Pan Fried Chicken

I love fried chicken. I guess it’s the Southern in me. When I was a kid, mom made fried chicken a lot for Sunday dinner. Then when I was in college, my grandmother lived near by, so on some days I would stop by for lunch. She would have fried chicken legs waiting….I’m a leg gal. That heavenly smell would make my mouth water before I even stepped through her front door. Ahhh memories. To this day I’m still a sucker for good fried chicken. Every once in a while I will cook up a batch just like my mom and grandmother taught me, but mostly if hubby and I are in the mood for the fried stuff, I try to lighten it up a little. So I use a little oil and skinless chicken. The results are still quite tasty.

Here’s what you need:

Boneless, Skinless chicken breasts or thighs, 3/4 Cup flour, 1 1/2 cups Italian bread crumbs, 1 Tbs. paprika, 2 tsp. salt, cracked pepper, 2 eggs, a few shots of Tabasco sauce, 2 garlic cloves and canola oil.

Peel and smash the garlic gloves and set aside.

In a shallow dish combine flour, salt, pepper and paprika.

In another dish, add eggs and Tabasco sauce and slightly whisk together.

Last dish I promise, add bread crumbs. Yep, there was supposed to be a picture of bread crumbs but it seems to have disappeared .

Take chicken and dredge it in the flour mixture. Shake of any excess flour.

Then dunk it into the eggs, coating both sides.

Then dredge in bread crumbs. Repeat with the rest of the chicken.

Add enough oil to cover the bottom of a large pan. Heat on medium high heat. Throw in the garlic cloves. Cook garlic about 1 to 2 minutes, making sure not to burn the garlic. This will flavor the oil. Remove garlic.

Add chicken to the pan. Cook about 5 minutes. Turn the chicken over and cook about 1 minute more.

Turn heat down to medium low. Put a lid on the pan and cook about 10 minutes more or until chicken is done. This helps the chicken stay nice and moist on the inside.

But wait, it’s not done but we are almost there. Turn heat back to medium high, cook about 1 minute, then turn chicken pieces over once again and cook for another minute. This helps the crust…well…get crusty again.

Remove from pan and serve with Oven Baked Herb Potatoes or any other side dish of your choice.

Enjoy!

Pan Fried Chicken

Ingredients:

Boneless, skinless chicken breasts or thighs
3/4 c. flour
1 1/2 C. Italian bread crumbs
1 Tbs. Paprika
2 tsp. salt
2 tsp. cracked pepper
2 eggs
tabasco sauce to taste
2 garlic cloves. peeled and smashed
canola oil

Directions:

Peel and smash the garlic gloves and set aside.

In a shallow dish combine flour, salt, pepper and paprika. In another dish, add eggs and tabasco sauce and slightly whisk together. In a third shallow dish, add bread crumbs. Take chicken and dredge it in the flour mixture. Shake of any excess flour. Next, place chicken in eggs, coating both sides, then dredge in bread crumbs. Repeat with the rest of the chicken.

Add enough oil to cover the bottom of a large pan. Heat on medium high heat. Throw in the garlic cloves. Cook garlic about 1 to 2 minutes, making sure not to burn the garlic. This will flavor the oil. Remove garlic. Add chicken to the pan. Cook about 5 minutes. Turn the chicken over and cook about 1 minute more. Turn heat down to medium low. Put a lid on the pan and cook about 10 minutes more or until chicken is done. This helps the chicken stay nice and moist on the inside. Turn heat back to medium high, cook about 1 minute, then turn chicken pieces over once again and cook for another minute.

Remove from pan and serve with oven baked herb potatoes are any other side dish of your choice.

Oven Baked Herb Potatoes

This is my go-to oven baked potatoes. They are easy to make and they go with so many things. I can eat potatoes fixed pretty much any way. Other than mashed potatoes, I think these top my list. Yes, I realize that the only ‘herb’ in this recipe is the dill weed, but at times I do add Rosemary or thyme if the whim catches me. I sometimes feel a little crazy and add all three. With that said…..

Here’s what you need:

Potatoes ( I use 1 potato per person), salt, dill weed, onion powder, garlic powder, olive oil and 2 Tbs of melted butter.

Peel and chop potatoes into bites size chunks.

Spray a roasting pan with no stick spray. Add potatoes. If you are using more than 3 potatoes, use 2 pans so the potatoes do not overcrowd. If there are too may in a pan, the potatoes do not get as crispy.

Pour butter over potatoes.

I think my hand takes up half the picture. It wasn’t easy pouring with one hand and taking a picture with the other I must say.

Drizzle on some olive oil, enough to lightly coat potatoes.

Add dill weed, onion powder, garlic powder and salt.

