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True Southern Fried Chicken

9 Feb
English: Several pieces of fried chicken.

Image via Wikipedia

3 quarts water

2 TBSP salt

8 pieces frying chicken

Salt to taste

Black pepper to taste

Garlic powder to taste

1 cup flour

2 cups vegetable oil

1/4 cup bacon grease

 

Combine water and 2 TBSP salt in a large bowl. Add chicken; cover and refrigerate for 8 hours. Drain chicken; rinse with cold water and pat dry. Sprinkle chicken pieces with salt, pepper and garlic powder to taste. In a one gallon zip loc bag, add flour, 1 TBSP salt, 1 tsp black pepper; shake to mix well. Add 2 pieces of chicken and shake to coat. Repeat with two pieces of chicken at a time until all have been coated. Combine vegetable oil and bacon grease in a large deep skillet over medium high heat or in an electric skillet set to 360 degrees. Add chicken skin side down three pieces at a time. Cook 3 minutes then add three more pieces, cooking for 3 minutes, then add remaining pieces. Cover and cook 6 minutes; uncover and cook 9 minutes; turn chicken pieces during the last three minutes for even browning. Drain on paper towels.

 

Serves 4

 

 

Oven Fried Chicken

30 Jan
English: Fried Chicken - breasts. I used Drake...

Image via Wikipedia

Light vegetable oil cooking spray

6 chicken drumsticks, skin removed

6 chicken breast halves, skin removed

3-1/2 cups ice water

1 cup plain nonfat yogurt

BREADING:

1 cup dried Italian bread crumbs

1 cup all-purpose flour

1 TBSP Old Bay seasoning

1 tsp garlic powder

1/2 tsp black pepper

Dash cayenne pepper

1/2 tsp dried thyme

1/2 tsp dried basil

1/2 tsp dried oregano

 

Preheat oven to 400

Coat a baking dish with 3 sprays of the vegetable spray. place chicken in a large bowl with ice water. Put yogurt into a medium bowl. Set both bowls aside.

Toss all the breading ingredients into a large zip loc bag. Seal and shake to mix. Remove 2 pieces of chicken from ice water. Roll each piece in the yogurt. Put into bag of bread crumb mixture and shake to coat. place on baking sheet. Repeat until all pieces of chicken have been breaded. Spray chicken lightly with cooking spray.

Place the baking sheet on the bottom rack of oven. Bake 1 hour, turning each piece every 20 minutes.

Serve hot.

 

Breast calories 185–2.2 grams fat

Drumsticks calories 195–4.2 grams fat

 

 

 

Grilled Chicken Salad

30 Jan

Marinate the chicken in the seasoned lemon juice, soy sauce, and garlic mixture for 2 hours; for flavorful, tender chicken.

 

5 TBSP fresh squeezed lemon juice

3 TBSP reduced-sodium soy sauce

2 cloves garlic, chopped

1/8 tsp black pepper

1 tsp dried basil

8 ounces boneless, skinless chicken breast

1 large red onion, cut into 1/8 inch slices

Light vegetable cooking spray

6 cups chopped lettuce

1 TBSp crumbled blue cheese

1 medium tomato, cored and diced

 

Dressing:

4 TBSP fresh lemon juice

4 TBSP balsamic vinegar

2 cloves garlic

2 tsp dried basil

 

Whisk together lemon juice, soy sauce, garlic, black pepper and basil in a bowl and set aside. Place chicken on a piece of plastic wrap and pound flat. Place chicken into marinade bowl and cover. Marinate for 30 minutes to 2 hours.

Preheat grill or broiler of oven. Place onion slices in a single layer on a baking sheet and spray lightly with vegetable oil; turn onions over and spray to coat. Remove chicken from marinade and place alongside the onions. Grill or broil for 5 minutes per side. Let chicken cool enough to handle the slice thinly. Spread lettuce on 4 plates, scatter  the onions and chicken on top. Sprinkle 3/4 tsp over each. Sprinkle tomatoes over cheese.

Combine the dressing ingredients in a blender and mix at low-speed until garlic is finely chopped. Serve with salad

 

Serves 4

 

176 calories per serving

3.2 grams fat

 

Chicken Corn Chowder

19 Jan

2 TBSP vegetable oil

1 large onion, finely minced

2 cups chicken broth

2-1/2 pounds Yukon Gold potatoes, peeled and diced

2 cups whole kernel corn

1 cup heavy cream

2 cups cooked chicken, diced

Salt and pepper to taste

In a heavy skillet over medium heat, add oil. Saute onions until translucent. Place in a Dutch, add chicken broth and potatoes. Cook 8 minutes and add corn. Cook for 6 minutes or until potatoes are soft. Add heavy cream; reduce heat to simmer; add salt and pepper to taste. Simmer until heated well, add chicken. Stir well. Serve hot.

Swiss Steak

16 Jan

Serve with mashed potatoes or white rice.

 

1/2 tsp salt

6 cube steaks

1/2 cup all-purpose flour

1 tsp black pepper

4-1/2 TBSP vegetable oil

1 medium onion, diced

1 medium green bell pepper, diced

1 ( 14.5 oz) can petite diced tomatoes

1 can cola soft drink

1 TBSP beef bouillion granules

2 TBSP tomato paste

 

Sprinkle salt evenly on both sides of steaks. Combine flour and pepper together in a shallow dish. Dredge steaks in flour mixture. In a large heavy skillet, heat oil over medium high heat; brown steaks 3 minutes on each side; Drain on paper towels. Drain drippings from pan leaving 1 TBSP in skillet. Saute onion and bell pepper in hot skillet 7 minutes or until tender. Add diced tomatoes and next 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return steaks to skillet; cover and cook over low heat 55 to 60 minutes or until tender.

 

Serves 4 to 6

Spicy White Cheese Dip

12 Jan

2 pounds white American deli cheese slices, torn

1 small sweet onion, minced

2 cloves garlic, minced

1 (10 oz) cans diced tomatoes and green chiles

3/4 cup milk

1/2 tsp ground cumin

1/2 tsp course ground pepper

 

Place all ingredients in a 6 quart slow cooker. Cover and cook on low for 3 hours. Stir well every hour.

Makes 8 cups

German Style Short Ribs

2 Jan

A crock pot makes easy fair of this long cooking recipe, but trust me it’s worth the wait.

3/4 cup sweet red wine

1/2 cup mango chutney

3 TBSP quick-cooking tapioca

1/4 cup water

3 TBSP brown sugar

3 TBSP cider vinegar

1 TBSP Worcestershire sauce

1/2 tsp salt

1/2 tsp ground mustard

1/2 tsp chili powder

1/2 tsp black pepper

4 pounds bone-in beef short ribs

2 medium onions, sliced

Hot cooked egg noodles or rice

In a 5 quart crock pot, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions. Cover and cook on low for 8 to 10 hours or until meat is tender. Remove ribs from cooker. Toss in a hand full of ice cubes to absorb the fat. Remove ice quickly and discard. Put cooked noodles in 13×9 glass baking dish. Arrange ribs on top and pour sauce evenly over the top.

Serves 8

302 calories per serving without noodles or rice. 11 g fat (5 saturated) 55 mg cholesterol, 378 mg sodium, 28 g carbs, 1 g fiber, 19 g protein.

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