Tuesday, April 6, 2010

Chili Mac

I saw a Chili Mac recipe on Serendipity Bistro and wanted to make something quick and easy tonight, so I did just that. It was tasty and super fast. Now enjoying the thunderstorms and the cool breeze:)

1 1/4 c uncooked elbow macaroni
1 # ground chuck
A bunch of minced onion
Seasoned Salt
1 can turkey chili with beans
1 can corn, drained
1 small can tomato sauce
1 1/2 c shredded cheddar cheese

Cook macaroni according to package directions. In a large skillet cook ground chuck, season salt, and minced onion until no longer pink. Drain. Stir in chili, corn, and tomato sauce. Drain macaroni. Add macaroni to skillet & heat through. Turn off heat. Sprinkle with cheese. Cover until cheese is melted.

One pot meal:)

Monday, April 5, 2010

Chicken Fried Chicken

Chicken Fried Chicken is DELISH. I really like this recipe-even though it still stinks up the house with a nice greasy smell...lucky for me I am able to open the windows:) You can find the original recipe here.

(I never follow this directly, just through it all in...)
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes-I used more
1 teaspoon seasoned salt, I also mix in onion powder, and garlic powder...
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil-I use some EVOO too
6 skinless, boneless chicken breast halves-I used tenders! Cook quicker.

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.


Saturday, April 3, 2010

Sweet Potato Fries

Mmmmm these turned out as a delicious side dish! Yummy.

2-4 large sweet potatoes, scrubbed and patted dry
olive oil

Heat oven to 400. Peel sweet potatoes with potato peeler (or you can leave the skin on for extra nutrients!)

Slice sweet potatoes into thin strips - and try to slice them evenly, so they cook evenly. I found the easiest way to do this was chop the rounded ends off, then cut the potato in half again and again until I was left with little strips. Remember, the thinner they are, the quicker they look.

Place potato strips on large baking sheet so no fries are overlapping. Drizzle with olive oil and salt; shake the pan to coat evenly (another option here is to spray with Pam, or even better, use an olive oil spray can to evenly spray olive oil onto the fries.)

Bake for 20 minutes, and flip the fries. Bake another 20 minutes. Test for tenderness somewhere along there - if you like them, you can remove them early. If you want crunchy, let them go longer.