Day 335: Kentucky Fried

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Let me start with an apology. I failed to upload a blog yesterday. So, I am instead backdating this blog. I was getting a factory reset on my phone and doing some interior design work (AKA hanging frames).

I wish I could say that I was too busy being pranked and pulling the wool over my friends, but honestly, I’m really boring on April Fool’s Day.

Now to the good stuff! My husband might just be the best there is! He made fried chicken and the breaded fried part was perfect!! Those of you who make real fried chicken know what I’m talking about. Crisp crunchy outside, perfectly cooked interior and not that inch thick breading you get on the unmentioned KY food chain.

He made supper while I was in town and of course, when I asked him, he said he would never give up his secret recipe. Don’t worry fellow eaters, I’ll get it from him.

I swear that one of the true tricks to cooking fried chicken is the cast iron skillet. So, so yummy. He also made garlicky mashed potatoes.

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Day 313: Supper with Family

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Drove up to visit my brother in Illinois. There is always a good feed put on by my sister in law (SiL).

She made broiled Italian breaded chicken, corn, broccoli and cheese casserole, and portabella mushrooms baked with olive oil, herbs and balsamic vinegar.

It was a good feed.
After we ate, we went to visit the SiL’s neices. They were lumpy and cute. I would post pictures but they aren’t mine.

I kept one of the twin girls entertained by making faces, jigging her on my knee and licking her cheek.
Okay…So I only licked her cheek once. Promise
Katryn (baby) had that creepy deep stare that babies develop as they grow. She freaked me out with her stare but no one else thought my memories were being stolen by the miniature human.
Haha, babies are so weird.

Day 309: Not-So Orange

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A late night post for an unimpressive dinner.

The broccoli covered in butter and yeast was the best part.

The wild rice from a box must have been triple salted in the factory (yuck!).

The not-so Orange Chicken recipe was a new one and what a dud.
I found it on pinterest and should have known there was too Mich spysauce.
Despite being too salty, it was also surprisingly bland….I don’t know how I managed that.

Kit is a trooper. He took it for lunch the next day.

Day 303: Slow Cooker Ribs {Recipe Revealed!!}

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I was worried this recipe wouldn’t work out quite right, but thankfully, it was divine.
This was my inspiration for the ribs and I followed at least the first part of the directions.

Ingredients for the dry rub for 2-3 lbs of ribs (if you’re as liberal as me with it):
•3 TBSP of paprika or close enough
•2 TBSP brown sugar
•1/4 tsp cayenne pepper or close enough
•Eyeball the salt and pepper

And don’t forget the rest…
•Mostly full 40 oz bottle of sweet baby ray’s BBQ sauce
•Oil to grease crock pot
•2-3 lbs of ribs or six as the original recipe calls for, we made a smaller batch–ours was about 4 servings.

Directions
Mix dry rub together by hand and rub it onto ribs. Spray your crock pot with oil or non-stick spray. Layer ribs in pot.
Pour BBQ sauce on top. Original recipe calls for only 3 cups but we wanted to use of all of our sauce.
Cook on low for 7 hours.

I really struggle with leaving food alone in a crockpot. This is worth it, so go busy yourself elsewhere.

The original recipe says to do a bunch of fancy stuff after your salivary have already been working.overtime for 7 hours. We skipped it and it was delicious. Our ribs were mostly thawed when we put them in, and after 7 hours they literally fell off the bone. They would not have held up to more vigorous cooking.

The dry rub takes barely ten minutes and it was so worth it. I love BBQ, but sometimes the sweet is just too sweet. Using the spices and the sauce gave a nice even flavor. For spice junkies, you will want to add a lot.

Day 297: Lasagna Roll Ups {Recipe Revealed!!}

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Another popular one on pinterest I have seen rolling around. Somehow I felt I exerted less effort with these than with a pan of spinach lasagna. Here’s the Pinterest link: Lasagna spinach roll ups.

Ingredients
1 lb. Lasagna noodles (big box)
15 oz. Ricotta (small tub)
1 cup Shredded mozzarella
1/4 cup Grated parmesan
1 large egg
10 oz. Frozen spinach (one block)
2.5 cups marinara sauce
To tastesalt and pepper
as needed non-stick spray

Kat’s additional ingredients:
Another 1/4 cup parm
1 quart of homemade sauce–I always like a lot of sauce and ours has mushrooms, onions and other tasty flavors.

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I’m have added and slimmed down the instructions on here. They are different than the website linked.

Step one: Bring to a boil water, dash of salt and dash of oil.
I boiled my noodles for 7-10 minutes instead of 12 minutes. As soon as they go limp and you can kinda roll them in the pot with a spoon, they’re ready.
Drain. I rinsed them with cold water and left them in the pot in cold/room temp water.

Step two: While the noodles are boiling, prepare the filling.
Thaw the package of frozen spinach and squeeze drain.
Combine well the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt.

Step three: Spray casserole dish with non-stick. I didn’t turn on my oven but if you think you go really fast go ahead and preheat your oven to 400° F. I turned my oven about halfway through once I got the hang of portions and rolling.

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Step four: On a clean surface, lay out a few noodles at a time. Original recipe says a couple of tablespoons of filling per noodle. I put a little less than that. Don’t worry about measurments. Be concerned with the filling covering all of the noodle but being a very thin layer. Roll them up and place in the casserole dish.
Repeat until all of your filling is gone.
There will be some noodles left over, these are “back ups” for broken noodles and they made decent chicken food if they don’t make it in the casserole dish.

Step five: Pour the sauce over the rolled noodles making sure to cover everything.

Step six: Cover the dish in foil and bake for 30 minutes. Serve hot with parmesan sprinkled on top.

Original recipe said the filling would do 14 noodles, I made 15. If you want to cut down on extra noodle waste then make 20 noodles instead of the whole box.
Much like lasagna, these are wonderful reheated.