Southern Fried Chicken

A couple of weekends ago, my only goal was to make fried chicken. Since I'm a southern woman in my thirties, it just seemed like learning this important life skill was the the next step for me. I did my research, devised a plan, went to the grocery store and invited my sister over for dinner. Also, I should add that I'm absolutely terrible at taking recipe photos so I apologize if any of my photography offends you.

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Here are the ingredients:

Buttermilk (enough to cover a dish of chicken)

Crisco or whatever oil you prefer

2 cups flour

Tablespoon baking powder

Tablespoon salt

Teaspoon black pepper

Teaspoon white pepper

Teaspoon paprika

Tabelspoon garlic powder

Tablespoon onion powder


Cover chicken in two cups of buttermilk

Cover and marinate in the fridge for an hour. After marinating, remove chicken from the dish and put it on a plate. Set aside.

Add two eggs to the buttermilk and scramble with a fork.

Dump flour, baking soda, salt, black pepper, white pepper, paprika, garlic powder and onion powder into another dish that's perfect for dredging chicken. Stir it all together.

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Heat oil in Dutch oven over medium high heat. You'll want to have enough oil to be an 1.5 inch deep in the pot.

Dredge the buttermilk soaked chicken in the flour mixture. Then dip it back into the egg-buttermilk mixture and then dredge again in flour mixture. Yea that's right baby, we're double coating these bad boys.

Carefully put chicken into pot and fry for 10 minutes, flip and fry for another 10-15 minutes. Side-note: I accidentally typed 'cry' instead of 'fry' in that last step, which is also true because it's completely normal to cry tears of joy when your kitchen smells like fried chicken heaven.

Make sure you thoroughly cook each piece! Since a huge phobia of mine is serving loved ones under-cooked chicken, I cut into almost every piece to make sure it was cooked through. Which was sad for the presentation but good for my anxiety.

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And what you have now, my friends, is beautiful, crispy, delicious, southern happiness. I served it alongside a Gillean family favorite, the Pioneer Woman's mashed potatoes and my mama's canned green beans.

Needless to say, that was a Saturday well spent. I can't wait to make this again for all my friends! Let me know if you try this recipe!

XOXO,

Di

My 6 Tips For Making Poured Icing Sugar Cookies

If you aren't following me on instagram, first of all, shame on you. Second, you may have missed the Valentine's Day cookies I made this weekend! I've received several comments/messages asking me how to make these babies so that's what this post is all about.

First things first. Bake at 350 is my go-to cookie resource. She taught me everything I needed know about cookies and I've never even met her. My absolute favorite sugar cookie recipe is her vanilla-almond sugar cookie. When I make sugar cookies, those are the ones I make. I also always use her royal icing recipe.  Her posts are so helpful and contain all the information you'll ever need. But, if you're like me, you skim things and don't have much patience so here are a few stand out tips/lessons I've learned in the times that I've made these cookies.

1. Don't over-beat the royal icing. Once you pipe it on and it dries, it will crumble off of the cookie in some spots if you've over-beat the icing.

2. Set aside at least 3 hours.

3. Don't miss her tip that says to leave the cookies out overnight so the icing dries. Your instincts will tell you to cover them so they don't get stale but don't. You don't want to spend hours decorating cookies that don't end up drying. It sucks. Not that I know from experience because I never make mistakes when it comes to having patience. That was a joke by the way. And no, the cookies won't go stale.

4. Meringue powder can be found at Michael's.

5. Buy several piping tips and couplers. Also, buy the disposable piping bags. You're going to want to have a piping bag for each color that you use.

6. Don't be afraid to add more water to your icing for flooding. If you don't know what flooding is, it's where you thin out the icing after piping the edges and then fill in the center like so...

Please pardon the terrible lighting/quality of that video. :)

So, between reading the Bake at 350 posts and my tips, you'll be a pro at making poured icing sugar cookies. And give yourself grace the first few times you make them but I promise you can do it. It's a learning experience!

Also, be sure and order a unicorn cookie cutter like mine. It's my favorite.

Comment below if you have any more questions!

