Mix and Match

Last night I surprised myself - again - at how much I can complete in an hour.  Fried chicken, steamed broccoli and carrots, coleslaw, cornbread and sweet potato fries - in an hour.  I love cornbread and I'd tried it not long ago but the recipe wasn't quite right.  It might have worked better if I had been planning to make the exact recipe (with broccoli and cheddar) but I only wanted the plain cornbread recipe.  Anyhow, I found another (and wrote it down) and it was perfect in both taste and amount.

I tried a different coating method on the chicken and wasn't happy with it.  I soaked the chicken thighs in buttermilk and then dipped it in a flour concoction and fried it.  Normally I use bread crumbs after a quick dip in an egg and milk mix.  I've never had a problem with it and it's quick.  Perhaps I needed to change my method when I tried the different coating - that's the problem with this learning curve thing: I'm not sure until I try it again.

Hub came home with "spicy chipotle" salad dressing/dip the other day. I have been waiting for this to come out ever since sweet potato fries became a thing in restaurants.  I had planned on making sweet potato fries anyway but I finally had a dip!  It is a little spicier than what I would like, but I might make an effort to try and make some on my own some day.  We shall see.

Seriously beginning to dislike how small my meals look. 
I have an issue with my food touching and so I take less
at the beginning and only take more when there's space...

Cornbread:
2/3 cup of yellow cornmeal
1/3 cup of all purpose flour
2 TBSP sugar
1/2 TSP salt
1/2 TSP baking powder
mix together then add
2-3 TBSP buttermilk (you can probably substitute with 2% or whole milk also)
1 egg
5 TBSP melted butter
I've been baking it in a cast iron pan: 20-25 minutes at 350 - you can also add cheddar and stuff to this; I used to make a jalapeno and cheddar cornbread, topped with honey.  Loved it.

Homemade coleslaw dressing:
Normally I use the pre-bought dressing but I remembered that I can make it.
Salad size dependent here...
about 2 cups of Miracle Whip or Mayonnaise
approximately 2 TBSP apple cider or regular vinegar
3 TBSP sugar
salt and pepper
The nice thing about making it yourself is that you can play with the taste - if you prefer it tart, hold back on the sugar and vice versa if you like it sweet.  I'm still using the packaged coleslaw mix because it takes up less room than cabbage, red cabbage and carrots (small crisper drawers - or large family - one of the two).

Sweet potato fries (or regular)
Cut the fries to the size you want; don't over boil them or you will end up with mash (as I did on the weekend)
Drain.  Have a pan with hot oil ready (or place straight into the oven); remove from pot and fill, but don't overfill, the pan.  You have to watch this - the first few came out great then I was distracted by something or someone(s) and burned a panful - black, inedible.  I placed them in a dish in the oven where my chicken and cornbread were also finishing up. 

I'm not sure why the chicken wouldn't work right.  When I do the breadcrumbs, I fry them quickly in some olive oil and then place them into the oven to finish up and they've been perfect.  With this flour coating, I tried the same - fried in oil and then into the oven.  They were way too crispy and I dried them out.  Really not sure if I neglected them this time or if the coating didn't work for the cooking method I use.  Anyhow, if Hub picked up bacon yesterday I will be attempting to make something called "Supreme Baked Potato Soup" tonight.  I have no recipe... so ... yeah.  My best guess is the roux from my cauliflower soup, potatoes instead of cauliflower, cooked bacon pieces, garnished with a dollop of sour cream, fresh green onion and cheddar cheese.  And chicken stock?  I'll need some stock - I have chicken, veg and beef.  Probably going to use chicken and hope for the best.  Will let you know.