Corn Flake Chicken

This is a Recipe  That I have long LOVED its simple Recipe and and most do not realize how delicious and amazing easy this recipe is 

Recipe


4-6 Chicken breasts , Thighs or 2lbs Chicken Tenders
2 cups Corn Flakes  brand name does not matter 
Olive oil
Hungarian paprika Not Spanish 
Salt and Pepper to taste
other Spices are optional  you can do Spicy spices Curry , Garlic , Onion or Italian seasoning etc

Directions 

Preheat oven to 350 degrees F (175 degrees C)

1. Take Cornflakes and Smash them to pieces put them in a Zip lock baggie and Smash and Smash 
 its a great Stress Reliever too just crunch and smash them up

2.  put 3 tablespoons olive oil in a bowl    

3. Dip the chicken in the olive oil and  then pop it into the plastic baggie and roll it around  and take it out all covered in cornflakes  and put it on a Baking Sheet   or  9x13 inch baking dish 


4 Sprinkle  Paprika  over the corn flakes and salt and pepper and herbs if desired
Drizzle a little bit of olive oil over chicken

5 Bake  for 1 hour

Enjoy  

Coconut Cream Pie

For Beltane This year,  I took Vadora out to Eat For Dessert We Had Coconut Cream Pie
it was so Light and Fluffy and Creamy it melted in our mouths 



9 inch pie shell, baked (store bought is fine)


You need 
1 can cream of coconut (I use Thai Kitchen Organic Coconut milk but you can use your favorite type)

n Organic Coconut milk but

1 1/2 cups half and half
3 egg yolks
3/4 cup sugar
1/2 cup cornstarch
1/4 tsp. salt
1 cup shredded sweetened coconut
1 tsp vanilla extract
2 cups whipping cream
1/2 cup powdered sugar
1 cup shredded sweetened coconut, toasted*

Directions

In a medium saucepan, combine the cream of coconut, half and half, eggs yolks, sugar, cornstarch and salt. Heat over medium low heat, while whisking constantly, until mixture comes to a low boil-about 10 minutes.
Remove from heat and fold in the shredded coconut and the vanilla extract.

Pour into the cooled pie crust and refrigerate several hours, until firm (I let mine set up overnight).
For the topping, whip the cream with the powdered sugar and spread or pipe onto pie.
Sprinkle with toasted coconut.

Serve and Enjoy  

*To toast coconut: preheat oven to 350 degrees. Spread coconut evenly on a baking sheet, and bake 8-10 minutes, until golden brown. 

Gluten free, Panko Bread Crumbs

A Lot of people have Allergies to Gluten Products   Gluten is not really Good for you and its found in many Cereal and breads  and can be deadly to those who have Allergies to it .

Store Brand Bread Crumbs can be a bit pricy for   Gluten free Products

SAVE your money and do this recipe and enjoy eating foods you love without any Worry.

you can have your  Bread crumbs for Chicken and  Fish and Pork and  Veggies and so much more

Ingredients:

loaf stale gluten free bread, store bought or make your own gluten free bread *** See below for a gluten free bread recipe

1 /4 teaspoon cayenne pepper 

1 teaspoon dried parsley

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried or fresh rosemary

1/2 teaspoon salt and  1/2 teaspoon black pepper

Directions:

Push chunks of bread through the shredding disk of a food processor to make coarse crumbs.

add spices and  salt and pepper 

Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!

Immediately remove bread crumbs from oven and allow them to cool.

Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.

Gluten Free Bread Recipe

1/3 cup Ener-G Egg Replacer or Bob's Red Mill, All Natural Egg Replacer

 1 tablespoon apple cider vinegar

 1/4 cup canola oil

 1/4 cup  honey 

 1 1/2 cups warm skim milk

 1 teaspoon salt

 1 tablespoon xanthan gum

 1/2 cup tapioca flour

 1/4 cup garbanzo bean flour

 1/4 cup millet flour

 1 cup white rice flour

 1 cup brown rice flour

 1 tablespoon active dry yeast

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

When bread is finished, let cool for 10 to 15 minutes before removing from pan.

no bread machine no problem

make the above recipe

Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.

