What Are the 11 Herbs and Spices In Kentucky Fried Chicken?

Photo: KFC and YUM

Today the famed 11 herbs and spices at KFC are a closely guarded secret by YUM, the corporation that owns the copywriter to KFC's chicken, but it wasn't always so. According to Colonel Sanders' nephew, the recipe created back in the day by the Colonel was posted in the entryway of the diner he opened. Several years ago the Chicago Tribute published a photograph of what the newspaper called the leaked recipe written in the Colonel's handwriting. In business, if the food is delicious people will come even if they can make it at home IMHO. Because. People do both.

It's more than likely the following is the recipe for Original Kentucky Fried Chicken:

Ingredients:

Photo: The Chicago Tribute

One chicken (or 8 pieces)

1 cup of buttermilk

2 eggs

2/3 tablespoon salt

1/2 tablespoon thyme
1/2 tablespoon basil
1/3 tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper

Directions:

1) Mix the buttermilk and eggs in one mixing bowl then soak the chicken pieces in the mixture for 30 minutes or more. Return the chicken to the refrigerator while soaking.

2) In a 2nd bowl stir the 11 herbs, spices, and flour together and coat the chicken pieces by dipping and turning.

3) Instead of frying the coated chicken (which you are free to do in very hot vegetable oil) why not brush oil on an aluminum foil-lined baking sheet and bake the spread-out chicken pieces in a 400-degree F oven for about 25 minutes. Test the chicken at 20 minutes to see if it's done and add baking time as needed.

If the above ingredients aren't Colonel Sanders' original recipe, they are close enough. Making the chicken at home lets you adjust the salt to your tastes and needs. Plus you can bake instead of frying it if you wish. When you don't feel like cooking you can still buy a bucket of chicken at KFC.

In college near the end of the school year, one of our professors decided to teach our class outdoors on campus. During the class, I saw a limo pull up and out walked an elderly Colonel Sanders in his signature white suit. He entered our administration building a few yards away. Here's to the memory of the Colonel, who must have given money to our school.🐔

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Christmas Fruitcake

November is the perfect time to prepare for Christmas.🎄 This week, I've ordered nuts and dark chocolate chips to have on hand to bake cookies. Buying a few items at a time is the way to do it. Planning and making lists equal calm.

The following recipe is a David Parke share. David Parke is a Facebook friend of mine from the United Kingdom, who retired after years of serving on Queen Elizabeth II's staff. I have no idea what position he held and haven't had the pleasure of meeting him in person, but he uploads very tempting recipes. My classmate, a romance author, makes the best fruitcake ever found here, but it requires lots of Kentucky bourbon and weeks of time. My in-person friend has so many requests for her fruitcakes, she began selling them.

If you don't order or make hers, try this one uploaded on Facebook by David Park:

Christmas Fruitcake

Ingredients:

For the Cake:

1 1/2 cups mixed dried fruits (raisins, cherries, apricots, and cranberries)

1/2 cup candied orange peel

1/2 cup chopped pecans or walnuts

1/2 cup dark rum (or orange juice for a non-alcoholic version)

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Optional Glaze:

1/4 cup apricot or peach jam, warmed

1/4 cup powdered sugar

1-2 tsp milk (adjust as needed for consistency)

David's directions as quoted verbatim ...

"Instructions:

1. Prepare the Fruit Mixture --

In a bowl, combine the mixed dried fruits, candied orange peel, and nuts. Pour the rum (or orange juice) over the mixture, cover, and let it soak for at least 2 hours or overnight for the best flavor.

2. Preheat the Oven and Prepare the Pan --

Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.

3. Mix the Dry Ingredients --

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.

4. Make the Batter --

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
• Fold in the soaked fruit and nuts, along with any remaining liquid from soaking.

5. Bake the Cake --

Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Optional Glaze:

For a festive glaze, mix the powdered sugar with milk until smooth. Brush the warm jam over the cake, then drizzle with the powdered sugar glaze.

