Cornmeal Crispy Chicken

Cornmeal Crispy Chicken



This simple five ingreident recipe is crunchy with cornmeal

And filled with flavor from Italian seasonings, lime juice,

And Parmesan cheese.



INGREDIENTS:



4 boneless, skinless chicken breasts

1 egg, beaten

3/4 cup yellow cornmeal

1/2 tsp. Dried basil leaves

1/4 tsp. Dried oregano leaves

Salt and pepper to taste

1/4 cup grated Parmesan cheese

2 Tbs. Lemon juice



PREPARATION:



Rinse and drain chicken and pat dry. Place chicken

Between two sheets of waxed paper and pound the

Chicken to 1/3" thick.

Pour beaten egg in shallow bowl. In a shallow pan,

Combine basil, oregano, pepper, salt, and cheese.

Brush chicken with the lemon juice, then dip in

Beaten egg and then coat with the cornmeal mixture.

Let sit on a wire rack for 20-30 minutes.



Meanwhile, grease and preheat grill.



Cook chicken for 4-7 minutes until thoroughly cooked,

Brown and crisp. 4 servings.

Chicken Braised in Apple Cider

Chicken Braised in Apple Cider - 19g Carbs, 2g Fiber

From www.lifescript.com and FoodFit
Gone are the airy, sparkling days of summer, and gone with them
is light and playful summertime cuisine. But not to worry, because
in its place we have robust and hearty fare to provide warmth and
comfort during the chilly months leading up to the holidays. Take
this slow-braised, aromatic recipe...
Serves: 6
Preparation time: 30 minutes
Cooking time: 2 hours

2 lb boneless, skinless chicken thighs, or 3 lb thighs and legs
Freshly ground black pepper
4 Tbsp flour
4 tsp canola oil
1 carrot, coarsely chopped
1 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
1/2 cup peeled and seeded tomatoes
1 bay leaf
1 sprig fresh thyme, or 1/4 tsp dried
1 cup apple cider
1 cup chicken stock
3 shallots, peeled and quartered
1 cup quartered mushrooms
1 apple, peeled and cut into small wedges

1. Season the chicken with salt and pepper. Dust the chicken with
flour.

2. Heat 2 teaspoons of oil in a wide, shallow pot over medium-high
heat. Add the seasoned chicken and brown on all sides, about
2 minutes a side. The pan should be hot enough to brown the chicken
but not burn. Remove the chicken from the pan and drain off any
excess fat.

3. Turn the heat down to medium, and add the remaining oil. Add the
onion, celery and carrot. Cook until the onions are soft and
translucent, about 10 minutes. Turn up the heat to brown the
vegetables slightly.

4. Add the tomatoes, bay leaf and thyme and cook for 2 more minutes.

5. Add the apple cider, chicken stock and chicken. Bring to a simmer
and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly.

6. Strain the stew and retain the chicken and liquid. Discard the
vegetables. Return the liquid to the pot and simmer to reduce its
volume by half.

7. Spray a small skillet with non-stick cooking spray and heat over
medium heat. Add the shallots and cook until the shallots begin to
wilt, about 10 minutes. If the pan becomes too dry, add a few
tablespoons of the reserved liquid. Add the mushrooms, season them
with salt and pepper and cook 5 minutes more. Add the apples and
cook for 2 minutes more.

8. Add the chicken, shallots, mushrooms and apples to the reduced
liquid.

9. Adjust the seasoning with a generous amount of salt and pepper.

Serving size: 6 oz. of chicken
Nutrition Facts:
291 Calories, 9g Total Fat, 2g Saturated Fat, 32g Protein,
19g Total Carbs, 2g Dietary Fiber, 455mg Sodium,
30% Calories from Fat, 44% Calories from Protein,
26% Calories from Carbs

Chicken Recipes
Chicken Recipes

Crock Pot Braised Chicken Thighs

Crock Pot Braised Chicken Thighs
with Carrots and Potatoes

1 medium onion, halved lengthwise and sliced
4 medium size new potatoes (about 1 lb.), cut into 1/4" thick slices
2 cups baby carrots
1-1/4 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 tsp. minced garlic
1/2 tsp. dried thyme
1 tsp. paprika
6 bone-in, skinned chicken thighs (about 1-1/2 to 1-3/4 lb.)
Lemon slices, for garnish

Place onion in a lightly greased 6 quart crock pot/slow cooker; top with potatoes and carrots.
Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients.
Pour broth mixture over vegetables.

Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly
over chicken thighs, and arrange on top of vegetables.

Cover and cook on LOW heat setting for 8 hours or until chicken and vegetables are tender.

Garnish, if desired.

Makes 6 servings.




10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today.

Some of the special features include Gingerbread Pancakes from Pancake Recipes

Grits and Cheese Chile Pie from Diabetic Recipes

Famous Recipes shared this delicious treat - White Chocolate Cinnamon Triangles.

Crockpot Recipes provided a recipe for CrockPot Hot Chocolate

Chocolate Meringue Cookies

Ground Turkey Chilli

Ground Turkey Chilli

Turkey Recipes

Add some ground turkey to the mix, and no one will ever know you just saved your diners 5 to 10 fat grams per dish. Shredded chicken in chili can be used with great success.
You can add a variety of beans and drop the meat if you prefer vegetarian chili. Serve with an assortment of toppings for your guests to add:

a.. chopped scallions
b.. shredded low fat cheddar cheese
c.. chopped fresh tomatoes or salsa
d.. low fat sour cream
e.. chopped black olives
Add crunchy tortilla chips (try the baked kind) or warm whole wheat bread.

This recipe serves 6 to 8, and you could double it for a crowd. Leftovers are even better.

Ingredients

a.. ½ pound ground chuck, or 93 percent lean ground beef
b.. ½ pound ground turkey
c.. 1 cup chopped onion
d.. ½ cup chopped green pepper
e.. 2 cloves garlic
f.. 1 can (14.5 ounce) whole tomatoes, undrained and chopped
g.. 1 can (10 ounce) red kidney beans or pinto beans
h.. 1½ cups tomato juice or 1 can tomato paste
i.. 1 teaspoon ground coriander
j.. ½ teaspoon ground cumin
k.. 1 Tablespoon chili powder
l.. ¼ teaspoon salt
m.. ¼ teaspoon pepper
n.. 1/8 teaspoon ground red pepper
o.. ½ cup green chile salsa
Directions

In large pot, cook ground meat mixture until crumbled and browned. Remove and drain. Sauté garlic, onion and green pepper in cooking spray until tender. Return meat to pan. Add beans and remaining ingredients. Bring to a boil briefly, and then let simmer, stirring occasionally.

Chili becomes more flavorful as it simmers. Season with chili sauce if you want a sweet chili.

Serving Size: 1 cup
Nutritional Information: 250 calories, 1 gram fat

A Crocked Turkey

A Crocked Turkey

1 small turkey breast
crockpot
salt

Make sure that the turkey breast will fit into your crockpot. Remove
the wrapper and place your turkey into the crockpot.(Still Frozen).
Sprinkle with a little salt, cover with the lid and cook low for 8
hours or 4-5 on hight. The turkey will cook and should be browned
nicely, their will be lots of liquid in the pot to make gravy.


Famous Recipes
Famous Recipes
Famous Recipes

Turkey, Spinach and Cheese Bread Pudding

Turkey, Spinach and Cheese Bread Pudding

1 large whole-wheat baguette or rustic country-style loaf, preferably herbed
(about 3/4 lb. or enough to make 9-10 cups bread cubes)
2-3 tsp. canola oil
2 medium onions, finely chopped
3/4 lb. cooked turkey, preferably breast
(or other leftover meat), cut into 1/2 inch cubes
2 large eggs
2 egg whites
3 1/4 cups reduced-fat milk (2%)
Salt and freshly ground black pepper, to taste
1/4 tsp. nutmeg
Canola oil spray
6 cups spinach leaves (about 1 bunch), washed, drained until dry and coarsely
chopped (about 1/2 commercially bagged baby spinach leaves, which may be used)
1/2-3/4 lb. Monterey Jack cheese with chili peppers, grated

Diagonally cut baguette crosswise into slices 1/1-3/4-inch thick. Cut slices
into bread cubes. (There should be 9-10 cups.) Allow bread to thoroughly dry
out at room temperature or, spread on baking sheets, in a preheated 250-degree
oven. Turn bread cubes mid-way through the process so both sides are exposed
to air. If dried in the oven, set bread cubes aside to cool.

Heat oil in a large non-stick skillet over medium-high heat. Add onions and
sauté, stirring occasionally, until soft and golden. (Reduce heat if necessary
to prevent browning.) With a slotted spoon, transfer onions to a bowl. Add
turkey to pan and sauté, stirring occasionally, until lightly browned. Transfer
turkey to bowl of onions and mix in until well blended.

