I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Parmesan Oven Fried Chicken

3/4 cup fine dry bread crumbs or panko
1/4 cup Parmesan cheese 
1/4 cup finely chopped blanched almonds
1/2 cup butter, softened         
2 Tbsp. minced parsley 
3/4 tsp. garlic powder
1/3 tsp. ground thyme
1/8 tsp. pepper
1 tsp. salt

Combine crumbs, cheese, and almonds.  Blend butter, parsley, and seasonings.  Spread butter mixture over chicken pieces (with or without skin).  Roll pieces in crumb mixture, coating well.  Place in baking pan.  Bake near center of oven at 350 degrees  until golden brown and internal temperature is 165 degrees.  Do not overcook.   Do not cover pan during baking and do not turn chicken.

This is an easy company recipe.  It is good served over noodles tossed with the pan juices, and sprinkled with chopped parsley.
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