Famed Chicken Sandwich

Try one of 2019’s biggest “food trends” from the comfort of your home!

Famed Chicken Sandwich

Famed Chicken Sandwich 

The following recipe is for the “spicy” version of the popular sandwich. If you prefer the “classic” version omit the cayenne pepper in the breading step and omit the hot sauce in the mayonnaise part. Both are delicious but the “spicy” really does have that hot kick that Popeyes is known for. Eat these hot and the same day they are made.

For the marinade…
2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt

For the breading…
1 cup white all-purpose flour
½ cup cornstarch
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 teaspoons black pepper
2 teaspoons salt

For the spicy mayonnaise…
½ cup mayonnaise
1 teaspoon hot sauce
1 teaspoon paprika
½ teaspoon garlic powder
Pinch of black pepper
Pinch of salt

To assemble…
4 brioche hamburger buns
Mayonnaise
Sliced dill pickles
4 cups canola oil

Start by cutting each chicken breast, crosswise, to make 2 smaller pieces. Once prepared, place the 4 fillets into a large bowl. Add in the buttermilk, paprika, garlic powder, black pepper and salt. Cover with plastic wrap and place into the refrigerator to marinate for 24 hours.

When ready to fry the fillets, place the canola oil in a large heavy-duty pot over medium high heat and bring the oil up to 350 degrees F.

In a shallow dish, or a pie pan, combine the white all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper and salt. Place 3 tablespoons of the buttermilk mixture into the dry mixture and combine.

Place each prepared chicken fillet into the mixture and press firmly on both sides. Place one fillet at a time into the preheated oil and fry about 5 minutes for each side, or until the internal temperature reaches 165 degrees F. The outside of the fillet will be golden and crispy.

Remove and drain on a plate covered with a layer of thick paper towels. Continue working until all the chicken fillets have been fried and are draining and resting on the paper towels.

In a large skillet, melt 2 tablespoons of butter over medium high heat. Place in the brioche buns, cut side down, and fry lightly until the edges are crispy. Remove.

In a small bowl, make the spicy mayonnaise by whisking together the mayonnaise, hot sauce, paprika, garlic powder, black pepper and salt.

Assemble the sandwiches by spreading the toasted buns with the mayonnaise, placing the sliced dill pickles on the bottom bun and sandwiching the chicken fillets inside.

Serve these hot.

CHEW THIS! Chicken Parm Patty

Chicken Parm Patty

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 2nd 2019 edition. By: Blaise Doubman

A new twist on a new recipe…
Blaise Doubman

I love chicken parmesan! I must admit that for years I would turn my nose up at it and not even give it a second look. Why? I have no idea, because what is not to love? Chicken, tomato sauce and cheese served as a main dish individually or even placed on pasta! My brother, Damon, loves chicken parmesan and I must credit him for finally getting me to try it. Once I tried it, there was no turning back! He had converted me into a chicken parm lover! Over the years I have tried it individually with extra tomato gravy, on top of buttered pasta and even in between fresh brioche rolls and I have yet to find a way I do not love this dish. However, when I try to make it at home it is messy, time consuming and difficult.

In steps Rachael Ray! She has recently revitalized her show, “30 Minute Meals” and one of the first shows she filmed was all about making chicken parmesan easier for the home cook! Of course, I watched, and instantly loved her take on it! She took ground chicken, formed them into huge patties, baked them in the oven at a high temperature and then topped them with tomato sauce and shredded cheese. Genius! I took her basic recipe and made changes, decided to simplify things by using marinara sauce in a jar and left out some of the spices she used because I found them overwhelming when it came to the final dish. It turned out perfectly! This has become one of my favorite recipes and a recipe I go to when short on time because it is so easy, versatile and not to mention, delicious! I like serving this alongside a salad and garlic bread but feel free to serve as you desire. If the patties are to large for you or your family, feel free to make them any size you desire but be sure to adjust the cooking time.

