Betty's Trip to Lynn's Paradise Cafe in Louisville, Kentucky with Husband, Rick

Betty's Trip to Lynn's Paradise Cafe in Louisville, Kentucky with Husband, Rick
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Views:16940|Rating:4.87|View Time:11:30Minutes|Likes:222|Dislikes:6
Betty and her husband, Rick, have breakfast at Lynn’s Paradise Café in Louisville, Kentucky. Lynn Winter opened Lynn’s Paradise Café in 1991, creating a unique setting that attracts a diverse group of people from around the world. She made them feel welcome, introduced new twists on food and drink, and brought new life to the dining experience in areas that had not been fully explored. Now, the restaurant remains a tribute to her originality, providing food, fun, and community in a visually-stimulating, ever changing environment.

Lynn’s Paradise Café has garnered its share of national and regional press in newspapers, magazines, and television. Features include being named “One of the Four Most Fun Restaurants in America” by Esquire Magazine, notable articles in Southern Living, USA Today, The New York Times, and was included in Bon Appetit’s list of “The 100 Best Neighborhood Restaurants.” Lynn’s Paradise Café has also appeared on the “Best of” and “Throwdown with Bobby Flay” on the Food Network, CBS’s “Travels with Harry,” and “The Oprah Show.” Lynn has been a guest on the Today Show with Kathy Lee and Hoda, celebrating the Derby week. Lynn has also had the honor of cooking for two inaugural balls.

Rick and I enjoyed our breakfast at Lynn’s Paradise Café immensely! I will be making at least one of the items we were served at our breakfast. I hope you enjoy this little field trip to Lynn’s Paradise Café in Louisville, Kentucky! –Betty 🙂

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Betty's Kentucky Fried Catfish

Betty's Kentucky Fried Catfish
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Views:52744|Rating:4.71|View Time:9:47Minutes|Likes:340|Dislikes:21
Betty demonstrates how to make Kentucky Fried Catfish. A popular entrée in Kentucky (as well as the entire South), this version has a seasoned cornmeal coating and is fried in peanut oil on top of the stove. It is the best!!!

Kentucky Fried Catfish

6 (4 to 6 oz.) catfish fillets
1 cup milk
1 cup plain yellow cornmeal
½ tablespoon seasoned salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon salt
vegetable oil for frying (I used peanut oil.)

Place catfish fillets in a shallow dish. Pour 1 cup milk over fish. Cover and chill 1 hour. Combine 1 cup cornmeal, ½ tablespoon seasoned salt, 1 teaspoon black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in another shallow dish. Let fish fillets stand at room temperature 10 minutes. Drain the milk from the fish fillets using a colander, discarding the milk. Sprinkle fish with 1 teaspoon salt. Dredge fish in cornmeal mixture, shaking off excess. Pour oil to depth of 1 to 1 ½ inches into a large skillet. Heat to 350 degrees. Fry fish, in batches, 3 to 4 minutes on each side, or until golden brown. Drain on wire racks over paper towels. I served my catfish fillets with French fries, Company Coleslaw, and iced tea. Other sides that you may like with catfish are Onion and Cheddar Cheese Cornbread Sticks or Doggone Good Hush Puppies and Tart and Tangy Tartar Sauce or Surfin’ Seafood Cocktail Sauce, all of which you can find in Betty’s Kitchen. I hope you try this great Kentucky Fried Catfish; you wont regret it! –Betty

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NEW Cookbook:  “Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

Also available:  “The Betty’s Kitchen Collection:  Second Edition” (c) 2013

*Both can be ordered from or

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MISSISSIPPI CHICKEN in the Slow Cooker || What's For Dinner Wednesday? || Gluten Free

