Stuffed Peppers Recipe,Fried Chicken Recipe, Potato Salad Recipe

Stuffed Peppers Recipe,Fried Chicken Recipe, Potato Salad Recipe

Because of the Memorial day holiday I didn’t post a meatless Monday recipe yesterday. So today I will call it “3-fer Tuesday”, giggle. Fried Chicken, Potato Salad and also Stuffed Peppers all are favorites at my house . One Meatless and two with meat.  I’ll be back to the regular meatless Monday next week. I hope you enjoy them all.

fried chicken katherines corner

Picnic  Chicken

What You’ll Need

2 1/2- 3 lbs Fryer chicken pieces

1 Cup flour

1 Tbsp salt

2 Tbsp pepper

1 Tbsp garlic powder

1 tsp Paprika

1/4 Cup vegetable oil ( approximately)

2 Eggs

1 Cup milk

Large skillet with lid

2 Large mixing bowls

Meat thermometer


Paper towels


Before You Start – Prepare a clean work area. Make sure you have soap handy for extra hand washing ( whenever working with poultry wash your hands and anything that comes into contact with the poultry often) Rinse chicken under cold running water and pat dry with paper towel.

Let’s Make It! – In the first bowl mix flour, salt, garlic, paprika and pepper. In the second large bowl whisk together eggs  and milk.  Line your chicken and bowls up like a little assembly line, chicken- milk bowl,-flour bowl.  Close to the stove. Pour oil into a large skillet (about 1/4 inch deep)  over medium heat . One piece at a time dunk chicken into the flour mixture, then dunk into the milk mixture, let drip for a moment, and  then dunk back into flour mixture. Place chicken carefully one at a time into the frying pan and cook for about 15 to 20 minutes. Using the tongs tun the chicken throughout the cooking process to assure all sides are golden. Reduce heat to low and cover for 30 -40 or until thickest pieces are cooked all the way through, test the thickest piece with your meat thermometer( should be no less than 160 °) . Remove the lid for the last 5 minutes of cooking for crispy chicken. Drain on a plate lined with a paper towel.

Serves 4-6

stuffed peppers katherines corner

Stuffed Bell Peppers

What You’ll Need:

4 Green bell peppers


5 Tbsp Extra virgin Olive oil

1 Medium white onion (finely chopped)

1 Clove garlic (finely chopped)

1 Lb lean ground beef

1/ ½ Cups white rice (cooked)

1 Cup tomatoes (finely chopped)

1 Tbsp oregano (finely chopped) you can substitute dry only use 1 tsp

1 Tbsp black pepper (fresh ground)

½ Cup tomato paste

½ tsp Worcestershire sauce

1 Cup water

Large Pot

Large slotted spoon

Paper towel or clean tea towel

Large skillet

Baking dish (size should accommodate the peppers well) 9×9 works well

Medium bowl


Meat thermometer

Before You Start: Line a plate with paper towel or clean tea towel. Preheat oven to 350°. Precook white rice according to package directions (do not use instant or minute rice). Prepare green peppers by cutting the tops off just below the stem and scooping out the seeds. Rinse under cold running water. Cut the bumps off of the bottoms of the peppers carefully (this will help them to sit straight and not tip over).

Let’s Make It! Fill a large pot about ¾ of the way full with water and a pinch of salt, bring to a boil over high heat. Carefully place peppers ( and tops) into the boiling water and keep them submerged  until they become soft (about 3-5 minutes). Use your spoon to push down on the peppers and to keep them in the water.

Remove the peppers from the water and drain on your cloth lined plate until they are cool enough to handle. Heat 3 Tbsp of olive oil in the skillet over medium heat add garlic and onions and sauté well (onions should be translucent). Remove the skillet from the heat and add the hamburger meat, rice, tomatoes and oregano, season with salt and ground pepper. Stir together well.

Place peppers into baking dish open end up and drizzle remaining olive oil into the peppers. With a spoon fill each pepper with the meat mixture carefully.

