Teriyaki Chicken with Noodles

When the hubby and I moved to my small hometown, we knew there would be a few trade-offs. At the top of the list are the hubby’s sisters, whom we don’t see as often as we’d like.

A distant second is running errands when the stores aren’t busy. It’s more difficult now to shop at 9:30 on a Wednesday night so I can actually look at the color of a lipstick before I buy it.

Lastly, we miss Chinese food delivery.

We didn’t do delivery frequently, but it was reassuring to know that it was always there. Spring-cleaning and you’re too tired to cook? Chinese! Surprise houseguests and you just got home from work? Chinese! Baby’s been screaming from a roseola-induced fever and you haven’t slept in four nights and it’s Thanksgiving Day? Chinese!

The hubby and I still need a regular Chinese food fix, so we make our own. This dish is healthy and quick, and you can easily change it up by using pork or beef instead of chicken, or adding different (or more) vegetables.

If you don't have sake or mirin, white wine or chicken broth are both acceptable substitutes, If you add about ¼ teaspoon of sugar or so to make up for the mirin’s sweetness.

A mushy noodle does not a happy Alyssa make, so in stir-fries, I use sturdier Chinese egg noodles, udon noodles, or soba noodles. In a pinch, you can use linguine or even ramen noodles.

Teriyaki Chicken and Noodles
Serves 3-4

1 clove garlic, minced
1½ teaspoons grated fresh ginger
1/3 cup low-sodium soy sauce
1 tablespoon sake
¼ cup mirin
1 pound boneless, skinless chicken breast, cut in thin slices
Dash of salt
2 tablespoons canola or vegetable oil
1 teaspoon dark sesame oil
2 teaspoons sugar
½ teaspoons crushed red pepper flakes (optional)
1 onion, cut in thin wedges
4 scallions, cut in 1” pieces
14 ounces fresh noodles, cooked according to package directions (about 9 ounces dried noodles)
Toasted sesame seeds, for serving

1. Combine garlic, ginger, soy sauce, sake and mirin in a bowl. Add chicken and toss until coated, and sprinkle with salt. Refrigerate 30 minutes.

2. Add 1 tablespoon canola oil and ½ teaspoon sesame oil to a wok. Heat over medium-high to high heat. Drain chicken (reserving marinade) and add to pan, stir-frying until chicken is golden and cooked through.

Remove from pan.

3. Meanwhile, add reserved marinade to a small saucepan. Add sugar and crushed red pepper flakes. Boil 2 minutes and then reduce heat. Simmer until sauce is slightly syrupy. Remove from heat.

(Bringing the sauce to a boil is essential to kill off any bacteria from the chicken. For the love of Pete, do not skip this step.)

4. Add remaining oil to the wok and add onion. Stir-fry 3-4 minutes, or until softened.

5. Return chicken to the wok. Add scallions and drained noodles, tossing well to combine. Add sauce and cook 1-2 minutes. Sprinkle with sesame seeds before serving.

Hibachi Chicken and Steak

The hubby and I love eating at Japanese restaurants, and while the hubby always starts off with some spicy sushi, I save my appetite for the hibachi dishes.

That's pretty easy to do when I don't like sushi. You have now witnessed the full extent of my willpower.

It seems like it should be something that's pretty easy to make at home, so we decided to give it a try. This came pretty darn close for us, although it still might be missing something. Maybe some sake? Extra oil? Spatulas flipping through the air and volcanic onions? We'll have to give those a shot.  

Hibachi Chicken and Steak
Serves 4-6

For the chicken:
1 pound boneless, skinless chicken, cut it bite-sized pieces 
Salt and pepper 
1 tablespoon vegetable or canola oil 
1 tablespoon soy sauce 
1 tablespoon butter 
1-2 tablespoons stir-fry or teriyaki sauce (I used a spicy apricot sauce, sort of like General Tso's) 

For the steak:
1 pound sirloin, cut in bite-sized pieces 
Salt, pepper, and Montreal Steak seasoning 
1 tablespoon vegetable or canola oil 
1 tablespoon soy sauce 
1 tablespoon butter 

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.

2. Add chicken, and sprinkle with salt and pepper. Cook until chicken is starting to brown on both sides, about 3-4 minutes.

