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Portobello Skillet Enchilada Pie

Portobello Skillet Enchilada Pie

Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese and portobello mushrooms melted with an extra layer of crumbly queso fresco. Afterwards top with all your favorite fixings. This easy dish will quickly become your summer favorite.

I don’t know about you but lately my timeline has been bombarded with conversations about trends, all kinds of trends. Some of them I have:

  • subscribed to
  • paid my membership
  • gotten on board
  • and I’m COMPLETELY here for

Others, however, I’m left quite confused about. For example, all last week you couldn’t turn on your television without hearing about the male romper phenomenon hitting the streets. ROMPHIMS, as they are so appropriately named, may have taken the world by storm but I’m just left with a side-eye emoji 😒 . Who knew men were envious of the ease and simplicity of our rompers. CAN US LADIES KEEP ANYTHING FOR OURSELVES?

Listen honey, I am quick to throw on a good romper in the spring. So fellas I get the appeal. But I’m having nightmares about my boyfriend asking to borrow mine and I wake up in cold sweats. I love you honey but I’m not trying to be THAT CLOSE!

On the other hand I am absolutely loving this hair graffiti trend. It is so creative and screams Summer music festival hair. Sign me up!

And finally when it comes to food, one-pan dishes are all the rage. And with it being “spring into summer” time, a girl’s gotta lighten things to keep it cute. So I am submitting my uber delicious contribution to the melting pot of trends (pun intended): Portobello Skillet Enchilada Pie.

Friends when I tell you to stop what you are doing and take a sip of this sweet tea that means I need you to pay attention. This Portobello Skillet Enchilada Pie recipe deserves your attention.  This dish feeds my soul so I know you would love it too.

The thing about a good one-skillet dish is that it is perfect for the girl on the go like me. Most of these types of recipes involve the oven at some point in the process because you want to, as best as possible, achieve even cooking around all of your components. This just means, if you haven’t already, you need to invest is cookware that gives you the versatility to go from stovetop to oven at the drop of a dime.

Which is why I live for my Circulon cookware set. If I start my dish stove-top, I can just through it into the oven to keep the party going and BOOM BANG POW we are good to go! [SKIP to Enter Giveaway to WIN Circulon Cookware]

circulon cookware

With this Portobello Skillet Enchilada Pie recipe the typical enchiladas are made “waist friendly” with the substitution of succulent portobello mushrooms instead of meat, and “time friendly” with an easy tortilla-layered pie that evokes all the traditional enchilada flavors.

You can prepare the portobello filling ahead of time but when you are ready to assemble the pie you layer all the ingredients in one oven safe skillet as follows:

  1. Green Tomatillo Sauce
  2. Toasted Tortilla
  3. Pepper Jack Cheese
  4. Portobello Mix
  5. [REPEAT]
  6. Toasted Tortilla
  7. Queso Fresco
  8. Oven

It takes maybe 10 minutes for the cheese to get all melted and delicious and then you just serve it with your favorite toppings. By the way, prepare yourself for one of the best bites you’ve ever had in life. This is a trend that will probably become a regular staple … just warning ya. Enjoy!

THIS POST WAS SPONSORED BY CIRCULONTHE OPINIONS EXPRESSED ARE MY OWN.

PORTABELLO SKILLET ENCHILADA PIE

Enchilada ingredients

4 tablespoons vegetable oil

1 large red bell peppers, diced

12 oz portabello mushrooms, chopped

2 tablespoons of Worcestershire sauce

juice of ½ lime

2 garlic cloves, minced

¼ cup cilantro leaves

3 flour tortillas, toasted (approx. 10 inches)

10 oz of green enchilada sauce

2 cups of pepper jack cheese, shredded

1 cup of queso fresco or cotija

Salt and pepper to taste

[…]

Tools Used

Circulon Innovatum Stainless Steel Cookware

Portabello Skillet Enchilada Pie

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One lucky winner’s kitchen dreams are coming true because I am giving away this set so that your future cooking in a breeze.

Everyday cooking is even easier with the professional kitchen performance and dishwasher-safe cleaning convenience of the versatile, Circulon Innovatum, 10-Piece Stainless Steel Cookware Set.

