BOB RECIPE: Crispy Baked Chicken

from:  Kellogg’s
Product:  Corn Flake Crumbs

BOB RECIPE:  Crispy Baked Chicken

1 cup corn flake crumbs
1 1/2 teaspoons seasoned salt
3 pounds broiler chicken pieces, rinsed and dried
1/2 cup evaporated milk
2 tablespoons margarine, melted

Preheat oven to 350 F.

Combine Corn flake crumbs and seasoned salt.  Dip chicken pieces in evaporated milk and coat with corn flake crumbs mixture.  Place in single layer, skin side up, in shallow baking pan coated with cooking spray.  Drizzle with margarine.

Bake 1 hour or until chicken is tender, no longer pink and juices run clear.  DON’T cover pan or turn chicken while baking.

Prep time:  10 minutes

Sarah’s Chicken Paprika

Sarah’s Chicken Paprika
The classic recipe has some heavy cream added to the sauce but I skipped that and I’m glad I did.  The sauce without the cream is divine.  But for special occasion and if heavy cream is available, mix about 1/3 cup heavy cream to the sauce before serving.

1 package (1 1/2 to 2 lbs) chicken thighs, legs or drumstick, rinsed and pat dry with paper towel
2 1/2 teaspoons paprika, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 to 2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 tablespoon minced garlic
1 package (1.25 oz or 36 g) Spaghetti sauce mix
1 can (6 oz) tomato paste
1 3/4 cups water

Combine 1/2 teaspoon each of paprika, salt and black pepper in a small bowl.   Rub this seasoning mix on prepared chicken.

Heat oil in a wok or large skillet on medium high heat.  Brown chicken, about 3 minutes per side.  Transfer to a plate and set aside.

Add chopped onion and minced garlic to wok and saute until onions are tender.  Whisk in a large measuring cup the spaghetti sauce mix, tomato paste and water to combine; add to wok.  Bring to boil.  Return the chicken pieces to wok.  Cover and let simmer until chicken is cooked through, 10 to 15 minutes.  Transfer to serving platter and sprinkle with some chopped fresh parsley.  Great with hot rice.

Make your own Spaghetti Sauce Mix by just combining all these dry ingredients in a small ziploc bag and shake to evenly distribute:

1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon cornstarch
1 1/2 teaspoons garlic salt
1 teaspoon Italian seasoning
1 teaspoon white sugar

A Momma’s Love Affair: Johanna Mirpuri-Cook

I had a fantastic time with a wonderful young MOM in my CelebrEATy Circle February episode.  An awesome Cook, Johanna Mirpuri-Cook just loves to cook for her family.  She is a working mom, has a full time job, a real busy Momma for her 3 cute kids, and fully understands what every Moms go through everyday.  And one of those “got-to-do” daily tasks is making great everyday meals.  She’s been foodblogging for years and you can check her blogs loaded with recipes via http://www.mommacuisine.blogspot.com.

And she recently launched her dream project:  Momma Cuisine/Making Great Everyday Food.  Check her website for full details and also learn about her cooking workshops/tutorials, http://www.mommacuisine.com.

Johanna shared this very easy, yet super delicious chicken dish.  And she wants all the Moms to include this recipe in their recipe collection.  Yes, Johanna can cook, but can she bake?  Johanna says she will find time someday to branch into baking, but meantime, pots and pans, knives and cutting boards, ladles and turners, skillets and woks, are her tools of the trade.

Spanish Chicken Bake

4 bone-in chicken breasts (Johanna prefers bone-in)
1 1/2 cups of long grain white rice
1 15 oz can of fire roasted tomatoes
1 15 oz jar of green olives with pimento
paprika
salt & pepper

Heat a large pan with olive oil. Season the chicken breasts with salt, pepper and paprika. Brown skin side down first. Heat the oven to 425 degrees. Do not cook the chicken all the way, the purpose is just to give it a nice brown color.

In a large casserole dish, place the uncooked white rice in the bottom and place the browned chicken on top. Simply pour the can of roasted tomatoes on top of the chicken and rice. Then, pour the jar of olives, including the olive juice in with the chicken, rice and tomatoes.  (Note: You may need to add about 1/2 cup more water to ensure rice is cooked nicely with a 1: 3 ratio of rice to water).  DO NOT ADD SALT because the olives are already salty there is no need to add more.

You’re a great Mom…Good luck Johanna!