Bake Sale Betty Knock Offs

I’ve never been to the restaurant but friends have had parties with Bakesale Betty catering. Bakesale Betty is a restaurant in Oakland, CA. And although, I’ve never been, I love Betty. These chicken fried sandwiches that she has inspired me to make for every major sporting/watch-and-eat event. They’re crunchy and savory and oh so easy to eat way too much of. They’re also great booze absorbers.

Bakesale Betty Knock Offs

  • 4 whole boneless, skinless full chicken breasts (or 8 if they’re halved)
  • 2 packages of biscuit dough (or make your own, ambitious one)
  • 3 eggs
  • 2 cups panko
  • 1 cup flour
  • 3 TBSP kosher salt
  • 1/2 head cabbage, sliced thin
  • 1/2 bunch cilantro, chopped
  • 1 TBSP poppy seeds
  • 1-2 jalapeños, diced
  • Rice wine vinegar
  • Canola oil

Bake biscuits according to package – or your recipe.

While biscuits are backing, mix cabbage, cilantro, poppy seeds and jalapeños. Drizzle with oil and vinegar and set aside (kids do not like this slaw so I always serve it as an add on).

Mix eggs in a shallow bowl. In another shallow bowl, mix part of the panko, flour and salt (this you’ll need to keep filling as the chicken cooks.) Cut chicken pieces diagonally to appropriate size of biscuits. Dredge chicken in eggs then dry mix.

Heat oil in a pan about 1″ deep. Heat until quick but not vigorous bubbles form around panko that’s dropped in to the pan. don’t let it over heat or smoke.

Add chicken to oil and cook until done. Drain on paper towels.

Assemble chicken sandwiches and devour!

Baked Chicken Alfredo Ziti

The husband loved this dish. I think mostly because it was made of leftovers but totally remade. We had some ziti that was cooked for meat sauce and we had the beer can chicken leftovers. Luckily, we had milk, Parmesan, chicken broth, garlic and some mozzarella too.

I cooked 2 cloves of minced garlic with 3 Tbsp of unsalted butter. Then I added 1 Tbsp of flour and cooked it a bit. Then, I added 1/4 cup of chicken broth and about a cup of milk, a good pinch of salt and a couple shakes of dried oregano. I let it cook until it thickened a bit. I then added freshly grated Parmesan.

In a pie dish, I layered cooked pasta then cooked cubed chicken, then a sprinkling of mozzarella, finished with more cooked pasta and dumped the sauce over all of it. I added a bit more Parmesan and then popped it uncovered in a 375 degree oven for about 17 mins.

I let it sit for 10 mins before serving.

You can add other stuff to. I think some red pepper flakes would be good or cooked mushrooms. My kiddos don’t like either so, it was made just as I said above.

Enjoy!

Spicy Basil Chicken and Yellow Curry

I could eat this everyday. It’s fun to mix it up too by plopping an over easy egg on top. After the first day, the gai gra prow gets spicier and the richness of the fried egg perfectly balances the spice. I think I’ll make this tonight.

I do have two little humans at home. So, I pull half the sauce from the pan of the gai gra prow before adding the chilies and they devour it.

Gai Gra Prow (Spicy Basil Chicken)

  • 1/3 cup chicken broth
  • 1 tablespoon oyster sauce (I used Hoisin sauce because I didn’t have oyster and it was delicious)
  • 1 tablespoon soy sauce, or as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken thighs, coarsely chopped
  • 1/4 cup sliced shallots
  • 4 cloves garlic, minced
  • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper (I used jalapeños and it was fine)
  • 1 cup very thinly sliced fresh basil leaves

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies.

Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Yellow Curry

  • 1 tablespoon oil
  • Half a yellow onion, sliced thinly
  • 3/4 carton of firm tofu cubed
  • 1/3 cup yellow curry paste
  • 10 baby golden yukon potatoes, cut into bite-sized pieces
  • Handful of mushrooms, cut into quarters
  • Half red bell peppers, cubed
  • Handful of green beans, cut into 2″ pieces
  • 1 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
  • 1/2 – 1 cup water
  • 2 teaspoons fish sauce (optional)
  • 1-2 tablespoons brown sugar (optional)
  • cilantro and rice for serving

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the veggies are fully cooked, adding more water depending on the consistency you want for the sauce. Stir in the tofu toward the end so it doesn’t break up.

Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Beer Can Chicken For The Win

This is a very easy Sunday night meal that gives the best leftover chicken for the rest of the week. Cook 2 and your weeknight protein is set.

Beer Can Chicken

(NY Times Recipe)

  • 1 whole chicken, approximately 4 to 5 pounds
  • 4 tablespoons sweet paprika, or mild smoked paprika
  • 2tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated white sugar
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon chile de arbol or red-pepper flakes, or to taste
  • 1 can beer, ideally yellow in hue, with the top half consumed or poured off (Tecate is a great choice)
  • Barbecue sauce (see recipe, or use whichever recipe you like), for basting chicken and for serving (optional)

Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.

Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.

Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.

Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.

Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you’d like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you’re using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.

A little Mexi/Jamaican Meal

I haven’t been to Jamaica. There’s my disclaimer. But, I love a restaurant in the city called Patio. I was craving those flavors but didn’t want jerk chicken. I wanted stewed chicken. So, I made this up.

