Crispy Un-Fried Chicken and Popcorn Cauliflower

I'm actually a bit torn about this chicken recipe. Not that it isn't good- because it is- but because it seemed like kind of a hassle. And, honestly, the place I got it (an unsolicited "trial issue" of Cook's Country) was a bit pretentious for me, stating "no self-respecting fried chicken lover would dream of using anything other than bone-in chicken parts." Well, I'm sorry to disappoint the cooks but, having grown up on a farm and actually killing, plucking and taking apart entire chickens I'm well over anything having to do with chicken bones. I used boneless chicken breasts- I actually cut them into strips (gasp!)- and all was well.

But Caelan loved these, eating three strips, so this recipe will be appearing on my table again. Along with these simple and tasty popcorn cauliflowers, which both girls ate greedily. I suppose it's because they love popcorn...

Crispy Un-Fried Chicken
Serves 8

2 c buttermilk
2 T Dijon mustard
2 1/4 t salt
1 1/2 t garlic powder
1 1/2 t black pepper
1 t hot pepper sauce (I omitted this)
8 (split bone in) chicken breasts, 10 to 12 ounces each, skin removed, ribs trimmed with kitchen shears
2 1/2 c corn flakes (crushed. To do this place in a plastic bag and let the kids play steamroller over it with a rolling pin)
3/4 c fresh bread crumbs
1/2 t ground poultry seasoning (I omitted this)
1/2 t paprika
1/8 t cayenne pepper
2 T vegetable oil

Whisk buttermilk, mustard, 2 t salt, 1 t garlic powder, 1 t black pepper & hot sauce in a large bowl. Add chicken, turn to coat well, cover & refrigerate at least one hour or overnight.

Adjust oven rack to upper middle position and heat to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet and coat with baking spray. (I used the broiler pan)

Gently toss corn flakes, bread crumbs, 1/2 t garlic powder, 1/2 t black pepper, 1/4 t salt, poultry seasoning, paprika and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Dredge chicken, one piece at a time, in crumb mixture; firmly press crumbs into all sides of chicken. Place chicken on prepared rack, leaving 1/2 inch of space between pieces. Bake 35-45 minutes until chicken is deep golden brown, juices run clear and thickest part of the chicken breast (away from the bone) reaches 160 degrees.

Spice it up: increase the hot pepper sauce to 1T, replace salt in crumb mixture with 1/2 t chili powder and increase cayenne to 1/4 t.

This chicken reheats really well. Just heat the oven to 400 degrees and bake a few minutes. Or serve it cold.

Popcorn Cauliflower

Cut a head of cauliflower into small florets (about 3 c). Toss with 2T olive oil and 1/4 t pepper (I also added some garlic salt). Roast at 450 degrees, uncovered, until lightly browned stirring once or twice; about 20 minutes. Sprinkle with grated Parmesan cheese & serve.

Mmmm... Baked Apples

In October I happened upon Laney Pottery's website and was instantly drawn to their apple bakers. I love baked apples. And since I was looking for affordable and useful gifts for my in-laws for Christmas I figured I had found just what I was looking for.

After receiving rave reviews from my in-laws about their apple bakers I figured I needed to try one for myself. Jayme was kind enough to send one out to me and I have- finally- gotten around to trying it! (Every time I was going to it seemed that all the apples had "disappeared"!)

Well, today the girls and I tried out our apple baker. We used the very easy recipe that Laney Pottery provides. We peeled and cored the apple (I used a small melon baller to core it quickly) and placed it in the apple baker with butter, brown sugar, cinnamon & ground cloves.

After baking for 25 minutes it was ready to eat. Hot from the oven this would be a great side dish or dessert served with caramel, ice cream or whipped cream. But I just cut it to bite sized pieces and my girls eagerly ate it without anything else.

At only $9 each these handy -hand made- apple bakers are a bargain. And they can be made in a variety of colors to match your kitchen. Visit Laney Pottery's website or etsy page to order yours.

Macaroni & Cheese with basil bread crumbs

It's probably some sort of crime to say that Mac & Cheese has never been a favorite food of mine. Somehow it just seems "blah". And the boxed stuff... Ick.