Chicken Parm Patty

These patties cook in a high temperature oven, 500 degrees, so please be sure to make sure your oven is spotless before attempting this recipe. Otherwise, your kitchen will be filled with smoke. It may be a good idea to raise the kitchen windows and turn some fans on while these are baking, just in case of a smoky fog.

2 pounds ground chicken
½ teaspoon salt
½ teaspoon black pepper
¾ cup breadcrumbs
1/3 cup milk
1 large egg, slightly beaten
1 cup finely grated parmesan cheese
2 teaspoons minced garlic
1/3 cup parsley leaves, chopped
1 teaspoon fennel seed
Pinch red chili flakes
3 tablespoons olive oil
Jar of favorite marinara sauce
2 cups shredded mozzarella cheese

Start by preheating your oven to 500 degrees F.

Line 2 large baking sheets with parchment paper.

In a large bowl combine the ground chicken, salt, black pepper, breadcrumbs, milk, slightly beat egg, grated parmesan cheese, minced garlic, chopped parsley leaves, fennel seed, red chili flakes and olive oil.

Mix everything together and, using clean dry hands, divide the meat mixture into four sections.

Place each section onto the parchment lined baking sheets and flatten out each section to form four giant thin patties.

Bake, one baking sheet at a time, in preheated oven for 18 minutes.

Remove and top each patty with some of the marinara sauce and sprinkle each with the shredded mozzarella cheese.

Place back into the oven, to melt the cheese, for about 5 minutes.

Remove, place each patty on large serving plate and top with chopped parsley.

Serve hot alongside a salad and garlic bread.

Ask and Answer: A lot of people have wondered about the upcoming delivery changes with “The Courier-Times” and how my column will appear. After this printed column, my “CHEW THIS!” column will appear in the first and third Saturdays of the month, instead of Sundays. Hope you will follow me to Saturdays and thank you all for the continued dedication and support. I love sharing my life and recipes with you all and I love hearing your feedback.

Beef Manhattans

I love to order beef manhattans when I am out at local restaurants and often wondered if I could try to make my own homemade version. Well I did and they are fabulous! You will not believe how flavorful these are, or how simple! Use store bought or homemade mashed potatoes and brown gravy.

Beef Manhattans

4 pound boneless beef chuck roast
1 stick butter
1 package dry Ranch dressing mix
1 package au jus gravy mix
2 cups homemade or jarred brown gravy
Prepared mashed potatoes
Texas Toast

Start by lining your slow cooker with a slow cooker liner. Place in the boneless beef chuck roast.

Place stick of butter on top of roast.

Sprinkle over package of dry Ranch dressing mix. Sprinkle over package of au jus gravy mix.

Place on lid and cook 4 hours on high or 8 hours on low.

After cooking, remove lid and shred meat using 2 forks.

Warm prepared brown gravy and prepared mashed potatoes.

Assemble the beef manhattans by placing 2 slices of Texas Toast on a plate. Top with shredded beef. Top with mashed potatoes and finish with brown gravy.

CHEW THIS! Lemon and Garlic Baked Chicken Legs

Lemon and Garlic Baked Chicken Legs

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 7th 2018 edition. By: Blaise Doubman

TRAIL “blazing” onto a new and different website…
Blaise Doubman

Loyal readers, I am thrilled to announce that my social media problems are over! Now, someone run and knock wood for me! Ha! Seriously though, I am hoping that the problems I had in the past with my accounts being hacked are far behind me. I basically had to completely start over all of my social media accounts, change my phone number, change my email and transfer five years’ worth of work and recipes over to a new website. Talk about stressful! It was a challenging time, not to mention emotional but I did learn some lessons along the way. So, if you would like to follow my new website, called TRAIL BLAISE, please do so at http://trailblaise.com Also follow me on Facebook, Instagram and Twitter all under the username: btrailblaise As always, I thank you for your continued dedication and support.

