Friday, January 29, 2016

Crispy Cheesy Baked Chicken

Tip:  Read directions completely before preparing.


Chicken and Marinade Ingredients:
¼ cup, white vinegar
1 cup, whole milk
1/2 teaspoon, Kosher salt
1/4 teaspoon, fresh ground pepper
4 large chicken breasts

Dry Ingredients:
1 sleeve, Ritz crackers
1 cup, Panko bread crumbs
1/8 teaspoon, Cayenne pepper
1/8 teaspoon, black pepper
¼ teaspoon, garlic powder
¼ teaspoon, onion powder
¼ teaspoon, sweet paprika
1/8 teaspoon, celery seed
¼ teaspoon, oregano, finely crushed
½ teaspoon, sea salt

Cheese Ingredients:
1 cup, cheddar cheese, grated
1 cup, Colby and Monterrey Jack cheese, grated

Creamy Chicken Sauce Ingredients:
½ cup, whole milk
]1  (10 ounce) can, cream of chicken soup
2 tablespoons, sour cream
2 tablespoons, butter
1 teaspoon, dried parsley flakes

Other Ingredients:
Non-Stick pan spray
¼ cup, melted butter


Chicken and Marinade:
In a large bowl add first four ingredients. The vinegar, whole milk, ½ teaspoon kosher salt, fresh ground pepper and let stand for 15 minutes.  Mix then add chicken breasts. Marinade the chicken for at least 3 hours.

In a small food processor grind up the ritz crackers.

Add the dry ingredients, spices, Panko bread crumbs, and ground Ritz crackers into a small pan.  Add the cheese into a separate small pan.

Do not rinse the chicken; dip each piece of chicken breast into the cheese. Press the cheese into the chicken with your fingers.

Press the cheesy chicken into the cracker crumbs and press it in. Spray a 9x13 pan with cooking spray, pour the melted ¼ cup of butter into the pan and spread and lay the chicken inside the pan.

Sprinkle the dried parsley over the chicken.

Cover the pan with tin foil and bake at 400 degrees for 40 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

Creamy Chicken Sauce:
Into a medium sized sauce pan combine the cream of condensed cream of chicken soup, milk, sour cream, parsley flakes, and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.  Enjoy!

Serves: 4 – 8, if you cut each breast into two.

Tip:  You can also use this chicken marinate for fried chicken recipes!

Tuesday, January 5, 2016

Easy Pork Chorizo and Egg Breakfast Tacos

Tip:  Read directions completely before preparing.

5 oz. Mexican pork chorizo (I used Cacique Brand)
4 large eggs, beaten
1 tablespoon, green bell pepper, chopped finely
1 serrano pepper, chopped finely
2 tablespoons, sweet onion, chopped finely
½ cup, mild cheddar cheese, finely shredded
4 heated flour or corn tortillas
cilantro and sliced radish, garnish (optional)

In a medium-sized skillet, over medium heat  cook chorizo for 5 minutes, breaking it apart.

Add onion and bell pepper. And cook until onion is translucent.

Pour the beaten eggs  over the chorizo in the skillet. Scramble serving lightly, until cooked. Do not over cook because the mixture will become dry.

Divide the scrambled chorizo and eggs into four.  Add to heated flour or corn tortilla.

Top with cheddar cheese.  Enjoy!!!

Servings: 4 Tacos

Tip:  You can make these ahead and keep warm by wrapping in aluminum foil until ready to serve.