Showing posts with label 30 minute meals. Show all posts
Showing posts with label 30 minute meals. Show all posts

Tuesday, May 1, 2012

Southern Fried Catfish

Southern Fried Catfish

Recipe courtesy Paula Deen
Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 8 min
Level: Intermediate
Serves: 4 servings

Ingredients

Directions

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.

Monday, April 30, 2012

Southern Fried Chicken


"Southern Fried Chicken" is an American favorite, now you can enjoy a downright delicious Southern Fried Chicken anytime you want using this easy recipe.

Ingredients


3 eggs
1/3 cup water 
1 cup Louisiana Hot sauce 
2 cups self-rising flour
1 teaspoon pepper
Louisiana House seasoning
1 (1 to 2 1/2-pound) chicken, cut into pieces.
Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. 

Add enough hot sauce so the egg mixture is bright orange

In another bowl, combine the flour and pepper. 

Season the chicken with the house seasoning. 

Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. 

Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp

Dark meat takes longer then white meat.

It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Serve with Southwestern Potato SaladCajun Grilled Corn, and Southern Baked Beans.


Here Are a Few More Recipes You Might Enjoy

Saturday, April 21, 2012

Easy Chicken-Mushroom Quesadillas

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.
 
Prep Time: 12 min
Inactive Prep Time: --
Cook Time: 16 min
Level: Easy
Serves: 4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 large onion, chopped (about 2 cups)
  • 8 ounces white button mushrooms, (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves, sliced into ribbons
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 (10-inch) whole-grain flour tortillas
  • 1 cup shredded Mexican cheese mix or Cheddar
  • 1/2 cup salsa
  • 1/4 cup reduced-fat sour cream

Directions

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.