Tuesday, January 15

Gussie's Fried Chicken and Sautéed Peaches

You ever have those days when you have no idea what to cook or eat? Yeah, yesterday was one of those days for me. Then it hit me: why not do a taste of home? 

You see, I'm originally from Georgia, but I moved to Louisiana for school. Although both Georgia and Louisiana are in the south (and in sorta close proximity to each other) the cooking styles are completely different. Don't get me wrong, I adore Cajun cooking and have adopted many ways as my own, but there's nothing like good 'ol Georgia food.

If you know me, you know I idolize Martha Stewart and Paula Deen. So when I saw this recipe on Paula's Home Cooking I knew I had to try it. 

Gussie's Fried Chicken with Pecan-Honey Glaze


  • 1 (3 ½-pounds) frying chicken, cut up, or your favorite chicken parts
  • 2 large eggs
  • Pepper
  • Cajun seasoning (everyone who is anyone in Louisiana uses Tony's, although I also like Slap Ya Mama)
  • Garlic powder
  • Vegetable shortening or vegetable oil
  • 2 cups self-rising flour
  • 1 cup (2 sticks) butter
  • ½ cup honey
  • 1 cup coarsely chopped pecans
  • Brown paper bag

Fried Chicken Ingredients


1. Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. 
2. Lay the chicken pieces in the dish, and sprinkle with Cajun seasoning, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
3. Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375°F (190°C)
4. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325°F (163°C)  for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. 

Frying Chicken

5. Drain the chicken on paper towels and transfer to a platter.

Finished Fried Chicken

Honey-Pecan Glaze: 

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.

Pecan-Honey Glaze

Like I mentioned before I'm from Georgia: the peach state and I didn't think this meal would be quite complete if it didn't include my favorite fruit. This recipe for sautéed peaches is super simple (only 5 ingredients) and tastes delicious. 

Sautéed Peaches 


1 20 oz. can sliced peaches
2 tablespoons butter
2 tablespoons packed dark brown sugar
⅛ teaspoon cinnamon 
¼ teaspoon vanilla extract

1. Melt butter in a nonstick skillet. 
2. Add in the peaches and stir around. Cook for about 7 minutes or until softened. 
Peaches in Butter

3. Mix in brown sugar all at once. Cook until the sugar begins to caramalize. 
4. Stir nutmeg and vanilla extract and cook for an additional 3-4 minutes. 
Caramalized Peachs

Gussie's Pecan Chicken
This ended up  tasting quite amazing. The sautéed peaches turned out really well, and the hint of vanilla makes all the difference. As far as the chicken goes, Paula Deen could cook a phone book and it would taste delicious! If you're ever in Savannah you should stop by her resturant Lady & Sons. And if you can't try this recipe; it won't disappoint!

Monday, January 14

3:10 to Yuma

Good morning and happy Monday beautiful people of the world! Can you believe that we're already halfway through the month of January?!?! It seems as if 2013 is going by just as fast as 2012. One of my New Year's   Resolutions was to blog more, and so far I've done a horrible job. To be fair I've been sick with the flu for about a week, but that's still no excuse.

Movie poster courtesy of IMP Awards.
Now that I'm feeling better, hopefully I can stick to that resolution. I recently subscribed to Netflix (I know, I'm finally a civilized human being) so now not only do I have a massive DVD collection, I've got an entire new universe of movies I haven't even tapped into. I've got a Monday movie that is absolutely awesome! 3:10 to Yuma is a 2007 remake of the 1957 film starring Glenn Ford and Van Heflin.

After falling into poverty, one-legged rancher and civil war veteran Dan Evans agrees to escort the notoriously ruthless outlaw Ben Wade to Contention for money to pay off his debts and provide for his family. However, what Evans doesn't expect is Wade's unexpected knowledge and criminal wisdom as the bandit tries to get inside his head. Things get crazy when Evans's eldest son sneaks off to join his father on this dangerous job. And when Ben Wade's merry band of misfits (Haha. Robin Hood reference. Not funny? Aww.) led by Mr. Wade's right hand man, the just plain evil Charlie Prince, to whom he has given his undying devotion and loyalty, things really take a turn for the chaotic and battle ensues. Check out the trailer for 3:10 to Yuma below:

I'm not normally a fan of western remakes because they don't always feel authentic, but I was delightfully surprised with this one. I felt transported to 1884 Arizona. The saloons, the canyon, the railroad, it was all amazing. I even felt a little nostalgia with dialogue from the original movie. I don't even have to mention the terrific performances by stars Russell Crowe and Christian Bale, whose chemistry is makes the movies that much more entertaining to watch. Russell Crowe is the king of admirable, heroic characters, so to watch him play the bad guy was such a nice surprise, and no one plays a bad guy better than Ben Foster. Seriously, this two time Academy Academy nominated movie is not one to miss!

3:10 to Yuma is now available on blu ray and DVD.

Movie trailer courtesy of YouTube.

P.S. Did anybody watch the Golden Globes last night? I loved it! Tina Fey and Amy Poehler were hilarious hosts. I was so happy that Ben Affleck won best director for Argo. What was your favorite moment of the show?

Tuesday, January 1

Meatloaf with Mashed Potatoes

Many people don't care for meatloaf, but growing up it was a staple in our household. This recipe is a different, slightly sweeter take on the "typical' meatloaf. Serve a slice of this meat for pure comfort, especially when accompanied with mashed potatoes.

2 eggs, beaten
¾ cup milk 
⅔ cup finely crushed peanut butter crackers
¼ cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
½  teaspoon dried leaf sage, basil, or oregano, crushed
⅛ teaspoon black pepper
1½ pounds lean ground beef, ground lamb, or ground pork. 
¼ cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

1. Preheat oven to 350°F (176°C)
2. In a medium bowl combine eggs and milk; stir in crackers, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan. 

3. Bake in a 350° (176°C) oven for 1 to 1¼ hours or until internal temperature registers 160° F (71°C) on an instant-read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into 8 slices. 

Sour Cream & Chive Mashed Potatoes: 

1½ pounds baking potatoes (i.e. russet or Yukon gold), peeled and quartered
½ teaspoon salt
2 tablespoons butter or margarine
½ cup sour cream
3 to 5 tablespoons milk
2 tablespoons snipped fresh chives or 1 teaspoon crushed chives

1. In a medium saucepan cook potatoes and the ½ teaspoon salt, covered in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add the 2 tablespoons butter. Season to taste with additional salt and black pepper. Gradually beat in enough milk to make potato mixture light and fluffy. Stir 2 tablespoons snipped fresh chives into the potatoes just before serving. If desired, sprinkle with additional snipped fresh chives and butter. 

This isn't that meatloaf your grandmother forced you to eat, far from it. This meatloaf is sweet, juicy and delicious. The peanut butter crackers add a bit of flair in the way only I can, and combined with the mashed potatoes this dish is sure to become tradition at your house too!
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