Fried chicken and onions

Nora Jones' recipe in Parade on Sunday. marinating the chicken rat now. I was thinking I'd go to the fireworks at Ft Gordon today but it's too darned hot, so i'm frying chicken in my air conditioned kitchen. wishing elizabeth, daniel, diana, jamie, ruthie and willo and teetee were here to have some. ingredients: 10 chicken legs and thighs 1 large yellow onion, sliced into rings 4 cups buttermilk Onion powder Garlic powder Cayenne pepper 4 shakes hot sauce (like Valentina) Salt 2 cups flour 1 tsp black pepper Vegetable oil 1 Tbsp chopped parsley Save & Serve Home · Value Recipes · Savings Center 33 At a glance: Servings: 10 Active Time: 20 min Total Time: 50 min Key Tags: chicken onion buttermilk onion powder garlic powder cayenne hot sauce parsley directions: 1. In a large bowl, combine chicken, onion, buttermilk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne, hot sauce, and salt to taste. 2. Cover and set aside for at least 30 minutes. 3. In a paper grocery bag, combine flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt. 4. In a large, heavy skillet, heat oil over medium-high until very hot. It should be deep enough to cover chicken halfway. 5. Drain chicken and onion rings. Shake them in grocery bag until coated with flour mixture. 6. Transfer chicken and onion rings to skillet. Be careful not to overcrowd. 7. Fry, turning occasionally, for 10 to 14 minutes per side or until golden brown and fully cooked. Remove onion rings earlier to avoid overbrowning. 8. Drain chicken and onion rings on a wire rack. Sprinkle with parsley. Norah's Tips: Put music on while you cook. "I always listen to Neil Young when I’m making food." "Be sure to have a fire extinguisher nearby when frying!" "Onion rings cook faster than chicken and burn easily, so watch them carefully." "Set out honey and ranch dressing or hot sauce, and serve with corn bread." KITCHEN COUNTER: Serves: 10. Per Serving: 300 calories, 4g carbs, 30g protein, 17g fat, 100mg sodium, 105mg cholesterol, 0g fibe

Strawberry Oatmeal Muffins

Prep time: 20 minutes Cook time: 25 minutes The addition of black pepper to this recipe is important, but make sure you are using finely ground black pepper, not coarsely ground. If all you have is coarsely ground, skip it. Add to shopping list Ingredients 1 1/4 cups old fashioned oats 1 cup plain yogurt 1/2 pound strawberries 2 teaspoons granulated white sugar 1 teaspoon balsamic vinegar 2 eggs 1/2 cup (1 stick) unsalted butter, melted 1/2 cup brown sugar (packed) 1 teaspoon vanilla extract 1 cup all purpose flour 1 Tbsp baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon finely ground black pepper 1/2 teaspoon cinnamon Method 1 Mix the oats and plain yogurt together in a large bowl. 2 Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups of chopped strawberries. Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar. 3 Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups. 4 Whisk together in a medium bowl the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon. 5 Add the eggs, melted butter, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated. 6 Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth. 7 Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in. 8 Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve. Yield: Makes 12 muffins.

Braised Greek Artichoke Bottoms with Lemon and Olive Oil

Andrew Scrivani for The New York Times

Braised Greek Artichoke Bottoms with Lemon and Olive Oil
By MARTHA ROSE SHULMAN
Published: April 2, 2012

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Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis’ delightful “Cookbook of the Jews of Greece,” also included honey (2 tablespoons), but I prefer the dish without. I don’t like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.
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8 medium artichokes, or 4 large

Juice of 4 lemons

1/3 cup extra virgin olive oil

Salt to taste

2 tablespoons chopped fresh dill, plus additional for garnish if desired

1. Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef’s knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.

2. Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.

3. Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

Yield: 4 servings.

Advance preparation: This can be made a day ahead and kept in the refrigerator. Bring to room temperature before serving.

Nutritional information per serving (note that not all of the olive oil is absorbed by the artichoke bottoms; 2 tablespoons were used in the analysis): 125 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 15 grams carbohydrates; 7 grams dietary fiber; 121 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”