Boneless Fried Chicken, Corn Casserole, and Mashed Potatoes

Today was a comfort food day. I'd been hungry for good, deep fried, rib-stickin' yumminess for a couple of days and finally after much pestering from the 12-year-old, I gave.

It was all his fault. That's my story and I'm sticking to it.

Let's start with the corn casserole. It will take the longest to make. Yes I know, it is tempting to jump into the chicken part because... mmmm... who can resist fried chicken? (Other than veggie people?)
But we must do this in order to make it come out on time and hot, right?

Stop grumbling at me and just listen. Yes you could snack on the chicken while you make the rest but then not only will you jot have enough to feed the masses but it'll be all soggy and cold by the time you're done.

Ok. See. I told you.

Onward to corn casserole. You will need a stick of butter, a can of corn, a can of creamed corn, a box of cornbread mix, a tub of sour cream, and 2 eggs.

Melt the butter and dump into and 8x8 or 9x13 pan.

Mix corn bread mix with creamed corn, corn, 1/2 tub (8oz) sour cream, eggs and mix. Pour into pan.

Throw into oven at 350 for about an hour. 

Now would be a good time to chop your taters for mashed potatoes. I generally use 2 potatoes per person as we are mashed tater-aholics. Boil them in water infused with chicken bouillon, 1 tbs butter and a couple of garlic cloves.

Now you can start on the chicken.

Start your oil heating up. Or Crisco. Crisco is even better. If you have some bacon grease, mmmmmm.

Ok. So I have this weird thing about chicken. I can't deal with veins, dark meat, tiny bones and tendons. I grosses me out. I buy boneless breasts in giant bags at Costco. They are clean and require nothing but a tiny bit of trimming and de-thawing.

This recipe requires boneless chicken breasts, about 4 large ones, into 1-2" sized pieces.

You will also need two additional containers. One with 2 eggs slightly beaten, and one with 1c flour, 1/4 c bread crumbs, 1/4 c cornmeal, pinch of salt and pepper, dash of garlic, dash of chili powder.

Dredge the chicken first in the egg.

Then through the flour mix.

The into the pan with HOT liquid cooking lubricant.

Cook each 4-5 mins per side. Wait until the oil reheats between batches, you want it hot to get crispy chicken. Set the finished pieces onto a plate lined in paper towels or a cloth towel you don't mind being dedicated for this particular task. 

Drain the potatoes as soon as they are done, or keep the liquid and freeze for things like soup or bread. 

Squish them with some milk and butter and a pinch of salt. 

Check on corn casserole. Throw in next batch of chicken.

You chicken should be done about the same time as the casserole. Take it out and let it sit for a few minutes. 

Dinner is done. Proceed to serve to the masses.

Fried Chicken

1c flour

1/4 corn meal

1/4c bread crumbs

1Tbs garlic

pinch of salt and pepper

4 large chicken breasts

2 eggs

1 bar of crisco or vegetable oil for frying.

Heat oil or crisco in heavy skillet. Mix dry ingredients. Cut up chicken into 1-2" pieces and sprinkle with salt and pepper. Beat egg slightly. Dredge chicken in egg then coat in flour mix. Fry 4-5 mins on each side until cooked thoroughly and brown. Drain. While warm, sprinkle again with a little salt or seasoned salt. 

Corn Casserole

1 box corn muffin mix

1 can creamed corn

1can kernel corn

1 stick butter

8 oz sour cream

2 eggs

Melt butter in bottom of 8x8 or 9x13 pan. Mix rest of ingredients together and spread evenly in pan. Bake at 350 for 1 hr for 8x8, 35-40 mins 9x13.

Mashed Potatoes

2 potatoes per adult. 1 per child, cut into chunks

3 Tbs butter

3 teaspoons chicken better than bouillon or 2 cubes of bouillon

4-5 cloves of garlic

1c milk

Boil potatoes in water with bouillon, 1 tbs butter and garlic. Drain. Heat butter and milk. Mash potatoes. Add milk and butter and mash some more. 

Mango-Chipotle Chicken Burritos with Black Beans

I cheated.

No.

I did.

