Crispy Chicken

This is a healthier way of making crispy chicken.

1 tsp olive oil
1/2 bag cornflakes
2 eggs
1 tsp paprika
Salt and pepper
12 whole chicken wings or 6 chicken thighs

Preheat oven to 450. Line one rimmed baking sheet with aluminum foil; brush lightly with oil. Set aside.

In a food processor, pulse cornflakes in two batches until finely ground; transfer to a large shallow dish.

In a separate bowl, whisk eggs; season with parprika, salt and pepper. Place chicken in egg mixture. Remove one by one, letting excess eggs fall off. Transfer to dish containing ground cornflakes; toss to coat, patting mixture with hands. Arrange coated chicken on prepared baking sheet.

Bake until lightly browned and tender, 40-45 minutes. Season chicken with salt.

Maple Chicken and Ribs

This is a recipe from Nigella Lawson.

1 cup apple cider or juice
1/4 cup maple syrup
2 tbsp vegetable oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves
1/2 tsp hot red pepper flakes (optional)
8 pork spareribs, separated not slab
6 chicken thighs with skin and bone

In a pitcher or mixing bowl, whisk together the apple cider, maple syrup, vegetable oil and soysauce. Add star anise, cinnamon stick, garlic and hot pepper flakes.

In a large freezer bag or bowl, combine pork and chicken. Pour in the apple cider mixture and seal bag or cover bowl. Refrigerate overnight or up to 2 days.

Remove marinated mixture from refrigerator, and heat oven to 400 degrees. Pour contents into a large roasting pan. Turn chicken pieces skin side up.

Roast until chicken is opaque throughout and ribs are tender, about 1-1/4 hour; 35-40 minutes into roasting, turn ribs over but leave chicken sdie up. Serve hot. Serves 4-6.

Chocolate Chip Oatmeal Cookies

This recipe is my favorite cookie recipe. I usually refrigerate the dough for an hour or so before baking and I use an ice cream scoop to drop the batter onto the cookie sheets. Makes 56 cookies.

1/2 lb (2 sticks) or 1 cup butter, melted
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2-1/2 cups quick rolled oats
1 cup chocolate chips
1 cup raisins (optional)
3/4 cup coarsely chopped walnuts or pecans (optional)

Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or grease them. You may also use a greased 13 x 9-inch baking pan and bake for 20-30 minutes.

In a large mixing bowl with electric mixer, beat butter and sugars on low speed until blended. Mix in eggs and vanilla. Add flour, baking powder, baking soda, and cinnamon. Mix on low speed until combined. Add oats, chips, raisins and nuts, and mix on low speed until incorporated. (If the mixture is too stiff, you may need to stir them in by hand). Drop batter about 1-1/2 inches apart onto prepared baking sheets.

Bake for 10-13 minutes or until edges are golden brown and centers are pale and soft. They will look underdone, but will firm up considerably as they cool. If baking on 2 racks, rotate their positions halfway through the baking time. Immediately remove to racks to cool. The cookies may be stored airtight for several days or frozen.

Pam's Easy Beef Steak

This recipe from my sister is a constant fixture in my kitchen. I prepare the dish and freeze it for those nights when I'm too lazy to cook.

1 pack boneless chuck, sliced in strips
1 lemon
Soy sauce (enough to cover the meat)
1 Vidallia onion, sliced into rings

Marinate meat in lemon juice and soy sauce for 1 hour (or overnight) in refrigerator.

Heat oil in plan in medium heat. Add meat and marinade. Cook without stirring until meat is slightly cooked through. Stir and continue cooking until marinade thickens to saucy consistency. Add onion rings. Stir then remove from fire. Serve on a plate with steamed rice and boiled peas.

Easy Pot Roast

I discovered this dish from my sister, who prepared it when we visited her in Florida last April.

