Amazing chicken

2.5 lbs bone in skin on chicken
6 slices bacon sliced in half in pieces
1 medium onion diced
5 cloves garlic diced
1/2 cup flour
1.5 tsp lawrys seasoning salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
1.5 tsp garlic powder
2 tbsp olive oil
1 cup tomato sauce
2 cups chicken stock

In small bowl combine flour, seasoning salt, cayenne pepper, black pepper and garlic powder. In large pot or dutch oven add olive oil over medium low heat. Toss in bacon and allow it to render. While bacon is cooking lightly coat chicken with a portion of your flour mixture on all sides. Once bacon starts to crisp remove it from oil and set aside. Add chicken to pan and allow it to brown. While chicken browns take remaining flour mixture and coat your diced onions lightly. Once chicken has browned remove it and set it aside. Add onions to pan and stir around to loosen some of the bits off the bottom of the pan. Cook for about 3 minutes stirring often and add garlic. Cook for about 1 minute (you do not want the garlic to brown) and add in the tomato sauce. Using your spoon scrape the bottom of the pan to deglaze and pick up all of the bits from the bottom for intense flavor. Add bacon back into sauce and stir to combine. Add chicken back in pan and stir around to coat. Reduce heat to low. Add in 1/2 cup of chicken stock at a time allowing sauce to thicken as the chicken cooks. Once the sauce begins reducing if your chicken is not done add in more stock and let it continue simmering, stirring often and making sure to scrape the bottom of the pan. Once chicken is done, and the juices run clear serve chicken and sauce over a bed of rice.

Note: I used about 1.5 cups of stock during cooking because my chicken was cooking pretty slow. You can also use the broth to adjust for consistancy I wanted a rich sauce but not a heavy thick one so I went heavy on the sauce. If you prefer a thick chunky one go light on it.

Printable version click to enlarge

Grilled Cheese Sandwich with Turkey and Roasted Red Peppers

INGREDIENTS
2 slices white bread
butter, softened
1 slice Muenster cheese
1 slice pepper jack cheese
3 slices turkey deli meat
roasted red bell peppers slices

DIRECTIONS
1. Butter each slice of bread on one side. Heat a small skillet or griddle over medium heat. Place a slice of bread butter side down in the skillet. Top with slices of red bell peppers, muenster cheese, turkey, and then pepper jack cheese. Place other slice of bread on top butter side up.
2. Heat sandwich until bread is golden brown and cheese is melted. Serve immediately.

Beef and Barley Soup

INGREDIENTS
1 ½ pounds beef stew meat
1 cup frozen peas and carrots
4 stalks celery, chopped
1 onion, chopped
5 garlic cloves, minced
1 tablespoon butter
10 cups beef broth
2 cups water
1 can diced tomatoes
1 cup barley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

DIRECTIONS
1. In a large skillet cook beef until thoroughly cooked, about 7 minutes stirring regularly. Drain excess fat.
2. In a large pot sauté celery, onions, and celery in butter until onions are translucent, about 5 minutes.
3. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano. Bring to a boil.
4. Reduce heat. Cover and simmer for an hour, stirring occasionally. Remove lid and simmer for an additional 30 minutes.

Quick breaded tilapia, with tangy lemon dipping sauce

Tilapia
4 pieces fresh tilapia filets
3/4 cup Old Bay bread crumbs (or whole wheat)
3/4 cup corn meal
1 tsp pepper
1/4 tsp salt
1 cup buttermilk
1 pinch crushed red pepper
1 tbsp fish seasoning (I used Old Bay)

Sauce
1/2 cup sour cream
2 tbsp mayo
1 shallot finely diced
2 tbsp fresh lemon juice
pinch salt

Pre-heat oven to 450

In large bowl combine buttermilk, salt, pepper, fish seasoning and crushed red pepper. Mix and add fish. Marinate refrigerated for minimum 20 minutes maximum 6 hours. In medium bowl combine bread crumbs and corn meal. Line baking dish with foil and cooking spray. Using tongs take fish from buttermilk and coat both sides in bread crumbs. Place on foil. Bake for 12-14 minutes until fish falls apart when touched. In small bowl combine, sour cream, shallot, mayo and salt. Serve fish with dip on the side and enjoy.

Kung Pao Chicken

INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts, cut into chunks
5 tablespoons white wine
5 tablespoons soy sauce
5 tablespoons sesame oil
5 tablespoons cornstarch, dissolved in 5 tablespoons water
4 tablespoons chili paste
3 teaspoons white wine vinegar
6 teaspoons brown sugar
4 green onions, chopped
4 garlic cloves, minced
8 ounces sliced water chestnuts
4 ounces chopped peanuts

DIRECTIONS
1. Combine 2 tablespoons wine, 2 tablespoons soy sauce, 2 tablespoons oil and 2 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. In a medium skillet combine 3 tablespoons wine, 3 tablespoons soy sauce, 3 tablespoons oil, 3 tablespoons cornstarch/water mixture, chili paste, vinegar and sugar. Mix together then add green onion, garlic, water chestnuts and peanuts. Heat sauce slowly until aromatic.
3. Heat a large skillet over medium high heat. Add chicken and cook until meat is thoroughly cooked. Add sauce and let simmer together until sauce thickens. Serve with white rice.

Santa Fe Chicken Salad

INGREDIENTS
1 head of romaine lettuce, chopped
1 ½ cups cooked chicken
1 can southwestern corn (contains corn, black beans, bell peppers and onion)
2 tomatoes, diced
1 avocado, diced
½ cup cheddar cheese, shredded
½ cup Monterey jack cheese, shredded
spicy ranch
4 corn tortillas
1 tablespoon vegetable oil
salt

DIRECTIONS
1. Slice corn tortillas in small strips. In a small skillet, heat vegetable oil over medium high heat. Add tortilla strips and cook until they start to brown turning constantly. Remove and drain on a paper towel. Season with salt.
2. In a large bowl mix the remaining ingredients together. Make sure everything is well combined and fully covered in ranch.
3. Serve topped with tortillas strips.