3. Add 1 tablespoon soy sauce and 1 tablespoon butter. Cook until chicken is cooked through, about 2-4 minutes.

4. Add stir-fry or teriyaki sauce and toss chicken to coat.

5. Meanwhile, heat remaining oil in another skillet or wok over medium-high to high heat. (You can go a little hotter with the sirloin, because you don't have to worry about cooking it all the way through like you do the chicken.)

6. Add sirloin, and sprinkle with salt, pepper, and steak seasoning. Cook until sirloin starts to brown on all sides.

7. Stir in 1 tablespoon soy sauce and 1 tablespoon butter. If you're feeling adventurous, go ahead and toss in some mushrooms.

8. Cook until sirloin is cooked through to desired doneness.

Broccoli Lo Mein with Chicken or Pork

I love Chinese food, and easy access to it is one thing that I really miss since we moved to our itty-bitty community. Along with pizza delivery, grocery stores that are open past 4 p.m. on Sundays, and my sisters-in-law. Not necessarily in that order.

I've been cooking a lot more Chinese food at home as a result, although much of it still lacks the restaurant-style appeal. (Am I missing the MSG? Should I let it sit under a heat lamp for a few hours?)

I gravitate toward lo meins, especially, because like most toddlers, the little man loves him some noodles. Also, I hate making rice. And macaroni and cheese from a box. And Rice Krispie treats. But we've been through that before.

More so than any lo mein recipe I've tried cooking, this adapted one from America's Test Kitchen tastes more restaurant-style. But fresher and healthier. The sauce is light, yet still flavorful.

I used pork and broccoli in this version, but I can't wait to try this again with chicken, and maybe swap in some other veggies for some of the broccoli.

Broccoli Lo Mein with Chicken or Pork
Serves 4-6

6 ounces dried linguine
2 tablespoons toasted sesame oil
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup water, divided
2 tablespoons vegetable oil, divided
1 pound pork loin, cut in 1/4" slices
12 ounces broccoli florets
4 scallions, chopped
2 cloves garlic, minced
Crushed red pepper flakes, for sprinkling

1. Cook linguine according to package directions in salted water, until al dente. Drain and rinse under cold water. Toss with sesame oil.

2. Meanwhile, in a small bowl, combine oyster sauce, soy sauce, cornstarch, and 1/4 cup water. Set aside.

3. Heat 1 tablespoon vegetable oil in a wok or skillet over medium-high to high heat.

4. Turn on your range hood fan and open a few windows. (This is optional, but still recommended.)

5. Add half the pork to the wok and stir-fry until golden, about 2-4 minutes.

6. Transfer pork to a plate and repeat with remaining vegetable oil and pork. Again, transfer pork to a plate.

7. Add broccoli and remaining 1/4 cup water to wok. Cook, covered, until broccoli is just tender and water has evaporated, about 3 minutes.

8. Add scallions and garlic and cook until fragrant, about 1 minute.

9. Return pork to skillet. Add sauce and noodles and toss until well coated. Sprinkle with crushed red pepper flakes, if desired.

Baked Chicken Drumsticks

This is a very quick, extremely economical, and tasty dish that the hubby really enjoys. I don't eat a lot of chicken drumsticks (I'm a white meat gal), so I had a reverse case of sticker shock when I picked them up at the supermarket. They're unbelievably cheap.

The hubby loves chicken legs, and we thought the little man might enjoy these, too, because he likes food on sticks. And this is food on a built-in stick.

This recipe came from one of those packets that you sometimes get in the mail where they give you a few free recipe cards and try to get you to pay exorbitant sums of money for the remaining recipe cards. (I fell for this once.) But I still sort through the freebies for something that catches my eye, as this one did.

Baked Chicken Drumsticks
Makes 12 drumsticks

1/4 cup vegetable oil
1/2 cup Bisquick baking mix
1 tablespoon paprika (I used smoked paprika)
2 teaspoons Creole seasoning
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning, crushed
1/8 teaspoon black pepper
12 chicken drumsticks

1. Preheat oven to 450 degrees. Pour vegetable oil over the bottom of a rimmed baking sheet (preferably 15 inches by 10 inches) and heat in the preheated oven for 5 minutes.