Whisk eggs and egg whites in a large bowl until thoroughly blended. Whisk in
milk, nutmeg, and salt and pepper to taste.

Lightly coat a shallow 9x13-inch (3 qt.) baking dish with canola oil spray.
Arrange enough bread cubes in the dish to cover the bottom in a single layer.
Evenly distribute turkey/onion mixture on top of bread. Evenly arrange spinach
on top. Cover with remaining bread cubes so that spinach is not visible from
the top. (If desired, pudding and liquid mixture can be chilled separately at
this point, covered, up to overnight, with liquid added just prior to baking.
Bring chilled pudding and liquid to room temperature before continuing to the
next step. Pudding can also be chilled up to overnight after the liquid mixture
has been added, but with somewhat less satisfactory results.)

Using a large spoon, add liquid mixture to the pan gradually, as to not
disturbed contents, ensuring that bread cubes on top are moistened. Set aside to
allow bread to absorb some of the liquid, about 10 minutes.

Preheat oven to 350 degrees. Sprinkle cheese evenly over top of pudding. Bake
pudding in the middle of the oven. Bake pudding 45 minutes to 1 hour, or
until puffed, the surface is golden/crusty and pudding seems to be set in middle.
(Pudding will set slightly more after it is removed from the oven.) If top of
pudding begins to be dry out during baking, over lightly with foil and lower
oven temperature 25-50 degrees. Or, small amounts of water or additional milk
can be added to top to slightly moisten bread cubes. (Towards the end of the
baking period, oven temperature can be raised 50 degrees if pudding seems nearly
done but the surface has not become golden and crusty in order to hasten this
last step.)

Remove pudding from oven, place on a wire rack and let cool about 10 minutes
before serving.


Famous Recipes
Famous Recipes
Famous Recipes
Famous Recipes
Famous Recipes
Famous Recipes

Diabetic Recipes and Easter Recipes Carnival of the Recipes

Diabetic Recipes and Easter Recipes Carnival of the Recipes

Diabetic Recipes and Easter Recipes Carnival of the Recipes


Diabetic Recipes and Easter Recipes Carnival of the Recipes.

Diabetic Recipes presents Chocolate-Dipped Strawberries


Recipes presents Tender Meatballs in Mushroom Gravy


Easter Recipes presents Diabetic Easter Fudge



Pancake Recipes presents Zucchini Pancakes

FbL presents Black Bean and Vegetable Burritos posted at Fuzzilicious Thinking.



Shawn Lea presents Crab-filled Mini Phyllo Cups


Recipes Recipe presents Mexican Mashed Potatoes

Chicken Recipes presents SKILLET CHICKEN SALAD


Christmas Recipes presents Oven-Roasted Vegetables

Disease Proof presents West African Red Lentil Okra Stew

Turkey Recipes presents Open-Faced Turkey Sandwiches


Famous Recipes presents Diabetic Vegetable Bake

Crockpot Swiss Steak

Crockpot Swiss Steak

Recipe courtesy of Texas Beef Council
This is a crockpot adaptation of a 1993
Cookoff finalist.
Serves 6

1 1/2 pounds beef round or shoulder steaks,
cut 1/4-inch thick
1/2 cup water
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/2 cup medium picante sauce
1/4 cup ketchup
1 tablespoon white vinegar
12 ounces farfalle (bow-tie) pasta, cooked

The night before serving: Prepare vegetables and
combine with picante sauce, ketchup and vinegar;
refrigerate in a sealed container. Trim fat from
beef steaks and cut into 6 pieces. Wrap and
refrigerate. In the morning: Transfer steaks to the
crockpot and top with vegetable mixture. Add water.
Cover and cook on low for 10-11 hours. Thicken by
adding 1 tablespoon cornstarch mixed with 1
tablespoon water. Salt and pepper to taste. Serve
over cooked pasta.

To boost the fiber content, try whole wheat pasta.

Starch Exchange: 1 1/2; Lean Meat Exchange: 4;
Calories: 265; Calories from Fat: 54; Total Fat: 6g;
Saturated Fat: 0g; Cholesterol: 84mg; Sodium: 296mg;
Carbohydrate: 23g; Dietary Fiber: 3 g; Sugars: 7 g;
Protein: 30 g

Lemongrass and Ginger Tea & Savory Lassi

Lemongrass and Ginger Tea & Savory Lassi


Infusions similar to this are to be found all over Asia, and you'll
find them served both hot and cold. You can eliminate the tea
if you like, but I think it adds an enjoyable complexity to an
otherwise simple brew.