When I was thinking up a name, I said a silent prayer and told myself that whatever would come into my mind I would use. I had about forty minutes to decide on something, so it had to be fast. I closed my eyes, opened them and typed out “TRAIL BLAISE”. I knew this was it! I looked online to make sure it was not copywritten, it was not, and I immediately registered and bought the name. Some people may wonder where “Blaise the Baker” went and I always tell them that there will always be “Blaise the Baker”! There will always be “Blaise the Baker” cookbooks and recipes. For some people I will always be “Blaise the Baker” and that is fine! I am just no longer using the name in my social media life, but it will always be a part of me, partially because I have bought and owned the name since 2014! Ha!

My new website “TRAIL BLAISE” will combine all my worlds. “Blaise the Baker”, “CHEW THIS!”, along with many other new and exciting things! Speaking of new and exciting things let me tell you about my newest recipe! Lemon and Garlic Baked Chicken Legs are fabulously easy and extremely scrumptious! With only four ingredients, not counting salt and pepper, you are on your way to a healthy and delicious meal that the whole family will love! Try it tonight!

Lemon and Garlic Baked Chicken Legs

This dish needs to marinate for at least an hour but no longer than 6 hours. You can substitute the chicken legs for chicken thighs if you wish but be sure to adjust the cooking time. Do not worry about the lemon seeds falling into the marinate, they will slide right off the chicken when you move it from the dish to the baking sheet. This recipe can also be made using oranges in place of lemon for my recipe for “Orange and Garlic Baked Chicken Legs”.

13-16 chicken legs
6 lemons, cut in half
½ cup pure olive oil
3 tablespoons minced garlic
1 tablespoon salt
2 teaspoons black pepper

Place the chicken legs into a 9×13-inch baking dish.

Squeeze the prepared lemons all over the chicken, not worrying about the seeds and placing in the lemon rind in between the chicken legs.

Drizzle over the olive oil and sprinkle with the minced garlic.

Sprinkle on the salt and black pepper. Remember, we are using a lot of salt and black pepper because this is a lot of meat to season. Be sure to season generously.

Using clean hands, move, roll and rub the chicken legs so that all of the meat gets covered by the marinate. Press everything down, arrange the lemon wedges between the chicken legs and cover with aluminum foil or plastic wrap.

Place into the refrigerator for at least an hour but no longer than 6 hours.

When ready to bake, preheat your oven to 450 degrees F.

Spray a large baking sheet with non-stick cooking spray.

Remove the chicken legs from the marinate and place on baking sheet. Place into preheated oven and bake for 50 minutes, or until the chicken is cooked all the way through. I prefer these a little overbaked, it does something I like to the skin, so feel free to bake an additional 10-15 minutes longer than you may think you need.

Remove and allow to rest for 15 minutes before serving. Leftovers can be kept, covered and chilled in the refrigerator for up to 3 days. This is delicious served cold as well.

Ask and Answer: I heard from a few people who made my “Fluffernutter Fudge” and said they loved it but wanted to know more about the marshmallows and how they were supposed to be in the fudge. If you go back and read my column I clearly state that the marshmallows are not to be melted. They are to stay whole. Melting the marshmallows into the fudge will not only ruin the looks of the overall finished product but ruin the taste and texture as well. It is important that the marshmallows stay whole. The fudge can also easily be doubled.

Grandma Barbra’s Slow Cooker Pork Roast

Originally published on “Blaise the Baker” May 1st, 2017

This recipe comes straight from my Grandma Barbra. She served this for Easter and everyone went crazy so naturally I had to find out the recipe!

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Grandma Barbra’s Slow Cooker Pork Roast

1 pork roast (between 2-3 pounds)
1 bottle Italian salad dressing
3/4 cup water
2 teaspoons salt
2 teaspoons black pepper

In a shallow baking dish combine the pork roast with the bottle of Italian salad dressing. Cover with aluminum foil and place into the refrigerator overnight – or at least 6 hours.

Line your slow cooker with a plastic slow cooker liner, for easier cleanup, or lightly spray with non-stick cooking spray.

Place pork roast inside carefully along with water. Sprinkle with salt and black pepper.

Cook on high for 4 hours. Turn down and cook on low for 4 additional hours. At the end of the cooking time, shred the pork with two forks.

Serve on hamburger buns with BBQ sauce and pickles if desired.

Enjoy!