This is a rather long post, but it includes 3 recipes plus an announcement at the very end.
Do you love cookbooks? I do. I’m still sort of old-school when it comes to all of the technology. I still love looking through cookbooks and magazines. Actually I used to have a collection or obsession with cookbooks and had around 250 but have downsized this to only about 50. I’m pretty picky about what I add to my collection, but when I found Christy Jordan’s Come Home to Supper, I knew I had to have it. www.southernplate.com
Here are three recipes I prepared for dinner this week. I have included her recipe then noted the changes I made due to my personal taste or using what you have on hand.
Hope you enjoy these.
Granny’s Oven Fried Chicken
- 1/2 cup panko bread crumbs
- 1/3 cup grated parmesan cheese
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 cup Italian dressing
- 3-4 pounds boneless, skinless chicken breasts
- Preheat oven to 350. Lightly spray a 9×13 baking dish with cooking spray and set aside.
- In a shallow bowl or pie plate, stir together bread crumbs, cheese, parsley flakes, garlic salt, and pepper. Pour Italian dressing into a separate shallow bowl.
- Dip each chicken breast into the salad dressing to coat both sides, then dredge it in the bread crumb mixture and transfer it to a plate.
- Place chicken breasts in the prepared baking dish and bake until they are cooked through, 30-40 minutes.
In order to cook the chicken a bit quicker, I did cut mine into strips. This cut cooking time down to about 25 – 30 minutes.
No black pepper – I have never used this since I don’t like it. I keep trying it sometimes, but sorry just can’t do it.
With more pieces of chicken to coat, it did require almost twice as much coating. Any extra I just sprinkled on top for a little extra crust.
Parmesan Oven Fries
- 3 Medium – Large Baking Potatoes
- 4 tablespoons (1/2 stick) butter or margarine, melted
- 1/3 cup grated parmesan cheese
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- Wash potatoes and cut each one into 8 spears.
- In a shallow dish, combine parmesan, garlic powder, and salt in a bowl. Dip sides of cut spears into melted butter on all sides, then dip just cut sides into parmesan mixture.
- Arrange in a single layer, skin side down, on a baking sheet. Bake at 375 for 30-40 minutes, or until potatoes are tender and browned.
Makes enough for about 4 people
With needing a larger batch for leftovers, I added a couple sweet potatoes to mine.
To cut down on calories and fat, I substituted olive oil for the butter (although if you know me, I LOVE my butter)
I used 1½ t garlic salt instead of garlic powder and salt.
I discovered a few years ago how much I love asparagus. I have even roasted it on our grill outside. To my knowledge, this is one vegetable which was never served in my home growing up. Why? I have no idea.
- 1 bunch asparagus
- 2 Tablespoons olive oil
- 1 T lemon juice or juice from ½ lemon
- 2 teaspoons kosher salt
- Preheat oven to 425.
- Wash Asparagus and break off bottom two inches or so of each stalk.
- Arrange on rimmed baking sheet.
- Drizzle with olive oil and lemon juice, then sprinkle with kosher salt.
- Place in oven for about 20 minutes, stirring once, until lightly browned on the edges.
In many recipes, I will substitute Wildtree Zesty Lemon Grapeseed Oil for lemon juice when appropriate since I always have it on hand, and not always fresh lemons.
I used sea salt, instead of kosher salt
You can find full versions of these recipes with pictures on Christy’s website, www.southernplate.com
Christy Jordan will be in Chattanooga at Barnes & Noble, Hamilton Place on Monday, March 24th, 6:00 pm to sign her new book. Please come out and get your very own copy. PLUS – look for an autographed copy to be given away next week.