Homemade Barbecue Shake and Bake Recipe

Homemade Barbecue Shake and Bake Recipe

1 cup bread crumbs
1 cup flour
1/4 cup brown sugar
1 tsp. cornstarch
1 Tbsp. smoky paprika
1 Tbsp. chili powder
2 tsp. cumin
1-1/2 tsp. garlic powder
1-1/2 tsp. dry mustard
1 tsp. ginger
1/2 tsp. cloves
1/4 to 1/2 tsp. cayenne
1/2 tsp. pepper
2 1/2 Tbsp. tomato powder (1/3 cup of dried tomatoes ground in blender) (optional)
2 Tbsp. canola oil

Directions

Mix all ingredients until well blended. Store in freezer bag. Immediately return any remaining mix after use to the freezer. Preheat oven to 350 degrees. Place coating mix in a shallow cake pan. Rinse chicken or pork; pat dry. Dip chicken or pork into egg beaten with splash of Worcestershire OR 1 part ketchup, 1 part honey and a splash of red wine, then dredge in homemade coating. Place on sprayed baking sheet and bake at 350 degrees for 20-30 minutes for boneless chicken or pork or 50 to 60 minutes for bone-in chicken pieces.

Homemade Shake and Bake Recipe

Homemade Shake and Bake Recipe


4 cups flour

4 cups soda crackers, crushed

4 Tbsp. salt

2 Tbsp. sugar

2 tsp. garlic powder

2 tsp. onion powder

3 Tbsp. paprika

1/4 cup vegetable oil


Mix well and store indefinitely in the refrigerator in a covered container.




Homemade Shake and Bake Chicken Recipe


4 pieces of chicken

2 cups homemade shake and bake


Moisten the chicken pieces with milk or water. Pour about 2 cups mixture, or more if needed, into a plastic bag. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees for 45-60 minutes. Discard plastic bag with unused coating. DO NOT reuse extra coating that has come into contact with raw chicken!





Homemade Shake and Bake Pork Chops


4 pork chops

2 cups shake and bake


Preheat oven to 350 degrees. Place 1 pork chop at a time in bag, with 2 cups of shake and bake. Shake to coat the whole pork chop. Place in a greased baking pan. Take any leftover shake and bake that is in the bag and spread it over top the pork chops. This gives it extra coating. Bake in preheated oven for 45-50 minutes.
Homemade Shake and Bake Chicken Nuggets


2 chicken breasts, cut into nugget sized pieces

2 cups homemade shake and bake


Moisten the chicken pieces with milk or water. Pour about 2 cups mixture, or more if needed, into a plastic bag. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees for 45-60 minutes. Discard plastic bag with unused coating. DO NOT reuse extra coating that has come into contact with raw chicken!
Homemade Shake and Bake Potatoes Recipe


10-12 medium potatoes

1/4 cup oil of choice (olive or canola)

1 package dry ranch dressing mix or dry Italian dressing mix

1 cup homemade shake and bake


Preheat oven to 450F. Wash and dry potatoes. Cut potatoes int 1 inch cubes. Place potatoes in a large bowl or gallon-size bag and drizzle with olive oil. Toss or stir well until potatoes are coated with the oil. Combine the remaining ingredients in a small bowl and stir together. Add dry ingredients to potatoes. Shake in the bag or stir in the bowl until all potatoes are coated with the seasoning mix.


Place on a baking sheet (at least a 10×15 sized) 45 minutes at 450, stirring and flipping potatoes halfway through. Remove from oven, salt to taste and serve. Potatoes should be light and golden brown when they are finished. Bake time may vary depending on the size of potatoes. Makes 10 servings.






from living on a dime

Instant Pot Spaghetti--Mine

This is my version of the IP Spaghetti.  Man is is GOOD!!!!!  Yes it it!!!!  Lick the pot clean!!!!

Instant Pot Spaghetti

1 lb Ground Beef (cooked) (or 2 1/2 c Freeze Dried Ground Beef with 2 c hot water)         
        (could use sausage, but hubbs has gout, so...)
8 oz Spaghetti, broken in half and crisscrossed over the meat to prevent noodles from 
         sticking together.

