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Noreen & Rick Take a Road Trip ~ Original Sander's Cafe KFC ~ Noreen's Kitchen
Earlier this summer, Rick and I took a fantastic, week long road trip to visit his parents in Northern Indiana. We went west through North Carolina through Tennessee and up through Kentucky where we were fortunate enough to pass through the city of Corbin which is the home of the birthplace of Kentucky Fried Chicken and the Sander's Cafe and Museum. How could we not stop and see this icon of the American landscape? Come see this little glimpse into the original recipes original home! Kitchen and all! #RoadTrip #KFC
Harland Sanders was born in 1890 and raised on a farm outside Henryville, Indiana. His father died in 1895, and to make ends meet his mother took work at a canning plant. As the eldest child at the age of five, Sanders was left to care for his two siblings.When he turned seven his mother taught him how to cook. After leaving the family home at age 13, Sanders pursued several professions including railroad worker and insurance salesman, with mixed success. In 1930, he took over a Shell filling station on US Route 25 just outside North Corbin, a small city on the edge of the Appalachian Mountains. By June, he had converted a storeroom into a small eating area using his own dining table, serving meals such as steaks and country ham to travelers.
The Harland Sanders Café and Museum
In 1934, Sanders took over the lease of the Pure Oil filling station on the other side of the road, due to its greater visibility for motorists.[8] He then began to sell fried chicken.[9] To improve his skills, Sanders took an eight-week restaurant-management course at the Cornell University School of Hotel Administration.[10] By 1936, his business had proved successful enough for him to be given the honorary title of Kentucky colonel by Governor Ruby Laffoon. In 1937, Sanders expanded his restaurant to 140 seats, and in 1940 purchased a motel across the street, the Sanders Court & Café.
Sanders was dissatisfied with the 35 minutes it took to prepare his chicken in an iron frying pan, but he did not want to deep fry. Although a much faster process, in Sanders' opinion it produced dry and crusty chicken that was unevenly cooked. On the other hand, if he prepared the chicken in advance of an order, there was sometimes waste at the end of the day. In 1939, the first commercial pressure cookers were released onto the market, predominantly designed for steaming vegetables. Sanders bought one and modified it into a pressure fryer, which he then used to prepare chicken.[15] The new method reduced production time to be comparable with deep frying, yet, in Sanders' opinion, retained the quality of pan-fried chicken. In July 1940, Sanders finalized what came to be known as his Original Recipe of 11 herbs and spices. Although he never publicly revealed the recipe, h
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https://www.youtube.com/watch?v=CzWUWWxft94
Harland Sanders was born in 1890 and raised on a farm outside Henryville, Indiana. His father died in 1895, and to make ends meet his mother took work at a canning plant. As the eldest child at the age of five, Sanders was left to care for his two siblings.When he turned seven his mother taught him how to cook. After leaving the family home at age 13, Sanders pursued several professions including railroad worker and insurance salesman, with mixed success. In 1930, he took over a Shell filling station on US Route 25 just outside North Corbin, a small city on the edge of the Appalachian Mountains. By June, he had converted a storeroom into a small eating area using his own dining table, serving meals such as steaks and country ham to travelers.
The Harland Sanders Café and Museum
In 1934, Sanders took over the lease of the Pure Oil filling station on the other side of the road, due to its greater visibility for motorists.[8] He then began to sell fried chicken.[9] To improve his skills, Sanders took an eight-week restaurant-management course at the Cornell University School of Hotel Administration.[10] By 1936, his business had proved successful enough for him to be given the honorary title of Kentucky colonel by Governor Ruby Laffoon. In 1937, Sanders expanded his restaurant to 140 seats, and in 1940 purchased a motel across the street, the Sanders Court & Café.
Sanders was dissatisfied with the 35 minutes it took to prepare his chicken in an iron frying pan, but he did not want to deep fry. Although a much faster process, in Sanders' opinion it produced dry and crusty chicken that was unevenly cooked. On the other hand, if he prepared the chicken in advance of an order, there was sometimes waste at the end of the day. In 1939, the first commercial pressure cookers were released onto the market, predominantly designed for steaming vegetables. Sanders bought one and modified it into a pressure fryer, which he then used to prepare chicken.[15] The new method reduced production time to be comparable with deep frying, yet, in Sanders' opinion, retained the quality of pan-fried chicken. In July 1940, Sanders finalized what came to be known as his Original Recipe of 11 herbs and spices. Although he never publicly revealed the recipe, h
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Tonight the summer Olympics begin! As a family we love watching the Olympics. We love the sportsmanship, the competition and we love the representation of the hosting country. An opportunity to learn new things that we may not have known about new people we never met. Brazil is an amazing country full of rich cultures that came from all over the world. So, for Torani Friday we thought it would be a fun idea to make a cocktail that represents Brazil and Rio De Janiero where the Olympics are being held.
