Penne With Chicken and Broccoli Casserole

Ingredients: (Penne With Chicken and Broccoli Casserole)

1 (16 ounce) box penne pasta, cooked (I use less sometimes)
2 (16 ounce) jars alfredo sauce, warmed
4 cups cheese, shredded & divided in half (4-cheese Mexican blend is good)
1 bunch broccoli, cooked (I use a large one)
3 -4 boneless skinless chicken breasts, seasoned, cooked, & cut into bite-sized pieces.

 

Directions: (Penne With Chicken and Broccoli Casserole)

 

 

Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.

 

Orange Sesame Glazed Salmon W Extra Crispy Skin

Ingredients:(Orange Sesame Glazed Salmon W Extra Crispy Skin)

4 (4 ounce) salmon fillets, skin on, rinsed, patted dry
1 tablespoon olive oil
Marinade
1/3 cup low sodium soy sauce
3/4 cup water (1/2 cup reserved for cooking process)
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1/2 cup orange marmalade
2 tablespoons brown sugar, packed
1 teaspoon sriracha sauce (if you don’t like it spice, omit)
1/4 cup red onion, chopped
1 garlic clove, minced
1 tablespoon fresh gingerroot, grated (you can leave the skin on)
1 bunch green onion, chopped (white parts included, reserve some for garnish)
1/8 teaspoon garlic salt (or to taste)
1/2 teaspoon fresh cracked black pepper (or to taste)

Directions:(Orange Sesame Glazed Salmon W Extra Crispy Skin)

In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
Brush skin side of salmon with olive oil (this will help to insure skin doesn’t stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you’re broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
I like to serve mine with ginger lime shrimp and a roasted veggie like asparagus

Greek Chicken and Spinach

Ingredients:(Greek Chicken and Spinach)

2 cups peanut butter (chunky or smooth, your choice).
1 lb salted butter.
2 lbs confectioners’ sugar (10x).
2 tablespoons vanilla extract.

Directions:(Greek Chicken and Spinach)

Grease a 9×15 pyrex dish. Cover bottom with wax paper. Put peanut butter and butter in a large microwavable bowl. Do Not Cover! I used a large glass casserole dish and that seemed to work perfectly. Microwave on high for 2 minutes. Remove from microwave. Stir to combine. Return to microwave for another 2 minutes on high. Remove from microwave. Add the vanilla extract to the mixture and stir to combine. Add the powdered sugar and stir combine. You are done stirring once the mixture appears evenly combined. Pour the mixture into the prepared dish. Use a second sheet of wax paper to cover the fudge and smooth the top. Place in the fridge to cool. Once cool, discard the wax paper cover and cut into pieces and serve.

Grandmas Southern Fried Chicken

Ingredients:(Grandmas Southern Fried Chicken)

1 (2 1/2-3 lb) broiler-fryer chickens, cut up
buttermilk, enough to cover the bird
1 tablespoon hot sauce
butter flavor shortening (for frying)
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon italian seasoning
1/8 teaspoon chili powder
1/2 teaspoon sugar
3 teaspoons seasoning salt
1/8 teaspoon poultry seasoning
1 1/4 teaspoons black pepper
1/4 teaspoon ground cayenne red pepper powder
1/4 teaspoon thyme, crush between your fingers when adding
1/4 teaspoon basil

Directions:(Grandmas Southern Fried Chicken)

Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
Melt shortening in a cast iron skillet to a depth of about 1 inch.
Heat to about 370º. (No thermometer needed, really. It’ll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
In a doubled brown paper lunch sack, mix together all of the dry ingredients.
Remove chicken from bowl.
Using additional seasoned salt and pepper, lightly coat to season chicken.
Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
Dip each piece in the buttermilk and coat with flour once again.
Shake off excess; place on waxed paper for 15 minutes or until dry.
Place chicken, skin side down, in hot shortening.
Do not crowd skillet.
Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
Uncover and cook 5 minutes longer for “crispy on the outside” crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work “ok”, too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
4-6 servings.
To make chicken fingers:.
Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 ” thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
*One extra tip: Don’t ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don’t want to lose that good breading
Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.

