June 20, 2011: Crumb Topped Roasted Asparagus Recipe

Personally, I love asparagus. But my niece… not so much. I was trying to come up with a recipe I thought she might like and sure enough, I actually got her to try this dish! Don’t get me wrong, asparagus will probably never be her fave veggie, but she did say it was the best version of asparagus she’d ever had and that’s a definite step forward!

Crumb Topped Roasted Asparagus

1 bunch thick asparagus (about 1 pound)
1 T. softened butter
1 T. mayonnaise
1 T. Dijon mustard
1 t. lemon juice
½ cup crushed cornflakes

Trim and peel tough ends of asparagus. Blanch in boiling water for a couple minutes; remove from hot water with a slotted spoon and rinse with cold water.

Combine butter, mayo, mustard and lemon juice. Grease an 8 x 8” square pan and lay asparagus in a single layer in the bottom. Brush the tops with the butter mixture and sprinkled cornflakes over the top. Bake in a 400 degree oven for 15 minutes, or until crumbs are crispy and asparagus is still a bit crunchy.

May 22, 2011: Honey Mustard Pork Chops Recipe

As you know, I love the challenge of looking through my pantry and fridge and coming up with a satisfying, delicious dinner. Since my husband and I have been on a salad kick lately, I wanted something a bit more substantial (plus the weather’s turned cool again, making me crave a hot dish).

For this dinner, I took a couple apples that were on their last legs and turned them into a quick applesauce. I marinated the pork chops in the sauce and while they were baking, tossed together packaged pierogis with caramelized onions, garlic, and mushrooms. Voila! Dinner was served and it was more than satisfactory.

Honey Mustard pork chop served with sauteed pierogis and homemade applesauce

Honey Mustard Pork Chops

1 pound pork chops, ½” thick
¼ cup Dijon mustard
¼ cup light mayonnaise
1 t. honey
½ cup cornflakes, crushed
½ cup dried French fried onions, crushed

Mix together the mustard, mayo, and honey. Coat the pork chops completely with the mustard mixture and refrigerate for several hours.

Preheat the oven to 400 degrees. Grease a baking pan or cookie sheet large enough to accommodate the pork chops in a single layer. Combine the crushed cornflakes and onions and sprinkle this mixture over the top of the pork chops. Bake for 35 minutes, or until just done (slightly pink) in the middle.

April 5, 2011: Cornflake Crusted Chicken Strips Recipe

This recipe is actually a conglomeration of one my mother used to make and my own fresh spin on it. As my son was growing up, he loved chicken nuggets and chicken strips – it was his favorite dish to order any time we went out to eat.

I wanted to make chicken strips for him at home that were healthier than the deep fried version served in restaurants and fast food places. The following is the recipe is what I came up with – and my son absolutely loves these (my picky husband, too)!

Note: This is a bone-in, skinless chicken thigh crusted with cornflakes instead of chicken breast strips... still yummy!

Cornflake Crusted Chicken Strips

2 – 3 boneless, skinless chicken breasts (2 large or 3 small)
Garlic salt
Pepper
Paprika
1 cup flour (approximately; add more if you run out)
2 eggs, beaten slightly with a sprinkle of water
2 cups coarsely crushed cornflakes
2 T. olive oil

Cut the chicken breasts into strips about one inch wide. Season both sides with the garlic salt, pepper, and paprika. Put the flour on a paper plate and coat both sides of the chicken strips.

Place the beaten eggs in a shallow dish, such as a pie plate. Place the crushed cornflakes in another dish or paper plate. Dip the flour-coated chicken strips first in the eggs, then into the cornflakes crumbs. Let rest for about half an hour.

Pour the oil into a large, shallow baking pan. Heat the oven to 375 degrees and place the oiled pan in it; let heat for about 5 minutes, until the oil is warm. Swirl it around the pan so it covers the entire surface. Place the chicken strips on the pan and return to oven. Bake 15 minutes. Remove from oven and flip the strips over; bake an additional 10 – 15 minutes until done (total cooking time depends on how thick the chicken breasts are).

Serve with ranch, barbecue, or honey mustard sauce for dipping.