Perfect Breaded Chicken Strips

Instructions

1. Preheat oil to 375 degrees F.

Sauce

1. Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes

Chicken.

1. In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1½ tablespoons oil.
2. Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.
3. Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.
4. Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
5. Top with green onions if desired and serve immediately.

Ingredients:

Breading:

3 chicken breasts

2 cups flour

1/2 cup panko

1/2 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp seasoned salt

1/4 tsp pepper

3 eggs

4 Tbs milk

Sauce:

1/2 cup honey

4 Tbs soy sauce

1. 4 large garlic cloves, crushed
2. 1 Tbs fresh ginger, finely diced
3. 1/2 tsp chili flakes
4. 1/3 cup water

Enchiladas - Lexie's

Prep Time: 45 min
Cook Time: 45 min
8 Servings

Sauce:
2 Tbs Canola Oil
2 Tbs Flour
28 oz Can of Enchilada Red Sauce
2 Cups Chicken Broth
1/2 tsp Salt
1/2 tsp Black Pepper

Meat:
1 lb Ground Beef
1 Medium Onion, Finely Chopped
1/2 tsp salt

The Rest:
A TON of Canola Oil for Frying
10-14 Corn Tortillas
2 (4oz) Cans Diced Green Chilies
1/2 Cup Chopped Black Olives
3 Cups Montery Jack Cheese, Grated (or Ceso Blanco, Crumbled)
Cilantro (optional garnish)

For the Sauce:
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute (aka: brown the rue). Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat:
While the sauce is simmering, brown the ground beef with the ionions in a large skillet over medium-high heat. Drain the fat, add teh salt and stir to combine. Turn off the heat and set aside to cool.

For the rest:
In a small skillet over medium heat, heat canola oil. Lightly fry the tortillas just until soft and fragrant. DO NOT CRISP. Drain on a paper towel lined plate. Repeat until all the tortillas have been fried.

Preheat oven to 350 degrees.

Spread 1/2 cup of the sauce in the bottom of a 9-inch by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, black olives, and cheese. Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits left over from fillings.

Bake enchiladas for 20 minutes, or until bubbly.

This freezes great for eating later!

Refried Black Beans

2 lbs dried black beans, sorted an rinsed

1 yellow onion, halved

1/2 fresh jalapineo, seeded and ribs removed, chopped

3 large garlic cloves, minced

1/4 tsp chili pepper 

1/4 tsp cumin

5 tsp salt

9 cups water

Place all ingredients in crock pot on high for 8 hours, covered. 

Add water as needed. Mash with potato masher or blend to desired consistency. 

Slow Cooker Meatballs and Sauce - Liz's

28oz frozen meatballs

1/4 cup brown sugar

1/3 cup honey

1/2 cup ketchup

2 Tbs soy sauce

3 cloves garlic, minced

Place frozen meatballs in slow cooker. 

Pour sauce over top. 

Cook on low for 4 hours, stirring occasionally.

Quick Yummy Chicken - Lexie's

1/2 cup mayonnaise

1/4 cup grated Parmesan 

4 chicken breasts

4 tsp. dry Italian seasoning 

Dry bread crumbs

425 degrees F for 20 minutes.

Mix Parmesan and mayo. 

Spread on raw chicken. 

Top breadcrumbs mixed with Italian seasoning.

Mini Pecan Pie - Lexie's

Total Time: 1 hr 55 min

Prep: 20 min

Inactive: 1 hr 10 min

Cook: 25 min

Yield: 24

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted

One 3-ounce package cream cheese, at room temperature

1 cup all-purpose flour

Nonstick cooking spray

1 large egg

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

Pinch of fine salt

1/2 cup pecans, finely chopped

Directions

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray or canola oil.

In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.

Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

Green Bean Casserole - Lexie

- 2 cans cream of mushroom soup

- 1 cup milk

- 2 tsp soy-sauce

- 1/8 tsp pepper

- 2 pkgs 16oz green beans frozen, cooked and drained

- 1 can (6oz) french fried onion divided

1) In a bowl, combine soup, milk, soy sauce, pepper. 

2) Then fold in gently the cooked green beans. 

3) Spoon half mixture into 13"x9" dish. Sprinkle with 1/2 onions. Spoon remaining bean mixture.

4) Bake at 350 for 30mins or until heated through. 

5) Sprinkle with the remaining onions. Bake 5 minutes longer.

Serves: