oven meals

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SImple Clean and Homemade I Guiness Lamb Stew 3

When I heard about the doom and gloom of the coming storm last weekend, I just knew that a day stuck inside with snow meant comfort food. I can’t even believe we made it until March without making stew this year. It happens to be one of Pierre’s favorite things. I never really was a fan of it, but I am a fan of cooking dinner in my Dutch Oven most of the day. Instead of making my typical stew recipe, I wanted to make something new to us.

SImple Clean and Homemade I Guiness Lamb Stew 6

If you didn’t know, I really like lamb. I have never really been a big fan of most meats, but for almost my whole life lamb has been at the top of my list. Our favorite grocery store almost always has local lamb cubed and ready for stew. Plus, the butcher is awesome and would cut it for me if I asked.

SImple Clean and Homemade I Guiness Lamb Stew

Lamb stew needs hearty flavors to stand up to the gaminess of the meat. Guinness was the perfect accompaniment. It added a rich flavor that went well with the lamb.

SImple Clean and Homemade I Guiness Lamb Stew 2

If you notice, I did not put potatoes in the stew so we could enjoy the stew on top of a big pile of creamy wasabi mashed potatoes. It may have been the perfect storm meal, even if the storm never really came.

Guiness Lamb Stew

by Jessica

Prep Time: 40 minutes

Cook Time: 3 hours

 

Ingredients (6-8 servings)

  • 2 slices bacon, diced
  • 2 pounds lamb for stew
  • 2 onions, sliced
  • 8-10 carrots, chunked
  • 2 stalks celery, diced
  • 1 small can tomato paste
  • 1 pint Guiness
  • 5-6 sprigs thyme
  • 2 bay leaves
  • 2 tablespoons beef better than bouillon
  • 4 cups water
  • 1/2 teaspoon ground pepper
  • 1/2 cup peas

Instructions

Salt the lamb on both sides.

In a 6 quart Dutch Oven over medium high heat, cook the bacon until crispy. Remove from the pan and drain on paper towels. Set aside,

Brown the lamb on all sides in batches. Do not over crowd the pan. Remove the lamb from the pan and set aside.

Reduce the heat to medium and cook the vegetables until tender. Add the tomato paste and cook for 1 minute. Deglaze the pan with Guiness cooking until the liquid no longer smells like alcohol. Add the pepper, thyme, and bay leaves.

Bake without a lid in a 350 degree oven for about 3 hours or until most of the liquid has evaporated (you may need to add more water if too much water evaporates).

Remove from the oven when the meat is very soft. Add peas and heat on the stove to defrost (about 5 minutes).

Serve over mashed potatoes or rice.

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SImple Clean and Homemade I Beef Rendang 10

What is your recipe inspiration? How do you plan meals? Do you love to try new things or are you someone who likes to eat the same classic recipes all the time? Me? I get bored. I like to try new things, new exciting flavors. I also like to try new things. I look for new, exciting flavors that I can experiment with. This weekend, I was in the mood to try something new and I stumbled across Beef Rendang.

From what I can tell, the dish is an Indonesian dish. It is served in other southeast Asian countries for celebrations. For the dish, meat of your choice (lamb, beef, goat, etc.) cooks slowly in a spice mixture and coconut milk until the meat absorbs the flavors and browns slightly. It is served over rice and has a rich, exotic taste.

SImple Clean and Homemade I Beef Rendang

Beef Rendang contains an ingredient that I had never heard of before, candlenuts. Candlenuts sort of look like macadamia nuts. The package said do not eat raw (yikes!). It is used in a variety of Indonesian foods. We were lucky enough to find them in our local Asian food store.

SImple Clean and Homemade I Beef Rendang 2

The candlenuts go in the spice paste. This is what the spice paste should look like after you puree it in the food processor. It has so many delicious ingredients like ginger, turmeric, thai chiles, garlic, shallots. It can’t be bad.

SImple Clean and Homemade I Beef Rendang 3

Brown the meat on both sides. Because, well, browned meat = flavor.

SImple Clean and Homemade I Beef Rendang 4

When the meat is browned, push it to the side and add the spice mixture. Cook it for a couple of minutes to remove the raw flavor of the spices.

SImple Clean and Homemade I Beef Rendang 5

After adding everything else, it looks like this.

