2 cups pickle juice total juice from a 32-ounce jar of pickle chips
1 large egg
1/2 cup milk
1 tablespoon hot sauce
1 cup all-purpose flour
2 tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
peanut oil for frying
2 tablespoons butter
4 brioche hamburger buns
8 hamburger dill pickle chips
Optional Toppings
4 leaves iceberg or green leaf lettuce
4 tomato slices
4 slices pepper jack cheese
Instructions
Place the chicken into a large mixing bowl with pickle juice. Cover and refrigerate for 2 to 3 hours. Then drain the chicken and pat dry.
Set up a dredging station for the chicken: Beat the egg, milk, and hot sauce in a medium bowl. In another medium bowl, Mix the flour, powdered sugar, salt, pepper, paprika, and cayenne pepper in another medium bowl.
Heat the oil to 350°F in a heavy-duty pot over medium heat.
Working one chicken breast at a time, dunk one butterflied chicken breast into the egg mixture and shake off any excess. Then dredge in the flour mixture, covering completely. Immediately place the chicken into the oil and fry for 3 to 4 minutes on each side until golden brown. Then remove from the oil and let drain on paper towels. Repeat this process for each chicken breast. Be sure to fry each chicken breast immediately after dredging.
Butter the cut side of the brioche buns, and toast them cut-side down in a separate skillet over medium-low heat.
Assemble the sandwiches by placing one piece of fried chicken on each bottom bun. Add 2 pickle slices over each piece of chicken and cover with the top bun. You can also make this a deluxe sandwich by adding lettuce, tomato, and pepper jack cheese.
Place bacon on a baking sheet that has a wire rack on it. Bake at 425 degrees for about 12 to 15 minutes or until bacon is crisp.
Burgers
Divide into 8 portions. Gently shape each piece into squares. Grill burgers on either on a stainless grill, or cook them in a stainless steel skillet. Season burgers with salt as you cook them
Buns
Spread a little butter on the buns and toast them on the stainless steel griddle or toast under a broiler.
Building the burger
Place in the following order:Top bunMayonnaiseKetchupBaconCheeseBurger PattyBaconCheeseBurger PattyCheeseBottom Bun
Combine all the ingredients for the beef filling in a small bowl, except for the ground chuck. Mix well.
Crumble the ground chuck into a large skillet (preferably nonstick) over medium-high heat and cook, stirring, until the meat has browned. Drain the beef in a strainer over the sink and rinse with hot water.
Return the beef to the pan along with the spice mix and 3/4 to 1 cup of water. Stir to combine and simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the pan is completely dry.
Heat the refried beans in a small pot on the stove over low heat for about 5 to 8 minutes or until the beans have warmed through and are soft.
Wrap the soft flour tortillas in a clean towel and sprinkle the towel with a few drops of water. Microwave on high power for 30 to 45 seconds or until the tortillas are soft and pliable.
If desired, warm the crispy taco shells in the oven at 350°F for 7 to 10 minutes.
To assemble to tacos, spread about 1 tablespoon of refried beans on a soft tortilla and fold the bean-covered soft tortilla around the crispy taco shell. Spoon a few tablespoons of meat into each taco shell. Top with lettuce, cheese, tomatoes, and sour cream, if desired. Repeat with the remaining shells and fillings and serve immediately.
2 large boneless skinless chicken breasts about 1 pound
1 cup all-purpose flour
2 eggs beaten
1 1/2 cups breadcrumbs
1 tablespoon paprika
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
1 1/4 teaspoons salt
1/2 teaspoon black pepper
vegetable oil for frying
Instructions
Cut the chicken breasts into strips that are 3 3/4 inches long, 1/2 inch wide, and 1/4 inch thick, aiming for a fry like shape. Avoid cutting the strips any thinner than 1/4 inch to prevent the chicken from tearing.
Prepare three shallow bowls: Place the all-purpose flour in the first, beat the eggs in the second, and mix the breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper in the third.
Heat the vegetable oil in a deep fryer or heavy bottomed skillet to 350°F. Use a cooking thermometer to monitor the temperature.
Working in batches, dredge each chicken strip in flour, shaking off excess.
Dip the floured strip into the beaten eggs, ensuring it’s fully coated.
Roll the strip in the breadcrumb mixture, pressing lightly to adhere.
Carefully lower the coated chicken strips into the hot oil using tongs.
Fry for about 4-5 minutes, or until golden brown and cooked through.
Remove the chicken fries with clean tongs or a slotted spoon/turner and drain on paper towels. 10. Serve immediately with your choice of dipping sauce.
In a small bowl, combine all the ingredients for the beef, except for the beef itself, and mix well.
Crumble the ground chuck into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat and drain the grease from the beef.
Return the beef to the pan and stir in the spice mix and 3/4 to 1 cup of water. Simmer uncovered on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the pan from the heat before the meat is completely dry.
To make the sauce, combine all the ingredients for the sauce in a saucepan and mix well. Simmer at a very low temperature for 15 to 20 minutes. Remove from the heat and let cool.
Preheat the oven to 350°F.
To assemble the Enchirito, spread 1/4 of the heated refried beans onto a tortilla, followed by 1/4 of the ground beef. Roll up the tortilla and place it seam-side down in an ovenproof dish coated with non-stick spray. Repeat with remaining tortillas. Cover with the prepared sauce, cheese, chopped onions, and black olives, if desired.
