Los Pollos Hermanos Oven-Fried Chicken

Zesty oven-fried chicken inspired by Los Pollos Hermanos.

Zesty oven-fried chicken inspired by Los Pollos Hermanos.

Those of you that know me know that I have been a fan of the Breaking Bad and Better Call Saul TV series since they started.

One of the protagonists on the shows is a character name Gus Fring. Gus, among other things, has a chain of chicken restaurants named Los Pollos Hermanos.

This is a rendition of the chicken that was described in the show as “Your chicken, it’s so…zesty. Piquant.”

8 Boneless chicken breasts
2 eggs
1/4 cup sriracha
5 tablespoons chili powder
3 tablespoons cumin
3 tablespoons cayenne pepper
3 tablespoons crushed red pepper
3 cups flour

Mix chili powder, cumin, cayenne pepper and red pepper with 2/3 cup flour.

Mix sriracha with eggs.

Dip breast in egg, then in flour then cover in pepper/flour mix.

Preheat oven at 375Β°.

Cook for 25 minutes. Carefully turn and cook for an additional 15-20 minutes.

Enjoy with a side of red beans and rice, fries, or biscuits and gravy.

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3 Ingredient Biscuits

3 Ingredient Biscuits

Yield 4

Ingredients

1 cup self-rising flour
1 Tablespoon solid vegetable shortening
1/2 cup buttermilk
2-3 tablespoons flour for kneading

Instructions

Preheat oven to 425 degrees F.

Combine shortening and flour with a fork in a bowl.

Add buttermilk and mix.

Turn dough out onto a sheet of waxed paper that’s been dusted with flour.

Dust top of dough with flour and press into a disc about 1 inch thick.

Cut dough into 4 equal sections.

Form each section into a circle and place in oven-safe pan.

Bake 13 to 15 minutes at 425.

Bake until browned. Serve hot!

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Self-Rising Flour

Self-Rising Flour

Makes 4 cups

Ingredients
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon fine salt

Instructions

Measure the flour into a large mixing bowl.

Add the baking powder and salt.

Whisk to combine.

Use or store in an airtight container.

Self-rising flour can be stored in an airtight container at room temperature for up to 1 year.

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Sun Tea

Not really a formal recipe here, but more for reference.

Freshly brewed sun tea is a staple in the summertime.

Freshly brewed sun tea is a staple in the summertime.

Take 7 tea bags and place them into a 1-gallon jar of cool water.

Place the jar into a sunny place and leave to brew for 4-6 hours.

Move the jar to keep it in the sun as much as possible.

Server over ice, lots and lots of ice.

Note, you can substitute different kinds of tea into the jar. I recommend green tea as well as any herbal tea you enjoy.

Experimentation is a good thing.

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Watermelon-Mint Iced Tea

This is a Greek-inspired drink and is very refreshing.

Watermelon Mint Tea, photo from http://flusterbuster.com

Watermelon Mint Tea, photo from http://flusterbuster.com

Ingredients

8 cups chopped seeded watermelon
7 black tea bags
2 tablespoons clover honey
1/2 cup fresh mint leaves
Fresh mint sprigs, for garnish, optional

Directions

Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.

Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, if desired.

I have made this with 3 green tea bags substituted for 3 black tea bags.

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Southern Pimento Cheese

Ingredients

2 cups shredded sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced
1 4-ounce jar diced pimento, drained
salt and black pepper to taste

Directions

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed until thoroughly combined. Season to taste with salt and black pepper. Serve as spread on a sandwich or as a vegetable dip.

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Slow Cooker Green Bean Casserole

This is a rendition of the casserole we all know and love from our Thanksgiving Day dinners.

I’ve adapted an adaptation since I wasn’t happy with the original results.

Ingredients
2 16 ounce packages frozen cut green beans
2 10.75 ounce cans cream of chicken soup
2/3 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 6 ounce can French-fried onions, divided
1/3 cup cornstarch
1/3 cup water
1 tablespoon soy sauce

Directions
Combine green beans, cream of chicken soup, milk, salt, black pepper, and half the can of French-fried onions in a slow cooker.

Cover and cook on Low for 5 to 6 hours. Mix the cornstarch, water, and soy sauce to make a slurry. Mix that with the beans in the slow cooker. Let cook until thickened.

Top casserole with remaining French-fried onions to serve.

I did use more fried onions, I have a thing for them. πŸ™‚

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Creamy Tortellini Soup

This one is a keeper.

Unlike many recipes I try, this one came out amazing as is. So here it is without any Dave changes to it.

Ingredients

1 pound ground Italian sausage, browned
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons beef bouillon powder
1/2 teaspoon salt
4 cups beef broth
1/4 cup cornstarch mixed and dissolved in ΒΌ cup water
3 12-ounce cans full fat evaporated milk
1 12-ounce packet three cheese tortellini
5 cups fresh baby spinach
1 cup half and half

Instructions

Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.

Uncover and skim any fat that is sitting on the top of the soup with a spoon and dispose of it. Stir in the cornstarch mixture with the evaporated milk. Add the tortellini and mix well. Cover again and cook on high heat for another 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.

Add in the spinach, completely covering the leaves with the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.

Pour in milk in 1/4 cup increments, as needed, to reach your desired thickness and consistency. Taste test and season with extra salt only if needed, and pepper to suit your tastes.

Serve with a hearty warm bread.

Creamy Tortellini Soup

Fresh ingredients make this great, don’t skimp!

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Paula Deen’s House Seasoning

This is a super simple seasoning Paula uses in many recipes.

Paula Deen's House Seasoning

Paula Deen’s House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Optional: Add onion powder to your liking.

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Crockpot Pulled Pork

I like pork.

I mean I really like pork. πŸ™‚

Had a need recently to cook for my family’s weekly dinner and decided pulled pork was going to be my contribution.

And the Crockpot makes it extra simple.

Prep time: 5 minutes
Cook time: 8 hours
Total time: 8 hours 5 minutes

Ingredients
2 – 2.5 lbs. boneless pork loin
1/2 onion sliced
1 tablespoons smoked paprika
1 teaspoon black pepper
2 teaspoons salt
8 ounces BBQ sauce
2 cloves garlic, minced or pressed
1/2 cup Coca-Cola

Instructions
Add all ingredients to the slow cooker.
Cook on medium for 6 hours or low for 8-10 hours.
Shred, then let the meat bask in the sauce for about half an hour more, then serve.

If you need to leave the meat in the Crockpot longer, add more liquid to ensure it doesn’t go dry.

Pulled pork swimming in BBQ sauce.

Pulled pork swimming in BBQ sauce.

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