Saturday, July 25, 2009

Oven Fried Chicken

This chicken recipe I'm about to show you is hands down the easiest and best chicken recipe ever.

It's guaranteed that your family will love it. My whole family loved it and that never happens.

You Will Need

1 LB boneless, skinless chicken breasts

1 C plain breadcrumbs

1.5 TBSP Kickin' Chicken seasoning

Salt and Pepper


PREHEAT THE OVEN TO 425 degrees.

Cut your chicken breasts into nugget sized pieces.

Combine the dry ingredients in a bowl. To be honest, I don't really measure the seasonings, I just eyeball them.

You need just enough milk to be able to coat however many pieces of chicken you have. I don't like to be wasteful, so I try to put only what I think I will need in the bowl. I have to remind myself that I can always add more, but I can't pour any back in.

Take your chicken nuggets and coat them in the milk and then in the breadcrumb mixture. I use my fingers, but you can use a fork or toothpick if you don't like to get your hands dirty.

Place the chicken in a pan covered with foil. When you cover your pan with foil you can use it more than once without having to wash it.

When you have properly coated all the chicken, place it uncovered into the oven for approximately 40 minutes.
Please note that cooking times for ovens vary. To make sure mine is cooked I will pull out the thickest piece and cut it open in the middle to make sure it's white and the juices are clear. Trust me, no one is more anal about making sure chicken is cooked than me.

This is a recipe that can be served with just about anything.

I usually offer sauces for dipping, including honey mustard.
I have served it will fries, baked potatoes, salad - use your imagination. You know what your family likes!
Also, the leftovers are really good used on a salad or as a sandwich!

Homemade Honey Mustard

I love honey mustard.
I'm somewhat of a honey mustard connoisseur.
It all started on a choir trip my freshman year of high school. We were in a restaurant eating in between performances. I had gotten my standard chicken tenders and fries and the obligatory ramekin of honey mustard was brought with the plate. One fry accidentally fell into the dip and I ate it and was hooked on honey mustard.
From then on, I've been on the search for the perfect honey mustard.
I've tasted it all.
My favorite in the store is Ken's Honey Mustard.
My favorite from a restaurant is J Alexander's or Chili's.
However, honey mustard isn't healthy. It's good, but there is so much sugar and artificial colorings and additives put in it.
So, what is my solution? Make mine own!
And I make mine with the healthiest ingredients.
You Will Need*
2/3 c Kraft Mayonnaise made with EVOO**
1/2 c French's Yellow Mustard
1/2 c Natural Honey
1/2 tsp Black Pepper

Combine first three ingredients - make sure they are all stirred together well.

Add pepper. I don't ever measure.

*All these measurements are estimated. You will need to taste test like mad to make sure it's to your liking.

**Extra Virgin Olive Oil

Friday, July 3, 2009

Chicken Casserole

This is an old family recipe that I learned from my grandma.

It is the perfect dish to take to someone who has just had a baby or someone who has just gotten out of the hospital because it is easy to be warmed up. You can even prepare it ahead of time and have them stick it in the oven.

This is also something you can prepare the night before and then stick in the oven when you get home from work. You will have a meal in about 30 minutes!


1 package of boneless skinless chicken breasts

1 can of cream of chicken soup

swiss cheese

1 stick of butter

2 cups of ready made stuffing crumbs

First cut the chicken into small, cube sized pieces and bake until done.

When the chicken is done baking, cover with a layer of swiss cheese.

Thin the soup with some milk and cover the cheese.

Cover with stuffing crumbs. You might use a little less than the 2 cups, just gauge for yourself how covered you prefer it. I like a lot of the stuffing crumbs on mine, but that is just my personal taste.

Melt one stick of butter.

Pour the melted butter over the casserole.

If you are going to prepare this the night before, save the butter step until right before you bake the casserole so the stuffing crumbs will not get soggy.

Bake covered at 350 degrees for about 25 minutes. After the first 25 minutes, uncover the casserole and bake for about 5 more minutes or until you can see the cheese bubbling and the stuffing crumbs are crispy.

And here is the finished product!

This dish is really good served with salad or a vegetable like green beans.

About Me

I am by no means a chef.
I could never be on Hell's Kitchen, Gordon Ramsay would cuss at me within 5 minutes of being there.
I will never win any awards for my cooking.
I will never have my own cooking show. Although I must admit, sometimes when I'm cooking I pretend I have one. You do it, too. Don't even lie to me.
What I do know is self taught or learned from my mother and grandmother. I consider my grandma to be the best cook/baker on the planet.
I'm extremely picky, so sometimes I take recipes and tweak them to my taste and what I like.
I am a simple girl when it comes to the kitchen. I don't like for things to take hours and hours. I don't have that much time or patience.
I do like to eat a good meal every night and I do like to try new things.
I'm a reformed fast food/frozen pizza junkie. I've found it's way cheaper to cook at home. It's healthier, too.
That's what this blog is. A chronicling of my recipe adventures for all the world to see.