1 (2 lb.) cut up frying chicken Oven frying mix (See Homemade Shake & Bake Mix)
Rinse chicken in cold water. Dredge chicken pieces in oven frying mix. Spray cookie tin with cooking spray. Place chicken skin side up on cookie tin. Bake in a preheated 375 degree oven for 50 minutes, until chicken is crisp and cooked through. Blot with paper towels and serve immediately. Makes 6 servings.
1 turkey, giblets removed, rinse and pat dry salt and pepper, to taste
In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird. If your pan is not marked, put the turkey in pot and add water to just above the turkey. Remove the turkey and mark the depth of the water. Pour our the water, dry out pot, then add peanut oil to the mark.
Preheat the oil to 350. Place the seasoned turkey on the stand, use the hook to lower into the preheated oil. Cook the turkey for 3 minutes per pound at 325 degrees. Remove turkey and test for doneness with meat thermometer. The temperature should reach 170 in the breast and 180 in the thigh.
2 tsp olive oil 1 lb chicken tenders 1 pkt (1.12 oz) fajita seasoning mix 1 can (15 oz) black beans, rinsed 1 can (11 oz) whole kernel corn 1 cup salsa 3 Tbsp chopped fresh cilantro
Note: Serve with lime wedges and tortilla chips or warm flour tortillas.
Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.
While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.
Sharing my love of cooking and favorite recipes with you!
