deLizious leftovers

What with all the sweet potato dishes cooked up here last week and the oatmeal cookies the week before that, I’ve burned myself out a bit in the kitchen. My husband has made more than a few of our weeknight meals and we have so many cookies (double dosing this cookie season with two Girl Scouts in the house), cakes, and the like that there’s no need to make any new sweet treats.

OK, I did make this cake for Valentine's Day. Inspiration and recipe found here.

OK, I did make a cake for Valentine’s Day. Inspiration and recipe found here.

So I’ll do what other cooked-out cooks do and serve leftovers this week. For starters, here’s a recent Blog of Funny Names post. Give it a click (Do it! It’s not like you’ll be tested on it πŸ˜‰ ) and learn more about the folks behind your favorite cold-weather foods.

Minnesota Soybean’s Real Story blog also gave me opportunity to bake up tasty cornbread, containing not one, not two, but three soyfoods. You need cornbread if you have chili on the menu, so give it a read here.

Because food for fun’s goal is to send you away with more than enough, I’ll also offer you the recipe for husband’s killer oven-baked Crunchy Chicken. Served with creamed spinach (A pinch-and-dash puree of spinach and garlic sautΓ©ed in olive oil, then mixed with fat-free half-and-half and neufchΓ’tel cheese. Sprinkled with freshly grated nutmeg, it made a lovely side.) and reheated stuffing from a soon-to-be-posted clams casino recipe (spoilers!), the chicken was a hit.

Crunchy Chicken and sides

Crunchy Chicken and sides

Would love to see you back here next week and while I don’t yet know what we’ll be serving up, I promise it’ll be fun eats.

Crunchy Chicken

My husband plays it fast-and-loose with seasonings, so there’s no guarantee his results can be recreated exactly, though this is the recipe he used. Also note that he used only drumsticks and chicken breast tenders.

  • 2 cups buttermilk
  • 2 1/4 teaspoons salt, divided
  • 1 1/2 teaspoons garlic powder, divided
  • 1 1/8 teaspoons freshly ground pepper, divided
  • 1 teaspoon hot pepper sauce
  • 3 pounds bone-in skin-on chicken pieces (split breasts cut in half, thighs, and/or drumsticks), trimmed
  • 3 1/2 cups cornflakes, crushed
  • 2/3 cup coarse breadcrumbs (about 2 slices bread)
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil

To marinate chicken, in large plastic resealable food-storage bag, whisk together buttermilk, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon pepper, and the hot sauce. Add chicken; seal bag. Turn to coat. Refrigerate at least 1 hour or up to 12 hours.

Adjust oven rack to upper-middle position; heat oven 400ΒΊF. Set wire rack on foil-lined rimmed baking sheet. Coat rack with cooking spray.

To make coating, in shallow dish, combine cornflakes, breadcrumbs, paprika, and remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Drizzle oil over crumbs; toss until well coated.

Working with 1 piece chicken at a time, remove from marinade. Dredge in crumb mixture, firmly pressing crumbs onto all sides. Place chicken on wire rack, leaving 1/2 inch between pieces. Bake 35 to 45 minutes or until coating is deep golden brown and thickest part of chicken thigh registers 175Β°F and thickest part of breast registers 165ΒΊF.

58 thoughts on “deLizious leftovers

  1. Yum – your husband cooks too?? πŸ˜‰ I now have a separate tab in my recipe book that is just for you (which is just a collection of those which don’t come from the ridiculous number of real cookbooks I have) – ‘deLizious ideas’..

    • oh gosh, Mimi. I am flattered beyond flattered to have a place in your recipe book πŸ™‚ Thanks for that!

      My husband can pull the basics together. Our girls prefer his meals as they’re “less experimental” (direct quote from my oldest). But I usually (wo)man the stove as I want control of what we’re eating. (and it’s fun) But lately it’s been easier to let him drive.

      Hope things go well in your karma truck πŸ™‚

  2. Your husband is quite the chef! The chicken recipe looks flavorful and healthy, too. And spicy (fast and loose with the seasonings – HA!). I am looking forward to those clams casino… I do love a spoiler! I can’t wait to try this for a crowd, Liz. Really tasty! I wish I could eat some of your sweets for you… πŸ™‚

    • Shanna! Another reason to have you as a neighbor: You could take sweets off our hands πŸ™‚ (and of course I would be ever so happy to help you unload yours)

      My husband knows basics well enough. He makes a mighty mean pizza burger.

      Thanks for all of your kind words friend.

    • Thanks, Fannie! First, has your household sent the flu packing? Here’s hoping!

      If you’re talking about the fabric under the cake, that came from a thrift store. I’m all about buying “props” for food photos as well as fun dishware, etc for parties. A bit of an addiction for me. At least it’s thrift store shopping, right?

