Watch out Colonel because My KFC Inspired Fried Chicken is just is good as your crispy chicken recipes. Made with my not so secret herbs and seasoning, this will leave you coming back for more and enjoying bite after bite.



    

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds of chicken (legs, thighs, breast - whatever preferred)
• 1/2 teaspoon garlic salt
• 1/2 teaspoon chili powder, or to taste
• 1/2 teaspoon ground sage
• 1/2 tablespoon onion salt
• 1/2 tablespoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon basil, oregano, thyme, each
• 1/2 teaspoon all spice
• 2 cups flour
• 3 eggs
• 1 cup or 2 cups of water
• 3/4 cup cornstarch
• 1/2 teaspoon marjoram
• 1/2 tablespoon paprika

Instructions

1. Preheat oven to 300 degrees F.
   
2. Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into water in separate bowl.
   
3. Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
   
4. Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.

Mash Potatoes - 4 ways

Cheesy chive - Fold 1 cup shredded extra-sharp Cheddar cheese and 2 tablespoons snipped chives into 4 cups mashed potatoes until well mixed.  Serves 4 to 6.

Zingy Bacon - Fold 2 strips crumbled cooked bacon, 1-1/2 tablespoons prepared horseradish, and 1-1/2 tablespoons chopped fresh blat-leaf parsley into 4 cups mashed potatoes until well mixed.  Serves 4 to 6.

Spicy 'N' Smoky - Fold 1 cup frozen corn, thawed, 1/3 reduced-fat sour cream, and 1 tablespoon chopped chipotles in adobo into 4 cups mashed potatoes until well mixed.  Serves 4 to 6.

Garlicky Herb - Fold 2 tablespoons chopped fresh basel leaves, 1/2 cup grated Parmesan cheese, and 1 clove garlic, finely chopped, into 4 cups mashed potatoes until well mixed.  Serves 4 to 6.

Penne with Balsamic Broiled Vegetables

3 cups Penne Pasta (cooked)
2 small Zucchini
1 medium Red Bell Pepper
1/2 cup Ken's Lite Balsamic Vinaigrette
1/2 cup Feta Cheese (crumbled)
2 Tbsp. Fresh Mint (chopped)

Cut zucchini and red bell pepper into 2 x 1/2-inch strips.  Toss to coat with 2 tablespoons Ken's Lite Balsamic Vinaigrette.  Place vegetables on a pan and sprinkle with pepper.  Broil for about 10 minutes, stirring occasionally, until vegetables are just tender.  etables with pasta, remaining vinaigrette, cheese and mint.

TWO Ideas for Leftover Mash Potatoes

Ham Fritters - In medium bowl, combine 2-1/2 c. potatoes; 1/2 c. chopped ham; 1 green onion, finely chopped and 1/8 tsp. pepper.  Using 1/4-cup measuring cup, form mixture into 1/2-inch thick patties.  Place 1/4 c. flour in dish.  Coat patties with flour, tapping off excess.  In 12-inch skillet, heat 1/4 c. canola oil on medium-high until hot.  In 2 batches, fry patties 5 minutes or until golden brown on both sides, turning over once.  Serves 4

Sausage Scramble - In 12-inch skillet, cook 8 oz. sausage on medium high 5 minutes, stirring to break up with spoon, transfer to small bowl.  To skillet add 1 red paper, chopped; and 1/8 tsp. pepper.  Cover; cook 5 minutes or until crisp-tender.  Add 2 c. potatoes.  Cook 5 to 7 minutes or until potatoes are hot; stirring often.  Stir in sausage.  Serve with poached eggs.  Sprinkle with chopped parsley.  Serves 4

Monterey & Ranch Bread

Monterey & Ranch Bread

Course Type : Side Dish

Time Required : 40 minutes

Serving/Yield : 1 loaf

Ingredients : 1 French Bread loaf, cut lengthwise in half 1 Cup Monterey Jack Cheese 4 Tbs Ranch Dressing, (homemade is best) 3 green onions chopped, can use chives as well. 2 Tbsp Real butter, just enough to butter insides of brad lightly Garlic salt to taste.

Directions : First set oven to broil and line a large cookie sheet with parchment paper or aluminum foil for easy clean up. Then, butter the french bread halves and add garlic salt. Place bread open-faced in oven and broil until golden, about 2-3 minutes. Spread the ranch on both halves and generously coat with grated monterey jack cheese. Put back into oven and broil until cheese is bubbly. Sprinkle with sliced green onion. For an extra little kick add about a TBS grated Asiago cheese to your bread! Slice and serve immediately & Enjoy! WARNING: This bread is highly addictive!! You will want to double the recipe.

Greek Chicken Salad

2 lg. tomatoes, cut into wedges
1 med. cucumber, peeled, seeded and chopped
1/2 cup pitted olives
1/2 med red onion, chopped
1 Tbsp. chopped fresh mint
2 cups shredded roasted chicken, skin and bones removed
1/3 cup crumbled feta
Juice from 1 lemon
1/3 cup olive oil
Salt and pepper

Place tomatoes, cucumber, olives, onion, mint, chicken and feta in a large serving bowl.

Whisk together juice and oil in a small bowl.  Pour enough dressing over salad to lightly coat.  Season with salt and paper and toss.  Divide among 4 plates and serve, passing any remaining dressing on the side.

