Mom's Fried Chicken

I know. I know. There are probably a million recipes for "Mom's Fried Chicken" out there in that vast sea of the internet, but this is the chicken I grew up with. This is the recipe of warm hearts and tummies.

And in my opinion; is the best, non greasy, perfectly moist, EASIEST fried chicken out there.

Mom's Fried Chicken

2 lbs of FROZEN, boneless chicken pieces, 4-6in long
1 c all purpose flour
2 tsp salt
3 tsp pepper
1 tbl garlic powder
2 tbl onion powder
2 tsp "Pappy's Spice" (Optional, if used reduce salt to 1 tsp)

1. Mix all the dry ingredients in a resealable ziplock bag, mush it around a bit to combine all the spices. Add half the frozen chicken tenders and coat well with flour mixture. Let set for 5 mins.

2. In a wide, deep frying pan, heat up 1/2 in of vegetable oil on medium heat.

3. Add chicken tenders to the hot oil, leaving a bit of room in between each piece (for turning).

  If you are using chicken BONE IN: Fry 15-10, 15 minutes one side, then flip and cook another 10.
  If you are using chicken BONELESS: Fry 10-15, 10 minutes one side, then flip and cook another 15.

Fry until golden brown of course.

4. Turn down the heat to low and cook chicken an additional 10 minutes to insure they are fully cooked all the way through. You could check each tender with a meat thermometer, but that is impractical for such small pieces. Repeat the process until all chicken is cooked.

5. Drain on paper towels. Serve alongside a fresh spinach salad with pears and Parmesan cheese dressing.


Calories calculated using SparkRecipes Calculator: 189.9 calories per serving, calories do not include oil absorbed during frying.

Fajita Quesadilla

I can't underestimate how many times a week I could eat quesadillas, or overestimate how much I love eating them.

The simple quesadilla is my favorite food. It's fast, it's cheap, and so easy to make. Did I mention delicious? That should be the number 1 reason for eating anything!

This is the fajita quesadilla. I'm sure many people know how to make melted cheese between a tortilla. Really, that is like kindergarden type of meals.

But for those who want a delicious, step up the lunch scale kind of quesadilla, definitely try this next time.

I also want to add, this is a total party food. Its a definite crowd pleaser and can be easily made ahead and kept warm in the oven. Yum!

Fajita Quesadilla                                 Serves 4

4 large flour tortillas
3 tbl butter
2 cups 1% mozzarella cheese
1/2 red bell pepper, sliced into 1" strips
1/2 green bell pepper, sliced into 1" strips
1/4 large yellow onion, diced
1/4 cup chicken pieces (perhaps from a leftover whole chicken?)

1. In a small pan, melt 1 tablespoon of butter and sautee vegetables until tender, add chicken and cook until heated through.

2. In a large skillet, heat to medium. Butter one side of your tortillas and place in the skillet, butter side down. Fill one side of the tortilla with half the cheese and sauteed vegetable mix. Top with a little more cheese if desired.

This is my 2nd quesadilla, you can see the 1st one under the top one.

Fold over other side of the tortilla. If you are making two and have enough room, butter and add your tortilla repeating the steps to fill, and fold. Cover with a lid and let cook for 2 mins.

3. Remove the lid, with tongs flip the quesadillas, recover and cook an additional 1-2 mins. Move to a cutting board and let sit for 1-2 mins to let cheese settle.

4. Slice into triangles and serve with sour cream and salsa for dipping.

Calories calculated using Sparkrecipes Calculator: 348 calories per serving

Coconut, Curry, and Lime Whole Chicken

Coconut, Curry, and Lime Whole Chicken


1 whole chicken, 3-5 lbs (with skin)
1 can coconut milk
2 tsp curry powder
1 tsp cumin
3 tsp salt
2 jalapenos, cut lengthwise
1 large garlic clove, finely minced
4 key limes
1/2 large yellow onion, cut into wedges

1. Optional: The night before, remove any internal organs from your chicken, and place in a small deep pot; cover with water. Put on the lid and refrigerate until the next day. I always do this step as it ensures a moist and delicious chicken every time.

