Buttermilk Baked Chicken

Ingredients

·         Vegetable oil, for baking sheet

·         8 slices white bread

·         1 cup buttermilk

·         1 teaspoon hot-pepper sauce

·         Salt and pepper

·         3/4 cup grated Parmesan cheese (2 1/2 ounces)

·         1 teaspoon dried thyme

·         4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Directions

1.     Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

2.     In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

3.     Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

4.     Bake until chicken is golden brown, about 35 minutes

Baked Penne with Chicken and Sun Dried Tomatoes

Ingredients

·         6 tablespoons butter, plus more for baking dishes

·         Coarse salt and ground pepper

·         1 pound penne rigate

·         1 teaspoon olive oil

·         2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally

·         1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

·         4 garlic cloves, minced

·         6 cups whole milk

·         10 ounces white mushrooms, trimmed and thinly sliced

·         1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

·         1 1/2 cups shredded provolone (6 ounces)

·         1 cup finely grated Parmesan (4 ounces)

Directions

1.     Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2.     In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3.     In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4.     Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

5.     Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Backwoods Homecookin and BBQ Southern Recipes Chalupa

Backwoods Home Cookin' and BBQ~ Southern Recipe's~

CHALUPA

1 lb. pinto beans

3 lb. pork roast

7 cups water

1/2 cup chopped onion

1 (4 oz) can chopped green chiles

2 cloves garlic, minced tortilla chips

1 Tbsp. salt

2 Tbsp. chili powder

1 Tbsp. cumin

1 tsp. oregano

Put all ingredients except corn chips in crock pot. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, picante sauce.

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Green Beans and New Potatoes

Green Beans and New Potatoes

There is nothing like the taste of slow cooked green beans and new potatoes. Of course the best way to do that is to use the crock pot. Even if I'm not making the main dish in the crock pot, I love to use it to make side dishes (which is what I often do). Crock pot green beans and new potatoes are probably my favorite childhood dish (it makes me think of visiting my granny's house when I was a little girl).

Here is how I do it:

• 2 - 3 pounds of fresh green beans, stringed and ends removed, broke into bite sized pieces
• 1 pound of new potatoes (red skin would work too, as would regular potatoes. If using regular russett potatoes, cut into 1 1/2 inch pieces.)
• 2 cups of chicken broth
• 1 clove crushed garlic
• 1 small onion, quartered
• 1 - 2 Tablespoons of unsalted butter
• salt and pepper, to taste (sometimes I use seasoned salt)

In a 2 - 3 quart crock pot, add all of the ingredients. Cook on high for 3- 4 hours or on low for 6 - 8 hours. Remove onion and garlic before serving, they are just for flavoring/ seasoning.

It's that simple...... and that good too. Goes well with any meat, but my favorite accompaniment is roast beef .

Bobby Deens Lighter Chicken Pot Pie

Bobbys Lighter Chicken Pot Pie

1897 Less Calories
268mg Less Cholesterol

Ingredients:

2 cups cooked cubed chicken
2 cups frozen mixed vegetables
1 cooked cubed all-purpose potato
2 (10 3/4-ounce) cans fat-free cream of mushroom soup
1/2 cup fat-free milk
8 (12 x 17-inch) sheets thawed frozen phyllo dough

Instructions:

Preheat the oven to 375°F degrees.

Combine the chicken, mixed vegetables, and potato in a large bowl. Stir in the soup and milk until well blended. Ladle about 1 1/4 cups chicken mixture into each of 4 ovenproof bowls. Place bowls on a jelly-roll pan.

Stack the phyllo sheets. Roll up, starting at a long side, then cut into 1/2-inch strips. Place the strips in a large bowl tossing to separate the strips. Spray the strips with nonstick spray and arrange over the chicken mixture. Lightly spray the tops with nonstick spray. Bake until the filling is hot and the phyllo is browned, 25 – 30 minutes.

Nutritional Information:

Per Serving: 348 Cal; 29 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 45 g Carb; 7 g Fiber; 7 g Sugar; 118 mg Calcium; 3 mg Iron; 814 mg Sodium; 57 mg Cholesterol

Original Recipe by Paula Deen: Lady and Sons Chicken Pot Pie
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 4
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Bobby Deens Lighter Cheesy Mac

Bobbys Lighter Cheesy Mac

291 Fewer Calories
193 mg Less Cholesterol

Ingredients:

Ingredients:
4 cups cooked multigrain elbow macaroni, drained
2 cups reduced-fat shredded Cheddar cheese
1/2 cup low fat (1%) milk
2 eggs, slightly beaten
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup seasoned bread crumbs
1 tablespoon olive oil

Instructions:

Directions:
Preheat oven to 350°F. Spray a casserole dish with nonstick spray.

After the macaroni has been boiled and drained, add cheese while macaroni is still hot.

Combine the milk, eggs, sour cream, mustard, salt, and cayenne in a medium bowl. Add to macaroni mixture. Pour into casserole dish.

Combine bread crumbs and oil in a small bowl until blended. Evenly sprinkle the crumb mixture over the macaroni and lightly spray with nonstick spray.

Bake, until the filling is hot and the topping is golden, 35 – 40 minutes.

Nutritional Information:

194 Cal; 13 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 25 g Carb; 3 g Fiber; 1 g Sugar; 170 mg Calcium; 1 mg Iron; 365 mg Sodium; 9 mg Cholesterol

Original Recipe by Paula Deen: The Lady’s Cheesy Mac
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8
Prep Time: 10 Minutes
Cook Time: 45 minutes
Difficulty: Easy

Black Eyed Peas and Bacon in the Crock Pot

6-8 depends Servings with a 4-6qt pot. ~ 5 - 7 hours - Low

• 1 pound dried black-eyed peas, rinsed and sorted
• 1 cup of water
• 1/2 pound bacon, cooked and crumbled
• 1-2 Tablespoons of Bacon Grease
• 1 large onion, diced
• 2 garlic clove, minced
• 1/2 teaspoon dried thyme
• Salt to taste

Black-Eyed Peas & Bacon in the Crock Pot

1. Cook your bacon in a skillet so you can use the bacon grease.
2. Crumble up the cooked bacon and set aside.
3. Strain the bacon grease to save at least 1-2 Tablespoons of “clean grease”.
4. Pour the black-eyed peas into the pot along with the water.
5. Next place the rest of the ingredients in the pot and pour the bacon grease in the pot last (Hold off on the cooked bacon).
6. Cover and Cook until peas are tender and ready to eat.

Serve with the cooked bacon as a topping. We like the texture of adding the cooked bacon as a topping. You certainly don’t have to do this. Using the Bacon grease will give this great flavor. (we’ll use 3-4 Tablespoons Hehehe) In the end you may want to add salt and pepper to find “Your” taste and, perhaps a little splash of Tobasco for some personality. Enjoy!