XOXO,

Di

Nutella Milkshake Recipe

(Originally posted on Simple Native) Nashville recently got a Flip Burger Boutique and my husband and I stopped in for dinner on our way to the hockey game. I had been to Flip Burger before with Vicky in Atlanta last year and I deeply regretted not ordering a Nutella shake that day. So, when the mister and I went a few weeks ago, we got one to share. And oh my my. It was amazing. So, naturally, we took on the task the following weekend of trying to replicate that heavenly dessert. And now I feel dangerous and alive knowing I have the power to make this anytime I want. Given there's chocolate ice cream and Nutella nearby.

I couldn't simply keep this power to myself, so here you go. Carry this burden with me. Here is what you'll need:

Nutella Milkshake

3 cups of chocolate ice cream (we prefer Blue Bell brand)

2/3 cup of half and half

1/4 cup of Nutella

Add all of the ingredients to the blender, secure lid and blend on low until combined.

This recipe makes one (very share-able) milkshake.

Pour into a glass and drift into complete bliss. Or add two straws and sit across from your love and stare into their eyes. That's what Tim and I do.

Okay not really.

What's your favorite kind of milkshake?

XOXO,

Diana

Homemade Lip Balm

Last week, someone asked me how I kept my lips so smooth (yes these are the kinds of things gals discuss). My response was, "kissing my husband". But the next day, I realized that Tim's (my husband) homemade beeswax lip balm is really what does the trick. He is always finding ways to cut out chemicals so that's why he decided to make this stuff out of real ingredients and now my lips are always soft and smooth!

So since we love to live our lives with less chemicals here at Simple Native, I thought I'd share Tim's lip balm recipe. He said I could. Because I think that smooth lips are something we take for granted until we don't have them. Putting lipstick or gloss on chapped, flaky lips just doesn't work!

Here's what you'll need:

2 tsp beeswax

3 tsp coconut oil

4 drops rosehip oil

4 drops peppermint oil

Directions:

Using a double boiler, melt the beeswax. Once melted, add the coconut oil until it is also melted. Then add the essential oils rosehip and peppermint. Pour mixture into containers of your choice while it is in the liquid form. We ordered these lip balm tubes from amazon for really cheap. Let it sit until it hardens.

It is so easy! And you can play around with the oils you add. Just make sure they're good to ingest. We use the rosehip oil because it has amazing benefits for skin, such as anti-aging and the peppermint oil because it smells so good.

Hope you enjoy!

Diana

Poppyseed Chicken Recipe

Making Poppyseed Chicken is not like riding a bike. I found this out this past weekend when I went to whip some up and couldn't remember how to make it. I went to the internets to find the recipe and none of the recipes I found were exactly what I wanted so I got started without one. I went with my gut and it turned out great. So I thought I'd share my recipe with you all (and it's also for my benefit for next time I want to make it and can't remember :) )

Here's what you'll need:

1.5 lbs of shredded, cooked chicken

2 cans of cream of chicken

1.5 cups of sour cream

2 tablespoons of poppyseeds

1.5 sleeves of Ritz crackers (crushed)

1/4 cup of melted butter

Preheat oven to 350

Once your chicken is cooked and shredded, mix it with the cream of chicken, sour cream and poppyseeds.

Pour the mixture into a 9x13 dish

In a separate bowl, mix together the melted butter and crackers. Then sprinkle evenly on top of the chicken mixture. This will be the most scrumptious topping you'll ever eat. Make sure you don't eat any of this before you sprinkle it onto the chicken because you won't be able to stop and then your poppyseed chicken will be without a topping and you'll be wrought with guilt for eating crackers soaked in butter.

Bake for 35-40 minutes or until the mixture is bubbling.

Serve it on top of brown rice and your husband will think you've been slaving away in the kitchen for hours.

Pro tip: If you have a Kitchenaid mixer, you can shred your cooked chicken using the dough hook. Just throw it in the mixing bowl and turn it on low speed. Then you can go back to more fun activities like crossword puzzles or cleaning out the refrigerator. Anything is better than shredding chicken with two forks.

Enjoy!