Ranch Chicken Thighs

This is a quick and easy recipe.  The chicken is tasty and juicy, with a light crunchy crust.  You won't miss the skin!!

Ingredients:


1/2 C. dry breadcrumbs

1/4 C. grated parmesan cheese

2    T. yellow cornmeal

1/2  t. italian  seasoning

6     chicken thighs  (skin removed)


1/2 C. bottled ranch dressing

Directions:

1.  In a shallow bowl, combine crumbs, parmesan cheese
     cornmeal and italian seasoning.

2.  Dip chicken into salad dressing, then coat with crumb
     mixture.

3.  Place chicken ibn a greased 13"x9" baking dish.    



4.  Bake uncovered at 375 degrees for 45 minutes or until
     juices run clear.

Ranch Chicken Thighs

I used boneless thighs because that's what I had on hand.  


They won't take as long to cook either.  B. doesn't really care


for chicken but he likes this recipe.  On the other hand, I would 


rather have chicken than anything else.




How about you?  Do you prefer chicken, pork or beef?

INDIAN TACOS

Just like everyone else I love comfort food.  Although, it's not always good for you.  Which is the case for this recipe.   Normally we don't eat any fried food but we are today.


Indian Tacos

 Pinto Beans (brown beans) cooked

Seasoned Hamburger:

1 pound ground chuck or sirloin (cook and drain fat)
 Taco seasoning  or season meat yourself
(garlic, salt, pepper, onion etc.)

Frybread:                                                            Accompaniments:

3 C. flour                                                             grated cheese
1 T. baking powder                                              chopped tomatoes
1 t. salt                                                                 onion,  olives
2 t. sugar                                                              green chiles
                                                                            salsa and sour cream
1 T. powdered milk
1 T. margarine
1 1/2 C.  Warm water

Vegetable oil


The beans are cooked.  The ground meat cooked, seasoned and fat drained.

For the Frybread:

Mix flour, baking powder, salt, sugar and powdered milk.  Add margarine and mix.
Add enough warm water to make a soft dough.  Refrigerate until ready to use.

In a heavy skillet, heat 3/4 -inch of oil to 375 degrees F.


Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds.  Slide into hot oil
Puncture once or twice.  Fry until golden brown.  Flip the dough over and fry other
side to golden brown.   Drain on paper towels.


Spoon  some beans and meat onto hot bread and  top with your choice of accompaniments
listed above.

My camera won't let me change the date on any of the photos I've taken.  But I did make this pot of beans today.    YUM!!

This is what the frybread looks like after frying.  Be sure to drain them on a few paper towels.

I promise you that the frybread is under the all that stuff.  I did add salsa after taking this picture.
Have you ever eaten or made indian frybread?