In a medium bowl whisk together the tomato paste, Worcestershire sauce and ¼ cup of water. Pour over the tops of the stuffed peppers. Pour the remaining ¼ cup of water around the peppers to just fill the bottom of the baking dish a bit.

Cook uncovered for about 45 minutes or until the meat thermometer reads the internal meat temperature is 160 °

Serves 4

*Katie’s Tid Bits* Top your peppers with grated ,cheddar, mozzarella or parmesan cheese for a little something extra.My husband likes it this way :-)


Red Potato Salad

What You Need:

4  Lbs  small red potatoes ( washed with skin on)

5  green onions ( finely chopped)

2  celery stalks (chopped)

1/3  cup  Dijon style mustard

2  Tbsp  red wine vinegar

1 1/4  Cups  mayonnaise ( I use the olive oil mayo)

2  Tbsp  sweet pickle relish

Salt and pepper

Large saucepan or soup pot

Large Bowl

Small bowl

Before You Start: Cut potatoes  large chunks and place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 20-30 minutes. Drain and let slightly cool.

Let’s Make It! In a large bowl. Add onion, celery and potatoes. In small bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.

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  1. Hi Katherine,

    this meal looks great and thanks for sharing the recipe.
    Hope that you have a wonderful week.


  2. Chicken!!!!!!!!! LOL

  3. Mitzi says:

    Wow! What an awesome spread! I totally agree about the poultry, washing hands and everything else it comes in contact with is a good idea! The peppers and potato salad look amazing! Thanks for sharing your recipes!

  4. Looks like an excellent potato salad recipe!!! Yummy!

  5. Dangerous post for me…I love fried chicken and potatoe salad! Maybe I need a treat every now and then…both recipes look scrumptious!

  6. They all sound so yummy. Thank you for the recipes. Have a great week.

  7. I dont like frying coz it makes my kitchen oily. But lucky for me a friend loves to fry. So whenever she fried chicken she pass some to me.


  8. I HAVE to try that chicken, Katherine! I need to make sure I have some gluten free flour at home that I can use in place of regular flour. I love fried chicken!

    • I absolutely think you can make this just as delish with the gluten free flour. I’ll try and post more gluten and sugar free recipes. Did you make the gluten free pizza recipe?

  9. I’m envious of people that take the time to cook. If someone waited for me to do it, they’d starve.

  10. Good grief! I wasn’t hungry until I stopped by and saw all of my favorites! Yummy!

    Thank you for posting the Get Wired Button to your Blog Hop Page! Have a great evening………..(stomach growling)

  11. Tami @ says:

    Discovered you via the Wednesday Social Bzzz! You’ve been followed!

  12. Oh yeah.. fried chicken is a staple at our holiday barbeques! YUM!! I won’t be able to eat it after my surgery in July.. GRRR! lol I didn’t realize you had a food hop too… I will do my best to remember on Mondays! I have “old lady brain.” :)

    • Giggle, you make me smile. I have menopause brain! Hugs
      P.S. I better re-read your blog I didn’t realize you wee having surgery.

  13. PriscilaPetersDecor says:

    This looks amazing!! I love potato in general. I have to try this one.

    ps: thanks for posting my giveaway.

  14. Sarah says:

    Oh my goodness everything looks so good!

    I am stopping by from the I ♥ Blogging hop, thank you for joining our hop!

  15. You are such a wealth of information Katherine. All of your recipes look luscious, tried and true. It amazes me how you continue to come up with such interesting posts. Thanks so much!

  16. Eileen Mae says:

    it’s a flavorful one and a refreshing to eat, tasting this awesome recipe. I love potato since then that is why, i got an interest to cook this too.

  17. Thank you for sharing your wonderful recipes! I love to cook, seems I spend most of my time in the kitchen making good things to eat. Look forward to trying your kitchen delights. Be well. Hugs, Gayle.


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