Favorite Recipes

Pan Fried Chicken Ingredients Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List 1 cup all-purpose flour $ 1/2 cup whole-wheat flour $ 1 teaspoon ground ginger 1/2 teaspoon hot paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon fine sea salt 2 bone-in chicken breast halves, skinned $ 2 bone-in chicken thighs, skinned 2 chicken drumsticks, skinned 1/4 cup peanut oil Preparation 1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture. 2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes. 3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes. Note: The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully cooking. You can lower the heat, or brown the chicken on the stovetop and then cook in a 350° oven until done. If the oil is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Beef Enchiladas Ingredients Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List 8 (6-inch) corn tortillas 1 tablespoon olive oil 1/2 cup chopped onion $ 1 1/4 pounds ground beef $ 1 1/4 teaspoons chili powder Kosher salt Black pepper 2 (16 oz.) jars enchilada sauce 1 3/4 cups shredded Cheddar $ 1 3/4 cups shredded Monterey Jack Preparation Preheat oven to 375°F. Wrap tortillas in foil and keep in oven for 10 minutes. Heat oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Increase heat to medium-high, add ground beef and cook, stirring occasionally, until thoroughly browned, about 5 minutes. Stir in chili powder; season with salt and pepper to taste. Transfer beef to colander to drain. Pour 1 jar of enchilada sauce into a 9-by-13-inch baking dish. Spoon about 1/3 cup ground beef and 5 Tbsp. mixed cheeses inside each warm tortilla, roll up in cigar fashion and place enchiladas seam side down next to each other in baking dish. Cover evenly with second jar of enchilada sauce and remaining cheese. Bake in 375°F oven until bubbling, about 15 minutes.