Chicken recipes that you will want to try. Chicken Baked Chicken Bites Chicken Noodle Soup Southern Chicken & Dumplings Lemon Chicken Sesame Chicken Chicken Piccata Easy Chicken and Gravy Everyman's Fried Chicken Basic Dumplings

Our easy and quick Chicken and Gravy recipe. It is so delicious. Easy Chicken and Gravy Using skinless, boneless chicken breasts helps to make this dish simple and quick to prepare. This recipe makes 4 servings and is easily doubled. Ingredients • 4 skinless, boneless chicken breasts, patted dry • Sea salt * , black pepper & garlic powder • 1 Tbsp olive oil • 2 Tbsp butter • 2 Tbsp butter • 2 Tbsp flour • 1 cup+ chicken broth ** You will need a large skillet. Instructions 1. Lightly season the chicken with the salt, pepper and garlic powder. 2. In a large skillet, add the olive oil and 2 tablespoons of the butter; heat the medium-high heat. 3. Place the chicken in the pan; cook about 3 minutes on each side until golden; transfer to a plate and set aside. 4. Reduce heat to medium-low; add remaining butter to skillet; whisk in the flour and cook for 1 minute; add broth and continue whisking until flour is thoroughly incorporated. (Add more broth if needed to thin.) 5. Add the chicken back to the pan along with the juices on the plate; continue cooking about 5 minutes until chicken tests done at 165°F and sauce has thickened. * Eliminate the salt if using bouillon. ** You can use bouillon to make the broth if you don't have any. I like to use Better than Bouillon and follow their instructions to make the amount that I need. Tips • Depending on your taste, I like to add ¼ teaspoon poultry seasoning to the gravy for extra flavor. Sometimes I like a little more zip so I add ¼ teaspoon of cayenne pepper. • Milk or cream work well for the gravy too. Still add bouillon for flavor. KEYWORDS simple chicken and gravy, best chicken and gravy, quick chicken and gravy

A dish of the best broccoli salad. I have made many versions of broccoli salad over the years. This, by far, is one of the least time-consuming, with minimal ingredients, and the slightly tangy dressing couldn't be simpler. It makes 4 generous servings and can easily be doubled. Why I like this recipe . . . • This recipe is the perfect side dish to use on a buffet for any occasion. • The colors make it a perfect dish to serve during the holidays. • You can change the amount of each ingredient to suit your taste. • Click here for instructions on how we cook our bacon for this recipe Ingredients-Salad • 4 cups broccoli, cut into bite-sized pieces (2 heads), blanched* • ¼ cup red onion, diced • ½ cup dried cranberries (or pomegranate seeds) • ¼ cup cooked, crumbled bacon • ¼ cup sunflower (or pumpkin) seeds • ½ cup shredded cheese (I prefer sharp cheddar) Dressing • ½ cup mayonnaise • 1¼ Tbsp apple cider vinegar • 1½ Tbsp sugar • Dash of salt and pepper (to taste after mixing) Instructions 1 . Lightly toss salad ingredients in a medium bowl. 2. In a smaller bowl, whisk dressing ingredients until well combined. (I use my immersion blender . ) 3. Pour dressing over salad and toss. 4. Refrigerate for at least an hour for best flavor. Toss again right before serving. *To blanch, drop broccoli pieces into boiling water for 30 seconds; immediately scoop out and place in a bowl of ice water; when cool, drain on clean dish towel. This step takes just a few minutes and makes the broccoli more palatable. FYI • I have used chopped toasted walnuts in place of seeds, so good. • Replace half of the broccoli with cauliflower; blanch per instructions. • Add sliced apple pieces (1 apple) right before serving to add more flavor, color, and crunch. • For a change, use sweet onion slices (like Vidalia ). • Store leftovers in an airtight container. Broccoli Salad with Bacon PRINTABLE RECIPE ▼ 4 SERVINGS LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Broccoli Salad with Bacon Broccoli Salad with Apple Slices

