BIZZY BAKES

I have been breading food with nuts since I found out my husband had celiac.  Sometimes, I mix them with corn meal, sometimes with corn flake crumbs, sometimes with GF bread crumbs, sometimes with chips, or whatever, I can turn into crumbs.  With a little seasoning, I have a tasty coating. I did not pound the cutlets down but left them plump.  We like them that way.  For this recipe, I thought it would work and it did.  Certainly, if you prefer thin cutlets, pound away. Rachel's recipe called for frying these in a shallow pan.  I opted out and baked them in the oven.  We just don't need the extra fat in our diet. Nutty Chicken Cutlets   (adapted from Rachel Ray) Ingredients: 3 boneless, skinless chicken breasts,  Salt and pepper About 1/2 cup  almond crumbs 1 cup regular, whole wheat or gluten-free panko 1 teaspoon thyme 1 tablespoon parsley Flour, for dredging 2 eggs, beaten spray oil Method: Preh...

Mac and Cheese used to be served, quite often, in this house.  I am guessing, as the kids grew up, there was less of a quest for better mac and cheese dishes.  One of the best, I have had, is Paula Deen's with tomatoes.  Seeing Ree's recipe, I was excited to see tomatoes included until I realized, I had none in the house.  In this frozen winter, I am not willing to run to the store for almost any item.  It is cold and it is slippery and one gets tired, climbing over the NY garbage that has not been picked up as well as the snow mounds that are getting higher and higher, even with the rain trying to wash them away. I made the recipe without the tomatoes.  After all, it is a Pioneer Woman recipe.  I do suggest keeping the tomatoes as a nice balance to the gooey cheese. Mac and Cheese…and Panko! Prep Time 20 Minutes Cook Time 20 Minutes Ingredients 1 pound Cooked Pasta (slightly Underc...