Ray - Southern Living Quick & Easy

Southern Living Quick & Easy Compiled and Edited by
Susan Hernandez Ray 2008 by Oxmoor House, Inc. Book Division of Southern Progress Corporation P. O. Box 2262, Birmingham, Alabama 35201-2262 Southern Living is a federally registered trademark belonging to Southern Living, Inc. All rights reserved. eISBN: 978-0-84875-429-7 Library of Congress Control Number: 2007941806 Printed in the United States of America First Printing 2008 To order additional publications, call 1-800-765-6400. eISBN: 978-0-84875-429-7 Library of Congress Control Number: 2007941806 Printed in the United States of America First Printing 2008 To order additional publications, call 1-800-765-6400.

For more books to enrich your life, visit oxmoorhouse.com To search, savor, and share thousands of recipes, visit myrecipes.com Southern Living Executive Editor: Scott Jones Food Editor: Shannon Sliter Satterwhite Senior Writer: Donna Florio Associate Food Editors: Charla Draper, Shirley Harrington, Mary Allen Perry, Vicki A. Poellnitz Assistant Food Editors: Natalie Kelly Brown, Marion McGahey Assistant Recipe Editor: Ashley Leath Test Kitchens Director: Lyda Jones Burnette Assistant Test Kitchens Director: Rebecca Kracke Gordon Test Kitchens Specialist/Food Styling: Vanessa McNeil Rocchio Test Kitchens Professionals: Marion Cooper Cairns, Kristi Michele Crowe, Norman King, Pam Lolley, Angela Sellers Editorial Assistant: Pat York Senior Foods Photographer: Jennifer Davick Photographers: William Dickey, Beth Dreiling Hontzas Senior Photo Stylist: Buffy Hargett Photo Stylists: Lisa Powell Bailey, Rose Nguyen Oxmoor House, Inc. Editor in Chief: Nancy Fitzpatrick Wyatt Executive Editor: Susan Carlisle Payne Art Director: Keith McPherson Managing Editor: Allison Long Lowery Southern Living Quick & Easy Development Editor: Susan Hernandez Ray Project Editor: Terri Laschober Robertson Senior Designer: Emily Albright Parrish Copy Chief: L. Amanda Owens Copy Editor: Donna Baldone Editorial Assistant: Amelia Heying Director, Test Kitchens: Elizabeth Tyler Austin Assistant Director, Test Kitchens: Julie Christopher Test Kitchens Professionals: Jane Chambliss; Patricia Michaud; Kathleen Royal Phillips; Catherine Crowell Steele; Ashley T. Strickland; Kate Wheeler, R.D. Photography Director: Jim Bathie Senior Photo Stylist: Kay E.

Clarke Associate Photo Stylist: Katherine Eckert Director of Production: Laura Lockhart Senior Production Manager: Greg A. Amason Contributors Designer: Nancy Johnson Indexer: Mary Ann Laurens Interns: Tracey Apperson, Erin Loudy Photo Stylists: Melanie Clarke, Katie Stoddard Proofreader: Jasmine Hodges Cover: Streamlined Southern Favorites Benne Seed Chicken Benne seed is the Southern term for sesame seed. Prep: 10 min., Cook: 40 min., Other: 2 hr. 4 chicken leg-thigh quarters (about 2 pounds), separated 1 onion, quartered 2 garlic cloves 1 (1-inch) piece peeled fresh ginger 2 tablespoons sugar 2 teaspoons salt 2 teaspoons ground coriander 1 teaspoon dried crushed red pepper 3 tablespoons lemon juice 3 tablespoons soy sauce 2 tablespoons sesame oil to cup benne (sesame) seeds Place chicken legs and thighs in a shallow dish or large zip-top plastic freezer bag. Process onion and next 9 ingredients in a blender or food processor until smooth, stopping to scrape down sides; pour over chicken. Cover or seal, and chill 2 to 8 hours.

Remove chicken from marinade, discarding marinade. Place chicken in a lightly greased shallow roasting pan. Sprinkle with benne seeds. Bake at 375 for 20 minutes on each side or until done. Makes 4 servings. Italian-Seasoned Fried Chicken You can cut up a broiler fryer yourself, buy it precut, or take advantage of packaged chicken parts.

Buy all legs or thighs if dark meat is your preference, or all breasts if white meat is your choice. Prep: 10 min., Cook: 25 min. cup Italian-seasoned breadcrumbs cup grated Parmesan cheese cup finely chopped fresh parsley teaspoon dried oregano 1 large egg cup milk 1 tablespoon all-purpose flour 1 (3- to 3-pound) package chicken pieces Vegetable oil Stir together breadcrumbs and next 3 ingredients. Whisk together egg, milk, and flour. Dip chicken in egg mixture; dredge in breadcrumb mixture. Pour oil to a depth of 1 inch in a large heavy skillet; heat oil to 350.

Fry chicken 20 to 25 minutes or until golden, turning occasionally. Drain on paper towels. Makes 4 servings. How to Cut Up Chicken Cutting up your own chicken saves money, and some cooks even believe it tastes better that way. Heres a quick lesson on doing it right. Remove the legs by cutting at the joints with a sharp knife.

Crack the back thigh joint, finding the point with your fingers. Cut straight through to remove the thigh; repeat on the other side. Use kitchen shears to trim extra skin and fat. Stretch wings and cut the joints, removing the wings. Cut down the back from the tail end to the neck. Clip along the ribs with shears.

Youll now have a large breast section. Press your fingers on the neck end of the breast; the wishbone connects to these two muscles. You will feel a V-shaped breastbone. Cut straight down from the top of the breast to the cutting board, cutting between the ribs and wishbone from the rest of the breast. Your piece will be V-shaped. Be careful not to crack the bone.

Honey-Pecan Chicken Thighs Chicken thighs are as versatile and convenient as chicken breasts but lower in price. If you cant find boneless thighs at the store, ask the butcher to remove the bones. Prep: 20 min., Cook: 40 min., Other: 2 hr. teaspoon salt teaspoon ground black pepper teaspoon ground red pepper teaspoon dried thyme 8 skinned and boned chicken thighs cup honey, divided cup Dijon mustard, divided 2 garlic cloves, minced 1 cup finely chopped pecans teaspoon curry powder Garnish: flat-leaf parsley sprigs Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together cup honey, cup mustard, and garlic; pour over chicken. Cover and chill 2 to 8 hours.

Remove chicken from marinade; discard marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan. Bake at 375 for 40 minutes or until chicken is done. Stir together remaining honey, remaining mustard, and teaspoon curry powder; serve sauce with chicken. Garnish, if desired. Makes 4 servings.

Simple Fried Chicken Chilling Simple Fried Chicken before frying adds crispiness to the coating. Prep: 10 min., Cook: 45 min., Other: 1 hr. 3 cups all-purpose flour 2 teaspoons paprika 1 teaspoons salt 3 large eggs cup milk 2 tablespoons lemon juice 1 (4-pound) whole chicken, cut up Vegetable oil Stir together flour, paprika, and salt in a shallow dish. Whisk together eggs, milk, and lemon juice in a bowl. Dredge chicken in flour mixture; dip in egg mixture. Chill 1 hour.