• Heavy-duty, Innovatum Stainless Steel promotes fast, even cooking
• Non-stick surfaces
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• Oven-safe to 400°F

The winner will be notified by email on Friday 06/06

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*Contest ends on 06/03 at 11:59pm est.

Double Cheese Pulled Chicken Chili

Double Cheese Pulled Chicken Chili

This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad

My name is Meiko, and I am a chili fanatic. I don’t know what it is about a big warm bowl of chili, but I could literally eat it every day. There are so many versions of chili that I don’t think I could ever get bored of it. I also love it because if you use your leftovers wisely, you could basically dump them in a chili and have an amazing new dish.

As a matter of fact, a few weeks ago, I made a bunch of spaghetti and had a ton of leftover meat sauce. I hate to waste, so I added a few clutch ingredients and magically turned it into chili.  I’m being a bit dramatic because there is clearly no magic involved, but you have to admit the ease and versatility of this dish is pretty awesome.

So I decided to check out this Fiesta Mart store that I’ve driven by a hundred times. I thought maybe a new store would give me so new inspiration, and it worked. This week I made a new recipe I like to call Double Cheese Pulled Chicken Chili. Sounds delicious right? IT IS!

 

I always start my chili with a roux. I know this is not a very common practice, but I think it add deeper flavor and helps to thicken the batch.  I basically heat my oil, add in in flour and toast it until it reaches a caramel brown. Then I literally dump in all the remaining ingredients and let the pot simmer so that all the flavors meld together. I also added cooked chopped chicken, which easily pulled apart as the chili cooked down. Next I added in the LOOOOOOOOVE, which for me is just a code for BRING ON CHEESE.😍 😍 😍

I wanted this chili to be full of LOVE and  extra cheesy, so while at Fiesta Mart I raided their large variety of Borden® Cheese. I narrowed in on Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and Borden® Cheese Mozzarella String Cheese to achieve the, “ooey gooey-ness” that I was looking for. You can find where varieties of Borden® Cheeses are sold nearest to you by using their nifty store locator link.
Ok, so  I chopped up the string cheese into small chunks and submerged them into the batch of chili.

Then, upon serving, I added a healthy helping of the shredded cheese to the top and heated the bowl in the microwave for an extra 35 seconds to get it all melted.

The outcome was this amazing bowl of deliciousness. I’m telling you, this is what food memories are made of; heart-warming bowls of love that you enjoy with your framily (friends + family 😊).  This new recipe is definitely going to be a recurring staple in my chili rotation.

Let me know what your favorite type of chili is below.

Double Cheese Pulled Chicken Chili

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Serving Size: 10-16

Double Cheese Pulled Chicken Chili

Double Cheese Pulled Chicken Chili - Is made with a thick roux base and mix of delicious pulled chicken and ooey gooey chunks of cheese with each bite. This simmering pot of love warms up any occasion, from Game Day to a heartwarming family meal.

Ingredients

  • !Chili
  • ? cup vegetable oil
  • ? cup flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cups low-sodium chicken stock
  • 2 (15-ounce) cans dark kidney beans, drained
  • 2 tablespoons tomato paste
  • ½ cup Worcestershire sauce
  • 1 (28-ounce) can diced tomatoes
  • 1 (4-ounce) can diced jalapeño peppers
  • 1 tablespoon Louisiana style hot sauce
  • 5 medium cloves garlic, minced
  • 3½ pounds cooked skinless, chicken, cut into medium chunks
  • 3 Borden® Cheese Mozzarella String Cheese, chopped ½ inch segments
  • 1 (8 oz) pack Borden® Cheese Finely Shredded Four Cheese Mexican Shreds
  • chopped green onion for garnish
  • Seasoning blend
  • 2 tablespoons dark brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon

