Mac and Cheese Stuffed Roasted Pumpkin

Mac and Cheese Stuffed Roasted Pumpkin
A meal all in one
This is undoubtedly an all-time comfort dish.  It is beautifully presented in its own bowl.  The combination of the sweet caramelized roasted pumpkin with the creaminess of the smooth mac and cheese makes this a memorable and satisfying meal.  I like using an excellent melting American cheese from the deli, but you can use any good melting cheese you like.  You can also use a nice smoked cheese if you prefer.  Top it with store-bought pepitas for an additional crunch.  If you cannot find pepitas, you can use sunflower seeds.  

Ingredients for Mac and Cheese:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese ( I use a good melting brand)
4 TBS butter
1/2 cup half and half
1/2 cup grated cheese ( I use Pecorino Romano)
1/4 cup fresh parsley, chopped
2 TBS roasted Pepitas 
See roasted pumpkin recipe below:

Stuffed Pumpkin Directions:
1.  Cook pasta according to the package.
2.  In a medium saucepan add the cheeses, butter, half and half, and parsley.  Stir and simmer on low until cheeses are melted.  Make sure to stir the bottom of the pan to prevent cheese from sticking.  

 How to roast a pumpkin.

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).

The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or 

stringy than a large pumpkin.  I kick start the cooking process, by microwaving the pumpkins.  

This method will allow slicing the pumpkins, more easily. 

Simply place in microwave whole, lining with parchment paper or microwavable

safe dish.  Cook on high heat for approx. 10 mins.  

Slice pumpkins in half and place on a lined baking sheet inside facing up.  Scrap out the insides.

Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves

upside down, allowing oil to coat the bottom of the baking sheet.

 Note:  If using pumpkin for sweet dishes such as pie, omit the pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown

and ready to eat.  Peel skin off, cube, and store in a well-sealed container.

Pumpkin can also be frozen, until ready to use. 

Pumpkin Cannoli

Pumpkin Cannoli

I had this idea to make easy pumpkin cannoli.  I purchased these cannoli molds awhile back but really haven't used them yet.  I made these pizzelle's (thin waffle) to shape on the cannoli molds.  Needless to say, I was not happy with them.  I saw a post where someone made a thin crust and shaped the dough around the mold, squeeze the ends to create a seal.  I like this idea, but if you are like me I, can't see making another recipe when I have an ingredient sitting around that could get used up first.  

One day I had a taste for a toasted wrap sandwich.  I tend to buy a package of wraps, use a couple, and the remaining ones sit for days until I throw them away because I can't figure out how to use them up.  Of course, as I sit here, I can think of a nice cheesy egg wrap, Italian pressed wrap, or even some fried cut triangles, as chips to serve with a hearty bowl of chili.  But sometimes you just are not in the mood.  

I was in the mood for these little pumpkin desserts.  I grabbed the mold and wraps, and as I stood there trying to figure out, "how in the world am I going to hold this wrap around this mold and make it stay"?  Well, it's not going to happen.  I needed to pin it somehow, and it just will not work.  It is cooked already, not in a dough form, which would efficiently work.  This is when it hit me.  I decided to cut the perfect size round shapes and see if it would fit inside the mold.  This will hold the body while they bake in the oven.  

There was no need to spray the molds because after they baked, they slid right out of the mold.

Aren't these beautiful?  How did I ever think of this?

Next, I decided to add a bit of melted chocolate to the ends of the shells.  Not only did the chocolate pair well with the pumpkin, but it also helped the colors stand out.  

Next was the time to fill these little babies.  I had already chilled the pumpkin mixture in the refrigerator.  This was a straightforward recipe to make, using some of my pumpkin butter I had made and had on hand. Of course, you can use any store-bought, as well.       (See post for Pumpkin Butter)

Add your mixture to a piping bag, snip the end, and fill away.

                                                     I used a quinoa and chia seed tortilla

Ingredients:

1 cup ricotta cheese (whole milk)

1/4 cup pumpkin butter

1/2 cup powdered sugar

1/2 tsp vanilla extract

1/2 cup melting chocolate

powdered sugar for garnish

To make shells:

3 large tortilla shells (makes 21 small shells) 

11 cannoli molds

1 large cookie-biscuit cutter

Directions:

1.  In a medium-size bowl, add ricotta cheese, pumpkin butter, sugar, and vanilla.  Mix well by hand or with an electric beater.  Scrape down the sides with a rubber spatula and mix again.  Add to a piping bag and chill.  If you do not have piping bags, you can use a heavy plastic zip bag.

