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:

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.

Chicken or Shrimp Broccoli Alfredo

This is one of my favorite weekday meals. I just love an all in one pasta dish. This has your meat, starch, and vegetables. Perfect! It's remarkably simple and super easy. You can even switch up the noodle type if you'd like. Penne pasta is nice because all the sauce goodness gets inside the noodle, yumm. I make enough to last a few days so I won't have to cook every single night. I'm still learning to cook for one, so this recipe will definitely yield leftovers unless you eat like a bear =).

You Will Need:

Fun, Fast, & Frugal: 4 Ingredient Pasta

Looking for a fast and frugal entrée for tonight? Try this super easy pasta that takes the same amount of time it takes to read this blog! This started out as a "I'm so hungry and I don't have money to get groceries" meal. But it ended up being one of my favorite weekday staples. It's made from items you should normally have in your pantry:

Hibachi Chicken & Shrimp

Many of my blog posts, you will find, will be retroactive attempts to document previous entrees I've cooked before I started blogging. I wish I had the gumption to cook every night, but that's just not realistic. I mostly cook big meals and munch on leftovers for as long as I can. I'm a firm believer in leftovers, plus it keeps me from having to spend money on lunch and dinner everyday... which gets expensive, trust me!

So this Hibachi Chicken & Shrimp recipe is yet another modified version of what I found online. The original recipe can be found