Saturday, July 24, 2010

Food Networks Alton Brown's Fried Chicken Recipe

Posted by Generation Girls at 10:53 AM 6 comments

My husband and I watched with mouths watering, Alton Brown's Good Eats show on Fried Chicken. It was so good, we went out immediately and bought all the ingredients to make our own. Simple and profound this recipe has to be one of the best!


Fried Chicken

Recipe courtesy Alton Brown

Prep Time:
20 min
Cook Time:
20 min
3 to 4 servings


  • 1 broiler/fryer chicken, cut into 8 pieces
  • 2 cups low fat buttermilk
  • 2 tablespoons kosher salt
  • 2 tablespoons Hungarian paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • Flour, for dredging
  • Vegetable shortening, for frying


Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Tuesday, July 20, 2010

Kitchen Gardens

Posted by Generation Girls at 4:19 PM 0 comments
Even if you live in the middle of a sprawling city you can have a small kitchen garden that can save you a bundle. One of the most expensive items for flavoring our foods is herbs. Growing your own is cheap, simple and provides most taste then even the freshest store package.

A simple 4x4 or even two 2x2 plots on a balcony can hold up to 8 herbs, two Roma tomato plants, and a pepper plant.

Here are the most useful and easiest herbs to grow in your little garden spot.

  • Sweet basil
  • Common Sage
  • Chives
  • Sweet bay
  • Dill
  • Oregano
  • Woolly thyme
  • rosemary

Monday, July 19, 2010

I Am Gluten Free: Southwestern-Style Bean & Avocado Salad (gluten free, dairy free)

Posted by Generation Girls at 2:04 PM 0 comments
I Am Gluten Free: Southwestern-Style Bean & Avocado Salad (gluten free, dairy free)

I have been spending a lot of time reading I am GlutenFree blogs for awhile now and have tried several of her recipes. One of the things I have enjoyed the most is that even though her recipes are gluten free they are also many times down home and work for the entire family.

Take a little detour and check out her delicious blog.

Friday, July 16, 2010

Home Made Vanilla Custard Ice Cream

Posted by Generation Girls at 9:04 AM 0 comments
Summer memories are made of stuff like this. Whether you have a hand crank ice cream maker or an electric one this recipe is easy, fantastic and will melt in your mouth like the summer heat. With simple ingredients like milk, heavy cream, egg yolks and sugar all you need to find is a beautiful vanilla bean. It will still be wonderful with vanilla extract, but the bean adds flavor you can get nowhere else.

Pull up a chair, sit in the shade and listen to the sound of the ice cream maker as your mouth waters.

Get the recipe at Planet Gift Baskets

Wednesday, July 14, 2010

How to BBQ Fish

Posted by Generation Girls at 3:32 PM 0 comments
I have a love hate relationship with cooking fish. It tastes so good when done right, and well, it's burnt and falls apart into pieces if you do not do it right. Here is a step by step cooking method that will give you a great flavored well cooked fish every time.

1. Have your grill hot. Don't turn on the gas, wait two minutes and start cooking. The grill must be hot and ready to sear your fish.
2. Have a clean grill, freshly oiled. Now here is a little trick to a clean grill. After the fire has been going for 5 minutes, use a scraper and scrape off all the bits of leftovers stuck to the grill. The heat will soften them and they should come off like a charm. Secondly, before placing your fish on the grill give the metal and the fish a quick one two with olive oil.
3. Bring the fish to room temperature, pat dry and make sure the fillet is equal thickness. Any variation and you will have either undone meat on one end, or crispy fries on the other.
4. Season lightly with butter and lemon juice while it is cooking.
5. Once the fish is on the grill, walk away. Do not try to look under it, just let it sit and cook. Usually we start with the skin side down. After 3-5 minutes, flip your fish. You should hear another wonderful blast of sizzle. This means your grill is nice and hot.
6. Once the fish is done, give it another coat of butter and lemon juice and enjoy.

It's easy as pie. Fish was meant to be grilled and it tastes wonderful cooked that way.


Monday, July 5, 2010

The Wonders of Fresh Basil

Posted by Generation Girls at 2:56 PM 0 comments
To me, nothing says summer time like fresh basil. Recently I added some recipes to our Planet Gift Baskets Website that are all about the wonderful and complementary flavor of Basil. Check out these two links to find an amazing Mango and Basil Salsa that is beyond a perfect compliment to tacos, nachos, chicken or just eating on a crisp tortilla chip. The sweet ripe mango and the basil make this salsa a party favorite and a repeated request by all my guests.
The second recipe is a new family favorite using fresh basil and olive oil as a base dressing for this wonderful and easy summer pasta salad. Filled with yummy crisp veggies and tender whole grain pasta, you will love that you didn't need to heat your house up to get dinner on the table. The trick here is to cook the pasta in the morning, toss with olive oil and basil, and let sit in the fridge until dinner. Add the rest of the ingredients or choose your own family favorites.

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