1 Cook fettucine according to package directions.
2 When ready to serve, serve sauce over fettucine.
Broiled Parmesan Chicken, Broiled Parmesan Catfish Fillets,
Broiled Parmesan Tilapia Fillets
Ingredients × 1
½ teaspoon dried basil
½ teaspoon restaurant black pepper
¼ teaspoon creole seasoning
¼ teaspoon onion powder
Ingredients × 20
3 tablespoons and 1 teaspoon dried basil
3 tablespoons and 1 teaspoon restaurant black pepper
1 tablespoon and 2 teaspoons creole seasoning
1 tablespoon and 2 teaspoons onion powder
Baked Chicken Quarters
Ingredients
⅓ cup lemon juice (I use 2 lemons)
⅓ cup Extra Virgin Olive Oil
1 ½ teaspoons dried leaf thyme
1 ½ teaspoons dried leaf parsley
1 teaspoon Lawry’s Seasoned Salt
8 cloves garlic, grated
1 chicken, about 3 ½ to 4 ½ pounds, quartered 1 teaspoon restaurant black pepper
Directions
1 Heat oven to 375 ºF.
2 Combine lemon juice, olive oil, thyme, parsley, Lawry’s Seasoned Salt, black pepper, and garlic.
3 Toss the chicken with the mixture; arrange in a baking dish.
4 Bake for about 1 ½ hours to 2 hours, turning approximately halfway through cooking. Chicken will be tender when done.
Chicken Stew
Ingredients
1 whole chicken (cut up) or chicken parts
1 teaspoon salt (plain)
2 teaspoons restaurant black pepper
3 tablespoons Extra Virgin Olive Oil (cooking chicken)
1 medium onion (broken in small pieces)
3 tablespoons Extra Virgin Olive Oil (browning flour)
4 tablespoons all-purpose flour
1 red bell pepper (chopped)
1 yellow pepper (chopped)
1 green pepper (chopped)
½ small carrot (chopped)
½ stalk celery (chopped)
2 teaspoons seasoned pepper
1 teaspoon creole seasoning
1 ½ cups water
Directions
1 Season chicken with plain salt and restaurant black pepper. Place 3 tablespoons Extra Virgin Olive Oil in skillet; heat until hot. Place seasoned chicken in Extra Virgin Olive Oil. Lightly brown chicken on all sides.
2 Place onion in skillet with chicken; cook until lucent.
3 Pour 3 tablespoons of Extra Virgin Olive Oil in separate small skillet; add 4 tablespoons of flour to Extra Virgin Olive Oil. Cook until lightly browned.
4 Add gravy to chicken and onion in large skillet; stir. Add vegetables, seasoned pepper, creole seasoning, and water to large skillet; bring to a boil on high heat. Reduce heat to medium; cook for 30 minutes. Reduce heat to low; cook for 30 minutes or until tender. Stir occasionally.
Chicken Tenders
Ingredients
2 cups chicken coating
boneless, skinless chicken breasts (cut in strips) 3 ½ to 4 pounds
buttermilk for soaking chicken (approx. 2 cups)
buttermilk for drizzling chicken coating (can use buttermilk used for soaking chicken)
canola oil (I use 6 to 7 cups)
Directions
1 Put 2 cups of chicken coating in a bowl. (When using my chicken coating, you can cook as much chicken you want, add as much chicken coating you want, and drizzle buttermilk according to how much chicken coating you are using.)
2 Soak chicken tenders in buttermilk for 20 to 25 minutes. Drizzle a few drops of buttermilk onto chicken coating in bowl.
3 Fluff the buttermilk drops into chicken coating with a fork until little crumbles form.
4 Dip each piece of chicken into chicken coating fluffed with buttermilk drops.
5 Preheat oil in work until temperature reaches 350 ºF. Deep fry tenders until golden brown, approximately 6 to 8 minutes.
6 Remove tenders from wok and cool on paper towel.
Baked Chicken Wings
Ingredients
6 tablespoons Extra Virgin Olive Oil
1 tablespoon onion powder
2 teaspoons Lawry’s Seasoned Salt
1 teaspoon garlic powder
1 tablespoon restaurant black pepper
21 to 24 wings
Directions
1 Preheat oven to 425 ºF.
2 Combine olive oil, onion powder, seasoned salt, garlic powder, and black pepper in large bowl. Add chicken wings to olive oil mixture; stir until chicken wings are well-coated.
3 Bake chicken wings, uncovered, in 15 ¼ × 10 ½ × 2 inch stainless steel baking dish in preheated oven for 1 ½ hours or until tender.
Broiled Parmesan Catfish Fillets
Ingredients
Extra
