about the same time as the casserole. Take it out and let it sit for a few minutes. 

Dinner is done. Proceed to serve to the masses.

Fried Chicken

1c flour

1/4 corn meal

1/4c bread crumbs

1Tbs garlic

pinch of salt and pepper

4 large chicken breasts

2 eggs

1 bar of crisco or vegetable oil for frying.

Heat oil or crisco in heavy skillet. Mix dry ingredients. Cut up chicken into 1-2" pieces and sprinkle with salt and pepper. Beat egg slightly. Dredge chicken in egg then coat in flour mix. Fry 4-5 mins on each side until cooked thoroughly and brown. Drain. While warm, sprinkle again with a little salt or seasoned salt. 

Corn Casserole

1 box corn muffin mix

1 can creamed corn

1can kernel corn

1 stick butter

8 oz sour cream

2 eggs

Melt butter in bottom of 8x8 or 9x13 pan. Mix rest of ingredients together and spread evenly in pan. Bake at 350 for 1 hr for 8x8, 35-40 mins 9x13.

Mashed Potatoes

2 potatoes per adult. 1 per child, cut into chunks

3 Tbs butter

3 teaspoons chicken better than bouillon or 2 cubes of bouillon

4-5 cloves of garlic

1c milk

Boil potatoes in water with bouillon, 1 tbs butter and garlic. Drain. Heat butter and milk. Mash potatoes. Add milk and butter and mash some more. 

Penne with Pesto Cream sauce and Stuffed Mushrooms

I have made a decision regarding the food blog.

I originally started posting as meals, because everyone usually makes a meal. Then I went to the individual recipe thing as that seemed to be the format many liked. Then I realized that everyone who writes a blog is doing the same thing as everyone else. They are either copying the Pioneer Woman's format on their food blogs or just post individual recipes.

I have decided that most of us make more than just one thing when we cook, and a good majority of people who look at recipes and new ideas are women or parents or people who cook for more than just themselves.

This makes things easy on me as well as my readers. You guys get a one page meal with multiple recipes and how to get everything ready in sequence, AND I don't have to make a million posts for individual recipes. This saves us both time in our busy, hectic lives.

There is a search option, so I am guessing people will use that if they are looking for something specific.

That being said, here is the next meal-like recipe. Jill, I made the stuffed mushrooms just for you so I could fulfill the request for the recipe :-)

I needed something to go with the Stuffed Mushrooms and pasta or steak is always a good option. As steak is not in my budget, this became a vegetarian meal.

Now, before you run off, adding steak or chicken is a cinch and is very yummy. That makes this meal easy for split households as well. Cut your meat up into strips and saute with some olive oil and garlic and serve over the top of the noodles. Or grill/fry/bake your meat of choice and serve off to the side. The steak with blue cheese butter is a good meat dish to go with this.

Looks totally yummy right?

So... Grab your ingredients. You'll need 8-10 large mushrooms, frozen spinach, bread crumbs, an egg, cheese of choice,  medium sized onion, noodles, alfredo sauce, pesto sauce and capers if you have them. Also grab some chicken or vegy bouillon or better than bouillon if you have it. 

Ok. Now. Micro-nuke the spinach. My 8 mushrooms took about 1/2 c of thawed spinach. 

Stem the mushrooms and clean out the fluffy white flesh the stems leave on the inside while the spinach is getting de-icy. Chop 1/2 the onion and the mushroom stems into tiny bits. 

Get out your cheese and shred if needed or in my case, using goat cheese...

I crumbled it. 

Like this. Amount is up to you. I used about 1/2 c.

Mix the ingredients together. Spinach, onion, stems, cheese, 1/4 c bread crumbs, 1 egg, 1 tbs garlic powder and a pinch of basil. 

Oh yeah, forgot to mention those. 

Spoon stuffing into mushrooms and mound. Yes, your hand will get dirty 'cause you have to kinda mold the stuffing to the top a bit, but its ok. That's what sinks are for. 

Mushrooms stuffed, pop in oven at 350 for maybe 20 mins.

Meanwhile, as the mushrooms are getting all happy boil some water and get the pasta going. Pop in a couple of teaspoons of bouillon to make it taste even better.

Mix half the pesto and half the alfredo together in a microwave save thingy.

Get a salad made or whatever veggie you intend on making.

Check the mushrooms. Now top with some more cheese, and put under broiler for about 2 mins. 

When they come out they should look like this. Ish.

When the noodles are done cooking, drain them and nuke the sauce.

And then you are done. Plate the noodles, top with sauce.  

And see what the beautiful mushrooms look like inside... MMMMMM.

Stuffed Mushrooms
8-10 large mushrooms
1/2 c spinach, thawed
3/4 c goat cheese crumbled or mozzarella shredded plus 1/4 c.
1 Tbs garlic powder
1/4c bread crumbs
Mushrooms stems, minced
1/2 onion, minced
1 egg

Stem the mushrooms and clean out cavity or any remaining stem parts. Mix together rest of ingredients except 1/4c of cheese. Spoon into mushrooms and mound slightly over top. Bake at 350 for 15 mins. Top with other 1/4 c of cheese. Broil until cheese melts and is slightly browned. 

Penne with Pesto Cream Sauce
1 lb Penne
Jar of pesto
Jar of alfredo sauce
3 Tbs capers

Boil pasta. Mix 1/2 jar pesto with 1/2 jar alfredo. Drain pasta. Add capers. Top with sauce. 

Serve with salad, bread or other vegetable.