Grilled Rosemary and Lemon Chicken

Ingredients:(Grilled Rosemary and Lemon Chicken)

6 chicken breasts, skinless and boneless chicken breast halves (about 1 3/4 pounds total)
1 teaspoon lemon peel, finely shredded
1/2 cup lime juice
1 tablespoon fresh rosemary, chopped
1 tablespoon olive oil
2 teaspoons sugar
2 garlic cloves, minced
salt and pepper

Directions:(Grilled Rosemary and Lemon Chicken)

Place chicken breast halves between two pieces of plastic wrap. Lightly pound with a meat mallet to an even 1/2-inch thickness. Place in a large resealable plastic bag.
For marinade, in a small bowl, stir together lemon peel, lime juice, rosemary, oil, sugar and garlic. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Remove chicken from marinade, discarding marinade. Season chicken with salt and pepper. For a charcoal grill, place chicken on the grill rack of an uncovered grill directly over medium coals. Grill uncovered for 10 to 12 minutes or until tender and no longer pink, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.).
Serve chicken with salad and lemon wedges.ing, adding a little bacon grease will improve flavor of your first batch of chicken.
You Might Also Like

Greek Lemon Chicken

Ingredients:(Greek Lemon Chicken)

2 (1 kg) whole chickens
4 lemons (small)
2 tablespoons vegetable oil (or olive oil)
2 garlic cloves (minced)
2 teaspoons dried oregano (leaves)
cooking spray (olive oil)
salad leaves (Greek to serve)

Directions:(Greek Lemon Chicken)

Rinse chicken under cold water and then pat dry with paper towels.
Cut chickens in half lengthwise.
Finely grate zest from 1 lemon and then whisk zest, juice (of the lemon), oil, garlic and oregano in a small bowl.
Place chicken in a glass or ceramic dish and drizzle with half the marinade and then turn to coat and reserve remaining marinade and cover the chicken with plastic wrap and chill for 15 minutes to marinate.
Preheat barbecue to moderate.
Drain marinade from chicken and discard the marinade.
Spray chicken with oil and then add chicken, cut side down, to barbecue grill, cook, covered for 15 minutes.
Turn chicken, basting every 5 minutes with reserved marinade and cover to cook for 15 to 20 minutes until browned and cooked through.
Transfer chicken to a heatproof plate and cover with foil to rest for 5 minutes.
Cut remaining lemons into quarters and spray with oil and add to the barbecue grill, cook turning for 2 to 3 minutes or until browned and heated.
Serve chicken with salad and lemon wedges.ing, adding a little bacon grease will improve flavor of your first batch of chicken.
You Might Also Like

 

Fried Chicken goose Creek Kentucky Southern Fried Chicken

Ingredients: (Fried Chicken goose Creek Kentucky Southern Fried Chicken)

1/2 cup milk
1 beaten egg
1 cup flour
2 teaspoons salt
1 teaspoon paprika
2 teaspoons black pepper
1/2 teaspoon sage
1/2 teaspoon tarragon
1 frying chicken, cut up
1/4 teaspoon oil or 1/4 teaspoon shortening

Directions: (Fried Chicken goose Creek Kentucky Southern Fried Chicken)

 

 

Combine milk and egg and set aside. Combine flour, salt, paprika, pepper, sage and tarragon in a plastic bag. Add a few pieces of chicken to the dry mixture and shake to coat.
Dip the chicken in the egg and milk mixture. Shake the wet chicken and then coat a second time in the flour mixture. This can be baked in the oven at 375 to 400 for 45 minutes, made on the stove top, or in an electric frying pan on medium high heat.
Brown chicken on all sides then reduce heat to medium low. Continue cooking until chicken is tender (app. 35 – 45) minutes. Do not cover. Turn chicken several times during cooking and drain on a paper towel when done.
To deep fry heat three inches of oil to 365 in a deep fryer or deep saucepan and fry the chicken for 15 – 18 minutes. Drain on paper towels. Cooking uncovered reduces the moisture in the pan
and keeps the chicken coating crispy. A splatter screen for the top of the pan is helpful in keeping down the mess.

