Baked Buffalo Wings II

Baked Buffalo Wings II
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Parmesan Garlic Chicken

Parmesan Garlic Chicken
1/2 cup grated parmesan cheese
1 envelope Italian salad dressing mix
6 boneless skinless chicken breasts
1/2 teaspoon garlic powder
Preheat the oven to 400 degrees. Combine the parmesan cheese, italian salad dressing mix and garlic powder. Lightly moisten the chicken with water. Coat the chicken with the cheese/dressing mixture. Place the chicken in lightly greased baking dish. Bake in the preheated oven for approximately 20-25 minutes or until the chicken is done.

Baked Green Tomatoes

Baked Green Tomatoes
8 medium-size green tomatoes
1 cup small bread crumbs, toasted
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
1/3 cup grated parmesan cheese
Cut tomatoes into 1/2-inch slices. Arrange half of the tomato slices in a single layer in a greased baking dish. Sprinkle half the crumbs, half the salt and pepper and half the butter or margarine. Repeat for second layer and sprinkle cheese on top. Bake at 350 degrees F for 40-45 minutes until tender.

Bayou Beans & Rice

Bayou Beans & Rice
1 tablespoon oil
3/4 cup diced andouille sausages or 3/4 cup kielbasa
1 cup chopped onion
1 cup diced red pepper
1/2 cup diced celery
1/4 teaspoon dried cajun seasoning
1 (14 1/2 ounce) cans chicken broth
1/2 cup water
1 cup uncooked long-grain rice
1 (15 1/4 ounce) cans dark red kidney beans, drained and rinsed
Heal oil in a medium-sized pot over medium-high heat. Add sausage, onion, red pepper, celery and seasoning; cook, stirring occasionally, until browned, about 5 minutes. Add broth and 1/2 cup water. Bring to a boil and stir in rice. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. Stir in beans; cook, uncovered, until heated through, about 2-3 minutes.

Mississippi Chicken

Mississippi Chicken
5 -6 boneless skinless chicken breasts
1/2-1 cup margarine
salt & pepper
3 -3 1/2 cups cheese crackers, crushed
Dip chicken in melted margarine. Salt and pepper. Then coat with crushed cheese crackers. Place in baking dish and cover tightly with foil. Bake in 300° oven for 1 or 1-1/4 hours. DO NOT uncover until cooking time is over.