Crispy Chicken Fingers

Crispy Chicken Fingers 1
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Crispy Chicken Fingers 1

Crispy Chicken Fingers

Ingredients

  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1 cup buttermilk
  • 1-3/4 pounds boneless skinless chicken breasts, cut into strips
  • Oil for deep-fat frying

Directions

  1. In a large resealable plastic bag, combine the flour, bread crumbs, Parmesan cheese, salt, garlic powder and baking powder.
  2. In a shallow bowl, whisk egg and buttermilk.
  3. Dip a few pieces of chicken at a time in buttermilk mixture, then place in bag; seal and shake to coat.
  4. In a heavy skillet or a deep fryer, heat oil to 375°.
  5. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink.
  6. Drain on paper towels.

Make 6 to 7 fingers.

Serve with crisp French fries and your favorite dipping sauce

Posted in Crispy Chicken Fingers Tagged with:

Stuffed Cantaloupe

Stuffed Cantaloupe
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Stuffed Cantaloupe

Stuffed Cantaloupe

Ingredients

  • 1 medium cantaloupe
  •  1 x white wine
  •  ¼ pound blue cheese crumbled
  • ½ pound ricotta cheese
  • ¼ cup sour cream
  • Salt and black pepper

Directions

  1. Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter.
  2. Marinate the melon balls in wine until time to serve.
  3. In the meantime, blend together cheeses and cream.
  4. Season to taste with salt and pepper.
  5. Pile the cheese mixture lightly into the cantaloupe shell.
  6. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a “basket edge.
  7. Spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer.

Makes about 1 cup cheese mixture and about 20 melon balls.

Posted in Uncategorized Tagged with: ,

Italian Stuffed shells

Italian Stuffed shells
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Italian Stuffed shells

Italian Stuffed Shells

Ingredients

  • 1 package 12 oz. Jumbo Shells
  • 1 lb. lean ground beef
  • 2/3 cup onion, chopped
  • 1 or 2 cloves garlic, chopped
  • 2 cups water
  • 1 can 14 oz. stewed tomatoes
  • 1 can 6 oz. tomato paste 1 tablespoon beef-flavored instant bouillon
  • 1 1/2 teaspoon Italian seasoning
  • 1 container 15oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 2 eggs

Directions

  1. Prepare shells according to package directions.
  2. In a large saucepan, brown meat; pour off fat.
  3. Add onion and garlic; cook and stir until tender.
  4. Stir in water, tomatoes, tomato paste, bouillon and Italian seasoning.
  5. Cover; simmer 30 minutes.
  6. In medium bowl, mix ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, parsley and eggs.
  7. Stuff pasta with cheese mixture; arrange in 13 x 9 inch baking pan, overlapping slightly.
  8. Pour sauce over pasta; top with remaining mozzarella cheese.
  9. Cover; bake 50 minutes or until hot and bubbly.
  10. Uncover; let stand 10 minutes before serving.

Makes 6 – 8 servings

Serve with a fresh salad, a good crusty bread and your favorite wine

Posted in Italian Stuffed shells Tagged with: ,

Bavarian Sauerkraut

Bavarian Sauerkraut
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Bavarian Sauerkraut

Bavarian Sauerkraut

Ingredients

  • 1 tablespoon bacon drippings
  • 1 cup finely chopped onion
  • 2 (16 ounce) packages sauerkraut, undrained
  • 1 tablespoon packed brown sugar
  • 1 teaspoon caraway seeds
  • 1/2 cup chicken stock
  • 1/2 cup cooking sherry

Directions

  1. Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
  2. Place sauerkraut with juice into a large bowl and cover with water.  Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
  3. Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
Posted in Bavarian Sauerkraut Tagged with: ,

Sourdough Buckwheat Pancakes

Sourdough Buckwheat Pancakes
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Sourdough Buckwheat Pancakes

