A bit delayed writing up this recipe experience, since I whisked (kitchen vocabulary) myself down to Yuma for the wonderful 80th birthday bash for Bonnie Sue. She weathered the surprise very well. We finally (after the 2nd surprise, which was the appearance of one of her grand-daughters) showed mercy and declared to her that she could relax, we had no more surprises planned. We did manage to have the Mango Parfait (Day 1) for dessert one evening, and it was a smash hit.
So now, Un-fried Chicken. I planned and prepared for this recipe poorly, but it was worth the three trips to the grocery store.The un-fried chicken was quite tasty and had a kick supplied by Old Bay and Creole seasoning, as well as cayenne pepper. I used small pieces of chicken, chicken-nugget size, instead of the large pieces called for in the recipe. And I used chicken thighs, instead of breasts, because that is what we like at our house. The small pieces of chicken decreased the cooking time by a good 40 minutes, so I would do the nugget-size again, when I repeat this recipe.
Chicken nugget breading was a tad dry, so I made a cocktail sauce out of ketchup, lemon juice, and horseradish, and that did the trick for dipping. I think a Ranch or Blue Cheese dressing would work fine, as well.
The Mock Caesar salad had a fresh, clean, taste - it let the flavor of the Romaine lettuce come through. Fairly simple with Romaine lettuce, Parmesan (and more Parmesan), black pepper, and tomatoes and a dressing of soy sauce, lemon juice, and garlic. Ah yes, looking at my notes I see I did add a bit of olive oil to the dressing.
A baguette bread would have topped off the meal perfectly, but that would have required yet one more trip to the grocery store.
Un-Fried Chicken p. 39 of "In the Kitchen with Rosie"
Light vegetable oil cooking spray
6 chicken drumsticks, skin removed(I skipped the drumsticks)
3 whole chicken breasts, halved and skin removed (I cut my chicken into nugget-sized pieces, and used about 2 whole chicken breasts- worth of chicken)
3 1/2 C ice water
1 C plain nonfat yogurt (low-fat yogurt)
For the breading:
1 C dried Italian bread crumbs
1 T Old Bay seasoning
1/2 t garlic powder
1/2 t Creole seasoning
1/8 t freshly ground black pepper
Dash cayenne pepper
1/2 t dried thyme
1/2 t dried basil
1/2 t dried oregano
Preheat oven to 400 degrees.
Coat a baking sheet with 3 sprays of the vegetable oil.
Put the chicken in a large bowl with the ice water. Put the yogurt into a medium bowl. Set both bowls aside.
Toss all the breading ingredients into a large, tightly-sealing plastic bag. Seal and shake well to mix.
Remove 2 pieces of chicken from the ice water (I worked with 6-8 of the nugget size at one time). Roll each piece in the yogurt. Put the chicken into the plastic bag, reseal, and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process untill all 12 pieces are breaded. Spray the chicken lightly with the vegetable oil.
Place the baking sheet on the bottom shelf of the overn and bake for 1 hour, turning the pieces every 20 minutes to allow even browning.
Serve hot or at room temperature.
Mock Caesar Salad p. 33 of "In the Kitchen with Rosie"
2 garlic cloves, peeled and minced
1/4 C reduced-sodium soy sauce (just used soy-sauce)
1.4 /c freshly squeezed lelmon juice
3 C chopped Belgian endive (4 heads) (I skipped the endive)
6 C torn Romaince lettuce (2 heads) (1 large head seemed plenty)
1/8 t freshly cracked black pepper
1 T freshly grated Parmesan cheese (Definitely more of the Parmesan than 1 T)
1 1/3 C chopped tomato or 1 large tomato
Put the garlic, soy sauce, and lemon juice in a salad bowl and whixh thoroughtly. Add the endive and Romaine lettuce. Toss to coat. Sprinkle the black peepper and Parmesan cheese on top.
Garnish with the chopped tomato.
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