Boneless Buffalo Chicken

 
Ingredients:
2 Boneless Chicken Breasts ( I just cut mine off the bone because they were .99cents a lb.)
 Flour, enough to coat chicken
2 Tbsp. Crisco
3 Tbsp. Margarine
  
Sauce:
8 Tbsp. Lousiana Hot sauce
8 Tbsp. Margarine
1 1/2 Tbsp. White Vinegar
1 Clove Garlic, Diced
1/2 Tsp. Worcestershire sauce

Directions:
Dice up Chicken into bite size cubes.  In a ziploc baggie, toss Flour in with chicken and coat.
Heat crisco and butter.  Add chicken and cook until done, turning pieces over halfway through.  In the meantime, saute garlic with the butter, then add the rest of the ingredients. Simmer for about 5 minutes.  Pour over chicken.  For added flavor, toss some crumbled bleu cheese over hot chicken and serve with ranch dressing.

 This recipe came to me in a pinch.  I didn't have any buffalo sauce of which I usually buy the .99 kind.  I also didn't have oil, so I went with criso and butter. This chicken is delicious, and I wish I had some waiting for me now.  Instead, I need to go start on our dinner now...


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Red, White & Bleu Potato Salad

 It's been, what feels like, a long time since I had time to post anything.  I hope everyone is doing well. 

Ingredients:
2 lbs Red potatoes Diced
1 Ripe Tomato Diced
1/2 Cup Olive Oil
3 Tbsp White Vinegar
Fresh Chives
1 1/2 oz or more of Crumbled Bleu Cheese
Salt and pepper

Directions:
Boil Red potaoes in salted water for about 10 minutes.  Cook until still a little firm.  Drain, and cool.
In a bowl, whisk together the vinegar, salt, pepper and olive oil.  Add tomatoes and bleu cheese to the potatoes.  Pour vinegar mixture over top and stir. Serve, yum!

What have you made lately?

Spicy Pasta de-la-creme

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Roasted Whole Chicken with Lemon and Herbs

 All you need is a Whole Chicken, Olive Oil, Lemon Juice, and Famous Dave's Chicken and Pork Seasoning, or your favorite blend.

Rinse Chicken and pat dry. Mix and Spread the mixture above, over all of the surface. You can marinate it for a couple hours, but I didn't have the time and mine turned out sooo tender.

Oven to 450F degrees.  Roast for 20 minutes.  Do not put on foil.  You won't need it.  This high temperature seals in the juices. Then turn it to 375F degrees for 40 Minutes to an hour.  My chicken was about 3.5lbs. To test for doneness you can put in a thermometer or pull on a leg an see if it easily pulls away.  I did not stuff my chicken so, if you do, please do not follow the cooking times, as it will take your bird longer.

Most assuredly an awesome chicken dinner.  We ate the chicken breast, and it was fork tender.  Enjoy!

Pacing...where's my chicken!

Roasted Carrots


Sewright Blog by Ruth Yoder

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