I figured out this new feature where I can "embed" documents
in this here blog.
Embedding is good for printing out recipes.
How many more times would you like me to keep saying "embed"?
I feel like Matlock.
Or Angie Dickinson when she was Police Woman.
YES, I am like Columbo, embedding documents in my posts.
Also, all my clothes are ALWAYS wrinkly just like Columbo's.
But if you must label me with a name, just call me Bond. James Bond.
Bond, James Bond is going to embed a document right now:
I really need to get to the Chicken part of
Chicken and Cheesecake.
Oven Fried Chicken
A Healthy Substitute For Fried Chicken Addicts (Angie).
This chicken is super moist and the coating is immensely flavorful. Keep your napkins handy because you will need them for this finger-lickin' recipe.
Here is the recipe......embedded below....in the box that I embedded...just like Angie Dickinson would have if given the chance to work Investigations...and if there were personal computers in the 1970's.
Relatively few ingredients and truly easy to make.
The coating mixture can get the counter a little messy though.
And we begin the process that results in scrumptiousness:
By the way, I used a food processor this time but what works just as well is a gallon size baggie and a rolling pin.
Transfer crumbs to a large gallon size bag.
Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly.
Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
Drop the chicken into the bag, seal and shake until each piece is evenly coated.
Angie's note: The "shaking the chicken in the baggie" keeps the counter clean but does not evenly coat the chicken pieces so I set up a work station and use dishes.
So I set up the work station on the counter
the bowl of mayonnaise mixture,
the crumb coating
and the cookie sheet with a cooking rack on top.
I know this from experience. It is no fun cleaning dried, baked-on chicken off a cooking rack. At all. In fact, it will put you in a very bad mood, so spray the rack generously!
DO NOT FORGET TO SPRAY THE CHICKEN AFTER IT IS ON THE RACK, this is key to browning and crispness!
Transfer to a platter and serve hot or
at room temperature.
Creaminess folded between layers of butterscotchness.
Butterscotchness is a real word.
Recipe of Delight
And I am going to be sly like Kojack,
and embed this recipe below.
Anybody have a lollipop?
Anybody want to suggest I stop with all this 1970's sleuth-language tomfoolery?
CLICK ON DOWNLOAD FILE TO GET THIS AWESOME BUTTERSCOTCH CHEESECAKE RECIPE!!
Stir in graham cracker crumbs and nuts.
Press half the mixture firmly onto bottom of greased 9x13 pan.
In large mixer bowl, beat the cream cheese until fluffy, then add sweetened condensed milk, vanilla and egg. Mix well. Keep your fingers out of the bowl and leave some mixture for the actual cheesecake bars.
Really, I mean it. I dare you not to sneak a lick.
Pour into pan. Top with remaining crumb mixture.
Bake at 350 degrees for 25-30 minutes. Cool. Chill before cutting into bars. Keep refrigerated.
Convince yourself that you're just fulfilling your daily dairy intake with the cream cheese, butter and sweetened condensed milk.
Finally, hide the last two pieces in the back of the fridge, by the one year old pickles.