Tender Baked Chicken and Sauce

December 26, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Recipes, Lunch, Main Course, New Easy Recipe, Supper

Ingredients to make Tender Baked Chicken and Sauce

1.5 kg. chicken cut up into serving pieces
1½ tbsp. flour
3 tsp. salt
½ tsp. pepper
70 g. pure olive oil
125 g. (½ tea cup) white wine
125 g. (½ tea cup) pure orange juice

Directions to make Tender Baked Chicken and Sauce

Step 1:Preheat the oven to 180-200 C. (medium). Season the chicken pieces with the flour, salt, and pepper.

Step 2:Heat the olive oil in a pan and fry gently and rapidly on all sides for 2-3 minutes. Place the chicken in a heat-proven dish and remove the pan from the hot ring.

Step 3:Add the wine and orange to the pan while the pan is still hot, mix it with the remaining oil and pour the sauce over the chicken. Cook in the oven for 1½ hour or less, basting it frequently with the sauce.

Image Source: jessicafm

Tags: Baking, Chicken, Citrus, Dinner, Flour Healthy, Juice, Low Cal, Lunch, Meat, Orange, Quick, Sauce, Simple, Wine

Snappy Spanish Rice

August 14, 2009 by Firehouse Chef
Filed under Buffet, Casserole, Dinner, Easy, Easy Recipes, Main Course, Supper, fried

1 Comment

Snappy Spanish Rice - This slightly spiced, fragrant Mexicn recipe is has a real homestyle taste! Pan fried gound beef with colorful, fresh pepppers and onions, crimson tomato sauce, with a little garlic and chili powder. The rice is added into the beef mixture to cook, allowing the Tex Mex flavor to completely saturate it. A very quick and easy weeknight recipe.

Prep Time: 10 mins
Cook Time: 30 mins
Main Ingredient: Rice, Ground Beef
Difficulty Level: 1

Ingredients to make Snappy Spanish Rice

3/4 pound ground beef, lean
1 large onion, chopped
1 medium green pepper, chopped
1 (14 ounce) can Beef Broth
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon garlic powder
3/4 cup uncooked regular long-grain white rice

Directions to make Snappy Spanish Rice

Step 1:Cook beef, onion and pepper in skillet until beef is browned. Pour off fat.

Step 2:Add broth, tomato sauce, chili powder and garlic. Heat to a boil. Stir in rice. Cover and cook over low heat 20 minutes or until rice is done. Serve with cheese and sour cream if desired.

Image Source: UCFFool

Tags: beef, Brunch, Chili Powder, Garlic, Ground Beef, Meat, Onion, Peppers, Quick, Rice, Simple, Skillet, Stove Top, Tomato sauce, Veggies

European Beef and Vegetables

August 14, 2009 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Recipes, Main Course, Supper, fried

Ingredients to make European Beef and Vegetables

2/3 lb Beef, cubed
1/2 c Flour, seasoned
Oil, for frying
2 Onion, sliced
4 Garlic clove, minced
3 Carrot, sliced
1 ts Parsley, minced
1/2 ts Thyme
Salt, to taste Pepper, to taste
Beef broth

Directions to make European Beef and Vegetables

Step 1:Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes.

Step 2:Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.

Image Source: FotoosVanRobin

Tags: beef, Beef Broth, Carrot, Dinner, Flour, Garlic, Lunch, Meat, Onion, Quick, Simple, Skillet, Stove Top, Thyme

Moist Baked Chicken

August 13, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Recipes, Main Course, Supper

2 Comments

Moist Baked Chicken - This super moist, easy chicken recipe, gets it’s moisture from a few little extras added before cooking. The combined egg mixture, added before the breading, locks in flavor and tenderness, while the cornflakes provide the crispy, crunchy texture. Another “30 Minute Meal”!

Prep Time: 5 mins
Cook Time: 25 mins
Main Ingredient: Chicken
Difficulty Level: 1

Ingredients to make Moist Baked Chicken

1/2 c Flour
2 Beaten eggs
1/2 c Buttermilk
1 tb Dijon mustard
2 c Crushed cornflakes
6 Chicken legs or thighs or breasts

Directions to make Moist Baked Chicken

Step 1:Put flour in one dish, combined eggs, milk, and mustard in a bowl, and cornflakes in a third bowl. Dip chicken pieces in flour, then egg mixture, then in crumbs.

Step 2:Bake 425 degrees about 25 minutes.

Image Source: mroach

Tags: Baking, Breaded, Chicken, Cornflakes, Egg, Flour, Meat, Milk, Mustard, Quick, Simple