I was craving some really fresh, summery, yummy mexican-ish type food.

I had chicken. I had tortillas. I had.... hmmmm....

Oh yeah. That random bottle of salad dressing my mom shipped to me along with the other 42 bottles I have. Something by Kraft called Mango-Chipotle. Hmmmm.

Chicken. Mango-Chipotle.

This works.

So...maybe a put it together yourself burrito?

As you can see it was kid approved.

Yup. That'll work. And we could totally use that dressing for a marinade/cooking sauce for the chicken. Oooooh! And we have an entire gallon bag of black beans, so we could make mexican style black beans.

OMG. It's healthy too! So much protein!

We like protein. Protein is good.

So let's get started

3 large boneless skinless chicken breasts, cleaned and laid out in either a glass pan or jelly roll pan lined in foil.

Smother chicken with dressing, slice up some onion and toss it in, and cover with another piece of foil. Seal the foil. This is important. It will allow steam to be captured which results in fabulously tender chicken cooked relatively quickly.

Throw in oven for 20 mins or so. Baste with dressing every 10 mins.

So that's twice. You'll be ok. It's easy to remember. Twice.

That's it?

Well... uh... ya.

That's it. So easy.

So.... There are several ways this chicken can go. If you are in a tropical mood, make up some mango salsa, cook up some coconut rice, and maybe make a small arugula salad with feta cheese and a vinaigrette.

If you are in a mexican mood, when it comes out of the oven, you can serve over black beans and rice with sour cream and salsa, OR....

Make up some black beans, grab out tortillas, chop up some lettuce, tomato and cucumber, and make a build your own burrito.

I took option 3.

So. I have a gallon bag of black beans in the freezer, mainly because I cooked them, then realized I didn't have any ziploc baggies in less than a gallon.

Sigh.

So. Defrost your beans, about a quart's worth depending on the number of people you are feeding, obviously. Or 2 cans.

Saute some onion bits. Add 1 tsp garlic powder or 4-5 cloves fresh and 1Tbs taco seasoning. Splash in some worcestershire sauce and just a drop or 2 of liquid smoke, if you have it.

Toss in beans and a little water with a chicken bouillon cube or 1 tsp of chicken(or veggie) Better Than Bouillon. Pre-made broth works well too. By a little I mean maybe 1/2 c. Add more if the beans suck it all up. You want the beans to be a little soupy.

Let them cook until heated through and broth is thick.

Meanwhile, check your chicken. If it is done, pull off top foil and put back in oven a few minutes to brown the top just a touch.

Assemble other ingredients on the table.

Cut chicken into pieces and transfer it, and onions onto a plate. Feel free to shred chicken, that works too. I cut mine into large slices and let the creators decide how they wanted to further alter it for their burrito.

To create burrito, layer chicken, beans, veggies, sour cream and salsa. Wrap and enjoy.

As you can see, my son opted for beans on the side and no onions or salsa.

What a bum.

Hawaiian Chicken Sandwich

It's an amazingly beautiful perfect day today in Washington. I am hobbling along with bare feet and a tank top today. Let me tell you, the air on my skin is like a lover's caress. Mother nature needs to create a climate where it doesn't get above like 70 ever. Or below for that matter. I'd be down with that.

I'm in a summery mood today, and again am in a creative mood for food.

So lunch today was a chicken sandwich, hawaiian style.

Well probably not technically hawaiian, but it has tropically things on it so we are calling it that, k? K.

See the yumminess...

So there is no step by step with this, because its basically assembly only. And cutting stuff.

Start with chicken. I used a frozen chicken patty and cooked it in the microwave then put it in a saute pan for a little bit to get it crispy. Lots less time than using the oven. 

I was hungry. I like shortcuts.

You can use a chicken breast as well and just cook it in oven or saute pan. I keep several cooked on hand because I have a high protein diet and its a quick snack.

Cut up an onion and mushrooms while waiting for chicken. Saute them in a little olive oil to until brownish in color. Sprinkle with a little salt and pepper while cooking.

Slice a piece of pineapple or use a ring or 2 out of the can and put in pan. Let them get a golden brown color on both sides. 

Slice an avocado.

