Crunchy Chicken BakeI admit -- the term “crunchy” caught my eye and interest. The “Crunchy Chicken Bake,” from Light and Easy Diabetes Cuisine, by Betty Marks, tempted me with thoughts of using buttermilk and cereal crumbs. However, I wasn’t about to dismantle a whole chicken. Instead, I used 2 1/2 lbs. of chicken pieces (5 drums and 3 thighs), and pulled of the skins. My chosen cereal flakes were Erewhon organic corn flakes. Four cups of the cereal equaled two cups crushed. I hand-crushed the cereal flakes in a plastic zip bag, with the spices, but perhaps I should have processed all of it in the food processor. My flaky mixture was too uneven.

I used a Spanish, smoked paprika from La Chinata, which provided a great warmth and fragrance for the chicken coating. After baking the chicken for 50 minutes, I had a crunchy outside and moist inside. I did enjoy a meal with a good crunch.

I also enjoyed the “Tomato, Corn, and Avocado Salad,” from the July/August 2008 issue of Everyday Food. Such a simple salad, and such a delicious marvel, with the fantastic “pop” of grape tomatoes and the sharp kiss of lime juice. Avocados are always beautiful, and so is fresh corn. I made sure to use olive oil in this dressing. I added 2 pinches of coarse sea salt and 1/2 tsp. black pepper. If you see these ingredients in their peak form, do make this salad.

RECIPES: satisfy your hidden shake-and-bake cravings and increase the value of your meal with the stunning salad
PREP TIMES:
you can make and eat the salad immediately, but the chicken needs more than an hour to get to your plate
TASTES:
crunchy and warm chicken goodness; a salad with tang and pop, corn crunch and avocado silkiness

I have a nice menu idea for next time. I want to cook the “Mushroom Meatloaf,” from Secrets of Good-Carb Low-Carb Living, by Sandra Woodruff (I’ll use turkey!), along with the “Green and Red Tomato and Corn Soup,” from Allrecipes.com. Let’s see how this works, when you come back to my site on Wednesday, November 19.