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6 New not tried		  

Chicken Gravy (pork Gravy also)
Leave about 3 TBs dripping in skillet
Mix 3 Tbs, flour in 1/2  cup of milk.  Pour into drippings and mix.  Add another cup milk.
Stir until it thickens.  Cook slowly about 300.

Roast Beef gravy
Cook on top of range in roaaster.
Leave drippings in roaster.  Make a paste of 1 cup water and 3 Tbs flour.  Add this to drippings and boil until tick. 
Salt and pepper While Cooking
Adjust according to amount of drippings

Steak Gravy
After steak is done remove from skillet and pour all but about 3 Tbs drippings from skillet.  leave hat on and put about 3 Tbs flour in with drippings.  stir till brown and then add about 2 cups water and stir constantly until at the right consistency.  If you want it thicker cut down on water.  Salt to taste and pepper while cooking


Chicken Fajitas (two batches one with onions one without for Peggy)
3 medium chicken breasts - cut into small cubes
Marinate for 1 to 3 hours in
Juice from 2 lemons
Juice from 2 limes
2 TBS vinagar
Kosher Salt

Pour out Marinade Dry with Paper towels

Heat Caste Iron skillet with Peanut Oil - put in chicken and brown ( juices from chicken will slow down browning process -  Transfer chicken into a steal skillet also very hot with Peanut Oil - Brown chicken in new skillet

Put 1/3 cup of onions and 1/8 cup of green peppers in first skillet saltee about 2 minutes - move 1/2 chicken into 1st skillet.   cook until done.

Put chicken in bowls and place in oven to keep warm.
Warm Fajitas in skillet.   Serve

Extras:
Cheese, tomatoes, salsa, onions, lettuce, etc. 

Or-  Ingredients:

  • 3 lbs. flank or skirt steak or chicken
  • 1/4 cup oil
  • 1 tablespoon lemon or lime juice
  • 1 tablespoons salt, kosher
  • 1 tablespoons black pepper, coarse ground
  • 1 tablespoon chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin

Preparation:

Rinse and pat meat dry. Combine lemon or lime juice with spices and oil Pour over meat and rub down so its completely covered with marinade. Cover and refrigerate for 2 hours.

Cook on grill over medium-high heat for 20 to 25 minutes or until center is slightly pink.

Serve in large pieces as steaks, or thinly slice on the bias (perpendicular to the grain of the meat) for

Mom chicken
360  about 1/2 inch of oil test with water should sizzel
Salt and pepper chcken  then Flour.  When in oil rub chicken with butter.  Cook until Brown (approx 30 minutes)

Drain Oil turn to 200  ass 1 cup water put on lid - Simmer 15 minutes - Turn occassionally

Fried Chicken
Ingredients
1 1/4 cups buttermilk
table salt
dash hot sauce
3 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 3/4 cups vegetable oil

Instructions
1. Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.
3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach -correct temperature.) Let chicken rest 5 minutes before serving.



  

Warm tortillas

. In the Oven - Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through. You can do multiple packets of five tortillas each all at the same time.

3. On the Stove-Top - Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs! These stove-top methods work best when the tortillas are very fresh.


Ginger ale Ham in slow cooker cooker/span>
      Rub
1 cup packed brown sugar
2 Tbsp. Dijon mustard
2 Tbsp honey
1/8 tsp. cayenne pepper

 ham smoked, bone-in picnic ham   (3 1/2  - 4 lb)
2 medium sweet potatoes
3 cups ginger ale

Combine brown sugar, Dijon, honey, and cayenne for the rub in a small bowl

Using a long skewer, poke holes into the ham about 2 inches apart as deeply as you
can until the skewer meets resistance

Pat the ham dry; coat with rub mixture.  place ham in a 4 - 6 qt. slow cooker

Peel sweet potatoes.  Cut sweet potatoes into eighths; place around ham in slow cooker.

