Firecracker Chicken

INGREDIENTS

¼ cup canola oil
4 boneless skinless chicken breasts
Salt
pepper
1 cup cornstarch
2 large eggs, beaten
Sauce:
⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
1¼ cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes

INSTRUCTIONS

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.

Mini Green Bean Casserole

Ingredients:

2 cans (14.5 oz each) green beans, drained
1 can (10 3/4 oz) cream of mushroom soup
1 clove garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup French-fried onions

Directions:

1Heat oven to 350°F. Spray 4 (7- or 8-oz) individual baking dishes (ramekins) with cooking spray.2In large bowl, mix green beans, soup, garlic and pepper flakes. Divide mixture evenly among baking dishes. Top with onions.3Bake uncovered 20 minutes or until bubbly and onions are golden brown.

Chicken Lo Mein - One Pot Wonder

Ingredients:

½lb boneless skinless chicken breast, cut into small chunks
12oz whole wheat linguini or fettuccini, broken in half
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
½ cup water
2 teaspoons extra virgin olive oil

Instructions:

Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

Baked Chicken (tastes like it's fried)

Ingredients:

1/2 cup flour
1 teaspoon salt
1/4 teaspoon garlic
1/3 teaspoon paprika
1/4 teaspoon pepper
6 chicken legs
1/2 cup butter, melted
Red Pepper Flakes (your discretion)

Directions:

Heat oven to 425.

Mix the flour, salt, garlic, paprika, red pepper flakes and pepper in a bowl.

While you are mixing your coating, you'll want to have the butter melting. Melt the butter in the microwave.

Dip the drumsticks into the butter, coating them completely. Then roll in flour mixture to coat them completely. Then, dip them in the butter again and back once again into the flour mixture. You want them to be double coated so as to be extra crispy.

Put the drumsticks in an ungreased or foil lined square pan.

Bake, uncovered, until done. It usually takes about 45-50 minutes.

Yields 6 drumsticks.

Italian Wonderpot

Ingredients:

4 cups vegetable broth

2 tablespoons olive oil

12 oz fettuccine

8 oz frozen chopped spinach

1 (28 oz) can diced tomatoes

1 medium onion

4 cloves garlic

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1/4 teaspoon red pepper flakes

freshly cracked pepper to taste

2 oz. feta cheese

Directions:

1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4. After the pasta is cooked, crumble the feta cheese over top and serve.

Slow Cooker Shredded Taco Chicken

Ingredients:

6 medium boneless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon seasoning salt
2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chipotle
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1 cup chicken broth

Directions:

Add chicken broth to the crockpot and then add all the seasonings. Mix well. Add the chicken breasts and cook on low for 6 hours or high for 3 hours.

Using a fork(s) shred the chicken.

This seasoned chicken can be used for other recipes.

Bourbon Street Chicken

Ingredients:

2 lbs boneless chicken breast, cut into bite size pieces
1 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch

Directions:

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned. Remove chicken and drain. Add remaining ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Serve over hot rice.

Sloppy Joes

Ingredients:

2 tablespoons butter
2 1/2 lb ground beef
1/2 whole large onion, diced
1 whole large bell pepper, diced
5 cloves garlic, minced
1 1/2 cup ketchup
1 cup water
2 tablespoons brown sugar
2 teaspoons chili powder (more to taste)
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes (more to taste)
Worcestershire sauce, to taste
2 tablespoons tomato paste (optional)
Tabasco sauce (optional; to taste)
Salt to taste
Pepper to taste

Directions:

Add butter to a large skillet and over medium high heat and melt. Then add ground need and cook until brown. Drain most if the fat and discard.

Add onions, green peppers, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili powder, dry mustard, red pepper flakes, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desires. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle it skillet. Spoon meat mixture over the rolls and topping with a slice of cheese if desired.