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June Recipes

CLASSIC FRIED CHICKEN

1    3 lb. Chicken (cut into 10 pieces, or 3 pounds chicken pieces)

      Salt and Freshly Ground Black Pepper

1    qt. Buttermilk

2    tsp. Hot Sauce

1    Bay Leaf

3    Cloves Garlic (smashed)

3    Sprigs Thyme

3    Cups All-purpose Flour

1    Tbsp. Baking Powder

1    Tbsp. Sweet Paprika

1    Tbsp. Onion Powder

3/4 tsp. Cayenne Pepper

      Peanut or Vegetable Oil (for frying)

      Vegetable Shortening (for frying) 

Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.

Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.

Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.

Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.

Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.

Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)

Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature. Serves: 4-6 servings.


MARSHMALLOW PEANUT BUTTER DIP

1/2 Cup Marshmallow Creme

1/4 Cup Jif®  Creamy Peanut Butter

1    tsp. Lemon Juice

2    tsps. Water

Fresh Fruit or Graham Cracker Sticks  

Combine first four ingredients in small bowl. Whisk until blended. Refrigerate 30 minutes before serving.

Serve with dippers such as fresh fruit, graham cracker sticks and pretzels. Serves: 6 servings

Recipe Courtesy of Jif®


CHICKEN CHEESE STEAKS

Cheesy chicken sandwiches get a kick from a bit of cayenne. If you prefer an even more robust flavor, spread the rolls with a mixture of Dijon mustard and chili paste.

1/4 Cup Olive Oil

2    Chicken Breast Halves (1 lb., boned, skinned and sliced)

1    Cup Mushrooms (sliced)

1    Cup Onion (sliced)

1    Cup Green bell pepper (sliced)

1/2 tsp. Smoked Paprika

1/2 tsp. Garlic Powder

1/2 tsp. Salt

1/2 tsp. Cayenne

2    tsp. Butter

4    Submarine or French Bread Rolls (split)      

4    Romaine Lettuce Leaves

1    Cup Jack Cheese (shredded)

Preheat oven to 350° . Heat oil in a large frying pan over high heat. Add chicken, mushrooms, onion, bell pepper, and seasonings and cook until chicken is browned and no longer pink inside, 6 minutes.

Spread 1/2 tsp. butter inside each roll and toast rolls, opened up, in oven on a baking sheet for about 4 minutes. Lay 1 lettuce leaf in each roll. Sprinkle cheese over lettuce, then divide chicken mixture among rolls. Serve with potato chips. Yield: Serves 4


 

SALT & PEPPER SHRIMP

1/2 tsp. Each Black, Green, Red, and White Peppercorns     

2    lbs. Shrimp (shells on)

2    tsp. Salt (divided)

2    Tbsp. Vegetable or Peanut Oil

4    Cloves Garlic (chopped)

1    Cup Cilantro Leaves  (roughly chopped)

Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.

Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.

Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.  Yield: Makes 4 to 6 servings


STRAWBERRY PASSION DRINK

6  Fresh Strawberries

1  Cup Fresh Pineapple

    Large Handful of Grapes

    Sugar

Remove the skin from pineapple and cube it. Process the fruit in a blender. If the consistency is too thick for your liking, add some water. Add sugar if necessary, to taste.


 

BLT CHICKEN BURGERS

Poultry burgers have a reputation for being dry and bland, but jazzed up with sharp cheddar, parmesan, and garlic—and then topped with crisp bacon, juicy tomatoes, and lettuce—they're boldness in a bun.

1    lb. Ground Chicken (preferably a mixture of 1/2   

      white and 1/2 dark meat)

1/2 Cup Shredded Sharp Cheddar Cheese

1/3 Cup Grated Parmesan Cheese

1    tsp. Garlic (minced)

1/2 tsp. Kosher Salt

1/2 tsp. Freshly Ground Black Pepper

1/3 Cup Mayonnaise

1/4 Cup Fresh Basil (finely chopped)

1   Tbsp. Each Fresh Lemon Juice and Lemon Zest (finely shredded)

4   Onion Kaiser Rolls (split)

8   Strips Bacon (cooked until crisp)

1   Large Tomato (thinly sliced)

4   Leaves Romaine Lettuce

Prepare a charcoal or gas grill for medium heat (350°  to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.

In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use.   

With a silicone brush or oiled paper towels, lightly oil cooking grate. Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.

Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.    Yield: Makes 4 servings


SOUR CREAM BURGERS

Lots of flavor, and a nice change from just a regular burger.

2    lbs. Ground Beef

1    Cup Sour Cream

1    (1 oz.) Envelope Dry Onion Soup Mix

1/2 Cup Dry Bread Crumbs

1/8 tsp. Pepper

In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.

Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.

Grill the patties for 6 to 8 minutes per side, or until well done. Servings: 8