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Unbelievable Oven Fried Chicken…..

Posted by on January 25, 2010

This chicken is excellent.  I love it because it has amazing flavor and isn’t deep fried.  Marinating in the buttermilk gives the chicken great flavor and very moist chicken.  You can also use chicken pieces with skin and bone, just increase the baking time to one hour.    You will have enough of the spice mixture to make the chicken 3 more times, very convenient. 

Spice mixture:

2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon celery seeds
1 teaspoon rubbed sage
1 teaspoon allspice
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil
1 teaspoon dried thyme
½ teaspoon cayenne

Mix all ingredients together and store in an air tight plastic container. Yields ½ cup.

For the chicken:

2-3 lbs boneless, skinless chicken breasts
2 cups buttermilk
3 tablespoons canola oil
2 tablespoons spice mixture
1 cup all purpose flour
2 tablespoons brown sugar
1 teaspoon Lawry’s seasoned salt
1/8 teaspoon baking powder

1) Place chicken breasts in a large zip bag, add buttermilk & marinate for at least 3 hours or overnight.

2) Preheat oven to 375’. Line a cookie sheet with Reynolds non stick foil and coat foil with about 2 tablespoons canola oil.

3) In a medium size bowl, mix all dry ingredients together and blend well. One piece at a time, allow buttermilk to drain off chicken and dredge in spice/flour mixture making sure to coat well. Place on prepared cookie sheet.

4) Drizzle about one tablespoon canola oil over chicken pieces. Bake for 30 minutes, with a pastry brush blot chicken pieces with drippings from the bottom of the pan. Bake another 10 minutes.

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Parmesan Encrusted Chicken

Posted by on January 4, 2010
Make this for dinner and it will be in the regular meal rotation in your house.  Oven baked and crispy like fried chicken or chicken strips, your family will absolutely flip!  Make with chicken tenders or cut the chicken breasts into strips.
Parmesan Encrusted Chicken

1 ½ lbs. boneless, skinless chicken breasts, trimmed (you can also use chicken tenders, or boneless thighs)
1 cup plain dried bread crumbs
¾ cup grated parmesan cheese
1 cup flour
2 eggs
2 tablespoons water
Salt & pepper

1) Preheat oven to 400’. Line a cookie sheet with Reynolds non stick foil.
2) You will need three containers for coating the chicken. Into the first, mix the bread crumbs and parmesan cheese, set aside.
3) Second, beat the eggs and water, set aside.
4) Third, the flour.
5) Trim your chicken of any excess fat. Season generously with salt & pepper.
6) In this order, coat the chicken: First in flour, then the egg mixture, and finally the bread crumbs. Be sure you have evenly coated each piece.
7) Drizzle a small amount of olive oil over the foil lined sheet & place breaded chicken on sheet. Lastly drizzle a bit more oil over chicken. Bake for 30-40 minutes or until golden brown and crispy.

Serve with a Simple Garlic and Cheese Pasta and a simple salad. YUM!

Note: If the chicken breasts are very large, you can slice horizontally, carefully holding the top of the breast with your hand and slicing through the center. You must use a very sharp knife, and be careful. You now have “cutlets,” they will take less time to bake.

Enjoy!
Angie

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Brunswick Chicken Stew with Smoked Paprika

Posted by on December 7, 2009

This is an amazing stew that we have served during the holidays (usually as the Christmas Eve Entree) for the past several years.
It has always been a crowd pleaser and most folks have gone back for a second helping! I usually make a double or triple batch so we have a better chance of having leftovers because we love it too!
The best part is it is healthy and low fat and you would never guess it!
This recipe can be made the night before serving. The flavor of the smoked paprika becomes more pronounced (yum!) the longer it is made in advance.
To speed up the cooking time, you can use a store bought pre-roasted chicken. For variety (and extra protein), you can add 1 cup frozen lima beans, thawed.

2 1/2 cups cubed Yukon Gold potatoes
1 1/2 cup thinly sliced yellow onion
2 cups frozen corn kernels, thawed
1/2 cup tomato sauce
2 (14 ounce) cans of less sodium chicken broth (or 4 1/2 cups less sodium chicken broth)
2 bacon slices cut crosswise into 1/2 inch strips
3 cups shredded cooked chicken breasts
1/2 – 2/3 teaspoon sweet smoked paprika (Can be found at Penzey’s Spices in Oak Park or on line)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper (use black pepper if you want less heat)

Makes 6 1 1/2 cup servings.

Combine first six ingredients in a Dutch oven (or large pot) over medium-high heat, then bring to a boil.
Reduce heat to medium-low and let simmer covered for 30 minutes or until potatoes are cooked (soft with the poke of a fork) – stirring occasionally.
Stir in chicken, paprika, salt and pepper and simmer another 15 minutes.

Goes great with a chunk of hand torn crusty bread and a lighter red wine such as a Pinot Noir or a glass of chilled champagne.

I wish to thank my friend, Deb Grigg, for sharing her lovely recipe with us!

                                                                                                        

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Turkey Stock & Soup…..

Posted by on November 25, 2009

Making your own stock will make an amazing soup.  If the turkey carcass is frozen, allow it to thaw in the refrigerator for 24 hours. 

Stock Recipe:

One turkey carcass  
One bunch fresh parsley
One medium onion, quartered
2 large carrots, halved
2 large stalks of celery, halved

Place carcass into a large stock pot and cover with water & add vegetables.  Simmer over low heat for 2 1/2 -3 hours, you do not want the liquid to boil.  You will notice that you do not add salt or any other seasoning at this point, you want a simple, flavorful stock.  You do this so that whatever you will be making will not be over seasoned.

Remove the bones and vegetable pieces with a slotted spoon, discard.  I like to carefully strain the broth through a fine sieve over a very large bowl.  You then have a beautiful, pure stock.  If  If using the same pot for the soup, wash thoroughly and add the stock back to the pan.  (you want to remove any foam debris from the pot to keep your soup stock clear)  You can also allow it to cool, stirring often, and freeze.

Simple Turkey Vegetable Noodle Soup

Soup stock
Leftover turkey meat, torn into bite size pieces
2 16 oz. packages of mixed frozen vegetables
1 l6 oz. package of frozen chopped spinach (not the block)
1 12-16 oz. package of whole wheat soup noodles, cooked & drained
1 bunch of rinsed, chopped fresh parsley

This will take only a few minutes to make.  Over medium heat, bring the stock with the turkey meat to a simmer, add the vegetables and allow to cook for about 10 minutes.  Add the cooked pasta.

NOW season with salt, pepper, & fresh parsley.   If you’re going to top your soup with fresh parmesan cheese,  keep that in mind when seasoning, the cheese has a high sodium content.

Enjoy!

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