Colens Recipes

I kid you not, these chicken thighs are the BEST of the BEST and quick and easy to make. They are SUPER moist, SUPER tender and SUPER flavorful. We couldn't stop eating them and they are going straight to the TOP of my FIVE STAR recipe list. 6 boneless skinless chicken thighs  (thawed) Milk to cover 1/4 cup melted butter 1 tablespoon Coleen's seasoned salt (click here for recipe) 3/4 teaspoon coarse ground black pepper 1/2 teaspoon salt 1 cup flour 2 teaspoons paprika Put the chicken in a large bowl and cover with milk (I use 2%). Let this sit in fridge for 30 minutes. Meanwhile, mix the flour, seasoned salt, salt and pepper, and paprika until well mixed. NOTE: I've only ever tried this with my own seasoned salt mixture (click here for recipe) I can't tell you if any other seasoned salt mixtures would taste as good. Drain the milk off of the chicken and put the chicken in the flour mixture and toss to coat evenly. Preheat your oven and an EMPTY...

I don't know about you, but I have ruined a LOT of expensive shrimp over the years by not cooking it properly. I have been known to turn $20 dollars worth of beautiful raw shrimp into a bowl of shrimp that has the texture erasers!!  Very frustrating for sure!! Well, not any more, my friends!! I have found the easiest, quickest, most fool proof and certainly most delicious way to cook RAW shrimp. Where has this recipe been all my life?? Am I the only one who didn't know this trick? A QUICK 30 MINUTE BRINE 1 cup cold water 2 cups ice (I just used an ice cube tray full) 1/4 cup kosher salt 1/4 cup white sugar Mix the brine ingredients well, then add 1 pound of large raw shrimp (roughly 25 shrimp to the pound) that have had the heads, shell and back vein removed (leave the tail on if you want). Stir the shrimp GENTLY into the brine and make sure it reaches all of the shrimp evenly, then chill (shrimp in brine) in the fridge for 30 minutes. After 30 ...