Toss to coat. You can use a spoon if you wish, but I like using my hands because it seems to coat more evenly. Plus I like playing in my food.

Make sure potatoes are not too close together.

Bake at 425 degrees for 20 to 25 minutes, turning at least twice during cooking time. If the potatoes seem to dry out, add more oil or no stick spray.

Enjoy!

Oven Baked Herb Potatoes

Ingredients:

1 potato per person, peeled and chopped into bite size chunks
2 Tbs. melted butter
olive oil
1/2 tsp. salt or more to taste
2 tsp. onion powder or more to taste
2 tsp. garlic powder or more to taste
1/2 Tbs. dill weed

Directions:

Spray a roasting pan with no stick spray. Add potatoes. If using more than 3 potatoes split into 2 pans. Pour butter and olive oil over potatoes. Sprinkle on dill weed, onion powder, garlic powder and salt. Toss to coat. Make sure potatoes are not too close together.

Bake at 425 degrees for 20 to 25 minutes, turning at least twice during cooking time. If the potatoes seem to dry out, add more oil or no stick spray.

Oven Fries

I love fries. They go great with burgers, with chicken and even make a great snack. Most of the time  when I cook them at home, I use the frozen kind. But instead of frying them, I bake them in the oven. Years ago when I was trying to help my dad eat healthier, I came up with my own oven baked recipe. To me, they taste just as good as the fried kind, but of course healthier.

Here’s what you need:

Potatoes (I use one potato per person), coarse salt, canola oil and cajun spice. I have used rosemary or thyme and those taste great as well.

Peel the potatoes. I like to leave a little of the skin on.

Cut potatoes lengthwise, then cut into strips. Cut them however thick you prefer them.

Place in a large bowl.

Drizzle about 2 Tbs. of canola oil over the potatoes.

Sprinkle in salt to taste.

Add Cajun spice, about 2 tsp. or more to taste.

Toss well to coat.

Pour potatoes onto a large baking sheet that has been sprayed with no stick spray. Try and leave a little space between each potato.

Bake at 425 degrees for 15 minutes. Turn fries over and continue baking for another 10 to 15 minutes more.

Serve with your favorite sandwich or on a plate for snacking. Don’t forget the ketchup!

Oven Fries

Ingredients:

Potatoes, one per person, peeled

salt to taste

2 tsp. cajun spice

2 Tbs. canola oil

Directions:

Cut potatoes lengthwise, then cut into strips. Cut them to desired thickness. Place in a large bowl. Drizzle about 2 Tbs. of canola oil over the potatoes. Sprinkle with salt and cajun spice. Toss well to coat.

Place potatoes onto a large baking sheet that has been sprayed with no stick spray, leave a little space between each potato.

Bake at 425 degrees for 15 minutes. Turn fries over and continue baking for another 10 to 15 minutes more.

Serve with your favorite sandwich.

Meaty Spaghetti Sauce

If you have never made your own spaghetti sauce, you should try it. It’s really not that hard. Don’t get me wrong, there are many times I’m too pooped to cook, so opening a jar of sauce works for me, but this recipe is simple. You can even teak it to make it you own.

This is the same sauce I use in my lasagna. It freezes wonderfully, so I sometimes make a large batch to freeze that way I have some on hand.

Here’s what you need:

2 cans crushed tomatoes, 1 small can tomato  paste,1 1/2 lbs of ground beef, onion, dried basil, dried thyme, 2 clove of garlic (they are there, they just got cut off in the picture with my awesome picture taking), dried oregano, paprika, chili powder (yes, you read right), onion powder, garlic powder, salt, sugar and a bay leaf.

Chop 1 onion

In a large pot add about 2 to 3 Tbs of olive oil. Heat to medium heat.

Add onions.

Mince 2 garlic cloves.

Throw into the pot. Cook about 5 minutes or until onions become tender. Remove onions and garlic; set aside.

In same pot, add beef and cook over medium high heat until meat is brown. Drain if needed. I sometimes like to add 1/2 lb of Italian sausage.

Add onions and garlic back to the pot.

Sprinkle in 1Tbs. basil, 1 Tbs. Thyme, 2 tsp. oregano, 2 tsp. paprika, 2 tsp. onion powder, 2 tsp, garlic powder, 2 tsp. chili powder (yes I know, you are thinking..chili powder in spaghetti sauce?? It gives the sauce a nice flavor. Try it, you might be surprised) and 1 tsp salt.

Spoon in 1/2 can tomato paste.

Stir well with beef mixture and cook about 1 minute more.

Pour in 2 cans of crushed tomatoes.

