Allergy-friendly Homemade Shake and Bake Recipe
4cups ground corn tortillas*
2 tablespoons flour mix
1/3 cup canola oil
1 1/2 tablespoons sea salt
1 tablespoon paprika
1/2 tablespoon celery seed
1 teaspoon black pepper
1 teaspoon garlic granules
1 teaspoon dried minced onion
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1/4 teaspoon ground oregano (or 1/2 teaspoon oregano leaves)
In a gallon zipper-seal plastic bag, combine all of the ingredients.
To Use:
Scoop out the desired amount of coating into a plastic bag. Rinse your meat (chicken, pork, fish, etc.) and shake off the excess water. Place a single piece of meat into the bag with the coating in it and shake it until it is well coated. Place the coated meat onto a foil-lined baking sheet. Repeat as desired. Bake the meat at 400F until it is done -- about 10 minutes for fish, 25 minutes for pork chops and about 45 minutes for bone-in chicken.
*Just put a few store-bought corn tortillas into a food processor and grind them until they are crumbs. Easy!
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