Amish Oven Fried Chicken

Amish Oven Fried Chicken

1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken

Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

Spaghetti with Meat Sauce

I found this recipe online several years ago. It quickly became my favorite spaghetti sauce and is better than just plain canned and is quick and easy to whip up. The recipe calls for 2 pounds of ground beef, but I've used 1 pound with great results.

Spaghetti with Meat Sauce

2 pounds ground round (or 1 lb. ground beef + 1 lb. ground Italian Sausage)
1 (14 ounce) can stewed tomatoes, cut up (I put them in the blender)
6 ounces V-8 juice
1 (16 ounce) jar Prego Traditional spaghetti sauce
1 envelope onion soup mix (I use 1/2 pkg.)
1/2 cup grape jelly (I use about 3/4 cup)

In a large skillet, brown meat until pink color disappears.* Drain off liquid and crumble with fork or potato masher. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Bring mixture to a boil, then turn heat down and simmer for 15-20 mins or until piping hot and to the desired thickness of sauce you like.

Yields enough sauce for 6 to 8 servings.

*I prefer to boil my ground beef. To do this, put about an inch or so of water in your skillet. Add ground beef and crumble. I also like to add about 1/4 of an onion, chopped, pepper, salt, and a bit of garlic powder. Bring to a boil and continue to break meat into small chunks. Boil on low heat until meat is done. Drain off water and rinse meat in a colander to further remove any excess grease. Place back into skillet and proceed with recipe.

Skillet Chicken Fajitas

This is a simple, quick, easy way to prepare fajitas without needing to marinate or stand outside in the hot sun grilling. I don't have a strict recipe I follow, so forgive me for that.

To warm tortillas, place in a foil, sprinkle with water, and place in a 200º oven while you cook your meal. You can turn off the oven about 5 mins before the meat is finished cooking.

Chicken Ingredients:
Boneless skinless chicken breasts, cleaned, rinsed, and cut into thin strips
1/2 onion, sliced thinly and divided into rings
1 or 2 garlic cloves, minced
Paprika
Salt
Pepper
Oregano
Ground Cumin
Cayenne (Crushed Red Pepper Flakes)
Olive Oil

Place about 4 tablespoons of olive oil in the skillet to warm. Add half the onions and half the garlic. Allow to start cooking. Place a layer of chicken strips in the skillet and sprinkle with seasonings to your taste. A little cumin, cayenne, and oregano go a long way! You can also add some jalapenos if you like it hot. Cook on one side til all the pink is gone from the meat, turn, and cook on the other side until brown. It takes only a few minutes. Repeat with remaining chicken, adding the second half of the onions and garlic and re-seasoning about half-way through.

Veggies:
1-1 1/2 onion, thinly sliced
1 whole red bell pepper, deseeded and sliced
1 yellow or orange bell pepper, deseeded and sliced
1-2 cloves garlic, minced
Jalapenos (if you like it hot)

Throw the veggies into the skillet after you've cooked all your meat. Stir and cook until the veggies are crisp-tender and heated throughout. Add the meat back into the skillet, stir and mix together until the meat is warm. Serve on hot tortillas with your choice of toppings.

Toppings:
Grated cheese
Lettuce
Tomatoes
Diced Onions
Salsa
Guacamole
Jalapenos
Pico de Gallo
Sour Cream

Mexican Chicken (or turkey)

I make this whenever I have leftover chicken from cooking a whole chicken. You can also use turkey when you have leftovers at Thanksgiving or Christmas. You can use both white and dark meat. Personally, I think the dark meat tastes better in this particular recipe. This is one of those dishes that tastes better the next day, after it's had time to marinate overnight in the fridge. Serve with a nice salad and you've got a great, easy, one-pot meal.

Mexican Chicken (or Turkey)
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1 pkg corn tortillas (about 8 or 10)
4 C turkey or chicken, cut or torn
1 lg. onion, chopped
1 t garlic salt
8 oz. cheddar cheese, grated
1 can (10 oz) Rotel tomatoes (any speed)
2 cans (10 3/4 oz) cream of chicken soup
1 t chili powder

Line an 8" square baking dish with some of the tortillas (4 or 5). In
a large bowl, mix the turkey pieces, onion, cheese, and garlic salt.
Add the remaining ingredients. Pour into baking dish on top of
tortillas. Cut several tortillas into fourths and push them down into
the mix. Top with more cheese. Bake for 30 mins at 350º.

*I always dip the corn tortillas I'm going to put on the bottom of my dish in hot oil to make them more pliable and not stick to the bottom of the dish. I don't dip in hot oil the ones I put on the top. I also have made it both with the chili powder and without. It tastes great both ways.