SImple Clean and Homemade I Beef Rendang 6

But then you cook it for hours and it looks like this. This step is not quite done. There is still too much liquid, but you can see how it is changing color and texture.

SImple Clean and Homemade I Beef Rendang 7

Until you finally end up with this thick, meaty, rich, beef rending. I served it over brown rice with some cilantro on top. It was good the first day but out of this world the next day. I highly recommend trying this.

Beef Rendang

by Jessica

Prep Time: 40 minutes

Cook Time: 3 hours

Ingredients (6 servings)

    For the Spice Paste

    • 5 Candle Nuts
    • 1 2 inch piece fresh Ginger
    • 6 small shallots
    • 4 cloves garlic
    • 5 whole cloves
    • 1 whole nutmeg
    • 4 Thai Chiles
    • 1 1/2 teaspoons ground turmeric
    • 1 1/2 teaspoons ground galangal

    For the Beef Rendang

    • 2 pounds beef for stew
    • spice paste
    • 2 stalks lemon grass, smashed
    • 1 stick cinnamon
    • zest 1 lime
    • 2 cans coconut milk
    • cilantro and green onions to garnish

    Instructions

    For the Spice Paste

    Combine all ingredients in a food processor until it forms a smooth paste. Set aside.

    For the Beef Rendang

    Salt the meat on both sides.

    In a 6 quart Dutch oven over medium high heat, brown the meat in batches on both sides.

    Push the meat to the sides of the pan forming a well for the spice paste. Add the spice paste and cook for 1-2 minutes or until fragrant.

    Add remaining ingredients. Reduce heat to medium low and cook, stirring occasionally until most of the liquid is evaporated. Then, stir more frequently until the meat becomes slightly brown and the cooking liquid is absorbed.

    Garnish with green onions and cilantro. Serve over brown rice.

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    SImple Clean and Homemade I Braised Short Ribs 2

    It FEELS like winter will never end, but last weekend we realized that we are only about a month away from the end of winter meal season. That means that we have to get in a little more braising before we go full force into salad season. While I absolutely do not like winter and I cannot wait until summer, I will miss braising. Have you ever tried braising? It makes meat basically the best thing in the whole wide world.

    SImple Clean and Homemade I Braised Short Ribs 4

    In order to fully enjoy the end of braising season, I wanted to make short ribs for the first time. We made a trip to the good grocery store that has everything and got some short ribs. It was so luxurious to not have to wait in line forever. I cooked them in the typical braising fashion. We browned the meat, cooked the veggies, deglazed the pan with a bottle of wine and then baked until the meat was falling off the bone.

    SImple Clean and Homemade I Braised Short Ribs

    I served this over wasabi mashed potatoes to cut the richness. When we were eating this, I declared that it was everything pot roast should be but wasn’t. If you haven’t tried short ribs yet, try them soon before braising season is over.

    Braised Short Ribs

    by Jessica

    Prep Time: 30 minutes

    Cook Time: 3 hours

    Ingredients (5-6 servings)

    • 3 slices bacon, diced
    • 8 short ribs
    • salt
    • 2 onion, cut pole to pole
    • 4 carrots, diced
    • 3 celery stalks, diced
    • 4 cloves garlic, sliced
    • 1 bottle dry red wine
    • 2 cups beef stock
    • 1 stem fresh rosemary
    • 3-4 stems fresh thyme

    Instructions

    Heat the oven to 350 degrees.

    In a 6 quart dutch oven, cook the bacon until crisp over medium heat. Remove the bacon from the pan and reserve.

    Salt the short ribs and brown on all sides in the dutch oven using the bacon fat. Remove the browned short ribs and set aside.

    Add the onions, carrots, celery, and garlic to the pan. Cook until tender. Deglaze the pan with the wine and cook until it no longer smells like alcohol. Add the beef stock and herbs. Return the bacon and short ribs to the pan.

    Bake in the oven uncovered for 2-3 hours or until the meat starts to fall off of the bone. Remove from the oven and allow to rest for at least 20 minutes or until the fat separates from the sauce. Remove as much fat as possible.

    This dish is excellent the second day. It is also easier to remove the fat after allowing the fat to solidify over night. Then, reheat them in the pan with the sauce. Serve over mashed potatoes or polenta.

