Amazing Crusted Chicken

 

 Amazing Crusted Chicken 

The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo helps seal the moisture in the chicken. The breading makes it crispy and flavorful, you can change up the breading ingredients to your liking. You can cook this in an Air Fry Oven or regular Oven.

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What you Need:

2 cups flavored crackers (such as Cheez-It®), or chips(try Flaming Hot® Cheetos), crushed

1 cup French-fried onions, crushed

1/2 cup Croutons or bread crumbs(any flavor)

2 teaspoons Everything Bagel seasoning

salt and ground black pepper to taste

4 skinless, boneless chicken breast halves - cut in half

3 tablespoons mayonnaise

Shredded Cheese of your choice for optional topping

How to Make it:

Preheat an oven to . Spray a baking dish with cooking spray. Preheat an oven to 375 degrees F (190 degrees C). 

Mix flavored crackers, French-fried onions, Italian bread crumbs, seasonings, salt, and pepper in a bowl. Crush them either in a food processor or with a mallet(use a food zip lock bag)Set aside. 

Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining crushed mixture on top; lightly spray the chicken with cooking spray. 

Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Air Fry oven 400 for 30 minutes maybe less.

If you like cheese, you can top this with your favorite shredded cheese and pop back in the oven just till melted before serving.

This is one giant chicken breast, I butterflied it open and sliced it

mixing the crumbs and the mayo I used Dukes

I added Flaming Hot Cheeto's today

Chicken Ready for the baking

Try my Loaded Sliced Baked Potatoes for this as a side

Loaded Sliced Baked Potatoes

 

Loaded Sliced Baked Potatoes

For a delicious easy twist on the classic baked potato, make these cheesy Loaded Sliced Baked Potatoes. Thick potato slices baked until golden brown then topped with melted cheddar, crispy bacon, and chopped green onions, served with sour cream for dipping.  

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SERVINGS 6

What you need:

3 large russet potatoes washed and dried

1 tablespoon oil vegetable, canola, or olive oil

Salt and pepper to taste

2 cups cheese shredded(any kind you like on potatoes, I used Colby and Monterey today)

6 slices bacon uncooked(optional)

1 tablespoon Italian seasoning blend and or Everything Bagel seasoning

2 green onions diced

How to make it:

Preheat oven to 375F degrees.

Slice the potatoes into 1/2-inch thick rounds. Place the potatoes on a large baking sheet in an even layer. Use a pastry brush to lightly coat the top and bottom of each potato slice with oil. Season with salt and pepper.

Bake the potatoes at 375F for 25 minutes.

While the potatoes bake, cook the bacon in a frying pan over low heat, turning occasionally for even cooking. Once fully cooked and crispy, remove the bacon from the pan and set aside to cool, then crumble once fully cooked; keep the bacon drippings for the next step.

Remove the potato slices from the oven and lightly brush on all sides with the bacon drippings.

Return the potatoes to the oven and bake for 10 more minutes.

Top the potatoes with grated cheese and crumbled bacon. Place back in the oven to bake until the cheese is melted, about 5 minutes.

Remove the potato slices from the oven, then sprinkle with Italian seasoning and green onions.

Serve immediately with sour cream.

These go really well with my Amazing Crusted Chicken

Over the Top Nachos

These nachos can be served as a meal, but all the good stuff makes for a great appetizer or snack while watching a game or a quick lunch for your family and friends. Better plan on making two plates of these, they're really good! Serve with sour cream, salsa, and guacamole.

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What you Need:

1 pound ground beef

1 onion, finely diced

salt and pepper to taste

1-2 TB Taco Seasoning(I make My own)

2 cups shredded Cheddar cheese

1 (16 ounce) can refried beans

1 can Ripe black Olives, drained

1 1/2 Cups of Velveeta, diced

1/2 Cup of Milk

1 Can Rotel type tomatoes, drained

1 Onion diced for topping

3 Roma Tomatoes, diced for topping

1 Can of Ripe Black Olives drained

1 (14.5 ounce) package tortilla chips

1 fresh jalapeno pepper, sliced

How to make them:

In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease. 

Add taco seasoning and 3tb Water, stir to mix.