2. Meanwhile, combine Bisquick, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning, and black pepper in a resealable bag or a paper bag.

3. Remove pan from oven.

4. Add drumsticks to bag, a few at a time, and shake to coat. Arrange on the hot baking pan.

I learned this trick a few months ago. Heating the oil beforehand helps start crisping up the bottom of the chicken immediately.

5. Baking chicken, turning once, until cooked through, about 30-35 minutes. Serve immediately.

Chicken-Fried Steak and Gravy

As part of the Foodbuzz Tastemaker Program, I recently received a few coupons to try Simply Potatoes, which are close-to-homemade, refrigerated potatoes. We decided to try the roasted garlic mashed potatoes first, because they're a family fave, especially with grilled steak.

But it's November in North Dakota, which typically means bitter cold, gusty winds, or both. Next option? Chicken-fried steak.

I absolutely adore chicken-fried steak, and I've recently converted the hubby, as well. But many restaurant versions are mediocre. The steak itself can be tough, the breading mealy or flavorless, and the gravy ... well, let's just say that flour, drippings, and milk aren't always enough. (Seasoning, people!)

I've had the same experience with the recipes I've tried, and believe me, I've tried plenty. But I keep persisting and trying to learn from my mistakes. And ... I may have finally found the perfect recipe! Upon tasting this, the hubby said, "Wow, this is fabulous, dear." And the little man had three helpings of dipping gravy.

I love this best served with garlic mashed potatoes (especially if they're a little lighter on the garlic), Texas toast, and corn.

Chicken-Fried Steak and Gravy
Serves 6

Steak
6 beef cube steaks, about 1 1/2-2 pounds total
Salt, pepper, and onion salt
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 1/2 cups buttermilk
1 egg
1 tablespoon Tabasco sauce
2 cloves garlic, grated
Vegetable oil, for deep frying (I filled my pan about 1" deep)

Gravy
1/4 cup flour
4 cups whole milk
2 chicken bouillon cubes
1/2 teaspoon smoked paprika, to taste
1/4 teaspoon cayenne pepper, to taste
Kosher salt and freshly ground black pepper, to taste

1.Preheat oven to 350 degrees F. Add oil to a large, heavy pan and heat to 325 degrees F.

2. Meanwhile, sprinkle salt, pepper, and onion salt on one side of steaks.

3. Place 2 cups flour in a shallow dish. Add baking powder, baking soda, pepper, salt, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, and stir to combine.

4. In a separate shallow bowl, combine buttermilk, egg, Tabasco, and garlic.

5. Dredge each steak in the flour, then in the buttermilk, and again in the flour. Place on a baking rack.

This lets any extra coating fall off the steaks, and also lets the coating sort of rest on all sides without the steaks getting mushy on the bottom. (This is key after frying, as well.)

6. Fry the steaks, a few at a time, about 3 minutes per side, or until golden brown.

You don't need to worry about cooking the steaks all the way through, because they'll be finishing off in the oven. (I use this same technique for fried chicken, because I hate a burnt crust.)

7. Place steaks on a rack on a foil-lined baking sheet and bake about 15-20 minutes, while you make the gravy.

8. Drain all but 1/4 cup of the oil from the pan, reserving the solid bits. I pour my oil through a mesh strainer, so I can toss the bits right back in the pan.

9. Return the pan to medium-low heat with the reserved oil. Whisk 1/4 cup flour into the oil. Stir in the milk and chicken bouillon cubes, raise the heat to medium, and bring the gravy to a simmer. Cook until thick, about 10 minutes. Season to taste with smoked paprika, cayenne pepper, kosher salt, and pepper.

10. Spoon the gravy over the steaks to serve.

Oven-Fried Chicken Fingers with Tangy Dipping Sauce

I've been doing a lot of baking lately to put together some of our families' favorites recipes, and I've been trying to balance out all that decadence with some lighter meals. Luckily, I have a wealth of cookbooks and cooking magazines at my disposal to give me ideas, such as this one from Cuisine at Home.

This recipe makes some genuinely crispy, oven-baked chicken fingers, and my little brother loved them. Of course, he drenched his with the homemade sauce, which tastes like a sweeter buffalo wing sauce.