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    Pork Adobo

    Simple Clean and Homemade I Pork Adobo 4

    I am so sorry I have been gone for over a week now. I have really missed all of you and am really excited about some things that I want to share with you in the next few weeks. We have been super busy. Like, Monday I realized I bought two Christmas presents and had not made any plans or ideas to find any more. Yesterday I had the opportunity to go to the Justin Timberlake concert with my best friend. It was so good. He is a phenomenal entertainer. Seriously, he can sing, dance, play the guitar, and play the piano. Wow. Today, because we did not spend the day at my parents’ house, we finally got tons of errands crossed off our list including almost all Christmas shopping.

    Simple Clean and Homemade I Pork Adobo 5

    After our snowy trip home on Saturday, I have come to realize that it really is going to be winter in just a few days. Hibernation mode is in full swing. Hibernation mode means more comfort food. Stuff that roasts in the oven most of the day, filling the house with yummy smells. Pork Adobo does just that. I have to warn you, this is not done in the traditional manner. I did it how I like to cook pork, but with the same spices as the traditional Filipino dish. One of the unique ingredients is palm vinegar. It can be found in Asian grocery stores and is very inexpensive. It really adds that special something.

    Simple Clean and Homemade I Pork Adobo 3

    I like to make this the day before we are going to eat it. I heat it in a skillet over medium heat with about 1/4-1/2 cup of water. To add some spice for this of us who like heat, I add a small amount of hot chili oil. Then, I heat it until it has a nice sauce and serve it over rice. I use brown rice which is not traditional, but what we enjoy in our home. Then, I sprinkle a little cilantro over top. It freezes well and can be reheated in the same manner once it is defrosted.

    Pork Adobo

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 2-3 hours

    Ingredients (6-8 servings)

    • 3 pound pork shoulder, cubed and salted
    • olive oil
    • 1 light colored beer
    • 6-10 cloves garlic, smashed
    • 1/3 cup soy sauce
    • 2/3 cup palm vinegar or white distilled vinegar
    • 1 cup whole peeled tomatoes, squeezed with your hands
    • 2 bay leaves
    • 2 teaspoons whole peppercorns
    • 2 medium onions, sliced
    • 2 green onions, diced

    Instructions

    Cut the pork shoulder into large chunks. Sprinkle with salt.

    Allow the meat to come to room temperature.

    Heat oil in a dutch oven (at least 5 quarts). Brown the meat on all sides. This may need to be done in batches, depending on the size of your pan.

    Remove the pork and set aside.

    Deglaze the pan with the beer. Simmer for 2-3 minutes and then scrape the brown bits off of the bottom of the pan with a spatula. Add the bay leaves, garlic, peppercorns, tomatoes, soy sauce, and vinegar. Return the pork to the pan.

    Heat the oven to 350. Place the dutch oven in the oven without a lid for about 3 hours stirring every 30 to 60 minutes. When most of the moisture is gone, add the sliced onions and green onions. You may need to add 1/2 cup of water. Return to the oven until the onions are fully cooked and most of the water is gone.

    Serve over rice.

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    Simple Clean and Homemade I baked rigatoni 3

    We spent the weekend getting in the Christmas spirit. On Saturday, we woke up early and made a quick stop at Starbucks for a mocha latte on our way to Kraynak’s. Kraynak’s is located in Hermitage, PA. In addition to its huge selection of toys and Christmas decorations, it also has Christmas Tree Lane. It is a must stop each year for me before Christmas. It typically opens at the beginning of September and closes just after Christmas with a huge sale. After checking out all of the cute decorations, we made another holiday stop to look at more gorgeous decorations.

    Besides the decoration shopping, my mom had a house guest. I spent a good portion of my weekend cooking. I wanted to share one of my go to make ahead meals for entertaining.

    Simple Clean and Homemade I baked rigatoni

    Baked Ziti is our family’s name for this dish. I don’t always use ziti, though. In fact I almost always use whole wheat penne pasta. In the picture I used rigatoni. It doesn’t really matter which one you use, you could even use bow ties if you like. No matter which pasta you pick, it is a hot, cheesy, bubbly, pasta dish. It can be made ahead and baked just before guests arrive.

    Simple Clean and Homemade I baked rigatoni 5

    My mom likes to serve this with meatballs on the side. For me, the baked ziti is enough with a small salad or some soup. It makes the perfect holiday season make ahead dish.