Punch it down and divide and allow to sit for 1 hour allow it to rise again

Preheat oven to 400 degrees. Bake for 40 to 45 minutes.

Remove from pan to cool.

Country Breakfast Casserole

This tasty, golden brown casserole can be ready in less than one hour or you can make it the night before, chill and bake it in the morning. Vadora made this for breakfast today it was DELICIOUS!!!


Ingredients

1 roll (12 ounces) breakfast sausage  we used  Jones Breakfast sausage
2 cups shredded Cheddar cheese
6 eggs, beaten
1 cup water
1/2 cup milk
1 package Country Gravy Mix  
6 slices bread, cut into 1-inch cubes  We used  Rye and Pumpernickel bread
1/4 teaspoon Hungarian Paprika
1/2 onion
1/2 red pepper
1 clove of garlic
Parsley for Garnish

Directions
Preheat oven to 325°F.

Saute the onions red pepper and garlic before adding the sausages

 Cook crumbled sausage in large skillet on medium heat until brown, stirring 
occasionally. Drain sausage. Spread in lightly greased 11x7-inch baking dish. Sprinkle cheese over sausage.
Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended. 

Pour over cheese. Arrange bread cubes evenly over mixture. Drizzle butter over bread, if desired. Sprinkle with paprika.

Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

PIZZA NACHOS

INGREDIENTS:
For the garlic cream sauce (Makes 1/2 cup):

1 1/2 tablespoons butter
1/2 tablespoon olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup milk
1 pinch each: salt, pepper and red pepper flakes
¼ cups grated Parmesan cheese

For the nachos:

Your favorite crispy tortilla chips

1/2 cup garlic cream sauce (recipe above)
1/4 cup red onion, small diced
1/2 cup pepperoni, cut into bite-sized pieces
1/4 cup sliced black olives
1/2 whole green bell pepper, diced
1 1/2 cups shredded colby-jack cheese, or any Mexican cheese blend

DIRECTIONS:

Start by making the garlic cream sauce. In a medium pan, melt butter and olive oil on medium heat. Once melted, add garlic and stir. Add cream and milk, whisking until it comes to a boil. Reduce heat to low to simmer sauce. Add salt, pepper, red pepper flakes, and Parmesan cheese, continuing to whisk frequently. Once the sauce has thickened, remove from heat and set aside.

When you are ready to make your nachos*, preheat oven to 400 degrees F. First add a layer of chips. Drizzle a bit of garlic cream sauce over the chips. Top with onions, pepperoni, olives, and bell pepper. Sprinkle on some cheese. Repeat layering, with chips, cream sauce, toppings, and cheese until you reach the top of the dish. Top with remaining cheese.

Place in preheated oven, baking until the cheese is melted and nachos are warm throughout – 7 minutes or so.

Enjoy!

REFRIGERATOR PICKLED SPICY RADISHES

                                                                                 

   

There is something Magickal and Special  about the Kitchen Magic of Canning and Pickling.Maybe the magic is in taking a small piece of Mother Earth's harvest and preserving that piece of freshness  by our own hands,rather  than  buying something  that comes off a shelf highly processed. Maybe the magic is also in the specially chosen brine,herbs and spices that makes each jar unique as the kitchen witch herself .

My journey into the world of canning and pickling began long ago. As a little girl, I can remember Sunday dinners spent at my Great Grandmothers house, where the air was always heavily scented with the Italian spices of basil, oregano, garlic, fresh tomatoes and the smell of fresh bread baked. Those dinners were  a special  weekly family event. Always  after dinner, I would find my self headed off to the "mysterious room in her basement, in search of her black  cats  to play with. The room had ropes of garlic onions and peppers hanging to dry. Also in that magical mysterious room were shelves and shelves lined  with canning  jars, each holding its own  special  vegetables all sealed up with its tasty goodness. 

