Specials, Fried Chicken Recipe, Great Giveaway and Mountain Activities!

 

 

 

Now that the weather has cooled off, The Dillard House would like to share our famous Fried Chicken and Cabbage Casserole Recipe with our fans along with a great cookware giveaway. Included in this post are current specials and great activities for you to enjoy the next time you visit us. I hope you will enjoy our latest post and please email Natalie @ nataliedillardcross@comcast.net with any questions.

September is the perfect month to escape to the mountains because of the cool nights and crisp days we are enjoying.  The Dillard House is offering the following specials below.

Special through Sunday, September 22, 2013

Two Complimentary Full Dillard House Breakfasts for all NEW reservations- Hotel Only weekend and weekday.

• Chalets and Cottages will be receiving Weekday Rates for the weekend of September 20th-22nd
• Only applies to New Reservations

Not available for online booking!  Call 1-800-541-0671 or email us reservations@dillardhouse.com

The Dillard House's Famous Fried Chicken Recipe

 

Vegetable or Peanut Oil

1tsp salt

1/2 teaspoon black pepper

1 tsp Tony Chachere's CEREOL SEASONING

1/2 paprika

2 eggs beaten

1 cup of buttermilk

1/2 cup of regular milk

1 cup of all purpose flour

2 pounds of chicken tenders or chicken breasts and legs

 

1. Salt and pepper chicken and place in a large bowl with buttermilk, milk and eggs.

 

2. Combine flour, creole seasoning and paprika in a large plastic zip lock bag. Place chicken in bag and shake bag so that each piece of chicken is well coated.

 

3. Pour 2 inches of vegetable oil or peanut oil into a large frying pan or cast iron skillet. Heat oil on high and gently lower the chicken into the oil with tongs. The typical fry time is ten minutes and your will need to turn the chicken a couple of times and fry in 2 batches. Once chicken is golden brown removed and place on a plate with a paper towel. Yields 4 servings.

 

 

The Dillard House chefs only use Gastrolux Frying pans because this is the only cookware that  we have found that cooks evenly and fast. The cookware is very durable and has the best non-stick surface on the market.

 

We love Gastrolux so much that we are going to give two people a Gastrolux frying pan. To enter the giveaway simply share this blog on Facebook and start following our blog. We will announce the lucky winners on Facebook September, Tuesday17th

 

Click Here to view all of the wonderful Products

 

 

Cabbage Casserole Recipe

 

1 head of Cabbage

1/2 teaspoon salt

2 cups of grated sharp cheddar cheese

1 1/2 cups of buttered bread crumbs

 

Shred cabbage. Cook 5 to 8 minutes in boiling water with salt. Don't over cook, cabbage should remain crisp. Grease a 2 quart casserole dish. Alternate layers of cabbage, white sauce see recipe below.  Top with cheese and bread crumbs. Cook at 300 degrees for 20 minutes (yield 8-10 servings)



 

Basic White Sauce

2 tablespoons butter

2 tablespoons flour

1 cup heavy cream

1cup half and half

1/2 teaspoon salt

pepper to taste

To make roux, melt butter in a sauce pot and add flour, salt and pepper and bring to a boil. Set aside. Put heavy cream and half and half in a medium size pot. As cream begins to boil, whip roux  into cream. Continue to whip until sauce comes to a boil and remove from heat.

 

Listed below are some of my favorite activities in our area during the month of September. Please don't hesitate to send me an email and thank you for visiting our Blog,  Natalie Dillard Cross nataliedillardcross@comcast.net

 

1. Whiteside Mountain Hike, 15 minutes away from Dillard in Highlands, NC

2. Great Smokey Mountain Rail Road,  a scenic train excursion is such a fun way to see the mountains and I love walking around the quaint mountain town of Bryson City, NC www.gsmr.com

 

3. The Explore Rabun website is a wonderful resource for festivals and activities in our area. www.explorerabun.com

 

Thank you and please visit www.dillardhouse.com for more information

 

 

 



 

 

 



Grilled Peach, Brie & Basil Sandwich

Grilled Peach, Brie & Basil Sandwich

 

