Oven Fried Chicken

I LOVE fried chicken. When I think of making fried chicken though, I almost always come up with a number of reasons not to make it. For starters, it's time consuming and makes a huge mess of the kitchen, then there's that pesky nutrition thing... fried chicken is just plain bad for you. So, it was time to come up with an alternative.

I've always looked at oven fried chicken recipes a little suspiciously, to me they just never looked they would work well or the recipe used bread crumbs, which... well , just reminds me a bit of shake n bake. This week, however, I decided to try one of the recipes I had set aside a while back and give it a shot. Not only was it healthier than fried chicken, it tastes really good and was a whole lot easier and less messy. I was actually very surprised with how well this recipe turned out, it was crispy, flavorful and the coating stayed on! This will now be making regular appearances in our monthly menus as it's quite affordable on top of everything else... WIN WIN WIN!

1 cup low fat buttermilk
1 heaping Tbs whole grain Dijon mustard
1-2 Tbs your favorite hot sauce
12 chicken legs (you can remove the skin to make it healthier, but I left it on)
1 1/2 cups all purpose flour
salt and pepper to taste
cajun seasoning to taste
2 tsp paprika
olive oil cooking spray

Combine buttermilk, mustard and hot sauce in a gallon size zipper top bag, add chicken legs and allow to marinate 2 to 4 hours (you can even let this go overnight if you want).

Preheat oven to 425ºF. Line a baking sheet with foil and place a baking rack large enough to hold all of the chicken pieces on it. Spray the rack with olive oil spray.

Mix flour and seasonings in a medium bowl. Remove chicken from marinade, shaking off excess, and coat in flour. Place on prepared rack. Spray chicken pieces with olive oil spray, turn and spray the other sides. Place in oven and bake 40 minutes, turn and continue baking another 15-20 minutes or until chicken is browned and cooked through.

French Onion Meatloaf

Ok, no picture this time. I apologize, but no matter how much I tried, I just could not make meatloaf look pretty. I swear, I DID try, but my lack of photography skill and meatloaf's lack of looking attractive wore me out.... and the kids were getting hungry. So... no picture.

Ok, FINE... if you insist on a picture, here's one of my lovely 2 year old princess patiently waiting for me to serve her dinner.



Happy now? Good. Let's continue.

It's has been brought to my attention that, while I'm posting some good recipes, I haven't really broached the subject of how I manage to feed my larger than normal family on a budget. Well, I plan.. A LOT, and part of that planning is to include meals that I can make on my less busy days that can carry over well to another day where time may be a bit more crunched, either as leftovers or a new concoction that includes the leftovers. This French onion meatloaf is an excellent example.

Let me first start by saying that as an adult I haven't been a big fan of meatloaf in general. It's not that I dislike it, or won't eat it, it's just one of those meals that I hated to see come to the table even when I was a kid. It's boring, dry and oh so 60's/70's "what were we thinking when we ate that stuff?". My husband and children, on the other hand, decided to mutiny one day and insist that I make the "stuff", so I had to find a compromise. I searched, and I experimented, and each time I came up short of what either side of the war was looking for. One day I found this recipe. It was so different I had to try it. It's now been my go to recipe for a number of years (so many that I can't remember where I got the original recipe). This makes a large loaf (2lbs), so miracle of miracles... it's a meal I can actually use as leftovers. It reheats well and makes one heck of a meatloaf sandwich too (according to my husband, I personally draw the line at cold meatloaf sandwiches... sorry.)

Give this one a try, you won't be sorry... it's moist, savory and flavorful, and it works just as well with mashed potatoes and peas as your Mom's meatloaf... maybe even better.

French Onion Meatloaf

1 lb hamburger
1 lb pork sausage (any kind you like)
1 medium onion, diced and sauteed until just cooked through
1 sleeve saltine crackers crushed (may add more if it seems too moist)
1 8 oz container of French onion chip dip
2 eggs

Mix all ingredients together and form into loaf. Bake at 350ºF for 1 hour and 15 minutes or until the center reaches 150ºF.

* You can also make this into 2 smaller loaves and freeze.

