Recipe Review: Crunchy Oven 'Fried' Chicken

Hello and welcome to the weekend! Today I thought I'd do something a little different. I don't know about you, but I always see those thirty second commercials on TV, especially while watching The Food Network, that spotlights a simple recipe featuring a particular product. I've seen quite a few of them and always think, I need to try that one day. Well, I did just that and thought i'd share my results with you.

The recipe I tried was FRENCH'S(R) CRUNCHY ONION CHICKEN and the product they were featuring was the French Fried Onions. Since I am always looking for alternatives to frying foods, I was anxious to try it. Take a look at the recipe:

Ingredients

• 2 cups (4 oz) French's Frid Onions
• 2 tbsp all purpose flour
• 4 (5 oz) boneless chicken breasts (Or you can use tenders)
• I egg, beaten

Directions

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or rolling pin. Transfer to plate.

Dip chicken into egg, then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400' for 20 minutes or until no longer pink inside.

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See, I told you it was simple!! OK, now on to my results. First I'll start with the positives:

• Like I said, its a very simple and quick recipe, especially for busy people
• Very few ingredients. No need to purchase special stuff you normally don't use. (I hate that!)
• If you have a toaster oven, like I do, you can use it instead of heating up a large oven, especially in this heat! And there's no splatter like when frying chicken on the stove top.
• The onions did give the chicken a nice flavor
• Easy clean-up. I used aluminum foil on my baking sheet so I didn't have to scrub baked-on coating from my tray.

Now for the negatives:

• I thought the coating was going to be crunchy, like the title implied. However, it really wasn't. It certainly did't look like the picture, especially after slicing it the way they show in the photo.
• Although it did have good onion flavor, it was a little too moist making it not stick to the chicken well at all. I even left my coating a little more coarse, thinking ahead that it would help with this, but it really didn't matter. I'm thinking the onions soaked up the egg too much and thats where the moistness came from.
• The recipe didn't mention turning the chicken half-way through baking, but if I were to make this again, I definitely would because the bottom side coating was, I hate to say it, soggy.
• Although the chicken did have some good onion-y flavor, I would definitely season it with at least salt and pepper, maybe some paprika or whatever you like before coating with the onion/flour mixture the next time. As you know, chicken is bland and really needs spicing up.

Well, those are my thoughts on this recipe. Even though I didn't love it, I wouldn't say I hated it either. I think I will attempt this dish again, making some distinct changes along the way. I like the idea of baking the chicken instead of frying, both for healthy eating reasons along with the cleanup points, but if you like your chicken crispy, maybe frying is the way to go. Your just not going to get that crunch this way, unless you leave the chicken in much longer, but then you take the chance of having dried out chicken when you're done, and who wants that?

To sum it up:

I will give this one another try. Hopefully, with the changes I will make, it will be better next time. FRENCH'S(R) has a great website where they feature this recipe and it even includes a step-by-step video. You can find it here. If you choose to try this recipe, I'd love to know how it worked for you. I followed the recipe the way they had it so I would have comparable results. All in all, if I were to use the same rating system as I do with my books, I would award this recipe 3 out of 5 stars.

This post is part of Weekend Cooking, a weekly event hosted by Beth Fish Reads. Please stop by and see all of the other food-related posts featured today. I hope you'll come back next Saturday for another recipe review!

The Sunday Salon: Book Brunch

I thought I'd do something a little different today. I want to share a recipe that I made the other day that is perfect for a brunch and since Sundays are great brunch days, this seemed to me the right time to introduce y'all to it. It also fits in well with the book I'm reading this week by Karen Weinreb called THE SUMMER KITCHEN.

This is the story of Nora Banks, a mother of three living in the exclusive neighborhood of Bedford, New York. When her husband is convicted of white collar crimes, Nora and her kids not only face losing everything they have, but also learn that life can be turned upside down in an instant and you learn who your friends are very quickly, especially in Bedford. Nora has always had a passion for baking and after her husband's arrest, she must do whatever it takes to support her family. So she decides to do what she knows and starts her own baking business. Along the way, Nora learns a lot about herself and what is really important in life.

I'm just starting this book, but I can already tell I'm going to like Nora. She isn't like the other Bedford wives. Another reason I like her is that she loves books! You have to appreciate that, right? I look forward to diving into this book later today. After the lull I've had in my reading, I'm happy to report this book is helping me out of it! Yay!

Now on to that recipe I promised you. I actually saw this dish being made on Ellie Krieger's show on The Food Network, but I've changed it up a bit to suit me. That's what I love about cooking - there is no right or wrong way to do it. If you like it, then you did it right! OK, here goes . . .

