COOKING NAKED RECIPES
NAKED CHICKEN TENDERS - SOUTH YOUR MOUTH
Pan-fried chicken tenders with NO BREADING with twice the flavor and half the work of traditional fried chicken tenders seasoned with a rotisserie style spice blend recipe called 'Chicken Scratch' - recipe included!
Provided by Mandy Rivers | South Your Mouth
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Number Of Ingredients 11
Steps:
- Using kitchen shears, cut the white tendon from each tenderloin. Or don’t. I just do it because they skeeve me out. Season tenderloins with Chicken Scratch.
- Heat vegetable oil in a large skillet over medium-high heat. Use enough oil so that the bottom of the skillet is thoroughly covered. Once your oil is good and hot, place about half the tenderloins in the skillet. Do not overcrowd the pan. These cook quickly so you’re not going to miss Christmas if you have to cook two batches. Cook about 4 minutes or until lightly browned on each side then remove from heat.
- Let chicken rest about 10 minutes before cutting. I mean it!
- Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)
KNOCK YOU NAKED BROWNIES - THE PIONEER WOMAN – RECIPES ...
Goodness. You have to try these.
Provided by Ree Drummond
Categories Valentine's Day dessert main dish
Total Time 38 minutes
Prep Time 15 minutes
Cook Time 23 minutes
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan. *Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.
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Reviews 4.9
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