Details:

Prep Time: 20 minutes (plus soaking time)

Bake Time: 60-75 minutes

Total Time: 3 hours (including soaking)

Servings: 8-10 slices

Tips:

a) Storage: Wrap the cooled cake in plastic wrap, then foil, and store in an airtight container. This cake tastes even better after a few days!

b) Flavor Boost: Brush the cake with additional rum or fruit juice every few days for extra moisture and depth of flavor.

This Christmas Fruitcake Delight will bring a taste of the holiday spirit to your table. Each slice is packed with festive flavors and warm holiday memories—perfect for a cozy winter celebration!"

I aim to make this fruitcake (for Thanksgiving?). It looks sensational! Hmm, I must grab some dried fruit while shopping for my weekly groceries. Nowadays for Christmas, I prefer confections that aren't super sweet yet have other flavors and textures creating a party in your mouth! Like European cakes and pastries, call them adult sophisticated sweets if you will!

Thanks, David Park, for the share!

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When You Don't Want To Waste Wine - Single Glass Solutions

This morning I watched a segment on the Today Show about an entrepreneur who shares a dilemma I often have. Occasionally I make a dinner that requires a glass of wine, and I don't want to open and waste a whole bottle of wine to drink a glass of wine so I go without. This entrepreneur produces single-serving wine -- 5 fluid ounces bottled, and all the morning news correspondents acted like she just reinvented the wheel. I thought nobody is saying what this brand's single glass of wine costs. I decided not to mention the brand because a Google search revealed that sure enough, at $6.99 - $8.99 a glass, consumers are paying the same price for a glass of wine as they would for a bottle of good Spanish, South American, or California wine so in reality what problem is being solved? Like bottled water, it's also creating more packaging waste for the environment, no?

Photo: iStock

THE SAVVY SHOPPER came up with a simple more cost-effective solution a few years back: 1) Open the bottle, 2) enjoy your single glass with dinner (or two if you're cooking for two), 3) re-cork the wine, and 4) sometime later on, turn the remainder of the bottle of wine into sangria. Use my recipe or yours! If the wine has gone flat the sangria will still taste delicious.

Even if you didn't finish the wine as sangria, you could use the leftover wine to make gravy for beef/chicken dinners.

Pass on buying one glass of wine at a time unless your company is paying for a mini bar in a hotel or the cost is less and not the same as an entire bottle of wine.

For frequent wine drinkers, there is an innovative gadget on the market, the Coravin, that (1) pierces the cork of a wine bottle, adding argon gas, (2) lets you pour a glass, (3) you remove the Caravin to reseal the cork, and (4) the rest of the wine stays good to drink months later as no air can get into the bottle to flatten the flavor of the wine. The Coravin is an expensive device and therefore an investment that only pays off if you drink enough wine. Unfortunately, the solution for drinking in moderation and not wasting wine doesn't come cheap. This leaves the door open for another clever entrepreneur to start cracking on a truer cost-efficient and eco-friendly solution! We'll wait ...

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Homemade Applesauce

I turned a refrigerator crisper drawer full of apples into applesauce. We like apples but for an unknown reason didn't eat the apples. I gave some away and still had plenty of them left -- Gala, Red Delicious, Honeycrisp, Fuji, Baldwin, and Empire, as far as I could tell as I didn't select them. {I kept one Granny Smith (tart apples are my favorite) for eating.} While I didn't care for peeling and corking all those apples, I'm surprised and delighted by how delicious my homemade applesauce turned out! Here is my impromptu recipe:

Homemade Applesauce

Ingredients:

8 oz (1 cup) apple juice (without added sugar)

At least 5 lbs of apples (guessing, I used a crisper drawer full) - peeled and corked - just fill up a 10 oz - 12 oz stockpot.

1 teaspoon of ground cinnamon 

1/4 each teaspoon of ground and fresh nutmeg

1 tablespoon of ground pumpkin pie spice (substitute ground cloves and allspice if you wish.)