    Baked Ziti

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Ingredients (6-8 servings)

    • 12 ounces whole wheat penne, cooked 1 minute less than package directions
    • 3 cups marinara sauce
    • 1 handful parmesan cheese
    • 1 cup Ricotta Cheese
    • 8 ounces grated mozzarella cheese

    Instructions

    Heat the oven to 400 degrees. Combine the pasta, marinara, and parmesan in a large bowl. Pour into a 9×13 baking dish. Top with dollops of Ricotta cheese and mozzarella and bake for 30 minutes or until bubbly and brown. Allow to rest 10 minutes before serving.

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    Simple Clean and Homemade I Tuna Noodle Casserole 4

    My mom never really cooked much when I was a kid. We were very lucky to eat at Grandma’s house a few times a week. When she did cook, she had a few dishes that she felt comfortable making. That meant that we ate those few meals a lot. I hated when she even uttered the words tuna noodle casserole. It was my brother’s favorite food. Actually, I am fairly certain it still is. The worst part was how goopy it was and it was somehow super dry and not creamy at all.

    Simple Clean and Homemade I Tuna Noodle Casserole

    The other day, someone on Facebook mentioned that they were eating Tuna Noodle Casserole. It just sounded so delicious that I just HAD to try to make it again. Without the condensed cream of mushroom soup because that stuff is gag worthy. The part I hate the most is the sound it makes when it leaves the can. Nasty. Instead, I cooked the vegetables in a little oil and then made a béchamel sauce to add the creaminess. The rest is the same.

    Simple Clean and Homemade I Tuna Noodle Casserole 2

    I think this method is way better and actually pretty tasty. I like the small chunks of fresh veggies and the flavor of the creamy sauce. I think I can get on board with Tuna Noodle Casserole made this way.

    Tuna Noodle Casserole

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 40 minutes

    Ingredients (8-12 servngs)

    • 2 teaspoons oil
    • 1 pound cremini mushrooms, diced
    • 1/2 small onion, diced
    • 1 small clove garlic, smashed
    • 1 large carrot, diced
    • salt to taste
    • 2 tablespoons oil
    • 1/4 cup flour
    • 4 cup milk
    • 1 cup peas
    • 18 ounces extra wide noodles, cooked al dente
    • 12 ounce can chunk light tuna in water, drained
    • 3 tablespoons butter
    • 3/4 cups breadcrumbs
    • salt and pepper to taste

    Instructions

    Heat the oven to 350 degrees.

    In a 5 quart or larger Dutch oven, heat the oil. Cook the mushrooms over medium heat until lightly browned. Add the onion, garlic, and carrot. Cook until tender. Salt to taste.

    Add 2 tablespoons of oil and 1/4 cup flour. Allow to cook about 1 minute so the flour no longer tastes raw. Add milk stirring constantly until thickened. Add the noodles, peas, and tuna. Salt and pepper to taste. Remove from the heat.

    In a small bowl, melt the butter. Combine with bread crumbs. Sprinkle the breadcrumbs over the noodles. Bake for 20-30 minutes or until hot, bubbly, and slightly brown. Serve warm.

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    Simple Clean and Homemade I Stuffed Green Peppers 3

    I get a little overly excited at the farmers market. This year, it was almost impossible for us to visit the farmers market, and I really miss my favorite farmers. We made some really special friends over the past five years when we lived in our old home. I miss seeing them every Saturday and trying all of their enticing new offerings. While I was sad to see that chapter close in our lives, we were lucky enough to make some new friends in the farming community who care just as much about their products. While our location and farms have changed, my impulse shopping at the farm stand has not. Right now it seems as though there are tons of peppers. I had to buy some.

    Simple Clean and Homemade I Stuffed Green Peppers

    Stuffed green peppers are a dish that I only like to make when I can get fresh, local peppers. I make them just the way my grandma made them and serve them with homemade mashed potatoes. I love to spoon some of the sauce over top and sit down to a Grandma style meal.

    Simple Clean and Homemade I Stuffed Green Peppers 2

    Just as a side note, I have made these in the crockpot. I simply put them on low for 8 hours while we are at work and enjoy when I get home. Unfortunately, we have no idea what box it is in or where it is located in storage. Lucky for me, this is the only time I ever use the crockpot. Do you impulse buy produce?