      • The flu is still hanging on. By all accounts we still have one more week. We started to feel better and did a little walking. It was a false recovery. 😦

        Regarding thrift stores, we have one close by, they always have some wonderful treasure when you spend the time to look.

        By the way, I like the new photo.

        • Took my first selfie ever as wanted to show my mom a new hair color. Turned out not so bad, so figured why not replace a 5-year-old photo.

          Remember that I found that Hollywood cocktail book at a thrift store, too πŸ™‚

          Hang in there and make yourself some gluten-free chicken noodle soup.

  3. Yum! That crunchy chicken dish is making me very hungry – looks and sounds delicious and is exactly what I’m in the mood for right now! I’m also loving the beautiful Valentine’s cake. I made date-sweetened aduki bean brownies for my grain-free vegan sugar-free husband, ha! They weren’t necessarily the best brownies I’ve ever tasted, but he ate the whole batch in less than 48 hours. πŸ™‚
    Also wanted to let you know that I got the tofu marinara recipe, both sendings worked–thank you so much!! I am so sorry I didn’t respond earlier, I’ve been swamped in work and life for the past two weeks and have been struggling to keep above the surface. My food blog is getting moldy from lack of attention! 😦
    Hope you’re well! Love your posts as always!

    • Aw, thanks πŸ™‚ Glad you made the marinara and hope you liked. Did you add the walnuts? I couldn’t see it, but maybe it would have added good flavor/texture? Just not a fan of walnuts in general.

      Hear you on the swamped thing. The only thing that keeps me posting each week is it being a business project. One missed post would lead to another and then another with me, so must keep the train rolling. You could spin your lapse as “aging” (like a fine wine) instead of the moldy thing? πŸ˜‰

      Would you be willing to share the brownie recipe? I’m fascinated by aduki beans, though haven’t done much with them. Have you had them in ice cream?

    • what is the challenge, Beth? Don’t mean to be dense, but not following. (though for the record: everything is a challenge in this house, lol)

      Appreciate your visits always!

  4. Do you think it’s a bad sign that I’m seeing Doctor Who everywhere?!? (Spoilers!!) That spinach side dish sounds wonderful. The perfect thing to help pull together my end of the week dinner. Thanks for the inspiration as usual, Liz! πŸ˜€

    • Thanks, amb. why do you think I used the phrase “spoilers”?

      Glad if you were inspired, and am hoping you are also inspired to head over to the BoFN post. Not to keep hitting you over the head with it (because you probably wouldn’t want to be hit on the head),but there’s someone there you might enjoy πŸ˜€

  5. I’ve been in the same situation, Liz! For the past couple months, I’ve been having way too many sweets around (so I haven’t baked much at all these days)!
    The cake looks beautiful and delicious! The crunchy chicken with creamed spinach sounds perfect for a weeknight meal πŸ˜€ Can’t wait for the clams casino recipe!

    • Food blogger hazard, all those sweets. Cake was too delicious and I ate it pretty much solo within a week 0-: Good thing the healthy chicken and spinach balanced it out, right?

      Appreciate your kind words oh so much, Ada πŸ˜€

    • I’m thinking the cornflake coating is an old-school thing. We ran short of cornflakes, so subbed in a few rice kirspies, too. Gotta be flexible πŸ™‚ Likewise on the yummy recipes! Thanks for coming over.

    • Thank you, Seana! Figured the old gravatar made me look younger than I was so should be more honest πŸ˜‰ And appreciate you checking out BoFN, too. That’s been a fun gig.

    • he does ok, though hadn’t considered myself lucky until I read folks comments. Will count it as a blessing πŸ™‚

      And that cake was amazing, but already two cakes ago. Seem to be on a bit of a cake kick. You’re rubbing off on me πŸ˜‰

  6. Winner winner, chicken dinner! I.Could.Not.Resist. You may block me forever if you want to, now! I will totally understand. And as I read this, I realized, that somehow, in the midst of my son’s 24 girl in his class, I haven’t eaten a single GS cookie this season. How did I manage that??? There is still time for a few thin mints is what I think. And I concur, great new photo!!

    • Bonnie! I can’t believe it took 50+ comments to come up with the chicken dinner–you win πŸ™‚ You will not be blocked–on the contrary, you will be promoted πŸ˜€ You’ve totally earned more space on the couch.

      I’m so over Girl Scout cookies–too many years of too many boxes. Love that he has 24 girls in his class. How many are already in love with him?

      Thanks on the photo–you got a sneak preview 0-:

  7. I love chicken this way! It’s my go-to for a fried chicken craving. Sometimes I use Greek or Indian-style yogurt (the only types of dairy yogurt that I like) in the marinade if I don’t have buttermilk and also sometimes use crushed potato chips for the breading, LOL. The spinach looks really good too! πŸ™‚


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