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Easy creamy coleslaw
From: Chef Katie Brown
INGREDIENTS
• 4 cups preshredded cabbage for coleslaw
• 3 carrots, peeled and shredded
• 2 bunches radishes, thinly sliced in rounds
• 1 1/2 cups mayonnaise
• 1 tablespoon mustard
• 1/4 cup apple cider vinegar
• 1/3 cup sugar
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
DIRECTIONS
Mix together coleslaw mix, carrots, and radishes. Set aside.
Mix all other ingredients except the salt and pepper together in a large bowl with a whisk until smooth. Add the dressing to the slaw and toss. Salt and pepper to taste.
Refrigerate for at least 1 hour before serving.
Crispy no-fry fried chicken
From: Chef Katie Brown
INGREDIENTS
• 8 cups garlic and Parmesan croutons (2 packages)
• 4 tablespoons dried thyme
• 6 tablespoons fresh parsley, roughly chopped
• 10 eggs, lightly beaten
• 5 tablespoons spicy brown mustard
• 3 tablespoons olive oil
• 4 cups flour
• 4 chickens, quartered
• Salt and pepper to taste
DIRECTIONS
Preheat oven to 425 F.
Prepare the "assembly line" of ingredients that you will use to coat the chicken. First, place croutons and dried thyme in a food processor and pulse until chopped roughed. Transfer the crouton-thyme mixture to a large plate and mix with parsley. Set aside.
Make the "glue" that will hold crumbs on to the chicken parts. In a bowl, whisk together eggs, mustard, and oil. To finish the setup, place the flour on a plate and set the three elements of the recipe (flour, egg mixture, and crouton mixture) in a line.
Rinse the chicken parts under cool water and pat dry with paper towels. Generously season chicken skin and meat with salt and pepper.
Dredge a piece of chicken on both sides in the flour and shake to remove the excess. Dip the flour-coated chicken in the egg mixture. Dredge chicken on both sides in the bread crumb mixture, patting on more by hand if needed.
Place coated chicken, skin side up, on baking sheet. Bake for 40 minutes or until juices run clear when pierced with knife.
Chocolate brownies with a twist
From: Chef Katie Brown
INGREDIENTS
• 1 box brownie mix
• Zest of 1 orange, plus the juice of 1/2
• 1/2 cup cherry pie filling, roughly chopped
• 1 cup walnuts, roughly chopped
DIRECTIONS
Preheat the oven to 350 degrees and prepare a 13x9 baking dish with cooking spray.
Make the brownie mix according to the directions and stir in the walnuts, orange zest, and juice.
Pour the mixture into your prepared baking dish and drizzle on the cherry pie filling. Using a knife, swirl the cherries into the brownie mixture, then bake until a toothpick inserted into the brownies comes out clean, about 35 minutes.