Add 1 tsp. sugar. Stir well. If sauce is too thick, add a little water. Taste and add any more spices or salt if you prefer. I usually add a little more of everything.

Throw in 1 bay leaf. Cover and simmer for 45 minutes to an hour.

Serve over noodles with Parmesan cheese.

Enjoy!

Meaty Spaghetti Sauce

Ingredients:

2 cans crushed tomatos
1 small can tomato paste
1 onion, chopped
2 garlic cloves, minced
1 1/2 ground beef
1Tbs. basil
1 Tbs. Thyme
2 tsp. oregano
2 tsp. paprika
2 tsp. onion powder
2 tsp, garlic powder
2 tsp. chili powder
1/2 can tomato paste
1 tsp salt
1 tsp. sugar
1 bay leaf

Directions:

In a large pot add about 2 to 3 Tbs of olive oil. Heat to medium heat. Add onions and garlic. Cook about 5 minutes or until onions become tender. Remove onions and garlic; set aside. In same pot, add beef and cook over medium high heat until meat is brown. Drain if needed.
Add onions and garlic back to the pot. Sprinkle in 1Tbs. basil, 1 Tbs. Thyme, 2 tsp. oregano, 2 tsp. paprika, 2 tsp. onion powder, 2 tsp, garlic powder, 2 tsp. chili powder, 1/2 can tomato paste and 1 tsp salt. Stir well with beef mixture and cook about 1 minute more.

Pour in 2 cans of crushed tomatoes and add 1 tsp. sugar. Stir well. If sauce is too thick, add a little water. Taste and add any more spices or salt if you prefer. Add in bay leaf. Cover and simmer for 45 minutes to an hour.

Serve over noodles with Parmesan cheese.

Grilled Chili Cheese Sandwiches

When I was a little girl, my dad would make the best grilled chili cheese sandwiches. It was simple, yet a great way to use up any left over chili that we had from the night before. Yes, I do mean hot dog chili…without beans. I was feeling nostalgic so I made these for dinner for hubby and I.

For the chili:
This is my mom and dad’s recipe.

In a large pan over medium high heat, brown 1 to 1 1/2 lb.s of ground beef. Drain if needed.

Turn heat down to medium.Pour in….or squeeze in…about 3/4 cup of ketchup.Yep, you read right, not tomato sauce, just good old ketchup. You may want to add more if the mixture seems too dry.

Then add 1 tsp. onion powder.

1 Tbs. Chili powder.

Stir together and simmer on medium low for about 5 minutes. Yes, that’s it. I told you it was simple. You can add this on top of hot dogs or on top of a good cheeseburger.

For the Grilled Chili Cheese Sandwich:

Butter desired amount of sliced bread. I used Italian, but you can use sourdough or even just plain sliced white bread.

Heat a grill pan to medium heat. Place bread on pan buttered side down. Top with chili.

Then add some sliced cheese. I used Provolone, but you can use any kind you wish. Cheddar or Swiss are yummy as well.

Top with another slice of bread, butter side up.

Heat until bread turns golden, then carefully turn over and heat the other side.

Then serve with chips or fries.

See how easy that was.

Grilled Chili Cheese Sandwiches

Ingredients for chili:
1 to 1 1/2 ibs ground beef
3/4 Cup ketchup
1tsp. onion powder
1 Tbs. chili powder

Directions:
Brown ground beef in a large pan on medium high heat. Drain if needed. Reduce heat to medium. Add ketchup, onion powder and chili powder. Stir well to combine. Reduce heat to medium low and simmer for 5 minutes.

Ingredients for Chili cheese sandwich:
Chili
sliced bread
sliced cheese

Directions:

Butter desired amount of sliced bread. Heat a grill pan to medium. Place bread on to pan buttered side down. Add chili then top with sliced cheese. Top with another slice of bread, butter side up. Heat until bread turns golden, then carefully turn over and heat the other side.

Then serve with chips or fries.

Chicken Burrito Bake

When I make chicken burritos, I seem to never do the same recipe twice. I always feel the need to tweak it a bit, but I think this one, as my husband pointed out is a keeper. But if you feel the need to tweak, go right ahead.

Here’s what you need for the chicken portion of this recipe:

2 lbs or more boneless, skinless chicken breasts or thighs, dried oregano, onion powder, garlic powder,chili powder, paprika,cumin, coarse salt, juice of 1 lime (or as you can see I like using those little squirt bottles of lime juice) and chicken stock- the kind that comes in a box or a can is fine. I like using homemade if I have it on hand, but just remember if you use the kind that comes in a box or can, you will not need to as as much salt.

Mix together 1 Tbs (more or less to taste)oregano, 2 tsp. onion and garlic powder, 1/2 Tbs. chili powder, 2 tsp. paprika, 1 tsp.cumin and 1/2 tsp.salt. Dump that into a large zip lock bag.

