This is just a nice recipe to have in your back pocket!  You can make batches for picnics as this chicken is just as good cold.  As well, you can adjust the spices to your liking adding more salt and pepper, adding some hot sauce to your buttermilk.  Enjoy! Diane 


Fried Chicken

​Ingredients:

• 8-9 pieces of chicken
• 1 quart buttermilk
• canola or peanut oil for frying
• 2 1/2 cups all-purpose flour
• 1 Tbs cornstarch
• 3 3/4 tsp baking powder 
• 3/4 tsp salt 

​
Spice Blend:

• 1 Tbs Cajun Seasoning
• 1 Tbs poultry seasoning 
• 1 Tbs onion powder
• 1 Tbs garlic powder
• 1 tsp lemon pepper
• 1 tsp black pepper 
• 1/4 tsp cayenne powder  
• 2 tsp salt

Instructions

1. Place chicken into a 9x13 dish (trim off any excess fat and discard.)
2. Mix the spice blend together and rub a quarter of the spice mix on the chicken.
3. Pour the buttermilk over the chicken.
4. Cover the dish and refrigerate for at least 4 hours, overnight is best. 

When getting ready to fry: 

1. Pour the flour, cornstarch, baking soda and salt and remaining spice blend into a bowl, or shallow baking dish.
2. Remove the chicken from the buttermilk, shaking off the excess. 
3. Add the chicken pieces into flour mixture and dredge each piece. 
4. Heat oil in a deep fryer to 350 F
5. Carefully place the chicken into the oil. Do not overcrowd the pan - it will lower the heat too much.
6. Fry in batches. 
7. Drain the chicken on some paper-towel 5 minutes then place on a wire rack; placed in a 200 degrees oven to keep the chicken hot. 
8. Allow fried chicken to rest for 5-10 mins. before eating
9. Dark meat takes about 13-15 mins to cook in a deep fryer.  White meat takes a little less time.

 

•      The frying sound will quiet when the chicken is about ready. 
•      Make sure it’s 165 F internally and the juices run clear. I use a quick read   meat thermometer. 

​Diane's Hackney Burger
Ingredients:
1/2 pound 85% ground beef
1/2 pound 93% ground beef
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 Dark Rye Slices (oblong)
Directions:
Add all spices to ground beef; lightly knead spices into beef and divide into two (your making two 1/2 pound burgers.)
Shape each section into an oblong patty the shape of the bread. Make an indentation in the middle of the oblong patties (a large in width and length indentation - so when beef cooks - the patty stays flat.)
Heat some ghee in a non-stick pan large enough to hold both patties. Lay the beef down once pan is hot and do not move patty. Let the beef cook at least 3 minutes before flipping to other side. A "medium" cooked burger will take about 9 minutes *temp meat to ensure doneness.
Add cheese slices over the top of patties - turn heat off burner and place lid onto pan; let cheese melt - then serve hot on dark rye. Burger is best served with thinly slices onions and ketchup only.
Yield: Two Hackney Burgers

       Most know that I live in Colorado but, grew up in the Midwest.  We had this tiny restaurant that was known for its Greek Gyros.  It was a treat to get a gyro from Sam who manned the spits that turned with the cooked gyros lamb meat.  We don't have anything comparable here for a gyro (Yeh-roh) so, I decided to grab the flavors I could remember and recreate my own using beef (chuck roast) and my instant pot.  I hope you try this recipe - its super easy and all the flavors really work well - just like I remembered!!  from the sweet tomatoes, cool raw onions and refreshing cucumber tzatziki sauce - so glad I have this recipe in my arsenal now!  Enjoy! Diane 

Beef Gyros 

Ingredients:
2.25 pound beef chuck roast, cut into chunks and fat removed 
1/2 cup beef broth or stock 
1 large onion, sliced

Spice Paste Mix: 
1 teaspoon salt 
1/2 teaspoon ground pepper
3 Tablespoons olive oil 
2 teaspoons garlic powder 
1 1/2 teaspoons oregano, dried 
1 teaspoon Greek seasoning blend*
2 Tablespoons lemon juice 

Directions: 

• Pour the beef stock into Instant Pot. 
• On a large plate, lightly salt & pepper the beef. Make the spice mix paste in a small bowl and smear all over the beef. 
• Carefully lay the covered pieces of beef on top of the beef stock in Instant Pot. 
• Add one sliced up onion over the top of the beef. 
• Place lid on Instant Pot.
• Set to "seal" and set on 'Manual" (pressure cooking) for 20 minutes per pound. 
• A 2.25 roast cooks on Manual for 45 minutes.
• Let it do a 'natural release' for at least 15 minutes.
• Open Instant pot and shred beef in pot. 

Serve: 
    Serve gyros on either warmed pita bread or on warmed flour tortillas with sliced tomato, thin sliced onion and fresh cucumber tzatziki sauce.  (Flour tortillas will do if you cannot find pita bread but, keep in mind the tortilla is thinner and will be just slightly harder to handle.)  We wrap the ends of our gyros in foil to keep dripping to a minimum.  

Tzatziki Sauce: 
     You can buy store bought sauce, make your own or doctor up a ranch dressing. 
I will list below what I do.

