Lemonade Fried Chicken Recipe

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Lemonade Fried Chicken Recipe

Ingredients

• 6 oz. Frozen lemonade concentrate

• 1 C. Water

• 2 1/2 lb. Fryer, cut up

• 1/4 C. Flour, unbleached

• 1 tsp. Salt

• 1/4 tsp. Pepper

• 1 C. Vegetable oil

• 2 Tbs. Butter, melted

 Directions

Mix lemonade concentrate and water in a small bowl. Pour over

Chicken

In larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well-drained

Chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken;

Cook

Until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter;

Add reserved lemonade. Bake in preheated 350-degree oven uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes

Before chicken is done, drain off excess juice from pan. Serve hot. Enjoy.

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CLASSIC BEEF WELLINGTONS

CLASSIC BEEF WELLINGTONS    Makes 4 servings.
 
 
1 egg, beaten
1 medium onion, chopped
2 tbs olive oil
3/4 tsp salt
17.3 oz pkg frozen puff pastry, thawed
1 3/4 cups sliced mushrooms
1/2 tsp pepper
4 beef tenderloin steaks
 
 
Sprinkle steaks with 1/2 tsp salt and 1/4 tsp pepper. In a skillet, brown steaks in 1 tbs oil 3 min. On each side. Remove from skillet and refrigerate until chilled. In same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper, cool to room temp. On a floured surface roll each puff pastry sheet into a 14×9 1/2′” rectangle. Cut each into two 7″ squares, use scraps to make decorative cutouts if desired.
 
-Place a steak in the center of each square, top with mushroom mixture, brush pastry edges with water. Bring opposite corners of pastry over steak, pinch seams to seal tightly. Place on a greased 15x10x1″ baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg. Bake at 425° for 30 min. Or until pastry is golden brown and meat reaches desired doneness, then SERVE…
 

Chicken Recipes

http://www.recipe4living.com

One Pot Chicken and Gravy

This is a great crockpot recipe for anyone who loves the taste of cream of chicken soup.

  • Boneless, skinless chicken breasts
  • Potatoes, quartered, with jackets
  • About 3 stalks celery
  • 1/2 package baby carrots
  • 1 can cream of chicken soup
  • 1 package dry onion soup mix

Place vegetables on bottom of crockpot. Brown chicken breasts in PAM or vegetable spray. Place over vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook all day on low or 6 hours on high.

 

Shredded Chicken and Gravy

This is a lighter version of my Chicken and Gravy with Pasta but it is still delicious. Serve with buttered rice or cheesy mashed potatoes.

  • 1 lb. chicken (I use tenderloins but you can use any boneless parts you prefer)
  • 2 cans or jars chicken gravy (any brand)
  • 1/2 bag baby carrots
  • 1/2 tsp. dried parsley
  • 2 C. mashed potatoes, already prepared

Salt and pepper chicken. Add 1/2 can gravy to room temperature slow cooker. Add seasoned chicken on top of gravy. Add remaining 1/2 can of gravy. Add carrots and cover. Cook on high for about 3 hours, or until chicken shreds with two forks.

After shredding chicken, add remaining can of chicken gravy and parsley and heat through. Serve with mashed potatoes.

 

Chicken and Gravy with Pasta

 

I came up with this recipe while altering one of my other recipes – it’s very easy and tasty!

 

4 chicken breasts or 8 cutlets

all-purpose flour, for dredging

2 cans or jars of chicken gravy

Kosher salt and freshly ground black pepper

2 lg. eggs

2 Tbs. extra-virgin olive oil

1 8-oz. pkg. sliced mushrooms (optional)

2 Tbs. unsalted butter

1 medium shallot, chopped fine

1/4 C. chopped flat-leaf parsley

 

Pound chicken breasts. Put some flour in a shallow platter and season with pepper; mix with a fork to distribute evenly. Beat the eggs and season with salt. Heat one tablespoon of the oil and one tablespoon of the butter over medium-high flame in a large skillet. Dredge chicken in the seasoned flour, and then dip them in the egg wash and coat completely, letting the excess drip off. When the pan is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. (If you want to save a few steps and calories, just sauté the chicken in the pan with butter and oil without dredging in flour and egg.) Remove the chicken cutlets to a large platter and keep warm. If the oil and butter get burned – pour out oil and wipe with paper towel – start with more oil and butter until cutlets are done. If the oil is clean after all the cutlets are done, continue – otherwise- pour off and wipe again. Simmer mushrooms in clean pan with oil and butter drippings until wilted remove to plate. Add gravy to pan and warm. Return chicken to pan and add mushrooms. Heat through. Serve over butter pasta or noodles or mashed potatoes.

 

LEMON MERINGUE PIES

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LEMON MERINGUE PIES   Makes 6 servings.
 