Crustless Broccoli & Cheese Quiche PRINTABLE RECIPE ▼ MAKES 4 DOZEN + Makes at least 4 dozen mini quiches or one 9-inch quiche A broccoli and cheese quiche in its full size is good, but in these tiny little bites, the flavor seems to intensify. This recipe will make 4 dozen of these tasty tidbits; see tips and info below. Most ovens can easily hold 4 pans; five if needed. These can be served cold or at room temperature. Crustless Broccoli & Cheese Quiches Ingredients • 1 medium crown fresh broccoli; washed; dried and chopped into a ½ inch dice* • 2 cups (12 ounces) shredded, chopped cheddar cheese • 2/3 cup minced onion or scallions • 1-1/3 cups whole milk • 3 eggs • ¾ cup baking mix • ¼ tsp salt • ¼ tsp black pepper Preheat oven to 375°F. Prepare 4** mini muffin pans by spraying with a nonstick cooking spray or use our pan release . Instructions 1. Lay out the pans; take a large pinch of the broccoli and place it in the bottom of each cup. You may need to adjust the amount to make sure they are all equal. Do the same with the cheese and onion 2. In a blender, add the rest of the ingredients and blend on high for 20 seconds, scraping sides. Do not overbeat, as you will be adding excess air. Pour mixture into each cup until it's a scant ¼-inch from the top. You may have to adjust the amount in each cup as before; Bake at 375°F for 12 minutes or until golden brown on top. Start checking after 10 minutes. 3. Remove; cool in pans for 5 minutes; then GENTLY turn out onto cooling rack. If any don't come out easily, use a table knife at the stuck places to help ease it out of the pan. If not using right away, store in airtight container in refrigerator with parchment paper between layers. * For frozen broccoli use 2 pkg (10 oz), rinse with coolwater; drain and pat dry, then chop as above, eliminating stems. ** If you don't have 4 pans, go ahead and bake what you have, but stir the batter again before using. Tips & Info • You can use paper liners but they must be sprayed with a non- stick cooking spray. • FYI, it is rare that the amount comes out exactly every time. • This recipe will also make a 9-inch quiche. The broccoli should be cut into larger pieces. KEYWORDS mini quiches, broccoli quiches , broccoli quiche

Southwest Salad PRINTABLE RECIPE ▼ 4 SERVINGS This is such a simple recipe to make, but it packs lots of flavors. I remember when I first started making this salad, avocados were hard to find. Now, they are just about everywhere. Southwest Salad Ingredients • 2 cups Romaine lettuce, shredded or chopped • 2 medium tomatoes, chopped • 1 small cucumber, ¼-inch slices • 1 cup frozen corn • 1 cup black beans, drained • 2 Tbsp canned green chilies, chopped (optional, but does offer a lot of flavor) • ½ cup sliced ripe olives (can also use green olives or both) • ½ cup sharp Cheddar cheese, fine shred • Corn chips, ½ cup crushed, for mixing in salad. Whole chips for scooping. • 1 large avocado, cut into small chunks or slices Instructions Mix all of the ingredients, adding the corn chips and avocado last, right before tossing with the dressing. Dressing Ingredients • 1 tsp finely minced onion • ½ cup sour cream • 2 Tbsp Italian salad dressing • ½ tsp sea salt • ¾ tsp chili powder Instructions Combine all ingredients; serve over Southwest Salad. About the ingredients: • Romaine lettuce-Usually one medium head will be enough for four people. • Tomatoes-You can also quarter the small tomatoes like San Marzana. • Cucumber-¼-inch slices work well for this salad. Halve the slices if they're large. • Corn-Allow ¼ cup per person. • Black Beans-Rinse and drain for the best results. • Green chilies-Optional but give this dish great flavor • Olives-Use ripe or green olives or even a mixture. Halve or slice. • Cheese-The sharp Cheddar blends so well with the other flavors. • Avocado-Use two if they're small. • Corn chips-I love to use colored chips for visual interest.

