03 March

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March 7, 2013

Corn Flake Hawaiian Chicken

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Corn Flake Hawaiian Chicken

Corn Flake Hawaiian Chicken

March 7: National Cereal Day

Taste the tropics in a chicken dish covered in crushed corn flakes cereal. The island-inspired ingredients in this recipe include a pineapple-flavored marinade and shredded coconut in the crumb coating. Kellogg’s cereal company calls it “Chicken Hawaiian,” although this is neither a typical nor traditional recipe from Islander’s home state of Hawaii. But for mainlanders who want a meal made with aloha, Corn Flake Hawaiian Chicken is a fragrant and fine dish for dinner and on National Cereal Day.

Recipe

(Adapted from Kellogg’s)

Ingredients

  • 6 chicken legs (or other favorite chicken pieces)
  • ½ teaspoon salt
  • 1/3 cup frozen pineapple-orange or pineapple juice concentrate, thawed
  • 1 egg, beaten
  • ½ cup shredded coconut
  • ½ -1 teaspoon curry powder
  • 2 cups corn flakes cereal, crushed
  • salt and pepper to taste
  • ¼ cup (4 tablespoons) butter, melted

Directions

Place chicken in a shallow dish. Season with salt. In a small bowl or measuring cup, beat the egg with the juice. Pour over the chicken. Cover and refrigerate for at least an hour, basting several times.

Corn Flake Hawaiian Chicken

In a bowl, combine the shredded coconut with the curry powder. Mix in the crushed corn flakes. Remove the chicken pieces from the marinade. Coat the chicken in the corn flake crumb mixture.

Corn Flake Hawaiian Chicken

Place in a foiled-line baking pan. Season with salt and pepper to taste. Drizzle the melted butter over the chicken pieces. Bake in a preheated oven at 350 degrees F for 45-60 minutes or until the chicken is no longer pink and is cooked through.  Do not cover or turn the chicken while baking. When done, remove the chicken from the oven. Drain on paper towels, then transfer to a serving dish.

Corn Flake Hawaiian Chicken

Notes 

  • The chicken may be coated with skin or without and may be bone-in or boneless. The shredded coconut may be sweet or unsweetened.
  • Search our blog for other recipes made with cereal.
 

March 31, 2012

Bacon-Wrapped Tater Tots

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Bacon-Wrapped Tater Tots

Bacon-Wrapped Tater Tots

March 31: National Tater Day

Instead of French fries with our fast food, we sometimes order tater tots as a tasty alternative side dish. Tater tots are tiny versions of hash browns and other breakfast-style potatoes, too. When wrapped in and baked with bacon, they become an even better snack. Because they are quick and easy to prepare, they are a popular appetizer for game-day get-togethers, such as when watching March Madness on television (according to Highlander and Islander’s brother, Kahuna). Bake some bacon-wrapped tater tots for casual gatherings and on National Tater Day.

Recipe

(Adapted from Rachael Ray)

Ingredients

  • Frozen tater tots (we used Ore-Ida brand extra crispy tater tots)
  • Slices of bacon

Directions

Soak toothpicks in water so they do not burn in the oven. Cut each bacon strip in half. Roll the bacon around a tater tot with about half an inch overlap. Secure with a toothpick (see Notes). Continue wrapping bacon around as many tater tots as desired.

Bacon-Wrapped Tater Tots

Place on a foil-lined lipped pan and bake in a preheated oven at 450 degrees F for 15-20 minutes or until the bacon is browned, crisp and cooked through. Remove from the oven and put on paper towels to drain any grease. Serve hot.

Bacon-Wrapped Tater Tots

Notes

  • Because the tater tot is still frozen, the toothpick will not go all the way through when wrapping the bacon over it. After baking, carefully push the toothpick through the tater tot.
  • Eat bacon-wrapped tater tots in moderation! They are flavorful but fattening.
  • Bacon can be wrapped around many things besides tater tots (pineapple chunks, dates, shrimp, etc.). Try wrapping them around water chestnuts and baking them in barbecue sauce. Refer to the recipe for bacon-wrapped water chestnuts in our September blog post for International Bacon Day.
  • Say cheese! Sprinkle shredded Parmesan or cheddar cheese after baking the bacon-wrapped tater tots for additional flavor.
 

March 29, 2012

Lemon Chiffon Cake

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Lemon Chiffon Cake

Lemon Chiffon Cake

March 29: National Lemon Chifffon Cake Day

We recently blogged about lemon macarons to welcome the spring season. Their sunshine yellow color and fresh lemon scent brighten up our days when it is cloudy or when there are spring showers. Likewise, during Lent, we like to eat a light dessert, such as lemon chiffon cake. The zesty glaze enhances the fruit’s flavor of this simple, citrusy treat.

Make lemon chiffon cake with lemon butter glaze to celebrate spring, a love for lemons and National Lemon Chiffon Cake Day!

Recipe

(Adapted from AllRecipes.com)

For the lemon chiffon cake

  • 1 ¾ cups cake flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 cup sugar, divided use
  • 1 teaspoon lemon extract
  • 6 eggs, divided use
  • ½ cup vegetable oil
  • ¾ cup water
  • 1 tablespoon lemon zest
  • ½ teaspoon cream of tartar

Directions

Zest and juice one lemon. Separate the eggs, reserving the yolks and whites. In a bowl, combine the cake flour, salt, baking powder and ½ cup of sugar. Set aside. In a large mixing bowl, beat the egg yolks. Add the vegetable oil, water and lemon zest and mix well.

Lemon Chiffon Cake

Stir the lemon extract in the batter. In a separate mixing bowl, beat the egg whites with cream of tartar and peaks form. Gradually add the remaining ¾ cup sugar and continue beating until stiff.

Lemon Chiffon Cake

Fold a portion of the egg whites into the batter and gently blend well. Continue folding in the egg whites until the batter is evenly mixed. Put the batter in an ungreased 10-inch tube pan. Bake in a preheated oven at 350 degrees for 50-60 minutes, testing for doneness with a toothpick.

Lemon Chiffon Cake

Remove the cake from the oven and invert the tube pan with the cake still in it. Allow it to cool completely. Loosen the edges with a spatula to remove the cake. Brush away any crumbs and place on a wire rack. Prepare the glaze.

Lemon Chiffon Cake

For the lemon butter glaze

(Adapted from Wilton)

  • 6 tablespoons butter, melted
  • 1 tablespoon grate lemon zest
  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon vanilla

Directions

In a microwave safe bowl, melt the butter. Mix in the lemon zest. Gradually stir in the powdered sugar. Mix in the fresh lemon juice and vanilla. Stir until smooth. Use immediately on the cake before it hardens.

Lemon Chiffon Cake

Pour the glaze on the top of the cake and allow it to drip down the sides. Quickly spread the glaze around the sides of the cake (optional). Allow the glaze to set/harden before slicing the cake.

Lemon Chiffon Cake

Notes

  • We love the lemony butter glaze a lot! So in addition to drizzling it on top of the cake, we iced the sides as well to get the full flavor of the citrus all over.
  • Look for more lemon recipes on our blog.

 

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