Crispy Oven Fried Chicken Recipe

Ok y'all (in my Paula Deen voice), whoever doesn't love southern fried chicken doesn't know what they are missing!  If you are looking for a healthy and grease popping free alternative to traditional fried chicken then try this recipe.  I love this oven baked version because it leaves out the greasiness without sacrificing the flavor.  And you don't have to worry about closing all the bedroom and closet doors in the house to keep the fried smell out (anybody know what I'm talking about).  I remember going to Wednesday night bible class and all my friends knew what we had for dinner; "y'all had fried chicken?"  I'm not saying it smells bad, but it penetrates!  Additionally, if the grease is too hot, you end up smelling like burnt oil instead of fried bird.

I found this recipe from DivasCanCook.com.  I followed this recipe to the T and it turned out perfectly crispy and juicy just like she says.  Her chicken got done in only 40 minutes.  But as massive as chicken legs are nowadays, I had to bake mine longer; 375 degrees for 1 hour and 15 minutes.  (Please don't get me started.  The environmentalist inside me is just itching to write another paragraph on sustainable farming methods.  But, I digress.  Just know what you are eating, don't get hung up on the labels, and buy organic when you can.)

I'm amazed at how the chicken gets so moist on the inside with out compromising the crunchiness on the outside... while baking in an oven... brilliant!  I recommend doubling the spice recipe if you are cooking a family pack like I did.  And I highly recommend using a grill pan rack.  That's the only way to cook it with out getting soggy.  I served mine with collard greens, stuffing, beans and rice, and cranberry sauce.  (Thanksgiving preview right? lol)

prep work

critical step: don't forget to sprinkle on that butter and evoo

Continue reading for the recipe:

Amazing Chocolate Mug Cake Recipe

photo: www.parentpretty.com

In the late hours of the afternoon it always seems that the roaring sweet tooth lion inside of me starts to awaken, searching and longing for something to satisfy its desire for dessert.  And so the hunt begins.  After rummaging around my kitchen, opening every cabinet door and staring into the refrigerator for about 10 minutes; I came up empty handed and disenchanted.  I just wanted a little bit of something sweet.  Didn't want to bake a whole cake or a whole batch of brownies.  I didn't have any cookies laying around and I certainly wasn't about to make a run to the grocery this late just for something sweet.  I started to think back to my single days and how I would rant on and on about how nothing in the world is made for a single person.  If I just wanted a few slices of bread I had to buy a whole loaf.  A pint of milk wasn't enough and a half a gallon was a little too much.  This that and the other, so forth and so on...

So I went to Pinterest because somehow this is where all the brilliant ideas seem to land.  It wasn't hard to find a cake in a mug recipe.  There are dozens of them on the web.  Admittedly, the first recipe I tried was a little flat, gooey and dry.  It reminded me of something that would come out of an Easy-Bake Oven, like the one I had when I was a girl.  I was almost convinced that this single serve cake experiment was going to prove unfruitful.  But, the lion continued to roar and the hunt continued.  I went on to search for another recipe, and I'm glad, because this time I hit the jackpot.  This recipe not only satisfied that roaring lion inside of me, but it whipped it back into the den from wince it came where it promptly drifted off peacefully to sleep.  Yes, it's seriously that good!  

I made the recipe with caramel bits, but chocolate chips will do the same justice.  Even a few mini marshmallows, the possibilities are endless!  And the small salty crunch of the peanut butter had me melting on my sofa... Trust me you will LOVE it.

