buttermilk

The Classics: Buttermilk Fried Chicken

August 20, 2014

I’ve recently been told by a few people that many of my recipes on the site seem to be a little too demanding or time consuming to make. Some of you have even mentioned that during the week it’s impossible to try out the recipes because you have so many other things going on. You’ve asked for more quick and effortless recipes. I really do appreciate the feedback and have been listening intently because it helps me grow as a food blogger. The main reason why I run this site is so that you try out the recipes for yourself. I want you to fall in love with these dishes and make them over and over again, the way that I do, without feeling overwhelmed about it. So if you’re looking for more simple and delicious recipes, without all of the fluff, simple and delicious recipes you shall get.

In honor of this revelation, I’m starting a new series on the site called, “The Classics.” It’s pretty much what you might think it is. For the past few weeks I’ve been toying with the idea of creating and sharing easy recipes of classic dishes we all know and love. Recipes with straightforward ingredients and easy-to-follow, uncomplicated steps. I sometimes take for granted how great it is to get into the kitchen and make really simple dishes. It’s therapeutic almost, to not have to think too much and just cook because it’s soothing. Because it’s fun. It’s so easy to get lost in the marvels of the internet with all these delicious recipes popping up, the kind that combine a couple different dishes into one mega dish. I’m all for those recipes, don’t get me wrong. I mean, you have seen my creations on here, but sometimes it’s important to take a step back and appreciate the classic dishes we grew up with.

I’ll be sharing “The Classics” in installments every few weeks (mixed in with my regular posts) so keep an eye out for them. If you happen to have any suggestions or are dying to see a particular classic on here, let me know by dropping a comment down below. Also, if you try out one of the recipes be sure to hashtag them with (#TCAclassics) on FB, instagram or twitter. (I want to see them!) I’ll keep track of that tag and share the photos as they come in. That’s exciting right? Not as exciting as fried chicken I’m afraid. Speaking of, as you can see, the first installment happens to be fried chicken. The king of all classic dishes, and one of my all-time favorites.

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Cinnamon Streusel Coffee Cake

April 12, 2012

Spring break is over and you’re back to the daily grind. Your normal routine has once again taken over your life. Although you knew something so wonderful could not last forever, and you’d inevitably be thrown back into the necessary, you still can’t believe how fast your break flew by. It was too good to last. Why is it that when you’re at such places as work or school, time moves so slowly? Yet when encountered in fun situations, as in weekends and breaks, time moves so fast it gets away from us? You ponder this as reality sinks in. Gone are the days of waking up late and not following a schedule. Of not having to get up at a certain time to do something you didn’t want to do. Of being forced to be a grown up and make decisions you’re not ready to make. You take with you the moments of happiness when you had your full day ahead with nothing to do but to relax and finally enjoy yourself. A week we like to call spring break to make school bearable for the next month or so. Outings to the beach, picnics at the park, road trips with friends, gatherings with family, and random trips to the movies are now just distant memories from the past.

On the morning of the first day back to reality, you muster up all your strength and force yourself out of bed. Only the prospect of a full day awaits you now and you begin to tell yourself that you can get through anything. You must. So you lazily and half-heartedly pull yourself together and look at the calendar hanging on the back of your bedroom door. Searching for the next break, holiday, or vacation. You’ll settle for anything at this point. You scour the weeks, that make up the month of April, yearning for some sort of relief. With no luck in sight, you settle for the coming weekend and tell yourself that two days are better than none. You shower, get dressed, and prepare yourself mentally. See? This isn’t so bad. Suddenly you realize you’ve taken too much time getting ready and complaining that you’re running late. One last look, you turn off the light, and rush downstairs.

You ponder. Leave and begin the day on the wrong foot with an empty stomach? Or risk the chance of being a couple minutes late so that you can fill your tummy? “I’ll focus better and be more alert if I eat something,” you convince yourself. Searching through the pantry, cupboards and fridge you think of all the prospects. Cereal sounds good, with ice cold milk. But no, not today. You’d have to grab a bowl from way over there and dirty a spoon. Too many steps for your brain to process at the moment. You have more important things to focus on. Granola bar, now that’s fast and convenient. Nah, you don’t feel like being healthy today. “I’ll start my healthy choices tomorrow. Tomorrow for sure.” And just when you’re about to give up all hope and forget all about breakfast, the corner of your eye catches something. A crystal cake stand, that you’ve never noticed before. Or at least not recently. You walk slowly toward it marveling at the treasure inside. You lift the heavy glass lid and are instantly hit with the aroma of cinnamon and spice, and what you discern as everything nice. Why, someone has left this wonderfully smelling streusel coffee cake for you to devour. For you to enjoy. Now isn’t that nice? Help yourself. Don’t mind if you do. You cut a giant slice and rush out the door. Now you’re ready for school. Now you’re more than prepared to make it through the day. By the look of the cake, and the smile on your face, it looks like you’re more than prepared to make it through the week; cake in hand

First thing we have to do is create the streusel filling and topping.

In a food processor, throw in the pecans.

Pulse a few times just to break them down slightly.

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Irish Soda Bread

January 22, 2012

Nothing in this world is more terrifying than the thought of a bread-free existence. When an ingredient such as this, has taken over your entire life, and has been a part of you for as long as you can remember, how can one possibly think of living without it? Bread has been such an important staple, ever since we were children. All those endless peanut butter and jelly sandwiches, growing up. Opening our lunch bags and seeing those two heavenly slices of white bread with globs and globs of pb&j in the middle. Bless our parents for packing us lunch. We loved them so much, we ate them everyday. But that was just the beginning. As we got older and evolved, so did our sophistication for bread. Gone are the days of peanut butter and jelly, and here are the days of roast beef, oven roasted turkey, caramelized onions and dijon mustard sandwiches. We welcome them. We embrace them with open arms.

Bread is no longer just a vehicle for sliced meats, cheese and vegetables. It is now also a utensil for dips, spreads and flavored oils. It is something we snack on to get us through the day. It is toasted and chunked to make salads taste better and soups heartier and more substantial. Bread is made into crumbs and used as a coating to make things crispy. It is used as a side dish to numerous dinners and lunches. Big events like Thanksgiving wouldn’t be complete with our bread, in the forms of rolls. So why is bread so undeniably irresistible?

Well the answer lies in its ability to change and adapt. The beauty of bread is that it is unique and versatile. It is the one thing that ties so many countries together. A common thread, we all share. Whether it be croissants, pita, scones, tortillas, naan or fry breads, we each have a bread that is a specialty in our homes and in our hearts. Ireland, for instance has soda bread. A hearty and rustic loaf made of white flour, buttermilk and often flavored with ingredients, such as currants. Whatever language we speak in and outside of our homes, there is one language we all understand, and that is bread. Fresh out of the oven, warm with delight, bread. So let’s lift a slice to all those bread makers out there. And to all who think that making bread is just too difficult, why don’t you try this one? It’ll make you look like a rock star.

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