The cocktail that is said to be the national cocktail or drink of Brazil is the Caipirinha. A simple cocktail blended with muddled lime and sugar and then lots of ice and the liquor of choice, the locally made Cachaca, pronounced Ca-Cha-Sa with short "a's".
Cachasa is a spirit that is made from fermented sugar cane and is called a Brazillian Rum. I felt like it had a very grassy aroma and grassy flavor notes and had a lot of the same flavor properties as tequila. Which, is not really my favorite. This cocktail, however is delicious and refreshing!
We decided since, we were making this a Torani cocktail, we would use some of the Torani lime syrup in place of the sugar in the recipe as well as muddled fresh limes and the Cachaca liquor. This was delicious!
If you don't want to put out the expense for the bottle of the Brazillian spirits, you can always use a good quality vodka. That version of this cocktail is called the Caipiruska. Still delicious, still refreshing!
I hope you give this cocktail a try in honor of the Olympics and I hope you love it!
Happy Sipping!
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AIR F
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Today we are going to make a London broil in the air fryer! This cut is the perfect family style steak, in my opinion and we love it in our house. My mom always made it but she cooked it under the broiler, all year long. We love it on the grill but have never tried it in the air fryer. Today is the day! Come and see this classic family style steak and how you can rock this for your holiday, retro style!
I love a London broil. The term used to refer to a flank steak, but this is anything but. Flank is a very different cut of meat and is usually used for a different application. The London broil of today is usually a top round cut. One that would normally be reserved for a long slow braise, but when cooked just right, seasoned perfectly and cut on the bias, this steak is delicious and economical. Your family won't be left wanting for steak when you serve this to them. This is also a great option for entertaining because you can get a couple large London broils and cook them up just right and slice thin, and serve with sides and salads or you can serve as a filling to stuff rolls on your open house buffet. The possibilities are endless.
When it comes to a good steak, the simpler the better. Yes you can marinate, you can rub, you can glaze but when it comes to a delicious cut like this I like to go simple. I am using a liberal amount of my homemade Hungarian style steak seasoning to apply on both sides of the London Broil and then allow this to rest while the air fryer heats up. If you don't have an air fryer, you can easily do this on your grill, in your oven or in a skillet. Just be mindful of your application and use your meat thermometer and you will be good to go.
You can see the steak seasoning here: http://bit.ly/2YyQoAj
The Sanhoya air fryer oven is being used today and we thank them for sponsoring today's video and providing the oven for us to use. This oven has a large 17 liter (about 17 quarts) bowl that is made of heavy glass! This means it can hold a lot, you can double decker your food items and you can easily clean it.
As for the finished London Broil, it was AMAZING! I set the timer for 15 minutes at 400 degrees and then tested for doneness with my instant read thermometer. I like it to be between 135 and 140 degrees F. I needed it to go just a little longer so set it for an additional 5 minutes. When I say this was perfectly I mean it was perfect! Seriously medium from one end to the other. And boy was this delicious, juicy and tender. The perfect family style steak for our meal which also included steamed broccoli and homemade latke waffles.
I am so impressed with this machine that I cannot wait to do more things with it. I think burgers
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GARLI
garlic-parmesan-chicken-wings-super-bowl
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Your spread is going to be amazing with these wings! In case you haven't noticed we have chosen an Italian style theme for our Super Bowl snacks series. These wings are a delicious addition to the pizza burgers as well as the Italian nachos with pasta chips! All you need now is your favorite beverage to wash everything down and your party is going to be off to a memorable start! The addition of freshly grated Parmesan and fresh garlic make these wings irresistible! I will also be sharing a great tool to help you with grating that cheese!
I started these wings out like I do all my fried and baked wings. Equal parts of flour and corn starch. The combination will give your wings a wonderful crispy crust that will stand up to saucing. I have seasoned the dredging flour with chicken or all purpose seasoning, paprika, salt and pepper. You can season yours up any way you like.
I have a Masterbuilt, electric turkey fryer that I use for frying all things to a crispy golden brown. It has a thermostat that keeps a constant temperature for frying. In this case our temperature is 375 degrees. We are fortunate that we can keep this fryer in our carport covered with a bin so it is ready to go whenever we need it. We replace the peanut oil every 10 uses to keep it fresh and delicious. We use peanut oil because it has a much higher smoking point than other vegetable oils and it stands up to being heated and cooled. I do recommend that you pay close attention to what you are frying to be sure there is not a lot of flavor transfer in your foods. For instance, you wouldn't want to fry fish then decide to fry donuts. Not good! If I fry fish, we change the oil. It's just better that way.
