Southern Oven "Fried" Chicken

(Sorry, the picture is a bit deceiving because I forgot to put oil on the chicken before I baked it. It really is moist and delicious!)

1/2 c. fat-free buttermilk
1/2 c. cornflakes, crushed
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 lbs. chicken parts, skinned
4 tsp. canola oil

Preheat the oven to 400; spray a large baking sheet with nonstick cooking spray. Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chidken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.

Best-Ever Carrot Cake

4 beaten eggs
2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon (optional)
1/2 tsp. baking soda
3 c. finely shredded carrots (lightly packed)*
3/4 c. cooking oil
1/2 c. finely chopped pecans, toasted (optional)
Cream cheese frosting (see below)

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 2x1 1/2-inch round cake pans; set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, and baking soda. In a medium bowl, combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans. Bake in a 350 oven for 30-35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Frost tops and sides with cream cheese frosting. If desired, sprinkle chopped pecans over frosting. Store cake in refrigerator for up to 3 days.

*The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Cream Cheese Frosting:
1 8 oz. package cream cheese, softened
1/2 c. butter or margarine, softened
2 tsp. vanilla
5 3/4 -6 1/4 c. sifted powdered sugar

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually bean in additional powdered sugar to reach spreading consistency.

Chicken Stir Fry

2 Tbsp. chicken broth
1 Tbsp. fresh ginger
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
2 tsp. packed brown sugar
1 tsp. cornstarch
1 tsp. Asian (dark) sesame oil
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 Tbsp. sesame seeds
1 Tbsp. peanut oil
6 scallions, cut into 1-inch lengths
2 garlic cloves, minced
1/4 tsp. crushed red pepper
12 asparagus spears, cut into 2-inch lengths
1 cup trimmed watercress

To prepare the marinade, in a Ziplock bag, combine the broth, ginger, soy sauce, Worcestershire sauce, brown sugar, cornstarch, and sesame oil; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard the marinade. Heat a large nonstick skillet until very hot; add the sesame seeds and stir-fry until golden, 2-3 minutes. Transfer to a small bowl. In the small skillet, heat the peanut oil. Stir-fry the scallions, garlic, and red pepper 2 minutes; add the asparagus and stir-fry until tender, 4-5 minutes. Add the chicken and watercress; stir-fry until the chicken is cooked through, 6-8 minutes. Serve, sprinkled with sesame seeds.

Shepherd's Pie

1 Tbsp. butter
2 Tbsp. all-purpose flour
1 c. chicken broth
1 tsp. salt
1/4 c. water
2 c. cubed cooked chicken breast
2 carrots, peeled, sliced, and blanched
1 c. chopped, cleaned spinach leaves
1 onion, finely chopped
1/2 c. frozen corn kernels
1/2 c. evaporated milk
1 tsp. dried thyme
1/2 tsp. ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 Tbsp. grated Parmesan cheese
1/4 tsp. paprika

In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes. Preheat the oven to 400; spray a casserole with nonstick cooking spray. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce. Transfer to the casserole. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

Ravioli Sauce

1/2 c. ketchup

1/2 c. maple syrup

2 Tbsp. garlic salt

Sri racha (optional)

Mix all ingredients and enjoy!

Chili Salsa

1 lb. ground beef
1 medium onion, chopped (½ cup)
1 jar (16 oz.) medium or hot salsa (2 cups)
1 can (15 oz.) chunky tomato sauce with onions, celery and green bell peppers
1 can (4 oz.) chopped green chilies, drained
2 tsp. chili powder
1 can (15 to 16 oz.) pinto beans, rinsed and drained
Shredded cheddar cheese, if desired
Sliced green onion, if desired

1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

2. Mix beef and remaining ingredients except beans in 3 ½ to 4-quart slow cooker.

3. Cover and cook on low heat setting 8 to 10 hours.

4. Stir in beans. Cover and cook on low heat setting about 5 minutes or until hot. Top with cheese and onion. (6 servings)

* Vary the taste by using black beans instead of pinto beans.

Mexican Lasagna

4 ½ c. chili or salsa chili

16 lasagna noodles, cooked and drained

1 can (16 oz.) refried beans

4 c. shredded Colby-Monterey Jack cheese (1 lb.)

Sliced jalapeno chilies, if desired

Sour cream, if desired

Diced tomatoes, if desired

Heat oven to 350.  Spread ½ c. chili in ungreased 13x9x2 baking dish.  Top with 4 noodles, overlapping edges if necessary.  Spread 1 cup chili and one-fourth of the beans over the noodles.  Sprinkle with 1 cup of the cheese.  Repeat layers 3 times, ending with cheese.  Bake covered for 40 minutes.  Remove cover.  Bake for 20 more minutes.