Today's post will also be used for the next post (if that makes any sense at all please raise your hand)
First up to bat is a roasted tomato marinara sauce.
I used 6 Romas for this but I could have easily used double or triple that .
Crank your oven up to about 375 F and line a large cookie sheet with parchment paper.
Grab a few cloves of garlic, smash, peel and chop.
Tip of the day; grind some salt and pepper right on to the garlic while you are chopping it.
Cut each tomato in half length wise and place on the cookie sheet at even intervals.
Baste the tomatoes with roughly one tablespoon of olive oil, and place the garlic bits on top.
Once your oven is up to temperature (if you have my oven, you might as well go watch a 20 minute tv show...) toss the tomatoes in for about 30-45 minutes until they look like this.
Proceed to pick off the garlic and eat it (all in the name of quality control of course!)
Flip one over and marvel at the caramelized glory.
Next grab your handy dandy food processor or blender and blend until pureed.
Realize that you don't have enough so you add a can of tomato paste and a can-full of water and blend some more.
Ta-daah!
Part Two: Chicken Strips
This is the second time I've made these so I've got these pretty down pat.
Here I have three large chicken breasts, GF corn flakes (sweetened w/ fruit juice), Italian seasonings bled, Parmesan cheese, two eggs and some garlic salt.
I used two cups of corn flakes, one cup of cheese, a good tablespoon of the Italian blend and maybe a 1/2 teaspoon of garlic salt.
Blend in a food processor, blender, zip-top baggie with a rolling pin and some kids, just make it look like Shake 'N Bake size bits.
Crack two eggs in a bowl and beat to combined.
Cut your chicken into your preferred size. I used chunks.
Place in the egg mixture and coat. You can dump them all in at once if you have a big enough bowl.
Place the eggy-chicken bits in the crumb mixture and dredge. I find dropping the chicken in with a fork and using a spoon to spoon the crumbs (all the while pressing the crumbs on) is the easiest method and the least messy. Or get the kids to do it, since all kids love slimy textures.
Place on a parchment lined cookie sheet and bake for 20 minutes at 375 F. Cry as you realized that the sheet on the pan was the last on the roll and now you have to go to Costco to get more....
The edges should be brown-ish, the chicken juice just starting to bubble out, and it should smell divine.
Bon Apetit!
First up to bat is a roasted tomato marinara sauce.
I used 6 Romas for this but I could have easily used double or triple that .
Crank your oven up to about 375 F and line a large cookie sheet with parchment paper.
Grab a few cloves of garlic, smash, peel and chop.
Tip of the day; grind some salt and pepper right on to the garlic while you are chopping it.
Cut each tomato in half length wise and place on the cookie sheet at even intervals.
Baste the tomatoes with roughly one tablespoon of olive oil, and place the garlic bits on top.
Proceed to pick off the garlic and eat it (all in the name of quality control of course!)
Flip one over and marvel at the caramelized glory.
Next grab your handy dandy food processor or blender and blend until pureed.
Realize that you don't have enough so you add a can of tomato paste and a can-full of water and blend some more.
Ta-daah!
Part Two: Chicken Strips
This is the second time I've made these so I've got these pretty down pat.
Here I have three large chicken breasts, GF corn flakes (sweetened w/ fruit juice), Italian seasonings bled, Parmesan cheese, two eggs and some garlic salt.
I used two cups of corn flakes, one cup of cheese, a good tablespoon of the Italian blend and maybe a 1/2 teaspoon of garlic salt.
Blend in a food processor, blender, zip-top baggie with a rolling pin and some kids, just make it look like Shake 'N Bake size bits.
Crack two eggs in a bowl and beat to combined.
Cut your chicken into your preferred size. I used chunks.
Place in the egg mixture and coat. You can dump them all in at once if you have a big enough bowl.
Place the eggy-chicken bits in the crumb mixture and dredge. I find dropping the chicken in with a fork and using a spoon to spoon the crumbs (all the while pressing the crumbs on) is the easiest method and the least messy. Or get the kids to do it, since all kids love slimy textures.
Place on a parchment lined cookie sheet and bake for 20 minutes at 375 F. Cry as you realized that the sheet on the pan was the last on the roll and now you have to go to Costco to get more....
The edges should be brown-ish, the chicken juice just starting to bubble out, and it should smell divine.
Bon Apetit!
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