Chick-Fil-A Chicken

(from Serious Eats)

Ingredients:
  • Kosher salt
  • Sugar
  • 2 large boneless skinless chicken breasts, cut into cubes
  • 2 teaspoons paprika
  • 2 tablespoons black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cup milk
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons powdered non-fat milk
  • 1 teaspoon baking powder
  • 2 quarts peanut oil

  • Preparation:
    Dissolve 1/2 cup kosher salt (see note above) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight.

    Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

    Whisk together milk and eggs in a medium bowl. Set aside.

    Combine flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

    Remove chicken from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil.

    Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.



    Sweet Pork

    Ingredients:

    2 pounds pork
    3 cans coke
    1/4 c brown sugar
    dash garlic salt
    1/4 c water
    1 can diced green chilies
    3/4 (10 oz) can red enchilada sauce
    1 c brown sugar

    Preparation:

    Put the pork in a heavy duty ziplock bag to marinade overnight.  Add about a can and a half of coke and 1/4 c brown sugar.

    Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for 3-4 hours. 

    Remove pork from crock pot, drain any liquid, and shred.  Blend 1/2 can of coke, chilies, enchilada sauce, and 1 c brown sugar.  Put shredded pork and sauce in crock pot and cook on low for 2 hours. 

    Peanut Butter Bars

    (from Nancy Bratt)


    1 cup butter or margarine
    1 cup sugar
    1 cup brown sugar
    2 eggs
    1 cup peanut butter
    1 tsp. baking soda
    1 tsp. salt
    ½ tsp. vanilla
    1½ cups flour
    1½ cups quick oats

    Spread in 9 x 13 pan.  Bake at 375 for 20-23 min remove from oven and sprinkle chocolate chips on to.  Bake for 1½ - 2 more minutes until chocolate chips are soft.  Spread melted chocolate chips.  Cool before serving.


    Best Barbecue Coleslaw

    Ingredients:

    2-3 packages finely shredded cabbage/carrot mix
    1/2 c sugar
    1/2 tsp salt
    1/8 tsp pepper
    1/2 cup mayo
    1/4 c milk
    1/4 c buttermilk
    2 1/2 tbsp lemon juice
    1 1/2 tbsp white vinegar

    Preparation:

    Whisk together all ingredients, except cabbage, in a large bowl.  Then toss with cabbage and chill for a few hours.

    Mexican Stuffed Shells

    Ingredients:
    4 c cooked shredded chicken
    1-2 cans rinsed black beans
    6 green onions 
    3 blocks of cream cheese
    2 cans of Rotel
    1 tsp cumin
    1 1/2 c shredded cheese
    1 jar of picante sauce
    38 large pasta shells, cooked al dente

    Preparation:
    Mix chicken, black beans, green onions, and cumin in a large bowl.  Mix together with softened cream cheese and Rotel.  Spread picante sauce in bottom of 13 x 9 pans.  Fill shells with chicken mixture and place in picante sauce.  Drizzle remaining picante sauce and cheese over shells.  Bake covered at 350 for 30 min.  

    Baked Ziti

    (from Natalie Hancock)

    Ingredients:
    1 pound pasta (ziti, penne or mini penne)
    1 pound lean ground beef
    2 (26 oz) jars spaghetti sauce (or make your own)
    6-8 oz sliced provolone
    1 1/2 c sour cream (I use light sometimes)
    6-8 oz shredded mozzarella
    2-4 tablespoons shaved parmesan


    Preparation:
    Cook pasta al dente. Brown ground beef (you can use an onion with it) in large skillet. Add sauce and simmer 15 minutes. I also add Italian seasoning and garlic powder to meat/sauce. Preheat oven to 350. 

    In a 9x13 dish, spray with Pam and add the following: 1/2 the ziti, all slice provolone, spread sour cream on top, 1/2 sauce/meat mix, remaining ziti, 3/4 mozzarella, and remaining sauce. Then add rest of mozzarella and sprinkle the shaved parmesan on top. 
    Bake for 30 minutes or until cheeses are melted. 

    KFC Coleslaw

    Ingredients:

    8 c. shredded cabbage
    ¼ c. carrots
    2 T. minced onion
    1/3 c. sugar
    ½ t. salt
    1/8 t. pepper
    ¼ c. milk
    ½ c. mayo
    ¼ c. buttermilk
    1 ½ T. vinegar
    2 ½ T. lemon juice

     Preparation:

    Shred cabbage and carrots.  Mix in onion.  Mix remaining ingredients together in a bowl until smooth.  Pour over cabbage mixture & mix.  Cover and let sit for several hours or over night.

    World's Best Chocolate Chip Cookies

    Ingredients:
    3 1/2 cups flour
    1 1/4 tsp. baking soda
    1 1/2 tsp. baking powder
    3/4 tsp. salt
    1 1/4 cups butter, softened
    1 1/4 cups dark brown sugar
    1 cup, 2 Tbsp. sugar
    2 eggs
    2 tsp. vanilla extract
    1 1/4 lbs. Ghirardelli chocolate chips (half milk, half bittersweet)

    Preparation:
    Sift flour, baking soda, baking powder, and salt into a bowl and set aside.  Using a mixer, cream butter and sugars together until just blended.  Add eggs one at a time, mixing well after each.  Mix in vanilla.  Add dry ingredients a little at a time and mix until just combined.  Stir in chocolate chips.

    Use a 1/4 measuring cup to form dough into balls.  Bake at 350 degrees for 18-20 minutes. 

    K Bars

    (from Brandi Juarez)

    Ingredients:
    1 C sugar
    1 C light Karo syrup
    1 C peanut butter
    6 C Special K cereal
    1/2 bag choc chips and 1/2 bag butterscotch chips

    Preparation:
    Bring sugar and syrup to a full boil.  Turn off heat and add peanut butter.  Stir until melted and smooth.  Add cereal until all mixed together.  Pour in buttered 9 x 13 pan.  Melt chocolate chips and pour on top. 

    Stuffed Shells

    (from Brandi Juarez)

    Ingredients:
    2 eggs
    4 c mozzarella
    1 large container ricotta cheese
    1 1/2 c Parmesan
    2 tbsp. parsley
    1 box jumbo shells
    marinara sauce
    Alfredo sauce (optional)
     
    Preparation:
    Cook shells according to package.  Combine eggs, cheeses, and parsley.  Cover the bottom of a pan with marinara sauce.  Stuff shells with filling and place on top of marinara.  Pour marinara or alfredo sauce over the shells and sprinkle with cheese.  Bake covered at 350 for 40 minutes.