Archives for June 2019

French’s Crunchy Onion Chicken

Ingredients:

2 cups French’s Original French Fried Onions

2 tablespoons flour

3 chicken thighs (boneless, skinless)

2 eggs, beaten

2 tablespoons milk

Preheat oven to 400F

Directions:

Place onions in plastic bag and crunch into smaller pieces. Pour onto shallow plate; add flour and mix thoroughly.

Mix together eggs and milk. Dip each chicken thighs into milk and eggs, and then coat with onion mixture. Carefully press onions into chicken. Place pieces on cookie sheet that has been lightly sprayed with PAM Cooking Spray.

Bake for 15-20 minutes.

We had our oniony chicken with baked potatoes and veggies.

This recipe was originally on the AllRecipes website.

Crock Pot Beef Tips

Do you have any recipes that you don’t remember where you found them? I’ve got this recipe printed off in 2013 but don’t have a cook to give credit to. If you recognize this one, please let me know so I can give credit.

Ingredients:

2-3 pound chuck roast

Canola oil for browning beef

12 ounce can Sprite

1 pkg. Lipton Onion Soup mix

1 pkg. brown gravy mix

1 can condensed mushroom soup

Directions:

Cut roast into bite-sized pieces. Heat 1 tablespoon of canola oil and brown the meat.

Place meat chunks into crock pot. Top with soup mix and gravy mix; toss until coated. Pour mushroom soup over mixture and slowly combine. Pour the Sprite over the meat and stir together.

Cook on Low for 6-8 hours. You may need to add more liquid; you can add beef broth or more Sprite.

Serve over noodles or mashed potatoes. We had ours over noodles.

InstantPot Corned Beef

Ingredients:

3 or 4 pound corned beef

1 1/2 cups broth (beef or veggie)

1 pound baby red potatoes

1/2 pound baby carrots

Directions:

Add trivet to pot. Add meat, using the spice packet spices as a rub. Pour in broth. Close and seal lid, closing vent. Set on “manual” for 90 minutes. After 90 minutes, allow to slow release for 15 minutes, then release remaining pressure. Remove meat to serving plate and cover loosely with foil.

Keep trivet and juices in pot. Add potatoes and carrots. Close and seal lid, vent closed. Set on “manual” for 6 minutes. Quick release the pressure. Remove veggies to serving bowl.

Slice meat across the grain to serve. Add veggies and enjoy! My son loves stone-ground mustard on his corned beef.

Spicy Pork Chops

Ingredients:

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon onion powder

4 thin chops

Olive oil

Instructions:

Mix spices together in small bowl. Rub over chops. Pour a tablespoon (more or less) of olive oil into a pan. Heat pan on medium-high until oil starts to shimmer. Cook chops on each side for approximately 5 minutes.

They were a bit spicy for me; my son loved them. Next time I’ll use a bit less cayenne pepper. Use the amount of spices based on what you know your family likes.

Yum!

Sausage and Rice Skillet

My husband used to make a yummy sausage and rice skillet. I lost the recipe card though, and have recreated the dish.

Ingredients:

1 pound smoked sausage

3/4 cup white rice – not instant rice

1 can cream of mushroom soup

1 cup water

1 tablespoon butter

Combine sausage with rice, soup, water, butter. Heat to boil, then lower to simmer and cover skillet. Simmer for 15-20 minutes, allowing rice to cook fully.

Heroin Chicken

Yes, it’s called Heroin Chicken! It’s so good, it can easily be addictive. Original recipe courtesy of sunriselilly at Food.com.

Ingredients:

1 pound chicken tenders

2 cups grated Parmesan

3 tablespoons dried parsley

2 tablespoons dried oregano

3 teaspoons paprika

1 teaspoon black pepper

2/3 cup melted butter

Directions:

Preheat oven 350F

Line shallow baking pan with foil.

Combine cheese and herbs in plate. Set up melted butter next to cheese/herb plate.

Place each chicken tender in melted butter. Drip off some of the butter before placing into the cheese/herbs. Arrange chicken in foil-lined pan.

Bake for approximately 30-40 minutes.

So delicious! I served mine with mashed potatoes and corn.

Blueberry Pie Pancakes

I found this recipe at Chocolate Covered Katie. I love making these pancakes. The recipe serves one and can be easily doubled. I make two pancakes with each recipe; it may not sound like a lot of pancakes but they’re very filling.

Ingredients:

1/2 cup blueberries

1/3 cup flour

2 tablespoons rolled oats

1/2 teaspoon cinnamon

2/3 teaspoon baking powder

1/2 teaspoon pure vanilla extract

1 tablespoon sugar

1/3 cup milk

How to:

Combine dry ingredients in bowl. Add wet ingredients.

Mix gently but don’t overmix.

Cook on lightly oiled pan or griddle.

Enjoy!