1/2 teaspoon ground cardamon

A squeeze of lime (or lemon)

1/4 cup dark brown sugar

A sprinkle of Stevia

I tossed in cinnamon sticks (just because I had them. What am I going to do with them otherwise?)

Optional: Frankly I don't think it was needed, but I poured in a teaspoon of vanilla flavoring because it was in the cabinet. Cooking is like chemistry, and it's fine to experiment. Use my recipe as a guide - taste and spice to your liking.

Directions:

1) I threw the peeled apples into a big pot, followed by the apple juice, spices, and dark brown sugar.

2) On the stovetop I simmered the mixture on medium heat for one hour, let it cool a bit, then mashed it with a potato masher. You could also puree the cooked apples in a food processor or blender. I like a bit of texture.

3) After it cools completely, dip it into air-tight containers. Makes about 7 cups of applesauce.

We ate a still-warm portion in a bowl after dinner. Later I filled and put 2 16-ounce containers in the refrigerator and 1 16-ounce container in the freezer. I hear frozen applesauce is delicious partially thawed like a homemade slushy, which we're trying next!

Waste, not, want not! We won't have any trouble polishing off our apples as homemade applesauce.

Happy Autumn, Folks!🍎🍁🍂

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Healthy Fast Food

A skillet stew I make

If you're too busy or tired to cook dinner because your active life doesn't let you enjoy preparing meals anymore, here are 11 foods to have in your pantry at all times so you don't have to eat processed, unhealthy food or overspend on eating out. You'll have to have a few extra items in your pantry such as spices, fresh celery and onions, or soy sauce to flavor my list of 11 main go-to foods:

1) Bags of baby carrots - It took me years to make the swap from whole carrots that I had to clean, scrape, and dice to the bags of baby carrots. Yes, I know whole carrots last longer and cost less, but if already clean, cut, and easy to grab, you'll toss them into whatever other vegetables you're preparing for dinner.

2) A 5 lb bag of potatoes - I scrub and dry them then store them in the crisper drawer of my refrigerator. Food experts tell us not to refrigerate potatoes, but they last far longer refrigerated, and don't turn a poisonous green. I'm much more likely to grab a washed potato to bake, microwave, or toss into a stew.

3) Top-round London broil steak - It's very lean and requires braising to tenderize. Lately, I'll cube one-pound packages and freeze them to make a quick one-pot stew ready to eat in about 2 hours. Leftovers can be portioned and frozen for microwaving.

4) Frozen mixed vegetables -  Good in the stew, as well as, a variety of meals. Additionally, I want manufacturers to return lima beans to the mix. Who decided to remove them and why?!?

5) Good rustic grainy bread - Lucky me, I live near Fairway supermarket in NYC.

6) Your favorite cheese - I love most cheeses, but I always return to extra sharp New York cheddar. Another tip is to always keep a few good bottles of red wine in your home so if you have guests but don't have time to cook a whole dinner, you can still offer them filling and delicious food and drink.

7) I also keep a crisper drawer of fresh fruit - Apples, grapes, blueberries, pears, oranges, sometimes peaches, strawberries, or plums. Add the fruit to the wine, bread, and cheese along with nuts if you have them.

8) Skim milk - A staple in our house. Along with ...

9) Eggs - I buy 2 dozen eggs at a time.

10) Canned salmon and/or tuna - Another cupboard staple. In a can, each fish is fully cooked. You can turn salmon or tuna into sandwiches and the salmon into grilled patties -- one of the reasons stocking eggs is a must!

11) A 5 lb bag of all-purpose unbleached flour - To thicken a gravy or make a batch of biscuits, or pancakes, or French toast! 

These inexpensive foods make good snacks and fast meals. Fast food should always be real food. It doesn't have to be unhealthy, mean empty calories, or require a lot of work.

