Answer me this: who can resist the sweet siren song of...
Shake 'n Bake?
I enjoy panko and standard breading and all that jazz as much as the next cook. But Shake 'n Bake is good. Growing up I think we had it most often on pork chops instead of chicken, and in that case it was particularly tasty when drenched with Motts.
Anyway, last night I brought home my swiss chard and all my other goodies from Pike Place. Since I was being all chefty with the veg (thank you, Deborah Madison), I figured a quick fix for the chicken was in order. It's funny, I hadn't noticed before that S'nB has a strange orange hue to it. I'll have to take a closer look at the ingredients tonight. It's not something I'd ever try to recreate -- you cannot copy a classic!-- but what, is there dehydrated tomato paste in there or something?
Now that I'm dwelling on foods from days past, I have a hankering for tapioca with Cool Whip. Or, maybe just Cool Whip.
CL
On the menu tonight: snap peas with some kind of mint sauce? I have a lot of mint to use.
2 comments:
Cool Whip is wicked awesome, especially the fat free kind!
You know what I miss? That pie I think Nana used to make - Jello Chocolate pudding on graham cracker crust with full fat Cool Whip. Mmmmm....
Remember that frozen strawberry pie? Oh I could just go on and on. If I ever manage to find Cool Whip in London I think I will drop dead of happiness on the spot.
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