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Homemade Shake and Bake Mixture

Reviewed: Nov. 10, 2014
We made this last night on drumsticks and they came out so good we're making it again tonight with thighs. Only things we changed were we used PANKO bread crumbs instead of regular, garlic powder in place of garlic salt, celery seed in place of celery salt, and a bit more kosher salt to make up the difference. Also added a couple dashes of cayenne for a teeny kick. The panko is so much more crispy and delicious and doesn't get sticky or soggy at all, try it!!
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Catherine's Spicy Chicken Soup

Reviewed: Dec. 1, 2013
I was first drawn to this recipe because I had never used tomato soup (besides on its own) or salsa in a soup and I wanted to try it. I made a couple changes though, to save time I cubed the raw chicken and cooked it in the olive oil on a pan with the onions and crushed garlic, then let the chicken cool before pulling with my hands. Then I poured the medium chunky salsa and tomatoes (i used rotel tomatoes and chilies instead) in a pot with the tomato soup but only used 1 and a half cups of water, I figured I would add water as I went (didn't need anymore because of the liquid in the tomatoes). I added 3 bay leaves, dried parsley, onion powder, garlic powder, chili powder (i didn't need any salt because chili powder is salty) and I put in a couple tablespoons of chicken Better Than Bullion instead of the cubes, much easier and tastier I think. I decided I wanted it thick so I put in almost the whole container of SC and also added a half teaspoon of corn starch mixed with a tablespoon of water. Then I put in about half a cup of raw rice. It wasn't spicy so I added about 10 drops of green Tabasco and a drop or two of franks red hot (i would have used Sriracha but I was out), and some extra pepper. Also instead of chili beans I used one jar of kidney and one of black beans rinsed. I added cumin too for an extra kick and some adobo. It came out awesome! Basically a white chicken chili.
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