The wings are fried in batches so as not to crowd the fryer. I do about 12 wings at a time. They cook for 12 minutes then are removed to a sheet pan lined with paper towel and parchment to drain and placed in a low oven to keep warm. Once all the wings are done, we can move on to the sauce.
The sauce is super simple but packed with flavor! One stick of melted butter is mixed well with six cloves of minced garlic, 1 tablespoon of dried garlic and 1 tablespoon of dried parsley. I blended these together well in a lidded container then placed the wings in and gave everything a good shake. This is the best way I have found to sauce wings. I simply put the wings in a serving dish and added the remaining sauce on top.
I then took my handy Hensemon Homes four in one cheese grater and added some finely grated Parmesan cheese on top of the hot saucy wings and let that melt on. If
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HOLID
holiday-home-tour-and-jord-giveaway
Be sure to enter the giveaway for $180.00 in Jord Store Credit!
https://www.jordwatches.com/g/yt57755
A little fun, holiday home tour for you to enjoy with some royalty free music filled with holiday spirit! I hope you enjoy seeing what we do in our home for this festive time of year. The lawn nativity is a new addition. Rick made it for me this year. Next year we will be adding Wise Men and then adding more pieces every year like shepherd's sheep, angels, camels etc. So proud of him!
I hope you enjoy this little glimpse into what we do for Christmas. We appreciate you all so very much because without you none of this would be possible!
I hope you all have a blessed holiday season and don't forget to enter to win the Jord giveaway! The giveaway closes on December 31, 2017 and Jord will contact the winner!
Good luck and Happy Holidays!
Bethlehem - Christmas by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100307
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Carol Of The Bells by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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I Saw Three Ships by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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Bethlehem - Christmas by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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***MAILING ADDRESS****
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PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
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Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
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THREE
three-festive-cocktails-for-new-year-s
Sharing three awesome and different cocktails for New Year's Eve! These all use some Torani syrups and two of them feature the Sweet Heat that debuted this year! The atomic fireball shooter actually tastes like your favorite childhood candy! The Hot and Shiny New Year features apple pie moonshine and tastes like apple pie with ice cream! The last is called the Fresh Start and has fresh squeezed grapefruit juice, citrus vodka, triple sec and my personal addition of orange Torani for an added sweetness!
Please try these but always in moderation and drink responsibly!
I hope that you give these cocktails a try and I hope you love them!
Happy Sipping and Happy New Year!
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***MAILING ADDRESS****
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PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
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Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
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PUFF
puff-pastry-spinach-artichoke-braid
Superbowl is coming up in one week! Today I have a great option to put a little something fancy and unexpected on your Superbowl spread. This spinach and artichoke filled puff pastry braid is super simple and oh so delicious! All you need is a few ingredients and a little time and then you will have something fit for a king. Not to mention a vegetarian! This one is seriously classy and perfect for more than an appetizer pick up. This is perfect for a breakfast, next to some scrambled eggs or as a brunch or light lunch offering paired with a tossed green salad. No matter how or when you make this, make it and enjoy!
This begins with puff pastry, which you can find in your grocer's freezer. I used the Pepperidge farm brand, because that is all that is available in my area, but in other parts of the country you may have other options or if you have a restaurant supply they may have it as well. You can also opt to make your own. But this frozen version is perfect for me since we don't use it very often, I don't feel like it is worth my time to make it from scratch.
The filling is a delicious combination of cream cheese, provolone/mozzarella blend, parmesan cheese and frozen spinach and canned, chopped artichoke hearts. This is similar to everyone's favorite spinach artichoke dip but without the mayo or sour cream.
The braid is much easier than it looks and it may surprise you how easy it actually is! Since the puff pastry has two fold marks, it easily divides the pastry into three sections. The two outer sections are cut evenly all the way up the length to make it look like fringe. Then the filling was spread down the center portion of the pastry. Now you just criss cross, the opposite sides of the "fringe" over the filling. You can fold over the top and bottom over the filing to make a closed end but it will bake together in the oven.
This recipe makes two beautiful spinach and artichoke braids. I egg washed both of them with an egg that I beat with about a tablespoon of cold water and just coated the outside of the braids to make a golden brown finish.
Baked this in a 400 degree oven for about 25 to 30 minutes. You want to check to be sure the dough is cooked because soggy puff is nothing to write home about!
If you only want to bake one braid and freeze the other for later, you can do that. Just don't egg wash the one you want to freeze. Place it on a baking sheet in the freezer until solid them wrap in foil and keep for up to three months. When ready to bake, remove from freezer, unwrap and place on a baking sheet. Allow to sit at room temperature for 30 minutes. Then brush with egg wash and bake in a 400 degree oven for 35 to 40 minutes or until golden brown and crispy.