Cheddar Broccoli Frittata

• 2 Tsp olive oil
• Chopped red onion (I used half of a small onion)
• 3 or 4 eggs depending on the size
• Splash of milk
• Salt and pepper
• 1 cup steamed broccoli
• 1/2 cup shredded cheddar cheese

I use an 8" stainless skillet but you can adjust this recipe for larger servings too. (I spray my skillet with Olive Oil cooking spray to prevent sticking). Add onions to hot olive oil and saute on medium heat for about 5 minutes. While the onions are cooking, crack the eggs into a bowl, season well with salt and pepper and add a splash of milk for fluffy eggs. Whisk well. Add the steamed broccoli to the skillet and stir. Pour the eggs over the onions and broccoli. The eggs should almost cover the veggies. Let it cook until the eggs are firm around the edge but still a bit liquidy in the center. While that is cooking, turn your broiler on so it can heat up. Once the eggs have almost cooked through, sprinkle the cheese over the top and broil until the center is done and the cheese is completely melted.

I love using my smaller skillet for this recipe because it's perfect for one or two servings AND it fits perfectly in my toaster oven to broil. (Some of you may remember my house was struck by lightening twice last summer and I'm still without a full size oven!) My toaster oven saves the day all the time!

I found this to be such a simple and tasty recipe. I had my own little brunch when I made this and I even splurged and had a glass of chilled Moscato wine with a few peach slices with it! Yum! Like I said, you can adjust the ingredients for more servings. If you'd like to see the original recipe that Ellie Krieger made, click here. The thing about frittatas is that you can make them with so many different ingredients. And it can even be eaten at room temperature! It's the perfect brunch food!

Thanks for stopping by today and for letting me share some food ideas with you. If you try this recipe let me know how you liked it! Now I'm off to read more of THE SUMMER KITCHEN. Enjoy your Sunday!

Gettin' Toasted: Raspberry Clafouti

Spring is just around the corner, and a delicious variety of berries are already available at the produce markets. So for this week's toaster oven dish, I'm preparing a dessert called a clafouti (kla-foo-TEE). Clafouti is a French puffy, cakey, pudding-like dessert traditionally made with cherries but is also very good with peaches, strawberries, or any fruit you like. Chef Eric Ripert features his version made with raspberries on his website, Aveceric. Watch this video to see how simple this yummy dish is to make.


Raspberry Clafouti
Serves 2

1 tablespoon butter
¼ cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fresh raspberries
Vanilla ice cream (optional)

Heat toaster oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine. Add the all purpose flour and whisk very well. Divide the raspberries into the ramekins and pour the batter over the raspberries. Bake for 8 - 10 minutes until golden brown and the middle is set.
Serve with a scoop of ice cream. (optional) I really liked this dessert. However, because my ramekins are not the size specified in the recipe, I will have to modify it the next time to make it perfect. Be sure the clafouti is baked until it is lightly browned and a knife comes out clean from the center. I think the next time I will pour a small amount of batter into the bottom and bake it for a few minutes before adding the berries amd the remainder of the batter. I love the faint taste of the sugar that the ramekins are dusted with. Another idea is to sprinkle with powdered sugar after removing it from the oven. There are so many ways to make clafouti to suit anyones taste. You can also find recipes for 6-8 servings for larger groups. This would be a perfect dish to serve for a brunch.

I hope that if you decide to try this recipe, you'll come back and let me know what you thought. This is a dish that I will experiment with in many different ways and is another great example of how to get the most out of your toaster oven. Do you have a favorite dish that you make in your toaster oven?

Gettin' Toasted: Breakfast Anyone?

Who doesn't love eggs? They're full of protein and there's so many ways to cook them. For example, today I'm making another of chef Eric Ripert's toaster oven dishes featuring the egg and it is so easy and delicious. I've already made this particular recipe several times and each time I change it up a bit. There's just so much you can do with it. When cooking, keep in mind that you don't have to follow a recipe to the exact degree, part of the fun of cooking is changing it and making it your own - the way you like it.

Today's recipe is Zucchini Mint Parmesan Frittata. Let's watch the video:

Zucchini Mint Parmesan Frittata (Serving Size: 1)

2 large eggs

1/2 zucchini, julienned

2 tablespoons Parmesan, freshly grated

3 mint leaves, shredded by hand

1 tablespoon olive oil

fine sea salt and freshly ground pepper

Heat toaster oven to 400°.
Place the eggs in a stainless steel bowl and whisk well.
Add the zucchini, Parmesan and mint.
Season with salt and pepper.
Brush the gratin dish with olive oil and pour the egg mixture into the dish.
Bake for 8-10 minutes or until the eggs are just set, and lightly browned.
Let stand 2-3 minutes and serve warm (can also be served at room temperature).

As I mentioned earlier, there are so many ways to change this recipe. For instance, I don't particularly care for the mint, so I used basil instead. One time I julienned some cooked ham and added it to the egg mixture for an even fuller taste. I will also say that I used cooking spray instead of olive oil to coat my dish, because the eggs still clung to the dish a little when I used olive oil.