On top of the meat and noodles add:
3 cloves garlic, minced (1 T Minced garlic or 1/2 tsp garlic powder)
1/2 tsp onion powder
1/2 tsp Italian Seasoning
1 tsp Oregano
1 tsp Sugar
1 (14.5 oz) crushed tomatoes (no salt added), undrained
1 (6 oz) can tomato paste (no salt added)
2 1/2 c water poured over the top
Salt and Pepper to taste

Do not stir, just push noodles down so that they are completely submerged in the liquid.  It's okay if they break a little bit as you do this.  

Manual pressure for 8 min high pressure.
QR when time is up.

Add the following Cheeses:
1/2 c grated Parmesan Cheese
1 c non-fat cottage cheese
1 c Ricotta Cheese
1 c shredded Mozzarella Cheese

Mix until all cheeses are incorporated and noodles are separated.

Eat and Enjoy!!!!!

Best Pancakes from Pressure Luck

The Best Pancakes

by Jeffrey at Pressure Luck | May 10, 2018

3/4 cup of buttermilk (or 3/4 cup of milk + 2 tbsp of white vinegar, mixed together and set to sour for 5 minutes)
1 egg
1/4 tsp of vanilla extract
2 tbsp of salted butter, melted
1 cup of all-purpose flour
2 tbsp of sugar
1 tsp of salt
1 tbsp of baking powder
1/2 tbsp of baking soda
1/4 tsp of vanilla extract
1/4 tsp of almond extract (you can sub lemon extract instead if you wish!)
Cooking spray
TOPPINGS:
Maple syrup (mandatory, of course)
A pat of butter (come on, you’ve gotta!)
Whipped Cream (fun, but optional)
Fruit (like berries and/or bananas, healthy but also optional)
Powdered sugar (totally optional)
Chocolate chips (also totally optional)

This will make about 8 larger-sized silver dollar pancakes. Want to make more than 8 pancakes? Double or triple the batter!

The longer you cook each pancake on it’s side, the crisper the outer edges will be (but the inside will still be light and fluffy!). So if you want softer edges, cook for less time on each side (again, this all depends on the stove as they all vary, but you’ll get the hang of it once you start).

As mentioned, if you don’t have buttermilk on hand, simply turn your milk into buttermilk by adding in 2 tbsp of white vinegar to 3/4 cup of whole milk.

Want lemon poppy seed pancakes? I got you. Sub lemon 1/2 tsp lemon extract for the vanilla and almond extracts and add in 1 tbsp of poppy seeds

In a large mixing bowl, whisk together ALL ingredients (except the cooking spray, obviously) to form a batter. It will be thick, but try to get it nice and smooth (it’s okay if a few lumps remain)
Place a griddle, skillet or large frying pan on your stovetop, turn the burner to high and and let it get hot for a solid 3-5 minutes (all ranges vary depending on gas vs. electric)
Spray the griddle/skillet/pan with cooking spray and use 1/4 cup measuring cup as a guide to dole out the batter for each pancake. Don’t worry about getting all of the batter out of the measuring cup when you dispense onto the griddle – whatever falls out is fine. Also, try not to dispense the batter on the griddle too closely as the pancakes will expand and rise when cooking and it’s easier to flip if they don’t touch one another (but it’s okay if the edges do. Remember, in the end it’s all about the taste, not the formation)
After about 3 minutes of cooking on one side, you’ll see some bubbles have formed. Take a spatula and see if it easily slides under the pancake. If it does, it’s ready to flip. Do so quickly and then cook on the other side for another 2 minutes and then remove and place on a plate. Repeat the process until all of the batter has been turned into pancakes
Stack on a plate, pour on some maple syrup (I like doing it in between each pancake) and but a nice pat of butter on top! Feel free to also dress with any whipped cream, chocolate chips (I also like layering them in between each pancake), powdered sugar or fresh fruit too. Serve immediately
Enjoy!
© 2017 PressureLuckCooking.com