For the mayo/sauce I used 1 T olive oil mayo, dash of garlic powder, pinch of dill, pinch of ginger.

Get out your buns. 

EWWWW! NO! Not those buns! Geez! Put THOSE buns away!

The edible kind...get one out. I like onion rolls, but a hoagie bun or whatever you have on hand os fine. 

Take pineapple out of pan and after buttering the un-crusty side of the bun, put them in the pan to warm up. You know. Kind of like grilled cheese.

When nice and toasty, spread each half with mayo mix and a wedge of laughing cow cheese or melt your cheese of preference over the chicken. Swiss, provolone, monty jack works well or cream cheese if you don't have the Laughing Cow stuff.

Assemble. Chicken. Lettuce. Pineapple. Onion/Mushroom mix. Avocado. 

Yum.

Voila! You have a very yummy summery sandwich, perfect for a sunny day and eating on the porch.

Chicken Taco Salad

I wasn't going to post this originally because, hey, everyone knows hot to make taco salad right?

Right!

But then I thought... well...I should include easy to make things too, easier than a normal recipe, because taco salad requires really no real recipe. It's just a bunch of chopping and such. Mostly.

Mostly. I alter things a bit, because I can't leave well enough alone.

No worries. It's still super easy. I like easy, and fast, especially during the week nights.

I am out of hamburger so this is going to be chicken. Chicken is better for you anyway!

If you are vegetarian, then leave out the chicken or use the faux strips I get for my sis.

As I have mentioned before, I get my chicken frozen cooked and in stripes in a bag at Costco. I HATE dealing with cleaning chicken. I do on occasion, but rarely.

If you use frozen like me, then put the strips in a skillet at medium heat with a little olive oil. Toss on about 1tsp of chili powder and a sprinkle of salt.

If you are using chicken breasts, clean them how you wish (I take out anything remotely red and veinish) and slice into strips or chunks. Remember to use a plastic or silicon cutting board and wash your hands frequently.

Do as above with your fresh chicken. 

Wash your hands.

With soap.

Let me smell them... 

Ok. Good to go.

Open a can of refried beans. Get a small saucepan ready to go with a little olive oil over medium heat. Chop a whole onion and a whole bell pepper.

Yes a whole one. You will use part now and part later.

Just trust me on this ok? Ok.

Add the onion and pepper to the pot and cook until happy. 

Have we not established this already?

Ok. Fine.

Happy=translucent color.

Dump in the beans. Mix with the onions. 

Get your spices ready.

If you have taco seasoning, use that. 1/2 pkg should be fine for beans and 1/2 for chicken.

If not, then use cumin, chili powder, garlic, coriander salt and pepper. 

As I mentioned before, I am out of the ground coriander and cumin so I am using seeds. See here how to squish.

Oh. Amounts. Ummmm... 1tsp of coriander, 2 tsp cumin, 1 tbs of chili and 1 tbs garlic. Dash of salt and pepper. This will be enough for the beans.

Put spices in beans and stir. Turn to low and let it get warm and yummy. (You could add cheese... if you reeeeeaaaaalllllyyyy wanted to)

Chop your veggies. You already did the onion.

Grate the cheese.

Chop the squishy cheese

See. Squishy cheese before its nuked.

Squishy cheese after nuking. With a little milk.

My array of veggies. I usually do cucumber too, but alas, it was growing odd things and had to be introduced to the Circular Graveyard for the Recently Departed.

Oh. Wait. Haha. Do cucumber. *shakes head* 

No pun intended. 

I need to get out more. 

Geez. That sounds even worse. 

Ok. I'm going to stop before I get myself in any further.

The beans should be done now. So you are ready to assemble.

Using tortillas or taco shells is perfectly acceptable. I like salad style.

Chips

Chicken

Cheeses

Veggies

Lettuce and sour cream and salsa and ranch dressing.

Yes. Ranch dressing. Hey, don't knock it till you try it. It's really yummy. I mean really. What's a salad without ranch dressing?

Now eat up. I always need more chips. The chip to stuff ratio is a tough configuration so to circumspect that, I just bring the bag of chips with me.