Baked Rice Pudding

Rice pudding is normally something I make when the weather gets cooler, but to be honest, the weather rarely gets all that cool in Florida. If there's an advantage to the weather always being warm or hot, it's that there's central air conditioning that works VERY well. Things that many people wouldn't dream of cooking in the summer come out of my kitchen in the middle of July all the time. If I'm craving one of my comfort foods and it's 98ºF outside... it's ok! It's only 70ºF inside and I can cook whatever I want :)

1 1/4 cups cooked rice
2 1/2 cups milk
1/2 cup sugar
4 large eggs, lightly beaten
seeds from 1 soaked vanilla bean (or 2 tsp vanilla extract)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup golden raisins

Preheat oven to 325º.

Mix all ingredients together in a medium bowl and then pour into an 8x8" baking dish. Place the smaller dish inside a 9x13" baking dish and place on center rack in the oven. Pour cups of water into the larger pan to create a water bath. Bake 30 minutes.

After 30 minutes, stir pudding and then continue baking 20 more minutes. Remove from oven and allow to cool slightly before serving. Serve warm with homemade whipped cream and another sprinkle of cinnamon.

Garlic Romano Roasted Potatoes

Potatoes are part of many of our meals in this house. My family loves them in almost every way, shape and form. New potatoes, red potatoes, Yukon golds and russets may end up in potato salad, mashed potatoes, roasted potatoes, baked potatoes, twice baked stuffed potatoes, potatoes au gratin, potato casserole... you get the idea :) And, no matter how many potatoes I cook, I rarely have any leftover for dinner the next night, if they aren't consumed with the meal I made them for, my son WILL finish them as a snack the next day. I can't really complain that my family loves potatoes so much either, they're inexpensive, versatile and easy to prepare.

This is one of our favorites. It's simple and delicious and really bad for you, but... but...YUM!

2 lbs small white new potatoes (you can use the small red ones too if you like)
3 Tbs olive oil
kosher salt and freshly ground black pepper to taste
1/2 stick butter
3 cloves garlic, minced
freshly grated pecorino romano cheese, to taste
2-3 Tbs fresh, flat leaf parsley, finely chopped

Preheat oven to 425º.

Lightly oil a large baking sheet. Cut potatoes in half, or in quarters if they're bigger that about 1 1/2" in diameter, and place in a large bowl. Add olive oil, salt and pepper and toss to coat well. Place potatoes cut side up on prepared baking sheet and bake at 425º for 15 minutes. Turn potatoes cut side down and bake another 10 minutes. Check potatoes after 10 minutes, if they're still not tender enough turn them cut side up again and continue cooking another 5 to 10 minutes. Remove from oven and allow to cool slightly.

Melt butter in a small saute pan over low heat. Add garlic and cook just a few minutes, until garlic is mellowed and butter is infused with flavor. Place potatoes in serving dish, pour butter mixture over them, add chopped parsley and grated cheese ; toss to coat well.

ALWAYS make more of these than you think you need... they go fast! :)

Lamb Skewers

Today was my last day of vacation, so I wanted to do a few things. First, I wanted to relax, and second, I wanted to make a nice meal that wouldn't take a whole lot of work, preferably something for the grill. I had a boneless leg of lamb in the freezer that I'd been drooling over for a week, so lamb skewers it was!

This was our first try at this recipe, and we really enjoyed it. The only thing we may do different next time is to tone down the marinade a bit. I actually like the slight gamey taste that lamb has, and this marinade overpowers it just a bit too much for me. I think next time we'll go with a simpler garlic and white wine marinade.

5 lbs boneless lamb, cut in 1" pieces
6 Tbs Dijon mustard
4 Tbs white wine vinegar
4 Tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dry rubbed sage
1/2 tsp dried oregano
3 cloves garlic, minced
assorted vegetables, bell peppers, onions, mushrooms, etc

Mix together mustard, vinegar, olive oil, salt, pepper, sage, oregano and garlic. Add marinade to cubed lamb in a large ziploc bag or bowl. Refrigerate 4 hours to overnight.

Alternate marinated lamb and vegetables on stainless steel skewers, or wooden skewers that have been soaked in water for 1 hour. Grill over medium high heat about 6 minutes per side for medium doneness.

Clams Casino

One of the advantages of growing up on the New England coast was the seafood. In the summer clams were a staple. Whether it was my grandmother's clam chowder at a family picnic or steamers on a night when my parents just felt like eating outside... we ate a LOT of clams back then.

