Thursday, August 19, 2010
Wednesday, August 18, 2010
Mustard & Panko Oven-Fried Chicken
Adapted from Paula Deen
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil, divided
1 tablespoons freshly minced thyme leaves
Salt and pepper
2 Tb Dijon mustard
1 Tb water
2 boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Preheat oven to 400ºF. Line a baking sheet with foil and place a cooling rack in the pan. Brush the rack with oil.
In a shallow dish, combine Panko, cheese, 1 tablespoon olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
Dip each chicken breast in mustard mixture to coat and then dredge each in bread crumb mixture, patting the crumbs into place if necessary. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown.
Tuesday, August 17, 2010
Monday, August 16, 2010
1 cup flour
1 cup sugar
2 tsp baking powder
1/2 cup milk
2 Tb butter, melted
1 McIntosh apple or equivalent other fruits (use as much as you'd like)
1 tsp sugar
Preheat oven to 400ºF.
Grease an 8x8-inch baking pan.
Sift together flour, sugar and baking powder.
Beat together egg and milk and add to dry ingredients.
Pour into prepared pan.
Cut fruit and place on top of batter. Sprinkle with cinnamon and about 1 tsp sugar.
Bake 25-30 minutes until toothpick inserted in center comes out clean.
As you can see, I get all crazy about placing the fruit — kind of like meticulously filling in every single holes on a waffle with syrup. This is completely unnecessary as the cake bakes up around and over the fruit, so you won't see the pattern. But I still find it very satisfying. Do as you will…