Of course, you can't have taco salad without pepsi. Cherry preferred. 

Bon Appetit!

White Bean Sweet Potato Chili

As I sit here eating chili cheese tots with the leftover chili form last night, it dawned on me that maybe I should share.

It's the end of the month and that means the pantry and frig are looking a little...well let's just say I can actually see the shelves in the frig and pantry k?

It is rainy and cold. Good night for chili right?

Crap. I have only white beans. Ooooh. I have sweet potatoes too... hmmmm.

Well, that wouldn't be too bad. Let's make a chili that has both. Warm and yummy and hearty. Perfect for a cold night.

Doesn't that look yummy?

Don't lie, you know it does.

If you don't like sweet potatoes, you've never had them this way. They add just a tiny, infinitesimal hint of sweetness. Awesome if you like your chili spiceh, spiceh, spiceh.

Channeling my inner donkey. Sorry.

To start off with you need one whole onion. Chop it into bits.

Wait, scratch that. Spices. You need spices. 

I was out of powdered cumin and coriander but I had seeds which are a million times better anyway, jsut take and extra step.

Warm up a ginormous pot with a little olive oil in the bottom. 

Get out your handy dandy spice squisher. (Also known as a mortar and pestle.)

If you do not have a squisher, then a rolling pin works to a the meat pounder (tenderizer).

Pound or squish until seeds are cracked. Like this.

See. Happy seeds. They are gonna be even happier when you throw them in hot, smoldering oil where they will fry their tooshies off. And get all smelly and yummy.

While they are getting happy, chop the onion. Chop a bell pepper up too.

Toss the onion in the pot with the now orgasmically happy seeds.

When onions are translucent-ish, toss in pepper too.

While they are getting happy together, chop you sweet potatoes in chunks.

See? Chunks. Now you know the difference between chunks and bits. These are little chunks because my stove is retarded. It doesn't like ginormous pans of anything let alone thick liquid. 

Stupid stove.

*dreams of a gas viking*

...

...

...

Also de-thaw your beans if in freezer as mine were. If you are using a can, drain and rinse the beans. 

No, the bean juice is NOT extra flavoring. Yuck.

You might also want to get out the bouillon, or in my case, Better than Bouillon. 

Trust me, it's better. 

This is a vegetarian base, so we use the veggie kind. Feel free to use chicken if you don't have veggie people in your house. No beef. This is not a beefy kinda meal. Use the beef in red chili.

Oh? Where to find it? Well here, Costco carries it in multiple flavors and so do our local grocery stores (Winco and Fred Meyer). I am sure you can find it in your local grocer. If not, the specialty stores like Whole Foods, etc probably have it.

It's worth it, trust me. Have I led you astray yet?

See, my point exactly.

Prepare your broth according to the box/jar directions. 

Throw some more spices in the pot. Garlic. Check.

Chili powder. check

White Pepper. Check.

Salt. Check.

I use about 1Tbs of each except the salt. Only about 1-2 tsp to taste. I add the salt after the liquid so I know how much I need. 

Let the new spices get happy with everything else for a minute or 2.

Pour a small amount of liquid in and "deglaze" the pot to get all the goodness off the bottom.

Now toss in everything else. 

Stop playing basketball with the potatoes.

Poor Potatoes.

That's potato abuse.

Place them in the pot with the beans and liquid. If you want chicken, add that in now too. It needs to be pre-cooked though. (cut into strips or chunks and saute in olive oil on medium heat until cooked through. Make sure you salt and pepper it before you cook it.)

Turn heat to medium and simmer till everything gets all happy together. I usually give it 30 mins or so.

Go have an amaretto sour while your waiting. Pop in a movie. Play on Pinterest. Do some laundry. Whatever.

Tonight I watched the Smurfs with the kids in between stages of dinner. 

When the smell drags you to the kitchen and your mouth is watering as you float toward the smell like Sylvester the cat...

Throw in some corn if you like that. I love corn in chili. MMMMMMM

Chop some cilantro.

Get out the sour cream.

And the bowls.

Taste one more time for necessary saltiness.

And serve. 