Instructions

  1. In a small bowl, whisk together all of the seasoning blend ingredients and set aside.
  2. In a heavy large pot, heat oil on medium. Add in flour and whisk continuously until the flour reaches a caramel brown.
  3. Add in diced onion and bell peppers, and cook while covered for five minutes. Then add in chicken stock, kidney beans, tomato paste, Worcestershire sauce, canned tomatoes, canned jalapeños, and hot sauce and stir well. Cook covered for 5 minutes.
  4. Use wooden spoon to scrape the bits on the bottom of the pot and stir. Stir in chicken and garlic, and reduce heat to low. Cook for 30 minutes covered.
  5. Add in and submerge chopped mozzarella string cheese evenly spaced throughout the pot of chili. Increase heat to medium and cover the pot to allow the cheese to melt for 7-10 minutes.
  6. Ladle chili into a large bowls and top with a generous portion of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and green onion. Serve warm.
  7. Note: To get ooey gooey melted cheese on top of chili add bowl to the microwave on high for 20 seconds, then serve.
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Creamy Basil Alfredo Pappardelle

Creamy Basil Alfredo Pappardelle

Thick pappardelle noodles covered in a creamy basil alfredo sauce with chicken, bacon and broccoli.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PremiumPrep #CollectiveBias
So I made a commitment to myself at the beginning of the year that I would do a better job at meal prepping. I’m so busy with my job that I sometimes forget to eat dinner or I eat really late which according to my thighs is not such a good idea. LOL
You can see the excitement in my eyes

Anytime I take on a new challenge I try to equip myself with the appropriate tools that would make me successful. So I headed over to my trusty Walmart around the corner and found this awesome new Rubbermaid® Brilliance™ 10 piece. (You can see the excitement in my eyes).

You Have To Hear This

Let me warn you these are not your typical leftover storage containers. They have an airtight leak proof seal, splatter free lid ventilation and convenient modular design. I literally made a video so you can hear how airtight these containers are. Pardon my fascination.
So now that I had the right tools I decided to test out the Rubbermaid® Brilliance™ set. I cooked up a bunch of seasoned chicken in the slow cooker, stored half of it, and used the other half to make my first prep meal Creamy Basil Alfredo Pappardelle.

On my store run my I was intrigued by the Bertolli® Tomato & Basil and Bertolli® Creamy Basil Alfredo Sauces. I don’t know, I must have been craving basil because when I saw all the big chunks of basil married throughout the sauce I just couldn’t resist and scooped up a couple of jars. Once I got home I roasted some baby broccoli and bacon on the cookie sheet to add to my pasta dish. We all know bacon makes everything better.

I kind of stored the ingredients in separate containers; the broccoli and bacon in one, the alfredo sauce and chicken in another and the pasta in its very own. I did this is to allow for appropriate reheating per container. Once it was time to eat all I had to do was add my sauce to the pasta add in the broccoli and crumble on the bacon. To flex a bit I also topped it with mascarpone cheese, fresh ground pepper, parmesan shavings and fresh basil. So Good!

As you can see I’m set for the next few days. I’m not sure why it took me so long to do meal prep, it has saved me so much time over the week not to mention I’m totally obsessed with these Rubbermaid® Brilliance™ storage containers. You probably need these in your life so use this link to get discounts on both Bertolli and Rubbermaid Brilliance at Walmart.

  • $0.75 off any Bertolli pasta sauce variety at Walmart
  • $2.00 off a single Rubbermaid Brilliance container at Walmart
  • $5.00 off the Rubbermaid Brilliance 10 piece set at Walmart

Click here for more recipe ideas.

RECIPE

5.0 from 1 reviews
Creamy Basil Alfredo Parpardelle
 
Prep time
Cook time
Total time
 
Thick pappardelle noodles covered in a creamy Basil Alfredo Sauce with chicken, bacon, and broccoli.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 8 ounces baby broccoli
  • 4 strips of bacon
  • ¼ teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 (15 oz) jar Bertolli Creamy Alfredo Sauce
  • ½ pound shredded cooked chicken
  • salt and pepper
  • juice of ½ lemon
  • 8 ounces pappardelle pasta
  • Shaved Parmesan, mascarpone, and fresh basil for topping
Instructions
  1. Preheat oven 375 degrees. Place broccoli and bacon on foil lined cookie sheet. Roast until bacon is crispy for approximate 15-20 minutes. Toss broccoli halfway through. Then remove from oven and drain bacon of excess grease.
  2. Add oil and garlic to a small skillet, over medium high heat. Stir until lightly browned, about 2 minutes. Add in Bertolli Basil Alfredo Sauce and shredded chicken and stir. Taste and add salt and pepper as needed. Reduce heat to low.
  3. Cook the pasta according to package directions. Drain, return to the pot, drizzle over lemon juice and toss. Pour the sauce over the pasta stirring, until the pasta and sauce are combined, about 1 minute.
  4. Plate the pasta over the broccoli and top crumbled bacon shaved Parmesan, mascarpone, and fresh chopped basil. Serve hot!
Notes
Chicken should be precooked and shredded.
 