PREP:  20 minutes

PER SERVING:  362 Cal., 25g Fat (3g Sat), 60mg Chol., 2g Fiber, 25g Pro., 12g Carb., 925mg Sod.

Homemade Ranch Dressing: Dry Mix Recipe

Here's what you will need:

1/2 cup powdered Buttermilk

3 tablespoons dried Parsley

1 tablespoon dried Dill Weed

1 tablespoon Onion Powder

1 tablespoon Salt

1 1/2 teaspoons Garlic Powder

3/4 teaspoons Pepper

 

Combine in a food processor and blend into a powdery consistency.

Store in a container of choice.

To make ranch dressing:

Combine 1 tablespoon mix with 1 cup mayonnaise and 1/2 cup milk.

 Mix with wire whisk. Store in refrigerator until ready to use.

Make the dressing up several hours or a day ahead, so that all the flavors have a chance to blend together. Also, if you want a thicker or thinner dressing just adjust the amount of milk that you add in.  Feel free to substitute yogurt, homemade mayo, or sour cream for the mayonnaise. You can also substitute soy milk or a different milk substitute for the milk.
Also the salt. Depending on what salt you use, it will change the flavor of the mix. If you use regular table salt, it gives it a more of a dill flavor, if you use sea salt it gives you a saltier taste. 

Ranch Meatloaf with Fried Onions

Ingredients:

1 1/2 lbs ground beef
1/4 cup ketchup
2 eggs, beaten
3/4 cup herb-seasoned dry bread stuffing mix
1/2 (1 oz) package dry Ranch-style dressing mix
1 (6 oz) can French-fried onions

Instructions:

Preheat oven to 350F (175C).
In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions.
Shape into loaf and fit into 9 x 5 inch loaf pan.
Bake, covered loosely with foil, at 350F (175C) for 50 to 60 minutes, or until meat is thoroughly cooked.

Mustard-Breaded Pork Chops

Serving Size: 4 servings (1 pork chop each)
Calories: 247

Ingredients

3/4 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 cup Egg Beaters® Original
3 tablespoons Gulden's® Spicy Brown Mustard
2 tablespoons Pure Wesson® Canola Oil
4 boneless pork chops, 1/2 to 3/4-inch thick (4 chops = 1 lb)


Directions:

1.Combine panko crumbs, salt, paprika and pepper in shallow dish; set aside. Combine Egg Beaters and mustard in another shallow dish.
2.Heat oil in 10-inch nonstick skillet over medium heat. Dip each pork chop in mustard mixture, coating all sides. Cover with crumb mixture; place in skillet.
3.Cook 5 to 6 minutes or until lightly browned. Turn over; cook 5 to 6 minutes more or until slightly pink in centers (160°F).

Comeback Sauce

Makes: A pint jar full.

1 cup mayonnaise
1/4 cup Heinz ketchup
1/4 cup chili sauce (Heinz or DelMonte)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon


Mix all ingredients well and store in refrigerator overnight.

It has many uses. It's a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread. OR how about serving this sauce with Salmon Patties. It is good on EVERYTHING, except Cheerios.

CopyCat Recipe: Olive Garden Dressing

Make 2 packets of Italian Dressing using Good Seasonings brand envelopes. Set it aside. Make the dressing below. Combine the two. Yum!

Italian Dressing
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried Italian spices
1 teaspoon salt
black pepper
1 teaspoon sugar
1/2 teaspoon garlic powder
1 tablespoon mayonnaise
3 tablespoons water
2 envelopes Good Seasons Italian Dressing, prepared per directions on envelope with white distilled vinegar


1.Combine all ingredients in a blender on high until combined, about 30 seconds.
2.Pour into small bowl and cover and refrigerate until ready to serve.
3.Stir before serving.
4.**Don't forget, add your 2 prepared recipes of Italian Dressing from the envelopes (I used Good Seasonings Brand) to this. Yes,yes, it makes a ton of dressing. Put it in the fridge, you'll drink it later.

Peanut Butter Easter Nests

• 4 cups chow mein noodles
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 3/4 cup Jif® Creamy Peanut Butter
  Or Jif® Extra Crunchy Peanut Butter
• Jelly beans or other egg-shaped candies

1. BREAK noodles into smaller pieces in large bowl, using your hands. Combine sugar and syrup in large saucepan. Cook over medium heat until sugar is melted and edges begin to bubble. Add peanut butter and stir until smooth. Pour mixture over noodles and toss to coat.
2. TEST temperature carefully. With slightly buttered hands, form mixture into tight balls using approximately 1/4 cup mixture per ball. Make indention in center of each ball to resemble a bird's nest. Place on waxed paper and allow to cool completely.
3. PLACE two or three jelly beans or other egg-shaped candies into each nest.

Spring Frittata

"Delicious. Recipe was just enough for 2 adults for dinner. Great way to ..."
Healthier Recipe.

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Cinnamon Roll Dutch Apple Pie

Blogger Arlene Cummings of Cooking With Sugar takes Apple Pie up a notch by making the crust with Cinnamon Rolls. Her Cinnamon Roll Dutch Apple Pie will make an apple pie lover out of anyone.

Prep Time: 30 Min

Total Time: 3 Hr

Makes: 8 servings

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