“Fried” chicken (without the deep fryer!)

This recipe is too good not to share.  Although I have reduced the amount of meat I am eating, Miss S and the Hubz have not so I knew I had to make this for them.  And everyone has got to love fried food – but who really loves the deep fryer?  The splatter messes, the lingering smell and the oil that has been used a few too many times…no thanks!

That said I will have to experiment making this vegetarian.  Maybe fried cauliflower – ah yes, that would make it a pakora :P


So what’s the trick to getting that crispy fried coating – corn flakes!


This is what you need:

  • Cornflakes
  • Ziplock bag + rolling pin
  • Garlic powder
  • Butter
  • S & P
  • Dill (or other herb of choice – optional!)
  • Chicken breasts (I usually slice them length wise)


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This is what you do:

  1. Preheat oven to 375 degrees
  2. Clean and slices your chicken, set aside
  3. Using a ziplock filled with cornflakes, crush the cornflakes.  Transfer to a bowl
  4. Add S & P, garlic powder and herb of your choice to the bowl
  5. Melt butter in the microwave (2+ tbls)
  6. Add Salt, galic powder to the melted butter and mix well.
  7. Set up your assembly line: chicken ready to be coated, melted butter mixture, cornflakes mixture and a baking sheet lined with parchment paper
  8. Dip the chicken into the melted butter mixture being sure to coat both sides well, then cover the chicken with the cornflakes making sure to cover all areas of the chicken breast then place on lined baking sheet.
  9. Complete above step for all remaining chicken pieces
  10. Pour any remaining butter on all the pieces and fill in any missed places on the chicken with the cornflakes
  11. Bake 25-30 min.  Check centre of chicken is cooked before removing from oven.

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Parchment Paper Dinner

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Slow cooker, weekend food prep, left overs, sheet pan meals, bbq, pizza night, breakfast for dinner and now parchment paper meals should be part of every parents arsenal of meal options!


I now make it at least 3 times a month.  It so easy to prep and even easier to clean up!  I used this Dr. Oz recipe and used the veggies I had on hand.  Still ahh-mazing!

What you need:

– Chicken Breast (I sliced each in half and we had enough for 2 slices per person)
– Garlic
– Butter
– Spinach
– Red Pepper
– Salt & Pepper
– Olive Oil

What you’ll do:

1. Preheat oven to 400°F.

2. Fold the parchment paper (12×18 inches) in half, then open up.

3. Lay a bed of spinach on the open parchment paper.

4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the spinach.

5. Lay the chicken on the spinach, season with salt and pepper.

6. Slice the red pepper and lay the slices on top of the chicken and spoon on the rest of the garlic butter.


7. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F.

8. Remove from paper and server with spagetti or with a salad ….& Enjoy!


Finally jumping on the bandwagon #ZucchiniNoodles

Well, fiinnnaally jumping on the #ZucchiniNoodles bandwagon here.  I’ve been wanting a spiralizer for the long time – but we literally NEVER go into one of those kitchen/cooking stores and I never spotted one at Winners or Marshalls.  But recently we were looking for bed sheets and found a bin of spiralizers on sale so I scooped one up!

I had no idea how ridiculously easy it was to use and how quick it was to make a “pasta” dish.  And the options are ENDLESS.


Here is what you’ll need to make this Shrimp Scampi Zucchini Noodles dish:

  • 2 Zucchinis
  • 10-15 cooked, devined and peeled shrimp
  • 10-12 raw almonds
  • Garlic
  • Butter
  • Salt to taste
  • Fresh cracked pepper
  • Parmesean


Here is what you need to do:

  1. Spiralize your zucchinis and then lay them flat on a paper towel. Sprinkle salt on top and let them sit for 30 min (this is needed to remove access moisture)
  2. Toast your almonds.  I actually just zap them in the microwave!  Toss them into a paper towel and twist up the paper towel to keep the almonds inside.  45 seconds on a high heat should be good enough.  Add another 30 seconds if you’d like.  Let them cool in their little towel baggy.  Once they’ve cooled down, you can crush them.  I use the back of a metal spoon but I am sure there are more civilized ways to do this :)
  3. Defrost your shrimp by soaking them in hot water.  Once they are defrosted remove the tails (or leave them on, I hate them so I take them off).
  4. Add water to a pot and bring it to boil
  5. Add butter to a heated skillet and add your garlic.  Let the garlic brown and add a little salt.
  6. Add your shrimp and you only need to keep them on the skillet for a few minutes as they are already cooked.
  7. Remove shrimp from heat, add a little more butter and add your crushed almonds.  Let them cook for a few minutes.  Add the shrimp back Turn off the heat.
  8. At this point, your zucchinis should have been sitting for 30 min, drop them in the pot with the boiling water and let them “cook” for no more than 5 minutes.  If you like your pasta more al dente then cook for 2 minutes instead.
  9. Drain your Zucchini noodles and them to the almond and shrimp “scampi”.  Do a few quick tosses and it’s ready to be plated with a sprinkle of parmesan!