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Sausage Gravy For Biscuits

Photo by Marg - Caymandesigns

On weekends after sleeping in, my family ate a breakfast (before the word "brunch" existed) of eggs, bacon, juice, coffee, and (I won't lie) canned biscuits. During the week we'd fend for ourselves. Monday - Friday I drank an Instant Breakfast (a protein and vitamin powder) stirred into a tall glass of milk. When I was in grade school my mom or dad had it ready for me by the time I came to the table. Unlike the weekends when we ate breakfast together, nobody was going to get up earlier than necessary to cook or eat a meal. To this day, we aren't morning people. Sleep rules!

As an adult, I learned to make homemade biscuits from scratch and never again bought a can of biscuits. On vacations, I ordered sausage gravy, which my mother never made. Delish! Here's how to make that as an occasional treat for a weekend breakfast.

Sausage Gravy

1 pound of sausage (Pork, beef or turkey)

1/2 teaspoon of fennel

1/2 teaspoon of sage

1/4 cup of unbleached all-purpose flour

1 teaspoon black pepper (24 turns of the peppermill)

1/4 teaspoon of red pepper flakes

1/2 teaspoon salt

3 cups milk (whole or whatever you buy. All work, but the more fat, the creamier)

1 tablespoon Worcestershire sauce

Directions:

1) In a skillet, break up the sausage into crumbs. Flavor with the fennel and sage. Brown the sausage until done. No need to drain unless there's an excess of grease. 

2) Toss in the flour, black pepper, and red pepper flakes. Mix well. Cook for 1 - 2 minutes.

3) Slowly add the milk and Worcestershire sauce while whisking on medium heat. Bring to a boil and simmer while gradually adding all the milk and continuing to whisk. 

4) After the gravy thickens taste and if needed add more salt or pepper. I like the taste of black pepper and a hint of heat in this gravy.

Round out your breakfast with eggs, juice, or fruit, and coffee. Check to see if your biscuits are ready to pull out hot from the oven. Bon Appetite, country style! 

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Suddenly Mayonnaise Is Expensive

Nothing has surprised me at the supermarket more than the rising cost of mayonnaise ... and I'm not alone. A friend complained about paying $12 for a 30-ounce jar. Last week I walked out of Key Food refusing to spend $8 a jar. Before the pandemic, mayonnaise was $2.99 - $3.99 for a 30 oz jar. If I get desperate I may reluctantly accept spending $5 a jar. Time will tell.

I have found Walmart's Great Value in-house brand and Target's Market Value in-house brand as good tasting as Hellmann's, America's leading mayonnaise. Target charges $4.39 for a 30 oz jar, while Walmart's mayonnaise is only $3.38.

Why is most mayonnaise so expensive? One reason given is, an egg shortage caused prices to soar due to the bird flu in 2022 - 2023. Yet it's not the full story. TIME magazine reported that a main culprit for the rising cost of eggs is price gouging by America's largest egg producers. You have to wonder if price gouging has extended to mayonnaise and other groceries, as has been implied by several news sources.

Of course, if you simply need a smear of mayonnaise on a sandwich, a jar will last a while, but what about for American potato salad, tuna salad, coleslaw, or salmon cakes? Undoubtedly, most households will need mayonnaise sooner rather than later. If I use more than 1/4 cup of mayonnaise in a recipe, I like to use a 50/50 ratio of mayonnaise to Greek yogurt. It cuts the fat, still tastes like mayonnaise, adds more protein, and stretches your mayonnaise further. 

Another measure is to make your own mayonnaise until prices fall again, which they inevitably will. Like their in-house mayonnaise, Walmart and Target have kept their eggs at bargain prices. 

The following is a one-cup recipe. Small fresh batches of homemade mayonnaise are ideal. It has a shorter shelf life than commercial mayonnaise:

Homemade Mayonnaise

Ingredients:

Photo: iStock

1 large egg

1 tablespoon Dijon mustard

1 tablespoon white vinegar (or be eccentric and use Balsamic vinegar for a delicious taste)

1/4 teaspoon salt (I use pink Himalayan or Morton's iodine salt.)

