In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag.
Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is -- simply delicious... A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Use this recipe as a DIY replacement for a prepared packet of fajita seasoning... This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
Jen's Jambalaya "This is a great recipe! We make it all year round and kids never get tired of it." – Marlo Russell. Cindy's Jambalaya "Kids ate leftovers for breakfast and have asked for this again!" – pickeringmom. Sausage & Shrimp Jambalaya. See how Chef John makes his jambalaya. Colleen's Slow Cooker Jambalaya "Super easy to make. Complex in flavor.
Step 1, Preheat oven to 350 degrees F (175 degrees C). Step 2, In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. Step 3, In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Step 4, Bake at 350 degrees F (175 degrees C) for 1 hour.
Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Step 1, In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Step 2, Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Stuffed bell peppers make a delicious everyday meal with a tossed salad and mashed or baked potatoes. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean (85/15 to 90/10).