ROLANDO'S SPICY CHICKEN SPECIALTY

SERVES 6

NEEDED: 6X9 CASSEROLE DISH, 75 MINUTES.

INGREDIENTS:
6 1/4 CHICKEN THIGHS
1 MEDIUM YELLOW ONION SLICED 1/8"
1/2 RED PEPPER SLICED 1/8"
1 GREEN BELL PEPPER SLICED 1/8"
2 SERRANO CHILLIES OR JALEPENOS SLICED 1/8"
1/2 CUP BUTTON TOP MUSHROOMS DESTEMED AND SLICED
1 GARLIC CLOVE MINCED
1 CUP APPLE CIDER VINEGAR
1/2 STICK OF BUTTER SLICED THIN
1/4 CUP OF FLOUR TO LIGHTLY DRIZZLE OVER CHICKEN
2 TEASPOONS CRUSHED RED PEPPER,SEASONED SALT,MEAT TENDERIZER
1 TEASPOON BLACK PEPPER,SALT
4 TEASPOONS LEMON PEPPER, ITALIAN SEASONING

PREP: PREHEAT OVEN TO 400*
DRY RUB CHICKEN WITH 2 TEASPOONS ITALIAN SEASONING,MEAT TENDERIZER,LEMON PEPPER, AND SEASONED SALT. SIT CHICKEN IN ZIPLOCK CONTAINER FOR 20 MINUTES IN FRIDGE.
REMOVE THE CHICKEN, PLACE INTO CASSEROLE DISH.
SPRINKLE SEASONED SALT, 2 TEASPOONS LEMON PEPPER,SALT, AND SPARUTIDY OVER THE CHICKEN AND IN THE DISH
PLACE THE BUTTER SLICES IN BETWEEN THE CHICKEN
DRIZZLE FLOUR LIGHTLY OVER CHICKEN
POUR THE VINEGAR INTO DISH
ARRANGE ALL THE VEGETABLES AND GARLIC IN THE DISH
COVER AND BAKE FOR 30-35 MINUTES,BASTING EVER SO OFTEN.
REMOVE TOP AND CONTINUE TO BROWN IN OVEN FOR 15 MINUTES.

awesome enchilada recipe

INGREDIENTS

* 1/3 cup honey
* 1 tablespoon chili powder
* 1/3 cup lime juice
* 2 cloves garlic, minced
* 1 pound shredded, cooked chicken
* 2 cups green enchilada sauce, divided
* 6 cups shredded Monterey Jack cheese, divided
* 10 (8 inch) flour tortillas
* 1 cup fat free half-and-half

DIRECTIONS

1. Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
2. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
3. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
4. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
5. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

awesome lasagna recipe

Lasagna Recipe

This is the perfect lasagna recipe that pleases even the pickiest eaters time after time.

There are so many different types of lasagna recipes as well as many diverse variations of the beloved Italian favorite. The dish did originate in Italy, not the rumored British Isles. The word is derived from the Greek word lasana or lasonon, which refer to the cooking pot rather than the pasta dish we’re all so fond of.

The reason why it’s so popular has to do with the use of cheese, ricotta and mozzarella in this case. The classic trio of garlic, oregano and basil found throughout Italian cuisine and in this lasagna recipe, plays a major role as well. Enjoy.
Lasagna

Ingredients:

16 pieces (about 16 oz.) Lasagna noodles, uncooked
1 lb. ground beef
3 cups (about 28-oz. jar) spaghetti sauce
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Directions:

1. In large skillet, brown meat; drain.

2. Stir in spaghetti sauce; simmer 10 minutes.

3. Cook pasta according to package directions; drain. Lay flat on foil to cool.

4. Heat oven to 350°F.

5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.

6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.

7. Repeat layers twice, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.

Great fried chicken recipe

Ingredients

1/2 cup kosher salt (do not use table salt for brining)
2 quarts cold water
1 three-pound chicken, cut into 8 pieces
1 quart buttermilk
1 pound lard
1/2 cup (1 stick) unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Procedures

1. To make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours.

2. Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.

3. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat.

4. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.

5. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan or the cooking fat will cool. Fry in batches, if necessary.) Regulate the fat so it just bubbles, and cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.

Fried chicken is delicious eaten hot, warm, at room temperature or cold.