While delicious Peaches are still available, you must try this AMAZINGLY DELICIOUS recipe using Dillard House Sourwood Honey and their favorite cookware Gastrolux

Yield: 4 sandwiches

Grilled brie cheese sandwiches with peach slices, fresh basil, and a drizzle of honey. A simple summer sandwich with extraordinary flavors! The Dillard House only uses Gastrolux cookware because the features of the pans allow us to turn out the best food possible. Click here to learn more about Gastrolux

 

Ingredients:

8 slices whole wheat bread, (we recommend using artisanal farm bread or sour dough found in your store bakery)
4 tablespoons butter, room temperature
8 ounces Brie cheese, sliced
2 peaches, thinly sliced
16 fresh basil leaves
4 tablespoons Dillard House Sourwood Honey , (if you don't have our honey on hand any honey will do)

Directions:
1. Preheat stove top or grill to medium-high heat or stove top
2. Butter the outside pieces of the bread slices. Assemble the sandwiches by layering brie, peach slices, and basil. Drizzle with honey. Top each with remaining 4 bread slices, butter side up.
3. Place sandwiches on grill pan or grill for 2 minutes on each side or until lightly toasted and cheese melts. Remove from grill and cut sandwiches in half, if desired. Serve warm.

This delicious yet easy recipe is a perfect enjoy fresh peaches while they are still available.  What better beverage to enjoy than a glass of iced tea with fresh mint or a glass of Pinot Grigio. (Cupcake Pinot Grigio is a great wine found in many stores at a very reasonable price)

Please visit www.dillardhousegiftbook.com to view all of our products.

We prefer to use a grill pan when preparing this delicious recipe developed by Two Peas and Their Pod.

Southern Recipes of the week from The Dillard House featuring fresh vegetables

The South is lucky to enjoy a wide variety of fresh vegetables and fruits from various farmer's markets and local grocery stores during the Summer months. We hope you enjoy The Dillard House  recipes we are featuring this week and you will be inspired to cook with all of the wonderful fresh produce that is available.  Please let me know if you have any questions by email @ nataliedillardcross@comcast.net.  Enjoy, Natalie Dillard Cross
For more information please visit www.dillardhouse.com

Summer Squash Casserole- Our squash casserole is a big crowd pleasure!

2 pounds of sliced yellow squash
1 large chopped Vidalia Onion or sweet onion
1/2 teaspoon of salt
1/2 cup of margarine
1 cup of sour cream
pepper to taste
6 eggs, beaten well
3 cups of buttered bread crumbs, fresh buttered bread crumbs are best to use

Cook squash and onion with margarine in boiling salted water until tender. Drain and lightly mash the vegetables. Add sour cream, salt, pepper, eggs, 1/2 cup of bread crumbs. Mix thoroughly and pour into greased 3 quart casserole dish. Top with remaining bread crumbs. Bake for about 20 minutes at 350 degrees or until bubbly and crumbs are brown. Yield 4-6 servings


Fried Green Tomatoes

You can serve these as a side dish or add them to a BLT Sandwich or Salad for an interesting twist.  We also recommend serving the tomatoes with red pepper relish or Vidalia onion relish for extra flavor if you so desire.

Fried Green Tomatoes

For best results, cooking oil should be about 1/4 inch to 1/2 inch deep in frying pan.

4-6 green tomatoes
4 eggs beaten
1 1/2 cups wh ole milk
3/4 cup self-rising flour
3/4 cup corn meal
1/2 cup vegetable oil
salt and pepper to taste

Wash and dry green tomatoes. Slice into 1/4 inch rounds. Combine eggs and milk. Combine flour, corn meal, salt and pepper. Dip .tomatoes in egg and milk mixture.  Roll in flour and cornmeal mixture. Return to egg and milk mixture and then roll in flour and cornmeal. Fry in hot oil in a heavy iron skillet (if you don't have an iron skillet a regular skillet will be fine), turning once until both sides are brown. Remove and let tomatoes drain over a paper towels laid across a plate.

Weddings

Weddings