1 pot roast, lean (chuck, rump, brisket, shoulder, tip or bottom round), about 3-4 lbs
12 cloves garlic, crushed
2 tablespoons oil
1 can (10-3/4 oz) cream of mushroom soup
Portabella mushrooms
1 onion, cut into rings
1 cup water (or milk), divided
6 medium potatoes, peeled and quartered
6 carrots, sliced in 2" pieces
2 tablespoons flour mixed with 1/4 cup cold water (optional)

Insert crushed garlic into the meat by puncturing it with a sharp knife. In a large pan, brown roast in oil; remove roast and set aside. Pour off excess oil. In the same pan, combine mushroom soup and 1 cup water. Heat to boiling. Return roast to pan. Reduce heat to low. Cover and simmer for 2 hours, turning roast occasionally. Add potatoes, carrots and portabella mushrooms. Cover and cook for another 40 minutes, or until vegetables are tender. If sauce has not thickened, remove meat and vegetables to serving platter. Gradually stir the flour and water mixture into the sauce in pan, stirring until sauce boils and thickens. Serve thickened sauce over roast and vegetables. Serves 6-8.

Chinese Chicken with Summer Vegetables

Adding sesame oil to a dish makes a big difference, as this recipe from Bon Appetit attests.

3 tablespoons peanut oil ( I use canola or olive oil)
1 tablespoon sesame oil
2 skinless boneless chicken breast halves (about 8 oz), cut crosswise into thin strips
1/2 large red bell pepper, cut into thin 2-inch-long strips
2 medium-size yellow crookneck squash, halved lengthwise, cut crosswise into thin slices
4 large green onions, thinly sliced
1 tablespoon minced peeled fresh ginger
1-1/2 teaspoons minced garlic
3 tablespoons canned low-salt chicken broth
1 tablespoon soy sauce

Heat peanut and sesame oils in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and stir-fry until just cooked through and beginning to brown, about 2 minutes. Using slotted spoon, transfer chicken to plate. Add red pepper and squash to skillet and stir-fry 2 minutes. Add green onions, ginger, and garlic and stir 1 minute. Return chicken to skillet. Add broth and soy sauce and stir 30 seconds. Season to taste with salt and pepper. Transfer to platter and serve immediately with steamed rice or crisp Chinese noodles.

Serves 2; can be doubled.

Jambalaya (aka Complete Meal)

This is not the usual Jambalaya recipe. It's perfect for those left-overs. My son called it a complete meal the first time I prepared it years ago as it has vegetables, meat and rice. This recipe is from Vicky Veloso-Barrera.

2 slices bacon, cut into 1/2" pieces
4 cloves garlic, crushed
1 onion, chopped
1 cup chopped assorted green vegetables (celery, leeks, green pepper)
1-1/2 cups cooked leftover meat (chicken, beef, pork, fish), cut into bite-sized pieces
1-1/2 cups chopped tomatoes or 1 cup tomato sauce or 1/2 cup tomato paste mixed with 1/2 cup water
2 cups cooked rice
Salt and pepper

Brown the bacon in a large heavy saucepan over medium heat. When the bacon begins to render its fat, add the crushed garlic and cook until light brown. Add the onion and assorted green vegetables; cook for a few minutes or until soft. Add the cooked meat and tomatoes and combine well. Add the rice and mix well. If the mixture looks dry, add a few tablespoons of chicken stock, tomato sauce or water. When the rice has been completely heated through, season with salt and pepper.

Tuna-Eggplant Spaghetti

Here's another favorite - and easy - recipe from Del Monte.

1 pkg (225g) spaghetti noodles, cooked
4 cloves garlic, crushed
1 medium onion, chopped
2 medium (1/4k) eggplant, cut into cubes and soaked in water
1 stalk celery, sliced
1 medium red bell pepper, cut into strips
1 can (385g) Spaghetti sauce
1 can (190g) tuna chunks

Saute garlic, onions, and eggplant. Cook for 5 minutes. Add 3/4 cup water and remaining ingredients, except spaghetti. Season with 2 teaspoons rock salt (or 2/3 tsp iodized salt), 1 tablespoon sugar and 1/4 teaspoon pepper. Cook for 5 minutes.

Add noodles and blend well, or pour sauce over cooked noodles. Top with grated parmesan cheese, if desired.

Note: I used Bertolli's Tomato & Basil sauce when I prepared this dish today, and didn't add the salt, sugar and pepper called for in the recipe. Also, instead of using oil, I used the water from the can of tuna to saute the garlic, onions, and eggplant. Perfect.

Chicken Noodle Soup

I like making this using leftover chicken, especially store-bought roasted chicken.

Cooked chicken, shredded or diced
2 quarts chiken stock
1 cup celery, diced
1 cup carrots, diced
2 cups egg noodles (or any kind of noodles - rotini, etc)
1/4 cup chopped parsley

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season with salt and pepper. Serves 6.