Baked Chicken Schnitzel

This dish is oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad.

Ingredients

• 1 tablespoon olive oil, or as desired

• 6 chicken breasts, cut in half lengthwise (butterflied)

• salt and ground black pepper to taste

• ¾ cup all-purpose flour

• 1 tablespoon paprika

• 2 large eggs eggs, beaten

• 2 cups seasoned bread crumbs

• 1 large lemon, zested 

Directions

• Step 1

  Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

• Step 2

  Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.

• Step 3

  Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.

• Step 4

  Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.

• Step 5

  Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Boilermaker Tailgate Chili

This is the chili recipe for football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

Ingredients

• 2 pounds ground beef chuck

• 1 pound bulk Italian sausage

• 3 (15 ounce) cans chili beans, drained

• 1 (15 ounce) can chili beans in spicy sauce

• 2 (28 ounce) cans diced tomatoes with juice

• 1 (6 ounce) can tomato paste

• 1 large yellow onion, chopped

• 3 stalks celery, chopped

• 1 green bell pepper, seeded and chopped

• 1 red bell pepper, seeded and chopped

• 2 peppers green chili peppers, seeded and chopped

• 1 tablespoon bacon bits

• 4 cubes beef bouillon

• ½ cup beer

• ¼ cup chili powder

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

• 1 tablespoon dried oregano

• 2 teaspoons ground cumin

• 2 teaspoons hot pepper sauce (e.g. Tabasco™)

• 1 teaspoon dried basil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 1 teaspoon white sugar 

• 1 (10.5 ounce) bag corn chips such as Fritos®

• 1 (8 ounce) package shredded Cheddar cheese

Directions

• Step 1

  Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

• Step 2

  Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

• Step 3

  After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

• Step 4

  To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Peach Jam Coffee Cake

This coffee cake gets a double hit of peach flavor from using both jam and fresh fruit. For best results, use a good- quality peach jam (preferably homemade, if you have it). Make sure to cool this cake completely before slicing.

Ingredients

• 2 1/4 cups all-purpose flour

• 3/4 cup white sugar

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground nutmeg

• 3/4 cup unsalted butter, softened

• 1 cup plain whole-milk Greek yogurt

• 1 large egg, at room temperature

• 2 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 1 cup peach jam

• 2 small fresh peaches - peeled, pitted, and sliced

Directions

1. Preheat the oven to 350 F. Lightly grease a 9-inch springform pan.

2. Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.

3. Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.

4. Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

Minnesota Mail Carrier Cookies

These cookies have a funny name but they sure taste good. Make a plate up for your mail carrier.

Ingredients

Ingredient Checklist

• 1 cup shortening

• 2 cups packed brown sugar

• 1 teaspoon baking soda

• 2 tablespoons warm water

• 3 large eggs eggs

• 1 cup flaked coconut

• 1 cup rolled oats

• 1 cup chopped dates

• ½ cup chopped walnuts

• 2 ½ cups all-purpose flour

Directions

• Step 1

  Preheat the oven to 400 degrees F (205 degrees C).

• Step 2

  Dissolve the baking soda in the warm water. Cream the shortening with the brown sugar until light. Stir in the eggs, baking soda mixture, coconut, oatmeal, dates or raisins, nuts and flour. Mix until combined. Drop by teaspoonfuls onto baking sheets.

• Step 3

  Bake at for 8 to 10 minutes.

Fair Sausage and Peppers

It wouldn’t be a county fair with questionable sausage and peppers that have probably been cooking for far too long.

Ingredients

• 8 (4 ounce) links Italian sausage

• 1 tablespoon garlic flavored olive oil

• 3 medium (blank)s green bell pepper, seeded and cut into strips

• 2 medium (blank)s red bell peppers, seeded and cut into strips

• 1 yellow bell pepper, seeded and cut into strips

• 1 (14.5 ounce) can diced tomatoes, drained

• 2 tablespoons Italian seasoning

• 6 cloves garlic, chopped

• 1 large onion, cut into wedges

• ¼ cup grated Parmesan cheese

• ¼ cup shredded mozzarella cheese

• 2 tablespoons garlic flavored olive oil

Directions

• Step 1

  Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.

• Step 2

  Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.

• Step 3

  Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

Fair Funnel Cakes

It wouldn’t be a fair without funnel cakes. During our Virtual Fair, we’ll be sharing our favorite fair foods. Also, don’t forget to enter our fair contests!

Ingredients

• 1 egg

• ⅔ cup milk

• ¼ teaspoon salt

• 2 tablespoons white sugar

• 1 ⅓ cups sifted all-purpose flour

• ¾ teaspoon baking powder

• 1 quart vegetable oil for frying

• ¼ cup confectioners' sugar for dusting

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Directions

• Step 1

  Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth.

• Step 2

  Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).

• Step 3

  Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.