2. Take chicken and place in a deep bowl, cut deep slits into chicken breast and thighs. Rub 2 tsp salt under the chickens skin and on the breast meat. Pour coconut milk over the whole chicken and cover bowl with plastic wrap. Place in refrigerator until 2 hours before dinner.

3. Preheat the oven to 375F. Lay out your roasting pan. Place coconut covered chicken in roasting pan (breast side up or down-does not matter), discard left over coconut milk. Combine curry and cumin, sprinkle evenly all over chicken. Spread salt and place jalapenos inside the chickens cavity.

4. Squeeze the juice of limes over the chicken and place in the bottom of your roasting pan. Sprinkle garlic over the top, pushing some pieces into the cut slits of the chicken meat. Scatter onion and other jalapeno in the pan, around the chicken. Pour a little bit of water (about 1/2 cup) in the bottom of the pan. Cover with foil.

5. Roast chicken for 1 hour, remove foil and roast another 30-45 mins or until golden brown and meat thermometer registers 180F in the chicken's thigh.

6. Enjoy! Serve with Coconut Rice, garnished with roasted jalapenos.

Calories calculated using Sparkrecipes calculator: 162.8 calories per serving

Honey Mustard Whole Chicken

New whole chicken recipe. I was trying to incorporate the sweet and spicy flavor again since I loved my honey jalapeno ribs so much.

This one is sweet from the honey and spicy from the curry, Yum! This is definately a good recipe to keep. I cooked my chicken whole, but I would reccommend you cut up the pieces to absorb the flavors better, turning once for even browning.

Honey Mustard Whole Chicken             Serves 4

4 lb whole chicken, (cut up Optional)
1/2 c honey
1 tbl vegetable oil
2 tbl dry mustard
1 tbl garlic paste (or 3 cloves minced)
11/2 tsp curry
2 tsp salt

salt and pepper to taste

1. The night before take a large pot and place your chicken inside; cover with water. Place a tight fitting lid on top and refrigerate overnight.

2. Four hours before mealtime take out your chicken, drain and pat dry. Line a roasting pan with foil and place chicken inside, salt and pepper chicken generously. Mix all ingredients together in a small bowl then pour over the chicken. Wrap foil over roasting pan and put back in the fridge for two hours.

3. Two hours before dinner, take out your roasting pan with chicken and let sit on the counter for about 30 mins to bring it to room temperature (this ensures even browning). Preheat oven to 350F and cook covered with foil 45 mins. Remove foil, bast chicken if you want with juices. Cook another 45 mins or until juices run clear.

4. Take chicken out and cover with foil again, let sit 10 mins. Carve and serve.

Creamy Cauliflower Casserole

This recipe was made up as I went. Starting with a craving for cauliflower and something to warm my tummy.

Sorry about the pictures. This casserole may not be pretty (the tomatoes give it a wierd beige-rust color), but it sure is good.

Creamy Cauliflower Casserole          Serves 8-10

Sauce
1c heavy whipping cream
1 c chicken broth
1/4 c white wine
1/4 c Asiago cheese, shredded
1 c sun dried tomatoes, not packed in oil, julienne cut
2 tbl cornstarch with equal parts water mixed

Casserole
1 Medium Cauliflower, cut into florets
2 c Farfalle Tricolore (any GOOD tri colored pasta with semolina)
2 tbl butter
1/2 red onion, diced
1 c mushrooms, sliced
1 tsp crushed red pepper, dried
4 garlic cloves, large, minced
1 inch ginger, fresh, minced
1 lb chicken, cooked and shredded (Optional)
salt and pepper to taste

1. In a small saucepan over medium heat, cook cream until just bubbling, don't boil over. Stir in broth, wine and Asiago cheese. Stir until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside.

               
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 minutes; add chopped cauliflower to the pot to cook together. Cook another 10 minutes; drain.

3. In another large saucepan over medium heat, melt butter. Saute red onion and mushrooms until soft. Stir in garlic, ginger and spices; cook for 2 minutes. (I wish I thought of it before, but spinach would be wonderful in this, mix in now if you want.) Stir in chicken, toss with spices and cook another 5 mins. Add Asiago cream sauce, and heat through.