Apple Pudding Cake 12 servings This recipe not only tastes good, but the smell will certainly bring your family to the table. I have actually used the batter for cupcakes, and it worked beautifully. Ingredients • 2 cups sugar • ½ cup butter • 2 eggs • 2 cups flour • 2 Tbsp baking soda • ½ tsp salt • 1 tsp cinnamon • 1 tsp nutmeg • 1 tsp of a good vanilla* • 4 cups apples, peeled and diced • 1 cup walnuts, chopped Preheat oven to 350°F. You will need a greased 9-x-11 pan. Instructions 1. Cream sugar and butter; add eggs and blend well. 2. Add the dry ingredients to the egg mixture and beat until smooth at low speed; add vanilla. 3. Stir in apples and nuts; pour the mixture into the pan and smooth; bake for 1 hour. Let cool in pan. * Make your own vanilla with our directions here . Hot Lemon Sauce Ingredients • 1 cup sugar • ½ cup butter • 1 egg, beaten • ¼ cup water • 3 Tbsp lemon juice • Zest of ½ lemon Instructions 1. Place all ingredients in a small saucepan; bring to a boil. Remove from heat; pour sauce over servings of Apple Pudding Cake while still warm. KEYWORDS apple pudding cake, best apple pudding cake, easy apple pudding cake

Easy to make, delicious to eat, our Banana Nut Muffins are the best. Basic Banana Nut Muffins Make 12 muffins Just like banana nut bread, these muffins have a lot of flavor to spare. They are so easy to make and really ripe bananas take them to the next level. Ingredients • 1 egg • 2 Tbsp milk • ¼ cup sugar • 1 cup mashed ripe bananas (2 medium) • 2 Tbsp butter, melted and cooled • 2 cups baking mix (See our recipe or use Bisquick) • ¼ cup chopped pecans or walnuts (optional) Heat oven to 400°F. You will need a greased (bottoms only) 12-cup muffin pan. Instructions 1. In a medium bowl, beat egg; stir in remaining ingredients in the order 1 listed, just until moistened. 2. Scoop batter into the prepared pan, dividing evenly. Bake until golden brown, 16 minutes. KEYWORDS banana nut muffins, banana muffins

Wine & Cheese Bread Makes 1 round loaf This is one of the best artisanal breads that I've ever made. It's great for a cocktail party or a wine and cheese together (hence the name)! Ingredients • 3 cups unbleached flour, divided • 1 pkg dry yeast (not rapid-rise) • ½ cup dry white wine • ½ cup butter • 2 tsp sugar • 1 tsp sea salt • 3 eggs, beaten well • 1 cup Monterey Jack cheese, , shredded You will need a 10-inch greased pie plate. Instructions 1. Combine 1½ cups flour with the yeast; set aside. 2. In a small saucepan, heat the wine, butter, sugar and salt until warm. Not too hot or it will kill the yeast! 3. Pour into the flour and yeast mixture; mix; add eggs; beat at low for about ½ minute, then beat on high for 3 minutes. 4. Stir in cheese and enought flour to make a soft dough; knead on floured surface for 5 minutes. 5. Place in greased bowl; cover; let rise in warm place for an hour (or doubled in bulk); punch down. 6. Shape into a round; place in pie plate; cover and let rise about 45 minutes. 7. Bake in 375°F oven about 40 minutes. You may need to cover with foil the last 20 or so minutes. Info This recipe, like many of the others on my site, are interesting to make. I have not tried to make this recipe on my bread machine but plan on doing so soon. Follow the instructions on your bread machine, using softened butter, warm wine and room temperature eggs. KEYWORDS wine and cheese bread, artisanal bread