So when I got the October issue of Cuisine at Home magazine I skipped over the mac & cheese recipe multiple times. It wasn't until I read the recipe that I thought this might not be typical mac & cheese. First, it has a bit of zing provided by Worcestershire sauce and mustard. Second, it has 4 cheeses in it.

This ain't your kids mac & cheese- but they'll devour it, too!

Here's What You Need
1/2 lb dry pipette or elbow macaroni
3 T unsalted butter
2 T all purpose flour
2 c whole milk, warmed (I used skim)
1/2 c chicken broth, warmed
3 oz shredded fontina cheese
3 oz shredded white Cheddar
3 oz shredded white American cheese
3 T Parmesan, grated
2 t prepared yellow mustard
1 t Worcestershire sauce
Salt,pepper, nutmeg & Tabasco to taste
2 slices soft white bread (I used soft wheat)
10 leaves fresh basil
1 T olive oil

Here's What You Do
Preheat oven to 400 degrees. Coat 4 one-cup oven proof baking dishes (or one 1-qt baking dish) with nonstick spray. (Mine made 6 one-cup servings)

Cook macaroni in boiling salted water in a saucepan for 1 minute less than directed on package (this keeps it from getting mushy during baking). Drain and set aside. Return pan to medium-low heat.

Melt butter in the pan, then add flour; stir until pasty. Gradually whisk in milk & broth, increase heat to medium and bring to a simmer. Cook until slightly thickened, about 4 minutes. Reduce heat to low, stir in cheeses until smooth, then add mustard, Worcestershire and seasonings. Fold in macaroni and transfer to baking dishes.

Process bread, basil, oil, salt and pepper to taste until fine then sprinkle over macaroni. Bake until bubbly and crumbs are browned, about 15 minutes.

Skirt Steak and Crispy Garlic Potatoes

Sometimes you just really was a meat-and-potatoes meal after a long day. And this recipe from Everyday Food magazine is super easy. And quick- 30 minutes from pantry to table. Pair it with a green salad and you've got a great steakhouse dinner for far less than you'll pay to go out! And the steak is great for sandwiches the next day- if you don't eat it all!

The girls absolutely loved the "circle" potatoes- the crispier the better. If you can't find skirt steak at your meat counter ask for a similar cut of meat. Skirt is more marbled so it doesn't need any oils in the pan. If you get a less fatty cut you may want to add a bit of olive oil. And don't cook past medium, otherwise the meat could get tough. It's best at medium rare.

Serves 4
Ingredients

* 2 garlic cloves
* Coarse salt and ground pepper
* 1/2 teaspoon dried thyme
* 3 tablespoons olive oil
* 1 1/2 pounds red new potatoes, sliced 1 inch thick (I like mine crispier so I cut mine about 1/3 inch thick)
* 1 1/2 pounds skirt steak, cut into 4 equal pieces

Directions

1. Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.

2. Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.

Gouda Mashed Potato Casserole

While I like a good mashed potato they are just always "there", you know? Something that you cover with gravy or stuffing to eat. These potatoes, layered with Gouda and then baked, are phenomenal all on their own- no gravy needed!

And the best thing? You can make these a day ahead and refrigerate them until they need to be baked! Perfect for family gatherings!

Ingredients

* 3 1/2 lbs russet potatoes, peeled & cubed
* 1 cup whole milk
* 1/2 cup sour cream
* 6 tablespoons unsalted butter
* 6 slices bacon, thick sliced, diced
* salt
* 2 cups Gouda cheese, shredded, divided (If you can't find Gouda you can use a sharp cheddar)
* 1/4 cup chopped fresh chives

Directions

Preheat oven to 375 degrees.

Boil potatoes in salted water in large pot over high heat until tender, 12 minutes.

Drain, return potatoes to the pot, and dry over medium heat for 1 minute.

Turn off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside.

Saute bacon in a skillet over medium-high heat until crisp.

Drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt.

Assemble casserole, spreading half the potatoes in a 2 quart casserole dish.

Top with 1 cup of gouda, spread with remaining potatoes, then top with remaining cheese.

(At this point you can put these in the refrigerator and bake them the next day)

Bake until golden, 30 minutes.

Garnish with chives.

Parmesan Crusted Chicken

I love dishes that appear like you spent the afternoon in the kitchen but really didn't take as much work as they look like. This Parmesan Crusted Chicken recipe from Cuisine Magazine
tastes like you spent half the day in the kitchen. The crusting keeps the chicken juicy inside and gives it tons of flavor.