 

Deep Fried Chicken But Low Fat

Ingredients:(Deep Fried Chicken But Low Fat)

1 frying chicken, cut up and skinned
1/2 cup flour
1/2 cup milk
2 teaspoons salt
recycled shortening

Directions:(Deep Fried Chicken But Low Fat)

Cut the chicken into pieces.
Remove skin and extra fat from each piece (except wings — too hard!).
When all pieces are skinned and rinsed, salt each piece on both sides and put into a large bowl.
Cover bowl and allow to sit in refrigerator overnight, if possible, but at least for an hour or two.
Heat your recylced shortening (see below) in dutch oven.
Pour milk into a medium bowl, and flour into another.
When the shortening is hot enough, roll a piece of chicken in the flour, then dip into the milk, then roll in flour again.
Carefully drop each piece into hot oil. If the shortening is hot enough, the chicken will float. Depending on the size of your kettle, a whole chicken might be 4-6 batches; just don’t overload the kettle.
Larger pieces may need to be turned over.
Remove pieces with tongs when golden brown; place on paper towels to drain.
Serve hot, but it’s great cold the next day!
Recycled shortening: Crisco, for example, comes in a 3-lb. “can” (in quotes because it’s cardboard, not metal). The first time you make this chicken, use a full can. When the cooking is done and the shortening has cooled somewhat, pour the liquid into a container (metal coffee can, or similar) except for the brown sludge at the bottom (residue from flour, etc,) which is thrown out. Save the shortening, covered, in your refrigerator until next time. Add enough fresh shortening to the kettle to replace the part you threw out. P.S. When starting with all fresh shortening, adding a little bacon grease will improve flavor of your first batch of chicken.
You Might Also Like

Classic Butter Chicken

Ingredients:(Classic Butter Chicken)

1 kg Chicken fillets – cut into cubes
80 gr Butter
1 Teaspoon crushed Ginger and Garlic paste
1 Teaspoon crushed green chilies
500 ml Milk
80 gr Butter
500 ml fresh Cream
Pinch of yellow food color
1 tablespoon all-purpose flour
Salt to taste

Directions:(Classic Butter Chicken)

Put chicken in pot.
Add the 80 grams butter and ginger and garlic paste.
Cook for 8 minutes on medium heat. Throw away liquid.
Return chicken to pot. Add chilies, 80 gram butter salt and cook for 2 minutes.
Add to chicken, milk, fresh cream, food color.
Cook for 2 minutes.
Add flour to thicken gravy.
Cook until chicken is done.
Serve with roti or nan.

Baked Greek Lemon Chicken

Ingredients:(Baked Greek Lemon Chicken)

1 cup flour
4 chicken breasts, bone-in and skin-on
salt and pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, chopped
3 teaspoons dried oregano
1 lemon, juice of (juice only)
1 cup dry white wine
1 1/2 cups chicken broth
2 cups diced tomatoes
1 (14 ounce) can artichoke hearts, drained
1 cup Greek olive, chopped
1 cup feta cheese, crumbled
1 lemon, sliced

Directions:(Baked Greek Lemon Chicken)

Dredge chicken in flour. Season chicken with salt and pepper and brown in butter and oil in an oven proof skillet. Just brown chicken for a few minutes on each side, don’t cook through.
Add remaining ingredients except for the lemons and cheese. Place skillet in a preheated 375 degree oven for 30-40 minutes.
Garnish with feta cheese and sliced lemons. This is great over rice or couscous.