Note that these are a bit time-consuming. Had I read through the recipe thoroughly, my dinner guests wouldn't have been subjected to those two extra episodes of Mickey Mouse Clubhouse while waiting for their food. (Of course, I also doubled the recipe.)

Oven-Fried Chicken Fingers with Tangy Dipping Sauce
Makes 4 servings

Chicken fingers
3 boneless, skinless chicken breasts (about 1 pound, total)
3/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 cup panko bread crumbs
2 egg whites
1/2 cup buttermilk
1/4 teaspoon Tabasco sauce
3 tablespoons canola oil

Dipping sauce
1/4 cup apple juice
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
Juice of 1/2 lemon
Pinch of celery seed
Pinch of crushed red pepper flakes
1 tablespoon butter

1. Preheat oven to 450 degrees. Slice each chicken breast in four strips, lengthwise.

2. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and paprika in a dish.

3. Dredge chicken fingers in the flour mixture and place on a wire rack.

4. Add panko to remaining flour mixture.

5. Whip egg whites to soft peaks in a bowl, using a hand mixer. (I tried a whisk, and after a few agonizing minutes, I switched to the mixer.) Whisk in buttermilk and Tabasco.

6. Dip each floured strip in the egg white mixture, and then in the pank and flour mixture. Return strips to rack.

7. Heat oil in a large baking sheet for 5 minutes in the oven.

8. Arrange chicken in a single layer on the hot baking sheet. (This starts crisping up the bottom of the chicken right away, so it doesn't get soggy.) Roast for 10-15 minutes, flip strips over, and roast an additional 10-15 minutes, until chicken is crispy and cooked through.

9. Meanwhile, simmer all sauce ingredients except butter over medium-low in a saucepan for about 10 minutes. Remove the pan from heat and swirl in the butter. Serve sauce warm with the chicken.

Open-Faced Italian Chicken Sandwiches

This super-quick, super-cheap, super-yummy dish shouldn't really count as a recipe, because it's so simple. And yet, it totally hits the spot. I saw the idea in a Betty Crocker cookbook, using turkey legs instead of chicken breasts, but I'm a white-meat kind of gal.

This chicken would make a great panini sandwich filling, as well. I think the key is garlic bread or Texas toast -- the garlicky flavor totally compliments the tomato sauce on the chicken.

And did I mention that you don't even have to thaw the chicken first? I throw my chicken breasts in straight from the freezer. The chicken is supposed to cook for eight hours, but who's gone for work for exactly eight hours? I figure that using frozen chicken helps keep it from overcooking while I'm gone. It's not that I'm lazy. Really.

Open-Faced Italian Chicken Sandwiches
Serves 4-6

2 whole boneless, skinless chicken breasts
1 6-oz. can Italian-style tomato paste
2 8-oz. cans Italian-style tomato sauce
½ c. water (more if needed)
½ tsp. dried Italian seasoning
Salt and pepper to taste
8 slices Texas toast, cooked according to package directions
2 c. shredded mozzarella cheese

1. Combine chicken, tomato paste, tomato sauce, water, and Italian seasoning in slow cooker. Cook on low 8 hours.

2. Remove chicken from slow cooker and shred meat with two forks. Return to slow cooker and season with salt and pepper. You can also add more water to keep the chicken saucy. (I like a saucy chicken.)

3. Serve chicken on hot Texas toast and top with cheese.

Chicken, Potato, and White Bean Soup

The little man's favorite food these days -- and probably for all time -- is chocolate. His second favorite? Forget chicken finger or grilled cheese or hamburgers, or all those perennial kid favorites. My little man likes him some beans.

I've made this soup several times, tweaking the ingredients here and there to find what I works best. And each and every time, the little man gobbles this up like it's his first meal in days. Beans first.

The soup starts with bacon, but pancetta would be a fine substitute, or even some ham. Or you can try it without the bacon altogether. Although I'm not sure why anyone would pass up the opportunity to make bacon. (In fact, we usually cook up the remainder of the package of bacon and keep it in the fridge for another of the little man's favorites -- BLTs. With mayo. And minus the L.)