1 teaspoon lemon juice 

1 cup of mild vegetable oil (such as avocado, sunflower,  soybean, or safflower, etc.)

Directions:

1) Toss all the ingredients except the vegetable oil into a food processor and pulse.

2) Next pour 1/8 cup of the vegetable oil slowly into the food processor and pulse, then a little more oil and pulse, and a little more oil and pulse. You have to start slow to make an emulsion of air and liquid to turn the ingredients into mayonnaise. If you pour all the oil into the food processor at once or your food processor is too big, you may have a failure since the blades won't touch the ingredients and the emulsion won't occur.

Mayonnaise is a condiment I never thought of making myself since until now I couldn't make it better or cheaper than readymade, but $8 - $12 a jar is a reason to reconsider!

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Protein Cookies For Breakfast

Today I'll share two recipes, one for a senior and another for everyone else. First up: For breakfast some mornings I make a hot bowl of cereal for my senior mother. In her cereal, she gets 1/4 cup of 1-minute oatmeal, an overflowing tablespoon of crunchy peanut butter, about 1/4 cup of milk, and sometimes 1/2 banana. Microwave it for 2 minutes and after it cools but is still warm, I dice a Pure Protein Chocolate Chip bar and mix it in. She gets protein vitamins, and fiber but is none the wiser that she's eating a healthy breakfast as it tastes and smells like a cookie! According to her, she doesn't eat breakfast.🙂

Here's how you can turn it into a real protein cookie to eat for breakfast, or anytime you need a cookie. If you're not a senior who's a picky eater, you don't need the Pure Protein bar 😉 --

Oatmeal Peanut Butter Cookies (a complete protein)

Ingredients:

2 1/2 cups oatmeal flakes

1 cup of crunchy peanut butter

1 large ripe banana, mashed

1 teaspoon vanilla

a pinch of salt

2 teaspoons cinnamon

a sprinkle of nutmeg

1/4 cup honey

2/3 cup dark or semi-sweet chocolate chips

Options: (1) 1/4 cup of raisins - I add raisins to keep the cookies moist longer. You could puree them before adding. (2) Although we're not dried fruit in cookie fans, you could use other dried fruit if you like. (3) If you wish to chop 1/2 cup of nuts like walnuts, pecans, or almonds, feel free to toss them into the batter. (4) A couple teaspoons of flax seeds is another healthy choice.

Directions:

1) In a mixing bowl, mix all your ingredients, one by one, together.

(2) Refrigerate the batter for 1/2 hour or more.

3) Drop a tablespoon size of batter onto a buttered foil-lined cookie sheet about 1 inch apart. Flatten the top if you wish.

4) Bake at 375 degrees F for 12 - 14 minutes or until they are slightly golden brown.

5) Remove and let cool before serving.

Protein cookies are for people who don't eat breakfast.🙂

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Is Anyday Cookware Worth the Hype?

TODAY Illustration / Courtesy Christina Montoya Fiedler

Anyday bowls are made of durable frosted borosilicate glass, a thermal-shock-resistant material that can withstand wide temperature fluctuations. In it, you can cook meals in the microwave or bake or roast them in the oven up to 500 degrees F without its lid. The lid can withstand oven heat up to 400 degrees F. Additionally, you can eat your cooked food out of the dish and then store any leftovers in the freezer within the very same dish. In fact, the microwave to table to a freezer in a single dish is its great appeal. Anyday dishes are also dishwasher safe.

A silicone knob on the lid lets a little steam escape during microwaving while a silicone gasket in the lid traps the rest of the steam for even cooking. Another innovative feature is its knob can be pushed down to create a vacuum keeping your meal warm. 

What's more, Anyday cookware is designed to use steam technology to cook meals faster than usual. Proteins, vegetables, and grains -- foods that normally cook unevenly in the microwave instead cook evenly. 

