Paula's Oven Fried Chicken

I typically  tend to shy away from Paula Dean's recipes because of the high fat content.  This is an exception to her typical fare and an exceptional crispy oven-fried chicken.  I use boneless chicken breasts, but chicken tenders would be good as well.


Ingredients:
1 cup Panko breadcrumbs
1 cup grated Parmesan cheese
1 tablespoon dried thyme
1 tablespoon olive oil
Sea salt and Pepper
1/4 cup Dijon mustard
2 tablespoons water
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts


Directions:

• Preheat oven to 400 degrees.  Line a jelly roll pan with heavy aluminum foil.  
• Place a cooling rack on the foil and spray with non-stick cooking spray.
• Cut chicken breasts into 4-5 pieces.  Pound each piece to 1/4 inch thickness.
• Combine breadcrumbs, cheese, thyme, salt, pepper and olive oil in a shallow bowl.
• In a separate bowl, combine mustard, water and olive oil.
• Coat each chicken piece with mustard mixture, then dredge in crumbs.
• Place on cooling rack and bake for 30 minutes.
• Serve immediately

Macaroni Salad

Everyone has a favorite macaroni salad--this is mine.  


Ingredients:
2 cups uncooked elbow macaroni
1 medium onion, chopped
2 stalks of celery, chopped
4-5 sweet pickles, chopped
2-3 hard boiled eggs, chopped
2/3 cup mayonaisse
1/8 cup white vinegar
1/8 cup juice from the pickle jar
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika


Directions:

• Cook macaroni in salted water for 8 minutes. Drain.
• Combine onion, celery, pickles, and eggs in a large bowl.  Add the macaroni
• In a small bowl, combine remaining ingredients to create a dressing.  Pour over macaroni mixture and toss.
• Refrigerate for more than 4 hours or overnight.

Servings:  6

Pasta Bolognese Sauce

It takes hours to make this meat sauce, but it's worth it!  It makes nearly a gallon, so plan on freezing some, or using for another recipe.  Be patient while it simmers, but don't forget to stir and check the liquid level.  I set the the kitchen timer and stir at 20 minute intervals.

Ingredients:

• 1 large onion, chopped
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 4 cloves garlic
• Extra-virgin olive oil
• Kosher or Sea Salt
• 3 pounds ground round
• 2 cups tomato paste
• 3 cups red wine
• Water
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• 1 pound spaghetti
• 1/2 cup grated Parmesan
• Half and Half, or cream

Directions:

• In a food processor or blender, puree onion, carrots, celery, and garlic into a coarse paste.
• Coat a large pan with oil and heat over medium heat.Add the pureed veggies and season generously with salt. 
• Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
• Add the ground beef and season again generously with salt. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. 
• Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 1 cup at a time. 
• Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. 
• When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking, stir in 1/2 to 1 cup of half and half. Remove bay leaves and thyme. 
• Remove 1/2 of the ragu from the pot and reserve.Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce.
• Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced.
• Turn off the heat and give a big sprinkle of Parmesan. Toss vigorously.
• Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmesan and serve immediately.

Grandma Kelly’s Onion Canapés

My grandma didn't really create this recipe, but it was often something she served at private dinner parties she worked during the 1960's and 70's.

Ingredients:

4 tablespoons grated parmesan cheese

1 small onion, sliced very thin

1 cup mayo

Additional grated parmesan

Small, crust less rounds of baguette, or party rye

Directions:

• Mix cheese and mayo and spread on bread.  
• Place a thin slice of onion on top. 
• Put ½ teaspoon dollop of mayo on top of onion and sprinkle with a little more Parmesan.  
• Broil on cookie sheet until golden brown.  
• Serve immediately.

Anne’s Pinwheels

Ingredients:

2 pkg (8oz each) cream cheese, softened

1 pkg (1oz) Ranch Dressing Mix

2 green onions, minced

4 (10 or 12 inch) flour tortillas

1 jar (4oz) diced pimento

1 can (4oz) diced green chiles

1 can (2 ¼ oz) sliced black olives

Directions:

• Mix first three ingredients.  Spread on tortillas.  
• Drain veggies and blot dry (squeeze) on paper towels.  
• Sprinkle equal amount of remaining ingredients on tortillas.  
• Roll tightly.  Chill at least 2 hours.  
• Cut rolls into 1 inch pieces.  Discard ends.  
• Serve with spirals facing up.