Place the Enchiritos in the preheated oven for about 15 minutes, or until the cheese melts.
12 ounces shredded Mexican cheese blend (do not use extra-thick shreds like Tillamook)
4-6 tablespoons Taco Bell Sauce or use bottled
1/2 cup chopped tomatoes
Instructions
Taco Meat
In a small bowl, combine all the ingredients except for the ground chuck. Mix well.
Crumble the ground beef into a large skillet (preferably nonstick) over medium-high heat, stirring well, until the meat has browned. Remove from the heat.
Transfer the meat to a strainer over the sink, rinse with hot water, and drain.
Return the beef to the skillet along with the spice mix and 3/4 to 1 cup of water. Simmer over medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from the heat before the meat is completely dry.
Pizza
Add vegetable oil to a 10-inch skillet until it reaches a depth of about 1/2 inch. Heat the oil to 350°F. When the oil is hot, place a tortilla into the hot oil and fry for about 30 to 60 seconds until the shell crisps. Remove the tortilla from the oil and drain on a wire rack. Repeat with the remaining tortillas.
Spread an ample portion of refried beans onto 6 of the fried tortillas. You want a good base of refried beans on the tortilla. Sprinkle 4 to 5 tablespoons of prepared taco meat over the refried beans and place another tortilla on top. Spread 2 to 3 tablespoons of Taco Bell sauce over the tortilla and sprinkle with enough cheese to mostly cover the sauce.
Place the pizzas under the broiler until the cheese begins to melt.
Sprinkle tomatoes over the melted cheese and serve immediately.
2 large boneless skinless chicken breasts sliced in half horizontally and pounded thin
½ cup dill pickle juice
½ cup buttermilk
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon celery salt
2 tablespoons olive oil to brush the grill
Wrap
4 8-inch flaxseed wraps
1 cup shredded lettuce
¼ cup cheddar cheese
¼ cup colby jack cheese
Avocado Lime Ranch Dressing or dressing of your choice (optional)
Instructions
Chicken
Place the chicken, dill pickle juice, and buttermilk in a zip-top bag. Place the bag in the fridge, and let the chicken marinate for at least 30 minutes, but preferably for several hours.
Prepare the seasoning blend by combing salt, ground black pepper, onion powder, garlic powder, and celery salt in a small bowl. Season chicken with the seasoning blend on both sides of the chicken.
Heat the grill to 350°F or use a grill pan. Brush the grill with oil.
Remove the chicken from the marinade and place the chicken on the grill. Cook for 3 to 4 minutes on each side. The chicken should have an internal temperature of 165°F when you remove it from the grill.
Wrap
Lay the wrap flat and top with about ¼ cup shredded lettuce in the center. Avoid adding any ingredients in the outer 1-inch perimeter of the wrap. You will need this space for folding and rolling your wrap.
Top with strips of grilled chicken and shredded cheese. You will likely use 5-6 strips of chicken.
Fold in the wrap over the top and bottom space of the ingredients.
Then fold one side of the wrap over the ingredients and towards the other side. Tuck under the ingredients tightly.
From here, roll the wrap up into a tight wrap, tucking in any excess sides along the way. Be sure to make it tight!
Use a sharp knife and cut the wrap in half before you enjoy!
Serve with avocado ranch dressing or the dressing of your choice.
4 tablespoons softened butter butter has divided uses
4 English muffins
1/2 pound breakfast sausage
1/2 cup water
4 slices American cheese
Instructions
Divide sausage into four patties. Press out patties fairly thin. Cook sausage patties over medium heat in a skillet for 3 to 4 minutes on each side, drain on paper towels.
Split open English Muffins and place them into a toaster, toast the English Muffins.
Remove the English muffins from the toaster and spread softened butter on both halves.
Place the 1 slice of cooked sausage on each English muffin bottom.
Add about 1 tablespoon of butter to the same skillet where you cooked the sausage.
Place the quart-sized canning lids screw side up (or you can use an egg ring) into the skillet.
Spray the canning lid with non-stick spray. Crack an egg into each of the rings.
Break the yolk with a folk. Pour about 1/2 cup of water into the skillet, and place a lid on top. Cook until the eggs are set, it should take about two minutes.
Gently remove the eggs from the rings, and place one egg on each piece of cooked sausage.
Top each egg with one slice of American cheese, top cheese with the top of the English muffin.
Wrap each egg McMuffin with foil or parchment paper. Wait about 30 seconds before serving.
honey mustard sauce or other dippings sauce to serve
Instructions
Soak the chicken strips in the buttermilk for at least 2 hours or ideally overnight.
Place the flour, salt, pepper, and garlic salt in a shallow bowl and mix well. Add about 1/2 cup of the buttermilk that was used to soak the chicken and stir. The batter should have a shaggy texture. Discard the remaining buttermilk.
Coat the chicken with the batter, place it on a rack, and allow it to dry for a few minutes to help the batter adhere to the chicken during frying.
Heat the oil to 350°F in a deep fryer or large heavy-bottomed pot.
Gently place 3 or 4 breaded chicken strips into the hot oil and fry until golden brown. Remove from the oil and drain on a clean wire rack over a rimmed baking sheet.
