OVEN FRIED CHICKEN

Can you achieve this beautiful deep golden color

without deep frying? Absolutely!

The right blend of seasonings, lightly dredged in flour and baked in the oven,

with a fraction of the fat? You can so do this!!! The key to the big flavor is to season the chicken AND the flour. (I know you know this.)

4 - 1/2 Pd Chicken Breast - Bone in (These things are huge so they go a long way...)

2 TBS canola/ or vegetable oil (if you use olive oil make sure it's light for frying)

2 TBS butter

Seasoning Bag (omit or add whatever you like)

measurements are approximate.

(STICK A FINGER IN AND TASTE YOUR SEASONING TO ADJUST)

Salt - 1/2 tsp

Pepper - 1/2 tsp

Seasoning Salt - 1 TBS

Garlic powder - 1tsp

Paprika - 1 tsp

Flour Seasoning

All purpose Flour - 1 cup

Seasoning salt - 1 tsp

Paprika - 1 tsp

Bread crumbs - 1 TBS

Wash and trim excess fat off of chicken breast. Pat dry. Combine seasonings for seasoning bag. Put chicken in a Ziploc bag or large bowl. Add seasoning and let sit for at last 30 minutes in the fridge.

Preheat oven to 400. Pour flour in a Ziploc or large brown paper bag. Add flour seasoning and mix. Add 1 chicken breast at a time and shake bag vigorously. Shake off excess flour.

If you season and flour your chicken correctly, you will not see clumps of flour.

Combine butter and canola oil on a baking sheet lined with foil. Stick in preheated oven until butter melts...about 2 minutes. (ovens vary) Be careful oil and butter may splash alittle. Place floured chicken breast skin side up on baking sheet. Bake for 40 minutes. Turn chicken over to brown underside. Bake an additional 20 minutes.

Adjust time if necessary but make sure chicken is cooked completely through. Juice should be running clear. As you can see I didn't use a lot of the excess skin, the chicken still came out nice and brown on the outside.

I usually add this chicken to a big salad. Sometimes I just want a crispy alternative to grilled chicken breast. After cooling I chop it up, and whatever I don't end up eating (sampling) before dinner...it goes right on top of some cool greens, cherry tomatoes, cucumbers, red peppers and onions.

I'm not showing you my bowl, because you need to make your own and add all the things that make you happy like cheese, and more cheese, and mushrooms, and other healthy stuff like bacon :) .

XOXO Steph :)

Pancakes With Crunchy Edges are Life...

Who doesn't enjoy a pancake with a crisp edge? You know... the crispiness that only your mom or grandma could achieve. When I saw this meme on the internet, I laughed out loud because it's something my sister Stacey and I talk about all the time. We would go to diners and restaurants and request pancakes with crunchy edges. The waitress would say okay...but return with regular ol' pancakes with soft edges. I gave up. I decided if I wanted pancakes like this, I would just make them at home. When looking at the meme's comments, I noticed that most people stated that only their parents or grandparents could achieve this crunchy goodness. Quite a few of the comments in the meme questioned how to achieve pancakes with crunchy edges? I chime in with "It's really not hard to achieve." All you have to do is add a few drops of cooking oil around the sides of your pancakes while cooking them. It can be vegetable oil, butter, or bacon

Shaken Baken Stuffed Peppers

So the recipe for my version of Stuffed Red Peppers comes from at least a dozen versions found on the internet. My whole approach was to get as much flavor out of these babies as possible. Most recipes called for rice, meat usually beef or turkey, and cheese for those who like it. I like all of these things so I incorporated them into my recipe. I also have family members that either don’t eat beef or don’t eat turkey (oy!) so I did both. I do have a lot of ingredients but the flavors came out really good! This recipe makes about 10 bell peppers. I wanted to try the peppers first in case it tasted funky... I can assure you it didn’t. There was a lot of meat leftover so I used it for 5 prepared meal packages for the week. My only issue was timing. As you can see they are a little well done so I will make sure to adjust my cooking time next time. Every recipe I found had a different temperature and cooking time so I was winging it for real….So without further adieu here is my

My Love For The Cosi Signature Salad

If you’ve ever had the pleasure of having a Cosi Signature salad, then I'm sure you will agree with me, as it is my favorite salad with a dressing you can drink. (kidding) I miss living in the big city so I have to improvise. And with a huge thanks to The Brown Eyed Baker , I was able to recreate it down to that awesome drinkable dressing. This is the first salad I’ve eaten with fruit in it. It has pistachios, red grapes, gorgonzola cheese, pears, and dried cranberries. I added leftover cooked chicken because I was starving and I didn’t want to be hungry later. My hubby sliced up a boiled egg in his. No egg for me. I had one already this afternoon. The chicken was a great companion to the fresh fruit. *Note: The Original Cosi salad does not have chicken or eggs. e is the official recipe courtesy of The Bro Eyed Baker. She did a great job replicating that dressing. Oh that dressing….ENJOY!!

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