I baked both of these at the same time. We
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Greetings, the title says it all today. In my preparations for making Enchilada-sagna, I made some guacamole and thought you'd like to see too! Easy and delicious. Remember, all you need to make a creamy guacamole is ripe avacados, no mayo or sour cream is necessary. Just mix it up and enjoy! Now, where are my chips?
Music Credit
Music used under creative commons license
Song: Pinball Spring
Artist: Kevin MacLeod
Website: www.incompetech.com
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PB&J
pb-j-protein-smoothie-back-to-school
There is no better, quick and easy breakfast hack than a smoothie! Make that a protein smoothie and you are really in business! This one is no exception! Today I am sharing a great breakfast smoothie that you can whip up quick before leaving the house and you will be fueled and ready to go for the morning and won't be hungry before lunchtime comes around!
This smoothie is taking some inspiration from the peanut butter sandwich. I have used almond milk, ice, peanut butter, protein powder and some frozen mixed berries as well as a frozen banana. Do you like to add greens to your smoothie? Throw in a handful of power greens or spinach or whatever you have on hand to boost the nutrition or green factor if you like! This smoothie is low in added sugars but high in flavor. It is high in protein coming in with 22.8 grams of protein! Perfect for getting you going! This also has great fiber from the berries as well as a ton of calcium!
You can hack this smoothie by getting your "smoothie packs" ready to go whenever you do your weekly meal prep. Just stock your freezer with these packets that you can make up with the frozen fruit of your choice all in one place, you can even toss in the peanut butter and the protein powder if you want as well. Stow them in a basket in your freezer and pull them out on those busy mornings when a smoothie is in order and waz one up by adding the milk and ice. Ready, set go! Pour that into a mason jar, screw on the lid pop in a straw and you are on your way to work!
You can also mix this up any way you like. I used mixed berries, but you can use frozen strawberries, pineapple, peaches or whatever fresh frozen fruit you like best. What flavor of "jelly" do you like on your PB&J? Make it your own. Take it a step further and add in whatever delicious extras you like in a smoothie. A handful of spinach, power greens or kale. A splash of juice, or even a squeeze of agave if you like things a little sweeter. No matter what you do here you can make it delicious!
I hope you give this PB&J Protein smoothie a try and I hope you love it!
Happy Eating!
Business Inquiries can be sent to:
info@noreenskitchen.com
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***MAILING ADDRESS****
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Ne
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QUICK
quick-vegetable-beef-brisket-soup-budget
Moving on the last dish we will make from our beef brisket. This will bring us up to a total of 8 meals from that one piece of meat! Today we will be taking the last bits of the brisket as well as a little bit of London broil that I had from another meal and making this into a delicious and hearty vegetable and beef brisket soup.
I love meals like this! Taking what you have on hand and turning it into a great meal. Soup really lends itself to this type of cooking. You can make soup out of anything and if you are creative it can end up being a delicious family favorite! It can also be a great way to use up what you have on hand. Using things from your freezer fridge and pantry that need to get rotated out of stock before they expire. This is a great way to save money and be more budget minded when it comes to preparing meals for your family. It is also another great way to freezer bank for later down the road!
I have taken simple ingredients today to compliment my brisket and turned it into an amazingly hearty soup that everyone will enjoy. Initially I thought I would do a beef and barley soup but the weather is getting warm in my neck of the woods so I thought I would stick to a lighter version and keep this full of veggies! In all I only used a little of a lot of things to make this a very tasty and filling soup that satisfied us for dinner.
I went through my pantry to see what I had on hand. I knew I wanted to use my homemade onion soup mix as a broth base so I mixed about a half cup of that with four cups of hot water. I also had a box of mushroom stock in the pantry so I threw that in as well along with a couple cans of diced tomatoes some canned mushrooms because I was out of fresh some frozen mixed veggies and fresh potato, celery onion and garlic to round everything out. I added a good tablespoon of steak seasoning along with some onion powder garlic powder marjoram basil and thyme to give the soup amazing flavor.
I sauteed the onion, garlic and celery in a bit of oil to get them started then just added everything into the pot. Gave it a good stir and set it on medium high heat to simmer for about 45 minutes until the potatoes were cooked and tender.
The brisket is the perfect meat to use in a soup like this. I love a good veggie beef soup and when I make it with fresh meat I slow cook it all day. using the brisket gives you a head start for a quick meal that will have slow cooked taste. The beef is already tender and delicious and has a bit of fat. This will make the soup luscious and unctuous giving it the richness of a slow cooked broth. The fact that this soup is packed with veggies is also a great plus! You can add whatever you like. I used a frozen blend of green beans, corn, carrots and peas, but a country b
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