Creamy Basil Alfredo Pappardelle

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 4

Creamy Basil Alfredo Pappardelle

Creamy Basil Alfredo Pappardelle - Thick pappardelle noodles covered in a creamy Basil Alfredo Sauce with chicken, bacon, and broccoli.

Ingredients

  • 8 ounces baby broccoli
  • 4 strips of bacon
  • ¼ teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 (15 oz) jar Bertolli Creamy Alfredo Sauce
  • ½ pound shredded cooked chicken
  • salt and pepper
  • juice of ½ lemon
  • 8 ounces pappardelle pasta
  • Shaved Parmesan, mascarpone, and fresh basil for topping

Instructions

  1. Preheat oven 375 degrees. Place broccoli and bacon on foil lined cookie sheet. Roast until bacon is crispy for approximate 15-20 minutes. Toss broccoli halfway through. Then remove from oven and drain bacon of excess grease.
  2. Add oil and garlic to a small skillet, over medium high heat. Stir until lightly browned, about 2 minutes. Add in Bertolli Basil Alfredo Sauce and shredded chicken and stir. Taste and add salt and pepper as needed. Reduce heat to low.
  3. Cook the pasta according to package directions. Drain, return to the pot, drizzle over lemon juice and toss. Pour the sauce over the pasta stirring, until the pasta and sauce are combined, about 1 minute.
  4. Plate the pasta over the broccoli and top crumbled bacon shaved Parmesan, mascarpone, and fresh chopped basil. Serve hot!

Notes

Chicken should be precooked and shredded.

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Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

It’s Black History Month!!! [Hands Raised]

It’s BLACK HISTORY MONTH!!!! May the soul train lines commence. YAASSS!!! Right now a celebration of Black History just feels necessary with everything thing thats been going on in the last year. Whether you are apart of the black community or a distant cousin (’cause you know we’re all related) this is an awesome time to honor and celebrate our history, fortitude and future promise.

This Black History Month I feel like our nation needs a good ole’ family picnic which may sound crazy but follow me. If you’ve ever been to a black family picnic, reunion or potluck you know how amazing it is to see everyone come together. At the annual picnic everyone’s differences go out the door. All kinds of family members come out the woodworks and you get connected with distant cousins you didn’t even know you had. Somehow you find a common thread that unites you amongst strangers. Then all the stories of family history and childhood memories resurface and all at once you are humbled knowing where you came from isn’t where your are today. It’s a beautiful thing.

And if you haven’t experienced one just know that at every black family picnic a few of the same things always occur:

 

1. Crazy Uncle Cleophus

Every family picnic has that distant uncle Cleophus who wears the most outrageous getup, does a one-legged jig to the old school hits, and inappropriately checks out all the women.

 

2. Synchronized Dancing

Every year you typically take part in a massive group Electric Slide with that one family member who throws off the synchronization because they can’t keep the beat.

 

3. OG Potluck Spread

Food is always at the forefront with potluck style contributions from all the OG grandmas and aunties. They bring out their most acclaimed dishes – the good and  the bad. But you always know which auntie’s potato salad to stay away from because it just never turns out quite right.

Fortunately, this time around you don’t have to worry about trying any of your family members questionable dishes because I, along with 27 of the best black food bloggers from around the globe have come together to share our favorite recipes for a Black History Month Virtual Potluck. From West African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own culturally inspired recipe. And the best part is that there is a dope dish for each day of Black History Month, across a number of dietary categories: Meat Entrees, Seafood Entrees, Vegetarian Entrees, Beverages and Desserts. You must check out each of these bloggers and try their amazing recipes down below. [JUMP DOWN TO LIST]

I’m bringing Fried Chicken to the Potluck

Yeah I said it, I’m bringing the Fried Chicken. And I am taking it up a notch with tips on how to achieve the crispiest skin and a recipe for silky, sweet Pepper Jelly Molasses that is to die for.