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Stewed Cumin Chicken with onions and tomatoes

* 2 whole chicken legs (thigh and drumstick)
* 1 red onion sliced
* a handful of cherry tomatoes slice in half
* 1/2 teaspoon paprika
* 1 tablespoon cumin (decrease a bit if you’re not a huge fan)
* 1 bay leaf
* salt
* 1 1/2 – 2 cups chicken broth
* handful of cilantro sprigs

In a Dutch oven, heat 1 tablespoon of olive oil over med/high heat. Season both sides of the legs with salt, paprika, and a bit of the cumin. Place the seasoned legs in the pot and brown on both sides.

Then add the rest of your ingredients. The broth should come up to at least the middle of the legs. Cover slightly and stew (low gurgle not boil) by reducing the heat to low for 25 mins. Flip the legs and cook slightly covered for another 20 mins. Taste for salt.

Served with tortillas, black beans, fried plantains, avocados, fresh cilantro and hot sauce.

This was a huge hit! Enjoy!

Bakesale Betty Knock-Offs

There’s a restaurant in Oakland called, Bakesale Betty. Funny enough, I’ve never set foot in their establishment but have eaten these infamous fried chicken sandwiches of theirs on a number of occasions (my friends brilliantly picked up a bunch for their son’s first bday party).

The sandwich is delicious. I think the draw really is the slaw on top of the sandwich. Or is it the bread? Maybe it’s because it’s fried. Like, who doesn’t love fried? It’s definitely the combination of crunchy, spicy, vinegar with the comfort of the bread that made me want to create my version.

This recipe is on regular rotation at our house. I hope you enjoy.

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Bakesale Betty Knock Offs

* 1 full chicken breast, boneless/skinless. Sliced in half and then filleted into four pieces. Then cut in half to equal eight pieces
* 1 egg
* a splash of milk
* 2/3 cup panko
* 1/4 cup pastry flour (regular will do fine too)
* 1 tsp salt
* store bought biscuit dough (we use Immaculate flaky biscuits)
* 1/4 head of cabbage, sliced thinly
* small handful of cilantro, chopped
* 1/2 jalapeño, seeds removed for less spice and minced
* 1/4 cup veggie oil
* 2 TBSP rice wine vinegar (red wine can be a substitute in a pinch)
* a dash of poppy seeds or black sesame seeds (optional but pretty)
* lots of veggie oil for frying

Preheat your oven according to the biscuit instructions.

Mix the 1/4 c veggie oils with vinegar and set aside.

Mix the cabbage, cilantro, jalapeño and seeds. Dress with the oil and vinegar and put into the fridge. (This is also great on hot dogs!)

In one shallow bowl, mix egg and milk. In another bowl, mix panko, flour and salt.

Heat your oil on medium in a pan -filling the pan about 1.5″-2″ with oil. I usually test to see if the oil is hot enough by dipping wooden chopsticks into the oil and looking for lots of tiny bubbles. I like to use large chopsticks to turn the fried chicken. Or you can just add a tiny pinch of the panko to check the oil readiness. It should bubble around the edges.

Put the biscuits in the oven.

Dip one piece of chicken into the egg mixture and then into the panko mixture. The panko should stick well to the meat. Don’t crowd the pan with too many pieces of chicken. You should have room around each piece to flip. But don’t flip in until you start to see the sides get golden brown. Work in batches. Taking the done pieces out and letting drain on paper towels. I also like to add a bit of salt to the freshly fried pieces of chicken. Sooo good.

Don’t forget to keep checking your biscuits.

Once done, take out of the oven and serve with chicken and slaw. I just put everything on the dining table and let everyone make their own sandwiches.

Enjoy!

Enchilada (sauce)

Did you know that enchilada sauce doesn’t have a tomato base? Or at least this recipe doesn’t. I was so surprised! Enchiladas seem complex to make but they’re actually really easy. I used to buy the sauce and add tomatoes and extra cumin to “make it my own”. That was until I tried to make the sauce myself. Amazingly, it’s even easier than opening a can and doctoring it up and it’s so much more delicious.

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Enchilada Sauce

* 2 TBSP veggie oil
* 2 TBSP flour
* 2 TBSP chili powder
* 1-2 tsp cumin (depending on your taste)
* 1/2 tsp oregano
* 1-2 cloves garlic, minced
* 1/2 tsp salt
* 2 cups chicken stock or veggie

Heat the oil in a large pan over med/high heat. Sprinkle the flour and whisk until smooth cooking for about one minute. Add the seasonings and garlic and whisk. Slowly add the stock stirring to avoid lumps. Cook and stir for ten to fifteen minutes.

Done!

For chicken enchiladas, I seared three full, salted chicken legs. Then added some onions and cooked for a couple minutes. I added about 1/4 cup stock to the pan to deglaze and braise the chicken. simmer on low for another 20-30 minutes until the meat pulls from the bones.

Shred the chicken and roll it up in some corn tortillas (we LOVE Abuelitas brand). I add a little cheese and sauce inside each enchilada before rolling them up. I place them in a tight row in a Pyrex dish. I then smother them with more sauce and top them with cheese. Save extra sauce to top the enchiladas on the plate. (I’m lactose intolerant so I just omit the cheese from my enchiladas) I put them in the oven at 350 and heat until the cheese is bubbling.

Serve with a bit of cilantro and avocado and of course extra sauce.

Enjoy!

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