Autumn’s Homemade Creamy Sea Salt and Vanilla Icecream

Autumn’s Homemade Creamy Sea Salt and Vanilla Icecream

Ingredients:

2 C Heavy Cream

1 ½ C Chilled Evaporated Milk

½ C Cold Water

¾ C Sugar

1 TSP Course Sea Salt

2 TSP Vanilla

Instructions:

Mix all ingredients together. Place in ice cream maker for 15 minutes. Pour into freezer safe  container and freeze for 4 hrs.

Autumn’s Tips:

If you don’t have an icecream maker just freeze overnight.

My icecream maker is an attachment for my kitchen aid (it is wonderful!)

Icecream can be eaten right before being going into fridge but will be soupy. Once frozen it is very creamy (Like Eddy’s Brand).

Chicken Parm

TOTAL TIME: 40 min Prep: 5 min Inactive Prep:  min Cook: 35 min

 Chicken Parm

Ingredients:

2 TBSP Olive Oil

2 TBSP Butter

½ C Flour seasoned with Salt and Pepper

2 Chicken Breasts (beaten until ¼ inch thick)

½ large sweet onion diced

1 heaping small spoon of minced garlic

¼ C Sherry Cooking wine

1-24 oz can of Crushed Tomatoes

1 TSP Sugar * READ BELOW IN TIPS

½ TSP Salt (more or less to taste)

½ tsp Pepper (more or less to taste)

½ C Fresh Parmesan

1/3 C Fresh Chopped Parsley

Instructions:

Heat skillet on medium heat until oil and butter is hot. Dredge Chicken in seasoned flour. Cook Chicken in oil until they are browned and reach temperature (170 degrees), flipped half way between. Set Chicken Aside. Using the same pan with the drippings (DO NOT CLEAN PAN) Add diced onion and garlic and cook until onions are soft and browned. Add in cooking wine. Cook until ½ reduced, dark, and tender. Add in tomatoes, sugar, salt, and pepper. Allow to simmer on low for 15 minutes. Add in ½ C of Parmesan and ¼ C of parsley. Now, place the chicken pieces on top of sauce and top with remaining cheese. Boil in oven until cheese is melted. Serve on top of cooked noodles. Top with remaining parsley.

Autumn’s Tips:

Make sure to allow onions to become very juicy and tender (Caramelized).

Add in different seasonings such as red pepper flakes, Italian seasonings, and basil for a different taste.

Make sure the Pan is Oven safe!!!

Serve with the Homemade breadsticks by half-ing the recipe for the Best Pizza Crust and following directions in the tips section
****If you have a really sweet mayan onion, do not add sugar!!!.*******

Autumn’s Favorite Pasta Sauce

TOTAL TIME: 20 min Prep: 5 min Inactive Prep:  min Cook: 15 min

Autumn’s Favorite Pasta Sauce

Ingredients:

1 TBSP Olive Oil

½ large sweet onion diced

1 heaping small spoon of minced garlic

¼ C Sherry Cooking wine

1-24 oz can of Crushed Tomatoes

1 TBSP Sugar

½ TSP Salt (more or less to taste)

½ tsp Pepper (more or less to taste)

½ C Fresh Parmesan

¼ C Fresh Chopped Parsley

Instructions:

Heat skillet on medium heat until oil is hot. Add diced onion and garlic and cook until onions are soft and browned. Add in cooking wine. Cook until ½ reduced, dark, and tender. Add in tomatoes, sugar, salt, and pepper. Allow to simmer on low for 15 minutes. Add in Parmesean and parsley.

Autumn’s Tips:

Make sure to allow onions to become very juicy and tender (Carmelized).

Add in different seasonings such as red pepper flakes, Italian seasonings, and basil for a different taste.

Follow my Chicken Parm Recipe to make it extra special!
Serve with the Homemade breadsticks by half-ing the recipe for the Best Pizza Crust and following directions in the tips section.

Homemade Tomato Soup

Autumns Homemade Tomato Soup

Ingredients:

1 6-oz can Tomato Paste

4 Cans of water

1 tsp Salt

1 tsp sugar

Mexican Cheese (optional)

Crackers (optional)

Instructions:

In medium pot but the tomato paste. Take the tomato paste can and fill 4x and dump into pot. Add sugar and salt. Stir until hot and well incorporated. Top with cheese and crackers.

Autumn’s Tips: This goes great with grilled cheese! Add in beef, chicken, or pasta to make into a stew. Very versatile!!!

Fried Chicken

TOTAL TIME: 20 min Prep: 5 min Inactive Prep:  min Cook: 15 min

 Fried Chicken

Ingredients:

Boneless Skinless Breast Strips

Oil for frying

Small Bowl of Water

1 ½ C Flour

2 tsp Salt

2 tsp Black pepper

1 tsp Garlic powder

1 tsp onion powder

¼ tsp Paprika

Dash Cayanne Pepper

Instructions:

Heat oil until hot. Mix flour and seasonings together on a plate, making sure it is well incorporated. Take chicken and dip strips into flour, then water, and then flour again. Making sure it is well covered. Fry in hot pan until meat is 180 degrees and browned on each side. (cooking times will vary based on how thick the chicken is). Drain chicken in wire strainer.

Autumn’s Tips: I love to add tarragon to my seasonings!

To make the best fries: Take the left over flour mixture and mix with bowl of water. Add more water until you get a runny mixture. Cut potatoes into fries and dip into batter and fry in the same grease you used for chicken. These are the best fries in the world!!!!

After you are done with this oil, make sure you throw it away!!! It will make you sick if you save it!

To make fried bone-in chicken. Boil chicken until slightly cooked (10 min). Dredge in the same fashion as boneless and fry until 180 degrees. It is much harder to get bone-in chicken done.

To fry pork chops: Add 1 tsp extra salt and 1 tsp ground mustard to flour and fry in the same way!