February 7, 2007
Last night I was supposed to make Shake n Bake Chicken for Elizabeth (it’s her favourite and it was her turn to choose what to have for dinner) As i was preparing I realized we were out of Shake n Bake! What was I to do? Never in my right mind did I think I could make it up from scratch, but I did and IT WAS SOOO GOOD! Best part is I knew exactly what was in it! no chemicals, no MSG, no sugar.
Suzanne’s Homemade Shaken’ Bake for Chicken or Pork
Please keep in mind that I never measure things so these proportions are an estimation.
1/2 cup flour
1/2 cup Brown Bread crumbs
1/4 teaspoon salt
1/2 teaspoon Poultry Seasoning
1/2 teaspoon Garlic Powder
1/4 teaspoon Paprika
Combine all ingredients in a bag. Rinse chicken or pork pieces off with water and drop them in the bag. The Shake, baby Shake! Place on a nonstick broiler pan place in a preheated 350 degree the oven for 30 minutes.
The are yummy and Crispy too!!
February 2, 2007
This is one of my all time favourite salads. When I was growing up we used to go to a fancy restaurant for special occasions and they have a salad called Chapters Salad and Sopaipillas served with honey butter (My mouth is watering). Every time I go back to Kamloops i visit that restaurant. My Mom got the recipe from the owners years ago:
Romaine and Baby Spinach topped with Toasted Almond Slices and Shredded Monterey Jack Cheese, Drizzled with a Creamy Dill Dressing
1 cup sour cream – not the light stuff
1/4 cup milk – supposed to be buttermilk but I like it with regular
1-2 teaspoons (or to taste) of Uncle Dan’s California Dill salad dressing (in the packet)
Mix all of the above well.
The good thing is that this dressing keeps well in your fridge for the same length of time as the sour creams expiry date so you can always have it on hand. I sware – try this once and you will be hooked – right Jen?
Did you play??