Sourdough Buckwheat Pancakes

Ingredients

  • 2 cups sourdough starter
  • 2 eggs, beaten
  • 1 tablespoon vegetable oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger

Directions

  1. In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger.
  2. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is.  The batter should be pourable, but not runny.
  3. Heat a griddle to 400 degrees F. Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle.
  4. Cook for about 3 to 4 minutes or until top is full of bubbles.
  5. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!
Posted in Sourdough Buckwheat Pancakes Tagged with: ,

Cornmeal Griddle Cakes

Corn Meal Griddle Cakes
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Corn Meal Griddle Cakes

Corn Meal Griddle Cakes

Ingredients

  • 1 cup stone ground cornmeal
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 4 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1 egg beaten
  • 2 1/2 cup milk
  • Butter and syrup

Directions

  1. Combine dry ingredients in a large bowl.
  2. Mix together liquid ingredients and stir into the dry ingredients.
  3. Cook on an ungreased hot griddle.
  4. Serve hot with butter and syrup
Posted in Cornmeal Griddle Cakes Tagged with: ,

Coconut Waffles

Coconut Waffles
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Coconut Waffles

Coconut Waffles

Ingredients

  • 1 ¼ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs separated
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • ¼ cup melted butter
  • 1 cup toasted coconut

Directions

  1. Preheat waffle iron.
  2. In a large bowl, combine flour, sugar, baking powder and salt.
  3. In another bowl, mix egg yolks, buttermilk, baking soda and butter.
  4. Whip egg whites until stiff.
  5. Blend liquids into dry ingredients.
  6. Fold in the egg whites and toasted coconut.
  7. Spoon into waffle iron and bake until golden.

Serve with warmed coconut syrup, toasted coconut and whipped cream.

 

Posted in Coconut Waffles Tagged with:

Hot and Spicy Bacon Stuffed Mushrooms

Hot and Spicy Bacon Stuffed Mushrooms
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Hot and Spicy Bacon Stuffed Mushrooms

Hot and Spicy Bacon Stuffed Mushrooms

Ingredients

  • 1 cup shredded Cheddar cheese
  • 1/4 cup minced onion
  • 5 slices cooked bacon, chopped
  • 5 jalapeno peppers, chopped
  • 1 teaspoon ground cumin, or more to taste
  • 1 teaspoon garlic powder
  • 30 mushrooms, stems removed, or more as needed

Directions

  1. Preheat oven to 350⁰ F. Line a baking sheet with aluminum foil.
  2. Mix cream cheese, Cheddar cheese, onion, bacon, jalapeno peppers, cumin, and garlic powder together in a bowl.
  3. Spoon cream cheese mixture into each mushroom. Arrange stuffed mushrooms on the prepared baking sheet.
  4. Bake in the preheated oven until mushrooms are tender and cheese is melted, 30 to 40 minutes.
Posted in Hot and Spicy Bacon Stuffed Mushrooms Tagged with: ,

Creamy Cheddar Pasta Salad

Creamy Cheddar Pasta Salad
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Creamy Cheddar Pasta Salad

Creamy Cheddar Pasta Salad

Ingredients

  • 1 pound rotini (or pasta of choice)
  • 1 red bell pepper, finely chopped
  • 3 ribs celery, finely chopped
  • 8 ounces cheddar cheese, cut into small chunks
  • 1/4 cup finely chopped onion
  • 1 cup of a quality mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley
  • Chopped fresh broccoli – Optional

Directions

  1. Cook rotini according to package directions, then drain and rinse under cold water until the pasta has cooled. Drain well.
  2. In a large bowl combine mayo, sugar, apple cider vinegar, black pepper and dried parsley.
  3. Combine the rotini with the dressing, then stir in chopped red bell pepper, celery, finely chopped onion, and chunks of cheese.
  4. Chill for one hour before serving. Enjoy!
Posted in Creamy Cheddar Pasta Salad Tagged with: , ,

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