Wednesday, April 7, 2010

Barley Casserole and Rosemary Oven Fried Chicken

Barley Casserole
As adapted from Company's Coming "Vegetables"

1/4 cup butter
1 cup chopped onion
1/2 cup sliced mushrooms
1 cup barley

1/3 cup sliced almonds
1/4 cup sliced green onions

Chicken bouillon powder
Boiling water 3 cups

Melt butter in fry pan.  Add onion, mushrooms and barley.  Saute until lightly browned.  Put into 1.5 quart (1.5 L) casserole.

Add almonds, green onion and salt/pepper.

Dissolve boulllon cubes (they suggest 3 but I just had powder and eyeballed some) in boiling water. Add to casserole.  Stir to mix. Cover. Bake at 350F for about 90 min until barley is tender.

Rosemary Oven Fried Chicken as adapted from Cook Once, Eat for a week

2/3 cup bread crumbs
1/3 cup nonfat parm cheese - grated
3/4 tsp dried rosemary
3/4 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion power
pepper to taste
1.5 lbs boneless, skinless chicken breasts
1 1/4 cups plain non fat yogurt
cooking spray

line baking sheet with foil and spray with cooking spray.  Combine bread crumbs, parmesan cheese, spices in plastic bag.  Shake until well mixed.  Dip chicken in yogurt; place in plastic  bag and shake until well coated.  Arrange chicken in single layer on baking sheet.  Sprinkle with remaining crumbs and spray lightly with cooking spray.  Bake in preheated 400F oven for 25-35 minutes, until golden brown and crisp.

Reviews?  Everyone really liked the barley casserole.  No one liked the chicken.  It was overcooked and dry.  We all added BBQ sauce on it to make it edible.  It would likely have been better NOT overcooked.  LOL.

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