HIDDEN SKINS RECIPES
CRISPY CHICKEN SKINS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 50 minutes
Cook Time 10 minutes
Yield 18 pieces
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
- Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
- Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
RANCH POTATO SKINS | RECIPE - RACHAEL RAY SHOW
Ranch Potato Skins
Provided by The Rachael Ray Staff
Number Of Ingredients 16
Steps:
- Preheat oven to 425F
- Scrub the potatoes of any excess dirt and prick them each several times with a fork
- Place them on a baking sheet, drizzle with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat
- Bake in the oven until tender, about 45-60 minutes depending on the size of the potato
- Remove the baked potatoes from the oven and let cool enough to handle
- When the potatoes have about 10 minutes left in the oven, place the tomatoes onto a baking sheet and drizzle them lightly with EVOO
- Season them with salt and freshly ground black pepper and roast them in the oven until theyve blistered, about 15 minutes
- While the potatoes are cooling, combine the buttermilk, garlic, hot sauce and herbs in a small mixing bowl
- Season the ranch with salt and freshly ground black pepper and reserve in the refrigerator until the potatoes are ready
- Once the potatoes are cool, cut them in half lengthwise and scoop the insides out into a mixing bowl, leaving a thin layer of flesh still intact on each half
- Be sure not to pierce the skin of the potato while doing so
- Add the ranch to the potato and mash lightly to mix everything together
- Season with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight
- Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them
- Place them back into the oven to melt the cheese, 1-2 minutes
- Top each potato with some of the roasted tomatoes and serve them up with your favorite side salad alongside
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There’s no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town during college, the game playing on a big screen above the bathroom doors. That bar was pretty good, you know.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
From cooking.nytimes.com
Reviews 5
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- Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.
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SPICY RANCH CHICKEN THIGHS | HIDDEN VALLEY® RANCH
Spicy Ranch Chicken Thighs
From hiddenvalley.com
Total Time 40 minutes
Cuisine American
Calories 0 per serving
From hiddenvalley.com
Total Time 40 minutes
Cuisine American
Calories 0 per serving
Flip and cook the chicken for another 2 minutes. Transfer the whole pan to the oven and cook for another 20–25 minutes, until the chicken is cooked through. Serve the spicy chicken thighs hot.
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