• 1/2 Cup Olive Garden Ranch Dressing 
• 1 Tablespoon dried Dill 
• 1/2 teaspoon lemon juice
• 1/2 cup diced cucumber, peeled and deseeded, then wrung out of excess moisture in a paper towel before adding to dressing.  
• 1/2 teaspoon Greek seasonings*
• 2 pinches of sugar 

*I use The Spice House, Greek Town Seasoning. 
  

     I love writing new recipes for soup.  This is a savory, delicious and slightly spicy recipe and is quickly becoming one of our favorite soups. I hope you try this recipe.  The Mexican Spice Mix is great to have on hand - I do suggest making a batch! You can use it for anything from tacos to fajitas...and now - SOUP!  Enjoy. Diane 

Kitchen Note: This recipe cannot be safely canned due to the cream of chicken soup being used. 

Mexican Chicken Soup 
​(Caldo de Pollo) 

Ingredients: 
3 chicken breasts (about 1 1/2-2 pounds)
2 cups corn
1 can (15oz) black beans, drain & rinse 
1 can (14.5oz) diced fire roasted tomatoes 
1 small can (4oz) chopped green chiles
1 large can (22.6oz) condensed cream chicken soup OR 2 regular cans (10.5oz)
2 Tbs my premade (link here) Mexican spice dry mix *or see below

IF you're not making a large batch of my Mexican spiced dry mix then use this:
2 teaspoons chili powder
1/2 Tablespoon smoked paprika
1 teaspoon granulated onion
1/2 teaspoons garlic powder
2 heaping teaspoon cumin
1/8 teaspoon of cayenne
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup chicken broth or water (do NOT stir the water into soup - leave on top)

Directions: 

• Smear a small amount of olive oil around the bottom of the inner pot to prevent scorching.
• Lay the chicken down in pot first.
• Add all the remaining ingredients on top of chicken.
• Pour the 1 cup broth or water over top of ingredients. (do not mix this liquid in)
• Place lid on Instant Pot, set pot to "Seal."
• Hit "Manual" on your Instant Pot and set cook time for 25 minutes. 
• Once cook time is finished, do a 'quick release.'
• Remove chicken breasts and shred with two forks, returning chicken to the pot once shredded.
• Stir contents and Serve Hot.  

Toppings: 
   You can stir shredded cheese into your soup, top with slices of avocado and sour cream, add a sprinkle of tortilla strips and or cheese.  

Yield 3-4 quarts

      Want a quick one pan meal made in under 30 minutes?  Try my recipe for Ground Beef Teriyaki Rice Bowls.  I keep a bottle of "PF Changs Home Menu Teriyaki Sauce" in my pantry for quick meals like this...you can also make minute rice which also saves on time. Feel free to use any rice and any teriyaki sauce you prefer (a homemade recipe provided below.)  
Enjoy! Diane 

Ground Beef Teriyaki Rice Bowls 

Ingredients: 
1 pound ground beef
1 small can water chestnuts 
1 red bell pepper, sliced thin
2 small carrots, sliced into thin matchsticks
1 small onion, diced 
2 cloves garlic, minced  
1/2 Bottle PF Changs Home Menu (thick) Teriyaki Sauce **
3 cups cooked rice, for serving 
salt & pepper to taste 
hot chili oil or red pepper flakes to taste, if preferred 
1 Tablespoon ghee or butter, for sautéing vegetables

Yield: 3 Adult portions
recipe can be doubled 

Directions: 

• Wash and slice onion, bell pepper and carrots.
• Place ghee or butter in a large pot along with your sliced vegetables and add in the drained water chestnuts.
• Lightly salt and pepper your vegetable mixture. 
• Sauté the vegetables over medium heat, approx. 7 minutes to ensure the carrots are cooked through, adding in the garlic and 1/4 cup of the teriyaki sauce the last 2 minutes of your cook time.
• Once the carrots are cooked through, place the vegetable mixture into a bowl and set aside.
• Return the pot to stove top and add in ground beef for browning.
• Drain any fat from the beef and return to heat; cook ground beef thoroughly. 
• Lightly salt and pepper your meat mixture before adding vegetables back in. 
• Once vegetables are added back in, add in the remainder of your teriyaki sauce.
• Stir well and serve over cooked rice (I do add butter and salt to my cooked rice)

**You can use any thick teriyaki sauce you prefer; some people make their own homemade sauce.  You need a good cup of sauce for this recipe.  

Homemade Easy Teriyaki Sauce 
​
Basic Easy Teriyaki Sauce

• 1/4 cup soy sauce
• 1/2 cup water
• 1 tablespoon cornstarch
• 4-5 tablespoons honey, to taste

Flavor Add Ins

• 2-4 tablespoons rice vinegar, to taste
• 4 tablespoons crushed pineapple
• 2 tablespoons pineapple juice
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 1 tablespoon green onions

Instructions

• In a small pot whisk soy sauce, water, cornstarch and honey together until smooth. Add any of the optional additional ingredients you are using (vinegar, garlic, ginger, etc.)
• Bring to a boil. Reduce heat to medium and whisk constantly until desired thickness is reached, about 8-10 minutes. Do not leave unattended it thickens quickly once it gets boiling and will rapidly burn. It will continue to thicken as it cools so remove it before it looks to the consistency you are after.
• Taste and adjust as desired. If too thick, thin with additional water to desired consistency.