Spicy Oven Fried Chicken

It's weird, but I have been craving fried chicken for a few weeks now. There are two reasons why this is strange: 1) I really don't eat fried chicken and 2) I am definitely NOT pregnant. So, I started searching for a recipe, and I am going to make this very soon. I can't wait!!!


Spicy Oven Fried Chicken

1 c buttermilk
1/4 c hot pepper sauce
4 boneless, skinless chicken breast halves
1 c dry breadcrumbs
1/2 c all-purpose flour
2 t onion powder
1 t cornstarch
1 t sugar
1 t garlic salt
1 t salt
1 t pepper
1 t paprika
1/2 t cayenne pepper
2 T olive oil

In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours (or overnight). Preheat oven to 350. In a separate bowl, mix bread crumbs, flour, onion powder, cornstarch, sugar, garlic salt, salt, pepper, paprika and cayenne. Thoroughly coat the chicken in this mixture. Heat the olive oil in a medium skillet over medium heat and cook chicken 5-7 minutes on each side until lightly browned. Transfer chicken to a medium baking dish and bake for 30 minutes.

Baked Spaghetti

This is one of my all-time favorite recipes. It is so good, and I swear it is better after sitting in the fridge for a day or two. Baked Spaghetti 12 oz cooked spaghetti (I use whole wheat) 1/2 c butter 2 c sour cream (I use the reduced-fat variety) 1 c grated Parmesan 3 eggs, well beaten 11/2 lbs ground beef (you know I always use 96/4) 1 c chopped onion 1 c chopped green pepper 8 oz shredded mozzarella 2 15 oz cans tomato sauce 2 6 oz cans tomato paste 2 T sugar 1/3 c water Minced garlic, basil, parsley and oregano to taste To make sauce: Cook beef, onions and peppers. Drain well. Stir in tomato sauce and paste, sugar, water and seasonings. Heat well. Stir butter, Parmesan and eggs into chopped, cooked spaghetti. Form into a crust and cover the bottom of a buttered 9 x 13 pan. Spread sour cream on top of spaghetti crust. Top with sauce, cover with mozzarella. Bake at 350 for 30 minutes.

Spicy Vegetable Beef Soup

This is a cold weather month staple at the Kirby House! It is absolutely delicious and so easy to make. Enjoy! Spicy Vegetable Beef Soup 1 lb ground beef (I am using 96/4 as usual) 4 stalks celery, sliced 2 cloves crushed garlic 1 medium onion, chopped 1 26 oz jar spaghetti sauce 1 can beef broth, undiluted 2 c water 1 t sugar 1 t salt 1/2 t ground black pepper 16 oz frozen mixed vegetables 1 10 oz can diced tomatoes and green chilies (like Rotel) Cook ground beef, celery, garlic and onion in a Dutch oven over medium heat until meat is crumbled and no longer pink. Drain. Stir in spaghetti sauce, beef broth, water, sugar, salt and pepper into the beef mixture; bring to a boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Add mixed vegetables and diced tomatoes and chilies; return to a boil. Cover, reduce heat and simmer for another 15 minutes or until the vegetables are tender. Stir occasionally. Great served with sharp cheddar and garlic bread!

Buffalo Chicken Dip

Touchdown! This is the PERFECT tailgating or football party dip! I made it for the first time last weekend, and it got rave reviews! If you have 4-6 people, cut the recipe in half. Oh, and shout out to my mom for the recipe! Buffalo Chicken Dip 5 c chicken or 4 of the larger-sized cans 2 8 oz blocks of cream cheese (I used the 1/3 less fat type) 1 c Ranch dressing 1 c chopped celery 12 oz Frank's red sauce 11/2 c shredded cheddar cheese Sauté chicken, then add the other ingredients. Cook over medium heat. Mix well. Pour into baking dish and top with cheddar cheese. Cook in oven until bubbling. Serve with crackers, toasted bread triangles or tortilla chips. Note: I used canned chicken, and the dip was still amazing. I recommend using it to save time. I served the dip with Reduced Fat Triscuits and Baked Scoops.

Low(er) Fat Pumpkin Muffins

Since it is almost officially fall, I am posting this recipe because I love all things pumpkin! On my family blog, lifeofthekirbs.blogspot.com (follow me there, too:)!), I have seasonal to-do lists, and making these muffins is on it. So glad I've already accomplished one thing on my list. They are very yummy! Low(er) Fat Pumpkin Muffins 4 3/4 c all-purpose flour (I used 2 c regular all-purpose flour and 2 3/4 c whole wheat flour) 4 c sugar 1 1/2 t baking powder 1 1/2 t baking soda 1 1/2 t salt 1 1/2 t nutmeg 1 1/2 t cinnamon 1 1/2 t ground cloves 6 eggs 1 29 oz can pumpkin (I used 2 15 oz cans) 1 c unsweetened applesauce Preheat oven to 350. Line three muffin pans with muffin liners. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves. In another bowl, mix eggs, pumpkin and applesauce until smooth. Add this mixture to the dry ingredients and mix thoroughly. I used my Kitchenaide mixer to so this. It worked great. Spoon batter into the muffin cups. I used an ice cream scoop. Bake for 30-35 minutes. Enjoy!

Mexican Fiesta Salad Pizza

This recipe came with a cooking tool I ordered. Sounds yummy, so I am going to make it tonight! Mexican Fiesta Salad Pizza 2 pkgs refrigerated crescent rolls (I am using reduced fat) 1 1/4 lbs ground turkey (I am just going to use 1 lb even) 1 1/4 c medium thick and chunky salsa 1 envelope taco seasoning mix 1 clove garlic, pressed 1 c sour cream (I am using fat free) 2 c thinly sliced iceberg lettuce 2 plum tomatoes, seeded and diced 2 green onions with tops, thinly sliced 1/2 c shredded cheddar Preheat oven to 375. Unroll crescent squares onto a cookie sheet. Arrange so cookie sheet is covered to make a square pizza. Roll dough to create a smooth surface. Bake 15-18 mins or until golden brown (reduced fat rolls take less time). Remove from oven. Cool completely. Cook ground turkey over medium heat until no longer pink (about 10-12 mins). Drain. Combine salsa, seasoning mix and garlic in a medium bowl; mix well. Add to turkey. Toss to coat. Sprad sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions and cheese.

Mediterranean Lamb Burgers

In my quest to try different burger recipes, I came across this. Since Barry and I are fans of lamb meat, I think we will spice up our Labor Day cookout, Mediterranean style!

Mediterranean Lamb Burgers

1 lb ground lamb
1/2 lb ground beef
3 t chopped mint
1 t minced ginger
1 t minced garlic
1 t salt
1/2 t ground black pepper

1 16 oz container Greek yogurt
1/2 lemon, zested
1 clove garlic, minced
1/2 t salt

Garnish:
sliced onion
sliced green tomato
feta cheese
arugula

Mix the ground lamb, ground beef, mint, ginger, 1 t garlic, 1 t salt and pepper in a large bowl. Divide equally into four portions. Shape into large patties. Set aside. Mix yogurt, lemon zest, 1 clove garlic and 1/2 t salt in a bowl. Cover and refrigerate. After burgers have been grilled, spread with yogurt sauce and garnish accordingly. Opa!