4. Pour cauliflower and pasta in a 2 1/2 quart casserole dish. Toss with Asiago sauce until evenly coated. Sprinkle with more shredded Asiago cheese and chopped parsley. OR top with bread crumbs tossed with some melted butter, more Asiago cheese and heat in oven for another 10 mins until crunchy and golden brown.

Calories calculated using SparkRecipes: 393 calories per serving

Rootbeer Marinade

I really have been enjoying this "take anything you have in your house and see what you can come up with for dinner" plan. Tonight, I was planning on making fajitas.

Let me begin this post by saying, I LOVE fajitas! I can eat them everyday if I was allowed. They are nutritious, simple, quick, and above all delicious! Plus, they fit perfectly into my no processed foods plan this month.

Well, tonight (last minute) I decided my good ole' fajita recipe wasn't going to do. I needed to mix it up a bit. My solution came with my next question.

What else was I in the mood for? Root beer! I had one bottle left of the best (I repeat BEST) root beer in the world. Henry Weinhard makes more then just beer, his root beer is amazing. I had planned on drinking my last one with my fajitas, but....

I thought, what the heck. People make marinades out of beer, why not root beer? So I made the sacrifice and shared my rootbeer for an experimental marinate.

I remember making root beer in Biology class. It was really fun and I remember discussing how the yeast will carbonate and fermentate the mixture giving it that bubbly signature.

Knowing this, I knew my meat would be nice and tender letting all those bubbles go to work paired with sassafras and sugar (yum!).

This is what I came up with. We enjoyed our dinner, fajita style.

Root beer Marinade

Weinhard bottle caps amuse me

1 Twelve Ounce Bottle Of Henry Weinhard's Root Beer

1/4 cup Teriyaki or Soy Sauce
1/2 cup Vegetable Oil
6 garlic cloves, minced

1 inch, ginger root, minced
1 tsp Black Pepper

1 tsp Crushed Red Pepper Flakes

2 lbs of skirt steak, boneless chicken or pork lion cut into 2 in strips


Fajita style serve with: 1/2 large yellow onion, 1 green and yellow or red bell pepper sliced and sauteed in a tsp of oil. Warm 6 in corn tortillas.

Instructions:

 

1. Get a gallon sized, plastic, zippable bag. Mix all the ingredients together. Add the meat and seal the bag. Mush it around a little and place bag in a medium sized bowl.

2. Let marinate 2 hours or overnight (I am a fan of overnight marinating)

mmm...foamy bubbles

3. Remove meat, grill, enjoy.

Obviously, I broke my no processed food rule with this marinade by including root beer. But you can always one up me, MAKE your own root beer!

Do it! And then leave me comments how that went, I'd love to know.

Pot to Crock: Italian Chicken and Onions

I am starting a new set of recipes called "Pot to Crock." Definiton: Start with one pot and cook in the crockpot, and done! 

I own a crockpot but hardly use it. I know some of our bloggers out there live by them and are hardcore believers. I see them as lazy cooking (sorry!).

The food tastes blander, vegetables all end up tasting the same instead of having their own character flavor. I am not a fan.

But, I decided to give it a go and for the rest of the year I'm dedicating at least 2 nights a month to experimenting and creating crockpot meals that I, (and my tastebuds) can approve of.

Starting with this one:

Italian Chicken and Onions                           Serves: 6-8
Inspired by SkinnyTaste

6-12 chicken thighs and drumsticks (or one picnic pack)
salt and fresh black pepper
1/2 tbl rosemary, dried 
1/2 tbl marjoram, dried
1/2 tsp sage, ground
2 tbl olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
2 celery stalk, chopped
1 carrot, chopped into coins
pinch red pepper flakes (optional)
1/4 cup white or blush wine
2 cups low sodium, fat free chicken broth
4 ripe tomatoes, slices then quartered
1/2 tbl bay leaf, crushed
1 package of Egg Noodles (Optional)

Do all your prep work first!

1. Season the chicken with salt and pepper. Place a large heavy pot on medium-high heat. Add 1 tbl olive oil then add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Cook about 4-6 pieces at a time. Move chicken to the crockpot.

2. In the same large pot, drain any remaining chicken fat and sauté garlic, onions, and all the spices in remaining oil. Saute until golden, about 3 minutes. Add chopped celery and carrots and saute until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom. Pour over chicken in crockpot.