Chicken, Potato, and White Bean Soup
Serves 6-8

4 slices bacon, finely chopped
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 lb. potatoes, cut into cubes
2 carrots, chopped
1 bay leaf
1/2 tsp. dried thyme
Salt and pepper
1 32-oz. container (4 c.) chicken broth, plus one 14-oz can
1 1/2-2 c. chopped cooked chicken
2 15.5-oz. cans small white beans, drained
Additional salt and pepper, to taste

1. In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp, about 5 minutes.

2. Add the onion and garlic and cook, stirring, until softened, about 3 minutes.

3. Add the potatoes, carrots, bay leaf, thyme, and a sprinkle of salt and pepper. Cook until vegetables start to sweat, about 4-5 minutes.

4. Add chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the potatoes and carrots are tender, about 15 minutes.

5. Add the chicken and white beans and cook until heated through. Season to taste with salt and pepper.

Korean Chicken Noodle Bowls

I love Korean food. Of course, I've only eaten Korean food either at home or at Japanese restaurants, so I have no idea if I love real Korean food. But I do love my version of Korean food.

So I jumped all over this recipe, which I saw in Rachael Ray's Everyday magazine. What's not to like? Stir-fry? Good. Noodles? Good. Kimchi-like sauce? Good.

And it WAS good. However, I did make modifications that I think made it better. Namely, I added extra veggies and reduced the amount of noodles that were called for. But the recipe still made too much of a good thing (after three meals of this, even the little man grew weary), and was too heavy on the pasta for my tastes. I think the recipe would improve with even less pasta, which I adjusted in this recipe.

Even though it takes away from the kimchi nature of the recipe, I think you can swap in any veggies that you've got on hand. And while I like the texture of whole-wheat pasta here, you could use regular old pasta or Asian noodles in its place.

Korean Chicken Noodle Bowls
Serves 4

Salt and pepper
8-10 oz. whole wheat spaghetti
1" piece of ginger, grated
2 large cloves garlic, grated
1/4 c. tamari
3 Tbsp. honey
2 Tbsp. tomato paste
2 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
1 tsp. sriracha
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken, cut in thin strips
1 c. coleslaw mix
1/2 red bell pepper, thinly sliced
1/2 zucchini, cut in thin strips
1 c. mushrooms, sliced
3 scallions, thinly sliced

1. Bring a large pot of water to boil.

2. In a blender or food processor, combine a splash of the boiling water with the ginger, garlic, tamari, honey, tomato paste, vinegar, sesame oil, and sriracha. Blend until smooth.

And then taste it, and adjust your seasonings accordingly. Rachael Ray is fond of eyeballing measurements, which I did. Mine was a bit on the salty side, so I decided to add some more honey and sriracha to make it sweeter and spicier.

3. Salt water and add pasta, cooking according to package directions. Drain the pasta well.

4. When pasta is almost finished cooking, heat oil in a skillet over high heat. Add chicken and stir-fry, about 3-5 minutes.

5. Add cabbage, pepper, zucchini, and mushrooms, Stir-fry for 2 minutes.

6. Add the ginger sauce and toss for 1 minute.

7. Pour stir-fry over the drained noodles and top with scallions.

Chicken Marinara Soup

The little man turns 1 year old this week (my, how time flies!) and keeping up with him is a challenge. And keeping up with him and cooking dinner every night is just short of impossible.

The good news is that Jack is quite possibly the least picky eater in the house. so far, he's not a huge fan of chicken stroganoff and quiche. Everything else is A-OK by him. (Especially veggies. The kid LOVES his tomatoes, peppers, and zucchini.) The bad news is that his crabbiest, neediest time of day is the 90 minutes between when I pick him up from daycare and when the hubby gets home. A snack won't suffice; the little man wants his supper about a half-hour before the hubby gets home, which is some tricky timing. We're still trying to work out the kinks on this one.

In the meantime, we do a lot of cooking ahead, except for those rare days when the little man comes home and is content to play on his own for about 20 minutes while I throw together some supper that will be ready for him in time, and that will hold for the hubby.

This is one such recipe that the little man loved, because in incorporates some of his favorite foods -- chicken, veggies, and pasta. It comes together quickly, and is great for using up extra produce this time of year.