In A sauce pan place Diced Velveeta and milk and cook over low heat till melted and keep from burning by stirring often, when melted add drained can of Rotel and stir.

Arrange chips on a platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange tomatoes, jalapeno peppers, onions, and black olives on top.

Finally pour Melted Cheese Sauce over all and Enjoy!!Serve immediately. 

Also try my recipe for Mexican Pizza goes great with Nachos recipe Mexican Pizza

Mexican Pizza

So Taco Bell has brought back the Mexican Pizza, however they were "Sold Out" when my family went to get theirs and so I decided to make our own. Best Pizzas Mexican Style ever. You can top them how you like best of all.

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Ingredients:

Approx 1/2 lb ground beef or ground turkey

1/2 TBSP taco seasoning

1/4-1/2 cup refried beans

1/4-1/2 cup salsa ( jarred or homemade)

1/4-1/2 cup shredded cheddar cheese (or your desired flavor)

2- 4in corn tortillas, the crispy crunchy ones, or you can fry  up your own.(corn preferred or flour)

your choice of toppings, ex: tomatoes, green onions, olives, sour cream

Directions:

Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

You should try my recipe for Nachos too, recipe Nacho's

Best Biscuits

 

Only 5 ingredients, comes together quickly, and on the table in about half an hour, these homemade biscuits are perfect!

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What you need:

2 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 1/4 cups heavy cream
Things You'll Need
Biscuit cutters
Whisk
Mixing bowls
Measuring cups and spoons
Rolling pin
Baking sheets
Silicone baking mat

How to make it:

Getting ready: Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter (I used a glass, and it was fine), and line a baking sheet with parchment or a silicone mat.

Whisk the flour(s), baking powder, sugar and salt together in a bowl. Pour about 1 cup of the cream over the dry ingredients, grab a fork and start tossing the ingredients together. If necessary, add more cream, a spoonful at a time, until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading – 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even – a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting – just add a couple more minutes to the oven time.)

Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

Expert Tips & FAQs

Freezing: The biscuits can be made to the point right before baking and frozen on the baking sheet. When frozen, wrap them airtight and they can be kept in the freezer for up to 2 months.  Bake without defrosting – just add a couple more minutes to the oven time.

Serving: Ideally these biscuits should go from oven to table and be served with cold sweet butter.

Storing: You can keep the biscuits in a plastic bag overnight and give them a quick warm-up in the oven the next day, but you won't recapture their freshly made flakiness.

Nutrition

Serving: 1biscuit | Calories: 164.91cal

Jalapeno Hush Puppies

Hush puppies with a pop of jalapeno peppers make any dish taste better.

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Servings: 16

What you need:

2 jalapeno peppers, seeded & chopped

1 cup plus 3 tablespoons all-purpose flour

2 cups cornmeal

1 1/2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 egg, large

1/2 cup buttermilk

1 green pepper, small, chopped

1/2 cup butter, melted

1 cup onion, grated

1 cup water

1 teaspoon salt

Oil for deep-fat frying

How to make it:

Thoroughly combine the flour with cornmeal, baking powder, baking soda, 

sugar and salt in a large bowl. Whisk the egg with buttermilk, butter and 

water in a separate bowl.

Add in the green pepper, jalapenos and onion; give everything a good stir. 

Stir the mixture into the dry ingredients until just moistened.

Heat the oil either in a deep-fat fryer or an electric skillet, to 375 F. 

Using teaspoonfuls; carefully drop the batter into the hot oil (work in 

batches) & fry until golden brown on both sides. Place them on paper towels 

to drain. Serve & enjoy. 

These go great with Fried Cornmeal Breaded Fish recipe Here

Fried Fish in Cornmeal Breading

This is a basic coating for fried fish. You can substitute any type of fish you like. You can also use this coating for vegetables.

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4 servings

What you need:

½ cup milk

1 tablespoon lemon juice 

4 (3 ounce) fillets cod

1 cup oil for frying

⅓ cup cornmeal

⅓ cup all-purpose flour 

1 teaspoon paprika

½ teaspoon ground black pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

How to make it:

In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.

In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.

Fry fillets in hot oil until golden brown.

Make some hush puppies to go with this, recipe here