Spicy Chicken Fillets

To watch this Video-Recipe click HERE!!

Hi everyone! today's recipe is another easy and very versatile dish! This one will make a great Spicy chicken Sandwich, a Delicious Salad  or it will also be just as good to serve with some rice or pasta and some greens or beans!I hope you enjoy this one!

Serves 4-5
Ingredients:

• 1 package of Thin Sliced Chicken Breast  (1½lbs. - 7 chicken fillets)
• 2/3 cup of flour
• 2 large eggs
• 1¼ cups Saltine Cracker Crumbs (replace with Panko Breadcrumbs, but the crackers will add more flavor)
• 2 tablespoons Smoked Paprika
• 1 tablespoons granulated Garlic
• ½ tablespoons of ground Black Pepper
• 2 teaspoons crushed Red Pepper (more if you like it really spicy)
• 1 teaspoon Curry Powder
• Salt to taste
• Vegetable oil for frying or cooking spray for baking

If you are baking the fillets:  Preheat the oven to 400ºF

In a bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, ½ tablespoon of black pepper, 2 teaspoons of crushed red pepper (more if you like it really spicy), 1 teaspoons of curry powder and salt to taste, mix well and set aside for minute. ( I added ½ tablespoon of salt)

Season the Flour with 1 tablespoon of the Paprika mixture, mix well and set aside.
Season the Cracker Crumbs with 2 tablespoons of the Paprika mixture, mix well, taste the flavor and set aside for a minute.

Place the eggs in a bowl, season them with ½ tablespoon of the Paprika mixture, beat well and set aside for a minute.

Coat the chicken with the flour Mixture. Make sure every chicken fillet is well coated with the flour and then dip the fillets in the egg mixture. Again, make  sure every fillet is well soaked with the egg mixture, shake the fillets, to get rid of the excess egg, and finally coat them with the cracker mixture.

Using a fork or your clean hands, press down the cracker crumbs onto the chicken fillets,to get a nice thick crust on them.  Keep on repeating this steps until you are done. (First coat the fillets with the flour, then dip them in the egg, then cover them with the cracker crumbs.)

You can either Bake this fillets or Pan Fry them, so heat up the oil to fry them or spray them with cooking spray and bake them at 400ºF for about 8-10 minutes or until cooked.

That's it,, enjoy!

Harvest Cranberry Pecan Chicken Salad

My good friend just served this at my shower.  Everyone was asking for the recipe.  I didn't try it until the very end because I am picky about chicken salad but I loved it and definitely wanted more!

Harvest Cranberry Pecan Chicken Salad
From Kristin Wynder

3-4 cups of rotisserie chicken (get what you can off your chicken)
1/2 cup pecans (or walnuts)
2/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1 cup dried cranberries
3 tablespoons shallot, minced
2/3 cup Greek yogurt
4 tablespoons mayo
4 tablespoons apple cider vinegar
 2 tablespoons rosemary, minced

Directions:
Shred rotisserie chicken (try to get the good non-fatty parts off) using your fingers or utensils.
Mix together Greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl, combine, shredded chicken, pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
Crostini’s:
Preheat oven to 350 degrees. Slice baguettes, arrange on a baking sheet, and brush both sides with olive oil then season with a little salt and pepper. Bake until golden brown, 15 to 20 minutes. Let cool. Top with Harvest Chicken Salad and arrange on serving platter.

Italian Dressing Dry Mix

I needed a packet of italian dressing on a Sunday and was without so I looked this recipe up. It worked great and I had all ingredients on hand! 

1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano, ground or 2 tablespoons oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 teaspoons salt or 2 teaspoons salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or 1 teaspoon basil leaves
1/4 teaspoon ground thyme or 1/4 teaspoon thyme leaves
1/2 teaspoon dried celery leaves or 1/2 teaspoon dried celery flakes

Laura Bush's Texas Governor's Mansion Cowboy Cookies

Pic courtesy Google images

My friend and cook extraordinaire, Lindsay, passed this recipe along to me. I knew that I had to try them b/c Lindsay said they were her new favorite chocolate chip cookie. And, coming from her, that means a LOT. So, I made a full batch (next time I'll halve it) and brought them to mutual. Suffice it to say they were a HUGE hit. I had people asking me for the recipe left and right. The full recipe makes a ton of cookies, but I was able to freeze them and now i just take one out whenever I have a "need.":)

Sidenote: I do not like coconut. I almost didn't make these for that reason. But,  Lindsay assured me you couldn't taste it. And, take it from me, you can't. These are delicious.

Laura Bush's Texas Governor's Mansion Cowboy Cookies 
given to me by Lindsay Grauling


3 cups flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 tbsp vanilla
1 cup semisweet chocolate chips (I put in 1/2 cup milk, 1/2 cup semi)
1 cup butterscotch chips
1 cup white chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened coconut flakes
2 cups chopped pecans (8 oz) (optional- I didn't use)

Preheat oven to 350ºF.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 
Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated. 
Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10 minutes (small cookies, 7 minutes) or until the edges are set (don't let them brown!). Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Lebanese Bread Salad

To watch this Video-Recipe please click HERE!!

Hi Everyone! Today's recipe was sent to me by one of my lovely Subscriber, "Okeegan", Thank you my dear Okeegan, I really appreciate your delicious recipe, I loved it! This salad is super easy to make and it has become one of my favorite salads of all times, I felt in love with its simplicity and all the flavors it has, so hopefully you will love it as much as I do!