Sadly, my Great Grandmother passed away long before her canning secrets  and recipes could be shared, and the knowledge was never passed on, as my own mother never took to the  art of canning.I always wanted to learn.. to try... but lacked the knowledge  and confidence ... until now..which brings us to this blog.

So as my Kitchen Witch skills grew, so has my confidence. Now I'm not as experienced in canning world  as some are, but  I will share my attempts here in the Kitchens of  a Crafty Witch .

So before we start the recipe  lets take a moment to light a candle or say a prayer to our kitchen witch

or Kitchen deity   meet Befona  she is our kitchen witch  and watches over everything Daw And Vadora cook

                                                          ~BEFONA~ 

WHAT YOU WILL NEED - Gathering  ingredients  &  supplies 

INGREDIENTS: 

WHITE VINEGAR

SUGAR

SALT

ONIONS- 1 LARGE 

GARLIC- 1 LARGE  BULB

SPICES

CRUSHED PEPPER FLAKES

RADISHES 1  BAG - this Kitchen witch could rival Rapunzel's  mother,  for  craving  of radishes unlike Rapunzel's mother ..this witch picks her radishes   from the gardens at her local super market !   

OPTIONAL* BANANA PEPPERS   ( also known as the yellow wax pepper or banana chili ) Daw and Vadora  like things "SPICY" in their kitchen ! 

SUPPLIES:

CUTTING BOARD

MEASURING SPOONS

MEASURING CUPS

TONGS 

A BIG POT ( for boiling and sterilizing the jars in )

4  SIZE CANNING  JARS  WITH LIDS 

                                                                              

As always when cooking please take all precautions not to burn your self *                                                                                                

STEP 1)  Wash 4 - 1 quart sized canning jars  with soap and water . Next, get a large pot of water boiling on the stove top  to sanitize the quart jars and lids

STEP 2)   When  water in pot comes to a boil, turn off heat and gently submerge jars into the water carefully using tongs.Leave in water for about 3 mins. Lift gently and carefully with tongs out of the water and place jar ( opening of jar upright )on a clean  cloth to dry   *  As always when cooking please take all precautions not to burn your self  any excess water * when all 4 jars are done dip lid rings and  seals   into water 3 mins . Lift carefully with tongs  lift rings and lids out of water set on clean towel next to jars to air dry , discard water in pot.

*As always when cooking please take all precautions not to burn your self *

STEP 3 ) While jars  are drying.. its time to wash / clean and slice  your radishes, peppers  and  chop onion ( reserve 1/4 cup for brine ). Peel all garlic cloves (. chop/ mince 6 cloves  for brine  )save the rest of the cloves  for jars .Thickness on radishes  and peppers is personal preference - mine are not too thin and not too thick somewhere in-between is just right !

STEP 4 ) Take sliced radishes,peppers, onions, garlic cloves and place in jars  - evenly distributing among the  4 -1quart jars

STEP 5 )  Now is the  time to make the Brine:

               3 cups of water

               1 cups of white vinegar

               4 tablespoons of salt

               4 tablespoons of sugar

               1/4 cup chopped onion

               1 tablespoon of crushed hot pepper flakes

                6 cloves of garlic chopped

Measure in kettle vinegar ,water , sugar , salt,  add 1/4 cup chopped onions, 6 cloves of chopped garlic and 1 tablespoon of crushed hot pepper flakes heat  mixture  and bring to a boil for about 3 minutes . remove from heart and pour over  radishes  distributing  the brine among the 4 jars .place seals on jars and twist down lids tightly . Refrigerate 

Thats all there is too this !! the hard part is waiting  3 weeks for them to cure in the refrigerator  for best  taste results !!