So, you're going to eat with family and friends for the holidays. Sometimes our priorities and holiday shopping gets in the way of us bringing the perfect dish to holiday dinner. If you find time this year to make a contribution...here are some dishes that are sure to earn your family a yearly invite to anyone's dinning room table!
Appetizer: Buffalo Chicken Dip
1 pinch of cayenne pepper for garnishing purposes
2 tablespoons of shredded pepper Jack cheese
1 pinch of cayenne pepper
½ teaspoon of seafood seasoning
½ cup of crumbled blue cheese
½ cup of blue cheese dressing
½ cup of shredded pepper jack cheese
¾ cup of hot pepper sauce
2 packages of softened cream cheese
3 cups of cooked and diced rotisserie chicken
Preheat the oven to 200 degrees C.
Combine cayenne pepper, seafood seasoning, crumbled blue cheese, blue cheese dressing, ½ cup pepper Jack cheese, hot pepper sauce (Cholula), cream cheese, and chicken in a bowl.
Transfer your chicken mixture into a round baking dish of 9 inches and sprinkle 2 tablespoons of pepper Jack cheese on it.
Bake this for about 15 to 20 minutes until it's lightly browned. Remove from the oven and then garnish using cayenne pepper.
Main Course: Chani's Fried Chicken
So........I've heard that this recipe was worthy of an award. I can't say I disagree... if I do say so myself! The only downside to this dish is the time it takes. Prep tonight and by dinner tomorrow you'll be the chef in the family.
5 Pounds of bone-in, skin-on chicken thighs
2 Table spoons of Lawry's seasoning
2 table spoons of cayenne pepper
1 teaspoon of salt
1 large bottle of canola oil
3 cups of all purpose flour
Brine: Clean your chicken by washing it with lemon and water; set aside. Fill a deep soup pot with water. Add the Cayenne, 2 table spoons of Lawry's & salt to the soup pot, then add the chicken thighs. Allow that to sit in your refrigerator for at least 10 hrs but no longer than 24 hrs.
In a gallon size ziplock bag add flour, season accent packet, and a teaspoon of Lawry's seasoning. Zip and shake it like a salt shaker!
In a deep fryer or a deep frying pan add your canola oil as you finish prepping your chicken. Heating oil takes some time but make sure to pay attention to the stove.
Layer bounty and remove your chicken piece by piece from the brine mix and allow it to drain onto the paper towel. Add your chicken to the flour mix. Shake until you can see that every piece of chicken is fully coated. You may have to repeat this step a few times.
Lay your flour coated chicken on a baking sheet until the oil is heated and you're done coating every piece. I recommend waiting until it's all coated. That way it all goes at the same time so you don't have to try to figure out whats cooked and whats not.
BE CAREFUL ON THE NEXT STEP. Your oil is hot and could splash. If you aren't comfortable placing the chicken in the oil carefully use a utensil that makes you feel comfortable. Allow your chicken to sit in the oil and cook until it is brown and floating to the top of the oil. I like to cook my chicken on high heat and wait until the oil is scorching because my family likes their fried chicken crunchy. Cook for at least 20 minutes. While you wait, layer more bounty paper towels for the next step!
Once your chicken is golden and crispy, grab your utensil and take each piece of chicken out and place it on the paper towel to drain the excess oil. Let it cool off. Once it cools off send me a picture... Enjoy!
Dessert: Carmapple Vibez
Ok we didn't spare a single calorie on our main dish. So lets go somewhat easy on dessert. My neighbor gave me this recipe about a year ago and I've been in love since. I can almost bet that this will easily become a family favorite for you too!
8 oz. Whipped cream cheese