    Stuffed Green Peppers

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 40-60 minutes

    Ingredients (4 peppers)

    • 1 29 ounce can tomato sauce
    • 1 tablespoon Beef Better than Bouillon
    • 1/2 cup water
    • 1 clove garlic, diced
    • 4 green peppers
    • 1 1/2 pounds ground beef
    • 1/4 teaspoon salt
    • 1/2 onion, diced
    • 2 cups brown rice

    Instructions

    Heat the oven to 400 degrees.

    In a Dutch oven, add the tomato sauce, garlic, water, and beef bouillon.

    In a large bowl, combine salt, pepper, brown rice, beef, and onion until evenly mixed. Cut the top off of each pepper and remove the seeds. Fill the peppers with the beef mixture. Set in the tomato sauce.

    Bake for 40-60 minutes or until the internal temperature reaches 165 degrees and the peppers are tender. Serve with mashed potatoes.

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    Chili Verde

    Simple Clean and Homemade I Chili Verder 2

    Oh my goodness. I just made this Chili Verde on Sunday. It was so good that I HAD to share it with you as soon as possible. You see, we have a weakness for anything that involves a pork shoulder braised in beer. There is just something about the smell slow cooking in the oven for hours that screams fall. After Saturday with the drizzly rain and cold, it was time for some braised pork. Plus I had my dermatologist appointment on Friday. I have so much anxiety going there ever since Izzy on Grey’s Anatomy had melanoma. Seriously. I should stop watching that show. And Law and Order. Those two shows make me slightly paranoid. Just saying.

    Simple Clean and Homemade I Chili Verder

    Back to the chili verde. Every time I make something that is reminiscent of Mexican or New Mexican style food, I am fairly certain I was born in the wrong place. I love the vibrant flavors, the freshness of cilantro, and of course all of the chiles. I am not going to claim that this chili verde is authentic. It probably isn’t. But, it is delicious. It would be extra yummy with some hatch chile peppers. Those aren’t in season here anymore and I refuse to use canned peppers. So I used what we have here in Western Pennsylvania. And I charred them on the grill to give them an extra special flavor.

    Simple Clean and Homemade I Chili Verder 3

    The green sauce is made with roasted tomatillos in addition to the peppers. We totally ate some with eggs before I made the chili. I highly recommend the green sauce with almost anything. We are eating the leftovers with some corn tortillas and eggs for breakfast and I am so overt excited about it. The smells in the house from making this were so amazing.

    Chili Verde

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 4 hours

    Keywords: roast soup/stew

    Ingredients (6-8 servings)

      For the Chili

      • 4 tablespoons olive oil
      • 3 pounds pork butt, cubed
      • 24 ounces corona
      • 2 tablespoons cumin
      • 1 teaspoon smoked paprika
      • 2 cloves garlic, sliced
      • 2 bay leaves
      • Green sauce
      • 2 tablespoons chicken base
      • 2 tablespoons beef base
      • 4 cups water
      • Salt and pepper to taste

      For the Green Sauce

      • 4 poblano peppers
      • 5 Anaheim or hatch peppers
      • 1 clove garlic
      • 1 small onion, quartered
      • 2 cups cilantro
      • 2 limes
      • 3 pounds tomatillos
      • Salt to taste

      Instructions

      Heat the oven to 350.

      Heat a 6 quart Dutch oven over medium heat. Salt and pepper both sides of the pork. Brown both sides of the pork in the pan in batches. When brown, set aside. When all the pork is browned, add the beer to the empty pound cooking until the beer is reduced by half. Add the garlic, cumin, paprika, and bay leaves. Return the pork to the pan. Place in the oven for 2-3 hours or until most of the liquid has evaporated.

      In a 9×13 pan, broil the tomatillos until slightly scorched on the outside. Remove from the oven and allow to cool. On the grill, under the broiler, or on the stove, blacken the peppers. Place peppers in a plastic container for 20 minutes. Peel off the translucent skin. Add tomatillos, peppers, garlic, onion, cilantro, and lime juice to the food processor and blend into a purée. Salt to taste.

      Add green sauce, water, and bouillon to the pan. Cook on the stovetop until reduced and thickened. Serve warm with rice or fresh tortillas. Garnish with avocado, lime juice, sour cream, and cilantro.

