Banana Pancakes

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Ingredients
  • 1 cup(s) all-purpose flour
  • 2 tablespoon(s) sugar
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 large egg, lightly beaten
  • 1 cup(s) milk
  • 2 tablespoon(s) unsalted butter, melted, plus more for sauteing banana slices
  • 2  bananas, peeled and sliced into 1/4-inch-thick rounds
Directions
  1. Preheat oven to 175 degrees F. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
  2. Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon one tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
  3. Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.

at 12:09 PM

Maple-Mustard Baked Chicken

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Total Time: 1 hr 45 min
 
Ingredients
  • 3 tablespoon(s) Dijon mustard
  • 2 tablespoon(s) pure maple syrup, preferably grade B
  • 2 tablespoon(s) peanut or canola oil, divided
  • 1 tablespoon(s) finely chopped fresh thyme, or 1 teaspoon dried
  • 3/4 teaspoon(s) freshly ground pepper
  • 1/2 teaspoon(s) salt
  • 4-4 1/2 pound(s) bone-in chicken pieces (thighs, drumsticks, and/or breasts), skin removed, trimmed (see Tips & Techniques)
  • 1 1/2 cup(s) fresh breadcrumbs, preferably whole-wheat (see Tips & Techniques)
Directions
  1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper, and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
  2. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
  3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
  4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate, and serve chilled.

at 12:04 PM

Southern-Spiced Deep-Fried Game Hen

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Ingredients
  • 2  (1-pound) small poussin or Rock Cornish game hens
  • 2 cup(s) buttermilk
  • 1 small (3-ounce) onion, grated
  • 1 tablespoon(s) chopped garlic
  • 1 bunch(es) (30 sprigs) fresh thyme
  • 2 teaspoon(s) hot-red-pepper sauce
  • 10 cup(s) canola or peanut oil
  • 2 clove(s) garlic, peeled
  • 1/2 teaspoon(s) salt
  • 1 cup(s) all-purpose flour
  • 2 teaspoon(s) cayenne pepper
Directions
  1. Remove any visible fat from the birds, rinse under cold water, and pat dry. Combine the buttermilk, onion, garlic, four thyme sprigs, and pepper sauce together in a large bowl. Add the hens, turning to coat. Cover and marinate in the refrigerator for 6 to 12 hours.
  2. Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 350 degrees F. Remove hens from the marinade and pat dry with paper toweling. Place 1 garlic clove and remaining thyme sprigs in each hen's cavity, tie the legs together with kitchen twine, and sprinkle hens with salt.
  3. Whisk the flour and cayenne together in a medium bowl. Dredge hens in flour mixture, patting off excess flour. Fry 1 at a time for 10 minutes until crispy and golden brown and cooked through. (An instant-read thermometer should register 170 degrees F when inserted into the thigh meat.) Drain on wire rack and let rest for 10 minutes. Serve warm.

at 12:02 PM

Oven-Fried Chicken Tenders with Five-Spice BBQ Sauce

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Total Time: 20 min
Oven Temp: 475

Ingredients
  • 3/4 cup(s) panko (Japanese-style bread crumbs)
  • 2 tablespoon(s) sesame seeds
  • 1 large egg white
  • 1 teaspoon(s) Chinese five-spice powder
  • 1/2 teaspoon(s) salt
  • 1 pound(s) chicken-breast tenders
  • 1 tablespoon(s) olive oil
  • 1 small onion, chopped
  • 1/2 cup(s) ketchup
  • 1 tablespoon(s) brown sugar
  • 1 1/2 teaspoon(s) cider vinegar
  • 1 1/2 teaspoon(s) Worcestershire sauce
Directions
  1. Preheat oven to 475 degrees F. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb mixture to plate.
  2. In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutes or until they lose their pink color throughout. Do not turn tenders over.
  3. Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder. Pour sauce into small bowl; serve with tenders.

at 12:00 PM

Super-Crunchy "Fried" Chicken

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Cook Time: 18 min

Ingredients
  • 1/2 cup(s) fat-free buttermilk
  • 1  large egg white
  • 2 teaspoon(s) hot red pepper sauce
  • 4  (6 ounces) chicken breast halves, boneless and skinless
  • 1 cup(s) prepared cornflake cereal , crushed finely
  • 2 teaspoon(s) paprika
  • 1 teaspoon(s) dried thyme
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) kosher salt
  • Olive oil cooking spray
Directions
  1. In medium bowl, whisk buttermilk, egg white, and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 degrees F.
  2. Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs, paprika, thyme, garlic powder, and salt in a shallow pie plate or bowl.
  3. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray.
  4. Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in thickest parts, and crumb coating is crusty.