Chicken Marinara Soup
Serves 6

2 tsp. olive oil, divided
1 lb. boneless, skinless chicken, cut in bite-sized pieces
2 tsp. dried oregano
Salt and pepper
1 green bell pepper, chopped
2 carrots, thinly sliced on the bias
1 26-oz. jar marinara sauce
3 c. chicken broth
2 c. dried rotini pasta
1 medium zucchini, chopped
Additional salt and pepper, to taste
Shredded mozzarella cheese, for topping

1. Preheat 1 tsp. oil over medium-high heat in a Dutch oven. Add chicken. Sprinkle with salt, pepper, and oregano. Cook until brown, and remove from pan.

2. Add remaining 1 tsp. oil to pan and add carrots and green peppers. Cook 2 minutes.

3. Add marinara sauce and broth to pan. Bring to a boil, then reduce heat to simmer, and cook 8 minutes.

4. Return chicken to pan. Add zucchini and rotini, and cook 10 minutes.

5. Season to taste with salt and pepper. Serve soup with mozzarella on top.

Grilled Chicken Lo Mein

This recipe is one of those wonderful clean-out-the-fridge recipes. It's a great use for leftover chicken and whatever veggies are left in your veggie drawer. I threw on some teriyaki and sriracha-marinated chicken breasts when the hubby was grilling earlier in the week, in the hopes that I'd have a use for some cooked chicken.

Because the chicken is already cooked, this comes together very quickly for a weeknight meal. I used instant Asian noodles that were ready in about 3 minutes, making it even faster.

And speaking of leftovers, like all pasta, this doesn't reheat terribly well. Am I the only one who has that problem?

Grilled Chicken Lo Mein
Serves 4

1/2 c. chicken broth
6 Tbsp. reduced-sodium soy sauce
1/4 c. water
1/4 c. rice vinegar
1/2 Tbsp. honey
1/2 tsp. sriracha
1/2 tsp. toasted sesame oil
1 tsp. minced fresh ginger
1/4 tsp. crushed red pepper flakes
2 tsp. cornstarch
1 tsp. canola oil
3-4 c. fresh chopped veggies (broccoli, onion, carrots, mushrooms, peppers, etc.)
2 garlic cloves, minced
1 lb. boneless, skinless chicken, cooked and cut in thin strips
8 oz. Asian noodles or other pasta, cooked according to package directions

1. Combine chicken broth through cornstarch in a small bowl and set aside.

2. Heat oil in a wok over medium-high heat. Add veggies and stir-fry until crisp-tender, about 3-4 minutes.

3. Add chicken and sauce mixture. Let mixture come to a boil, then reduce heat and cook until thickened, about 1 minute. (You still have to add the pasta, so you don't want this too thick.)

4. Stir in cooked pasta until everything is combined with the sauce.

Marinated Chicken alla Griglia

This is an adaptation of another recipe that I found in the most unlikely of places: a People magazine that someone left at my house. So, of course, I had to read it. I mean, has it really been five years since Brad and Jennifer broke up?

Anyway, toward the end was a snippet about Robert de Niro opening a restaurant, and a version of this recipe was included. Looked simple enough, and the hubby loves roasted chicken.

And I have to say ... Best. Roasted chicken. I've ever eaten. Seriously.

Marinated Chicken alla Griglia
Serves 4

1/4 c. chopped garlic
1/2 c. white wine vinegar
1/4 c. water
1/4 c. extra-virgin olive oil
1/4 c. canola oil
2 Tbsp. dried oregano
2 Tbsp. dried rosemary
1 lemon, sliced
1 tsp. crushed red pepper flakes
1 tsp. coarse-ground black pepper
2 Tbsp. kosher salt
1 Tbsp. sugar
4 bone-in chicken breasts, with skin

1. Combine the marinade ingredients in a bowl, and pour over the chicken. Cover with plastic wrap and refrigerate overnight. (Incidentally, it still works if you leave it in there for two nights.)

2. Remove chicken from marinade, but don't wipe off the seasonings. Place chicken breasts on a sheet pan, and sprinkle with salt and pepper.

I usually cover my pans with foil. I'm lazy and I don't like scrubbing dishes.

3. Broil chicken on high for 5 minutes, to crisp the skin. Then bake at 350 degrees for about 30-40 minutes, or until chicken is cooked through.

Cajun Cornmeal Fried Chicken -- and awards!

