Cooking with Keva: Oven Fried Chicken

Part two of this past weekend’s kitchen endeavors with Sassy. In which it was explained that while fried chicken is yummy, homemade fried chicken usually involves more pain, danger and mess than I like deal with on a regular basis. Why not let the oven do the hard work instead? The way I see it, the less contact with scalding globs of grease, the better. It should also be noted that the boy and I contentedly dug into these leftovers for three days in a row without feeling it was getting either old or tired. So something was definitely right …

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Lemon Garlic Scallops over Casarecce and Spinach

So I scored a bag of frozen sea scallops last time I went over to the parents’ house and have been meaning to try something nice with them. Nothing too overpowering, since scallops are so delicate to begin with, and nothing that would take too long to cook, since they can only be seared for a couple minutes on each side. I’d tried breading and baking scallops in the past with mixed results, so didn’t want to do anything experimental on such big, plump specimens. So off I went to my favorite database and popped in the ingredients “butter, scallops …

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Chicken Rice Casserole (with bonus chicken stock!)

The boy’s family is a casserole family. They have traditional casseroles of various flavors for the holidays and make the easier ones throughout the year, since it’s easy to whip up a big one after a day at work and have leftovers for the rest of the week. My family… not so much. My mother stayed at home, so time wasn’t always as much of an issue — she’d do a different selection of dishes over the stove each night if she was on a streak. So when the boy asked for a casserole to take for lunch, I was …

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Lobster Mornay Sauce over Lemon Pepper Pappardelle

I picked up a packet of lemon pepper pappardelle pasta a couple weeks ago at Trader Joe’s, and have been looking for something to make with it. Lemon and pepper automatically suggest seafood or chicken, but I didn’t strike upon the exact one until I ended up with a bag of langostino tails this past weekend. At which point my shellfish obsession kicked in and I had to have a buttery lobster sauce to go with the lemony noodles. Hello, mornay. Adapted from the highly rated Allrecipes Lobster Mornay Sauce, with piccies because cream sauces can be tricksy like that.

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Eat Azeroth: Baked Salmon

Okay, so being the World of Warcraft geek that I am, I got sorta excited when I saw there was a cooking column in the WoW Insider blog that shared real-life versions of game items. Items, like, say, Baked Salmon (skill level 275, uses Raw Whitescale Salmon and Soothing Spices). This glee turned to disappointment, however, when I found that the WI version of it was covered in dairy products (sigh. lactose) and needed wheat germ. Wheat germ WTF? So off I went to Allrecipes and dug up a more appropriate recipe for us — not only is it free of …

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Everything but the chicken.

I was in the mood for comfort food today and have the kitchen to myself for the week, so decided to do some experimenting. We have this lovely hi-tech rice cooker that has a porridge setting, thus saving me from the inevitable volcanic mess that results when I try to make it with older, more hands-on machines. Starting with a base of soft rice porridge (aka the Asian equivalent of chicken noodle soup), I added three quartered pidan, a small can of quail eggs, and an even smaller tin of fried wheat gluten. All of which I’ve had at one …

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