Crispy Chicken Sandwich *toasted with mayo

Crispy Chicken Sandwich (toasted with mayo)

INGREDIENTS: 

6 cups vegetable oil 

1 egg 

1 cup water 

1 slice of cheddar cheese

 6 slices of bacon

 1 cup all-purpose flour 

2 1/2 teaspoons garlic salt 

1 teaspoon of chesapeake bay seasoning

 1 teaspoon paprika 

1 teaspoon onion powder 

1/8 teaspoon garlic powder

 4 chicken breast fillets 

4 pieces of sliced bread 

4 lettuce leaves 

4 tomato slices 

8 slices of pickles

 slices of onions

 ( a little mayo to toast your bread, it gives it a wonderful flavor )

 DIRECTIONS: 

Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees F. 

Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir. Combine the flour, garlic salt,chesapeake bay seasoning, onion powder and garlic powder in another shallow bowl. 

Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round. 

Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been breaded.

While the chicken is cooking you can go ahead throw the bacon in the oven for a good 10-15 mins. in a 350 degree heated oven. 

 Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy. 

* Ok, just in case you run out of butter, spread a thin coat of rel mayo on your bread, grill it as if you were doing grilled cheese sandwiches. Just a plain skillet medium hot, it's a very quick process, brown one side flip it and brown the other side. 

On the bottom slice, stack a leaf of lettuce,tomato,onion and pickles slice. Place cheese on top of hot chicken and place the bacon on top of cheese and chicken. When the chicken is done frying, remove the fillets from the fryers and drain on paper towels or a rack for a couple of minutes. 

Stack one fillet onto the bottom of the sandwich onto the lettuce, tomato, etc. 

And enjoy your meal....

Ultimate Chili Bowl

You can choose to eat it over rice with cornbread or crackers, chili cheese hot dogs, it's DEE-LISH

* I like to garnish my chili with sour cream, mustard, cheese with a little green onion & hot sauce

Ingredients:

2 1/2 lb. ground beef
8 oz. hunt's tomato sauce
4 garlic cloves, finely chopped
1 cup of finely chopped green bell pepper
1 cup finely chopped onion
1 large can of pinto beans
1 cup water
1 can beer (12 oz.)
2 teaspoons oregano leaves
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons sugar
1/2 teaspoon coriander, ground

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat, drain the fat.

2. Remove meat .

3. Add the garlic, cook and stir until tender.

4. Add the meat, beans and the tomato sauce, onion, green bell pepper, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

Jeera Pulav

 

 This is a Indian Dish that I like . Some of you may not be familiar with some of the ingredients but if you go to your nearest international grocery store, you can purchase them. Don't be afraid to add grilled chopped chicken to this dish. (Use garlic salt on your chicken)

Also this dish is excellent in a wrap. Just grab some Burrito wraps, put a good 4-5 spoonful of rice with chicken, lettuce and tomato in wrap and roll it up, cut it in half and enjoy

 

 

 

 

 

Ingredients

1 ½ cups basmati rice
2 tbsp ghee
1 tbsp cummin
¼ cup onion paste
1 tsp ginger garlic paste
¼ cup cashews
½ tsp ajinomoto
2 pieces cloves, cinnamon, cardamoms
Salt to taste

Directions

Heat ghee in a pan and fry nuts till golden brown. Remove & keep aside.
Add cummin seeds, spieces, onion paste, Ginger garlic paste, rice, salt and 3 cups of water and cook till done.
Finally sprinkle rice with fried nuts. 

Banana Pudding

 

 

      Ingredients                    

 

• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups cold water
• 3 bananas, sliced
• 1 box of vanilla wafers  (use 32 or more)

 

       Directions

1. In a medium bowl, stir together water and condensed milk . Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
2. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat twice or more. Chill for 1hour or more. 

Fried Green Tomatoes

 

 

 

       2 Servings                                                       

 

      Ingredients                                                                

• 1 large egg  
• 1 cup white cornmeal
• 1/2 cup milk
• 1/2 teaspoon ground black pepper (or as needed)
• 1/4 teaspoon sea salt (or as needed)
• 1 cup vegetable oil, or as needed
• 1 green tomato, cut into 1/4-inch slices

       **With this meal you can have all sorts of dipping fun with Ranch Dressing, Ketchup or a little hot sauce**

     Directions

1. Mix egg and milk together in a bowl. Mix cornmeal, black pepper, and salt in a separate bowl.
2. Heat vegetable oil in a large skillet over medium-high heat. Oil should be about 1/2 inch deep.
3. Dip tomato slices in egg mixture; and then dip each slice in the cornmeal mixture. Place tomatoes in the hot oil; fry until golden brown, 3 to 4 minutes per side. Remove with a remove with spatula and transfer to a paper towel-lined plate.

Ultimate Chicken Tacos

   

     


 **** There are so many ways you can prepare this particular meal....It's great the whole family would love it......







  


      4 Servings



     Ingredients                 

    2 (8 ounce) cans Tomato Sauce
    2 teaspoons White Distilled Vinegar
    2 teaspoons Minced Garlic
    1 teaspoon Ground Cumin
    1/2 teaspoon of salt
    1/2 teaspoon pepper
    1/2 teaspoon sugar
    1 cup of shredded cheese
    2 pounds bone-in, skin-on chicken breasts
    1/4 cup finely chopped white onion (cook in chicken)
    1 (10 ounce) package Corn Tortillas, warmed
    
    Warm tortillas by wrapping them in foil and putting them in a (preheated oven 350 deg.)  for   about 5mins. Or, this is my favorite I like to get a small skillet put a little vegetable oil in it, the fire should be low-medium because remember it's not a lot of oil in in the skillet. Cook both sides of the tortilla and for the taco shape you just wait till they get a little hard and start to fold them with a spoon, (the spoon is for support otherwise it will be hot on your fingers) let them turn a nice light brown, put them on a paper towel and thats it.





  
    Directions

 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin,  and sugar.   Boil  chicken in medium sized pot for about 15 min with the top on. (fire should be on a low medium temp).   (be careful, the tomato sauce can splatter). . 

   2. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  
  3. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, green onions, avocados, if desired. Sprinkle with hot sauce, salsa or ketchup, if desired.

Video "Julia Child Remixed | Keep On Cooking | PBS Digital Studios"

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Video "Julia Child Remixed | Keep On Cooking | PBS Digital Studios"







 

OKAY HERE'S ANOTHER WEIRD ONE ! 

When you're at the store buy some BOLOGNA...yea I said it BA-LONE-EE...Get the thick kind.. 

So when you pull out your grill to cook some steak or chicken, put that sliced bologna on there as well. You can char it as much as you like, but it's a really DEE-Lish

It is the best thing ever in between two slices of bread....MMM