Want flavorful, extra crispy skin? I got you! Follow these tips and you’ll get perfection every time:

  1. Marinate chicken in buttermilk for at least 4 hours.
  2. Generously season flour and egg wash.
  3. Double dredge chicken using brown paper bag.
  4. Don’t crowd the frying pan, cook in batches.
  5. Use candy thermometer to manage oil temperature.
  6. Rest chicken on wire rack instead of paper towel.

Finally, if you are really are trying to “show out” drizzle on a little bit of this pepper jelly molasses. The rich earthy flavor of the molasses paired with the tangy spiced jelly really takes you down home. Believe me you can’t go wrong with this homemade goodness because my contribution to the potluck is definitely a crowd pleaser.

BLACK HISTORY MONTH VIRTUAL POTLUCK

28 recipes from the best black food bloggers from around the web

Follow the We Lover Black Food Bloggers Facebook group for more recipes from these and other black food bloggers from around the world.

RECIPE

5.0 from 1 reviews
Crispy Fried Chicken with Pepper Jelly Molasses
 
Prep time
Cook time
Total time
 
If you are looking for the crispiest, spiciest, homemade fried chicken you won't find a better recipe. The addition of the Pepper Jelly Molasses takes your tastebuds straight to the south.
Author:
Recipe type: Entree
Cuisine: Southern
Serves: 3 - 4 servings
Ingredients
  • 1 quart of buttermilk
  • ¼ cup + 1 tablespoon Louisiana Hot Sauce, divided
  • Kosher Salt
  • 3 eggs
  • 3 tablespoons water
  • 3 cups all purpose flour
  • 1 cup of cornstarch
  • 5 teaspoons of baking powder
  • 1 clean brown paper bag
  • 4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
  • 4 cups peanut oil, canola oil or vegetable shortening
Seasoning blend
  • 2 tablespoons smoked paprika
  • 1½ tablespoon onion powder
  • 1½ tablespoon of garlic powder
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon of coarsely ground black pepper
  • 1 teaspoon of ground cayenne pepper
  • ½ tablespoon lemon pepper
  • ½ of a teaspoon of cumin
  • ¼ of a teaspoon of turmeric
Pepper Jelly Molasses
    Makes: ½ cup
    • 6 tablespoons Tabasco pepper jelly
    • ¼ cup unsalted chicken stock
    • 2 tablespoons light brown sugar
    • ¼ cup molasses
    • juice of 1 lime
    Instructions
    1. To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
    2. To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
    3. Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
    4. In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
    5. In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
    6. To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
    7. Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
    8. Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
    9. To make Pepper Jelly Molasses: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.
    Notes
    Step #2 Buttermilk Brine: Brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
     

    Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

    Prep Time: 4 hours

    Cook Time: 45 minutes

    Total Time: 4 hours, 45 minutes

    Serving Size: 3-4

    Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

    Crispy Fried Chicken with Pepper Jelly Molasses - If you are looking for the crispiest, spiciest, homemade fried chicken you won't find a better recipe. The addition of the Pepper Jelly Molasses takes your tastebuds straight to the south.

    Ingredients

    • !Buttermilk Marinade
    • 1 quart of buttermilk
    • ¼ cup + 1 tablespoon Louisiana Hot Sauce, divided
    • Kosher Salt
    • 3 eggs
    • 3 tablespoons water
    • 3 cups all purpose flour
    • 1 cup of cornstarch
    • 5 teaspoons of baking powder
    • 1 clean brown paper bag
    • 4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
    • 4 cups peanut oil, canola oil or vegetable shortening
    • Seasoning blend
    • 2 tablespoons smoked paprika
    • 1½ tablespoon onion powder
    • 1½ tablespoon of garlic powder
    • 1 tablespoon Cajun seasoning
    • 1 tablespoon of coarsely ground black pepper
    • 1 teaspoon of ground cayenne pepper
    • ½ tablespoon lemon pepper
    • ½ of a teaspoon of cumin
    • ¼ of a teaspoon of turmeric
    • Pepper Jelly Molasses
    • Makes: ½ cup
    • 6 tablespoons Tabasco pepper jelly
    • ¼ cup unsalted chicken stock
    • 2 tablespoons light brown sugar
    • ¼ cup molasses
    • juice of 1 lime

