Crispy Baked Chicken Thighs

Posted on 15 October 2020 by patty

Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes.*

Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes.*

*Chicken should reach an internal temperature of 165 degrees before consuming.

Frito Pie

Posted on 29 September 2020 by patty

INGREDIENTS

Heat oven to 350°F and spray a 7×11-inch baking dish with cooking spray.
Heat a large skillet, over medium heat, and add the olive oil and butter. Add the chopped onion and cook 3-4 minutes or until translucent and tender. Add the minced garlic, stir and cook 30 seconds until the garlic has blossomed and is fragrant. Transfer the onion and garlic to a paper towel-lined plate; set aside.
Place the ground chuck in the skillet and cook until browned. Drain the fat from the beef in a mesh colander and return the beef to the skillet. Add the onion/garlic mixture, salt, pepper taco seasoning, Worcestershire Sauce, cider vinegar, tomato sauce and diced tomatoes.
Mix well and bring the mixture to a low boil over medium heat.
Reduce the heat to low and add the beans, mix well. Simmer, stirring often, for 15-20 minutes or until the mixture has thickened and most of the liquid has evaporated. Season to taste, with kosher salt and freshly ground black pepper. *Keep in mind, Fritos are very salty and so is cheese, so use salt lightly.
To prepare the casserole:
Place 2 cups corn chips in an even layer on the bottom of the prepared casserole dish. Top with 1 cup shredded cheese, taco meat, 1 cup cheese, and another 2 cups corn chips.
Bake 15-20 minutes or until the casserole is heated throughout.
Serve with chopped tomatoes, lettuce, black olives, chopped scallions, chopped cilantro and/or your other favorite taco toppings.

Posted on 23 September 2020 by patty

Arrange a rack in the middle of the oven and heat the oven to 400ºF.
Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Set aside and repeat with the remaining breasts.
Pour 1 cup creamy Caesar dressing in a baking dish large enough to fit the chicken in a single layer. Place the chicken breasts in the baking dish, then flip them so that they are evenly coated with dressing.
Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 20 to 25 minutes. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1/2 cup) and coarsely chop enough parsley leaves to get 2 tablespoons, if using.
Heat the broiler to high. Remove the baking dish from the oven. Sprinkle the Parmesan over the chicken in an even layer. Broil until the cheese is melted and lightly browned, 3 to 4 minutes. Serve the chicken garnished with the parsley if using.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.