I nuked some chicken nuggets and chopped them up and put on top. It was actually pretty good. Feel free to add chicken strips or chunks into the chili. I won't be offended.

Easy as pie (and pie isn't easy always). Ok easy as...a boxed dinner but with fresh ingredients.

Enjoy!

Super Bowl Sunday

So among my creative pursuits I occasionally endeavor into the food category. Of course, when my brilliant creation turns out to be scrumptious, I photograph it and post it. 

In my crazy, hectic schedule, I rarely get the opportunity to enjoy myself in the kitchen, and when I do, I rarely have the energy to be truly amazing. When I do find myself in the apex of the combination of mood and time, I thumb through my million recipes-to-try collection and find one inspiring.

Yes, I alter it, add ingredients, take away things, and eventually it becomes wholly mine. I take my time to not measure anything unnecessary (unless baking, then its a must), and watch a few Alton Brown episodes so I know the mechanics of adding extra liquidy things to cheesecake and how to balance them.

So, on this Great American Football Day, I was in said apex and wanted to cook.

No recipes today, though. Just my own made up, learned to do at some point, dishes.

Mexican was the theme, as well, it fit.

Pico De Gallo, Guacamole, Mango salsa, slow cooked pulled chicken, fresh hand-made tortillas, frijoles from scratch and grilled corn salad.

Here in Pacific Northwest, it was a gorgeous, pure blue sky, sunny, warmish day. 

I threw together the salsa, pico and guac first, threw in the chicken, and went for a hike.

It's what we do.

So, a friend of mine, during our workout... after the hike...said... "I really need to get some recipes from you. Your food always looks so good..."

Sigh.

Ok.

The chicken comes first before anything else because it takes all day to cook.

Sorry. No pics of before and during, only final product. This one really needs no step by step. You are dumping a bunch of stuff into a crock and turning it on.

Plan on one chicken breast per adult. 1/2 per kid unless they are big, growing teenagers. then maybe 2 per.

You want boneless skinless unless you are partial to bone in. If so, have at it.
Clean up the chicken, whichever you bought.

Throw it in the crock pot.

Add 1/2 med onion, sliced in half the sliced again

6 T Chili powder

1 Tbs cumin (that's all i had, i ran out)

2 Tbs garlic of 6 cloves of fresh just thrown in. After they are peeled silly.

dash of lemon pepper seasoning if you have it

1 can tomatoes

1 can chicken broth.

salt and pepper, maybe 2 tsp each.

Close lid a set to T minus whatever time you want to serve dinner to what time it is now.

I was up at 9am. I did 8 hours.

Next you need a good Pico de Gallo. Its kind of the base for all things dippish in my mexican food.

Ok back to the pico.

1/2 ginormous onion chopped into bits. or 1 med onion (avg yellow)

1 good size slicing tomato or 5-6 romas, chopped into bits

1/4 bunch cilantro, chopped somewhere between course and fine.

1 lemon, juiced (watch out for those pesky seeds)

pinch of salt, dash of pepper.

Holy crap that's it? Yup. Basically in a bowl the size you want to fill, fill it with a third of onion, a third of tomato, and a third of cilantro. Easy Peezy. Squeeze lemon (I use a fork stuck in the center and squeeze lemon while moving around fork. Pick out seeds), and throw in your salt and pepper to taste. Mix it up.

K. Your done.

With round one, Mwahahahahaha.

Ok. Guac. This uses some of your pico so I hope you decided on a large bowl.

Oh beautiful guac. I could eat you everyday...sigh.

Ok.

3 avocados (at least)

Pico

That's it.

No really, that's it. 

If you don't know how to cut up an avocado...Cut it in half. Slam your big ol' knife into the seed (You HAVE to use a big knife for this, otherwise its not nearly so rewarding) and take it out. Dislodge from knife and repeat with other 2 avocados. Take a smaller knife (or the big one if your feeling frisky) and score each half length wise to the peel, but not through the peel, and then again width wise. Take a spoon and scoop it out into another bowl.

Add a few spoonfuls of pico. Go ahead. Be generous. If all else fails, add a little more tomato, onion and cilantro (in equal amounts) to bolster it. See. All better.

