I love this super easy crispy chicken thighs! Dark meat is so meat and chicken thighs can go on sale super cheap (sometimes as low as 70 cents a pound) during BBQ season. You can make these with either bone in or boneless, the cooking times will just change. Either way you peel the skin off before breading! My recipe is based off the family pack of boneless, skinless chicken thighs from Vons. So while it only says I think is somewhere in the 3-4lb arena. That makes us dinner and 2 generous lunches for NerdDad.
Ingredients:
6 skinless chicken thighs
2 cups panko bread crumbs
1 1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon salt
Oil Spray (such as Pam)
Process:
Put your panko crumbs, paprika, salt and pepper into a plastic bag (zip close or twist tie, your choice). Now I usually do this in 2 batches. Then I put in 1 chicken thigh (I really do this one at a time), close the bag and shake. Make sure the thigh is covered in crumbs and place it onto a lined sheet tray ugly side up. Continue this process until all your thighs are breaded and placed on the tray. Then lightly spray the thighs with oil spray. Then put your thighs into a 400 degree oven for 15 minutes (20 minutes if they have bones). Then flip the thighs and put them back in for another 10 minutes (or 15-20 minutes if you have bones). If you aren’t sure if they are done, the thermometer should read 180 degrees.
That is it! I often serve just over rice with a side of broccoli. It is a huge hit with the whole family.
So I made yet another bacon wrapped treat! It is super easy and super yummy! All I did was wrap 1-2 pieces of asparagus in 1/2 a piece of bacon. Then I put them on a lined baking sheet and roasted it at 450 degrees for 15 minutes. That is it!!!!
Ok so the wrapping wasn’t perfect but it tasted great!!! And it was so easy to do!
I just got an unseasoned trip-tip. I rubbed it with Pappy’s seasoning. Then I wrapped it in thick cut bacon. I placed it on a cooking sheet (with a silicon liner). I then inserted a thermometer into the thickest part of the meat (it is on an alarm) and set it to Medium Rare. Then I roasted it in a 375 degree oven. Take it out and then let it rest 15 minutes. Then slice it up!
First off, I take horrible pictures but anyway… Here is my recipe for easy oven poached salmon.
Ingredients:
4 Salmon Fillets
Parsley to taste
Pappy’s/Seasoning blend to taste
1/2 cup Chicken Stock
Procedure:
Preheat oven to 350 degrees. Place fillets in 9×13 baking dish. Pour Chicken Stock in dish around fish. Sprinkle both fish and stock evenly with both Parsley and Seasoning Blend. Cover with foil. Cook for 20 minutes.
Yes, that really is it. You can serve it over a simple cousous with some broccoli! It is good for you, cooks in 20 minutes and is really easy. What else do you want?
I am Irish! I love Corned Beef and Cabbage. But early in my marriage I realized that my husband doesn’t like cabbage or mustard. Both things that are essential to a good corned beef and cabbage meal. So I tweaked. I now have a great corned beef recipe that everyone will love, even those who hate corned beef. The first thing I did was toss the mustard seeds and the cabbage. You can make it in a crockpot or the oven. The key is seasoning it like a tri tip roast. Make sure that you put a little water in the pan, even if you are cooking it in the oven. Our favorite way is putting red potatoes and the corned beef into a baking dish. Then I just bake it at 350 degrees until it is done. This depend on size and temperature, ours is usually an hour to 1 1/2 hours. You could also put it in the crockpot for 3-4 hours on high and 6-8 hours on low. That is it! Corned Beef every one will love.
Have you ever seen those cube steaks in the grocery store and wondered what could be done with them other than almost deep frying? Well, I have an easy answer! It is a huge family favorite over here and NerdDad eats the leftover cube steak on a sandwich for lunch.
Ingredients:
4 cube steaks 1 cup flour (maybe more, as needed) 1 tsp Pappy’s (if no Pappy’s you can use a combo of salt, pepper, and chili powder) 1 egg 1/2 cup milk 1 pkg au jus mix oil for frying
Procedure:
First, make the au jus according to the directions on the package. When done put it in the bottom of a roaster or large baking pan.
Preheat the oven to 350 degrees.
Mix egg and milk in a flat bowl. Mix flour and Pappy’s in another flat bowl.
Turn a skillet on medium/high and cover the bottom with cooking oil.
Dip 1 steak into the egg mixture, then dip in the flour mixture. Making sure the steak is completely covered with the flour mixture.
Place in hot skillet and fry until light to medium brown on both sides. Then place it in the roaster.
Ok, here is another easy and delicious recipe for the summer. Now I need to preface it with the fact that the Nerd Family is not the biggest fans of BBQ sauce. So I have needed to employ other flavor and moistening techniques. So I take cheap boneless chicken thighs(preferably with the skin) and marinate them in just plain old bottled marinade (I use Lawry’s Garlic and Herb). Now before everyone starts sreaming about dark meat being bad for you. Because dark meat has a little more fat it doesn’t dry out like a chicken breast. Also you can get thighs at a fairly low cost. So leave this to marinade and go heat up your grill. When it is nice and hot take a old dishcloth or cheesecloth and roll it up lengthwise so you have a nice bone size towel. Then dip it in a little oil and use your tongs to rub it on the grill. If not the thighs will stick pretty badly. Cook about 7 minutes on each side (checking for doneness). During that time you can make Quick and Easy Aspargus and put a little bread on to warm. Voila, you have a great and easy meal that didn’t heat up you house!
Welcome to Freezer Friday. The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky. Now for some disclaimers: If it isn’t a recipe, I will delete it. If it can’t be made ahead, I will delete it. If you don’t have a family friendly site, I will delete it. Now onto the food fun!
Meat is always the most time consuming part of making a meal. I make my chicken a month at a time. I buy fresh chicken breasts in bulk (which is a relative term). Then I put them in 9 X 13 baking dishes and season them. Then cover the bottome of your dish with water and cover. This prevents the dry, horrible chicken. Then I bake them at 350 degress for 45 minutes to an hour. You allow them to cool and then freeze. You can freeze them whole and reheat that way. But, I dice them up and freeze them in 2 cup incrememnts (the standard for most recipes). Then just pull them out and put into dishes. Since it is diced, the chicken is very to thaw by just putting under running water for a few minutes. I add it to pasta, Hamburger Helper and an easy Chicken and Rice dish.
Tilapia is a mild white fish that is very affordable (I just got some this weekend for $3.99/lb). I get it frozen and sealed in plastic. If fresh or freshly thawed it doesn’t have any fishy smell. Since I cook the easy way, this is a very simple recipe.
Ingredients: Seasoned Bread Crumbs Seasonings (I use Pappys, could be any combo of chili, paprika, salt and pepper) Tilapia Fillets
Process: Mix Bread Crumbs and Seasonings. Dredge fillets in mixture and fry in hot skillet with oil. How you know when to turn it is when the fillet is white half way up the meatiest point. Then flip and finish cooking until white all through.
I love this super easy crispy chicken thighs! Dark meat is so meat and chicken thighs can go on sale super cheap (sometimes as low as 70 cents a pound) during BBQ season. You can make these with either bone in or boneless, the cooking times will just change. Either way you peel the skin off before breading! My recipe is based off the family pack of boneless, skinless chicken thighs from Vons. So while it only says I think is somewhere in the 3-4lb arena. That makes us dinner and 2 generous lunches for NerdDad.
