Robyn's Recipes
Meal of the Week
Welcome!
Allow me to invite you to a
regular-kind-of-cookin' week. This entree isn't
at all difficult to make, it's not high in fat, and the
taste is so good, that you might want to make a
little extra to save for that midnight visit to the
fridge. I made this recipe this week for my own
family, and my mom liked it as well as my son.
I'm constantly looking for different kinds of ways
to prepare chicken, since it's very affordable.
This recipe calls for instant potato flakes. I have
to be honest... when I first saw that, I wondered....
but it proved to be an excellent ingredient.
Do give this a try!!
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Golden Coated Baked Chicken
(I
used Hungry Jack Instant Potato Flakes, but a
generic brand would work just as well! There are
no bread crumbs in this recipe, and I think it tastes better!)
3
lbs. chicken parts (whatever pieces you like best)
2 eggs
1/4 cup milk
1-1/2 cups instant potato flakes
1 teaspoon garlic powder
1 teaspoon McCormick Seasoned salt
1/2 teaspoon paprika
2 teaspoons poultry seasoning
3/4 cup Parmesan cheese
4 tablespoons melted butter or margarine
Remove
skin from chicken, rinse, and pat dry.
Set aside.
In
a bowl, beat eggs and milk.
In a separate bowl, combine potato flakes, garlic powder,
seasoned salt, paprika and poultry seasoning.
(You can add a little pepper, too, if you'd like to!)
Pour Parmesan cheese into the mixture, then mix together
well with a fork.
Line a large baking sheet with aluminum foil, and spray well with
cooking spray. (using foil makes for much less sticking and
easier clean-up!)
Dip chicken pieces in egg mixture, then roll each piece in
in the potato flake mixture to coat evenly on all sides. (Try not to
touch coated chicken too much with your fingers if they're wet. I
used two forks to roll the chicken and lift it onto the baking sheet,
or you could use tongs. The potato flakes melt a little bit if your
fingers are wet.)
Put butter into a measuring cup (only because it makes for
easier drizzling), and melt for a few seconds in your
microwave. When done, remove from microwave and
carefully drizzle a little bit over top of each coated piece of
chicken. You don't need to saturate chicken with the butter
or it will get too greasy. A little bit goes a long way.
Bake
chicken, uncovered, on middle rack of oven at 400 degrees
for 35 minutes, turning chicken once after about 15 minutes.
After 35 minutes, turn chicken once again, increase oven
temperature to 425 degrees and bake 10-15 minutes longer, or
until chicken is tender and done.
*Hint:
Save any of the leftover potato flake mixture
in a Ziploc bag in your refrigerator for the next
time, and you'll cut down on preparation time!
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Side Dishes
Sweet Potato Bake
I
don't care for raisins or walnuts in my sweet
potatoes, so I just omitted them. If you like
them that way, then prepare as directed and
enjoy!!
4
medium sweet potatoes or yams, cooked and peeled
1 cup orange juice
1/2 cup packed brown sugar
1/4 cup raisins (optional)
2 tablespoons butter or margarine
1 tablespoon cornstarch
1/4 teaspoon salt
3 tablespoons chopped walnuts (optional)
Cut
cooked (boiled) potatoes in half lengthwise, then into
two inch pieces. Place in an ungreased 8-inch square
baking dish. In a medium saucepan, combine orange juice,
brown sugar, raisins, butter, cornstarch and salt. Cook over
medium heat, stirring constantly, until thickened and
bubbly. Cook and stir for 2 minutes longer. Pour over
potatoes. Sprinkle with nuts. Bake, uncovered, at
350 degrees for 20 minutes or until bubbly.
(If you put them into the oven with the chicken at a higher
heat, just watch them closely Or you can bake them prior to
putting the chicken in the oven, and heat them in microwave
just before serving.)
 |
Corn on the Cob
Nothing
goes better with this particular meal
than corn on the cob!
Fresh
ears of corn OR frozen ears, as many as you need
2-3 tablespoons sugar
Put
plenty of water into pot and bring to a boil.
Add 2-3 tablespoons of sugar to water (sweetens corn nicely!)
Add corn and boil until done.
Serve immediately.
 |
Dessert
Strawberry Cream Pie
1
pastry shell, baked
Filling:
1/2
cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon salt
2 cups milk (any octane will do: whole, 2%, nonfat, your choice)
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup heavy cream
Glaze:
1/2
cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
3 cups fresh strawberries, halved
Whipped Cream or Cool Whip (optional)
In
a saucepan, combine sugar, cornstarch, flour and salt.
Gradually stir in milk. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat.
Cook and stir 2 minutes more. Remove from the heat
and stir a small amount into egg; return all to the saucepan.
Cook and stir until almost bubbly.
Reduce heat, cook and stir 1-2 more minutes, but do not
boil. Remove from heat, stir in vanilla and almond extract,
if desired. Cool to room temperature. Whip the heavy cream,
fold into filling. Pour into pie shell. Chill for at least 2 hours.
About 2 hours before serving, prepare glaze.
Combine crushed strawberries and water in a saucepan.
Cook for 2 minutes. Combine sugar and cornstarch.
Gradually stir into berries. Cook until thick and clear,
stirring constantly. Strain. Cool for 20 minutes.
Meanwhile, arrange berry halves over filling.
Pour glaze evenly over berries.
Refrigerate for at least 1 hour.
Garnish with whipped cream, if desired.
