Crispy Oven Fried Chicken


This is one of my favorite dishes. I love fried chicken, but I don’t want the calories. Who does? This is a great alternative.

12 whole chicken wings (cleaned, rinsed, seasoned with spices below)

Flour/Cracker Mixture (can be lightly pulsed together in a food processor)

  • 1 tube of crushed saltine crackers (white or whole wheat)
  • 1.5 cups of flour (white or whole wheat)
  • salt, pepper, paprika, curry powder, Lawry’s, garlic powder

Egg Batter

Non stick cooking spray (This is important. It keeps the coating on the chicken when it is turned during cooking)

Preheat oven to 375 degrees. Spray baking pan with non stick cooking spray. Season the chicken and the flour with the same spices. Dip the chicken in the egg batter. Coat the chicken in the flour/cracker mixture. Place on baking sheet and place in oven. Turn chicken every 20 minutes for 1 hour 20 minutes.

IMG 7450 300x225   Crispy Oven Fried Chicken

chicken in the baking pan, ready for the oven

 

IMG 7458 300x225   Crispy Oven Fried Chicken

Oven Fried Chicken

The chicken is crispy and comes clean off of the bone. I’ve gotten props from southern friends, so I recommend you try it yourself. I’ve also dipped it in hot sauce and made buffalo wings for football parties!
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January 8, 2013
Food, Recipe

 
 

Beer can chicken


20110501 082255   Beer can chicken

This upright chicken roaster for the grill has been in the cabinet for at least 3 years in its original box. Since we got a new grill a month ago we decided to try this gadget out. We won it in a Crockpot Cookoff at my work as the prize for best soup/stew – my husband’s prized Brunswick stew recipe 🙂

The whole process is simple. Preheat your grill. Get a chicken, a can of the beer of your choice, herbs, aromatics, lemon, whatever. Open beer can and put it in the center cylinder. You can add seasonings to the beer if you like. Add the cone piece over the cylinder/beer. Season the outside of the chicken, and put the chicken’s cavity on the cone so it’s upright. Then arrange the vegetables, herbs, etc. on the tray around the chicken. Grill on indirect heat at 400-450 degrees for about an hour – check the temperature of the meat. Enjoy some of the moistest chicken ever!

May 1, 2011
Recipe

 
 

Coconut-Curried veggies with Tofu or Chicken


by

When you cook a meal, the main focus doesn’t necessarily have to be the protein source.  Many dishes can be made with interchangeable proteins.  In this meal we made curried Bok Choy, green beans, zuchinni, and white yams and topped it with either chicken or tofu.

The curried veggies were delicious.  Here’s how:

Ingredients:

Green beans
Bok Choy
Zuchinni
Sweet potato or yam, or white yam (to thicken and sweeten the curry)
Coconut milk (beverage or can)
Trifecta of awesomeness (Garlic, ginger, and leek)
Tofu and/or Chicken
Sesame seeds
Olive oil, corn starch, paprika, curry powder, paprika, turmeric (curry type spices)
Thai basil, Fresh Mint

Method:

Dice sweet potatoes or white yams, and boil until quite soft.  They will be added to the sauteed veggies to create a creamier curry

Saute the garlic and leek in a little oil in a large wok.

IMG 1094 150x150   Coconut Curried veggies with Tofu or Chicken

Fresh Mint

Add the green beans and zucchini, and the bok choy a little later

Add half of the ginger.

Add the boiled sweet potatoes to the wok.

Stir in about 1-2 cups of coconut milk beverage, or half a can of coconut milk.

Season with salt, pepper, curry spices, turmeric, paprika, garam masala, etc.
Add the remaining ginger, chopped mint, and some fresh thai basil
Thicken with a little corn starch blended in cold water if necessary.

 

IMG 1101 300x225   Coconut Curried veggies with Tofu or Chicken

Sauteeing the veggies with potatoes

Proteins:

To make your protein, simply season your tofu or chicken with the same spices you are adding to the curry.

IMG 1103 300x225   Coconut Curried veggies with Tofu or Chicken

Proteins: seasoned chicken and tofu

Add sesame seeds as well if desired.

IMG 11091 300x225   Coconut Curried veggies with Tofu or Chicken

Add sesame seeds and spices while cooking

Saute in a small pan until cooked through and add to the curried veggies when serving.

