Oven Fried Seasoned Chicken



Oven Fried Seasoned Chicken

Makes 4 servings


4 Skinless Boneless Chicken Breast

2 Eggs

2 Tablespoons Milk

1 Cup Flour

1 Cup Breadcrumbs

1/2 teaspoon Baking Powder

1 Tablespoon Celery Salt

2 teaspoons Italian Seasonings

2 teaspoons White Pepper

1 teaspoon Kosher Salt

1 teaspoon Garlic Powder

1 teaspoon Pepper

1 teaspoon Dry Mustard

1 teaspoon Paprika

1 teaspoon Ginger

1/2 teaspoon Turmeric

1/4 teaspoon Cayenne

4 Tablespoons Melted Butter


Preheat oven to 425 degrees

Place a 9×13 baking dish in oven and preheat empty dish for 15 minutes

Mix all the dry ingredients together in a bowl large enough to toss the chicken around in

Stir together the eggs and milk

Dip chicken into wet mixture then coat well with dry mixture

Set aside until all pieces of chicken are coated

After pan has preheated, place butter in pan and let it melt

Add chicken pieces to pan

After 8 minutes flip pieces so they can also “fry” in the melted butter

Make for 8 minutes longer until the internal temperature is 160 degrees


Irish Soda Bread


Irish Soda Bread

Makes 1 loaf

1-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1-1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons white sugar

1/4 cup butter, cut into pieces

1/2 cup raisins (craisins)

1/4 cup currants (optional)

1 teaspoon caraway seed (optional)

1/4 cup and 2 tablespoons milk

1 tablespoon and 1-1/2 teaspoons apple cider vinegar

1/4 teaspoon almond extract


Preheat oven to 375 degrees. Grease baking sheet.

Stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended.

Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal.

Stir in the raisins, craisins, currants, and caraway seeds

Make a well in the center and pour in the milk, vinegar and almond extract.

Stir with a spoon until the dry ingredients are moistened.

Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times.

Place onto the prepared baking sheet.

Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees, and bake until the top of the bread is golden brown, about 15 minutes more.

Creamy Lemon Thyme Pork Chops


Creamy Lemon Thyme Pork Chops

Serves 4

6 pork chops, thin cut

2 garlic cloves, chopped

1 cup heavy cream

1/2 cup flour

1/2 cup lemon juice

1/2 cup dry white wine

4 Tablespoons butter, divided

1 1/2 lemon zest

1 teaspoon Creole seasoning

1 teaspoon thyme

1/2 teaspoon garlic and onion powder, salt and pepper


In a small bowl, whisk together flour, Creole seasoning, garlic powder, onion powder, salt and pepper

Dredge pork chops thoroughly in dry mixture, pressing gently so it sticks to the chops

Heat 2 tablespoons butter in a large skillet over medium-high heat

Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides about 6-7 minutes per side

Remove pork from skillet onto a side plate

In same skillet used for pork, pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper

Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan

Return pork chops to pan, reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through

Remove pork chops to a warming plate (or to an oven preheated to 200º F), then add remaining butter to sauce in skillet

Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened

Once desired thickness is reached, drizzle over pork chops and serve hot

Tomato Florentine Tortellini Soup


Tomato Florentine Tortellini Soup

Serves 4-6

2 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, chopped

2 cups canned diced tomatoes, reserve water

3 1/3 cups vegetable broth

1 cup of reserved water

1 cup tomato sauce

2 cups chopped spinach

1 cup tortellini pasta or other pasta

3 tablespoons sugar (optional)

Salt and Pepper to taste

Parmesan cheese for garnish


Sauté onions in olive oil about 5 minutes in a stock pot

Add garlic and sauté 1 more minute

Slowly pour in broth, tomatoes, sauce and tomato water

Bring to a boil, reduce heat and simmer 25 minutes

Stir in pasta, cook according to package time included in the 25 minute simmer time

Add sugar (optional)

Stir in spinach and simmer 2 minutes

Salt and pepper to taste

Serve with parmesan garnish


Salisbury Steak with Onions and Mushrooms

016 (2)

Serves 4

1 pound ground meat, 1 egg

1/4 cup bread crumbs

1/8 teaspoon ground black pepper

1/2 teaspoon each seasoning salt, onion powder, garlic powder

1 teaspoon Worcestershire sauce


1 Tablespoon vegetable oil

1 cup sliced onion, 1/2 cup sliced mushrooms, 2 cloves garlic, chopped


4 Tablespoons all-purpose flour

2 cups beef broth, 2 Tablespoons vanilla

1/2 teaspoon seasoned salt


In a large bowl, mix together the ground meat, egg, bread crumbs, pepper, seasoning salt, onion powder, garlic powder, and Worcestershire sauce

Form into 8 balls, and flatten into patties

Heat the oil in a large skillet over medium heat

Fry the patties, onion, mushrooms and garlic in the oil until patties are nicely browned, about 4 minutes per side

Remove the patties to a warming plate

Sprinkle flour over the onions, mushrooms, garlic and drippings in the skillet

Stir in flour scraping bits of meat off of the bottom as you stir

Gradually mix in the beef broth and vanilla, season with seasoning salt

Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens

Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes

Enjoy with a side of mashed potatoes or pasta

Onion and Tomato Balsamic Chicken


Onion and Tomato Balsamic Chicken

Serves 4


4 boneless, skinless chicken breast cut into chunks

Black Pepper and Garlic Salt to taste

2 Tablespoons Olive Oil

1 cup Onion cut into chunks

1/2 cup Balsamic Vinegar

1 cup Tomatoes cut into chunks

1 teaspoon each Basil, Oregano and Rosemary

1/2 teaspoon Thyme


Season Chicken Breasts with Black Pepper and Garlic Salt

Heat Olive Oil in a medium skillet

Add Onion and Chicken Breast, brown over medium heat

Pour Balsamic Vinegar and Tomatoes in same skillet over Chicken and Onions

Season with Basil, Oregano, Rosemary and Thyme

Simmer until Chicken is no longer pink


Pickled Garlic


Pickled Garlic

Makes 4 half pint jars

3 cups garlic, peeled and ends removed
1 1/2 cups Cider vinegar
1/2 cup sugar
1/8 tablespoon Mustard seed
1/8 tablespoon Celery seed

A trick to getting your garlic peeled easily.  Cut the ends off of each clove then blanch for 30 seconds in boiling water. The skins will slide right off.

Fill pint or smaller jars with peeled garlic

Simmer in a sauce pan the vinegar, sugar, mustard seed, and celery seed

Cook until the sugar is completely dissolved

Pour vinegar mixture over cloves in jars leaving 1/2″ headspace

Remove excess air in jar and fill jar again to maintain headspace

Wipe rim, apply lid and ring

Process in boiling water bath for 20 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars

Let jars sit a few months for the flavors to blend before opening