(Recipe} Oven-Fried Chicken

When you grow up in the south, fried chicken is a frequent menu item albeit probably not the healthiest menu item… I’ve been making this healthier oven-fried chicken for years.  It’s easy to make with ingredients I usually have on hand and it’s always a hit with my family.  While you can use any chicken cut for this, we tend to go for the drumsticks since they’re easy for my girls to grab and eat.  Delish!

Ingredients:

1/4 cup butter or margarine

1/2 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

3- to 3 1/2-lb cut-up whole chicken (or cut of your choice)

Instructions:

1. Heat oven to 425°F. Melt butter in 13x9-inch pan in oven.
2. In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
3. Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer or until juice is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).

Enjoy!

{Recipe} Banana Split Pie

Is it Monday already?  Man, did this Easter weekend fly by or what?!  I spent a lot of time at my church this weekend, singing in our five Easter services on Saturday and Sunday – it was powerful worship each and every time so I am pooped!  Sunday afternoon was spent with Mr. home.made.’s side of the family – I brought my Banana Split Pie, a rich dessert reminiscent of the ice cream favorite.  Today I’m sharing the recipe with you!

I got this recipe from a former coworker of mine a while back and have made it multiple times.  It never disappoints!

Ingredients:

• 2 c graham cracker crumbs
• 1 stick butter, melted
• 2 packages of cream cheese, softened
• 1 package of powdered sugar
• 1 tsp of vanilla
• 4-5 bananas, sliced lengthwise
• 5-7 large strawberries, sliced
• 1 20 oz.can crushed pineapple, drained
• cool whip or homemade whipped cream
• chopped pecans
• sliced maraschino cherries

Instructions:

1. Prepare crust: combine graham cracker crumbs and butter in a bowl until well-blended.  Press mixture into a 9x13 pan; place in refrigerator to chill.
2. Beat powdered sugar, cream cheese, and vanilla on medium speed until smooth; spread over crumb mixture.
3. On top of cream cheese layer, placed sliced bananas, crushed pineapple, and strawberries.
4. Spread Cool Whip on top; sprinkle with pecans and cherries.
5. Refrigerate for a minimum of 4 hours before serving.

Serves 12-14

I will warn you that this stuff is pretty hard to stop eating once you start, so make sure there are no leftovers… (mine are in my fridge calling my name right now).  I happily devoured this portion when the photo session ended.  nomnomnom

Here’s to a delicious week!

 

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Clean Eating Picnic Recipes

Happy Fourth of July!  I know most of you have plans to attend an outdoor get-together today in celebration of our nation’s freedom – I’m here to tell you that there are some great clean eating options to make for a picnic or barbeque.

 

If you’re craving a burger, try this Clean Eating Black Bean Burger from Committed to Getting Fit.

Clean Eating Banana Walnut Fudge?  Oh yes!  From the Gracious Pantry.

If you’re into traditional desserts, how about this Clean Eating Raspberry-Mango Cobbler from Clean Cuisine and More?

If you think I have a thing for desserts, you’re right!  This is Clean Eating Nutella Ice Cream from My Whole Food Life.

Here’s an easy crock pot recipe: Clean Eating Slow Cooker Southwestern Chicken from The Gracious Pantry.

Don’t these all look delicious?  I love how these recipes take traditional picnic fare and give you a healthier version without sacrificing any of the flavor.  It also gives you options when you’re trying to stay healthy at the neighborhood potluck.

Some other easy ways to eat clean at picnics:

• Fresh Fruit and Vegetables
• Grilled Chicken and Vegetable Skewers (prepared with coconut oil)
• Baked sweet potato chips or fries
• Water, flavored with fresh fruits
• Hummus and Vegetables

Have a Happy Fourth of July friends and Keep It Clean!

Sending out a huge thank you to those who have fought and those who continue to fight for our freedom!

{Recipe} Easiest Chicken Tacos Ever!

If you’re in need of a recipe that is not only easy but one that leaves your family wanting more… this is it!  It takes only three ingredients and it cooks in a crockpot while you’re away – it’s cooking perfection, if you ask me!

Ingredients:

3-5 Chicken Breasts (frozen or fresh)
1 packet Taco seasoning
1 jar of salsa

Instructions:

Place chicken in your crock pot.  Pour taco seasoning and salsa on top.  Cook on low for 6-8 hours.  Once ready, shred chicken meat with two forks, mixing in juices.  Serve with fixings on a warm tortilla.
And that’s it!
And you’re welcome.

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What's Cookin' Wednesday, No.1 {Stacked Enchiladas}

Hi everyone!  This post is going up late tonight as I was having issues with uploading images to Blogger this morning... grr.  Anyhoo, I've decided to start a new weekly feature on home.made.:

 What's Cookin' Wednesday!

I'd been contemplating joining in on the whole WIWW series with Lindsey at The Pleated Poppy when I realized that (a) I "get dressed" every day since I work outside the home so it defeats the whole purpose and (b) there's only one full-length mirror in my house and it's a cheapo so it makes me look larger than life!  Soooo... I decided instead to focus on something else, like cooking for my family.  With busy schedules, it's easy for me to get in a rut with cooking, so my challenge to myself is to try out a new recipe each week and share it with you.  If you're interested in joining the challenge, let me know and I'd be happy to start up a linky party!

First up, Stacked Enchiladas!

Ingredients:

1 package corn tortillas (small)

1 pound ground beef

1/2 white onion, diced

1 15 oz. can diced tomatoes (with or without green chilies)

1 15 oz. can enchilada sauce (I like the mild red sauce)

shredded cheddar cheese

2 T cooking oil

salt and pepper

1. Preheat oven to 350 degrees. 
2. Heat oil in large pan over medium-high heat.  Add diced onions and saute until nearly transparent, then add ground beef and cook until brown.
3. Drain meat/onion mixture, return to pan.  Reduce heat to medium.  Add salt and pepper to taste and add tomatoes.  Cover and simmer for five to seven minutes.
4. In a 9x12 baking dish, coat the bottom of the dish with a thin layer of enchilada sauce.  Place two corn tortillas on top of the sauce, side by side.  Place large spoonful of meat mixture onto each tortilla, then cover each with a little enchilada sauce and shredded cheese.  Stack another enchilada on top of each stack (similar to lasagna) and repeat three more times.
5. Place the final tortillas on top of each stack, top with enchilada sauce and shredded cheese.
6. Cover dish with foil and bake for 20 minutes.
7. Remove from oven and serve alongside your favorite sides.  Refrigerate and/or freeze leftovers.

Makes: 8 servings (1/4 stacked enchilada=1 serving)

Bon Appetit!