Fried Okra with Fresh Okra

 Rinse Okra. Cut tips and ends off fresh okra. Slice into 1/4 inch slices. 

2 eggs

1/2 t salt

Beat eggs and salt and toss okra in mixture. Soak for 10 minutes.

Heat oil in black cast iron skillet until water drops pop.  375°

In a gallon zip bag add: 

1 1/4 c yellow corn meal

1/4 c flour

1/2 t ground black pepper

1 t salt

 Remove okra from egg with a slotted spoon shaking off excess egg.  Place in ziplock bag with seasoning and shake until well coated. With slotted spoon take out 1/2 of okra and fry until golden brown.  Drain on plate with paper towels. continue frying the other half.  Salt with Kosher salt as needed.

Chicken Fried Chicken

4  chicken breasts. fillet and pound

1-2 beaten egg

Seasoning (put in a gallon zip bag)

36 saltines crushed

2 T flour

2 T potato flakes

1 T Seasoned Salt

1 t pepper

1 t parsley

1 t garlic powder

Coat  chicken in flour (shake in zip bag)

Dip flour coated chicken in beaten egg 

Drop in  seasoning filled zip bag.  shake until coated

Fry in non stick pan with bottom covered in oil.

Can bake in oven to finish cooking. Chicken should cook until internal temperature of 170.

If you don't want to fry  chicken put in to a 9X13 and bake for 45 minutes at 350.  Then melt 1 stick of butter and pour over chicken and bake for 5 more minutes.( I have not tried this method but it was an option) 

Great served with mashed potatoes and white country gravy.

Chicken Salad Wrap

 Chopped grilled or pan fried chicken

grapes/ raisins or cranberries

chopped pecans

diced apple

diced celery (for crunch if you don't have an apple)

Light Ranch Salad dressing

Mix ingredients and add enough dressing to make it stick together.  Put in a warmed up tortilla or wrap. Can be used on bread of any kind, or served on a bed of lettuce.

Kerry would use a mayo type dressing ..your choice.

Macaroni Salad Kerry Style

 

8 oz Pasta/or Ditalini Pasta (cook and drain)

3/4 cup finely diced green or red pepper

1/3 c finely sliced celery

1/3 c finely diced red onion

1 c frozen  petite peas

 1/2 c small cubed cheese 

1/2 c sweet pickle relish

Dressing

3/4 c mayo

1/4 c sour cream

1 T red wine vinegar( can use white or apple cider)

1 T sugar

2 t dijon mustard

1/4 t salt

1/4 t ground black pepper

1/8 t garlic powder

Mix and cover and let chill for about an hour.