Add 1 cup chicken stock and lime juice to the bag. Carefully shake to combine all ingredients. I do mean shake carefully because the liquid can splash out…trust me on this.

Add chicken to the bag, seal and refrigerate. You can marinate the chicken over night or for a few hours. I actually use this same marinade for when I’m making chicken Tostadas or chicken Quesadillas.

Place chicken and liquid into a slow cooker and cook on low for 5 hours.
I like cooking the chicken in the slow cooker because the chicken comes out so tender it basically falls apart.That means less work for for me…. That’s always a good thing.

When the chicken is done, with a big spoon, scoop out and place in a large dish. Reserve the cooking liquid from slow cooker.

Using two forks, shred the chicken. As I stated before, the chicken is so tender that it falls apart, so shredding is very easy and takes no time at all.

Now, just refrain from eating some of that delicious looking chicken. After smelling it for 5 hours I know it’s hard not to take a bite or two…or three….

Next you will need:

8 to 10 large flour tortillas, refried beans- I used black but regular refried beans works just fine- shredded Colby jack cheese (or any other kind of cheese you prefer), 1 can of condensed chicken soup and 1 8oz. can of Ranchera sauce. I do want to warn that ranchera sauce is very spicy, but if you like a milder sauce use enchilada sauce instead. Either works great.

In a bowl, start out with 1/2 can of the chicken soup. You can add more later if you like. Yes, I know a lot of you out there are cringing over the use of caned condensed soup, but it works…and it tastes pretty darn good if mixed right. Ok, yes the picture doesn’t make it look appetizing but in the end it looks better…honest.

Pour in Ranchera sauce to taste. I used about 1/4 cup.

Ladle in reserved liquid from slow cooker, about 1/4 cup. Stir  to mix well. If you like a thinner sauce, keep adding cooking liquid or ranchera sauce until desired consistency.

Take 1 flour tortilla, spread some of the refried beans over about half the shell. Use as little or as much as you want.

Next add the shredded chicken.

Then top with cheese. You can also add chopped chilies, green onions, chopped tomatoes…whatever your heart desires.

Fold over the ends.

and roll the tortilla over.

I remember the first time I ever tried to stuff and roll a burrito….lets just say it exploded. too much goodies on the inside and rolled it too tightly until…well it didn’t hold together too well.

hmmm…stuff and roll…I like that….

As a side note, these can be frozen. I have frozen chicken, beef and breakfast burritos several times. Just do not add the sauce on top. wrap the burrito in wax paper, then tin foil, then place in a freezer safe bag. Place in the refrigerator the day before reheating to thaw.

Place burrito in a large casserole dish sprayed with nonstick spray seam side down.

Repeat with remaining tortillas.

Top with ranchera sauce mixture.

Then add the cheese. You can never go wrong with more cheese.

Bake at 350 degrees for 30 minutes.

Sprinkle on some fresh cilantro if desired or top with sour cream…or be bold like I will and do both.

Enjoy!

Chicken Burrito Bake

For the marinade
Ingredients:

2 lbs of boneless, skinless chicken breasts or thighs
1 Tbs (more or less to taste)oregano
2 tsp. onion powder
2 tsp. garlic powder
1/2 Tbs. chili powder
2 tsp. paprika
1 tsp.cumin
1/2 tsp.salt
1 cup chicken stock
juice of 1 lime

Directions:

Mix all dry ingredients, place in a large zip lock bag. Add chicken stock and lime juice, mix well. Add chicken and marinate over night in refrigerator or for a few hours.

Place chicken and marinading liquid into a slow cooker. Cook on low for 5 hours. Shred chicken and reserve liquid from slow cooker.

For the burrito
Ingredients:

8 to 10 large flour tortillas
refried beans
shredded colby jack cheese
1 can of condensed chicken soup
1 8oz. can of ranchera or enchilada sauce

Directions:

Mix together 1/2 can of the chicken soup( you can more later to taste if you prefer), 1/4 C. ranchera sauce (or more to taste), 1/4 c. reserved liquid. If you like a thinner sauce, keep adding cooking liquid or ranchera sauce until desired consistancy.

Take 1 flour tortilla, spread some of the refried beans over about half the shell. Then add shredded chicken, then the cheese.

Fold over the ends and roll the tortilla over.

Place burrito in a large casserole dish sprayed with nonstick spray seam side down.

Reapeat with remaining tortillas.

Top with ranchera sauce mixture. Top with cheese.

Bake at 350 degrees for 30 minutes.

Sprinkle on some fresh cilantro if desired or top with sour cream.