3. In the same large pot, add chopped tomatoes and bay leaves, cook until tomatoes are soft and begin to break down. Add to crockpot and stir all together, moving some chicken pieces from the bottom.

4. Cover with lid and cook on low for 4-6 hours taking the lid off the last 30 minutes so some of the juices can evaporate out.

5. In the same pot, boil egg noodles according to the package directions. Serve with noodles or fresh warm bread.

Using SparkPeople Calculator: 136 calories per serving.  (If serving 8, noodles not included in calculation)

Whole Roasted Tandoori Chicken

Last year I made tandoori chicken for the first time, not ever trying it before. I made it into tacos! Believe me, it won me over fast. It was easy, it was FLAVORFUL, and since that meal I had been interested in the playfulness that spices have on one another.

I have recently gotten into the habit of roasting a chicken every week. That's right, every week (or every other week)! It is a very easy and frugal practice to have if you enjoy chicken as much as I do.

I mean think about it; you get a great meal, chicken stock from the bones and you have pre-cooked shredded chicken on hand at all times for salads, quesadillas etc... I love it.

This week after a little spice shopping spree, I decided to go a little non-traditional and roast a whole chicken in a tandoori marinade. When I say non-traditional, I mean tandoori is usually served as cut up pieces of chicken and can be fiery hot and red to show it.

I'm a bit of a weakling when it comes to heat in my food, I like it spicy, but not painful! So this recipe is adjustable to your tastes. I hope you enjoy it as much as I did.

Whole Roasted Tandoori Chicken

1 2-3lb whole roasting chicken, skin and visible fat removed (or 4 skinless chicken breasts)
1 Tbl Lemon Juice
1/3 teaspoon salt
1/2 cup plain non-fat yogurt (NOT vanilla!)
1/4 teaspoon turmeric
2 tsp cumin powder
2 tsp coriander powder
1/2 tsp black pepper
1/2 tsp chili powder
3 cloves garlic, minced
1 inch fresh ginger, minced
1/4 a bunch of minced fresh cilantro

Optional: cayenne or minced hot peppers to taste

Instructions:

1. Remove the skin and visible fat from your chicken. This is a bit time consuming (15mins?), but very easy to do at home. Cut several deep slashes into the fleshy parts of the chicken.

2. Rub the chicken all over with the lemon juice, making sure to rub into the slashes. Then rub with salt, again, getting it into the gashes. Let the chicken sit, while you prepare the marinade. Wash your hands with "hot as you can stand" water and soap after each time you touch your chicken to prevent the spreading of germs!


3. Get out a pot big enough to place the chicken in, line the pot with two pieces of foil. For the marinade, beat the yogurt with a fork until it's silky, then stir in all the dry, powdered spices. Stir in the minced ginger, minced garlic and cilantro. Slather the chicken with marinade, making sure to get plenty of the marinade in the slashes.

I did not add chili power to this mix

4. Move the marinaded chicken into the prepared pot, loosely wrapping foil over chicken. Secure a tight fitting lid on the pot and place in the refrigerator. The pot and lid are necessary tools to prevent the spreading of salmonella into your other foods in the fridge. Let chicken marinate overnight or 30 mins.

Go all the way, OVERNIGHT! I have been making a lot of chicken's recently and I have found that if you marinate overnight, the chicken always, without fail, comes out amazingly moist and delicious. Plus, I enjoy this recipe because you have dinner all ready to go, just pop in the oven and your done! I can see this a good small party food...? More time for your guests.

5. Two hours before dinner...Take out a roasting pan and set oven to 375F. Lift chicken out of pot and place into roasting pan (you can line the pan with fresh aluminum). Bake uncovered for 1-1/2 hour.

Just before placing in the oven I sprinkled the chili powder on the skin.

6. After a time, check chicken to see if cooked thoroughly. Remove from oven and wrap foil from pan around chicken (or create a foil tent from another piece), and let mean rest for 20 mins before carving. This is a good time to start your rice or veggies.

I don't carve well. I love you can see the gashes!

7. Serve with hot rice and veggies (even better vegetable Biryani) and naan or homemade dinner rolls.

The leftovers (if there are any) are wonderful as sandwiches or wraps, with a little bit of sauce drizzled on top.