Monday, October 3, 2011

Last Night's Dinner

Buttermilk Fried Chicken, Mac & Cheese, Spicy Green Beans


Marinate chicken pieces in buttermilk and a few tablespoons of hot sauce (I use Crystal), then drain, shake in a paper bag with flour, salt, pepper, and paprika, fry in hot oil in a dutch oven over medium to medium high heat, covered and skin side down, for ten minutes, then flip and cook uncovered for another ten.

For the mac and cheese, cook a half pound of macaroni, melt three tablespoons of butter in a pot and add the same amount of flour and stir and cook for a few minutes but don't let it brown.  Add a cup and a half of milk or so and cook for five to ten minutes until smooth, then add a little worcestershire and hot sauce, salt and pepper, then mix in a cup and a half of cheddar and a half cup of parmigiana.  Put in a buttered dish, top with cheddar and breadcrumbs and bake at 350 for 45 minutes.

Beans are easy.  A can of drained green beans, a can of Rotel tomatoes and chiles a few pats of butter, bread crumbs and toasted onions on top, and in the oven with the macaroni.


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