Chicken con Broccoli

1 bunch of broccoli steamed
1/2 lb. rigatoni, cooked
2 chicken breasts, cooked or grilled then sliced in to finger slices
Cheese sauce:
1/4 cup butter
1/4 cup flour
1 1/2 cup half and half
1 1/2 cup chicken stock
1/2 cup grated cheese
Garlic to taste

Melt butter, blen in flour. Gradually stir in half and half and stock until tickened. Stir in cheese, garlic, salt, and pepper to taste. Heat just until cheese is melted. Pour cheese sauce over chicken, broccoli, and noodles. Toss and serve.

Make sure you have chicken, noodles, and broccoli ready before you start the cheese sauce.

Oven-Fried Chicken

1 pkg. of 8 chicken legs
1 pkg. of 8 chicken thighs or your families favorite cuts
1 quart buttermilk
1 Tbsp. kosher salt
1 Tbsp. ground pepper
Vegetable Oil

Remove the chicken skin if you didn't buy skinless.

Place the chicken in a large bowl and pour the buttermilk over the chicken. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stock pot to a depth of 1-inch and heat to 360 degrees F on a thermometer, or you can use a fryer.

Working in batches, carefully place several pieces of chicken in the oil and fry for 3 minutes on each side until the coating is a light golden brown(it will continue to brown in the oven). Remove the chicken from the oil and place each piece on a metal baking rack set on a cookie sheet. Allow the oil to return to 360 degrees, before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, or until the chicken is no longer pink inside. Serve.

Citrus Marinaded Pork Cutlets

Marinade:
1 yellow onion, coarsely chopped
4 garlic cloves, minced
1/2 cup orange juice
2 limes juiced
1 tsp. coarse salt
8 thin pork cutlets

Mix marinade in zip lock bag and place the pork cutlets inside, mix all over the cutlets the refrigerate 1 hour or up to overnight.

Breading:
1 cup all-purpose flour
2-3 large eggs
2 cups dry plain bread crumbs
Add a little salt and pepper to the flour and the bread crumbs

Spread the flour on a plate and season with salt and pepper. Put the eggs in a shallow bowl and lightly beat. Spread the bread crumbs out on another plate and season with salt and pepper. Remove pork from the marinade and pat dry. Dredge both sides of the cutlets in the flour, and then dip into the egg, letting the excess drip back into the bowl. Press both sides of the cutlets in the bread crumbs so they stick. Set the pork cutlets on a platter and let sit for 30 minutes, ( this part is very important because the bread crumbs will fall of the cutlets). Heat a frying pan with olive oil and cook the cutlets until cook all the way through.

Family likes to top these pork cutlets with fresh mango's or fresh mango salsa.

Chicken Noodle Soup w/ Homemade Noodles (super easy)

Chicken Bouillon 4-6 Tbsp.
1/2 of a large onion (chopped fine)
3 celery stocks (Chopped)
3-5 chicken breasts
3-5 carrots, chopped

Melt 2 or 3 Tbsp. butter
Add onion, celery, chicken bouillon, season with salt and pepper. Simmer 3 to 5 min.

Add water approx 6 cups and bring to a boil. Add chicken and carrots.

Remove chicken when cooked and set aside.

Noodles

2 cups flour
2 eggs
2 Tbsp water (you might need to add a little more until mix is a soft dough)
2 Tbsp. oil

Mix to stiff dough, then let stand five minutes. Roll thin cut and add to boiling soup.

Chop up chicken then add back to the soup once the noodles are done. Then serve.