2.  Cut circles with the cutter out of the tortilla shells.  Cut as close to each circle, not leaving significant gaps between them to get as many rings as you can out of each tortilla. Place a circle inside the end of each cannoli shell by gently squeezing and placing inside.  Arrange them to form the proper shape.  Place the molds on a baking sheet—Bake in a preheated 350-degree oven for 10 mins, or until the ends start to toast.  Remove from the molds and let cool.

3.  Melt chocolate according to directions on the package.  Dip each end of the cannoli into the chocolate. Set on wax paper to set.  

4.  Snip the end of your piping bag and fill your cannoli shell by squeezing the mixture into the shell, starting from the center towards the end.  Turn the shell around and fill it using the same method.  Chill the cannoli until ready to serve.  They are best to serve almost immediately, within the same day.  

Note:  You may also use pumpkin pie mixture already seasoned

 

Pumpkin Danish Cheese Waffle

 

Pumpkin Danish Cheese Waffles

Yes, these are store-bought frozen gluten-free waffles.  I had created these danish cheese waffles a few years ago when I first noticed my local store offering them.  I am always super excited to see new products on the market and hardly wait to figure out what I can create using them.  This is an effortless cream cheese mixture using ingredients you most likely have on hand.  When you spread the cream cheese mixture over top of the waffle, it gets down into the deep crevices.  Unlike some danish you buy from the store, you get cheese in every bite.  I added a layer of pumpkin butter, which I swirled into the cheese.  You can certainly use any jelly or preserves, such as strawberry, blueberry, or even apple.  

Ingredients:
10 frozen waffles, I used gluten free
8 ozs cream cheese, room temperature
1/3 cup sugar
1 egg, large
1 tsp vanilla
1/8 tsp salt
10 TBS pumpkin butter, or other fruit
1/2 cup powdered sugar
1-2 tsp milk

Directions:
1.  preheat oven to 350 degrees.  Place waffles on a baking sheet.  Bake for 5 mins to get them slightly toasted.  
2.  While the waffles are toasting add cream cheese, sugar, egg, vanilla, and salt to a mixing bowl.  Mix with an electric beater until smooth, scraping the sides with a spatula halfway.
3.  Spread 1 TBS of pumpkin butter on top of each waffle.  Spread approx 1 TBS of cream cheese mixture on top of each waffle.  With a butter knife make swirls by dragging the knife across one end of the waffle to the other.  This step is optional.  Bake the waffles for 8 - 10 mins.  Remove and cool. 
4.  Make a glaze by mixing together the powdered sugar and 1 tsp milk.  The glaze should be thick enough to pour off the spoon, but not too runny.  Add extra milk or sugar to the desired consistency.  

Paccheri Pumpkin Alfredo

 

I couldn't resist making this delicious pumpkin alfredo.  I found this gluten-free Paccheri pasta at my local specialty market.  Paccheri (pakkeri) pasta are large tubular-shaped originating from Campania, Italy.  The word paccheri literally means "to slap." as in slapping you in the face as you eat.  These were so much fun to serve with my homemade pumpkin alfredo.  Typically, you would use large tube shape pasta to stuff with your favorite cheese, such as ricotta or burrata.  I thought it would be fun to use this pasta for a more saucy type dish.  The sauce completely covered both the outside and inside of the pasta.  

This pumpkin alfredo recipe is very mild with just a small hint of pumpkin flavor.  It is still cheesy like alfredo but with an extra layer of flavor.  I included toasted pine nuts and mushrooms to this dish, which I thought was an excellent addition.  Make sure to put this dish on your weekly menu.  You will certainly be happy you did.  If you can not find Paccheri pasta, you can certainly substitute with Rigatoni, a smaller tube shape pasta found at your local grocery store.