MISSISSIPPI CHICKEN in the Slow Cooker || What's For Dinner Wednesday? || Gluten Free
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hi guys welcome back to another what's for dinner Wednesday now tonight is the first Wednesday after Christmas and I don't know about your house but at my house we are all out of leftovers so I wanted tonight's dinner to be quick easy and economical tonight I'm going to be making Mississippi chicken in the slow cooker so stay tuned and I'll show you how to make it the family family they are mostly sweet but full of nuts so Mississippi chicken this recipe got its name because the lady that made it was from Mississippi but I have to tell you a secret I've never actually made this recipe before but I've seen it a lot on Pinterest and I can't wait to give it a try so it will be my first time and I will give you my honest opinion when it's done if I think it's good or not usually this recipe is made with beef but I'm going to be making it with chicken so feel free to use beef or chicken if you make this yourself one of the things I liked about this recipe is that there's not very many ingredients you literally just put it in the crock-pot and six to eight hours later it's done so let me show you what we need okay guys so here's what you're going to need to make this dish now these might be a little bit different than your traditional Mississippi chicken recipe and that is because in my family we have a gluten free person and I'm going to make that make this version gluten free so the first thing I have is three pounds of boneless skinless chicken breasts now these were on sale today for only $1.99 a pound so that is pretty economical then you're supposed to use a whole stick of butter and I think I'm going to use just a portion of that so make it a little bit lighter traditionally it calls for a package of awes you gravy mix but as far as I know the McCormick brand is not gluten free so I'm going to be using this turkey gravy instead and then you're supposed to use about five or six whole pepper teenies and I'm actually just going to be using sliced ones because that's what I have on hand and there is some juice in there as well so like I said I've never made this before but from the recipes I've read these peppers do not actually make the dish spicy it just adds a little bit of a tang unis to it so and then you're supposed to use a package of Hidden Valley Ranch the normal packages are one ounce so I'm just going to measure out one ounce from this container that I have and that's what I have in here just one ounce already measured out basically I'm just going to put all of these ingredients in the slow cooker turn it on to low and let it cook from 6 to 8 hours or until the chicken shreds apart easily and go clean off my chicken and then stick it in okay time for the butter so when you get a Kerrygold butter it's actually the equivalent of 2 sticks of butter but I'm going to reduce this by a little bit okay.come butter okay so that would be one stick I'm just going to go ahead and use maybe 3/4 that in there alright I'm going to open up my seasoning packet all right now here goes my peppers and my 1 package or 1 ounce of Hidden Valley Ranch seasoning I hope this doesn't turn out too salty we shall see I will let you know my honest opinion when this is all done whether I think it's too salty or not alright so there we have it I threw all those ingredients in it doesn't call for any liquid of any kind so cross your fingers that this turns out so I'm going to turn this on to low for between 6 to 8 hours I'll go ahead and check it at 6 hours and see if it's done and if it is I will turn it off and shred it up in show you how it turns out okay guys the chicken cook for about six hours and I just checked on it and it is just falling apart so I'm going to transfer it into this container and shred it up I think I might steam up some rice and some broccoli on the side so if you can see here I didn't put any liquid in here and there's quite a lot of sauce so I'm kind of surprised about that so I'm going to take these pieces out so like I said I'm going to go ahead and serve this with some rice and some broccoli you could definitely shred it up and put it on a sandwich that would be delicious or mashed potatoes or maybe some noodles that would be good too so I'm not going to throw away this sauce I'm going to shred the chicken up and then put it back in there all right I'll shred it up I'm going to put back in the sauce and let it hang out in there while I make you my rice in my broccoli the family is it a thumbs up or thumbs down or thumbs to the side oh I get all fingers up it's not too salty it's not spicy it's actually really good I would definitely make this again and I'd probably make it the exact same length so this recipe gets to thumbs up alright friends thanks for joining me for another what's for dinner Wednesday let me know in the comments down below what you're having for dinner tonight also you make Mississippi chicken or Mississippi pot roast let me know in the comments down below how would you make it thanks for watching guys see you next time



Views:36298|Rating:4.91|View Time:6:52Minutes|Likes:1126|Dislikes:21
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MISSISSIPPI CHICKEN in the Slow Cooker || What’s For Dinner Wednesday? || Gluten Free

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