I hope that you will try this recipe and love it. It has become a regular in my kitchen. I even made one for dinner one evening, when I added potato instead of zucchini. (I did partially cook the diced potato before adding it to the egg mixture to ensure it cooked all the way in the toaster oven. If you do try this recipe, please come back and let me know how you liked it! I just love to cook and I've really enjoyed sharing this series with everyone. So for now, I'm off to go make breakfast!

Gettin' Toasted Recipe Results: Mustard Crusted Salmon Fillet

Welcome to my test kitchen! Last Saturday, I posted about chef Eric Ripert’s new-ish website called Avec Eric, featuring some recipes using none other than a toaster oven! I thought it was pretty ingenious considering that is an appliance that sits around on a lot of countertops not being used to its full capacity.

Chef Eric is calling this video series ‘Get Toasted’ and you can find the link on the right side bar of his website. I’ve decided to try one of his recipes each week and post my results on Saturdays. I hope you’ll join me in my culinary adventures and even try them yourself. They’re very simple yet yummy-sounding dishes. Keep in mind these recipes are for 1 or 2 servings, so adjust the recipe according to your needs. So, here we go with the first recipe.


I chose the Mustard Crusted Salmon first because it was such a simple recipe and I love salmon. It’s very good for people with high blood pressure and that’s me! I prepared the fish with a few minor changes. I used regular black pepper and since I couldn't find crème fraiche in my supermarket, I used sour cream. I did use Japanese Panko breadcrumbs and they were fantastic. Much crispier than regular bread crumbs.

I cooked the fish about 7 - 8 minutes and it came out perfectly cooked. I’m not a big fan of Dijon mustard, but I was pleasantly surprised at how much I loved the flavor of it with the fish. The sauce on the side was a nice compliment as well. While my fish cooked, I quickly stir-fried some Asian veggies and made some rice pilaf. It was a perfectly light, tasty meal. I’ve included the recipe below for your convenience.

I’m anxious to try more recipes from this series. It’s perfect for people who live alone or even for 2 people. If you decide to try this recipe, please let me know how you liked it. I know I’ll definitely be making it again and again. Next week, I’ll be making the Herb Roasted Chicken Tenders. So come back next Saturday for my results!

Mustard Crusted Salmon Fillet

1 6 oz. Salmon fillet
Salt and pepper
1 tsp. Dijon mustard
1 tbsp bread crumbs
1 tsp chives
2 tbsp crème fraiche (or sour cream)
½ lemon

1. Heat toaster oven to broil. Line a toaster oven tray with foil.
2. Season the salmon with salt and pepper and spread the Dijon mustard on top. Sprinkle the breadcrumbs over the mustard and bake for about 5-6 minutes until the salmon just becomes opaque and the crust is toasted.
3. While the salmon is cooking, stir together the chives, crème fraiche and lemon juice and season with salt and pepper. Serve salmon with lemon-chive crème fraiche.

Enjoy!!

Gettin' Toasted!

Now that I have your attention - How many of you have a toaster oven sitting on your counter that never gets used? If you do, this is your lucky day! You all know my passion for books but I also have another passion and that is cooking . . . and eating, but for now I'm only talking about cooking. I love to try new dishes and try to experiment at least once a week with something I've never made. I'm not talking about the fancy, shmancy recipes that require you to go to specialty stores, spend gobs of money and buy things you'll never use again. I'm talking about simply prepared food that looks great and taste even better with not a lot of foo foo.

I love watching cooking shows and one of my favorite chefs is Eric Ripert, Executive Chef at Le Bernardin in NYC. His specialty is seafood and being such a seafood lover, I always enjoy watching him cook on tv. By the way, he has a show starting in the fall on PBS!

This is where your toaster oven comes in! Last year he started a new website called Avec Eric (which is french for 'With Eric'). There are some very nice features on his site including great recipes (check out the Lemon Tart with Whipped Cream!). But the thing that really drew me in was his video series on cooking with a toaster oven. Yes, I said toaster oven! Here we have a world renowned chef' and he's going to cook with a toaster oven?! Since my house got struck by lightening last year - twice - I've been without an oven since August, so this is an answer to my prayers! I have a nice toaster oven that I use for many things and I love it, but I don't have many specific recipes for it. Until now!

Like Chef said, if you live alone like me, there's no reason you shouldn't enjoy a nice meal, especially when it only takes minutes to cook. These are simple, delicious recipes that anyone can make. To check them out, go to Avec Eric and look for the 'Get Toasted' link or just click here. Over the next several weeks, I'm going to be making some of the featured dishes and rating not only how they taste, but how easy (or hard) they were to make. Each Saturday, I'll post my results. This week I think I'll start with the Mustard Crusted Salmon. I hope you'll check back and see how I'm doing. This should be fun!

If you're really into all things food and cooking, you might be interested in Chef Ripert's new book On The Line. It's a behind-the-scene look at what goes on at Le Bernardin along with some yummy recipes.