Category Archives: Peach Week
I thought we’d covered oven baked chicken before, but it turns out we have not. Since this is one of my favorite ways to make chicken, I was surprised. So that’s tonight’s theme. There are many different ways to go about making crispy baked chicken, I like Italian bread crumbs and panko for mine. Sometimes I soak the chicken in buttermilk for an hour and use that instead of egg to get the breadcrumbs to adhere. But if I’m in a hurry, it’s just the traditional recipe that I’ve posted below. And by traditional, I mean the one I grew up with, although my mom used rice crispies and cut up chicken pieces.
To change things up, you can add ingredients, like parmesan cheese, sesame seeds (there’s a recipe for that below), corn flakes or rice crispies. I saw a very interesting recipe recently that used toasted pecans, breadcrumbs and panko as the coating. I’m going to recipe test that one when I have a chance.
If you want something a little different, one of my favorites is Crispy Potato Chicken (recipe here).
Craving a Crispy and Spicy Chicken Sandwich? Here’s a recipe that comes close to a famous fast food joint.
And for something completely different, how about Baked Chicken with Peaches? (recipe here)
If you’re looking to barbecue chicken that’s not all scorched on the outside and raw inside, either on the grill or in the oven, I have some simple tips here.
Grilled, baked, fried or barbecued, what’s your favorite style of chicken? Do you have one of those favorite childhood foods you just have to make once a week or so? Share some recipes in the comments.
On to tonight’s two featured recipes:
Oven Fried Chicken
- 2 boneless chicken breasts
- 4 bonelss chicken thighs
- 1 cup Italian breadcrumbs
- 1 1/2 cups Panko
- 2 eggs, beaten
- 1 tbsp olive oil
- ¼ cup water**
- salt & pepper to taste (at least 1/8 tsp each)
large mouth bowl, large plate and baking sheet lined with foil or parchment
Wash and pat chicken dry. In a large bowl, add water, eggs, oil, salt and pepper and beat well. Mix together and spread Italian breadcrumbs and panko evenly on large plate. Take chicken pieces one at a time and dip in egg wash, coating completely, dredge in bread crumbs until lightly coated on all sides. Place on baking sheet. Bake at 375 degrees for 30 minutes with foil covering the chicken, uncover and cook additional 15 minutes.
If you want to punch up the coating, you can add additional dry herbs to the breadcrumb mixture, I usually add some extra garlic and onion powder, a touch of cayenne, a bit of dried basil and rosemary.
This next recipe is great when the kids want chicken fingers, or it can be used with breasts and thighs as well, but you’ll need to increase the portions of breadcrumbs and sesame seeds to equal 3 cups.
Sesame Chicken Fingers
- 1/2 cup stone-ground mustard
- 1/2 cup honey
- 3 tbsp limejuice
- salt & pepper
- ½ cup sesame seeds
- 1 cup Italian breadcrumbs
- 1 egg, beaten
- ¼ cup water
- 1 tbsp sesame oil or olive oil
- 1 to 1 ½ lbs chicken tenders
baking sheet, greased or lined with parchment or foil
2 bowls and 1 plate
Mix mustard, honey & limejuice in bowl, set aside. On plate mix salt, pepper, breadcrumbs & sesame seeds. In second bowl, add egg, water & oil. Dip chicken in egg wash then dredge in breadcrumbs. Line on baking sheet, bake at 425° for 10 minutes, turn, and bake an additional 5 to 10 minutes, should be crispy on all sides. Serve with mustard dipping sauce, waffle fries and a fresh vegetable tray for a quick and easy dinner.
I love reading Tes’ blog. She goes on the best adventures, cooks delicious looking food and has the most adorable family and she generously shares it with us. Today she posted a lovely peach lemonade recipe and I learned something new – it’s peach season in India, too. It looks so refreshing I had to share it with you:
When peach season arrives, there are few regular routines I attend in my kitchen. I need to make a few jars delicious peach chutney, some peachy, chewy fruit leathers, and finally… there has to be this fresh peach lemonade to lighten up everything.
My peach lemonade is fuzz free, easy and quick. There’s no need of cooking the peach syrup. Everything is just fresh and raw so you will not lose any natural goodness or flavor at all.
Fresh Peach Lemonade
Ingredients: (2 Servings)
2 peaches- chopped
1-2 tsp fresh lemon juice- or to taste
2 tbsp honey (or sugar if preferred)
3 cup ice-chill water
Ice cubes for serving
Some fresh peach slices for serving
For the complete recipe, click here
Pop on over to her blog and see all the photos and the complete recipe. Then look around and for sure look for a photo of her too-cute-for-words little one.
If burgers aren’t your thing, I also have a week of peach recipes at this link.
That should be enough to keep you busy until I get back. What are you grilling this weekend?
The featured recipes tonight are a Curried Turkey Burger from me and a Spicy Lamb Burger (pictured) from JeffreyW.
Curried Turkey Burgers
Always looking for new flavors to grill and since I love good pita bread, something that would go nicely with that. Came up with this for a taste treat and a perfect way to use ground turkey since it can be bland if not well seasoned before grilling. Serve with fresh corn on the cob and grilled eggplant.
- 1 to 1-1/2 lb ground turkey
- 3 tbsp plain yogurt
- 1 tsp ground curry
- 1/8 tsp ground cumin
- ½ tsp salt
- 3 green onions, chopped
- 4 pita breads
In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.
The recipe and more scrumptious looking photos can be found here.
Peaches have come early in Colorado. We have the most amazing peaches that come from Palisades on the western slope (where they also make some nice wines). I’ll be heading to the farmer stand tomorrow to pick a pretty box of peaches. Can’t wait. Nothing compares. Did I say “yum”?
If you click on the link you’ll see a bunch of peach recipes from Peach Week 2010.
It’s been a busy day. Good ride today, despite the heat. This was nice and not terribly sweet. I’ll be trying it with a few things.
- 2 cups diced peeled peaches (2 to 3 peaches)
- 4 thinly sliced green onions
- 1/4 cup diced red bell pepper
- 2 tablespoons lime juice, about 1 medium lime
- 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
- 1 small jalapeño, seeded and chopped
- 1 tablespoon chopped fresh cilantro
- dash ginger
- dash garlic powder
- 1 tablespoon orange or pineapple juice
- dash freshly ground black pepper
Mix together and let meld together for about 30 minutes or more before serving.