What's Cooking

Marinated Grilled Buttermilk Chicken

1-1/2 c buttermilk
2 t garlic powder
1 T paprika
salt and pepper
6 lbs bone-in chicken pieces.

Marinate chicken in above ingredients for at least 1 hour and up to overnight.
Grill on medium-low for 30-40 minutes.

Real Simple Cheddar Chicken

16 Ritz crackers, crushed
6 oz cheddar, grated
1 clove garlic, finely chopped -- or 1/2 t garlic powder
Kosher salt and black pepper
4 boneless, skinless breasts
4 T butter, melted

Heat oven to 350. Combine crackers, cheese, garlic and 1/4 t salt and pepper.

Dip chicken in butter, then cracker mixture, place on foil-lined sheet.

Sprinkle remaining cracker mixture over top and drizzle with remaining butter.  Bake until golden brown and cooked through, about 30 minutes.

Serve with rice and green beans.

Sauteed Chicken Satay

1 T rice vinegar
3 t fresh lime juice
2 t brown sugar
1-1/2 lb chicken cutlets
salt and pepper
1 t Asian chili sauce
1 T soy sauce
1/2 c creamy peanut butter

Heat oil in large skillet. Pat chicken dry and season with salt and pepper. Cook until golden brown and cooked through, 2-3 minutes per side.

Combine chili sauce, soy sauce, vinegar, lime juice, and brown sugar. Stir in peanut butter and 1/4 c hot water. Spoon into small bowls for dipping. (Or, buy satay sauce.)

 

Crispy Chicken Cutlets

3/4 c buttermilk
3/4 c cornmeal
Salt and pepper
8 chicken cutlets
6 T olive oil
Flour tortillas

Place buttermilk in shallow bowl.  In second bowl combine cornmeal, salt and pepper.  Dip chicken in buttermilk, then in cornmeal.
Heat oil in large skillet over medium-high heat. Cook half the chicken until golden and cooked through, 2-3 minutes per side.  Wipe out skillet and repeat with remaining oil and chicken. 

Slice chicken and serve as a wrap in tortilla with lettuce, cheese, sour cream, whatever.

Jerk Chicken with Rice and Black Beans

1 c long-grain white rice
1/4 c cider vinegar
1/4 c orange juice
2 T jerk sauce
1 T grated fresh ginger
4 6-oz boneless skinless breasts
1 T olive oil
1 15-oz can black beans, rained and rinsed

Cook rice.
Combine vinegar, OJ, jerk sauce and ginger in a bowl.
Pound chicken to even thickness and season with 1/2 t salt and 1/4 t pepper.
Heat oil in skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Remove from heat and add vinegar mixture. Return to skillet over low heat and simmer until chicken is cooked through, about 2 minutes.
Divide chicken and sauce among plates.
Stir beans into rice and serve with chicken.

Crispy Breaded Shrimp

1/2 c bread crumbs
2 T chopped fresh rosemary
1/2 t salt
1/4 t pepper
3 T olive oil
1 lb medium shrimp peeled and veined

Mix crumbs, rosemary, salt, pepper and oil. Add shrimp in mixture, toss to coat. Bake on foiled sheet at 400 for 10-12 minutes.

Serve with green beans

Lemon-Thyme Crusted Chops

5 boneless chops
1 t salt
½ t pepper
½ c breadcrumbs
¼ c Parmesan
1 T lemon rind
1 t thyme
¼ c oil

Sprinkle chops with salt and pepper.

Combine breadcrumbs and next 3 ingredients in shallow baking dish.

Dredge chops in crumbs and cook in hot oil in large skillet over medium heat 3-5 minutes or until done.

Pork Chops With Herb-Mustard Butter

bone-in chops
1 t salt
½ t pepper
¼ c butter
1/4 c fresh parsley chopped
2 T honey mustard
1 t fresh sage, chopped

Sprinkle chops with salt and pepper, place on wire rack in foil-lined broiler pan.

Stir together butter and next 3 ingredients. Top with 1 rounded T of butter mixture.

Broil 5 inches from heat 8-10 min. or until meat is 155.

Asian Pork Chops

½ c hoisin sauce
3 T cider vinegar
1 T sweet chili sauce
¼ t garlic powder
4 boneless chops
1 t salt
½ t pepper.

Stir first 4 together in plastic bag, remove and reserve ¼ c marinade. Add chops to remaining marinade, seal and chill 2-4 hours.

Remove chops, sprinkle with salt and pepper. Grill 3-5 minutes on each side. Brush with reserved marinade.

Spice Rubbed Flank Steak

3 T brown sugar
2 t ground cumin
2 t ground oregano
2 t garlic powder
½ t salt
¼ t allspice
1-1/2 T olive oil
1 2-lb flank steak, trimmed

Combine first 6 ingredients in shallow bowl, then stir in oil til combined. Rub gently on steak. Let stand 20 min.

Coat cold cooking grate with cooking spray and place on grill over medium-high heat (350-400 degrees.)

Place steak on grate and grill, covered with lid, 8 min. on each side.

Let stand 5 minutes, cut diagonally across the grain into thin slices.