One quick note, I finally sat down and decided to figure out how the fine art of hyperlinking works. Turns out, there is actually a neat little button in Blogger that does it for you. Now, I feel oh-so-much more advanced than I did in October, when I didn't have a clue what I was doing :) See, look at that nice, clickable link I just made to an older blog post! Expect to see a lot of this if you read this blog.
So, the actual blog entry....
I'm doing good! I'm actually trying to make good on what I blogged about earlier today, and share when I try a new recipe. I did so just a little while ago. Since my kids all seem to be playing in the living room, I'll take a quick break and tell you what I did. (Yes, there is screaming in there, but it's happy screaming. At the moment.) It was actually pretty easy, and cheap, too. The only thing I didn't already have on hand to make this with was paprika, and I got that at EW James for $1.19 for a little bottle.
After I cooked it, Jeff and I sat at the table to eat. The conversation went something like this:
Jeff: "This is really good chicken."
Me: "Thanks, new recipe. It's supposed to taste just like KFC, but it doesn't, but it's still good, I think."
Jeff: "No, there's a hint of KFC..."
Obviously, the recipe I tried tonight was a twist on regular oven-baked chicken. It's called 'KFC Chicken'. Oddly enough, it's a recipe that is supposed to duplicate the colonel's chicken flavor. Who'da thunk? And while it didn't exactly taste like KFC (as Jeff later told me, they get their flavor by pressure-cooking) it was really good, and did have a very similar flavor. And it was easy. And cheap. Which, here lately, are my two priorities when I cook. I even had plenty of time to make a super easy, super delicious peach cobbler. Yes, I am writing this post stuffed to the gills with food :)
So here's the recipe. I found it on Facebook; I think my friend Kara posted it. And if anyone wants my stupidly easy and cheap cobbler recipe, just let me know.
What you need:
Chicken (I used 3-4 breasts, and stripped them. I learned a long time ago, when you are breading food, the smaller the pieces you bread, the more you seem to have. Hence, I almost always cut chicken, pork, etc in at least half before cooking.)
Breading:
1 cup of flour
1 tbsp of Season-All salt
2 tsp of paprika
1/2 tsp salt
3/4 tsp pepper
1. MOST IMPORTANT STEP....Try to keep the baby up during the afternoon so he will take a good nap while you are cooking. Failing this, give him to his daddy to hold with this one-liner: "Here, hold him while I go cook YOUR supper." That generally works.
2. Thaw your chicken however you want it pieced up.
3. Place thawed chicken in milk for 30 minutes. I also used a meat tenderizing hammer before this step, but it's not really necessary.
4. Preheat oven to 400 degrees.
5. Cut up 1/2 stick of butter into a few pieces, and place in a 9x13 pan in the oven for just a few minutes to melt. Make sure butter is spread all along bottom of the pan, then, if there are any dry spots, spray with PAM to ensure complete coverage.
6. Shake excess milk of chicken, cover completely in breading mix. You can use a big bowl (like I did) or a big Ziploc bag, which I didn't have.
7. Cook for 20 minutes, turn, cook 20 minutes more or until cooked through.
I probably made that sound a whole lot harder than it was, but anyways, you get the idea. If you try it, let me know if you like it. It was a pretty big hit here. There wasn't any left to take a picture of to put on here, and I didn't figure anyone would want to look at an empty plate.
I must go now, as the screaming in the living room is starting to get a fighting edge to it. Gingers, *sigh*...
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