Chicken Parmesan

INGREDIENTS
4 boneless skinless chicken breasts
3 tablespoon vegetable oil
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
2 eggs, beaten
1 tablespoon milk
1 cup bread crumbs
3/4 cup Parmesan cheese
3/4 cup mozzarella cheese
2 cups marina sauce

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Place chicken breasts under a sheet of saran wrap, pound chicken with a meat tenderizer until chicken is about ½ inch thick.
3. Assemble three bowls: one with flour, garlic powder, salt, pepper, oregano and basil combined, one with eggs and milk, and one with bread crumbs and ½ cup Parmesan cheese combined.
4. Heat large skillet with vegetable oil over medium heat.
5. Coat chicken with flour mixture, then into the egg wash, and then bread crumb mixture. Add to skillet. Cook about 7-10 minutes on each side or until thoroughly cooked.
6. Once the chicken is fully cooked place chicken in a large baking dish. Top the chicken with marina sauce. Then sprinkle with mozzarella cheese and remaining Parmesan cheese.
7. Bake for 10-15 minutes or until the cheese is melted.

Brown butter Gnocchi with spinach and pine nuts

• 1 16 oz package gnocchi
  
• 2 tbsp butter
• 2 tbsp pine nuts
• 5 garlic cloves, minced
• 1 (10-ounce) package fresh spinach, torn
• 1/4 tspn salt
• 1/4 tspn freshly ground black pepper
• 1/4 cup shredded Parmesan cheese

Cook gnocchi according to package directions, omitting salt and fat; drain. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 30 seconds. Turn of heat. Add gnocchi and spinach to pan and wilt spinach, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

It is very important to watch this meal as you cook. If you let the garlic go too long it will burn. If you burn the garlic the meal is ruined.

Baby Back Ribs

You begin prepping these ribs the day before. They are well worth the extra effort! They are juicy, tender and just fall off the bone.

INGREDIENTS
1 rack baby back pork ribs
favorite dry spices (I used Emeril’s rib rub, season all and pepper)
BBQ sauce
plastic wrap
aluminum foil

DIRECTIONS
1. Remove the skin on the back of the ribs. It acts as a barrier between the seasoning and the meat. Can start with a knife and peal the rest by hand.
2. Apply your dry spices to the ribs so that they are fully covered on both sides.
3. Tightly wrap in plastic wrap. Then wrap completely again in the foil. Let it marinate for 24 hours.
4. Preheat oven to 350 degrees.
5. Place ribs on the center rack and cook for 2 ½ hours. The plastic will keep them moist and cook them in your marinade and natural juices.
6. Remove ribs from the oven and open up the foil and plastic wrap. Do not remove the ribs from the wrap. They are tender at this point and may fall off the bones.
7. Let them sit in the juice and let them soak some of it up for 15 minutes. While they are sitting heat the grill to low heat.
8. Place the ribs on the grill and baste with the BBQ sauce. Let cook a couple minutes on each side constantly applying the sauce. Cut and serve.

Easy Guacamole

INGREDIENTS
3 avocados
1 lime, juiced
1 Roma tomato, chopped
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper

DIRECTIONS
1. In a medium bowl, mash together the avocados, lime juice, salt, garlic powder, onion powder, and cayenne pepper. Mix in the tomatoes.
2. Serve immediately or refrigerate until ready to serve.

Banana Chocolate Chip Bread

INGREDIENTS
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4-5 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled
2 eggs
1 teaspoon vanilla
2/3 cups mini chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan or 4 mini loaf pans.
2. In a large bowl whip bananas and sugar together. Add melted butter, eggs and vanilla. Beat well.
3. Mix in the flour, baking soda and salt.
4. Fold in the chocolate chips. Pour the batter into prepared loaf pan.
5. Bake for 1 hour for large loaf or 35 minutes for mini loaves. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack and let cool.

Bacon and Spinach Frittata

INGREDIENTS
8 eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pounds bacon, sliced
1 1/4 cup Swiss cheese, shredded
3/4 pounds frozen spinach
cooking spray

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Cook bacon in skillet on medium high heat until crispy. Remove and place on a paper towel lined plate.
3. Cook spinach according to package directions. Drain excess water.
4. In a large mixing bowl beat eggs and milk. Season with salt and pepper. Stir in 1 cup of cheese, bacon and spinach.
5. Spray 8 inch round baking dish with cooking spray. Pour in egg mixture and top with remaining ¼ cup of cheese. Bake for 25 minutes or until eggs are fully cooked. Let stand 3 minutes and serve.

Balsamic garlic roasted chicken

I'm nominating these pictures for worst pictures of food ever! But if you could smell my house the night I made this OMFG people it was good shit!

2.5 lbs bone in skin on chicken
2 tbsp aged balsamic
7 cloves garlic chopped
2 tbsp lemon juice
2 tsp hot sauce (I used tapatio)
1/4 cup olive oil
1 tsp ground mustard
salt and pepper to taste

Combine all ingredients besides chicken in large resealable storage bag. Taste marinade once combined for proper seasoning. Add chicken and marinate refrigerated for minimum 1 hour, up to 12 hours. Preheat oven to 350. Place chicken and marinade in baking dish and bake for 30 minutes skin down, covered. Remove foil, flip chicken twice (coating it in juices and marinade) and bake for another 10 minutes skin side up to crisp the skin. Chicken is ready when juices run clear. Your house will smell ridiculous while this cooks. I served with a scalloped potato and small salad with rosemary ciabatta bread.