I have to give credit to
bunchofcooks.blogspot.com before I begin.
(If you guys haven't already stolen this recipe yet.)
I keep going back to this site to get this recipe to either make for myself or give to my family. It is so stinking yummy I can't stand it. The first time I made it, I did as it says and put it in the bag and shook all the ingredients together and I didn't love how it all clumped together. So the second time I just coated the chicken with the ranch/mayo mix and sprinkled the bread crum mix over it evenly on both sides and I liked it this way much better. I made it with creamy potatoes.
I bag of hash browns
1 cup light sour cream
1 can cream of chicken
one handful of cheese
mix together
cook on 350 for 25 minutes or until potatoes are tender.
Enjoy
Spicy Oven Fried Chicken
If you don't want it spicy, you can substitute the chyenne pepper for paprika. Also, I used chicken breasts, but you can use bone-in chicken for a more authentic style.
INGREDIENTS:
4 boneless/skinless chicken breasts
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon chyenne pepper
1/2 cup light mayonnaise
1/2 cup ranch dressing
DIRECTIONS:
Preheat oven to 375 degrees F.
In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and chyenne pepper (or paprika).
Coat the chicken with mayonnaise/ranch mix. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.
Thursday, October 2, 2008
Saturday, August 9, 2008
PF Changs Mongolian Beef
We made this to celebrate the olympics and eat while we watched the opening ceremonies. It was incredible!
PF Changs Mongolian Beef
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions (or more!)
1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot.
2 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
4 Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
5 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
6 Let the beef sit for about 10 minutes so that the cornstarch sticks.
7 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
8 Heat the oil over medium heat until it's nice and hot, but not smoking.
9 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later.
10 Stir the meat around a little so that it cooks evenly.
11 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
12 Put the pan back over the heat, dump the meat back into it and simmer for one minute.
13 Add the sauce, cook for one minute while stirring, then add all the green onions.
14 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
PF Changs Mongolian Beef
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions (or more!)
1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot.
2 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
4 Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
5 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
6 Let the beef sit for about 10 minutes so that the cornstarch sticks.
7 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
8 Heat the oil over medium heat until it's nice and hot, but not smoking.
9 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later.
10 Stir the meat around a little so that it cooks evenly.
11 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
12 Put the pan back over the heat, dump the meat back into it and simmer for one minute.
13 Add the sauce, cook for one minute while stirring, then add all the green onions.
14 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
Wednesday, April 9, 2008
Santa Rosa Chicken Salad
Such a yummy salad and perfect for summertime!
Santa Rosa Chicken Salad
1 box long grain wild rice-cooked (Uncle Ben's-small box)
3 chicken breast halves-cooked and diced
4 green onions-diced
1 red bell pepper-diced
3 oz. Chinese pea pods-(fresh) remove ends and cut into thirds
2 medium avocados-diced
1 cup chopped pecans
Combine all ingredients, except avocados and pecans, and place in fridge overnight.
Santa Rosa Chicken Salad
1 box long grain wild rice-cooked (Uncle Ben's-small box)
3 chicken breast halves-cooked and diced
4 green onions-diced
1 red bell pepper-diced
3 oz. Chinese pea pods-(fresh) remove ends and cut into thirds
2 medium avocados-diced
1 cup chopped pecans
Combine all ingredients, except avocados and pecans, and place in fridge overnight.
Dressing
2 cloves garlic-minced
1/2 t salt
1/4 t pepper
1/3 c rice vinegar (Nakano seasoned rice vinegar)
1 T Dijon mustard
1/4 t sugar
1/3 c vegetable oil
Combine all dressing ingredients in blender. Cover and refrigerate. Mix with salad 2-4 hours before serving. Immediately before serving salad add avocados and pecans.
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