When I was much younger, and I used to visit my grandpa every Sunday for dinner, he used to sometimes make cornflake chicken.  This week I was feeling nostalgic, and I decided to try making it for myself.  So I consulted my good friend Mr. Google, and I got the closest recipe I could find for his recipe…

So without further ado, here it is….

Cornflake chicken

Ingredients:

  • 2 c. cornflake crumbs
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. ground thyme
  • 1/2 tsp. red pepper
  • 4-6 chicken breast halves, skinned
  • 1/4 c. buttermilk, or 2 beaten eggs
  • butter

Directions:

  1. Rinse and dry chicken pieces.
  2. Put chicken into a zip-top bag, and pour buttermilk into bag.  Swirl it around to coat chicken.
  3. Let chicken sit for a while to brine in the buttermilk.  (At least an hour.)
  4. (Skip those last two steps if you are using eggs instead of buttermilk.)
  5. Combine first 5 ingredients in another plastic bag. Shake to mix well.
  6. Place chicken in bag of crumbs and shake to coat.
  7. Place chicken on broiler pan which has been sprayed with vegetable spray.
  8. Dot chicken with butter.  Or melt butter in microwave and drizzle over chicken.
  9. Bake at 400 degrees for 45 minutes or until done.
  10. Bask in the glorious glow of being worshiped by anyone who eats this.

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Sorry, but this will be a short entry.  I just had to brag…

Last night, I made the BEST salad for dinner!

Fancy-Shmancy, eh?

Fancy-Shmancy, eh?

Here are the ingredients for 2 servings:

  • leftover crab from random cajun restaurant, removed from shells (or anywhere you want to get crab from.  But don’t use the fake stuff.  Just don’t.)  I think I had about 1/2 lb. of crab, including the shells, but this would probably be better with more.
  • a bit of mayo, plain yogurt or olive oil
  • 1/2 avocado, sliced thinly
  • 1/2 cucumber, sliced thinly on a mandolin, or diced finely
  • 1/2 mango, diced
  • 1/2 red bell pepper, diced
  • 2 Tbsp cilantro
  • zest and juice from 1 lime
  • 1/4 cup diced red onion
  • OPTIONAL:  1 jalapeno pepper, minced
  • Bag-O-Salad, whatever kind you like. 
  • Non-creamy dressing for salad.  (I used the white balsamic vinaigrette that came with the salad bag.)

To assemble:

  1. Dump the salad bag ingredients into a large bowl and mix to your little heart’s content.  Set aside.
  2. If necessary, remove crab meat from shells.  Discard shells, unless you want to save them and get all gourmet and make a stock with them later, but whatever. 
  3. Add mayo/yogurt/olive oil (I used 1-2 Tbsp of mayo) to crab and mix well.  (This is to bind the crab together.  You can skip this step if you like.  But it just adds to the Yummy.)
  4. Mix  lime juice/zest, mango, bell pepper, onion, cilantro (and jalapeno).
  5. Get a bowl. (A small salad/soup bowl is fine.)  Line the bowl with plastic wrap (leave enough on the edges to overlap later) and spray with non-stick spray.
  6. Add avocado, in whatever decorative pattern you choose, to each bowl.
  7. Add 1/4 crab mixture to each bowl.
  8. Add enough of mango relish to cover the crab.  Maybe even a little more. Whatevs.
  9. Split remaining crab mixture between the bowls, making another layer.
  10. Add a layer of cucumber particles to each bowl.
  11. Now this is where the extra plastic wrap comes in…  Take the extra flap of plastic wrap from each side, fold it over the stuff that you placed in each bowl, and smoosh the salad down, compacting everything.
  12. Divide the (lettuce) salad among 2 plates.
  13. Unfold the plastic wrap flaps from the top of each bowl, then carefully/quickly flip each bowl over on top of its respective plate of lettuce, and take off the bowl.
  14. Remove plastic wrap.
  15. Marvel at your general awesomeness. 
  16. YAY!!!!

This morning, the Johnnycakes requested another vegan breakfast.  And since I was in a rather accomodating mood, I obliged…  Therefore, I now bring you…

Vegan Breakfast Number 2!

INGREDIENTS (serves 2):

  • 4 frozen hemp waffles
  • 2 Tbsp vegan butter or margarine
  • 1-2 peaches, chopped roughly
  • 1 handful pitted bing cherries
  • 1 handful blueberries
  • 2-3 Tbsp brown sugar
  • 1/4 cup white wine
  • 1/2 cup powdered sugar
  • a bit of soy milk to make icing…  2-3 Tbsp?
  • dash of cinnamon, and nutmeg might be nice as well…
  • Vegetarian sausage patties

Directions:

 

PEACH/BERRY MIXTURE:
  • Preheat oven for sausage patties and heat according to directions on package.  Or nuke them. Whatever floats yer boat…
  • Heat up a small saucepan and melt butter/margarine.
  • Throw in fruits and cook until soft.  Or until thawed, if you are using frozen fruits.
  • Add cinnamon and whatever other spices you want to throw in.
  • Add white wine and reduce.
  • Add brown sugar and stir.
ICING:
  • Put powdered sugar into small bowl.  Slowly add tiny amounts of milk, and whisk until it’s the consistency of thin icing.
WAFFLES:
  • Put them into a toaster and wait for them to pop up.
ASSEMBLY:
  • Stack 2 waffles on plate per person.  Add sauteed fruit mixture, and drizzle with icing.  Serve with sausages.
YUM!

