Touchdown Chicken

Friday, September 11, 2009

Are you ready for some football?  My whole family is happy that football season is here. It's a tradition to serve finger food while we watch our games on Sunday. Touchdown Chicken is a great little treat because it's quick to make and very satisfying.

Touchdown Chicken

2 lbs. chicken breast, cut into bite size pieces
2/3 c. flour
1 tsp. paprika
1 tsp. poultry seasoning
2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1 c. milk
oil for frying

Trim fat from chicken and cut into bite size pieces.

In medium bowl, mix flour, paprika, poultry seasoning, salt, garlic powder, onion powder and black pepper.  Dip chicken nuggets in flour mixture and set on wire rack for about 5 minutes.

Heat oil in frying pan over medium heat.  In small bowl, pour milk into bowl.  Dip nuggets in milk and then in flour mixture. Make sure nuggets are coated completely.

Fry chicken nuggets in oil over medium heat until all sides are golden brown.  Serve with Simple Garlic Dip.


Simple Garlic Dip

Dips can really show off your creative side. I love trying to re-create dips at restaurants and most of the time, I hit the nail on the head. This garlic dip goes great with everything from  Touchdown Chicken to potato chips.

Simple Garlic Dip

1/2 c. mayonnaise
1/2 c. sour cream
1/3 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. garlic powder

Mix all in a bowl and refrigerate for at least an hour.  Keeps for about three days.


French Onion Soup

Wednesday, September 9, 2009

Onion soup is one of my favorite comfort foods. After having a long day at work or on those cold winter days, a nice bowl of warm soup will cheer you up.

French Onion Soup

5 large onions, peeled and sliced thin
6 tbsp. butter
1 tbsp. flour
1 large can beef broth (48 oz.)
2 beef bouillon cubes
1/2 c. port wine
1 tsp. Gravy Master
12 slices of Imported Swiss cheese
12 1/2 " slices of French bread toasted

In large saucepan, melt butter over medium heat.  Peel and slice onion very thin.  Cook onions in butter, stirring frequently for about 40 minutes or until golden brown.

Add flour to onions and stir.  Cook for about 3 minutes.

Add broth, port, bouillon cubes and Gravy Master.  Stir constantly until soup comes to a boil. Turn down to low and cover soup. Let simmer for about 20 minutes.

Cut and toast bread slices. Pour soup into 6 soup bowls and place twp pieces of toast and two slices of Swiss cheese.  Set under broiler (about 4 inches from the element) for about 3 minutes or until cheese is melted and golden brown.


Breakfast Potatoes

Tuesday, September 8, 2009

Last night was one of those nights where you have the battle of "what do you want for dinner?". So it was settled, it became breakfast night. I wanted to do something a little different with omlettes and played around with some potatoes and the end result was delicious.

Breakfast Potatoes
2 medium potatoes, peeled
1 tbsp. canola oil
1/4 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
1 tbsp. oil
1 tbsp. butter
3/4 tsp. salt
1 tsp. paprika
1/4 tsp. pepper

Peel and cube potatoes into small cubes. Boil water in a medium pot over high heat. Add potatoes and cook until tender but still firm - about 10 to 15 minutes. Drain in strainer and set aside.

In a medium skillet, heat 1 tbsp. oil over medium-high heat. Add onion and pepper and cook for about 3 minutes. Add garlic and cook additional two minutes.

Push onion mixture to the side and add butter and remaining oil. Add potatoes and keep heat at medium-high. Add paprika, salt and pepper. Stir occasionally and cook until potatoes are golden brown, takes about 10 minutes.