Now that I live in Florida, I can still get some of those New England clams, but it comes at a slightly steeper price these days, so I tend to reserve the clam consumption for days like the 4th of July. On Thursday I stopped by the best seafood market in town (best because they fly clams and lobster in daily from New England) and picked up some beautiful steamers and chowder clams, as well as some Florida little necks. On Friday, we had a clam feast... Rhode Island style chowder, steamers with drawn butter and... these wonderful little things. This is my father's recipe for clams casino.

1/2 stick butter
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1-2 cloves garlic, minced
2-3 doz small hard shell clams (like little necks)
Italian style bread crumbs (optional)
8 slices of bacon, partially cooked and cut into 1" pieces

Preheat broiler.

Melt butter over low heat in a small pan. Add chopped peppers, onions and garlic and cook for 2 or 3 minutes, just until vegetables are tender crisp. Set aside to cool.

Pour about 1/2" of kosher salt on a baking pan large enough to hold all the clams. Shuck fresh clams over a large bowl to catch the liquid. Discard top half of the shell and place bottom half with the clam onto the salt (this will keep the clams straight, and keep them from spilling the butter). Spoon a little of the butter and vegetable mixture into each clam shell and top with a sprinkling of bread crumbs and partially cooked bacon.

Place clams under broiler, about 6 inches from the heat and broil about 4 minutes, or just until the bacon crisps up. Allow to cool for about 10 minutes before serving.

Cuban Churrasco with Chimichurri Sauce

I'm from New England and really consider that to be home, but in reality I've lived in FL longer than anywhere else (over 17 years now). When I first moved here I'll admit to being less than impressed with the food offerings, but then I was 19 and just being stubborn. I've really never been a picky eater, my father was a chef and my mother an excellent cook, so if there's any pickiness to my taste, it's just for quality ingredients and well prepared foods. I slowly warmed to the local cuisine and discovered Cuban food... that was it... I fell in love.

Before anyone comments that churrasco and chimichurri are not Cuban in origin, let me just say that I am aware of that. It's Argentinian or Brazilian, depending on the type of churrasco we're talking about, but the Cubans happen to have a very good version of it also, and that's what I have here today. The 2 main differences are in the marinade for the meat and the fact that the Cuban version of chimichurri contains cilantro as opposed to the traditional flat leaf parsley. I actually like to use a combination of both parsley and cilantro, but you can use either one.

And yes, those are roasted potatoes again, not very traditional, but we love them :)

Marinate 3 to 6 lbs of skirt or plate steak in the following for 8 to 24 hours:

10 cloves garlic
1 teaspoon salt
3/4 cup sour orange juice*
1/2 cup thinly sliced onion
1/2 teaspoon oregano
3/4 cup extra virgin olive oil

Mash the garlic and salt into a paste using mortar and pestle or on a cutting board with the side of a knife. Stir in the juice, oil,onion and oregano.

*You can find bottled sour orange juice, or naranja agria, in the latin section of most grocery stores, but if not just use equal parts fresh lime and orange juice.

Remove the steaks and marinade from the refrigerator about an hour before you plan to grill them. Grill over a VERY hot fire for about 4 minutes per side for medium rare (recommended doneness for this meat). The fire should be hot enough that you can't hold your hand over it for more than a few seconds, this will allow you to get a nice char on the meat.



Remove from the grill and allow to sit for about 10 minutes. Slice thinly on a diagonal across the grain and serve with chimichurri sauce.

Chimichurri Sauce

3-6 cloves garlic (to taste)
1/4 cup red wine vinegar
juice of one lime
1/2 cup onion
1/2 cup flat-leaf parsley
1/2 cup cilantro leaves
1-2 Tbs chopped jalapeños (I use the jarred ones)
salt and pepper to taste
2/3 cup extra virgin olive oil
Put everything except the oil in a blender and pulse until you have a thick mixture. Transfer to a bowl and whisk in the olive oil, you don't want to do this in the blender, it will emulsify. Taste and add more salt, pepper, vinegar and lime juice as desired.