Simple, tasty and easy fried chicken Aunt Stella's Fried Chicken This is one of the simplest recipes out there and it is also one of the most popular. It is a true Southern classic that has been shared numerous times. It does need time to soak in the not- so-secret liquid, buttermilk! Doing so will lead you to tender, delicious chicken. This recipe works great when just doing wings or breasts too! See our Buffalo Sauce Recipe below. What I like best about this recipe is the coating; it's not thick so you know the skin is crispy. Aunt Stella's Fried Chicken Ingredients • 1 whole chicken, 3 to 4 lbs, cut into pieces close to the same size* • 1 tsp sea salt • 1 tsp blackpepper • 2 cups buttermilk • Vegetable oil for frying, I use peanut oil • Self-rising flour (start with ¾ cup, it will take more) You will need a large deep skillet, a sheet pan lined with several layers of paper towels and a sheet pan with a rack. Instructions 1. Wash the chicken and pat dry; sprinkle with salt and pepper. Place the chicken in a large zip-top bag and pour in the buttermilk; seal and chill for 3 hours. 2. Pour oil to a depth of 1½-inches in a the skillet; preheat it to 365°F. Heat oven to warm. 3. Remove pieces from buttermilk and dredge in flour. Then in small batches: • Add chicken, cook covered 6 minutes** • Uncover, cook for 9 minutes • Turn chicken, cover and cook 6 minutes • Uncover, cook for 6 to 9 minutes, turning for last 3 minutes to brown evenly*** 4. Drain each batch on paper towels; then transfer to oven rack to keep warm while the other batches are frying. *Pieces fry more evenly when they are the same size. **Smaller pieces (like wings) require less time. ***You want a medium golden brown color. Options • You can add ½ tsp paprika, ½ tsp onion powder or ½ tsp garlic salt • Cayenne pepper, ¼ tsp, will add some heat • I like to add up to 1 tsp poultry seasoning plus ½ tsp paprika Buffalo Sauce In a small saucepan, combine ¼ cup butter , ¼ cup red pepper sauce , ¼ tsp garlic salt and a dash of black pepper . Bring to boil; lower heat to medium-high and cook for 4 to 5 minutes. Butter should be melted and mixture thoroughly blended. Toss wings with mixture until totally covered. KEYWORDS best fried chicken recipe, fried chicken wings recipe, simple fried chicken recipe PRINT

Sauerkraut (fermented cabbage) PRINTABLE RECIPE ▼ MAKES 1 QUART If you grew up in the country, you're probably familiar with the process of making kraut. I remember my grandmother taking handfuls of shredded cabbage and making a layer in a large crock, sprinkling salt over it, adding another layer of cabbage, more salt, and so on, until the crock was almost full. Then came an upside-down plate that would fit inside the crock, a large clean rock to weigh everything down and finally a large square of muslin that was put over the top and then tied with a string to hold it in place. That was to let in the necessary air and keep everything clean. Favorite Things from the Kitchen How to Clean Cabbage: 1. Start by removing the outer leaves, which are often damaged, dirty, and may contain pesticide residues. 2. Cut the cabbage in half and take out the core. Shred or chop the cabbage according to your recipe's instructions. 3. In a large bowl, add the cabbage pieces, sprinkle lightly with salt and ¼ cup of vinegar. Fill the bowl with water and swish the cabbage to clean it, then pour out the water. Rinse the cabbage thoroughly under running water. Finally, drain it using dish towels or a salad spinner to eliminate excess moisture. Use as directed. Sauerkraut Slaw This easy recipe is ideal for beginners, requiring only cabbage and salt. Cabbage is not only readily available year-round but also keeps well when refrigerated, making it a practical option to have on hand. Once you grasp the basic technique, the options for variations are limitless. Find the tools for fermenting here . Fact About Sauerkraut: • It's a fermented cabbage that supports gut health through probiotics, aids digestion with fiber, and provides immune-boosting nutrients like vitamin-C. • Antioxidants are one of the greatest benefits that help against cell damage, as well anti-inflammatory properties. • Naturally low in fat and calories. • The fermentation process, called lacto-fermentation , uses lactic acid bacteria to break down sugars in the cabbage, resulting in a sour, tangy flavor and the production of probiotics. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it How to Ferment Cabbage Makes 1 quart Ingredients • 1 head of cabbage, about 2 lbs, washed • 1 Tbsp sea salt, use non-iodine • 1 tsp spice, optional, caraway seeds (my favorite), celery or dill You will need a wide mouth quart jar, fermentation pipe with ring or fermentation lid, and a jar lid and ring. Instructions 1. Rinse the head of cabbage; remove and discard any damaged or discolored leaves; peel off a whole leaf and set aside. 2. If shredding by food processor: Cut the head into wedges that will fit in the chute; cut out and discard the core on each piece. With processor running, push each wedge down the chute to be thinly sliced. You may have to empty the bowl once or twice. If shredding by hand: Cut the head of cabbage into quarters; starting at the end opposite the core, slice across the grain into thin strips. I leave the core to make it easier to handle. Keep slicing until the entire cabbage is done. 3. Place the shredded cabbage in a large bowl and sprinkle with the tablespoon of fine sea salt. Method 1: Mix and squeeze the cabbage to force out the juice, while continually mixing Do this until it looks wilted and has produced liquid. This may take five minutes or more. Method 2: Once the cabbage and salt are in the bowl are mixed, start gently pounding the cabbage with a Pickle Packer . Continue until it produces liquid and looks wilted. 4. Cover the bowl with a dish towel and let it set for 4 hours. 5. Add the cabbage mixture to the jar, packing down a layer at a time. As you do so, the liquid that you've made will rise to the top. Fill the jar to the shoulder, no more! If you have it, take the cabbage leaf and cut it to fit inside of the jar; place a clear weight on the leaf and press until all the cabbage is below the brine. Wipe the rim of the jar then add a Pickle Pipe with a ring. Write the date on a piece of tape, leaving room for more writing, and put it on the jar. Set the jar aside in a dark place. 6. Start checking the jar after 2 weeks. The warmer it is, the faster it will ferment. The cabbage will be almost translucent; the flavor shouldn't be salty anymore but slightly tangy. The flavor will get better as it ages. 7. Once it's done, seal the jar and refrigerate for storage. Or, you can also using the boiling water method.; pint jars 20 minutes, quart jars 25 minutes. Remove bubbles; use ½-inch headspace.

