Dinner 4: Mississippi

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Big Mama's Fried Chicken
Crispy Coated Cajun Fries
Southern as You Can Get Collard Greens
Mississippi Mud Pie

Justin's Review

I chose Mississippi next because I thought it would have cool foods to choose from. I was right! We had fried chicken, spicy fries, collard greens and a dessert called Mississippi Mud Pie. All of the ingredients were easy to get - we only had to go to the regular grocery store.

I helped Mommy make the different layers of the pie. I also helped shake the spices and potatoes in a big bag! That was fun! It was like doing a bouncy potato dance!

I liked the chicken and the spicy fries. They were delicious. The mud pie was really good, too. It was gooey and fell apart as I tried to eat it.

Recipes

Big Mama's Fried Chicken

(original recipe from food52.com)

8-10 chicken pieces
salted water, for brining
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1/2 teaspoon garlic salt
1 tablespoon onion salt
1 quart soy milk
canola oil, for frying

Put the chicken pieces in a large bowl. Cover with water by 1 inch and add 1 tablespoon of salt for each quart of water used. Cover and refrigerated for at least 2 hours.

In a large, shallow dish, mix the flour and seasonings until well blended.

Drain the chicken, pat the pieces dry, and return to the bowl. Pour in the soy milk and soak the chicken for 15 minutes.

Dredge the chicken pieces in the flour mixture, thoroughly coating each piece. Set the chicken aside.

Fill a large heavy pot with oil, about 4 inches deep. Heat, over medium-high heat, until the oil registers 315-325 degrees.

In small batches, fry the chicken pieces, turning once, until crust is a deep golden brown, about 10-15 minutes per side. Remove the chicken, drain the oil, and place on a baking sheet in a warm oven. Repeat until all pieces have been fried.

Crispy Coated Cajun Fries

(original recipe from allrecipes.com)

2 pounds russet potatoes, cut into the wedges
1 tablespoon cornmeal
2 tablespoons Cajun seasoning

Pre-heat the oven to 375 degrees. Lightly oil a baking sheet.

Place cut potatoes into a large bowl of cold water. Soak for 10 minutes.

In a large resealable plastic bag, combine the cornmeal and cajun seasoning. Shake the bag to blend.

Drain the potatoes, but leave them wet. Add the fries to the bag of seasonings. Shake to coat.

Spread the fries on the prepared baking sheet in a single layer. Cook for 45-60 minutes.

Southern as You Can Get Collard Greens

(original recipe from allrecipes.com)

1 bunch collard greens, rinsed, trimmed and chopped
2 smoked ham hocks
2 cans condensed chicken broth
3 cups water
1 tablespoon white vinegar
salt and pepper, to taste

Place all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for one hour.

Mississippi Mud Pie

(original recipe from food.com)

1 prepared Oreo crumb crust
1 package fudge sauce, divided
8 ounces soy cream cheese
3/4 cup sugar
1 1/2 cups whipped topping (dairy-free recipe), divided
1 package instant chocolate pudding
1 1/2 cups soy milk

Spread half the fudge sauce on the bottom of Oreo crust. Set aside.

Blend together the cream cheese and sugar. Fold in half the whipped topping. Spread the mixture over the fudge layer. Place the pie in the refrigerator to chill.

Whisk together the pudding mix and soy milk. Chill until pudding it set. Spread the pudding over the cream cheese layer. Freeze the pie until solid.

Top with the remaining whipped topping. Drizzle the remaining fudge sauce over top. Return the pie to the freezer until fudge has hardened or ready to serve.