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 😉 ) 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 sautéed in olive oil, then mixed with fat-free half-and-half and neufchâtel 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 400ºF. 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 175°F and thickest part of breast registers 165ºF.

connections and cornbread

Tonight’s recipe is the happy result of a fun virtual connection. A few weeks back I guest-blogged my first post on a favorite WordPress site. I first visited Blog of Funny Names just under a year ago and was quickly hooked. Well-written, smart, and occasionally irreverent, BoFN offers background on random funnily named folk and–sometimes–geographical locations. I welcomed the opportunity to contribute the occasional funny (food) name, and started things off by writing up cookbook author and writing guru Crescent Dragonwagon. My post appeared to go over well enough, but I had no expectation of actually connecting with my subject.

Imagine my surprise when a friend gave me a heads-up that Crescent Dragonwagon–a woman I had come to admire greatly after my online research–had somehow found my BoFN post and shared it on her facebook page. I quickly shot off a note of thanks to Crescent and she graciously responded and even dropped over to my deLizous facebook page. Two of her cookbooks, The Cornbread Gospels and Bean by Bean, now sit on my shelf. Excited to put them to good use, I  brought the cornbread book into the kitchen today. Crescent’s recipe for “Thirded” Colonial Cornbread looked to be exactly what the afternoon called for.

Because Crescent is an established cookbook author and food writer, I guessed that any recipe in her books would be a winner. What I hadn’t counted on, though, was how lovely these books would read. Her intro to the Thirded cornbread taught me that early Colonial Americans made doughs using one-third each rye flour, cornmeal, and whole wheat flour “in order to stretch their thin and dear wheat supplies.” She went on to mention that this particular bread “is can’t-stop-eating-it delicious a few minutes out of the oven, with a little butter. It’s still good that same day, goes quite nicely with vegetable soup or stew, and can be split, toasted, and gussied up with sharp Cheddar cheese melted on each half.” Good information for sure, but it’s also extremely well-crafted prose. I look forward to delving further into Crescent’s books–both for recipes and reading pleasure.

But about that recipe: “Thirded” Colonial Cornbread turns out a lovely pan of hearty and wholesome (and addictive, as Crescent noted) cornbread. The rye was barely noticeable (a plus as my 6- and 10-year-olds would’ve turned their noses up at such a strong flavor) and because whole wheat pastry flour was used, the whole wheat flavor was more of a background note as well. What did come through was a complex earthiness sweetened only slightly (but just enough) by molasses. (Though I subbed in sorghum as I didn’t have the blackstrap called for.) I also added the 1/4 cup sour cream and 1/4 teaspoon baking soda recommended for a moister bread. This cornbread was crumbly, but also firm and it held together well. It seemed the perfect balance of light and dense. I see it working with all of Crescent’s suggestions: a side for soups and stews, a base for bread pudding or French toast, crumbled into stuffing. I’m also excited to top it with honey, yogurt, and berries for tomorrow’s breakfast.

Colonial cornbread

Colonial cornbread

When I started my blog, just over a year ago, my only plan was to write up fun food finds. It’s been gratifying to see posts take shape, but it’s been even more rewarding to connect with other fun folk–foodie and otherwise. I treasure all of these connections and thank all who read foodforfun. Thanks, as well, to Crescent Dragonwagon. What started as a search for a funny name ended with a delightful new connection and a pan of amazing cornbread.

Colonial cornbread--yum!

triple threat cornbread: good-for-you, gorgeous, delicious

“Thirded” Colonial Cornbread

from Crescent Dragonwagon’s The Cornbread Gospels

  • Vegetable oil cooking spray
  • 3/4 cup stone-ground yellow cornmeal
  • 3/4 cup whole-grain rye flour
  • 3/4 cup whole wheat pastry flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter or mild vegetable oil
  • 3 tablespoons blackstrap molasses
  • 2 large eggs
  • 1 1/4 cups milk, measured into a 4-cup measure
  1. Heat oven to 375°F. Coat an 8×11-inch baking pan with cooking spray.
  2. Sift together the cornmeal, rye flour, whole wheat pastry flour, baking powder, and salt in a medium bowl. Set aside.
  3. Measure the butter or oil by tablespoon into a small skillet or saucepan, then, using the same thus-greased tablespoon, measure in the molasses. Place on low heat to thin the molasses and melt the fat.
  4. Beat the eggs into the milk in its measuring cup, and then stir in the warmed molasses and butter.
  5. Combine the wet and dry ingredients with as few strokes as possible (the batter will be much darker than typical cornbread batter). Transfer it to the prepared pan.
  6. Bake the cornbread until it is firm and deeply brown, with browned edges slightly pulling away from the sides of the pan, about 30 minutes. Makes about 12 squares.