    Instructions

    1. To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
    2. To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
    3. Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
    4. In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
    5. In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
    6. To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
    7. Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
    8. Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
    9. To make Pepper Jelly Molasses: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.

    Notes

    Step #2 Buttermilk Brine: Brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.

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    Black History Month Virtual Potluck Sample Blog Post

    Black History Month Virtual Potluck Sample Blog Post

    [LANDSCAPE IS THE PREFERRED LAYOUT FOR YOUR HERO IMAGE – YOU NEED TO PROVIDE THIS IMAGE URL ON THE SUBMISSION FORM]

    Please prepare a typical blog post for your blog. We do not intend to take over the entire style/copy of your blog post. However, we do request that you shout out this project by mentioning that you are 1 of 28 black food bloggers participating in the Black History Month Virtual Potluck.

    Example language:

    28 of the best black food bloggers from around the globe have come together to share some of their favorite recipes for what we like to call a Virtual Potluck. From African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own recipes in a number of categories (Meat Entree, Seafood Entree, Vegetarian Entree, Beverage and Dessert) to share with you each day of Black History Month. Check out and try some of the other amazing recipes from our participating bloggers down below.

     

    Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

     

    BLACK HISTORY MONTH VIRTUAL POTLUCK RECIPES

    [THESE ARE TEMPORARY LINKS THAT WILL BE UPDATED ONCE YOU SUBMIT YOUR URLs – WE WILL PROVIDE YOU WITH THIS LIST AFTER ALL SUBMISSIONS HAVE BEEN RECEIVED]

    1. Meiko And The Dish | Rosemary Fried Chicken with Serrano Honey
    2. Whisk It Real Gud | Trinidad Oxtail Pelau
    3. Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter
    4. Dash of Jazz | Aunt Georgia’s Peach Cobbler
    5. Foodie In New York | TBD
    6. The Seasoning Bottle | Jamaican Sorrel/Bissap
    7. Chef Kenneth | Smothered Okra with Shrimp
    8. Savory Spicerack | Po Boys with Cajun Tempura Shrimp
    9. Chocolate For Basil | Groundnut Stew (Peanut Stew)
    10. Simply LaKita | Banana Pudding
    11. My Forking Life | Callaloo and saltfish
    12. Gucci Belly | Swamp Water
    13. Kaluhi’s Kitchen | Ukwaju (Tamarind) marinated spicy chicken thigh
    14. Sweet Savant | Coffee rubbed lamb ribs
    15. Salty Sweet Life | Southern Greens Shakshuka
    16. Drink.Frolic. | Maple roasted Brussels sprouts
    17. I Heart Recipes | Dirty Rice
    18. Jehan Can Cook | Mango Tumeric Smoothie
    19. Margarita’s On The Rocks | Lemon Pepper Fish Tacos w/ Collard Green Slaw
    20. A Soulful Twist | Slow- Cooker Gumbo (Gluten-free)
    21. The Kitchenista Diaries | Coconut Milk Roasted Collard Greens
    22. My Life Runs On Food | Carrot Cake Inspired Waffles
    23. Butter Be Ready | Skillet Cornbread
    24. Domestic Dee | Shrimp Creole
    25. D.M.R. Fine Foods | Curry Chicken Pot Pie
    26. The Inner Gourmet | Lamb Fried Rice
    27. Marisa Moore Nutrition | Recipe TBD
    28. The Hungry Hutch | Blood Orange Corn Cake

    FRIED CHICKEN RECIPE

    Black History Month Virtual Cookout Sample Blog Post
     
    Author:
    Recipe type: Entree
    Cuisine: Southern
    Ingredients
    • Chicken
    • Flour
    • Corn Starch
    • Eggs
    Instructions
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