I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked…not fried and there isn’t any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!
This is super easy and you are TOTALLY going to love it!
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.
2 teaspoons vegetable oil (best to sub Olive or coconut oil instead)
2 cloves garlic – minced
1/2 onion – chopped
1 (12 ounce) bag frozen broccoli – defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs – beaten
preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.
Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.
To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.
Mix together and form into patties, place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
Makes 8 patties
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
… 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)
2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
½ teaspoon each: dried oregano and dried basil (I use our Pantry Italian Seasoning – it’s the BEST!)
1 medium each: onion, green bell pepper, and tomato, all thinly sliced with Simple Slicer or Ultimate Mandolin
½ cup pitted ripe olives, sliced using Egg Slicer Plus
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided
Preheat oven to 350° F. Place dough, seams side down, on 15” round baking stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely.
Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into 8 wedges and serve. Enjoy
1 large cucumber
2 tsp coarse sea salt
1 Tbsp light sour cream
1 tsp finely chopped onion
1 tsp fresh dill, chopped
1 tsp vinegar
1 tsp sugar.
1 Pork Loin – approx. 3 lbs
4 cloves garlic, thinly sliced
1 – onions sliced
1 tablespoon Fennel & Herb Rub (Pantry Line)
3 tablespoons Olive Oil
Salt & Pepper
Preheat oven to 400° Uning Forged Cutlery Honing Knife cut small slits all over the Pork Loin (fat side up). Using Garlic Peeler, roll garlic cloves to peel and Slice using Garlic Slicer. Put garlic slices into each hole in Pork Loin.
Slice onion and put in bottom of Covered Roaster. Sprinkle salt over onions.
Lay Pork Loin on top of onions in pan.
Sprinkle Fennel & Herb rub & pepper over Pork Loin.
Drizzle olive oil over loin – rub with your hands until coated.
Place Covered Roaster in oven and cook until thermometer reads 145° – should take about 40 minutes
Remove from oven and let rest. Loin will continue to cook as resting.
Slice and enjoy!