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“Mom……what’s for supper?”

27 Apr

I am sure that all us Moms have heard that more times than we’d care to remember! Every morning I wake up and start to plan the evening meal. Decisions, decisions!! Well, tonight I made what our family calls, Naked Chicken! Actually it is un-fried chicken, but when the kids were little, they’d call it naked chicken!  The secret to this recipe is to make sure both the chicken and the yogurt are very cold ( hence, soaking the chicken in ice water). The preliminary soaking will help the breading adhere and produce a crisp coating just like that of fried chicken.

unfried chickenRaw chicken may contain bacteria that can cause illness. While the bacteria is destroyed by thorough cooking, care should be taken to avoid contaminating your work area and other foods with raw poultry juices. And make sure your chicken is cooked to 170 degrees with an instant read thermometer, or until juices run clear and you can no longer see any pink or red flesh once the meat falls away from the bone.

Ok…..enough of Chicken 101! Are you ready to try un- fried chicken? Lets go!

To begin, you will need:

Light vegetable oil cooking spray

1 whole, deskinned frying chicken

3 1/2 cups ice water

1 cup plain nonfat yogurt

For the breading:

1 cup dried Italian bread crumbs

1 cup all-purpose flour

1 tablespoon Old Bay seasoning

1/2 teaspoon garlic powder

1/2 teaspoon Creole seasoning

1/8 teaspoon black pepper

Dash cayenne pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

First…..preheat Mister Oven to 400 degrees. A little warmer than usual! Coat your best baking sheet with 3 sprays of the cooking spray. Place that big, fat chicken in a large bowl with the ice water. It won’t hurt him or her, after all, we are going to EAT it!! Put your yogurt in a medium bowl. Set both bowls aside.

Second……toss all of the breading ingredients into a large, tightly sealing plastic bag. Seal that bag real good and shake it up to mix the ingredients.

Now….remove 2 pieces of chicken from the ice water. I am sure the chicken appreciates it! We are going to give the chicken some warmth by rolling it a coat of yogurt. Place the yogurt wearing chicken into the bag of seasoning and toss real well. Transfer that lovely breaded chicken to the prepared baking sheet. Repeat this process until all the pieces are wearing matching yogurt breading. Spray the chicken lightly with the vegetable oil, like a mist of suntan oil! It is going to be very hot where they are going!!

Last… the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning these lovelies over every 20 minutes so their golden brown. Make sure they reach 170 degrees before removing from Mister Oven to ensure doneness.

There you have it….the Santilli Family recipe for Naked Chicken!!


Liver & Onions

11 Apr

liver and onions   Liver & Onions…..this was never one of my personal favorites, but my husband likes it and I make it for him. I don’t know if liver and onions is considered a “southern”, comfort food or not. All I can be sure of is this; it was cooked a lot when I was a child. My Mother, Beverly Jenkins Douglas, actually paid me $5 to try it when I was about 14 years old!  Tried it. Didn’t love it or hate it either. I have found that after making this for the past 31 years of marriage is this, to fully enjoy liver, you must eat it hot!  Enjoy!!


1 pound Sliced Liver

2 Tablespoons All-Purpose Flour

2 Tablespoon Shortening

1 Package of dry Onion Soup Mix ( I prefer Lipton‘s brand)

2 C. Water

1/4 C. Ketchup

1 Medium size White Onion, Sliced

Shake liver in flour in a ziplock bag. Place in skillet, along with the sliced onions, with shortening and brown. Drain off fat and add soup mix, water and ketchup. Cover and cook over low heat for 30 minutes. Stir now and then to prevent sticking. Uncover and simmer until liquid is the consistency of gravy. I add a little Worcestershire sauce at this point to make the gravy brown. Serves 4

Kim’s Shepherds Pie

10 Apr

shep pie  I love the combination of veggies and mashed potatoes! I can actually get my kids to eat vegetables this way!  One of the things  I like the most about Shepherds Pie is that it is quick and nutritious. A working Mom can make this easily after a long day at work with out too much effort. I like to top mine with lots of shredded cheese. My version also calls for cream cheese, which is slightly different from other recipes I have seen. I hope you will enjoy this dish.


1 1/2 Pounds Ground Beef

1 8 oz. Cream Cheese

4 Cheese Instant potatoes ( I prefer Ore-Ida)

1 can of Mixed Vegetables, drained

1 Can of  Cream of Mushroom or Cream of Chicken Soup ( I prefer Campbell’s)

Worcestershire sauce, to taste

8oz. Colby Jack Cheese, shredded

Preheat oven  to 350 degrees. Brown ground beef in Worcestershire sauce, then drain.  Add more Worcestershire sauce to taste. Place ground beef in a large mixing bowl. Add mixed vegetables, soup (omit milk). Make mashed potatoes per package, except substitute cream cheese for milk.  Put meat mixture on bottom of a 9 inch baking dish then add  mashed potatoes on top of meat mixture. Top with shredded cheese. Bake for approximately 25 minutes.

Hungarian Steak and Noodles

2 Apr

hungarian noodles Flavorful, continental entrée.


1 8 oz. package Egg Noodles

2 pounds Beef Round Steak, cut 1/2- inch thick

2 Tablespoons All-Purpose Flour

1 Teaspoon Salt

1/4 Teaspoon Pepper

3 Tablespoons Water

2 Tablespoons All-Purpose Flour

1 Tablespoon Instant Minced Onion

1/2 Teaspoon Garlic Salt

1/2 Teaspoon Worcestershire Sauce

1/4 Teaspoon Pepper

1 C. Dairy Sour Cream, room temperature

2 C. Cottage Cheese

Cook noodles; drain and set aside. Cut meat into serving pieces. Mix 2 tablespoons flour, salt and 1/4 teaspoon pepper; coat meat with mixture. Melt butter in large skillet; brown meat slowly. Add water, cover and simmer 1 to 1 1/2 hours or until tender. Remove meat from skillet. Blend 2 tablespoons flour, onion, garlic salt, Worcestershire sauce and 1/4 teaspoon pepper into drippings. Stir in 2/3 cup sour cream. Mix noodles with cottage cheese and sour cream sauce. Turn into a 2 1/2 Quart casserole dish; top with meat. Cover; bake in a preheated oven at 350 degrees for 25 minutes. Remove cover; spoon on remaining 1/3 cup sour cream. Return to oven for 5 minutes. Serves 8.