Chocolate Caramel Peanut Butter Mug Cake Recipe - Adapted from ParentPretty Blog

yield: 1 MUG CAKE prep time: 5 MINUTES cook time: 1 MINUTE, 20 SEC (on a 1000 watt microwave)

INGREDIENTS:

3 tablespoons all purpose flour
3 tablespoons sugar
1 1/2 tablespoons cocoa powder
1/4 teaspoon baking powder

1 pinch of salt

1 1/2 tablespoon vegetable oil
3 tablespoons milk

1 teaspoon crunchy peanut butter
1 teaspoon caramel bits

DIRECTIONS:

1. Add flour, sugar, cocoa powder, baking powder and salt to a mug, mix well.
2. Add milk and vegetable oil, stir until smooth. Drop peanut butter on top of mixture and gently push into center leaving some exposed on the top.
3. Cook in microwave on high for approx. 1 minute, 20 seconds in 1000 watt microwave, add sprinkling of caramel bits immediately after cooking.
4. Cooking time varies depending on the power of your microwave.

all dry ingredients, mixed well

added wet ingredients, mix well

zapped in micro 80 seconds

I put the caramel bits inside the batter
the second time I made it. Much better.

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Homemade Chicken Noodle Soup Recipe

So it's that time of the year again. The season is changing and so are the temperatures.  As much I love Autumn, I'm clinging onto the last few days of that summertime sunshine for as long as I can.  But if you are itching for cooler weather then this Chicken Noodle Soup recipe is right up your alley.  And if not, then this soup is sure to help you transition with minimal hesitation.  It's just in time for you seasonal allergy sufferers (raising my hand) and a perfect pic-me-up for a cold/flu/sore throat/runny nose.  It's actually scientifically proven that chicken noodle soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects.  Whether you chose to believe it or not, there is always something magical that happens in a hearty hot bowl of slow cooked juicy chicken, tender vegetables, and savory broth and herbs.  (and it's low calories to boot!) Mmmm mm good!

I found the original recipe on Pinterest, But here's my version:

Serves 5  |  Approx 186 calories/serving
Ingredients:

• Meat
• 2 Chicken Thighs (bone in, skin optional)
• Vegetables: 
• 1 Cup, Carrots, diced
• 1 Cup, Fresh Celery, diced
• 1 Cup, Yellow Onion, diced
• 1 clove, Garlic, finely chopped
• Seasonings: 
• 1 tsp, Parsley, dried
• 1 tsp, Basil, dried
• 1 tsp, Thyme, dried
• 1 tsp, Oregano, dried
• 1 Bay Leaf
• 1 tsp, Chicken Bouillon
• 1 tsp, Ground Black Pepper
• 1 tsp, Salt
• Liquids:
• 4 Cups, Chicken Broth
• 3 Cups, Water
• Other:
• 1.25 Cups, Egg Noodles
• 2 Tbsp, Extra Virgin Olive Oil (evoo)

Instructions: 

• Heat evoo in a 6 quart stock pot.  Saute vegetables in pot until translucent.  
• Meanwhile, in a separate hot pan, sear chicken thighs on both sides until sealed, but not cooked through.
• To the stock pot, add the seasonings and liquids and bring to a rolling boil.
• Add chicken and boil for another minute, then reduce to a simmering boil for 50 minutes, covered.  
• Remove the chicken and bay leaf. Check your broth flavor, add salt if needed. 
• Bring soup back to a rolling boil, add the noodles and cook for 7-8 minutes. (do not over cook noodles, or they will be a mushy mess)
• Meanwhile, pull apart the chicken thighs using 2 forks. (should be falling off the bone by now!)
• Add chicken back to the soup pot after noodles have cooked.  Simmer for 2 minutes more and serve while hot! As always, enjoy!

adapted from : Budget Bytes

I like to use a pestle and mortar to grind up my herbs

Served with an English Muffin, yes!

shredded chicken

now we're cookin!

chicken seared on both sides

Baked Chicken, Brown Rice & Veggies

Honestly, I can't even remember how I made this dish. I thought the photo looked appetizing and decided it would be a shame not to share it.

Simple baked brown rice, mushrooms, carrots, green and yellow onion, with seasoned chicken thighs on top. When baking casseroles similar to this one, be sure to partially saute your veggies first.