Start your weekend off right with the Wake up Crew’s recipe of the week! Every Friday morning during the Free Country Wake Up Crew on WFRE Katie Ryan will feature a new recipe you can make at home!
• 4 lbs bone-in, skin-on chicken
• 1 tbsp dry mustard
• 1 tbsp garlic powder
• 1 tsp salt (garlic salt is a good substitute for both garlic powder and salt)
• 1 ½ cup white flour
• 1 Tsp baking powder
• 2 cups oil (peanut oil is most commonly used, but Crisco works, as well)
• Old Bay seasoning to taste
- Separate chicken pieces and dry with a paper towel
- Mix mustard, garlic powder, and salt, and sprinkle over the chicken
- Mix flour and baking powder in a bowl and coat chicken until covered well
- Refrigerate chicken for 30 minutes to 2 hours
- Preheat oven to 200F
- Heat oil to 375F in Dutch oven
- Place chicken in pot, cover, and cook until brown, approximately 5 minutes
- Lower temperature and cook uncovered until chicken is cooked through
- Place chicken on wire rack fitted to baking sheet, sprinkle Old Bay, and place into oven
- Repeat steps 6-9 with remaining chicken
• ¼ cup pan drippings from frying
• ¼ cup white flour
• ½ cup chicken broth
• ¼ cup heavy cream
• 1 tsp black pepper
1. Save ¼ cup of pan drippings from frying chicken
2. Whisk in flour and heat until golden
3. Slowly whisk in broth, cream, and pepper
4. Lower heat and simmer until thickened, approximately 5 minutes
5. Add salt for taste, and serve over chicken
I love eating deviled eggs but have never made them before. I crossed my fingers that Tom would like them and got crackin’ on my first attempt last night.
I used this recipe: http://amp.timeinc.net/myrecipes/recipe/basic-deviled-eggs
Brought to you by Stroup Flooring America.
How to make them
Boil the eggs. Leave on medium-high heat for around 7 minutes. Place the eggs into an ice bath.
CRACK THE COLD EGGS AND PEEL THEM.
Slice eggs in half. Remove yolks. Mix yolks with the mayonnaise. Stir in the relish, mustard, salt, and pepper.
Spoon yolk mixture back into the egg whites.
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- 1/8 teaspoon salt
- Dash of pepper
If you’re looking for some good luck in the New Year, make this! Brought to you by Stroup Flooring America.
- 1 (11-ounce) Ready-to-Eat Shelled & Steamed Blackeyed Peas
- 1 (7-ounce) Aged Cheddar Cheese, shredded
- Ground cumin
- Ground Hatch chile powder
- 6 (8-inch soft taco-size) flour tortillas Instructions
- Place peas in a microwave-safe covered container and cook for 3 minutes. Remove and set aside, with lid on.
- Heat a griddle on medium. Lay 3 tortillas onto the griddle, top with cheese, then beans, and sprinkle cumin and chile powder liberally over each. Put tortilla “lid” on each stack and cook, without disturbing, for 2-3 minutes, until cheese looks like it is melting/melted.
- Using 2 wide spatulas or pancake turners, carefully flip each quesadilla over to toast the other side. (Warning: if the cheese isn’t melted when you flip, the peas will fall out! The melted cheese acts as “glue.”) Allow to toast for another 1-2 minutes. It’s good to get the tortillas toasty, but not burned.
- Remove quesadillas to a cutting board, allow to rest for a minute, and then cut into wedges, using a large knife. Cut each quesadilla into 6ths. Serve immediately.
- Serves 3-4.
Prep Time: 10 minutes
Cooking Time: 5 minutes
About Stroup Flooring America
We are excited and eager at Stroup Flooring America to get to know you and help you with all of your floor covering needs. Our family has been serving the Frederick area since 1932 and have the 4th generation now working to serve you.
We are committed to providing every customer with the best selection and the best price available anywhere. Furthermore, we back our flooring purchase with our Performance Assurance Program of warranties-one of the strongest warranty programs in the industry. Our Confidence Plus Warranty also takes the worry out of any decorating decision.
5801 Buckeystown Pike,
Frederick, MD 21704