Sunday, January 21, 2007

Tony Chachere's Crispy Fried Chicken Recipe

Tony Chachere's Crispy Fried Chicken Recipe

2 1/2 to 3 pound fryer chicken cut into serving pieces
1 tablespoon Tony Chachere's Creole seasoning
1 cup rich milk
2 eggs
2 cups flour
2 tablespoons oil

Season chicken with Tony Chachere's Creole seasoning. Make a batter with 1 can evaporated milk or one cup rich milk and eggs. Marinate chicken pieces for at least 10 minutes.

Preheat microwave browning skillet on HIGH for 7 minutes
Place oil in preheated microwave browing skillet. Add coated chicken
Microwave on high for 10 minutes, turn and microwave on high for 15 to 18 minutes or until fork tender. Drain on paper towels, and serve.

Tony Chachere's Crispy Fried Chicken Recipe source: Tony Chachere's Microwave Cajun Country Cookbook

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Tuesday, January 16, 2007

Old Fashioned Chicken Stew

Old Fashioned Chicken Stew Recipe-Tony Chachere's Microwave Recipe


1/4 butter or margarine
1 cup sour cream
1/2 teaspoon tarragon
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon Tony's Creole Seasoning
4 chicken breasts, with bone and skin removed
2 cups corn flake crumbs


In a 9-inch pie plate, place butter.
Microwave on 70% power for 30 to 45 seconds or until melted. Ad sour cream, tarragon, thyme, basil, paprika, garlic powder, and Tony's Creole Seasoning Mix. Mix well.

In 8x12 glass baking dish, place 1 1/2 cups corn flake crumbs. Dip chicken breasts in sour cream mixture then roll in corn flake crumbs. Arrange in 8x12 baking dish so that the meatiest part of chicken breast is to outside of dish. Sprinkle with remaining corn flake crumbs. Sprinkle with chopped parsley, if desired. COver with wax paper.
Microwave on high for 15 to 18 minutes or until fork-tender. Let stand, covered, 3 minutes before serving.


* Microwave-save serving platter may be used in place of 8x12 glass baking dish.

* Chicken breasts require about 4 to 5 minutes per breast on high.

Old Fashioned Chicken Stew recipe source: Tony Chachere's Micro-wave Cajun Country Cookbook


Sunday, January 14, 2007

Never Ending Cooking Story

Hi y'all, we started a never ending cooking story on our sister site message board. This is a lot of fun! Someone starts the cooking story off, and others add to it. The story is never ending, and it get's really interesting!

Come read what we have so far, this is just the beginning of the story, there have been many parts added since this part!

I was in the kitchen cooking up some breakfast. The phone rang, and it was my sister. Well, she and I got to talking and I forgot all about what I was doing. We talked on for quite a while, and she tells me, I have to go, I need to go cook breakfast. I said OH NO! That's what I was doing! I run into the kitchen, and...

Read the rest of our cooking story


Thursday, January 04, 2007

Opelousas Baked Chicken-Microwave Recipe

Opelousas Baked Chicken-Microwave Recipe

4 chicken fryer halves
1 Tablespoon Tony's Creole Seasoning
1 cup leftover chicken
fat or oil
1 cup water
2 tablespoons Paprika
1 teaspoon chili powder

Season chicken generously with Tony's Creole Seasoning, or salt and pepper.
Rub well on each side. Place fryer halves in 8 x 12 glass baking dish. Cover with mixture of oil and water. Sprinkle with paprika and chili powder. Cover with wax paper.

Micowave on HIGH for 10 minutes. Baste. Cover with wax paper.

Microwave on 50% power for 45 to 50 minutes, basting every 10 minutes, or until chicken is done. Let stand, covered 5 minutes before serving.

* This is a very famous Opelousas dish. The secret is in the seasoning and the long slow basting process.

* It is served with rice dressing, petit pois, candied yams, green salad, French bread, and black coffee demi-tasse.

Cooking Time: 55 minutes
Utensils: 8 x 12 Glass Baking Dish
Yield: 4 Servings

Opelousas Baked Chicken Recipe Source: Tony Chachere's MICRO-WAVE Cajun Country Cookbook.

Applebee's® Bacon Scallion Mashed Potatoes Recipe

Applebee's® Bacon Scallion Mashed Potatoes Recipe


5 strips bacon, cut into 1/2-inch pieces
1 cup thinly sliced scallions
2 pounds potatoes, peeled and cut into 1-inch cubes
4 cloves garlic, peeled
1/2 cup low-fat milk, warmed
1/2 cup low-fat sour cream
1 tsp salt
1/4 tsp black pepper


In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender. Fry bacon in skillet until crisp; drain on paper towels. Pour out all but 1 teaspoon bacon grease from pan. Add scallions to grease, saute until soft, but not brown. Add bacon.

Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions. Reheat, if necessary, before serving.

Yield: 4 servings

This recipe is from Applebee's restaurant chain, and as far as I have been able to determine, it is the original recipe.

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