The Best Macaroni and Cheese PRINTABLE RECIPE ▼ 8 SERVINGS Our macaroni and cheese is a hearty dish characterized by its creamy, cheesy texture. It's considered comfort food because of the rich flavor profile, and I couldn't agree more. The traditional style, made with elbow macaroni pasta, is what most people grew up with. Ingredients • ½ lb (8 oz pkg) elbow macaroni • 2 cups cream-style cottage cheese (small curd, if possible) • 1 cup sour cream • 1 egg, beaten well • 2 cups sharp Cheddar cheese, shredded • ¾ tsp sea salt • ½ tsp black pepper • Paprika Preheat oven to 350°F. You will need a greased 9-inch square baking dish. Instructions 1. Cook macaroni; drain. 2. In a large bowl, thoroughly mix cottage cheese, sour cream, egg, salt and pepper; add macaroni and stir; fold in cheese. 3. Pour into prepared baking dish; sprinkle with the paprika; bake at 350°F for 45 minutes or until brown around the edges and bubbling. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Best Macaroni and Cheese

Roasted Cabbage Steaks One of my good friends told me about this recipe several years ago and it quickly became one of my favorites. It's such a simple recipe to make but packs a lot of flavor. When buying a head of cabbage, I always look for a head that is blemish-free but it must be heavy too. In a heavier head of cabbage the leaves are more compacted and that means the slices will hold together so much better. Roasted Cabbage Steaks (slices) Ingredients • 1 head cabbage • Olive Oil • Seasonings of choice (see options below) Preheat oven to 400°F. Line baking pan with foil; brush with olive oil. Instructions 1. Remove the loose outer leaves of the cabbage; wash. Trim stem even with cabbage. 2. Cut cabbage into about 1¼ inch steaks from top to stem end. Brush both sides with olive oil and season with granulated garlic, sea salt and fresh cracked pepper. 3. Bake for 40 minutes or until edges and browned and crispy. Options • A dash of cayenne pepper adds a little zip of flavor. • Italian seasoning mixed with olive oil and brushed on the steaks. • After cooking, pour some of your favorite dressing over the steaks. KEYWORDS roasted cabbage steaks, best roasted cabbage steaks