What’s for Dinner? — Share Your Recipes With Our New Recipe Exchange
If you’re like me, you’re always looking for recipes that are tasty, easy to prepare and quick to get to the table to feed a hungry brood. Last night, while going through my mom’s recipe box I stumbled across a dish that she used to prepare frequently for our family when I was a child. When I asked her where the recipe came from, she said that our friend’s mother, Mrs. Lollis, taught her how to make it.
Although I don’t remember ever meeting her, I’m told that she was a phenomenal cook. In fact, Mrs. Lollis used to cook some of the tasty dishes served at Bryce’s Cafeteria, a popular family-owned restaurant that served hungry folks for over 75 years. Once you try this recipe, you’ll realize how she got the job!
Mrs. Lollis has been dead for many years now, but her culinary legacy lives on through the recipes she handed down. Mom says that every time she prepares this dish, she thinks of the lady who taught it to her. Perhaps you have recipes like that in your repertoire too, ones that are tied to special memories or family stories.
Beginning with this post, we’re going to start an online recipe exchange of sorts. Simply send us your treasured recipes and tell us the stories behind the people that passed them along to you. Feel free to be creative! We’d love to see a photo of the person who gave it to you (if you have one) or even a video where you tell us why this recipe is so special to you and your family.
Submit recipes, videos and more to email@example.com and type "Recipe Exchange" in the subject line of your email. Then, we may feature your story in an upcoming post!
Mrs. Lollis' Marinated Chicken Breasts
PREP: 5 minutes + overnight marinating time
COOK: 10 – 14 minutes
- 6 boneless skinless chicken breasts, about 2 1/2 pounds
- 1 1/2 cups Italian salad dressing
- 2 tablespoons jalapeno juice taken from a jar of pickled jalapeno peppers
- 1/2 teaspoon fresh ground pepper
- 2 cups all-purpose flour
- 2 tablespoons seasoned salt
- 2 tablespoons light brown sugar
- 3 cups vegetable oil
- In a large resealable bag, combine Italian dressing, jalapeno juice and pepper. Place the chicken breasts in the bag and seal; shake gently until chicken is coated. Place bag in a 13- x 9-inch baking dish and refrigerate overnight.
- Remove chicken from refrigerator and temper for thirty minutes at room temperature. Meanwhile, in a large bowl combine flour, seasoned salt, and brown sugar. Remove chicken from plastic bag and toss poultry in flour mixture until well covered, set aside.
- Warm oil in a large skillet over medium-high heat. When oil shimmers in the pan, add chicken and cook for five to seven minutes on each side. Chicken should be golden brown when cooked through. Serve.
TIPS: If you’re short on time and aren’t able to marinate the poultry overnight, you may do so for as little as two hours. However, the longer the marinating time, the more flavorful the meat will be. Also, when cooking the chicken, try not to move it around in pan. Chicken is ready to flip when the pieces lift easily off the bottom of the pan while frying. Don’t know what it means to temper meat? Tempering is simply the culinary term for bringing meat to room temperature.
YIELDS: 6 servings
For more great recipes and kitchen tips, visit Jathan & Heather online.