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Oven Fried Chicken

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

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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


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





Roasted Red Pepper Remoulade

4 Jan

3 large eggs

1/2 jar roasted red peppers, drained

1/2 cup vegetable oil

1/4 cup finely minced onion

1 TBSP creole mustard

1 tsp lemon juice

1 clove garlic

1/2 tsp sugar

1/2 tsp salt

1/2 tsp ground cumin

1/4 ground red pepper

Beat eggs and vegetable oil together until well mixed. In the top of a double boiler cook mixture stirring constantly until eggs are very warm and start to thicken. Put egg mixture into a food processor; with motor running add the remaining ingredients. and pulse until smooth. Let cool before serving

Warm Potato Salad

31 Dec

3 pounds red-skinned potatoes, washed and quartered

6 slices smoked bacon, chopped

3 ribs celery, diced

6 green onions including tops–diced

1 tsp ground cumin

1 TBSP brown sugar

1/4 cup cider vinegar

1/2 cup chicken broth

Pinch of cayenne pepper

1/4 cup chopped fresh basil

Steam potatoes just until tender. Cook bacon in a large skillet until crisp. Transfer and drain on a paper towel. pour off all but 2 tablespoons of bacon fat from skillet. Add green onions, cumin, and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to a boil. Combine warm potatoes and bacon in a large bowl. Add hot dressing and toss to coat. Season to taste with salt and black pepper. Add basil and toss well.  Serve warm

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