Ingredients:
1 lb favorite pasta, cooked (al dente)
2 sticks butter
1 1/2 cups heavy cream
1/3 cup pumpkin butter (see recipe on my blog)
1 cup grated cheese, plus extra for topping
8 ozs mushrooms, sauteed
2 cloves garlic, minced
1/4 cup toasted pine nuts
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped

Directions:
1.  Cook pasta al dente (still firm)
2.  While water is boiling for the pasta, heat a saucepan at medium temperature.  Add butter, cream, pumpkin butter, and bring to a small boil, stir.  Reduce temperature and simmer.  Stir in the grated cheese, and season with salt and pepper.  
3.  While sauce is simmering, saute the mushroom with the garlic and a touch of oil.  Cook until mushrooms are browned, and water evaporated from the mushrooms.  (Note: If you add uncooked mushrooms to your sauce, it will become more watery)
4.  Drain pasta and add to a large serving bowl.  Add the mushrooms on top.  Pour sauce over top of pasta and mushrooms and toss.  Garnish with extra cheese, scallions, and fresh parsley.  

Pumpkin Pie Spice

 

Pumpkin Pie Spice:

• 6 TBS ground cinnamon
• 4 tsp ground ginger
• 4 tsp ground nutmeg
• 3 tsp allspice
• 3 tsp ground cloves

Spiced Pumpkin Butter

 Spiced Pumpkin Butter

When I think about butter I think about that creamy spreadable stuff you slather of toast.  Well, you can smear this delectable pumpkin butter on just about anything you want.  It is sweetened with maple syrup and brown sugar and spiced with my homemade pumpkin pie spice.  It is then reduced with apple cider, simmering over low heat until a thick creamy consistency.  This recipe has multiple uses.  Eat alone, as a spread, whisk into a cheese sauce for pasta, add to your favorite quick bread or even stir some into your risotto for unbelievable results.  

Ingredients:

2 cans pumpkin (pure)

1/2 cup apple cider

1/4 cup pure maple syrup 

6 TBS brown sugar

2 tsp pumpkin pie spice

2 tsp lemon juice

1/8 tsp salt

Directions:

1.  Add all ingredients to a medium-size saucepan.  Heat the pan on med/high temperature, stir.  When pumpkin starts to boil reduce temperature to low.  Stir and simmer until thickens, approx. 30 mins.

Note:  I use a nonstick pan.  

Broccoli Rabe Bean Pasta

 Broccoli Rabe and Bean Pasta

Broccoli Rabe or Rapini is known to be a bitter green, from the cabbage family.  Leaves, stems, and buds are all edible parts that can be eaten.  The Buds somewhat resemble broccoli but do not form a large head.  

There are many types of bitter greens, such as collard greens, turnips, and mustard greens.  They are all fiber boosting worth trying.  Salt is a good friend to bitter greens.  In my recipe, I used anchovy for saltiness but you can also use bacon or pancetta.  Other ingredients I used to balance the flavors were sundried tomatoes for added sweetness and toasted pine nuts for that nutty taste.  With a little touch of fresh herbs and grated cheese, you will have a wonderful meal to toss with your choice of pasta, rice, or even by itself as a side dish vegetable.  If you like heat, go ahead and add that in as well, I did.  

Ingredients:

2 heads broccoli rabe, washed

2 TBS olive oil

1 can anchovies, drained

3 cloves garlic, minced

3 TBS butter

1/4 tsp red pepper flakes

1 can cannellini beans

1/3 cup sun-dried tomatoes

1/3 cup fresh herbs (basil/parsley)

1/4 cup grated cheese

1/4 cup pine nuts, toasted

12 ozs pasta, cooked (spaghetti or other)

Directions:

1.  Rinse broccoli rabe in a strainer in the sink.  Drain.  Place on a cutting board and cut into desired size pieces.  Pat dry with dry paper towels before adding to the skillet.

2.  Heat oil in a large skillet over med/high heat.  Add broccoli rabe and saute until soft, approx. 10 mins.  Open up the center of the skillet by pushing the rabe to the sides.  Add the anchovy to the center of the skillet and cook until the anchovy starts to break down and melt.  Add the garlic, butter, and red pepper flakes and cook for another 3 mins.  Stir

3.  Stir in the beans and sun-dried tomatoes.  Cook for 5 mins.  Toss in the fresh herbs, and cheese.

Pour the broccoli rabe over top of your favorite cooked pasta.  Sprinkle with toasted pine nuts, fresh herbs, and extra grated cheese. 

Tater Tots

 Homemade Tater Tots

I have been wanting to make these for some time now.  When I first looked up some recipes I found all kinds of delicious recipes.  Some were plain, some spicy, some made with leftover mash, and some with shredded potatoes.  I wanted my texture to resemble a tater tot what we are all familiar with. You know the ones,....the ones sold in a bag found, in the frozen food section of the grocery store.  