In fact, this recipe was in the sample issue they sent to me and is one of the reasons I subscribe to that magazine! I usually pair this with a roasted potato (chop 3-4 medium potatoes into bite size, toss in olive oil and spices and roast in the preheated oven for about 20-25 minutes; toss them in right after you crust the chicken) and side salad but they are also great with these stuffed potatoes.

Makes: Four Servings Total Time: 1 Hour

You need:
2 boneless, skinless chicken breast halves
2 egg whites
2 t. cornstarch
Juice of 1/2 lemon
1 cup coarse bread crumbs (to dry, bake at 200� 10 - 15 min.)
1/2 cup Parmesan cheese, grated
1 T. chopped fresh parsley
1 t. kosher salt
1/4 t. ground black pepper
Zest of one lemon, minced
3 T. olive oil

Directions:
Preheat oven to 450�.
Prepare chicken breasts. Cut in half lengthwise, then pound between plastic until 1/2" thick.
Whisk egg whites, cornstarch, and lemon juice in a shallow dish for the dipping mixture; set aside.
Combine ingredients for crusting mixture (coarse bread crumbs thru lemon zest) in a wide, shallow dish. Crust prepared chicken by dipping both sides first in the dipping mixture, then in the crusting mixture. Transfer the crusted chicken to a rack set over a baking sheet. Air-dry chicken 20 - 30 minutes to help set the crumbs. (See tip at bottom)
Saute the chicken in a large, nonstick, ovenproof skillet over medium-high heat. Cook until golden and crisp on one side. Flip the chicken, then transfer pan to preheated oven to finish cooking, 8 - 10 minutes. (See tip at bottom)

Tip: Dipping and Crusting Chicken
Pat crumbs onto both sides of the chicken breasts - it's okay if some crumbs fall off. Rest at room temperature on a rack for 20 - 30 minutes.
Tip: Sauteing
Saute chicken until golden, about 3 mintues. Carefully flip the chicken (use your hand to help guide it). Then transfer the pan to the oven.

Slow Cooker Baked Beans

I can not believe I don't have a picture of this recipe anywhere! It's kind of a joke that I take pictures of all my food, but this one I missed.

Now, the original recipe came from Kraft but you can really do whatever you want with these.

Slow Cooker Baked Beans

3 cans (15 oz. each) pinto beans, drained, rinsed
1 cup Barbecue Sauce
1 small onion, chopped
1/4 cup firmly packed light brown sugar
2 slices bacon, chopped

PLACE all ingredients in slow cooker; mix well. Cover with lid.

COOK on LOW for 4 to 6 hours (or on HIGH for 3 hours).

Some changes I've made:

• I'm not a ran of fresh onions so I use about 1/4 c onion flakes
• Use 3/4 c BBQ sauce and 1/4 c honey
• Try dark brown sugar for a richer sweetness
• Chop some kielbasa instead of bacon

Really, this is an easy recipe that has as many variations as you can think up. Great for cookouts and backyard BBQs.

5 Minute Southwest Layered Salad

To save money and eat healthier I have decided to serve two meatless meals per week. This quick and easy salad from Kraft is a perfect main course for four or a side dish for a cook out.

I've tossed it together (in 5 minutes- really!) and taken it to the park. The girls both loved having "chippies" in their salad and the ranch dressing mixed with salsa is smooth and tangy.

5 Minute Southwest Layered Salad

Prep Time:5 min Total Time:5 min Makes: 4 servings, 1-1/2 cups each

6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup Ranch Dressing
1 cup broken tortilla chips

PLACE lettuce on serving platter or in bottom of glass serving bowl.

COVER with layers of beans, corn, salsa and cheese.

DRIZZLE with dressing; sprinkle with chips.

Just a note: this salad is really best the day you make it. If your family won't finish it I would suggest this making single servings. If it sits mixed over night the lettuce gets soggy. I mix the beans and corn together in a container and leave the rest separate. It's super easy to just pull everything out of the fridge and toss a salad together for lunch.

Colcannon

A surprisingly easy and tasty dish, Colcannon is quite unknown. Try it in place of your regular mashed potatoes next time. My nephew, a notoriously picky eater, loved these.