Roasted Potato Salad with Mustard Dressing

I'm always on the lookout for recipes that are new and different. When I saw a recipe for this salad I copied it and set it aside to try later. Later turned out to be several years, but it was definitely worth it! The first time I tried it was last weekend to bring to my company picnic, and I was sorry I didn't keep it home! A few people have asked me for the recipe, and it made a perfect side dish for the ribs we had for dinner tonight... so here it is. Enjoy!

3 pounds small red or white creamer potatoes,washed and cut in half
1 tablespoon olive oil
1/4 tsp black pepper
1/2 tsp creole seasoning
1/2 teaspoon kosher salt
1/4 to 1/2 cup chopped, crisp bacon (I cheated and used pre-cooked)
2 cups chopped green onion
2 garlic cloves, minced or garlic powder to taste
3 tablespoons country style or whole grain Dijon mustard
3 tablespoons mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons champagne vinegar
1/4 cup chopped fresh flat leaf parsley

Preheat oven to 425ºF. Lightly grease a large cookie sheet with olive oil.

Place cut potatoes in a large bowl and add olive oil, pepper, creole seasoning and salt. Toss gently with your hands until potatoes are evenly coated. Pour onto cookie sheet and place in preheated oven.

After 15 minutes turn the potatoes and continue cooking another 15 minutes. Potatoes should be golden brown and cooked through. Set aside to cool completely.

In a large bowl, mix mustard, mayonnaise, honey and vinegar. Add onions, garlic, bacon and potatoes, mixing well to coat. Mix in chopped parsley last and chill at least 1 hour before serving.

Prime Rib with Roasted Potatoes and Yorkshire Puddings

I love my Mom. Have I mentioned that before? Last week she stopped by and gave me a rib roast... yep, just gave it to me. How can you not love her? This is a fairly small one, but in this case that was perfect since we were missing a kid tonight (another thing I love my Mom for... sleepovers at HER house!). I'll include the cooking times for larger roasts as well though.

When buying prime rib, a good rule of thumb is to figure on about 1 rib per two people. If possible have the butcher cut the bone off the bottom and tie it back on. You should ALWAYS cook prime rib with the bone. If you can't get the bone cut off it's no big deal, it's fairly easy to cut off after cooking.

Ok, so let's start with the roast and potatoes. I started with a 4 1/2 lb 2 bone roast, about 25 or so small white creamer potatoes, 4 medium onions, a little olive oil and salt and pepper. The roast should be close to room temp, so be sure to take it out of the fridge around 2 hours before cooking.

Preheat the oven to 500ºF. Lightly brush the roast with olive oil and season generously with salt and pepper. You can also use any herbs you like. Wash and scrub the potatoes and coat lightly with olive oil, salt and pepper to taste. Peel the onions, cut in half and light coat these with olive oil as well. Place the roast bone side down in a large roasting pan and scatter the potatoes and onions around it.



Place the pan in the oven and set your timer for 15 minutes. After 15 minutes reduce the heat to 325ºF and continue cooking for another 15 minutes. After the second 15 minutes the potatoes should be nicely browned and cooked through. Remove them with a slotted spoon and cover to keep warm.



Return the roast to the oven and continue cooking until it reaches about 120º internal temperature for medium rare or 130º for medium. Check the roast with a meat thermometer after about 30 more minutes for a 2 rib roast (total cooking times for other sizes will follow). Once the roast reaches the desired temperature, remove it from the oven and tent with foil for at least 20 minutes. It will continue cooking and reach the correct doneness.



Now, pour most of the drippings out of the roasting pan into a heat proof measuring cup. Increase the oven temperature to 425º. Pour about 1 tsp of the fat into each cup of a 6 cup muffin pan. Place pan in the oven to heat the fat for about 3 minutes. In the meantine, mix 1 cup of all purpose flour, 1 cup of whole milk, 2 large eggs, 1 tsp salt and a dash each of garlic and onion powder until smooth. Remove the muffin pan from the oven and quickly pour about 1/4 cup of batter into the hot fat. Return the pan to the oven and cook until the Yorkshire puddings are puffed and golden brown.

If you're feeling really ambitious you can deglaze the roasting pan with a little red wine and use this as a base to make a really nice au jus. Just make a roux with the wine/fat mixture and add beef stock. Cook until it thickens up. You probably won't even need to season it as the pan mixture will contain some salt and pepper from seasoning the roast.