Lemongrass and Ginger Tea

4 cups (1 L) water
1 Tbs (15 ml) black tea
About 2 Tbs (30 ml) sliced ginger
2 stalks lemon grass, coarsely chopped
Sugar to taste

Combine the ingredients in a pot and bring to a simmer - do
not boil - over moderate heat. Remove from the heat and steep
for 5 minutes. Strain and serve hot or over ice. Serves 4.
=================================================
If you have dined in an Indian restaurant you have probably encountered sweet lassis made
with fruits, but savory versions are also very popular and are considered equally
refreshing in their native land.

Savory Lassi

2 cups (500 ml) plain yogurt, preferably whole-milk
1 cup (250 ml) cold water
1 cup (250 ml) crushed ice
1 tsp (5 ml) ground cumin, or to taste
Cayenne pepper to taste
Salt and freshly ground pepper to taste

Combine the ingredients in an electric blender or food processor and puree until smooth.
Serves 4 to 6.

Famous Quotes

Regal Orange Chiffon Cake

Regal Orange Chiffon Cake

Ingredients
2 cups all-purpose flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cold water
1/3 cup cooking oil
3 large egg yolks
1 tablespoon grated orange peel
1 teaspoon vanilla
8 large egg whites
1/2 teaspoon cream of tartar
Powdered sugar

Directions
1. In large bowl, stir together flour, granulated sugar, baking powder,
and salt. In another large bowl, combine water, cooking oil, egg yolks,
orange peel, and vanilla.

2. Make well in center of flour mixture; add egg yolk mixture. Beat with
electric mixer on low speed until combined.

3. Wash beaters thoroughly. In a large bowl, beat egg whites on high
speed until frothy. Beat in cream of tartar and continue beating just
until stiff peaks form (tips stand straight). Pour egg-yolk batter in a
thin steam over entire surface of beaten egg whites; fold in lightly by
hand. Pour batter into an ungreased 10-inch tube pan.

4. Bake in a 325 degree F oven for 55 to 60 minutes or until top of cake
springs back when touched lightly. Remove from oven; invert in its pan.
Cool in pan.

5. Gently loosen side of cake from pan with a spatula or knife. Invert
onto a serving plate and remove pan. Sift powdered sugar over cake.
Makes 12 servings.

Famous Recipes

Famous Recipes

Roast Lamb Provencal with Mint Gravy recipe

Roast Lamb Provencal with Mint Gravy recipe
1 (6 to 7 pound) leg of lamb
Garlic
Flour
Salt and pepper
Rosemary
Water
Dry white wine
Bunch of fresh mint
5 tablespoons granulated sugar
Cider vinegar

The Mint Sauce should be made in advance of baking the lamb. Read these instructions
thoroughly before beginning.

Remove all leaves and the tender tips of the stems from a bunch of fresh mint and chop
them very fine. Put in a deep bowl, and add 5 rounded tablespoons of sugar. Cover this
completely with cider vinegar. Stir well and cover. Let stand about 6 hours, stirring
every hour.

Insert a number of slivers of garlic into lamb so that they are distributed throughout the
meat. Sprinkle the top of the leg of lamb with flour, salt and pepper, and rosemary. Put
lamb in a roaster. Pour 1 cup dry white wine and 1 cup water in and covered roaster. Put
into a 500 degree F oven. Bake for 1/2 hour until it begins to brown and a crust begins to
form on top. Baste. Reduce oven temperature to 350 degrees F and let the lamb bake for 2
hours, basting about each half hour.

After 2 hours, skim off the grease and cook another half hour. Add equal portions of wine
and water as needed.

At the end of the cooking time, remove lamb to a hot platter. If juices have concentrated
too much add a little more wine. In the meanwhile make a flour and water paste. Put in a
separate saucepan 3 tablespoons of flour and a couple of pinches of salt. Start mixing
this well with dripping cold water. Keep whipping constantly as the water is added, until
it has a creamy consistency. Into the juices of the roasting pan stir the flour paste
slowly, until the juices are thickened. The gravy should be thicker than the average gravy
as the Mint Sauce to be added will thin it. When gravy is smooth, add Mint Sauce and stir
thoroughly.

