CHICKEN NO PEEK made with Aldi's ingredients...

O.k ...so I see this wonderful recipe for no peek chicken..I save it, and decide tonight is the night I am going to make it...so off to the grocery store I go...

WAIT...but I shop at Aldi's so their products are mostly all different than other grocery stores, but I know I will find something comparable....much cheaper and more organic I might add..so off I go on the hunt. 

No Uncle Ben's there, but I do find a box of wonderful long grain dirty rice with green and red peppers...yummmm [Hubby isn't a fan of wild rice anyway...

he calls it  'THAT CHEWY RICE'....lol

They do have the cream soups, and the chicken breasts or tenders, and the chicken broth, so ya, I scored...

Uncle Ben's is a 6 ounce box, and Aldi's  Dirty Rice is a 4 ounce box, so I added 2 ounces brown rice to my Aldi's dirty rice box to get the same amount for the recipe. 

2 oz of brown rice is about 5 Tbsp or about 1/4 cup.

1 box Aldi's Dirty Rice Box
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1 tsp Worcestershire sauce
1 clove Garlic
Chicken breasts or tenders
1/2 stick of butter cut into squares added to top

How to make it :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup. Worcestershire, garlic, and chicken broth

Arrange the raw chicken on top of the rice mixture…. add butter dots all over the top.

Cover and seal with foil……

Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”

Your house will smell amazing!

ELECTRIC SKILLET FRUIT NUT DUMP CAKE

Line the bottom of the electric skillet with one layer of aluminum foil. Preheat skillet to 275° with the cover on.Generously  grease the foil with oil, shortening or butter.Prepare cake according to the directions below.Place cover slightly ajar on skillet, or open top vent and bake 45 minutes to an hour or until done. Place plate over skillet and invert to remove cake. Remove liner while cake is still hot.
I prefer to use a disposable foil cake pan when camping,but either method works great.

CHERRY  ELECTRIC SKILLET  DUMP CAKE

1 (21 ounce) can cherry pie filling(or any canned fruit or filling ...do NOT drain)
1 (18.25 ounce) package yellow cake mix(any flavor works great!)
3/4 cup butter, melted
1/2 cup chopped pecans (or favorite nut)

Spread fruit filling of choice on bottom of a lightly greased foil pan that fits your  electric skillet. Sprinkle the dry cake mix evenly over fruit. Drizzle with the melted butter. Sprinkle with chopped nuts if desired .

Bake at 250 degrees for about an hour with top vent open, until hot and bubbly or done.

SOUTHERN FRIED PORK CHOPS

 

Ingredients

 

4 boneless pork chops, thin sliced

1 cup of flour

3 large  or 4 medium eggs

2 cups of  Panko or cracker crumbs

salt and pepper

coconut oil for frying

Sauce

 

1 cup evaporated milk

 

1 T. flour

 

1/2 cup mushrooms (fresh or canned)

4 teaspoons djon  mustard

1 1/2 teaspoons garlic powder

1 1/2 teaspoons black pepper

1 tablespoon Worcestershire sauce

 

(add to a small kettle, stir constantly and bring to a boil.Boil 1 minute til thick, remove from heat.)

Salt and pepper the pork chops. Coat pork chops in flour . Dip in the beaten egg mixture. Coat with Panko or cracker crumbs. Let them set for about 5 minutes and the coating will set very well.

When the oil is hot, place pork chops into the pan, and fry for about 3 minutes .Flip the chops, and fry another  minutes until a delighful  crispy golden brown. Drain on paper towels before plating.

 

 

I made onion rings, salad and Artisan bread with mine..it's all a preference.

 

 

 

 

      And the next night make sammiches with the leftovers!!!

 

 

 

 

 

FRIED CHICKEN

 If you are planning ahead for this recipe, if you brine your chicken for 4 hours or more, this will be exceptionally delicious. 1 cup salt to 1 quart water, add chicken pieces, and let sit . Drain and start recipe....

 

 

 Ingredients

• 1 broiler/fryer chicken, cut into 8 pieces
• 1/2 cup mayonnaise
• 2 eggs
• 2 tablespoons kosher salt
• 1/4 cup ranch dressing
• 2 Tablespoons Djon style mustard
• 2 teaspoons garlic powder
• 1 teaspoon  pepper
• Self rising flour, for dredging~about 2 cups
• Vegetable shortening, for frying, I like Crisco

 

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet, electric or heavy fry pan. Once shortening is melted raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken and pat dry with paper towels. Combine salt,mayo, garlic powder, ranch, mustard, eggs and pepper in a large bowl.Mix well with a fork . Coat chicken with this mixture. Place flour in a paper shopping bag, add a couple pieces of chickenat a time into the bag and shake until coated with  flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain by setting chicken directly on your brown paper bag you used for flour .

 

 

 

 

HEARTY HAMBURGER POTATO CASSEROLE

Ingredients:

• 1 lb  ground beef
• 1 medium onion, chopped fine
• 1 garlic clove, finely chopped
• 1/2 teaspoon fresh ground black pepper
• 4 potatoes - thinly sliced
• 1 cups shredded cheddar cheese
•  1 large can condensed cream of chicken soup 
• 1 small onion, chopped (about 1/3 cup)
• 2 carrots peeled and sliced thin
• 3/4 milk
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese

Directions:

1. In a skillet cook the ground beef with onion, until well cooked. Rinse and drain fat.
2. Add in garlic, salt and black pepper, soup, milk, mayonnaise, Parmesan cheese, and garlic powder; mix well to combine. Add carrots and potatoes.
3. Cover with lid for about 1 hour at 300 degrees F.
4. Top with cheddar cheese, and serve.