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Family meal time has always been important to us, but it came in many different forms in our normal busy lives before social distancing. I cooked often, but we weren't always home for dinner. Sometimes dinner was sandwiches or whatever we could find, quickly scarfed down at the breakfast bar after returning from swim practice. I know that sports, band, school clubs, etc. are good for our kids, but I don't miss the busyness, at least not yet. I'm sure I will at some point and when we do get to enjoy community again it will be exciting for all of us. Maybe we will appreciate each other so much more.
Since we are home all the time now including my husband who always had work trips, meetings, dinners, etc. we have been really enjoying family dinner time. I have been cooking every day. I think most of us are cooking more now that we are all home. I recently made fried chicken which I hadn't made in years. I originally posted this recipes way back in 2012 and it is still one of my favorite home cooked meals.
This is the best cream sauce for making creamed peas or spinach. This is also a great way to get kids to eat their vegetables. My boys love creamed peas or spinach.
White Sauce for creamed vegetables
2 Tablespoons butter
2 Tablespoons flour
½ teaspoon salt
Dash of pepper
1 Cup milk
Frozen peas or spinach
1. Melt butter in saucepan over low to medium heat.
2. Stir in flour, salt, and pepper. Cook 1 minute.
3. Stir in milk. Cook until a thick sauce, stirring frequently.
4. While making sauce, cook frozen vegetables according to package instructions in microwave or saucepan on stovetop.
5. Add cooked peas, spinach, or other vegetable to cream sauce and stir to combine. Sprinkle with extra freshly ground pepper for flavor.
You can also use canned vegetables in a pinch, but frozen are better. Drain before adding to white sauce. As you can see in the picture the peas are two different shades of green. I only had ½ bag of frozen peas on hand so I added a can of drained peas.
There is something wonderfully comforting about our favorite home-cooked meals. This flavorful crispy fried chicken is one of my family's favorites. I hope you enjoy it too.
Peanut or Vegetable oil
Whole chicken cut-up or your favorite assortment of cut chicken pieces
Cajun seasoning (I useTony Chachere's Original Creole Seasoning) (Amazon link)
Salt and pepper to taste
1. Heat about ½ inch oil in a heavy skillet (I use an iron skillet) at medium high heat.
2. Pour some milk into a shallow dish and put flour in another shallow dish. Season flour with the Cajun seasoning-I have never measured the seasoning, but you can be liberal I would guess at least a teaspoon or more.
3. Dip chicken pieces into milk then into seasoned flour. Lower chicken pieces gently into hot oil. Sprinkle with more Cajun seasoning. Loosely cover skillet with a sheet of foil or use a splatter shield and cook until the bottom side is browned. Using tongs gently lift chicken pieces to turn them over. Sprinkle again with Cajun seasoning. Recover and cook until evenly browned and cooked through. Salt and pepper for more flavor while frying. Remove to platter to serve.
Several potatoes depending on how many people you are serving (I use 6 to 8 potatoes.)
Russet potatoes or Yukon Gold are my favorites to mash.
Half and Half or part cream & part milk (If all you have is milk, use straight milk)
1. Peel and chop potatoes into large chunks.
2. Put in a large pot, cover with water and bring to a boil. Reduce heat to medium and cook until potatoes are tender.
3. When potatoes are tender, drain and mash them with a potato masher (amazon link). If you don’t have a potato masher, you can use a mixer.
4. Add half and half or cream and milk or just milk to thin the potatoes. Stir in butter for flavor 4 to 6 Tablespoons should be good. Stir in salt for flavor. Continue to stir and mash until you get the consistency that you want. You can always thin with more half and half. Taste to make sure you get the flavor you want.
Mashed Cauliflower (low carb)
We have been eating lower carb mashed cauliflower which we love. I first steam the cauliflower til soft enough to mash. I use my emersion blender (amazon link) to mash cauliflower because it takes more than a potato masher to get the consistency of mashed potatoes. I then make it the same way I make mashed potatoes.
2 Tablespoons meat drippings from fried chicken
2 Tablespoons flour or 1 Tablespoon cornstarch
1 cup chicken broth
salt and pepper
If you would like to make more gravy, simply double the recipe. If you like your gravy thinner, add more water. Flour will give you a cloudy gravy and cornstarch will give you a clear gravy.
1. Heat meat drippings in skillet.
2. Add flour or cornstarch. Cook and stir to make a paste called a roux.
3. Add broth and continue to cook and stir until gravy thickens and bubbles. Salt and pepper to taste.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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