Friday, November 20, 2015

Baking: Our Favorite Fried but not Fried Chicken Cornbread and Veggies

Baked chicken ...
     isn't really a favorite of my children. They, like most people love fried food. So I am so glad that I learned how to make a stand in by using bread crumbs, cornflakes or cornmeal to dredge the meat in. This is a simple to make I sometimes I mix in an equal amount of flour but usually the whole grains hold up on their own in the oven.

The recipe for Chicken Nuggets feeds 7 easily
2 packs of Chicken tenders. Cut into cubes (optional)
1/2 c. of bread crumbs, cornflakes or cornmeal
1/2 c. of flour
1/2 c. of eggs...
2-3 Tbsp. coconut milk or a bit of water in with the egg.
Mrs. Dash or Salt and Pepper to season

*Have a plate or your prepped oiled cookie sheet, ready for your prepped chicken
*Preheat the oven to 375- 400 degrees

1. In a medium bowl mix the flour and with the bread crumbs or one of the three whole grains that I mentioned above. Set it aside.
In another bowl mix the milk or eggs in a bowl. Set this bowl aside the other.
2. Place the chicken on a cutting board and cut them into equal cubes...
3. Season with you favorite seasoning. 
4. Dredge your chicken in the milk mixture then the crumbs, place your chicken on the cookie sheet.
5. When the sheet is full and the chicken isn't too close, place the sheet in the oven on the middle rack and bake for 15-20 min.

:) While the chicken is backing mix up a batch of 
:) corn bread (:

Below are the basic ingredients. I've included the add in that taste good to me. I don't always use the spicy ones because it's such a grown up palate ingredient. Corn Bread is an eye ballin type of quick bread mix. What I mean is, I know how it's supposed to look. Just for recipe/formula sake, I’m stating here the how to and one can make adjustments according to taste based on my original. I’ve learned that in reading a recipe try as is first then make adjustments so you get a idea of the taste of the cook’s likes and your own likes.

That said this is my adaptation of the Indian Head cornmeal and the Quaker Cornmeal recipe on the back of the boxes. I combined a portion of sour cream for the milk.

Ok Grease a large baking dish  (about 13x9x2)

1 C. Cornmeal (I prefer yellow)
1/2 C. flour (all purpose)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. Melted butter
Milk and about 1/4 c. sour cream as a matter of fact I'd measure "about" 1c. Milk and add the sour cream or even yogurt* to it(no stirring).
1/4 c. sugar (less or more)
2 large eggs, beaten  

1. First mix all the dry ingredients together well. Then begin to add in the wet ingredients, taste before you add in your eggs. Is it sweet enough? Are all the ingredients mixed in...with cornbread, lumps are a good thing...not huge but it’s not cake either. I taste for balanced sweetness, because I love the sweetness of the cornmeal.
2. Ending with your extra mix-ins. Pour it into the pan and bake at 350F. Bake until Golden brown on top and a toothpick comes out with moist crumbs that finish cooking in the baking pan!

3. For fun Grind up some Corn and Corn chips;)  how much?  Depends on the amount of mix.. and how much you want to taste...about 1/2 can of corn, but I would grind about 1 cup of corn chips. 
4. For a bit of spice try some cayenne pepper in the dry ingredients.

While your Corn bread and Chicken bake steam some frozen vegetables...
Very simple if you don't have a steamer. Place a little water about 1/4 cup of water per cup of vegetables. Let the water boil add salt and pepper or you own herbs...then the veggies with 2 Tbsp. butter or spread place the top ajar on the vegetables and let them simmer on very low. When they are soft...taste and season to taste.
Another option is to place all the vegetables on a parchment sheet and let them cook in the oven with the chicken. Walla roasted vegetable..season to taste! This is my favorite weather I'm using frozen or fresh vegetable. The other night we ate roast purple carrots and sweet potatoes. Fabulous!

Bon Appetit'

Tuesday, November 3, 2015

Overnight Baked Blueberry French Toast-From Kitchen Explorers

Kitchen Explorers delish dish
I had to bump this post up because it is a great quick recipe and the link under the picture is for a pumpkin spiced french toast! Definately gonna sit down to this during the week for sure before going out the door at 6am!

Take a look at Kitchen Explorers These Ladies and Gents think like fun I love their newletter! This recipe comes from the writer/fellow mom Aviva Goldfarb.
Prep (20 minutes) + Cook (1 hour) + overnight refrigeration
1 small loaf day old challah or French bread
3 eggs
3 Tbsp. sugar
1 tsp. vanilla extract
2 ¼ cups milk, any variety
½ cup flour
6 Tbsp. brown sugar½ tsp. ground cinnamon
¼ cup butter or margarine
2 cups frozen or fresh blueberries
Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.
In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well. Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.
In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes, and cut it into squares to serve.
Here are a few other brunch recipes that will delight your guests:
If you like the blueberry French toast reciinpe, you might also enjoy this Baked Apple French Toast recipe at