Chicken Fried Chicken

Ingredients

30 saltine crackers

2 tablespoons all-purpose flour

2 tablespoons dry potato flakes

1 teaspoon seasoned salt

1/2 teaspoon ground black pepper

1 egg

1/4 cup vegetable oil

6 skinless, boneless chicken breast halves

Directions

Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.

Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.

One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.

Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Chicken and Broccoli Braid‏

Ingredients

2 cups diced, cooked chicken meat

1 cup fresh broccoli, chopped

1/2 cup red bell pepper, chopped

1 clove crushed garlic

1 cup shredded Cheddar cheese

1/2 cup mayonnaise

2 teaspoons dried dill weed

1/4 teaspoon salt

2 tablespoons slivered almonds

1/4 cup diced onion

2 (8 ounce) packages refrigerated crescent rolls

1 egg white, beaten

Directions

Preheat oven to 375 degrees F (190 degrees F).

In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Parmesan Chicken

Ingredients

4 (4 ounce) boneless, skinless chicken breast halves

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1 egg

1 tablespoon butter or margarine

1 tablespoon vegetable oil

Directions

1.Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Chipotle Crusted Pork Tenderloin

Ingredients

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons chipotle chile powder

1 1/2 teaspoons salt

4 tablespoons brown sugar

2 (3/4 pound) pork tenderloins

Directions

1.Preheat grill for medium-high heat.

2.In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.

3.Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

BBQ Pork for Sandwiches

Ingredients


1 (14 ounce) can beef broth

3 pounds boneless pork ribs

1 (18 ounce) bottle barbeque sauce

Directions

1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

3.Bake in the preheated oven for 30 minutes, or until heated through.

Beef Chili

1 lb lean ground beef 2 Tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 Tbsp cumin seeds
½ Tbsp cracked black peppercorns
1 Tbsp chili powder
1 tsp salt
½ tsp ground allspice
¼ tsp cayenne pepper
2 tsp unsweetened cocoa powder
1 Tbsp cornmeal
1 Tbsp Worcestershire sauce
1 can beef broth
1 can tomato sauce (or 2 if you prefer)
2 cans corn kernels, drained, OR 2 cups frozen corn, thawed
2 cans red kidney beans, rinsed & drained (or 3)
1 cup pimento-stuffed olives, thinly sliced
1 red or yellow bell pepper, chopped

possible toppings:

corn chips
sour cream
cheddar cheese
Tabasco sauce
avocado
lime

Brown meat, drain fat if desired, and set aside (or place in crock-pot). In a large pan, heat oil, then sauté onions and garlic till softened.

Mix seasonings in mortar and pesto to crack peppercorns and blend flavors. Then add to cooked onions. Cook 1-2 minutes.

Add cocoa, cornmeal, Worcestershire sauce and broth to pan. Bring to a simmer for a few minutes to reduce slightly. Pour into crock pot.

Add all canned foods to crock pot with meat and onion mixture. Cook on low for 8-10 hours or high for 4-5 hours.

Add olives and chopped peppers for last 35-45 minutes of cooking. Season with Tabasco if more heat is desired.

Serve with cornbread and the toppings of your choice.

Porcupine Meatballs

1 lb. ground beef
2 cups uncooked long grain rice
1 egg, slightly beaten
1 Tb. dried parsley
2 Tb. onion, finely chopped
1/2 tsp. salt
1 can condensed tomato soup
1 soup can of water
1 tsp. Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, dash of pepper and 1/4 cup tomato soup. Mix well. Shape into 20 small balls and place in skillet. Mix remaining soup, water and Worcestershire sauce and pour over meatballs. Bring to boil, reduce heat, cover and simmer for 40 minutes, stirring often or bake at 350 for 1 hour and 300 fo 1/2 hour.

Corn Dogs

1 egg, beaten
1 cup milk
1/2 cup cornmeal
1/3 tsp. salt
1 cup flour
1 tsp. baking powder
1 Tb. sugar

Mix.

Cook 20 hot dog and dry.

Dip in batter. Fry (375 degrees) til brown.