 
3/4 cup lemon curd, chilled
1 pint no sugar added vanilla ice cream
3/4 cup superfine sugar or Splenda
1/4 tsp cream of tartar
4 graham cracker sheets rectangles, lightly crushed
1/2 tsp lemon extract
1/8 tsp salt
4 egg whites, room temp
 
 
HEAT oven to 250°. Line 2 cookie sheets with parchment. Using a 3 1/2″ round cookie cutter as a guide, draw 6 circles 1″ apart on each parchment sheet. Beat egg whites, cream of tartar and salt until frothy 1 min. Sprinkle in sugar, beat until glossy and stiff 3 min. Fold in lemon extract. TRANSFER meringue to a pastry bag fitted with 1/2″ closed star tip. Starting at the center of each traced circle and working outward, pipe 6 rounds onto each sheet. Transfer cookie sheets to oven, lower temp to 200° bake meringues 45 min. Switch and rotate both pans. Bake 30 min. Longer. Turn off oven do not open it and let meringues cool in closed oven for 6 hours. LET ice cream soften until spreadable. Fold graham crackers into ice cream. Place 6 of the meringues directly under a broiler until ridges are golden, 2 min. Spread 1/2 cup of the graham cracker ice cream onto flat side of each of the browned meringues. Spread 2 tbs lemon curd onto the flat side of the
Remaining meringues, then sandwich the meringues together. SERVE immediately…
 

Christmas Crack, Peppermint Bark and Fudge

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I got these recipes in an email christmas of 2009. They quickly be a favorite.

 

Christmas Crack, Peppermint Bark and Fudge

Christmas Crack

You’ll Need:
1 cup dark brown sugar
1 cup (2 sticks) butter
a sleeve of saltine crackers
12 oz. chocolate chips

In a saucepan, combine the brown sugar in the butter and bring them to a boil.  Boil for three minutes.
Meanwhile, preheat the oven to 350 degrees. Cover a jelly roll pan with aluminum foil.  Cover the foil with a layer of saltine crackers.
Pour the buttery/sugary mix over the crackers, making sure they are all saturated. Put pan in the oven for 10 minutes.
Take pan out and sprinkle chocolate chips over the crackers. Let sit until chips soften. Spread the chips with a spatula or the back of a spoon.  Freeze for two hours.
Remove the pan from the fridge and peel off the aluminum foil. Crack it up into pieces, whatever size you’d like. Store in an air tight container, or bag.
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Peppermint Crack

You’ll Need:
a sleeve of Ritz crackers
38 Andes Mint candies (regular packs come 28 to a box, Dollar Store packs come 10 or 12 to a box)
Crushed peppermint candy canes

Bring water to a boil in a pot, then add a smaller pot, or smaller metal bowl on top to create a double boiler. Melt the Andes chocolate in the bowl.

Dip the crackers into the chocolate to cover, then set on waxed paper, and sprinkle with crushed candy canes. Let cool, and store in an air tight container, or bag.
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Peppermint Bark

You’ll Need:
1 bag White Chocolate Chips
1 bag Semi-Sweet Chocolate Chips
2 teaspoons Peppermint Flavor Oil
Crushed peppermint candy canes

Line a jelly roll pan or cake pan with wax paper, very lightly buttered.

Melt the semi-sweet chocolate chips in the microwave, stirring every 30 seconds until melted. Add 1 teaspoon peppermint oil, and stir. Pour onto the greased wax paper and let harden.

While the chocolate is hardening, melt the white chocolate chips in the microwave, again stirring every 30 seconds (to prevent scorched chocolate) until melted. Add 1 teaspoon of peppermint oil, and half the crushed candy, and stir well. Pour the white chocolate onto the semi-sweet chocolate, then sprinkle with the remaining crushed candy canes. You can also add red sprinkles for color. Let harden in a cool spot, then lift the wax paper out, and break the bark up. Store in an air tight container, or bag.
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Festive Fudge

You’ll Need:
1 bag baking chips, any flavor (Chocolate, white chocolate, peanut butter, butterscotch, etc)
1 14 ounce can of sweetened condensed milk (not evaporated milk!)
1 spoonful peanut butter, optional (tastes great with chocolate chips!)
crushed peanuts, optional
crushed peppermint candy canes, optional

Line a Jelly Roll pan or cake pan with wax paper, very lightly buttered.

Melt the baking chips and milk together. If adding peanut butter, stir this in as the chips and milk melt together. Stir often, to prevent scorching.

Once the mix is melted, add any additional ingredients you wish to add, stirring them in well. Pour onto the greased wax paper, and let harden. Lift out of the pan using the wax paper. To cut, use a pizza cutter for super easy, fast cutting.

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