Pour ginger ale around ham, being careful not to wash the rub off the surface of the ham

Cover; cook until ham and sweet potatoes are fork tender on high heat setting for 3 - 4 hours or on low setting for 5 - 6 hours.

slice ham.  Serve ham with sweet potatoes topped with ginger-ale mixture from the slow cooker.

Egg Salad
8 large hard boiled eggs
2 heaping TBS mayonnaise
1 tsp yellow mustard
salt and pepper to taste


Crusted Chicken Breasts
2 boneless, skinless chicken breast halves (6 0 8 oz each, liced in half
For the Dipping mixture
2   egg whites
2    tsp. cornstarch
    Juice of 1/2 a lemon

For the crusting mixture
1 cup coarse dry bread crumbs
1  Tbsp. chopped fresh parsley
1   tsp. kosher salt
1 1/4  tsp. black pepper
3   Tbsp. olive oil

Preheat oven to 450
Pound chicken breasts
Blend egg whites, cornstarch, and lemon juice in a wide, shollow dish

Combine bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish.  Dip chicken in egg whites, then into crust mixture.   let chicken rest on a rack in the refrigerator 20 - 30 minutes to set crust.

Saute chicken oil in a large nonstick, oven proof skillet over medium-high heat until chicken is golden brown and crisp, about 3 minutes.  Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking.  Roast chicken just until done,  about 8 minutes more.     		 Crispy Parmesan Chicken
2 boneless, skinless chicken breasts 6 oz each
1 cup bread crumbs
2 Tbsp grated Parmesan Cheese
1/2 tbsp dried italian seasoning
2 egg whites
salt and pepper
1/2 Tbsp olive or canola oil
1 1/2 Tbsp butter
2 Tbsp capers
1/2 Tbsp Dijon mustard
Juice of one lemon
2 Tbsp fresh parsley, roughlly chopped

Pound chicken to 1/4 inch thick
Combine the crumbs, parmesan, and Italian seasoning in a wide bowl.  In a second bowl, beat the egg whites slightly.  Season the chicken with salt and pepper.   Dip each breast into the egg whites and then into the crumb mixture.
Heat the oil on medium in a large stainless steel saute pan or cast iron skillet.  Add the breasts and cook them for 3 to 4 minutes or until the crusts are deepley browne and crunchy.  Turn themover and cook ofr another 2 to 3 minutes.  Transfer them to a platter to rest.
While pan is still hot, add the butter.  When it is lightly browned (about 1 minute, sir in capers, mustaard, and lemon juice using a wooden spoon to ccrape up any browed bits.  Turn off the heat and add the parley.  This is your sauce.
Serve the chicken breasts with the sauce drizled on top.

Chicken Cordon Bleu
  1.  Pound chicken breasts until about 1/8-inch thick.
  2.  Center a slice of ham on each chicken filet (trim if necessary to fit).
  3. Place a strip of Swiss cheese and a strip of cream cheese on bottom edge of chicken and tightly roll chicken, folding sides.
  4.  Use toothpicks if necessary to keep chicken together.
  5.  Beat eggs and use to coat chicken rolls.
  6.  Mix bread crumbs and Parmesan cheese, roll coated breast in mixture.
  7.  Place on cookie sheet and bake at 350°F for 45-50 minutes or until chicken is thoroughly cooked and juices run clear.
  8.  Some cheese may melt out.

Swiss Cheese Sauce for Chicken Cordon Bleu
3 Tbs butter
1/8 tsp pepper
3 tsp flour
2 cups milk
1/2 tsp salt
3/4 cup swiss shredded cheese

Melt butter, stir in flour salt & pepper.  Stir constantly until bubbles.  Stir in milk (keep stiring until sauce thickes.  Stir in cheese until melted.