Makes 2 "main dishes" or 4 side dishes
Ingredients:

• 100 grams of bread,  (I used 2 pita bread for the Salad and 2 more for garnish)
• 3 green onions
• 1 medium cucumber
• 1 yellow bell pepper
• 100 grams of cherry tomatoes
• 1 minced garlic clove
• 1 tablespoon of fresh mint finely chopped
• 1 tablespoon of fresh parsley also chopped
• 1 tablespoon of fresh cilantro finely chopped
• 3 tablespoons of lemon juice
• 2 tablespoons of orange juice
• 2 tablespoons of extra virgin olive oil
• 6 tablespoons of chicken broth (or 1 pinch of chicken bouillon seasoning)
• salt and black pepper to taste
• 1/4 teaspoon of granulated sugar
• + Parsley for Garnish

Preheat oven to 400ºF.

Brush the bread with olive oil. Cut the bread into bite-size pieces and bake at 400ºF for 8 minutes or until golden brown. (The recipe said to brush the bread with Lemon juice, but I wanted it to get nice and brown, so I brushed it with olive oil instead.)

To make the dressing: Combine the garlic, with the parsley, cilantro and mint, season with salt and black pepper to taste, I added ½ teaspoon of each; also add in ¼ teaspoon of granulated sugar, mix well, and add in the extra virgin olive oil, orange juice, chicken broth and 1 tablespoon of the lemon juice, mix well until well combined and set aside until ready to use.

Wash all the vegetables before using them.

Cut the onions into rings and place them in a large bowl.  Cut the cucumber lengthwise in half, remove the seeds. then cut it into small pieces, place them in the same bowl with he onions.

Remove the stem, veins and seeds from the bell pepper and also cut into small pieces about the same size as the cucumber pieces, place in the same bowl with the cucumbers.

Cut the cherry tomatoes in half,  place them in the bowl with the rest of the vegetables, toss everything together. Add half the dressing over the vegetables. Toss the salad once again, taste the flavor and add any salt and pepper if needed.

Top the salad with the bread pieces, and add 2 more tablespoons of the dressing over the bread and  1 more tablespoons of the remaining lemon juice, give everything one last toss and serve. (I recommend you add the bread pieces just before serving the salad, to prevent them from getting too soggy!)

Garnish with more bread pieces, and fresh parsley. Add more dressing or lemon juice if needed. Enjoy!

Chicken Enchiladas by Campbell's Kitchen
I made these last night and they were delicious! They have more of that cream of chicken soup flavor. I would add more sour cream next time because the soup flavor was a little strong, just my personal opinion. But I loved them and they were easy to make! 

Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 4

"Chopped chicken, green chiles and a flavorful sauce made from sour cream, onion, chili powder and Campbell's® Condensed Cream of Chicken Soup are wrapped in tender tortillas and baked with more sauce and shredded Cheddar cheese for a delicious Southwestern-style dish."

INGREDIENTS:

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup sour cream 1 tablespoon butter or margarine 1 medium onion, chopped 1 teaspoon chili powder

2 cups chopped cooked chicken or turkey 1 (4 ounce) can chopped green chilies 8 (8 inch) flour tortillas, warmed 1 cup shredded Cheddar cheese or Monterey Jack cheese

DIRECTIONS:

1.	Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
2.	Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

Corej Chicken Marinade

I am so excited to share this recipe with you. I originally had it at a friend's cookout and immediately had to ask for the recipe (thus, I have no idea from where it originally came). I then decided to use it to make grilled chicken skewers for that large party I catered a few months back. While I think this dish has the best flavor when cooked over a grill, it's pretty darn good when broiled in the oven too, which is what I did last night. The other trick about this dish is that I think it's absolutely imperative that you use chicken thighs and not breasts. I once used this marinade to make grilled chicken breasts and it just wasn't the same. Don't get me wrong, it was tasty, but after having enjoyed it on the fattier, more flavorful thighs, it was a distinct letdown. 

This marinade will easily cover two to three pounds of meat. It's best if you can let the meat soak for at least 3-4 hours, but it's still delicious when you only have time to give it an hour. The combination of flavors is superb. What's more, I am not a fan of mustard (that's an understatement, mustard is one of three flavors in the world that I simply cannot abide), but I love its addition in this marinade. Not only does it boost the flavor but it helps to emulsify the marinade so that all the flavors meld together. Look at that rich, dark color! Yum!

Corej Chicken Marinade

Yield: enough to marinate 2-3 pounds of meat

1/2 cup vegetable oil

1/3 cup soy sauce

1/4 cup lemon juice

1/4 cup Worcestershire sauce

2 TBS Dijon style mustard

1 tsp freshly ground black pepper

1 clove garlic, minced or pressed

1-3 pounds of deboned, skinless chicken thighs

Whisk all of the marinade ingredients together. Trim the meat as desired (either keep in whole pieces or cut into pieces to skewer for satay style) and place in the marinade. Let soak in the marinade, ideally, for 3-4 hours in the refrigerator. 

When ready to cook, prepare the grill or turn on the broiler. Grill over medium high heat or broil 5-6 inches from the element, flipping once. Use a thermometer to be sure the meat is cooked to approximately 160 degrees. 

The Corejs just told me they believe I've adapted the California Marinade recipe from the Better Homes and Gardens Barbeque Book, circa 1965. You've gotta love a classic!