Wednesday, March 30, 2011

March 30, 2011: Shake and Bake Recipe

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I remember when Shake n Bake first came out many decades ago (guess I’m showing my age here). It was marketed as a real timesaver – busy moms could just throw any type of moistened meat into the plastic bag, add the seasoning mix, shake, and presto! Nearly instant, tasty main dish. As I recall, there were formulas for chicken, pork, and fish.

I still like Shake n Bake meat occasionally. Just as it was promoted years ago, it is quick, easy, and tasty.

But the truth is, you don’t need to buy the spice mix and you don’t even need a plastic bag. Here’s a recipe for the homemade version of Shake n Bake. And it works just as well if you spread the spice mixture on a plate and dip the meat in it, plus that’s much more eco-friendly!

Homemade Shake and Bake Spice Mix

1 cup flour
1 cup cornmeal
4 t. ground cumin
2 t. onion powder
2 t. garlic powder
2 t. dried oregano
2 t. paprika
1 t. cayenne pepper
1 t. salt
1 t. black pepper

Mix and pour into a zip-top baggie or sealed container. Use ½ cup per four-person serving of chicken. Place in an oiled baking pan (don't use cooking spray). Bake chicken pieces in a 375 degree oven for about 40 minutes, turning halfway through the cooking time.

Pork Variation

Substitute sage for the cumin, dried rosemary for the oregano, and increase garlic powder to 3 teaspoons.Same cooking directions as for the chicken, but adjust cooking time according to thickness of pork chops.

Note: This recipe makes enough to use approximately four times.

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