Ok. So, maybe your in the mood for something a little sweet to go on that shredded chicken going in the crock pot.

How about some mango salsa?

Thought that might perk up your ears.

Sorry, picture's a bit fuzzy. Kitty (who is not supposed to be on the counter) was on the counter pestering me and giving my camera hand kitty kisses. She then became promptly relocated to the floor.

So with Mango Salsa, you use your illustrious pico again.. with a few more ingredients than the guac.

Mangoes. 1 will do. really.

1/4 of an english cucumber, chopped into bits. Yes English is different than the 50 cent ones at the supermarket. You can eat the skin and it tastes good, they are more mild. And yes, a bit more expensive, but its worth it. They are the one wrapped in plastic. Yes, go to the store, make fun of how the phallic object is wrapped to protect it, and then buy the darn thing.

1/2 of a RED onion. 'Cause it's pretty. Cut it into bits too.

1/4 of a red or orange bell pepper. If they are to pricey, green will do too. Cut it into bits.

Lots and lots of bits.

Mangoes are... interesting to dissect. 

Here's a quick lesson. http://keywordmaps.com/delish/how-to-peel-a-mango-7/

Now that you are a mango dissecting officiando, mix all your ingredients into a bowl with some more of your delicious pico. 

Done.

Now go for a hike. Or play on pinterest. Whichever.

Its almost time for dinner. You have about an hour left.

Time for some beans 'N corn.

If you've never made frijoles and have only ever eaten refried, well your in for a treat. If you have leftover, you can "refry" them in a pan with some tomatoes for tomorrow. 

Sorry. I was in a time crunch and the hordes descended before I thought about taking a pic of the beans. They aren't pretty anyway. But they are yummy.

What you need is...

Beans. Ha! Really? Ya think?

Yup. Pintos to be exact. Canned if you must, but dried are cheaper and you can freeze the rest for chili or more frijoles.

You'll also want

1/2 medium onion

1 can or 1 diced tomato. Oh. Diced=Bits. Sorry. My bad.

Spicage:

1 Tbs Chili Powder

2 tsp cumin (Ok more if ya really like cumin. remember, too much=bitter. Yuck.)

1 Tbs garlic (cause everything needs garlic)

1tsp red pepper flakes if you want it warm. I dislike too much warm. My nose runs then I get snot in my food. Never mind.

Start by sauteing your onions in a little bit of butter. Get them nice and brownish. Add your spices.

Gasp. Yes.

They get more flavorful when added to heat before the soupy stuff.

When the kitchen smells pretty(er), add beans you've already cooked or the can. Please drain the can. Cook until they are soupyish. If no soupy come, add a little water or broth.

Squish the beans with a potato squisher when nice and  squishy. Got it. Squish.

Add the bits of tomato and cook. When tomatoes have started to disintegrate, squish some more.

Lots and lots of squishing. 

Good. You're all squished out.

Set the pan aside.

While the beans were getting squishable you can get out the corn.

Oops. Forgot this one too. Darn mass hordes.

1 bag frozen corn, dethawed or if your adventurous, 3-4 ears, corn cut from the cob before cooking.

other 1/2 of med onion chopped into bits

1 Tbs garlic

1Tbs chili powder

2 tsp cumin

1 jalapeno or red pepper flakes. whichever is easiest. If you like warm.

Heat some more butter in a pan (I like cast iron myself) and toss in corn and onion. Get the corn all brown and happy. The sugars from the corn may cause blackening. 


A little is ok. Really. I promise, the devil will not come strike you down for such blasphemy and your granny will not roll over in her grave. K? K.

Add spices.

When nice and smelly, remove from heat and set aside. Let it chill. Literally. 

Then add...1/4 c rice wine or red wine vinegar. (Apple cider will do in a pinch, if'n you must)

salt and pepper to taste. Jalapeno is you didn't use pepper flakes.

MIx together and done.

The tortillas I bought at a local market. They are handmade, not big names. I like shopping local from local growers and producers.

Warm up the tortillas b/w 2 towels in micro-nuker, and call the family in.

Pull out all that other deliciousness you created, and some sour cream too, just 'cause.

You're done.

Eat. You earned it.