8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
Saturday, August 6, 2011
Tuesday, August 2, 2011
Caramel Sauce
3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract
1 Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2 Bring to boil for 3 to 5 minutes depending upon thickness desired.
3 Remove from heat and stir in evaporated milk and vanilla.
Read more: http://www.food.com/recipe/caramel-sauce-69479#ixzz1Tvvk0RIy
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract
1 Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2 Bring to boil for 3 to 5 minutes depending upon thickness desired.
3 Remove from heat and stir in evaporated milk and vanilla.
Read more: http://www.food.com/recipe/caramel-sauce-69479#ixzz1Tvvk0RIy
Curried Zucchini Soup
2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 tablespoon curry powder sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock
1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
1 large onion, halved and thinly sliced
1 tablespoon curry powder sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock
1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
Garden Fresh Tomato Soup
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth 2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
Directions:
1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
http://allrecipes.com/Recipe/garden-fresh-tomato-soup/detail.aspx
1 slice onion
4 whole cloves
2 cups chicken broth 2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
Directions:
1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
http://allrecipes.com/Recipe/garden-fresh-tomato-soup/detail.aspx
Subscribe to:
Posts (Atom)