Original recipe found on Cooking For Keeps
Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
This is a delicious twist on a chicken sandwich
In a small bowl mix the paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, 1/8 chipolte chili powder, smoked paprika and salt.
Thinly slice onion and cook in olive oil. Cook until caramelized about 30 minutes.
If you want a thinner chicken breast, flatten with mallet. I didn't do this step. Season both sides of the chicken with the seasoning.
Heat a skillet and cook about 5-10 minutes each side. (if flattened takes about 5 minutes.) Cook all the way through.
Meanwhile mix the mayo, lime juice and remaining chipolte chili powder in small bowl.
Once chicken is done put a piece of gouda on and let melt.
To assemble spread the mayo, add the chicken with gouda on top. Top with tomato and carmelized onions.
I have been hunting for a good oven baked fried chicken and alas I found it. Original recipe found on Half Baked Harvest. This is moist and full of flavor.
Oven Fried Southern Hot Honey Chicken
Add chicken to gallon bag with zip top and pour in the buttermilk and salt. Toss well and refrigerate for 20 minutes.
Preheat oven to 425. Line baking sheet with parchment.
Add cornflakes, flour, thyme and salt to flat based medium bowl. Stir well.
Remove the chicken from buttermilk mixture and dredge through the cornflake mix. Press gently to coat well. Place on baking sheet. Lightly brush the chicken with olive oil. Cook in oven for 15-20 minutes and then turn the chicken and cook for the remaining 10-15 minutes.
In a small pot add the butter, honey, cayenne, chili powder, paprika, garlic powder and salt. Let it melt thoroughly.
Once chicken is out drizzle hot honey on it. I let it sit for about 5 minutes and serve.
Delicious quick dish for dinner.
Preheat oven to 350.
Mix spike seasoning, cayenne, paprika in small bowl. Season chicken.
Cook for 20-25 minutes until thighs are done.
I have been looking for a good meatloaf recipe and found this one from Alton Brown.
Alton Brown Meatloaf Recipe
The picture doesn't do this justice but I forgot to take picture before, so this is after. This was moist and flavorful. Made a meatloaf sandwich the next day and it was delicious.
Oven rack should be in center position. Preheat oven to 325. Line a baking sheet with parchment.
Combine croutons, black and cayenne pepper, chili powder, and thyme in food processor. Pulse until it becomes crumbs, Place in large mixing bowl. Add onions, carrots, garlic and red pepper to food processor and pulse until finely chopped. Don't overpulse should not be puree. Pour into bowl. Add the chuck and sirloin to bowl. Add salt and mix well. Don't squeeze the meat.
Press the meat mixture into a loaf pan. Turn it over and place on baking sheet. Cook 10 minutes and pull out from oven and remove loaf pan.
Cook Meatloaf another 55 minutes. Mix the ketchup, cumin, hot sauce and honey in bowl and stir well. Once the meatloaf has cooked that 55 minutes, pull out and brush topping on top. Cook additional 10 minutes.
Let meatloaf cool 10 minutes before serving.
Original recipe found on Cooking Classy
Moroccan Spiced Salmon With Lemon Yogurt Sauce
Delicious salmon dish with a sauce that could easily be used on a variety of fish dishes.
Let salmon sit out for 10 minutes.
Mix all the spices together and set aside.
Spray a baking pan with cooking spray or the olive oil.
Pat the spices on top of the salmon. Cook at 350 10-20 minutes depends on how big the fillets are. Should be cooked through and nice and flaky.
Mix the lemon yogurt sauce together.
Serve salmon and dollop with the sauce.