Oran ge-Gl azed Sal mon
3   Tbsp Cajun seasoning (salt-free
1   Tsp brown sugar
1/4  tsp kosher salt
4  boneless, skinless salmon fillets (6 oz each)
2 Tbsp. vegetable oil
1/4  cup Seville orange marmalade
1   Tbsp. lime juice
      Lime Wedges

Combine  Cajun seasoning, sugar, and salt in a small bowl.  Rub over all surfaces of fillets
Saute fillets in oil in a large nonstick skillet over medium-igh geat for 3 4 4 minutes.  Turn and saute an additional 2 - 3 minutes
Blend marmalade and lime juice: swirl in skillet until melted.  Carefully turn fish to glaze on all sides.  The salmon is done when it begins to flake when tested with a fork
Serve with lime wedges

Cooking Fish
Pan sear-  Preheat the oven to 400 F.  Fry fresh fish fillets with paper towels, then season each fillet with a pinch of salt.  heat a cast-iron skillet over medium- high heat and coat with a bit of olive oil.  Whe the oil shimmers, add the fish, skin side down, to the pan.  cook for 4 minutes.  Flip the fish over and place thw pan in the oven.  Bake 6 to 8 minutes.  its done when the fillet flakes with gentle pressure from your finger.
60 second sauce -  Remove the cooked fish, and place thw same pan back over mediu;m-high and add half a cup of low-sodium chicken stock and a splash of white wine.  Allow it to reduce over the heat for 45 seconds.  Then turn off the heat, toss in a TBS of capers and andy fresh herbs you micht have (parsley, thyme, basil ) stir in a pat of butter.  Pour over the fish garnish with a lemon wedge, and eat immediately.



 Lemon Chicken Cutlets
  • 7 Ingredients
  • 4 boneless skinless chicken breast ha...
  • 1/4 cup all-purpose flour
  • 4 Tbsp unsalted butter
  • 2 Tbsp extra-virgin olive oil
  • 1/2 cup dry white wine
  • 3 Tbsp capers rinsed
  • Juice of 1 lemon

Preparation

  1. 1. Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness.
  2. 2. In a shallow dish, combine flour with a generous amount of salt and pepper.
  3. 3. Dredge chicken in the flour mixture, tapping off excess; set aside.
  4. 4. Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy.
  5. 5. Add chicken, and cook for 2 minutes.
  6. 6. Turn, and cook for 2 minutes more.
  7. 7. Remove chicken from pan, and keep warm.
  8. 8. Pour off any excess fat.
  9. 9. Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice.
  10. 10. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes.
  11. 11. Pour over chicken, and serve immediately.
  12. 12. This recipe yields 4 servings.

Marinade - Home Made
Chicken -  2 to 4 hours
Meat  - Over night
Fish 15 to 30 minutes

One acid   1 or two agents - 1 or two accents

Acids Agents Accents
1 cup vinegar (galsamic, red, white or rice wine 2 TBSp Dijon mustard 2 cloves garlic, minced
2 cups red or white wine 1 Tbsp chopped chipotle peppers 1 TBSp fresh ginger, minced
1 cup orange Juice 1 Tbsp honey 2 Tbsp chopped rosemary, thyme, or basil
juice of one lemon or lime 1 cup soy sauce 1 ?Tbsp curry paste, or 1 Tbsp curry powder
2 cups plain yogurt 1 Tbsp Sriracha hot sauce 1 tsp cayenne pepper or chili powder

Killer fajitas  1C+2B+3A+ Meat
Fiery chicken 1E+2E+3B+3D   Chicken
Asian salmon  1A (rice-wine vinegar + 2C+2D+3B


Basic Sauces

Ingredients:

  • drippings
  • stock OR wine OR water
  • butter OR cream

  • For liquids, you can use chicken stock, beef broth, wine, water, or fruit juice with a bit of lemon juice. When you add the liquid, scrape the bottom of the pan with a heavy spoon to make sure all of the drippings are released. The sauce must cook over high heat to reduce quickly so the meat (which is waiting on the side, covered with foil, or in a low oven) doesn't dry out or get cold. I like adding a tablespoon of butter to finish the sauce, but you can also use heavy cream or olive oil.

