Crispy Baked Chicken & Crack Slaw



Crispy Baked Chicken

1/2 cup all-purpose flour

1/2 cup cornmeal

1 1/2 teaspoon salt ( only added a pinch)

1 1/2 teaspoons chili powder

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1/2 cup milk

1 broiler/fryer chicken ( 3-31/2 pounds) cut up

1/3 cup butter, melted

I added a few sprinkles of Tony Chachere's to the cornmeal mixture for added spice

In a shallow bowl add the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk and then roll in the cornmeal mixture.

Place chicken in a greased 13 x 9 inch baking dish. Drizzle with butter. Bake uncovered at 375 degrees for 50-55 minutes or until juice runs clear,

Recipe from www.tasteofhome.com

I found the recipe on the taste of home community bulletin board

Chicken was very moist and coating was better than any shake and bake.

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I love this coleslaw! Great time to make it since St. Patty's day is not far off and cabbage will be ultra cheap. I also found a great buy on sesame seeds. I saw them in Winn Dixie and the only brand they had was McCormick and a small bottle was 6.99. I put it in the cart then had to put it back because 7 bucks for a tiny bottle of sesame seeds is ridiculous. I was going to make it without the sesame seeds. I had to go into Alachua and stopped at Hitchcock's and found a large bottle for 4.99!

 I found this recipe on www.eastvillagekitchen.com

Crack Slaw (Asian Cole Slaw)

1 bag cole slaw mix ( 14 oz)
5 scallions, sliced
3 tablespoons butter ( didn't use)
3 tablespoons sesame seeds
1 cup slivered almonds ( didn't use)
1 package ramen noodles (minus the flavor pack)**

Dressing

1/2 cup vegetable oil
1/4 cup sugar ( you can use less)
2 tablespoons soy sauce ( used low salt )

Whisk the oil, sugar and soy and add to the Cole Slaw mixture. I use the magic bullet to blend, very easy that way.
* I brown the sesame seeds in the oven on a small oven proof tray. Put them in the oven and turn the broiler on HIGH. No messing around with these. You have to WATCH very carefully. Checked and took the seeds out, with my pot holder and gave them a quick toss and back in the oven to be watched closely.

**Did the same for the ramen except gave them a quick spray with Butter Pam, in the oven on a cookie sheet under the broiler, watch like a hawk and take out ( use a oven glove) a good toss and you are ready to go.

If you aren't serving right away, save the ramen and seeds to add right before serving, you want crisp not mushy noodles.

WOW! Loved this. Top of the make again list.

Note: My friend Carol adds chicken to this so can be made for a nice light summer meal.

Vinegar Slaw with Cucumbers and Dill

In Florida I put Smitten Kitchen's book on reserve. I was number 228 on the list. I checked before we left and I was 187.

Back home I added the cookbook to my local library reserve list and I had it in two days.

Difference in libraries, in Florida you can keep a book out for a month. Home- new books 2 weeks. I also use interlibrary loan at home and I can get books from all over the Island where in Florida the interlibrary range is very limited.

I'm not a fan of mayo-sogged Cole Slaw. I never make it and usually make my favorite which is Crack Cole Slaw. I saw this recipe in The Smitten Kitchen cookbook and I had cabbage in the fridge which I brought back from Florida and wanted to give it a try.

1 medium head green cabbage, cored and shredded

1 large seedless cucumber ( about a pound) sliced thin( used a seeded cucumber)

2 Tbl. chopped fresh dill( used dried)

1/2 cup white wine vinegar

2 Tbl. Kosher Salt( used 1 Tbl. salt)

4 tsp. sugar

1/2 cup cold water( didn't add, I don't like my slaw watery)

I also added one carrot for color and my personal taste.

I shredded the cabbage and carrot in the Cuisinart. I added the cabbage and carrot to a large bowl and added the sliced cucumber and the dill and gave it a good toss to make sure everything was combined.

In another bowl I added the vinegar, salt and sugar and used my whisk to mix until the salt and sugar was dissolved.

Pour the vinegar mixture over the salad.

Left it in the fridge and tossed a few times and picked on it to see how it tasted.

Crunchy Asian Slaw

When I saw this recipe it almost reminded me of the Crack Cole Slaw I'm addicted to. This recipe has so many good thing in it I had to give it a try.


Recipe from-Tasty Kitchen

Ingredients:

Salad:

3 cups Napa Cabbage, Thinly Sliced ( didn't use)
2 cups Green Or Purple Cabbage, Thinly Sliced ( added additional cabbage)
1 Large Carrot, Shredded
1/2 Red Pepper Chopped
5 Green Onions, Chopped (use 2 Of Them For Garnish)
2 Tablespoons Butter ( didn't use)
1 package Ramen Noodles, Noodles only, 3 Ounce Package
1 Tablespoon Sesame Seeds + More For Garnish
1/2 cups Slivered Almonds
1 whole Lime, Juiced

Dressing:

1 clove Garlic, Minced
2 Fresno Peppers, Seeded And Minced ( used Haberno's)
1 teaspoon Ginger, Freshly Microplane Grated
1 Tablespoon Tamari (regular Soy Sauce Will Work) ( Used Soy Sauce- low sodium)
1 Tablespoon Rice Vinegar
1 Tablespoon Honey
1 Tablespoon Sesame Oil
1 whole Lime, Juiced
1/4 cups Olive Oil

1 pinch Salt And Pepper, If Needed( didn't use)

Directions:

Prepare the  dressing-combine all of the listed ingredients (except olive oil and salt/pepper) in a medium-sized bowl. While whisking it together, slowly add in the oil as you continue to whisk. Taste and add salt and pepper if needed. Set aside.

In a large bowl combine cabbages, carrot, red pepper and 3 of the chopped green onions. Set aside.

Place the ramen on a cookies sheet which has been sprayed with oil and place it under the broiler until the ramen starts to turn light brown. Keep and eye on it, and once the ramen starts to brown take the tray out of the oven carefully and tossed the ramen so all sides are toasted. Once both sides are toasted remove from the oven and set aside and allow to cool.

The sesame seed were toasted the same way as the ramen. I don't toast the ramen and sesame together because the sesame seeds seem burn . Love toasted sesame seeds so they go on their own little pan to toast.

Added the slivered almonds- didn't toast them


Add the noodles, sesame seeds and almonds to the cabbage mixture along with dressing. Toss to combine.

Add the lime juice to the salad.

Cut the remaining two green onions and add to the salad. More sesame seeds can be added.

Toss to combine.

Serve right away or can be refrigerated for later.

Fried Rice

Mey gave me a little container of rice. Not wanting to waste it since I'm not a rice enthusiast I figured I would make fried rice for Gabe.

I had chicken left over from DELMARVALOUS CHICKEN, and cabbage from Crack Slaw (Asian Cole Slaw)

Recipe in the short video above.