Cooking times (the times include the first 15 minutes at 500º, so keep that in mind. Begin checking the temp of your roast about 30 miunutes before the end cooking time and continue checking every 15 minutes after that. If you have an oven proof meat thermometer you can keep an eye on the temp through the oven window, which will allow the meat to cook faster since you're not opening the oven all the time. Just be sure the thermometer is not touching the bone and is as close to the center of the roast as possible).

2 rib roast (4 - 5 lbs) - 70 minutes
3 rib roast (6 - 7 lbs) - 1 1/2 to 1 3/4 hours
4 rib roast (9 - 10.5 lbs) - 1 3/4 to 2 1/4 hours
5 rib roast (11 - 13.5 lbs) - 2 1/4 to 2 3/4 hours
6 rib roast (14 - 16 lbs) - 3 to 3 1/4 hours

Enjoy!

General Tso's Chicken

This is one of those dishes that I make when I want to impress company, or when I want a favor from someone I know :) It's also the one meal my husband and kids ask me to make most often. Sure, it's a bit time consuming, but once you get the process down you can really get it done in under an hour. On days when I'm really in the mood to spend the day in kitchen (honest, I have lots of days like that!), I serve this with homemade egg rolls and fried rice. Other days I send hubby over to the take-out place down the street for those sides (hey, as Pioneer Woman would say, I'm just keeping it real here). Fresh steamed broccoli also goes well with this, but in all honesty, you don't have to stick to traditional sides... serve it with some rice-a-roni if you like.

Here's the recipe to serve 6:

3 Tbs cornstarch
3 large eggs
1 1/2 lbs boneless, skinless chicken thighs or breasts
oil or shortening for deep frying

Heat oil in deep fryer (I use a deep electric skillet with enough oil to cover the chicken pieces) to 275ºF. If you're using boneless breasts, cut each breast half into 2 or 3 large pieces, pounding the thicker pieces out a bit so all the pieces will cook evenly. You can leave boneless thighs whole.

Whisk the cornstarch and eggs together to make batter. The batter will be very thin, only slightly thicker than the beaten eggs alone. Dip each chicken piece in the batter and place 3 or 4 at a time in oil. I know you may be thinking that I still haven't caught my mistake on the oil temperature, but it wasn't a mistake (come on now, my typing isn't THAT bad!). Let the chicken cook until the coating just turns white and sets slightly, about 1 minute. Remove the chicken pieces to a paper towel lined plate. They should look like this:



This is called velveting the chicken. You can skip this step if you're pressed for time or if you're just feeling lazy that day, but it really does help keep the chicken (especially the breast meat) from getting tough.

Once all the chicken pieces are done, increase the heat to 375ºF (ahh THERE'S the temp you were looking for earlier!). It's going to take that oil a bit to come up to temperature, so while we're waiting let's make the sauce.

3 Tbs cornstarch
3 Tbs sugar
2 1/2 Tbs rice vinegar
3/4 cup soy sauce
1/2 cup chicken broth
1/2 cup water
1/2 cup dry sherry
1 Tbs chile garlic sauce (or to taste)
1 bunch green onions (white and green parts) chopped
2 cloves garlic, minced
1 tsp grated fresh ginger root
4-16 small dried red chile peppers(keep whole)
2-3 Tbs honey
2-3 Tbs sweet and sour sauce

In a medium mixing bowl, combine cornstarch through chili garlic sauce, mixing well. The sauce will be cloudy.

In a large frying pan or wok, heat about 1 Tbs of oil over medium heat. Saute the dried chiles until the start to blacken. Add the chopped ginger, garlic and green onions and saute until fragrant, about 1 minute. Stir the sauce mixture again, and then add to the pan, stirring constantly. The sauce will start out cloudy:



But as it cooks, it will thicken and become a bit translucent, looking more like the General Tso's sauce you're familiar with:



Once this happens, add the honey and sweet and sour sauce to taste (you can also adjust the heat at this point by adding more chili garlic sauce), turn the heat off and go back to the chicken. Fry the chicken pieces in hot oil until golden brown, about 2 or 3 minutes more.



Once all of the chicken is browned, add it to the sauce. Return the pan to medium low heat and simmer the chicken in the sauce about 5 minutes.

Serve each chicken piece with a spoonful of sauce... and if you really want to mess with your kids... some chopsticks :)