Oven Fried Chicken

Ingredients

4 chicken breasts boneless, skinless
2 cups buttermilk
1/2 cup butter
1 cup flour
1-2 tablespoons Morton's Season All Seasoning Salt or to taste
1 tablespoon paprika
1 teaspoon pepper

Instructions
Cut each chicken breast in half. If you prefer chicken strips, you can also cut them into strips.


Place chicken pieces in a large resealable bag and cover with buttermilk. Seal bag tightly, squeezing out all the air. Marinate chicken for at least 1 hour or up to overnight.

 

Preheat oven to 400 degrees.
Spray the bottom of a 9×13 pan or 11×17 pan with cooking spray then cut up the butter into pieces and place around the bottom of the pan. This keeps the chicken from sticking to the pan. 


Place the pan in the oven for about 8-10 minutes until the butter is melted and HOT.

While butter is melting in the oven, combine seasoning salt, pepper, flour, and paprika in a shallow dish or pie plate. Set aside.


Remove the pan from oven and spread melted butter around the bottom of the pan.

Shake excess buttermilk off of chicken and completely coat each piece with the seasoning mix.

Place each coated piece of chicken in the pan.


Bake for 15 minutes. 

Remove pan from oven and carefully turn each piece of chicken over. Continue baking for 15-20 more minutes, or until cooked through.

Black Bean Tacos

For the Taco Filling
2 tablespoons olive oil
2 tablespoons taco seasoning
2 tablespoons minced garlic
1/2 teaspoon onion powder
4 ounces diced green chilies drained
30.5 ounces black beans rinsed and drained
3/4 cup tomato juice
2 tablespoons finely chopped fresh cilantro
salt and pepper to taste

For the Tacos
2 tablespoons coconut oil
10 corn tortillas
8 ounces Monterey Jack cheese shredded
guacamole for serving
salsa for serving

For the Filling
Heat olive oil in a pan over medium high heat. Add taco seasoning, minced garlic, onion powder, and diced green chiles. Cook for 2-3 minutes, or until garlic is fragrant.

 

Add black beans, tomato juice, cilantro, and salt and pepper. Reduce heat to medium. Cook, stirring frequently, until most of the liquid evaporates, about 10-12 minutes. 

 

For Tacos
Heat coconut oil over medium high heat. Cook a taco shell on one side. Then flip so the crispy side is facing up. 

 

Place filling on ½ of the taco shell, ~2-3 tablespoons. Top with shredded cheese. 

 

Close the taco and press down so the filling flattens a little bit. Cook on both sides until the outside of the taco is crispy. Repeat for the remaining tacos.

Serve with guacamole or salsa.

Cafe Rio’s Sweet Pork Burrito

Sweet Pork:
2 pounds pork (we use boneless pork ribs) Marinate 3 hours or overnight
36 ounces Coke (3 soda cans) NOT diet
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can diced green chilies
10 ounces red enchilada sauce (Old El Paso brand is gluten free, I like medium spiciness but any will work)
1 cup brown sugar

1. Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about ¼ cup of brown sugar. Marinate for a few hours or overnight.

2. Drain marinade and put pork, ½ can of coke, water, and garlic salt in a baking dish cover with foil and bake at 300 degrees for 1-1/2hrs (or until it shreds easily, but don’t let it get TOO dry)
3. Remove from oven, drain liquids and shred
4. In a food processor or blender, blend ½ can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in pan and cook another hour while cooking the bean and rice below.

Cilantro Lime Rice:
1 cup rice uncooked, long-grain, white rice
1 teaspoon butter
2 cloves garlic minced
1 teaspoon lime juice freshly squeezed
15 ounces chicken broth
1 cup water
1 tablespoon lime juice freshly squeezed
2 teaspoons sugar
3 tablespoons cilantro fresh chopped

1. In a saucepan combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
2. In a saucepan combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
3. Pour the mixture over hot, cooked rice as you fluff the rice with a fork. Mix until fully combined.

Black Beans
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon cumin
14 ounces black beans rinsed and drained
1 1/3 cups tomato juice
1/2 teaspoons salt
2 tablespoons chopped cilantro

1. Heat oil over medium heat in a large pan. Add garlic and cumin and cook for a few minutes, until the garlic is fragrant.
2. Add beans, tomato juice, and salt. Cook until heated through and some of the liquid is evaporated, stirring frequently.
3. Just before serving, stir in the cilantro.


Sauce:
4 ounces diced green chilies
7 ounces salsa verde
1/2 cup chicken broth
2 teaspoon sugar
1 teaspoon salt

Source: Favorite Family Recipes