country fried chicken + honey mustard dipping sauce

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There’s just something about fried foods. What is it? The smell? The taste? Knowing that you probably shouldn’t be eating it and doing it anyway? A special chemical in the food that tells our brain to eat lots of fried food as often as possible? Okay, I’m not sure about the last one. But I do know that this recipe is so great because it is one my friend Shannon shared with me. When someone gives you a recipe, it just makes it so special. It helps that Shannon is an amazingly talented cook. Her recipe was originally for Country Fried Steak that she made for us last summer. It was SO good with a delicious gravy to go with it. When I asked for the recipe, I only had chicken in the fridge, so I (impatiently) decided to try it with chicken and make the steaks in the (very) near future. I also decided to pair this with my new favorite recipe for Honey Mustard Dipping Sauce and my homemade biscuits (recipe for those soon too).

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Honey Mustard Dipping Sauce – serves four

3/4 cup Nonfat Greek Yogurt

3 tbs honey

2tbs yellow mustard

1/2 lemon, juiced

Mix together all of your ingredients. Add more honey or mustard if desired. I like mine a little sweeter so I added more honey.

Cover and refrigerate until ready to use.

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Country Fried Chicken by Shannon Hubbard – serves four

raw chicken tenders

1 cup milk

2 eggs

2 cups flour

salt + pepper + cayenne pepper

oil for frying (use an oil that is stable at high heats, I used sunflower oil)

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Whisk together the milk and eggs in one bowl. In another bowl, whisk together the dry ingredients. First, dip your chicken into the milk mixture. Then, dip/roll/coat in the flour mixture.

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Cover a large cast iron pan with frying oil. Heat the pan on high. Once the oil is hot (you can test this by splashing a tiny bit of water on the oil. If it sizzles, it’s ready), add the chicken. Cook the meat until golden-brown. About 2-2.5 minutes per side.

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Once the chicken is cooked, transfer to a lined plate to cool for a minute. Then dip, and savor. Mmmmm….

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This recipe is so delicious! And the chicken paired with the honey mustard… yeah.

I can’t wait to try the steak and gravy next! Thank you Shannon for sharing this with me!

almond butter cookies

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Buttery, sugary, almondy cookies. Need I say more? This recipe came from my bridal shower as well, and I am ashamed to say I am just now making it for the first time. I can’t believe we have been missing out on these cookies for three years!

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work hard, stay happy

Almond Butter Cookies, by Sharon Pfrang

1/2 cup softened butter (very!!! soft)

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 tsp almond extract

1 1/4 cup flour

1/4 tsp salt

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work hard, stay happy

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Preheat oven to 375F. Cream together butter, sugar, vanilla, and almond extract. Mix in flour and salt and stir until you get a play-dough looking result. Chill in fridge for 30 minutes. Roll out the dough and cut with your favorite cookie cutter. Optional: Sprinkle with colored sprinkles… I didn’t, they were still delicious.

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Place cookies onto greased baking sheet. Bake for 8-10 minutes.

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These are so good. I promise you will like them. Especially because they are easy, but delicious. I think next time I will make some sort of jam or chocolate filling and make little sandwiches out of them.

raw apple cake

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About three years ago at my bridal shower, I asked all of the guests to bring their favorite recipe to contribute to my collection. I loved seeing the different recipes from people (curried fruit!!), and receiving a recipe from someone is really special to me. This recipe was from Tyler’s mom. I am an absolute sucker for apple recipes, so this was a perfect choice. Also, it has cinnamon.. I am a huge cinnamon person and I add it to everything. This is definitely a “go-to” recipe for me.

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Raw Apple Cake

2 beaten eggs

4 cups diced apples (I used three medium granny smith apples.. I usually go for a sweeter apple like pink lady, but this was what I had on hand.. any apple would be delicious)

1/2 cup oil

2 cups sugar

2 cups flour

2 tsp baking soda

1/2 tsp salt

cinnamon, to taste

powdered sugar

Preheat oven to 350F. Whisk together eggs, oil, and sugar. Add apples and mix well. Add flour, baking soda, salt, and cinnamon.

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Pour into greased 9×9 or 9×13 dish. Bake for 45 minutes, or until toothpick comes out clean. Dust with powdered sugar.

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This cake is beyond good. I’ve tried plenty of apple cake recipes, and for how easy and delicious this is, it always is my first choice. It tastes best still a little warm, but is still delicious at room temp. This would also be a delicious breakfast or brunch recipe with syrup.