I don't usually fry foods at home, but I was so hungry for a chicken sandwich lately, and we haven't made it out to eat in a while because everyone in the house has been sick with something. So I recently made these fried chicken sandwiches for supper (a version of a Food Network recipe), in the hopes that they would feed my craving. These chicken filets are nice and tender, and the cornmeal makes for a bit of a lighter breading.

The sandwiches were very good, although I have to admit, I didn't notice a huge difference between these sandwiches and the oven-fried chicken sandwiches that I make. So those are a good lower-fat alternative. (Just dump some Cajun seasoning into that breading mixture.)

Because I already had some oil heated, I decided to try my hand at some last-minute homemade onion rings to go with the sandwiches. I make good onion rings (first time's a charm!). Next time I'll pay attention to what I did, because those were darn good.

And also, some awards! The first is from Geri at Heart N Soul Cooking, which is one of my new favorite blogs to read. (I love blogs where I actually want to make the food that I read about.)

I'm supposed to share seven things about myself that I haven't shared yet. Which is tough, because I share. I share a lot. But here goes:

1. I know all the words to almost every Queen or Guess Who song that was ever released.
2. I had long hair in high school, until it got caught in the vacuum cleaner. I haven't been able to take the risk again.
3. When I was in elementary school and junior high, I didn't like cereal for breakfast. Instead, I'd fix myself a huge plate of spaghetti, or maybe a couple of hot roast beef sandwiches with gravy. Just to get me through 'til lunch.
4. The hubby and I have an entire large closet packed with comic books. And between the two of us, we've read them all.
5. I'm terrified of dolls, the circus, and anyone wearing a mask. Oh, and Tim Burton movies.
6. I have a lot of random health issues, such as narcolepsy and hypoglycemia, and I don't lways stay conscious when I should. Also, I'm legally deaf, which most people don't realize, so they usually just think I'm either rude or not paying attention. (Although sometimes that IS the case.)
7. I love convenience store hot dogs. Doesn't matter how long they've been sitting there. They're perfect with a side of chips and some jerky.

I would like to pass this award on to the following bloggers (and I apologize if this award is a repeat to anyone, but it's tough to keep track):

• Dining With Debbie
• Hey what's for dinner Mom?
• Karen Cooks
• Me and My Pink Mixer
• Pig Pig's Corner
• RecipeAddict
• Spryte's Place

The second award is from Sophie at Sophie's Foodiefiles, a longtime favorite of mine.

(And Sophie, you might need to help me out with the translation. The Internet is being unusually unhelpful with this matter.) I'd like to pass this on to the following bloggers, who seem to teach me a lot about new foods and how to use them:

• Accountants can cook?
• Luigi's Tastes of Italy
• My Tasty Treasures
• My Year on the Grill
• Souffle Bombay
• Tami's Kitchen Table Talk
• Une Gamine dans la Cuisine

Thanks again to both Geri and Sophie!

Cajun Cornmeal Fried Chicken
Serves 4

1 1/2 c. flour, divided
1 c. yellow cornmeal
2 Tbsp. Cajun spice mix
1/2 tsp. kosher salt
1 1/2 c. low-fat buttermilk
1/2-1 tsp. hot sauce
4 boneless, skinless chicken breast halves
1/3 to 1/2 c. oil, for frying

1. Preheat the oven 350 degrees.

2. In a medium bowl, whisk 1/2 c. flour with the cornmeal, Cajun spice, and salt. Place in a shallow dish. Put the remaining 1 c. flour and buttermilk each in a shallow dish. Season the buttermilk with hot sauce, to taste.

3. Use a meat mallet or rolling pin to pound out the chicken breasts to uniform thickness. (I actually just cut mine in half because it was nap time.) Pat the chicken breasts dry and season with salt.

4. Lightly coat each piece of chicken in flour and shake off any excess. Dip them in the buttermilk, and then dredge them in the cornmeal mixture. Shake off any excess coating.

5. Heat a large cast iron skillet over medium heat with about 1/2" of oil. Add the chicken and cook, until golden brown, about 3 to 4 minutes on each side.

6. Place the chicken on a rack over a baking pan and bake until firm to the touch, about 15 minutes. Season with salt to taste, and serve immediately.