at 11:57 AM

Spicy Southern-Fried Chicken

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Ingredients

Buttermilk Marinade:
  • 2 cup(s) buttermilk
  • 1 tablespoon(s) Dijon mustard
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) dry mustard
  • 1 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) cracked black pepper
Fried Chicken:
  • 1  (3 1/2-pound) chicken, cut into 8 pieces
  • 2 cup(s) all-purpose flour
  • 1 tablespoon(s) baking powder
  • 1 tablespoon(s) garlic powder
  • 1/2 teaspoon(s) salt
  • 5 cup(s) vegetable shortening
Directions
  1. Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
  2. Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.
  3. In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown -- 3 to 4 minutes.
  4. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through -- about 20 more minutes.
  5. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

at 11:55 AM

Picnic Oven-Fried Chicken

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 Total Time: 1 hr 35 min
 
Ingredients
  • 1/2 cup(s) buttermilk
  • 1 tablespoon(s) Dijon mustard
  • 2 clove(s) garlic, minced
  • 1 teaspoon(s) hot sauce, such as Tabasco
  • 2 3/4 pound(s) chicken legs, skin removed, fat trimmed
  • 1/2 cup(s) whole-wheat flour
  • 2 tablespoon(s) sesame seeds
  • 1 1/2 teaspoon(s) paprika
  • 1 teaspoon(s) dried thyme leaves
  • 1 teaspoon(s) baking powder
  • 1/8 teaspoon(s) salt, or to taste
  • Freshly ground pepper, to taste
  • Olive oil cooking spray
Directions
  1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
  2. Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.
  4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

at 11:54 AM

Classic Fried Chicken

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Total Time: 11 hr 50 min

Ingredients
  • 2 cup(s) buttermilk
  • 2 tablespoon(s) hot pepper sauce
  • 1 tablespoon(s) salt
  • 2   chickens, each c ut into 8 pieces
  • 2 cup(s) flour
  • 1 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) black pepper
  • 1 teaspoon(s) paprika
  • 5 cup(s) vegetable oil , or shortening for frying
Directions
  1. In extra-large (2- to 2 1/2-gallon) zip-top plastic bag, combine buttermilk, hot pepper sauce and 1 tsp. salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate chicken for 2 to 24 hours to marinate, turning bag over once.
  2. In pie plate or bowl, stir flour, baking powder, pepper, paprika and remaining 2 tsp. salt until well mixed. Remove a few pieces of chicken from buttermilk mixture, shaking off excess liquid. Add chicken to flour mixture, turning to coat well. Place chicken on wire rack set over waxed paper, without letting pieces touch. Repeat with remaining chicken pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.
  3. Meanwhile, preheat oven to 250ºF. Line two large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch of oil in each skillet) and heat over medium heat until temperature reaches 360ºF on a deep-fry thermometer.
  4. To each skillet, add 4 pieces of chicken, skin side down, being careful not to crowd pieces. Cover skillets and cook until chicken is light golden brown on the bottom, 4 to 5 minutes. Turn pieces over and cook, covered (reducing heat to medium-low, if necessary, to a temperature of 300ºF), 8 to 10 minutes longer for white meat, and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes. Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer chicken to lined cookie sheets to drain. Keep warm in oven. Repeat with remaining chicken.

at 11:50 AM

Peanut Noodles with Shredded Chicken and Vegetables

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Total Time: 30 min
 
Ingredients
  • 1 pound(s) boneless, skinless chicken breasts
  • 1/2 cup(s) smooth natural peanut butter
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 2 teaspoon(s) minced garlic
  • 1 1/2 teaspoon(s) chile-garlic sauce
  • 1 teaspoon(s) minced fresh ginger
  • 8 ounce(s) whole-wheat spaghetti
  • 1 bag(s) fresh vegetable medley
Directions
  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

at 11:48 AM

Spiced Pumpkin Waffles

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Ingredients
  • 2 1/2 cup(s) all-purpose flour
  • 1 tablespoon(s) baking powder
  • 2 teaspoon(s) cinnamon
  • 1 teaspoon(s) ginger
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) fresh-ground nutmeg
  • 1/4 teaspoon(s) cloves
  • 4  large eggs
  • 2 cup(s) buttermilk
  • 1 cup(s) pumpkin purée
  • 1/2 cup(s) dark brown sugar
  • 1/4 cup(s) (1/2 stick) unsalted butter, melted
  • 1 teaspoon(s) pure vanilla extract
Directions
  1. Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
  2. Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
  3. Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.

at 12:11 PM

Asian Tofu Salad

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Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min

Ingredients
  • 3 tablespoon(s) canola oil
  • 2 tablespoon(s) rice vinegar
  • 1 tablespoon(s) honey
  • 2 teaspoon(s) reduced-sodium soy sauce
  • 1 teaspoon(s) toasted sesame oil
  • 1 teaspoon(s) minced fresh ginger
  • 1/2 teaspoon(s) salt
  • 1 package(s) (14 ounce) extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
  • 8 cup(s) mixed salad greens
  • 2  medium carrots, peeled, halved lengthwise and sliced
  • 1  large cucumber, chopped
Directions
  1. Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
  2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
  3. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

at 11:35 AM

Turkey and Balsamic Onion Quesadillas

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Total Time: 20 min
Prep Time: 10 min
Cook Time: 10 min

Ingredients
  • 1  small red onion, thinly sliced
  • 1/4 cup(s) balsamic vinegar
  • 4  10-inch whole-wheat tortillas
  • 1 cup(s) shredded sharp Cheddar cheese
  • 8 slice(s) deli turkey, preferably smoked (8 ounces)
Directions
  1. Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.
  2. Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

at 11:30 AM
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