Buffalo Popcorn Chicken Bites from the1theonlykate

Buffalo Popcorn Chicken Bites

vegetable oil, for frying

2 1/2 cups pancake mix, any brand, divided

1 1/4 cups water

8 teaspoons hot sauce, divided

1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces

1 cup store bought, good quality refrigerated blue cheese dressing

2 scallions, finely chopped

1 teaspoon coarse black pepper, 1/3 palm full

Cut celery sticks, store bought

In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with – that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.

Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping.

~ from the1theonlykate

the1theonlykate's Sesame Chicken

Sesame Chicken

Ingredients

3 whole boneless chicken breasts

Marinade

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 3 drops sesame oil
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vegetable oil

Sauce

• 1/2 cup water
• 1 cup chicken broth
• 1/8-1/4 cup white vinegar or rice wine vinegar
  
• 1/4 cup corn starch
• 1 cup sugae
  
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chili paste
  
• 1 garlic clove

Frying

• peanut oil (3 1/2-4 cups)

Serving

• 2 tablespoons toasted sesame seeds

Directions

1. Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
2. To prepare the sauce:.
3. Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
4. To deep-fry the chicken:.
5. Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
6. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

~ from the1theonlykate

the1theonlykate's Hearty Bacon Potato Chowder

Hearty Bacon Potato Chowder

8 slices bacon, cut into 1-inch pieces
2 c. (6 med.) cubed 1/2 inch new red potatoes
1 c. (2 med.) chopped onions
8 oz. (1 c.) carton sour cream
1 1/4 c. milk
1 (10 3/4 oz.) can condensed cream of chicken soup
8 oz. can whole kernel corn, drained
1/8 tsp. pepper
1/4 tsp. thyme leaves

In 3-quart saucepan, cook bacon over medium heat for 5 minutes. Add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender, 15-20 minutes. Add remaining ingredients. Continue cooking, stirring occasionally, until heated through, 10-12 minutes



~ from the1theonlykate

Parmesan Crusted Chicken from the1theonlykate

Parmesan Crusted Chicken

Ingredients

• 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
• 1 small red bell pepper, seeded and cut into thin strips
• 1 Italian mild green pepper, cubanelle, seeded and thinly sliced
• 1 medium yellow skinned onion, thinly sliced
• 4 large cloves garlic, cracked away from skin
• 1 teaspoon crushed red pepper flakes
• 1/4 cup tablespoons extra-virgin olive oil, divided
• Coarse salt and pepper
• 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
• 4 (6 to 8-ounce) boneless, skinless chicken breasts
• 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
• 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice
  

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

~from the1theonlykate

4 Cheese Stuffed Shells from the1theonlykate

4 Cheese Stuffed Shells

Ingredients

• Salt
  
• 8 pieces jumbo pasta shells
• 1 1/2 pounds ricotta cheese or part skim ricotta cheese
• 1 pound mozzarella, diced
• 1/2 cup grated Parmigiano-Reggiano
• 1 cup shredded Asiago
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 3 cloves garlic, chopped
• 1 small onion, finely chopped
• 1 can (28 ounces) crushed tomatoes
• Salt and freshly ground black pepper
• 6 or 7 leaves fresh basil, torn or shredded

Directions

Preheat oven or broiler to 450 degrees F.

Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.

Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.

To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves

Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.

the1theonlykate

Devil_daddy's Hellbilly Deluxe Chocolate Cake

Okay, this is his favorite cake....

Preheat oven to 350.

2 boxes yellow cake mix
2 boxes fudge brownie mix

Mix cakes according to directions on package in one bowl.
Mix fudge brownies in a separate bowl according to directions on package.

Combine both batters together in one bowl.

Pour into two 8- or 9- inch round cake pans.

Bake for 30 to 35 minutes at 350, or until done.

Let cool. Then frost with chocolate frosting.


Enjoy~

Easy as 1-2-3 cake

I've made this cake for years. Decide what combination you want to try & enjoy!

1 box cake mix
3 eggs
1 can pie filling

- Preheat oven to 375 F.
- Mix cake mix and eggs, then fold in pie filling
- Pour into greased cake pan and bake for about 35- 40 minutes, or until cake is done.

Combination ideas:

devil's food/ chocolate cake mix & cherry pie filling (Black Forest Cake)
spice cake mix & apple pie filling
lemon cake mix & blueberry pie filling

If you try any other mix & pie filling ideas, please post them in the comments!