Southern Style Smothered Ham recipe

Southern Style Smothered Ham recipe
2 slices uncooked ham, cut 1/2-inch thick
1 teaspoon dry mustard
2 onions, sliced
2 cups sliced pared apples
12 whole cloves
1 cup brown sugar
1/2 cup water

Heat oven to 350 degrees F.

Place 1 slice ham in shallow baking pan; spread half the mustard on ham. Top with onions
and apples; cover with second slice of ham. Rub remaining mustard onto meat; place cloves
in fat portion of ham.

Mix sugar and water together; boil 5 minutes. Pour syrup over ham. Bake for 1 hour,
basting with sugar and water syrup 2 or 3 times.
Southern Style Smothered Ham recipe
2 slices uncooked ham, cut 1/2-inch thick
1 teaspoon dry mustard
2 onions, sliced
2 cups sliced pared apples
12 whole cloves
1 cup brown sugar
1/2 cup water

Heat oven to 350 degrees F.

Place 1 slice ham in shallow baking pan; spread half the mustard on ham. Top with onions
and apples; cover with second slice of ham. Rub remaining mustard onto meat; place cloves
in fat portion of ham.

Mix sugar and water together; boil 5 minutes. Pour syrup over ham. Bake for 1 hour,
basting with sugar and water syrup 2 or 3 times.



Funny Jokes
Funny Jokes

Traditional Greek Lamb in Egg Lemon Sauce recipe

Traditional Greek Lamb in Egg Lemon Sauce recipe
1 (2 pound) lamb shoulder
1/4 cup butter
1 teaspoon dry dill weed or 1 tablespoon fresh dill
Salt, to taste
Pepper, to taste
6 bunches chopped scallions
1 1/2 cups water

Trim excess fat from meat and cut into stew pieces. Place in deep saucepan over high heat.
Add butter and seasonings. Brown meat well until juices are absorbed. Add green scallions.
Cover and cook over low heat until soft. Add water. Continue cooking slowly for 1 1/2 to 2
hours or until meat is done.

Serve with Egg Lemon Sauce.

Egg Lemon Sauce
3 eggs, well beaten
2 lemons, juiced
1 cup hot chicken broth

Beat eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot
broth, beating constantly at low speed.

Slow Cooker Recipes
Diabetic Recipes
Pancake Recipe

Pasqualina (Little Easter) recipe

Pasqualina (Little Easter) recipe
6 artichokes
1 small onion
1 garlic clove
1/4 cup fresh Italian parsley
4 tablespoons extra virgin olive oil
2 cups ricotta cheese
1/4 cup fresh grated Parmesan cheese
2 packages puff pastry
5 eggs
Salt to taste

Clean the artichokes by first cutting off the stems, then remove the outer leaves and
discard them. Now cut away the tender inner leaves and put them in a large bowl of cold
water with lemon juice. With the leaves removed cut away the inner thorn and then slice
the remainder of the artichoke into thin slices and put them in the bowl. Lastly, peel the
stems with a vegetable.

In a pan heat the oil and add the onion thinly sliced, chopped parsley and the clove of
garlic. Cook them for about 5 minutes then drain the artichokes well and add them.
Continue cooking until the are done, about 20 to 30 minutes. Salt them to taste while
cooking. Remove the garlic for the artichokes and set them aside to cool a few minutes
while you prepare the rest.

Now roll out the puff pastry until it is nice and thin (a little thinner than a normal pie
crust) and put it in a 9-inch springform pan. Roll it out so that it is big enough to come
out over the top of the pan. Add the ricotta cheese and parmesan to artichokes and mix
well. Now add the mixture to the spring form pan and spread in evenly.

With a spoon make five impressions in the mix. One in the middle and four around it. Put
one raw egg into each of the impressions and sprinkle each one with a small pinch of salt.
Roll out some more puff pastry to cover the pie and lay it on top. Now about 1/2 to 3/4 of
an inch above the filling, cut away the excess pastry. ten pinch the top and bottom
together. Finally fold the pinch edge down so that it doesn't burn. Make a small slit in
the crust, insert a straw and blow gently to lift the crust slightly. Repeat this three
times in different places. Bake in a preheated oven at 400 degrees F for about 40 minutes
or until golden brown. Remove from oven when done and let it cool off before serving.


Easter Recipes