Icing is yummy on sausages too!

 If there is one thing that  I do rather well, it’s CHILI!  I love to make beef chili, turkey chili, venison chili, and the other night, I made vegetarian chili!  (This is the kind with TVP as a sort of meat substitute.  If you are copying this recipe, you can sub black beans instead.  But I’m sorta diggin’ the TVP…)

Ingredients for TVP Chili:

Chili ingredients

Chili ingredients

You will need:

  • 1 cup TVP (textured vegetable protein) granules
  • +/- 1 cup boiling water, to reconstitute TVP
  • 1 can chopped/diced/stewed/whatever tomatoes
  • 1/2 can corn, drained (Use the other half for the cornbread below.)
  • 1 can tomato sauce or tomato paste
  • 1/2 bottle of beer
  • 1 onion, diced
  • 1-2 cups frozen mixed veggies (optional)
  • chili seasoning of your choice, in the amount of your choice.  I used 3 Tbsp of a really nifty chili seasoning that I got in Terlingua.
  • 1 can kidney or pinto beans, drained and rinsed
  • 1-2 Tbsp olive oil
  • 1-2 cloves garlic, minced
  • whatever secret ingredients you use for your chili.  I have mine, and no, I’m not sharing. 

 

Directions:

ABOUT 10-20 MINUTES BEFORE MAKING CHILI:

  • Add boiling water to TVP and let it sit there and reconstitute for 10-20 minutes.  Add some tamari or worchestershire sauce for flavor if you want.
TVP and H2O

TVP and H2O

 

ON WITH THE SHOW:

  • Get out your favorite chili-making pot/pan, and fire that sucker up!
  • Add olive oil, and saute onions and garlic until clear.
Onions...

Onions...

  • Add veggies, tomatoes, and beans, and warm through.
Pretty, isn't it?

Pretty, isn't it?

  • Add tomato sauce/paste, and TVP
TVP in chili...

TVP in chili...

  • Stir…
YUM!
YUM!
  • Add THE MOST IMPORTANT INGREDIENT:
Beer!

(Add 1/2 of the bottle. The rest is for the cook!)

  • Add the chili seasoning and the rest of your secret ingredients and warm though…
Yay, Chili!

Yay, Chili!

 

Cornbread!

INGREDIENTS:

Cornbread ingredients

Cornbread ingredients

  • 1 box Jiffy or Martha White cornbread or corn muffin mix.
  • 1 small can of evaporated milk.
  • 1/2 can whole kernel corn, drained (split with chili recipe above)
  • 1/2 small onion, diced and sauteed
  • 1/2-1 cup shredded cheddar or mexi-mix cheese
  • 1 aig

Directions:

  • Preheat your oven according to cornbread package directions.
  • For the onion, an easier way to go would be to saute the whole onion from the chili recipe above first, and then take out about 1/3 of it for the cornbread.
  • Put onion and corn in mixing bowl.  
  • Basically, you will be following the directions on the package of cornbread, but adding other ingredients and substituting the evaporated milk for the regular milk called for on the package.
  • Add the rest of the ingredients and stir.
Cornbread batter

Cornbread batter

  • Pour into 8×8 square pan, or cake pan, and bake according to package directions.
Before...
Before…
...And after!
…And after!
Enjoy!
YUM!

YUM!

Apparently the Food Fad du Jour is to be vegan…  The trick is not to be a total nazi about it…

So this morning, at the request of Johnnycakes, I made a vegan breakfast, and it was easy and super yummy!

INGREDIENTS:

(serves 2)

  • 4 frozen hemp waffles
  • 1 banana
  • 2 tsp ground flax seeds
  • 2 tsp wheat germ
  • agave nectar
  • vegan margarine

DESTRUCTIONS:

  1. Heat up waffles in your toaster.
  2. Slice banana.
  3. Assemble stack of waffle, then margarine, then waffle, then margarine, then 1/2 of sliced banana, and sprinkle with flax seeds and wheat germ.
  4. Use agave nectar instead of syrup.  Low glycemic index!  YAY!
  5. Post goofy photos to blog:
This would have been a full plate, but hey, I was hungry…
YUM!

YUM!

 

NOM!

The JohnnyCakes likes 'em!