momma's recipe for southern fried chicken

The very first thing I do is brine my chicken, I use 2 tbsp of salt to1 gallon of water.I allow it to brine for about an hour. I then transfer my chicken to a gallon ziplock bag with 2 cups of buttermilk mixed with 1 egg and  I allow this to marinade in the refrigerator for about an hour or 2. I then transfer the marinaded chicken to a ziplock bag of seasoned flour. I used about1 1/12 cups of self rising flour, 1 1/2 tsp of salt, 1 tsp of pepper, 1 tsp of poultry seasoning, 1 tsp of cayenne pepper, I will say that this is a really great recipe and it is an old family recipe also the family loves it.

Slow Cooking Chicken Cacciatore

Makes: 6 servings

Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

   

Ingredients

·         1/3 cup all-purpose flour

·         3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

·         2 tablespoons olive oil

·         2 cups thinly sliced fresh cremini and/or button mushrooms

·         1 14.5-ounce can diced tomatoes, drained

·         1 1/4 cups chopped green sweet pepper (1 large)

·         1 cup chopped onion (1 large)

·         1 cup chopped carrots (2 medium) 

·         1/2 cup  I use  Chicken broth but you can use white wine

·         1/2 teaspoon salt

·         1/2 teaspoon ground black pepper

·         2 tablespoons snipped fresh basil

·         2 tablespoons snipped fresh Italian (flat-leaf) parsley

·         1 teaspoon fresh thyme leaves

Directions

1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.

2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.

Nutrition Facts

·         Servings Per Recipe 6 servings

·         Calories310,

·         Total Fat (g)8,

·         Saturated Fat (g)2,

·         Monounsaturated Fat (g)4,

·         Polyunsaturated Fat (g)1,

·         Cholesterol (mg)110,

·         Sodium (mg)445,

·         Carbohydrate (g)16,

·         Total Sugar (g)6,

·         Fiber (g)3,

·         Protein (g)38,

·         Vitamin C (DV%)55,

·         Percent Daily Values are based on a 2,000 calorie diet

one of my favorite cookie recipes

Honey Maple Cookies Recipe


Ingredients1 cup shortening

3/4 cup honey
3/4 cup maple syrup
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
DirectionsIn a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.

Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.

Iced Raisin Biscuits Recipe

Here is a recipe to get into the fall spirit.

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup 2% milk
3 tablespoons maple syrup

ICING:
1/2 cup confectioners' sugar
1/8 teaspoon rum extract
2-1/4 teaspoons 2% milk
Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.
Meanwhile, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Yield: 10 biscuits.
Nutrition Facts: 1 biscuit equals 239 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 310 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Ingredients


3 tablespoons cinnamon-sugar, divided
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup maple syrup
1/2 cup finely chopped pecans
2 tablespoons 2% milk
 2-1/2 cups all-purpose flour

Directions
In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans.
Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar.
Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen

a nice chili for fall lowfat and diabetic friendly

Beefy Corn and Black Bean Chili


1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)


Preparation1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
Nutritional InformationCalories:
193 (14% from fat)Fat:
3g (sat 1g,mono 1g,poly 0.3g) Protein:
20gCarbohydrate:
20gFiber:
3.4gCholesterol:
40mgIron:
2mgSodium:
825mgCalcium:
0.0mg

another diabetic recipes I love muffins

Lite Pumpkin Cream Cheese Muffins


Ingredients

 TOPPING
1/3 c. chopped pecans
1/4 c. splenda
1/4 c. brown sugar (or you can use splenda brown sugar blend)
1 tb. cinnamon
BATTER:
1 1/4 cups all-purpose flour
3/4 cup splenda
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 egg
2/3 cup canned pumpkin
1/2 cup natural applesauce
1 tsp vanilla extract
FILLING:
1 (8 ounce) package fat free cream cheese
2 egg whites
1 teaspoon vanilla extract
3 tablespoons splendaTOPPING
1/3 c. chopped pecans
1/4 c. splenda
1/4 c. brown sugar (or you can use splenda brown sugar blend)
1 tb. cinnamon






Directions
Preheat oven to 350 degrees.

Pam the muffin pan you plan to use.

Mix topping ingredients together in a separate bowl and set aside.

In a small bowl, beat cream cheese until soft. Add egg, vanilla and splenda. Beat until smooth, then set aside. (Don't worry if it's a little lumpy.)

In a large bowl, mix flour, splenda, baking soda, and spice. Add egg, pumpkin, applesauce and vanilla. Beat together until smooth. Set aside.

Place pumpkin batter in muffin cups about 1/4 full. Then add one to two tablespoons of the cream cheese filling. Top with more pumpkin batter and sprinkle with pecan topping.

Bake at 350 degrees for approximately 15 minutes or until done. Makes 12 moist muffins.

Servings Per Recipe: 12
Amount Per Serving
Calories: 133.8
Total Fat: 3.2 g
Cholesterol: 19.2 mg
Sodium: 163.8 mg
Total Carbs: 20.9 g
Dietary Fiber: 1.3 g
Protein: 5.6 g