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      Ribs

      Simple Clean and Homemade I Ribs 3

      I have a confession. Up until about two weeks ago I had never tried ribs. For some reason, I thought they were just bones with a tiny bit of meat and some sauce on them. What really could be so special? But, people are talking about how much they love ribs all the time. I really was starting to feel left out. Had everyone else in the whole world really tried ribs? Was I the only person who was left? I decided that it was time to try ribs. I wanted to make my own so I could use my own flavor combinations.

      Simple Clean and Homemade I Ribs 4

      I started at the butcher counter. I asked about different kinds of ribs and how they work. After a few giggles, I was directed towards baby back pork ribs. They said that as long as I cook them at a low temperature and used a sauce that I liked, they would be good. Really they are no fail. I decided to use the oven then grill method that I read about on about a million websites. From there, I took all my knowledge from my research and created a rub to start cooking.

      Simple Clean and Homemade I Ribs 2

      So ribs are pretty delicious and they have a lot more meat than I thought. Plus, who doesn’t love caramelized barbecue sauce anyway?I have to say, I see what all the fuss is about. Sticky, sweet, tangy, meaty. A great grilled/oven meal. Perfect for father’s day. Plus, if you make the rub, you can use the leftover rub for the sauce. Easy.

      Ribs with Homemade Rub and BBQ sauce

      by Jessica

      Prep Time: 20 minutes

      Cook Time: 2-3 hours

      Ingredients (4 servings)

        For the Rub

        • 1/2 cup brown sugar
        • 1 tablespoon salt
        • 1 teaspoon dry mustard
        • 1/2 teaspoon cumin
        • 1/2 teaspoon coriander
        • 1 teaspoon garlic powder
        • 1/2 teaspoon adobo
        • 1/2 teaspoon onion powder
        • 3 teaspoons smoked paprika
        • 2 teaspoons cayenne
        • 2 teaspoons chipotle powder

        For the BBQ Sauce

        • 1/2 cup rub
        • 3/4 cup ketchup
        • 8 drops Worcestershire sauce
        • 2 teaspoons molasses

        For the Ribs

        • 1 Rack Baby Back Ribs (about 2-2.5 pounds)
        • Rub
        • BBQ Sauce

        Instructions

        For the Rub

        Combine all ingredients in a bowl

        For the BBQ Sauce

        Combine all ingredients in a bowl

        For the Ribs

        Generously coat the ribs with rub. Wrap in a double layer of foil. Bake at 250 degrees for 2 hours.

        Grill on a hot grill, basting with BBQ sauce every few minutes until the ribs are caramelized. Serve immediately.

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        DSC 0971

        Today I am sharing with you one of my childhood favorites. From what I understand, this is a regional dish to the western Pennsylvania and eastern Ohio area. It originated during the depression era when chicken was very costly. In order to enjoy “fried” chicken, people created chicken-like dishes.

        DSC 0981

        Some places use veal, others use pork and veal, while I use pork only. City chicken involves taking boneless pork and putting it on small wood skewers. Then, it is breaded and pan fried before baking. It mimics fried chicken and is a delicious dish. If you ask your butcher, they will cut the meat and skewer it for you.

        DSC 0975

        City chicken can be made in advance and baked later. It is great for having people over for dinner because it can be made ahead and then baked before your guests arrival. It is a fun retro dish.

        City Chicken

        by Jessica

        Prep Time: 30 minutes

        Cook Time: 45 minutes- 1 hour

        Keywords: fry bake entree

        Ingredients (6 servings)

        • 6 City Chicken
        • 1/2 cup flour
        • salt to taste
        • pepper to taste
        • 6 eggs
        • 1/2 cup milk
        • 3 cups seasoned bread crumbs
        • olive oil
        • 1 stick butter
        • 1 onion
        • fresh thyme

        Instructions

        Heat the oven to 400 degrees.

        Make a dredging station. In one container, combine the four, salt, and pepper. Taste the mixture to make sure it tastes salted. In a second container, whisk the egg and milk together. In the last container, put the bread crumbs. Dredge the city chicken in the flour, then the eggs, and finally the bread crumbs. Repeat the eggs and the bread crumbs for a thicker crust. Set aside. Repeat with all city chicken.

        Heat a large skillet over medium high heat. Combine olive oil and butter. Fry the city chicken on each side until browned. Place in a glass baking dish. Top with thyme and onion. Bake for 45-60 minutes or until it reaches an internal temperature of 165 degrees. Cover if it gets too brown.

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