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.

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chicken in the baking pan, ready for the oven

 

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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

 
 

Vegetable Mini-Quiches


by

Weekday mornings are busy, but breakfast is important.  These mini quiches are quick and easy to make and perfect for freezing in individual portions!

IMG 3338 300x225   Vegetable Mini Quiches

Vegetable mini quiches

Ingredients:
VEGETABLES!– any will do, but here’s what I used:

  • 1 bell pepper, diced
  • 2 jalepenos, minced
  • 1 tomato

    IMG 3318 225x300   Vegetable Mini Quiches

    Tomato and Feta

  • 1 1/2 cup broccoli
  • 4 large mushrooms

    IMG 3327 300x225   Vegetable Mini Quiches

    Veggies for the quiche

  • 1/2 cup leek, minced
  • 2 garlic cloves, minced
  • 6 eggs
  • 10 oz egg whites

    IMG 3319 300x225   Vegetable Mini Quiches

    Eggs and egg whites

  • 1 cup feta cheese, crumbled
  • handful fresh basil, chopped
**Original recipe called for milk as well.  In another attempt I added 1 cup of Almond milk but the quiche came out a little thinner.**
This makes 12 muffin tins full and 1 loaf pan–so maybe 24 muffin tins.

Directions:
Preheat oven to 350 degrees.
Chop all vegetables, garlic, and leek.
Saute vegetables in a little butter or olive oil (garlic, leek first, then broccoli, then peppers, then mushrooms) until slightly tender.
Beat eggs in a large bowl.  Add egg whites, vegetables, fresh basil, and crumbled cheese.
IMG 3325 300x225   Vegetable Mini Quiches

loaf-style vegetable quiche

Spray muffin tins and/or loaf pans with oil and add quiche mixture to each.  Be sure not to fill muffin tins all the way to the top as they expand a bit while cooking.

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Vegetable quiche before cooking

Bake at 350 for 20-40 minutes, depending on what you are baking them in and if you add milk.  Check quiche every so often for doneness.Enjoy!
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Mini Vegetable Quiches!

September 13, 2011
Food, Recipe

 
 

Bolognese N’ Biscuits


Last night, I ate our Fresh Tomato Bolognese over squash noodles. Dope!! Why not drop some eggs in that sauce? It would be similar to my Egg Drop Salsa recipe. And this time, I think I want to eat it on top of a biscuit. Thank you again, Mom, for the Southern inspiration. One more thing . . . Make it an Atwater’s Cheddar Biscuit?

bolbrebowlbis 300x225   Bolognese N Biscuits

Bolognese N' Biscuits

 

 

 

 

 

 

While delicious, I did not need to have the whole biscuit. I would’ve been ok with just the top or the bottom and one egg . . . Or this 🙂

bolbreaksand 300x242   Bolognese N Biscuits

Bolognese Breakfast Biscuit

 

Delicious!! I love tomatoes and this season, the garden is giving us a plentiful harvest. I use the tomatoes for my sandwiches and our homemade salsa and Bolognese are turning out to be great compliments to my breakfast menu.

While I love this concoction, I try not to eat like this everyday. You might also try this healthier alternative Portobello, Tomato, and Egg White Breakfast Sandwich! This recipe is also quick and mobile for on-the-go individuals.

August 17, 2011
Food, Recipe

 
 

Egg Drop Salsa


Good morning beautiful people! Here is another easy recipe from the Queen of Breakfast! As always, I’ll start with a wonderful song.

Prinz Aus Zamunda

While you listen, grab these three ingredients!!

1 ½ cups salsa
2 eggs
your favorite cheese

I saw this recipe in a magazine. It called for tomatoes, green peppers, and a few spices. Cumin, salt, and pepper are staples in any Mexican dish. If you ever want to make your own taco seasoning and you don’t have Adobo, this is the best way to recreate that flavor in your own kitchen sans sodium from prepackaged mixes.

For my dish, I used our Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers. I put the salsa in a medium saucepan, turned my burner on medium heat and added a little cumin. When the mixture began to simmer, I made a little indentation in the sauce and cracked my eggs right into the salsa. I covered the pan and let it simmer for 5-7 minutes. For the last 60 sceonds, I put a few small pieces of sharp cheddar right on top of the eggs. Here is what happened . . .

eggssalsa1 300x225   Egg Drop Salsa

Egg Drop Salsa

 

 

 

 

 

 

 

 

 

Mmmmm 🙂 It was a great way to spice up my morning!

August 12, 2011
Food, Recipe

 
 

Southern Hospitality: Salmon Patties and Cheese Grits


Mom had a great visit and I’m so glad she cooked for me. As usual, she helped with the laundry and some light house chores. We took pictures too! I always say that I have Southern tendencies, and I owe them all to my mother’s North Carolina, Southern belle swag LOL. Here is her recipe for Salmon Patties 🙂

½ chopped onion
2 cans of salmon (drain one can)
2 eggs
one roll of crackers, crushed (she uses saltines)
dash paprika
1 tsp dry mustard

gtirseggssalmon 300x225   Southern Hospitality: Salmon Patties and Cheese Grits

Cheese Grits, Scrambled Eggs, and Salmon Patties

Combine all of the ingredients and form your salmon patties like you would a hamburger or black bean burger. Heat oil in a skillet on medium heat. When the oil is hot, place patties in the skillet and cook for 5-7 minutes on each side, or until golden brown. Depending on their size, this recipe will make 6-8 salmon patties.

Follow the directions on the box for Quaker Quick Grits. Add your favorite cheese after they thicken and while they are in their final simmering stages. I won’t share my mom’s seasoning for her grits. Sorry 🙁 Make your eggs the way you like ’em. My mom uses a ton of butter and Velveeta Cheese! Use the leftover patties for sandwiches!!

I can’t eat like I used to but I enjoyed indulging all weekend. I also cooked for her. Check out Smothered Pork Chops: Healthier Gravy!!

 

 

 

August 6, 2011
Food, Recipe