Is there anything more comforting and tasty than southern fried chicken? Fried chicken is our go-to decadent meal but can you really blame us?! It may not be the healthiest option but it sure is the yummiest. This recipe is perfect for National Fried Chicken Day… or any day really. Make this once and this fried chicken recipe will call you again right after!

  • 1 whole chicken cut into 10 pieces
  • 1 1/2 – 2 teaspoons salt adjust to preference
  • ½ -1 tablespoon hot sauce
  • 3-4 garlic crushed
  • 2-3 teaspoons creole seasoning
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 1 tablespoon paprika
  • 1 teaspoon salt adjust to taste
  • 2 tablespoon garlic powder
  • 2 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1- 1 1/2 tablespoon dried herbs Thyme, Oregano, Parsley
  • 4 cups buttermilk
  1. Place chicken in a large bowl or Large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and creole seasoning.

  2. Pour buttermilk in the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight.

  3. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.

  4. Remove all the  marinated chicken from the  buttermilk . Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process, too.

  5. Double dip the chicken in the remaining buttermilk( add fresh  buttermilk as needed) followed by the flour mixture – shake off any excess flour. Let the  chicken rest  for about 10-15 minutes while preparing oil. This will help the coating to stay on better.

  1. Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.

  2. Using a tong and carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet.

  3. Fry the chicken until golden brown, turning once every 10 to 20 mins – depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.

  4. Drain the chicken on paper towels and then transfer them on a wire rack.

  5. Repeat with remaining chicken pieces; let it cool for at least 10 minutes before serving.

Recipe via Immaculate Bites.

Happy National Martini Day! One of the best social media holidays ever crafted. In celebration of this, behold the below Purple dragon martini recipe. Indulge mama, you deserve it!


  • 3 ounces vodka
  • 1½ ounces cranberry juice
  • ½ ounces blue Curacao liqueur
  • ½ ounces sweet and sour mix
  • ½ ounces of 7-Up
  • 2 to 3 ice cubes
  • blackberries (if you like)


In a blender or food processor add all ingredients and blitz for 20 to 30 seconds on high speed.

Salt the rim of your martini glass.

Drop in a blackberry or two.

Pour and Enjoy!

It’s St. Patrick’s day, the best holiday ever. Where the brewskis are endless and spiked with green dye and judgmental looks from others for day drinking is nowhere in sight. To celebrate we wanted to offer one of the easiest Midori sour cocktail recipes we’ve come across to get you feeling lucky!

An easy recipe for MIDORI SOUR cocktails!
Recipe type: Beverage
Serves: 1 drink
  • 2 oz MIDORI
  • 4 oz sweet and sour mix
  • 2 oz Sprite
  • ½ oz fresh lime juice
  • orange, lemon, lime, maraschino cherries – for garnish
  1. Fill tumbler with ice.
  2. Add midori, sweet and sour mix, lime juice and Sprite.
  3. Stir and garnish with orange wedge, lemon or lime slice, or a maraschino cherry.

Featured image and recipe via Mom on Time out.

Anything having to do with celebrating carbs consumption is right up our alley! Personally, I probably celebrate National Fettuccine day 2x a week… with zero shame might I add.

Alas, I bring you the one-pot Fettuccine Alfredo recipe of your dreams!

Video courtesy of Tasty

This summer was a dream come true for me. My family gathered at our home in Colorado. It was where most of us grew up and most of us got married, and most of my parents’ ashes are buried in the backyard rose bushes. I hope it will be the center for our enormous family for many years to come. This summer was its inaugural season and it was perfect.

The first day, my sister and her husband from Wyoming helped us put up hay in our pastures, another sister arrived bringing some wonderful home-grown beef from her ranch in Montana, my brother and daughters were up at the barn taking care of the horse, and I suddenly needed to make dinner for eleven people!

Even though it was last minute – it was a total joy working in my kitchen. I love having TWO kick-ass Jenn-Air® Wall Ovens – total luxury. And the six-burner Jenn-Air® Rangetop and Warming Drawer made making dinner for eleven feel effortless.


I had veggies and eggs from the local farmers market, beef from my sister’s ranch, and vodka made from potatoes grown in our very own fields – plus 11 Huffmans all together in our family home. LIFE IS SWEET.

I made my girls’ favorite meatballs, my favorite roasted veggies, and my sister’s favorite salad. The roasted veggies were the classic version: olive oil and salt, bake at 350. The salad was a romaine and hardboiled egg version that everyone loved. But the meatballs were the main attraction. I found them on Bon Appétit and have made a few tweaks over the years.

Here’s the recipe:

Moroccan Meatballs

  • 1½ pounds of ground beef

  • ⅓ cup grated onion

  • ⅓ cup gluten-free breadcrumbs

  • ½ cup chopped fresh cilantro

  • 1 large egg – beaten to blend

  • ¼ cup of club soda

  • 2 cloves minced garlic

  • 1 tsp turmeric

  • ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp freshly ground pepper

  • ½ tsp coarse Kosher salt

  • ¼ tsp ground ginger


  • 1 tbsp olive oil

  • 1 tbsp butter

  • 3½ cups chopped onions

  • 2 garlic cloves

  • 2 cinnamon sticks

  • 1 tsp turmeric

  • 2 cups chicken broth

  • 1 can of diced tomatoes (14.5 oz)

  • ½ cup chopped fresh cilantro (¼ for stew, ¼ for garnish)

  • 2 big handfuls of baby spinach leaves

**The original recipe calls for raisins and carrots – but left them out because of high sugar content.


Line large-rimmed baking sheet with plastic wrap. Gently mix all meatball ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1½-inch meatballs. Arrange meatballs on baking sheet.

Heat oil and butter in large, ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric; stir 2 minutes. Add broth, tomatoes with juice.

Preheat oven to 350°F. Bring stew to simmer. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle ¼ cup cilantro over. Cover pot; place in oven.


Bake until meatballs are cooked through, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season the stew (also called tagine) with salt and pepper.


I made couscous in chicken broth and served it under the tagine, garnished with cilantro.

Here’s to family!

This post was sponsored by Jenn-Air. The opinions are completely my own based on my experience.

Celebrate a warm summer day, with our fresh Piña Colada Smoothie! This recipe takes advantage of the natural sugars found in pineapple and mango, instead of adding extra unnecessary sugars.

Pineapple Fun Facts

  • Pineapples are formed by many flowers whose fruitlets join around the fruit’s core.
  • There is a lot of vitamin C in pineapples, which is good for your immune system.

Mango Fun Facts

  • There are more than 20 different vitamins and minerals in a single mango.
  • Mangos, cashews, and pistachios are all members of the same botanical family.

Kids can help:

  • Measure the frozen fruit.
  • Pour the liquids.
  • Blend the ingredients.

Piña Colada Smoothie
Serves: 4

1 cup frozen mango, cubed
1 cup frozen pineapple, cubed
1 ½ cups pineapple juice
1 (14 ounce) can coconut milk

Blend all ingredients in the blender until smooth.

This post was originally featured on Foodstirs