Jubilee & William Schneider

A collection of all our projects and a blog about our life.

DELICIOUS FRIED CHICKEN SANDWICH


Delicious Fried Chicken Sandwich

Makes 2 large or 4 small sandwiches

Ingredients:
– 1 large boneless chicken breast
– 1 egg
– 1/2 cup milk
– 1 cup white flour
– 1 tsp paprika
– 1 tsp cumin
– 1 tsp salt
– 1 cup panko breadcrumbs
– 2 cups oil (high smoke point oil: grape seed, canola, vegetable)

Directions:
1. Pound chicken breast until about 1/2 inch thick. Cut into desired sizes.

2. Start heating you pan and oil over medium/high heat. Set up your dipping station: Put your milk, flour mixture, beaten egg, and breadcrumbs into separate bowls.

3. Dip your pounded chicken pieces into each bowl in the order above. Make sure to get a nice coat.

4. Once oil is hot place coated chicken in pan. Cook until browned, about 2 min each side.

5. Assemble your sandwich!

Best served with: Easy Pickled Radishes

EASY PICKLED RADISHES


Easy Pickled Radishes

Ingredients:

1 bunch radishes
½ teaspoon whole mustard seeds

BRINE:
¾ cup white wine vinegar
¾ cup water
3 tablespoons honey
2 teaspoons salt

Optional add-ins: garlic cloves, black peppercorns

Directions:

1. Slice off the tops and bottoms of the radishes and slice into very thin rounds. Put the rounds into a pint-sized canning jar. Add mustard seeds.

2. Brine: In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.


Best served with: Fried Chicken Sandwich

 

MOM’S GUINNESS BEEF STEW

Mom’s Guinness Beef Stew

Ingredients:
– 1 Tb vegetable oil
– 1 pound beef stew meat, cut into bite-size pieces
– salt to taste
– 4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery, and onions)
– 2 cups broth (beef, vegetable or chicken)
– 8 oz can tomato sauce
– 1 bottle/can Guinness

Directions:
1. Heat 1 tablespoon of oil in large skillet. Add cubed meat and salt; cook until browned on all sides. Remove from skillet and set aside.
2. Put assorted veggies, tomato sauce, broth and Guinness in slow cooker. Add seasoning (salt) to taste and stir.
3. Add cooked, cubed meat to slow cooker. Be sure the met is fully covered with liquid. If not, add water or more broth.
4. Cook on high for 5 hours. Check tenderness of meat.

 

POACHED EGG & MUSHROOMS

 

Poached Egg and Mushrooms

Serves 2

Ingredients:
– 2 Eggs (poached)
– 2 toasted pieces of brioche bread
– Mushroom garnish

Mushroom Garnish:
– 3 cups cubed seasonal mushrooms
– 3 slices bacon, cubed (for meatless option sub for garlic confit)
– salt to taste
– pepper to taste

Directions:
1. Heat sauce pan. Cook bacon, cubed. When bacon is done remove from pan and set aside. Use bacon grease to cook mushrooms.
2. Add mushrooms to greased pan. Salt and pepper to taste. Cook until browned, slight crunch, add bacon for last minute. Remove and place on paper towel to soak up excess bacon fat.
3. Toast bread.
4. Add mushroom garnish to toasted bread.
5. Poach your egg. Set atop the garnish and bread. Pour excess bacon fat from pan (about 1 tsp.) over egg. Salt and pepper to taste.