Where did the tater tot come from?  Tater tots were invented in 1953 when an American frozen food company experimented with leftover slivers of cut-up potatoes.  

When my children were little, they loved tater tots.  They were the perfect size that fit into their tiny hands.  I would put an array of different sauces on the table, which allowed them to dip into and experiments with all the separate flavors.  Of course, their favorite dipping sauce was ketchup.  

Next, I wasn't sure if I wanted to stay with the original plain shredded potato tot.  I am an adventurous person and figured, hey if they don't come out right I can redo them.  So, I decided to make an adult tater tot, since I have no kids in the house to consider.  My choice was bacon, onion, garlic, and cheddar cheese.  I would use the cheddar cheese to help with the binding.  

Now, will I bake them or fry them?  I love fried foods.  This day I made the tots I happen to make other fried food the same day.  So, I decided to bake them.  How well will my tots stay together?  Should I use egg as another binder?  These were all questions that I had for myself to answer.  I knew I had to do a little experiment.  I made my mixture and then molded a couple tots together.  I placed them in my little toaster oven for 15 mins.  After letting them cool a bit I realized the bottom of the tot was crispy but the top was a lot softer.  I knew this would work in my convection oven at a higher temperature.  

And this is how my amazing tater tot recipe was born.

Ingredients:
2 large russet potatoes, peeled
2 TBS grated cheese
4 bacon strips, cooked and chopped fine
1 TBS chives
1 cup cheddar cheese
1 tsp garlic powder
1 tsp onion powder

Directions:
1.  Peel potatoes and place them in a pot.  Cover potatoes with water.  Parboil the potatoes until they become almost soft in the center.  Note:  You do not want them all the way cooked.  Remove potatoes from the pot and let them cool.  With a box grater, shred them on the large shredder.  Add the potatoes to a mixing bowl. 
2.  Season the potatoes with salt and pepper.  Add grated cheese, bacon, chives, cheddar, garlic, and onion powders.  Fold to incorporate into the shredded potatoes.
3.  Preheat oven to 400 degrees. (I used my convection oven).  Fill a small cookie scoop with the filling.  Place in the center of your palm, gently squeeze the tot, and then mold into a tater tot shape.  Place the tot on a large baking sheet lined with parchment paper.  If you do not have parchment paper just spray your baking sheet with cooking spray really well.  Repeat the molding process for the remaining tots.
Bake for approx. 25 mins or till desired crispiness.  

Fried Ravioli with Toasted Pignoli Nuts

 You can find Fried Ravioli on the menu, at just about any Italian Restaurant.  It can be served as an entree with marinara sauce or as an appetizer.  I usually cannot order this dish because it is not made gluten-free. Well today, I had the opportunity to make this delicious dish using Celentano Gluten Free Cheese Ravioli. I thawed the ravioli, tossed in gluten-free flour, then into the beaten egg.  I then coated the ravioli with seasoned gluten-free finely ground, bread crumb.  A little sprinkle of parmesan cheese, toasted pignoli nuts, and a side of marinara sauce and basil pesto was certainly a huge hit. 

Ingredients:
2 bags Celentano Ravioli, thawed 
1 cup flour
2 eggs, beaten
1 cup seasoned bread crumbs
cooking oil
2 TBS grated cheese
2 TBS Pignoli or pine nuts, toasted
1 jar marinara sauce
1 jar basil pesto

Directions:
1.  Place frozen ravioli on a baking sheet lined with paper towels until completely thawed.  
2.  In a small bowl add the flour, in a separate bowl add beaten egg, then add the bread crumbs in a third bowl.  (If crumbs are thick you can pulse them to make them finer).
3.  Heat oil in a medium-size skillet on med/high temperature.  
4.  Add ravioli to the flour bowl.  Cover completely.  Next, take the floured ravioli and place it into the egg.  Cover completely.  Let as much egg drip off the ravioli as you can.  Then coat the ravioli with the bread crumbs.  Add the ravioli to the hot oil and fry on both sides until light/medium golden color.  I work with a few portions of ravioli at a time.  Note:  They brown quickly.  Drain fried ravioli on clean paper towels until ready to serve.  Sprinkle with grated cheese.  
5.  Toast pinenuts in a preheated oven at 350 degrees for 2-3 mins or until lightly golden.  You might not want to walk away from the oven with this step since pinenuts burn really quickly.

