The jerky marinated overnight and now Peter gets it all going on the dehydrator. I make a delicious supper of Italian Chicken & Peppered Onion Bread.
LEM Jerky Cannon
Jerky Seasoning Peter used
Marinated Italian Chicken
1 c. mayo
1 c. Italian dressing
12 tsp. garlic powder
12 tsp. Italian seasoning
12 tsp. onion powder
14 tsp. ground red pepper
14 tsp. paprika
2-4 pounds boneless skinless chicken
Mix together marinade ingredients. Nestle chicken in marinade; refrigerate for at least 2 hours. Set out at room temp for 30 minutes before frying in hot, greased cast iron skillet. Cook until internal temp reaches 165 degrees. Allow to rest a few minutes before serving. This is super good.
Peppered Onion Bread (2 pound loaf)
1 12 c. barely warm water
2 Tbsp. butter
1 12 tsp. salt
4 c. bread flour, fluffed before measuring
14 c. dry milk
4 tsp. sugar
2 tsp. dried minced onion
1 tsp. pepper
14 tsp. garlic powder
2 tsp. yeast
Place all ingredients in bread machine; set to dough cycle. Turn out on oiled surface. Knead 4-5 times and roll into tight loaf. Place in greased bread pan; let rise for 30-45 minutes in warm place. Bake at 350 degrees for 30 minutes or until loaf, when thumped, sounds hollow. Remove from pan and rest on its side for 30 minutes or more before slicing. This was very good toasted the next day with eggs.
Cranberry Bars with Cream Cheese Frosting
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Hi friends! I’m Jennifer, a forty-something wife and mother of 7 children ages 8 – 24. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
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