This fantastical cookbook already exists and you can get it on amazon.com - it's called "Easy Bake Oven Gourmet Cookbook" by David Hoffman and it is chock-full of deliciousness! I always feel like the hippest mom when I share this book. ;)
If you want to get really fancy, there's The Food Network's Bobby Flay and his "Queso Fundido with Roasted Poblano Vinaigrette" or you can try Executive Chef of New York's "21 Club" Erik Blauberg and his recipe for "Deep Dish Truffle Lobster Pie". Some of the other recipes are for "Palace Olive Poppers," "Roasted Quail Breast with Wild Mushrooms and Pomme Anna," and "Warm Kumquat-and-Date Sticky Toffee Pudding."
To earn our Girl Scout Brownie Cooking Badge, our Brownie Troop will all be making "Baked Chicken with Capers and Cherry Tomatoes" by famous chef and author of The New York Times column "The Minimalist" Mark Bittman. It's simple yet yummy. Here's the recipe for 6 "toothpick-size" servings (think appetizer - so each person gets one piece):
- 1/2 medium chicken breast (about 2 oz.)
- 2 cherry tomatoes
- 1 teaspoon butter
- 1 teaspoon capers
- Salt & pepper
- Minced parsley for garnish
- Preheat the EASY-BAKE oven for 15 minutes
- Cut the uncooked chicken into small pieces. Cut the tomatoes into three slices each.
- Put the butter in the bottom of the EASY-BAKE pan. Arrange the chicken pieces on top, then decorate with the tomato slices and capers. Season with salt and pepper.
- Slide the pan into the oven and let back until you hear cooking noises (about 5 minutes). Then bake another 5 minutes (so 10 minutes total). Remove from the oven and sprinkle with parsley.
P.S. Did you know that the EASY-BAKE oven can bake anything that a regular oven set at 350 degrees can make?! So if you want to cook side-by-side with the kiddos, just prepare yours in the same manner but pop in in the regular oven set to 350 degreees.
(Here's what I'm thinking: new chore for the kiddos - fixing dinner!)
No comments:
Post a Comment