IMG 1105 300x225   Coconut Curried veggies with Tofu or Chicken

Cooking proteins and veggies separately

Finished!

IMG 1112 300x225   Coconut Curried veggies with Tofu or Chicken

Tofu(left) and Chicken(right) with curried veggies

Two options.. tofu or chicken!

IMG 1114 150x150   Coconut Curried veggies with Tofu or Chicken

Chicken!

IMG 1116 150x150   Coconut Curried veggies with Tofu or Chicken

Tofu!

 

April 21, 2011
Food, Recipe

 
 

Sweet & Spicy Chicken Thighs


This spicy rub followed by a sweet honey and apple glaze is the perfect combination. The skin was just the right level of crispness and the chicken thigh was juicy and moist.  The sweetness of the honey/cider vinegar glaze hits your tounge first, followed by the spicy rub. It is an easy recipe to throw together with ingredients that are almost guaranteed to be in your pantry. It requires no marinating so it took all of 20 minutes from start to finish. Just the type of recipe I need for a last minute meal. I served it with a small side salad, as well as a lentil and kale sautee.

   Sweet & Spicy Chicken Thighs

   Sweet & Spicy Chicken Thighs

   Sweet & Spicy Chicken Thighs

   Sweet & Spicy Chicken Thighs

Sweet & Spicy Chicken Thighs

Servings: 4 chicken thighs

Serving Size: 1 chicken thigh

Nutrients per Serving: 110.9 calories; 3.3g fat; 57.3mg cholesterol; 657.0mg sodium; 251.3mg potassium; 7.6g carbohydrates; 14.3g protein

  • 2 garlic cloves, diced
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground red pepper
  • 1/2 tsp ground cinnamon
  • 4 skinless, boneless, chicken thighs
  • 4 tbsp honey
  • 1 tbsp cider vinegar
  1. Prepare a small cookie sheet by covering it with foil and spraying it lightly with non-stick cooking spray.
  2. Combine dry ingredients in a medium-size bowl. Add chicken thighs to bowl and toss to coat them thoroughly.
  3. Turn broiler on.
  4. Place chicken on pan and broil chicken for 5 minutes on each side. Careful not to let cook any longer or dry rub will burn.
  5. Combine honey and cider vinegar in a bowl. Whisk together.
  6. Remove chicken from oven and brush honey/cider mixture on chicken.
  7. Broil 2-3 minutes. Remove chicken from oven and turn over. Brush honey/cider mixture on the second side.
  8. Broil 2-3 minutes.
  9. Make a mini-slice in the under side of one piece of chicken to ensure that it is thoroughly cooked.

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March 31, 2011
Food, Recipe

 
 

Asian Noodle Bowl


I used to work at a local college and one of my favorite cafeteria dishes was the “Asian Noodle Bowl.” It’s fairly simple. Pick your noodle (or not), pick your veggies, pick your protein (or not), and pick your herbs/garnishes.

At home, I make the same thing. I start with rice stick noodles. They are almost translucent and about the length of a pencil. There are also vermicelli (angel hair) varieties and I love the wide rice noodles. Any pasta, or rice will work.

On this evening, I used colorful veggies (tri color pepper strips, yellow squash, carrot), mushrooms and kale. I also diced some ginger and garlic. At my old job, I would add spinach, bok choy, or cabbage.

I boiled the pasta and when it had about a minute left, I added the veggies and ginger. I brought them to a rolling boil for about a minute and then poured them into a strainer.

In another pan, I sautéed ginger, garlic, leek, diced chicken breasts (seasoned with salt, pepper, and hot sesame oil) and black beans from a can (drain half of the liquid from the can. Use the rest for sauce).

The picture shows the noodles and veggies on the bottom, chicken and black beans for the second layer, and then a garnish of thai basil, cilantro, lime, and snow pea shoots (for a cold crunchy addition)

noodlebowl 300x225   Asian Noodle Bowl

Asian Noodle Bowl

. I added soy sauce and hot sauce.

It wasn’t as good as the ones in the cafeteria. They had a bunch of garnishes; chilli oil, roasted garlic oil, chicken broth, vegetable broth and asian sauces. All are great for more robust flavor. Overall, I was happy with the dish and it made for good leftovers at work the next afternoon. Try this at home. It’s fairly easy and you can customize everyone’s bowl with different spices and garnish.

March 23, 2011
Food