Tag Archives: kid

ROSEMARY CHICKEN WITH RICE KRISPIES

25 Saturday Apr 2015

Posted by in Chicken, Recipes

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I love the fun, savory use of Rice Krispies in this recipe, and the appeal it has to both kids and adults.

I also appreciate that it can be made in advance, I left mine in the marinade for much longer than the suggested one hour. The soaked and steeped chicken then only needed to be browned quickly in the skillet and finished off in the oven. The marinade kept it moist and flavorful, which also appealed to our whole family.

ROSEMARY CHICKEN WITH RICE KRISPIES

rosemary chicken with rice krispies

Two 12-ounce bottles of beer

1 cup coarsely chopped rosemary sprigs, plus 1/4 teaspoon chopped leaves

1/2 cup crushed garlic cloves, plus 1 clove crushed

1/2 cup apple cider vinegar

salt and pepper

8 chicken legs, skin-on

2 tablespoons olive oil

1 cup Rice Krispies cereal

1/4 cup chopped parsley

In a large bowl, combine the beer with the chopped rosemary sprigs, crushed garlic and vinegar and season with salt and pepper. Add the chicken and turn to evenly coat. Cover and let marinate in the refrigerator for 1 hour.

Heat oven to 425F. Remove the chicken form the marinade and pat dry, discard the marinade. In a large cast-iron skillet, heat the oil. Season the chicken with salt and pepper. Cook the chicken over moderately high heat until golden and crisp, 4 to 5 minutes. Transfer skillet to the oven and bake for 15 to 20 minutes, until browned and cooked through. Transfer to a platter.

Pour off all but 1/4 cup of the oil from the skillet. Add the chopped rosemary leaves, crushed garlic clove and Rice Krispies and cook over moderate heat, stirring until the cereal is golden, about 3 minutes. Stir in the parsley and season with salt and pepper.

Sprinkle the Rice Krispies mixture on the chicken and serve.

Enjoy!

Recipe adapted from Food and Wine, May 2015

www.foodandwine.com/

CHICKEN AND BANANA FRIED RICE and BANANA BREAD COBBLER

12 Thursday Sep 2013

Posted by in Breads, Dessert

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We like to have bananas on hand for a quick and healthy snack, but often they ripen quicker than we can eat them, so we make a lot of banana bread, muffins and cake. Although we do love bananas baked into a delicious treat, it was fun to change it up with this Chicken Fried Rice and Banana Bread Cobbler.

CHICKEN AND BANANA FRIED RICE

In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Halve 2 bananas lengthwise and add to the pan cut side down. Cook until deep golden, 6 to 8 minutes, transfer to a cutting board and cut into bite sized pieces, once cool enough to handle.
Heat another  tablespoon of vegetable oil. Season 3/4 pound of chicken tenders, cut into cubes, season with salt and pepper. Add to the skillet and cook until browned and cooked through, about 8 to 10 minutes. Lower the heat to medium, add 1/2 cup sliced scallions, and cook, stirring, until golden, about 2 to 3 minutes. Add 2 finely chopped serrano chiles (I unfortunately omitted these because of the kids), and cook, stirring, for 1 minute. Stir in 2 cups of cooked rice, increase the heat to high and cook, stirring occasionally , until the rice begins to toast, about 5 minutes. Remove from the heat and stir in the banana and 1 tablespoon of soy sauce. Sprinkle with chopped, salted peanuts.
Enjoy! please share recipedoodle with your friends and family!

Recipe adapted from Rachael Ray Magazine
www.rachaelraymag.com › Recipes‎

BANANA BREAD COBBLER

1 cup self rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 bananas, sliced
Streusel Topping

Heat oven to 375F.
Whisk together flour, sugar and milk just until blended, whisk in melted butter. Pour batter into a lightly greased 11 by 7 inch baking dish.
Top with banana slices and sprinkle with Streusel Topping.
Bake for 40 to 45 minutes or until golden brown and bubbly.

STREUSEL TOPPING
3/4 cup firmly packed light brown sugar
1/2 cup self rising flour
1/2 cup butter, softened
1 cup oats
1/2 cup chopped pecans

Stir together brown sugar, flour and butter until crumbly, using a fork. Stir in oats and pecans.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com › Food › Recipes‎