Southern Fried Chicken Thighs; Santa Fe Stuffed Bell Peppers - NuWave Brio 14Q El Manual Del Propietario

Southern Fried Chicken Thighs

Ingredients:
6-8 chicken thighs, bone-in
2C flour
1C buttermilk
1T garlic powder
1T black pepper
1T paprika
1t sea salt
1t onion powder
1t cumin
½t cayenne pepper
½t oregano, dried
½t thyme, dried
Directions:
1. In a resealable plastic bag, place the chicken thighs and
buttermilk and seal the bag. Place in the refrigerator for at least
2-3 hours.
2. Remove the chicken from the bag and reserve the buttermilk;
set aside.
3. Combine the flour and all the spices into a bowl large enough to
dredge the chicken in the seasoned flour.
4. With each piece of chicken, dredge the chicken in the seasoned
flour, then dip it back into the buttermilk. Again, dredge the
chicken back into the seasoned flour.
5. Place the chicken on the Tray in position 2. Cook the chicken in
batches, if necessary.
6. Set to 375˚F for 20 minutes.
7. Check the chicken every 5 minutes or so and turn the chicken
over each time for even cooking.
8. After 15 minutes of cooking, check the chicken with a meat
thermometer. Chicken should reach an internal temperature
of 165°F.
9. Serve with corn on the cob and enjoy.
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recipes
(Serves 6)

Santa Fe Stuffed Bell Peppers

Time and Temp:
Prep Time: 10 minutes
Cook Time: 9 minutes
Temp: 360˚F
Ingredients:
1½ c cooked rice
1 red pepper
1 yellow pepper
1 green pepper
1 orange pepper
2 pounds ground beef
2 c fresh spinach
1 c mozzarella cheese, shredded
1 c frozen corn medley
1 T cayenne pepper
2 T seasoning salt
2 T black pepper
Directions:
1. Add water to stock pot and bring up to a boil. While waiting
for water to boil, slice off tops of each peppers. Remove the
membrane and seeds; set tops aside.
2. When water is boiling, lightly drop in peppers and cook for up
to 3 minutes. Remove and drain on paper towels, upside down.
3. Add ground beef to a frying pan and brown on medium-high heat
until cooked through. Drain fat from frying pan and set aside.
4. Press "PREHEAT". Set to 360°F for 9 minutes.
5. To the frying pan with browned beef, on medium heat, add
spinach, cheese, corn, cooked rice, salt and pepper. Cook until
spinach begins to wilt.
6. Fill each pepper with the beef mixture.
7. Once preheated, place peppers onto Mesh Tray. Place Tray
with peppers in position 1. Insert Probe into pepper far enough
that it reaches into beef. Set Probe to 155°F. Cook.
8. Check to see that internal of 155°F has been reached. Once
cooked, remove and transfer peppers to serving plate. Top with
reserved, sliced pepper tops.
(Serves 4)
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