Crispy Oven-Fried Chicken Recipe

Crispy Oven-Fried Chicken

Recipe Ingredients

1/2 cup(s) milk, lowfat (1%), or buttermilk
1 teaspoon poultry seasoning
1 cup(s) cereal, cornflakes, crumbled
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
2 teaspoon pepper, black
2 teaspoon pepper, red, crushed
1 teaspoon ginger, ground
4 chicken, drumsticks, skinless
4 chicken, breast, skinless
1 dash(es) paprika
1 teaspoon oil, vegetable

Recipe Preparation

1. Preheat oven to 350 degrees F.

2. Add half teaspoon of poultry seasoning to milk.

3. Combine all other spices with cornflake crumbs and place in plastic bag.

4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.

5. Refrigerate for one hour.

6. Remove from refrigerator and sprinkle lightly with paprika for color.

7. Evenly space chicken on greased baking pan.

8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.) Crumbs will form crispy "skin."

Nutritional Info (Per serving)

Calories : 256
Saturated Fat : 1g
Sodium : 286mg
Dietary Fiber : 1g
Total Fat : 5g
Carbs : 22g
Cholesterol : 82mg
Protein : 30g

Crispy Oven-Fried Chicken Recipe by everydayhealth

Beef Stew with Fennel and Shallots Recipe

Beef Stew

Recipe Ingredients

3 tablespoons all-purpose (plain) flour
1 pound boneless lean beef stew meat, trimmed of visible fat and cut into 1
1/2-inch cubes
2 tablespoons olive oil or canola oil
1/2 fennel bulb, trimmed and thinly sliced vertically
3 large shallots, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 fresh thyme sprigssprigs
1 bay leaf
3 cups vegetable stock or broth
1/2 cup red wine, optional
4 large carrots, peeled and cut into 1-inch chunks
4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
18 small boiling onions, about 10 ounces total weight, halved crosswise
3 portobello mushrooms, brushed clean and cut into 1-inch chunks
1/3 cup finely chopped fresh flat-leaf (Italian) parsley

Recipe Directions

Place the flour on a plate. Dredge the beef cubes in the flour. In a large, heavy saucepan, heat the oil over medium heat. Add the beef and cook, turning as needed, until browned on all sides, about 5 minutes. Remove the beef from the pan with a slotted spoon and set aside.
Add the fennel and shallots to the pan over medium heat and saute until softened and lightly golden, 7 to 8 minutes.

Add 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the thyme sprigs and the bay leaf. Saute for 1 minute. Return the beef to the pan and add the vegetable stock and the wine, if using. Bring to a boil, then reduce the heat to low, cover and simmer gently until the meat is tender, 40 to 45 minutes.

Add the carrots, potatoes, onions and mushrooms. The liquid will not cover the vegetables completely, but more liquid will accumulate as the mushrooms soften. Simmer gently until the vegetables are tender, about 30 minutes longer. Discard the thyme sprigs and bay leaf. Stir in the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Ladle into warmed individual bowls and serve immediately.

Nutritional Analysis(per serving)

Calories : 318
Monounsaturated fat : 6 g
Protein : 21 g
Cholesterol : 47 mg
Carbohydrate : 36 g
Sodium : 677 mg
Total fat : 11 g
Fiber : 6 g
Saturated fat : 3 g

Beef Stew with Fennel and Shallots Recipe by mayoclinic

Roasted Rack of Lamb Recipe

Roasted rack of lamb

Recipe Ingredients

2 racks of lamb, fully trimmed
2 cloves garlic, minced
2 Tbs. Dijon mustard
2 tsp. rosemary, crumbled, or 2 Tbs. fresh, minced
2 Tbs. lemon juice
1/4 cup olive oil
1 cup dry breadcrumbs
1/4 cup unsalted butter, melted

Recipe Directions

Preheat oven to 500°F. Using a sharp knife, lightly score fat side of lamb rack with shallow crisscross cuts. Combine next 5 ingredients in a jar with a tight-fitting lid. Season with salt and pepper to taste and shake vigorously. Brush mustard mixture over meat portion of rack. Cover ends of ribs with foil to prevent burning. Place lamb on a shallow roasting pan in upper third of oven. Sear lamb 10 minutes. Reduce heat to 400°F. Sprinkle breadcrumbs over fat side of lamb. Drizzle with butter. Roast 20 minutes or until lamb registers 125°F on a meat thermometer and is lightly springy when pressed. Remove lamb from oven and let stand 5 minutes before carving. Cut lamb between ribs and serve 2 per person.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Nutritional Analysis (per serving)

Calories : 451
Fat : 33.0g
66% calories from fat
Cholesterol : 74mg
Protein : 17.1g
Carbohydrates : 21.7g
Fiber : 1.2g
Sugar 1.4g
Sodium : 373mg
Diet points : 12.0

Roasted Rack of Lamb Recipe by mealsforyou

Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus Recipe

New York Strip Steak

Recipe Ingredients

4 New York Strip Steaks
Salt and freshly ground black pepper
4 tablespoons Extra-Virgin Olive Oil, plus some for drizzling
4 Portobello mushroom caps
2 cups Shiitake mushroom caps
1 large white onion, peeled and sliced into 1/2-inch thick rounds
1 bunch Jumbo asparagus, peeled
4 Tomatoes, cored
3 Jalapeno Peppers
3 Large Basil Leaves
2 tablespoons Balsamic vinegar, plus some for drizzling

Recipe Directions

Coat onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper and add to the hot grill.

Cook for 4 minutes on each side and remove from the grill.

Set asparagus aside and keep warm while preparing salsa.

To make salsa, remove charred loose rings from the onion rounds and place in the blender.

Remove and the skins and seeds from the tomatoes and add remaining tomato to the blender.

Remove and discard the skin and the seeds from the jalapenos.

Mince the jalapenos and add to the blender.

Add the basil leaves, olive oil and balsamic vinegar and pulse until chunky.

Reserve until serving.

Season steaks with salt, pepper and olive oil and place on the hottest part of the grill.

Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper.

Place the mushrooms on the heat with smaller mushrooms around the edges of the grill.

Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done.
Cook the portobellos for 2 minutes on each side, the shiitakes for about 1 to 2 minutes on each side.

Slice the steak and portobellos on a bias and place on a platter with the grilled asparagus, shiitakes and tomato salsa.

Drizzle with extra-virgin olive oil and balsamic vinegar before serving.

Nutrition Info (Per Serving)

Calories : 590 kcal
Carbohydrates : 26 g
Dietary Fiber : 7 g
Fat : 29 g
Protein : 54 g
Sugars : 12 g

Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus Recipe by food.yahoo.com

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce Recipe

Grilled Chicken Breasts

This recipe uses the grill or broiler to both cook the chicken and make a smoky-flavored tomato sauce. The yellow tomato sauce also makes this dish unique.

Recipe Ingredients

4 yellow tomatoes, halved crosswise and seeded
1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves, each about 5 ounces
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh thyme

Recipe Directions

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.

In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.

Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.

Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil. Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.

Transfer the chicken breasts to warmed individual plates. Spoon the tomato sauce on top, dividing evenly. Serve immediately.

Nutritional Analysis(per serving)

Calories : 239
Monounsaturated fat : 4 g
Protein : 35 g
Cholesterol : 82 mg
Carbohydrate :8 g
Sodium : 583 mg
Total fat : 7 g
Fiber : 2 g
Saturated fat : 1 g

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce Recipe by mayoclinic