Another recipe from The Little Big Book of Ireland.

Colcannon

1 (nice sized) head of cabbage
5-6 peeled potatoes
1 bunch scallions
Lots of butter (at least a stick)
Salt & pepper

Wash and cut the cabbage and potatoes into chunks. Wash & chop the scallions.

Put all into a large pot, add about an inch of water (over) and boil.

When potatoes are fork tender (check at 20 minutes and then again every 5 until done) remove from heat & mash. Add butter, salt & pepper to taste.

Makes 4-6 servings

Boxty (Irish Potato Griddle Cakes)

Boxty on the griddle
Boxty in a pan
If you can't make boxty
You'll never get a man

So goes an old Irish saying. I think it is because boxty is actually so easy to make that if you can't make it then you probably can't cook a bit and no man wants a woman who can't cook. Remember, this was in the days before take-out...

I got this recipe from The Little Big Book of Ireland, a book of all things Irish (so, of course, it's on my shelf!)

Boxty

2 c grated raw potatoes
2 c leftover mashed potatoes
2 c all purpose flour
2 t baking powder
2 t salt
Ground pepper to taste
2 eggs, beaten
1/4 to 1/2 c milk (more or less as needed)
1 T butter or oil (more or less as needed)

Mix together the raw and mashed potatoes.

Sift together the flour, baking powder, salt and pepper, then add the potatoes. Stir in beaten eggs, mixing thoroughly.

Add the milk until it makes a batter.

Drop by the tablespoon full onto a hot buttered or oiled frying pan and cook over moderate heat until browned.

**Boxty is incredibly versatile. With these small boxty you can serve them buttered and sprinkled with cinnamon/sugar, jam or applesauce. I like to use them with stew.

You can also make these large, like a tortilla (make the batter very thin) and fill with about anything.

"Steakhouse" Steaks & Stuffed Potatoes

With Valentine's Day just around the corner and all the "good" restaurants busy I want to share a dinner that is, quite honestly, better than you will get at a restaurant on V Day- and will cost less!

"Steakhouse" Seared Steak and Stuffed Baked Potato

For the steak:

You can buy filets that are already cut or you can buy a tenderloin and cut the filets.
Preheat oven to 425F.

Season filets with salt and pepper. Heat 2T olive oil in an oven-proof pan over medium high heat for 5 minutes.
Sear filets on one side for 4-5 minutes. Turn them over and place the pan in the oven and roast to required doneness
Rare: Sear 5 minutes, Roast 5 minutes
Medium Rare: Sear 5 minutes, Roast 7 minutes
Medium: Sear 5 minutes, Roast 9 minutes
Let filets rest 5 minutes before serving.

And now for the essential side:

Stuffed Baked Potato with bacon, Cheddar and horseradish sour cream
From Cuisine magazine.

Preheat oven to 450F. Wash potaotes, pierce with a fork. Place in a plastic bag and coat with oil. Bake directly on oven rack for 1 hour or until tender when pierced.

Remove potatoes from oven. While hot cut off 1/4 inch, lengthwise (think how Subway sandwiches used to be cut).

Scoop flesh into a bowl, being careful not to tear the skins. Use a potato ricer (or mash) the potatoes.

Fold in to potatoes:
1/2 c. warm half & half (I use whole milk- just let it set out a bit)
1/2 c. grated sharp Cheddar
1/3 c. cooked, crumbled bacon
1/2 stick softened, unsalted butter
Salt to taste

Stuff mixture into potatoes. Place potatoes on baking sheet lined with a cooling rack or parchment paper.

For topping mix:
1/2 c. sour cream
1/4 c. mayonnaise
2 T. prepared horseradish (usually near the seafood)
Juice of 1/2 a lemon
Garnish with 2 T chives (fresh if you can get them)

Now is a good time to begin the steaks. Right after you put the steaks on to sear place the potatoes in the oven. The potatoes need to bake about 10 minutes, until the tops are golden.

When baking is done:
Remove steaks to let rest, remove potatoes and top with sour cream horseradish mixture. Garnish with chives.

Perfect timing! Serve and enjoy the praise.

**If you want to make the potatoes a day ahead- you can! Just bake them at 350F for 25-30 minutes.