Serve with warm marinara sauce and warm basil pesto sauce.  

Pane Cotto "Cooked Bread"

 Pane Cotto is translated as "cooked bread".  It is considered Italian Peasant food.  (Do not mistake this for Panna Cotta, which is a "cooked cream" dessert). What is Peasant Food?  Peasant food dishes are specific to a particular culture, made from accessible and inexpensive ingredients. There are so many wonderful Italian dishes I grew up eating.  Pane Cotto was one of them.  It is a good way for Italians to use up stale Italian bread.  This dish is prepared with sauteed escarole, onions, garlic, and white beans flavored with broth and cheese.  It is all tossed and then baked for a delicious side dish or appetizer, served with crackers.  This is dish is so easy to make and a good way to use up extra ingredients.

Ingredients:
2 heads escarole, cut and washed
2 TBS olive oil
1 medium onion, diced
3 cloves, garlic, minced
6 TBS butter (reserve 2 TBS)
1/4 tsp red pepper flakes
1/4 cup grated cheese (plus 2 TBS)
1/3 cup salami, chopped
2 cups chicken broth
2 cans cannellini beans, drained
1 lb bread, cubed (reserve 2 cups). 
2 cups mozzarella cheese, shredded

Directions:
1.  Cut the stem off escarole.  Cut into bite-size pieces.  Wash well.  Add to a large pot filled with water.  Boil until escarole becomes soft, approx. 20 mins.  Drain
2.  In a large skillet heat oil on med/high temperature.  Stir in onion and cook for 5 mins.  Stir in garlic, season with salt and pepper,  and cook for another 3 mins.  Add 4 TBS of the butter and red pepper flakes.  Stir until butter is melted.  Add in the escarole, 1/4 cup of grated cheese, salami, broth, and beans.  Stir to combine well.  
3.  Add contents in the skillet to a large mixing bowl and fold in the cubed bread.  (Reserve 2 cups of bread for the topping).  Pour into a large, grease baking dish.  Sprinkle mozzarella cheese over top, pressing the cheese down into the casserole.
4.  To Make Bread Topping:  Add 2 cups bread, 2 TBS melted butter, 2 TBS grated cheese, salt, and pepper.  Toss to coat the bread.  Add the bread over the top of the casserole.  Press the bread gently into the casserole but not all the way down.  You want to allow the top pieces to toast while it bakes.  
5.  Bake in a preheated 350-degree oven for approx. 30 mins., or until the desired brownness.  

Note:   I used gluten-free bread, which tends to be drier.  If you do not use Italian bread and choose to use a softer type of bread, the bread can be slightly toasted.  This will allow the liquids to absorb into the bread.

Thai Summer Shrimp Rolls with Plum Peanut Sauce

                             

Thai Summer Rolls with Plum Peanut Sauce:

3 TBS peanut butter, creamy
2 tsp ginger, minced
1 tsp rice vinegar
2 TBS plum sauce
3 TBS honey
2 TBS sweet chili sauce
2 TBS tamari (soy sauce)
1/4 cup crushed peanuts, for garnish

Directions:
1.  Whisk all ingredients (except peanuts) together in a bowl.  Add peanuts to top, as a garnish
Note:  I like making a double batch for extra if needed.

Thai Summer Roll Ingredients:
10 Rice paper wraps, large

1- jumbo shrimp, cooked (tails off)

1/4 cup Thai basil leaves

8 ozs rice noodles, thin and cooked
20 cucumbers, thinly sliced

1 cup lettuce, chopped fine

Directions for Rolls:

1.  Add hot water to a heat-safe bowl.  (water temperature should be as hot as your hands can handle).

Have a cutting board or large dinner plate handy.  Place one rice wrap into hot water.  Make sure to emerge completely into the water.  Swish around for approx. 30 seconds to 1 min until rice paper becomes soft.  Remove from water and place on cutting board or plate.  Gently pat dry the top of rice paper with a dry paper towel.  (This step helps prevent ingredients from sliding around).

2.  Build the layers of your rolls by placing approx.  one shrimp on softened rice paper 3 inches from the edge closest to you.  Then add basil.  Add approx. 1/2 cup of noodles on top of the shrimp, then add cucumber slices and then lettuce.

3.  From the edge closest to you fold over rice paper over ingredients, tucking underneath to hold.  Fold in edges and secure.  Tightly roll up to the end of rice paper.  

