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Tuesday, October 11, 2011

"Crush On You" Oven Fried Chicken

The name of this recipe was unique and sounded so yummy, I just new it was a must try, and I'm glad I did!

1 cup crushed cornflakes
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 stick melted butter
1 tablespoon milk
3lbs chicken, your choice of cut

Preheat the oven to 400, lightly grease a jelly roll pan and set aside.(line pan with foil to avoid mess) In a heavy duty zip lock bag, combine the cornflakes, cheese, salt, garlic powder.

In a shallow mixing bowl, combine the butter and milk, whisking to blend.

Dip the chicken into the mixture, then dip it in the cornflake mixture, shaking to coat.
Place the chicken on the prepared pan, bake for 45 minutes, or until the juices run clear. Serve and enjoy!

 (Line your pan with foil to avoid the mess on the pan like above.)

We LOVED this recipe. I had never tried cornflakes on chicken, but I must say it was good. It reminded me of the Shake and Bake chicken my mom used to make as a kid, only this was way better. If you want to try an new twist on chicken then give this a try.

Until Next Time


Thursday, October 6, 2011

Root Beer Molasses Glazed Pork Tenderloin

I want to start this entry off with a little story. There was these three moles crawling in a tunnel. The papa mole says yum, I smell mashed taters. The Mama mole says yum, I smell fried chicken. The Baby mole says yuck, I smell molasses! Just a little humor to get you in a good mood to try this yummy recipe! It is from the Tupelo Honey cook book and can be found on page 149. The book suggest pairing this recipe with a nice glass of Riesling, sadly I only had Zinfandel.

1 pork tenderloin (around 1lbs)
12 ounces of root beer
1/2 cup molasses
1 tablespoon canola oil

Cut the tenderloin diagonally into 1 inch thick slices and set aside.
In a medium mixing bowl, combine the root beer and molasses, mixing thoroughly. Poor over the pork loin. Let marinate for at least 1 hour.

Heat the canola oil in a large heavy skillet over high heat. Drain the liquid from the pork and place the pork in the hot oil. Sear each side for 3 minutes or until cooked to medium or to preference, I cooked mine till well done.

This was a great twist on pork loin. Carson normally doesn't care for pork, something about the way he had to eat it in his child hood or some silly thing. If I want pork, then I have to come up with clever ways to entice him with it. As you can see in the above pic, I served this with cheesy ranch baked potato's, steamed carrots, and fresh baked biscuits, well the frozen kind you bake. I still haven't been able to master the southern art of good biscuit baking, I tend to bake these deadly weapons you could throw at a robber. I would give this recipe a 2 on the easiness scale because it was so simple. It is a must try!

Until next time, happy eating!

Jason =)