  • For most pan sauces, 1/2 cup of liquid is a good amount for a very quick sauce. This amount reduces quickly and doesn't dilute the flavor of the drippings. Add 1 Tbsp. butter, cream, or olive oil, swirl it through the sauce, and you're done.


Chicken Enchiladas with Red Chili Sauce
Sauce and Filling
1 1/2 tablespoons vegetable oil or corn oil
1 medium onion ,chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
8 ounces sharp cheddar cheese , grated (2 cups)

Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes , quartered

Instructions

  1. 1. FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

  2. 2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

  3. 3. TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

  4. TO MAKE AHEAD: The sauce and filling can be prepared (step 1) up to 2 days ahead and refrigerated in an airtight container; however, the enchiladas should be assembled shortly before baking.

Classic Baked Chicken Recipe

Ingredients
3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
Olive oil
Salt and freshly ground pepper
1/2 cup of chicken stock* or white wine for the gravy (optional)
Method

1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.

2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.

Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.

Caper Baked Chicken  

 Ingredients:
2 skinless, boneless chicken breast halves
 1/2 lemon, juiced ground black pepper to taste
 2 tablespoons melted butter 2 tablespoons steak sauce
1/2 (4 ounce) jar capers, liquid reserved

1. Preheat oven to 425 degrees F (220 degrees C).
2. Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice, and season with pepper.
3. In a small bowl, mix the melted butter, steak sauce, 2 tablespoons capers, and 2 tablespoons caper liquid. Reserve remaining capers and liquid for another use. Pour the butter mixture over the chicken to coat.
4. Cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. Drizzle with remaining liquid from the baking dish to serve

 

Barbecued Hot dogs

3 Tbsp. brown sugar
2 tsp mustard
3 pkg hot dogs
1 large jar barbecue sauce

Little Weiners
3 packages of little Smokies Hillsire farms
1 jar hines Chilie Sauce 12 oz bottle
1/2 of a 10 oz jar grape jelly
Add couple of rings of mustard

Cook for 2 hours low in slow cooker

 

Deviled eggs

Boil more eggs than you intend to serve. Inevitably, one or two will get damaged either in cooking or peeling.

6 hard-boiled eggs (see below)
1/4 c. mayonnaise
1 Tbsp good Dijon mustard
1 Tbsp sweet relish, drained
1-2 tsp cider vinegar
paprika, salt and pepper

Peel the eggs, and slice in half lengthwise with a very sharp knife or a wire cheese cutter. (I found the latter to make a cleaner cut.) Remove the yolks and pass through a sieve into a bowl. Add the remaining ingredients, altering to taste, and mix until creamy. Pipe or scoop the filling into the eggs, dust with paprika and serve.

or

Ingredients
  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for gar

 Chicken Pic cata(  (Two)
Pounded chicken Breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 TBS water
3/4 cup seasoned dry bread crumbs
Good Olive Oil
3 TBS unsalted buter room Temperature divided
1/3 cup freshly squeezed lemon juice (two lemons)
1/2 cup dry white wine
sliced lemon

Pound Out Chicken
Bowl One -mix flour 1/2 tsp salt and 1/4  tsp of pepper
Bowl Two-   egg and 1/2 tsp water beaten
Bowl Three -  bread crumbs

Coat Chicken and saute over medium to medium-low heat

Place chicken on a sheet pan and put in 400 degree oven for 5 to 10 minutes

In saute pan over medium heat melt 1 TBS butter - add Lemon juice - wine - and lemon halfs  (add caper juice and seeds) .  Boil over high heat until reduced in half )about 2 minutes.   Off the geat add the remaining 2 TBS butter and swirl to combine.   Serve chicken breast with sauce spooned onto the chicken.