Notes:  It will take a few times until you get the hang of it.  I find if I keep a small bowl of water handy it helps to wet my hands while rolling.  Also, a bit of water helps to separate noodles while dividing.

Bacon Jalapeño Country Style Ribs

 

Get your bbq guests excited when they see you grill up these bad boy ribs.  They have everything going for them from the sweet, the heat, to the saltiness.  Just marinate the ribs overnight and assemble minutes before grilling.  The sauce can be made several days in advance.  

Rib Ingredients:
8 country-style ribs, 
1 cup La Lechonera Natural Mojo
4 jalapeno peppers
8 cheddar cheese pieces
1 lb bacon
1 cup peach bbq sauce

Directions:
1.  Season ribs with salt and pepper.  Place in a zip bag with one cup of marinade.  Refrigerate  4 hrs or overnight.  
2.  Preheat oven to 350 degrees.  Add the ribs and marinade to a baking dish.  Bake for 1 hour.
3.  Heat grill on high heat.  Slice jalapeno peppers in half, lengthwise.  Remove seeds.  ( I like to wear gloves while removing the seeds).  Place on the grill and char on both sides, approx. 10 mins.  Remove from the heat.  
4.  To assemble ribs:  Place a piece of cheese (2x1 inch) inside a half slice of jalapeno.  Place cheese side down on top of the rib.  Wrap a slice of bacon around the rib, securing the jalapeno pepper.  (Note:  You might need two slices of bacon depending on the thickness of the rib).  Add a piece of foil to the grill.  Place the ribs on the grill and char on all sides until the bacon is crispy.  Brush with bbq sauce, to your liking.  

Summer Peach BBQ Sauce Recipe:

Ingredients:
3 peach, ripe (peeled and sliced)
1 cup La Lechonera Natural Mojo
8 ozs tomato sauce
6-8 TBS brown sugar
2 TBS Worcestershire sauce
1 TBS ginger, minced
1/4 cup molasses
1/8 tsp cayenne pepper, optional

Directions:
1.  Add all ingredients to a medium-size saucepan.  Cook on med/high temperature for approx. 30 mins., or until liquid is reduced by half and starts to thicken.  Season with salt and pepper.  
2.  Puree the sauce with an immersion hand blender, or food processor.  Return back to the burner and cook a few minutes longer if you want the sauce to be thicker.  The sauce will thicken as it cools.

Note:  I like to start with less sugar and add later to sweeten more.  Also, I like to do this with the hot pepper, as well.  

Sour Orange Buttermilk Chicken

 

SUPER MOIST

Sour Orange Buttermilk Chicken

Ingredients:
1 cup Sour Orange Marinade
8 chicken thighs, boneless and skinless
1 egg, beaten
1 cup buttermilk
1 cup flour, (I used gluten-free)
1 tsp adobo seasoning 
1/2 tsp paprika 
oil for frying

Directions:
1.  Season the chicken with salt and pepper.  Add the marinade and chicken to a plastic zip bag.  Lay it flat on a plate, sealed.  Place in the refrigerator for at least 4 hrs or overnight.  (Rotate the chicken occasionally by flipping bag over to the opposite side)
2.  Beat the egg in a medium-size bowl.  Whisk the buttermilk into the egg.  Season with salt.  Add the chicken to the buttermilk/egg mixture and make sure it completely emerges in the liquid.  Let sit for 15 mins
3.  In a separate medium-size bowl stir together the flour, adobo, and paprika.  
4.  Heat oil in a large cast-iron skillet on med/high temperature.  Preheat oven to 350 degrees.
5.  Coating the chicken:  Remove a piece of chicken from the buttermilk with kitchen tongs.  Let it drip dry.  Add the chicken to the flour mixture and coat well on both sides.  Add the chicken to the hot oil.  Cook on both sides until browned.  Fry the chicken in two separate batches to not overcrowd the pan, leaving space between each piece.  Add fried chicken to a baking sheet lined with paper towels to absorb excess oil.  When all the chicken is fried remove the paper towel from the baking sheet and discard.  Place the chicken in the preheated oven and bake for 15 mins.

Suggestions:  
1.  Add slices of oranges (skin on) to the baking sheet and bake with the chicken). Squeeze the warm orange juice over the chicken before serving.
2.  Season the chicken with sea salt immediately after it comes out of the oven.