The dishes are airtight and leakproof making them ideal to carry your contribution to cookouts. Plus, nobody will ask if you want it back as they sometimes do with Tupperware. Btw: whichever receptacle you take the food in, the answer is always, "Yes, of course!"😛

Anyday bowls come in different sizes and can be bought individually or in sets. The College Dorm set, priced at $90, is a set of 4 smaller-sized bowls.

So what do I think of buying them? I'm tempted by the from-microwaving-to-eating-to-freezing-to-washing all in a single dish convenience. However, I'd avoid purchasing the sets. We rarely use entire sets of cookware. Frequently one size gets used while the rest stays idle. You are just not going to start cooking all your meals in a microwave and probably already own adequate cookware that chefs recommend for different types of cooking and baking, such as stainless steel or a cast iron skillet, etc.

Enthusiasm over new technology can easily lead to waste and spending more than you should. Start with one bowl, which may be all you'll ever use ... then add another size if needed.

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The Health Benefits Of Mushooms

Photo: Getty

Today I will paraphrase an interesting health article I read in Life Extention - The Science of a Healthier Life - July/August 2024 ...

Mushrooms have an amino acid known as L-ergothioneine. Our bodies can't make it yet the compound is so essential to human health that our cell membranes have special transporters to deliver it into our cells.

In a 2021 population study, scientists noticed some interesting findings in people who ate mushrooms. Consumers who regularly ate one serving of mushrooms (a fungus) had a 16% lower risk of death. People who refrained from red meat and ate a serving of mushrooms daily had an astonishing 35% decrease in all-cause mortality. The scientists attribute the health benefits to one compound, namely this L-ergothioneine amino acid.

What's more, in observational studies, scientists connected L-ergothioneine to specific health benefits: L-ergothioneine may promote healthy aging by fighting oxidative stress and decreasing the rate of telomere shortening that inherently occurs as we age. Our eyes, brain, and red blood cells suffer the most from oxidation stress. These tissues have high concentrations of L-ergothioneine transporters which points to the important role the compound plays in protecting them. Telomeres are the protective caps on the ends of chromosomes, and unfortunately, they naturally shorten as we age.

L-ergothioneine also appears to act as a sunscreen for DNA, protecting against skin cancer and boosting DNA repair.

As it happens, L-ergothioneine and its transporter are present throughout the brain. Several studies have linked L-ergothioneine to preserving brain function in the areas of learning and memory. In a trial of adults, 5 mg of L-ergothioneine daily significantly improved brain function enough to make scientists take notice.

In the observational study, L-ergothioneine levels in the body were associated with better heart health lowering cardiovascular mortality by 21%. 

So in summary: Mushrooms contain a potent amino acid called L-ergothioneine. Scientists think it is responsible for many key health benefits: (1) combating oxidative stress, (2) slowing the rate of telomere shortening, (3) preserving cardiovascular health, as well as, (4) cognitive function, and (5) supporting DNA repair. In a population study, people who ate mushrooms bore these 5 benefits and lived longer than those who didn't eat mushrooms.

Mushrooms are rich in vitamin D and good sources of vitamins A, B6, and C. They also contain iron, phosphorus, copper, potassium, selenium, and fiber.

Finally here's my recipe for Salisbury Steak, a favorite, it has plenty of onions and those mega-healthy mushrooms. After writing today's blog, I'll be shopping for mushrooms. What about you?

🍄🍄🍄🍄🍄🍄🍄🍄🍄

Extra recipe: A simple way to sautè mushrooms as a side dish:

Ingredients: 

8 ounces mushrooms

2 tablespoons extra virgin olive oil

1 tablespoons wine

Photo: foodandwine

1 sprinkle of thyme

Salt and pepper to taste.

Directions:

1) Toss all the ingredients into a skillet and simmer on medium-low heat for about 10 minutes until all the liquid is gone.

I won't waste a bottle of wine just to remove 1 tablespoon. If I have no open wine, I flavor the mushrooms with soy sauce, dried rosemary, Cajun spice (instead of salt and pepper), and organic cider vinegar.  Feel free to spice as you like.

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