This recipe has no wheat, sugar, soy or dairy in it, unlike the processed kind. It is really good on chicken, fish and pork.
Shake and Bake Coating Mix
4 cups ground corn tortillas (corn tortillas ground up in a food processor)
1/3 cup oil
1 tablespoon sea salt
1 tablespoon paprika
1 1/2 teaspoons celery seed
3/4 teaspoon black pepper
1 teaspoon garlic granules
2 teaspoons minced onion
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon parsley
1/2 packet Truvia
Combine all of the ingredients and store in a cool, dry place until ready to use.
To Use: Pre-heat oven to 400F.
Scoop the desired amount of coating mix into a plastic bag. Wet the meat, (chicken, pork, fish, etc.), and shake off the excess moisture. Place the meat into the bag one piece at a time and shake the bag to coat the meat. Place the meat onto a baking sheet and bake it until it is cooked through.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Showing posts with label Shake N Bake recipe. Show all posts
Showing posts with label Shake N Bake recipe. Show all posts
Monday, April 18, 2011
Monday, March 07, 2011
Shake And Bake coating mix recipe -- suitable for folks with allergies
This recipe is pretty straight-forward, and it even has no wheat, eggs, dairy, soy or sugar in it. This is a modification of a recipe I created about 15 years ago :)
Sharron's Shake And Bake
Grind several corn tortillas in a food processor -- enough to make 2 1/3 cups crumbs.
Add
2/3 cup corn meal
1 tablespoon seasoning salt
1 teaspoon onion powder
1 tablespoon paprika
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1 tablespoon lemon pepper
1 packets Truvia
1 1/2 tablespoons canola oil
Process until the mixture is uniform in texture. Store tightly covered.
To Use:
Rinse chops, chicken or fish, and shake off excess water. Put a few tablespoons of the coating mix into a plastic bag and the meat one piece at a time. Shake the meat in the bag until it is coated. Add more as necessary. Bake at 400F for about 12 minutes for fish, 25 minutes for chops, 45 minutes for bone-in chicken pieces. Makes approximately 12 servings.
Sharron's Shake And Bake
Grind several corn tortillas in a food processor -- enough to make 2 1/3 cups crumbs.
Add
2/3 cup corn meal
1 tablespoon seasoning salt
1 teaspoon onion powder
1 tablespoon paprika
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1 tablespoon lemon pepper
1 packets Truvia
1 1/2 tablespoons canola oil
Process until the mixture is uniform in texture. Store tightly covered.
To Use:
Rinse chops, chicken or fish, and shake off excess water. Put a few tablespoons of the coating mix into a plastic bag and the meat one piece at a time. Shake the meat in the bag until it is coated. Add more as necessary. Bake at 400F for about 12 minutes for fish, 25 minutes for chops, 45 minutes for bone-in chicken pieces. Makes approximately 12 servings.
Monday, December 20, 2010
Allergy-friendly Homemade Shake and Bake Recipe
This recipe contains no wheat, dairy, eggs, soy or sugar. Tastes great, though!
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!
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!
Saturday, August 28, 2010
Really Easy Baked Chicken Breasts, Allergy Friendly!
I came up with this recipe at lunch today and thought I'd share it. You can use pork, chicken, turkey cutlets or even fish. It is on the "Shake-N-Bake" principle.
Bear in mind, I'm always cooking for a crowd, so I'm just going to approximate it for four servings.
Really Easy Baked Chicken Breasts, Allergy Friendly!
4 boneless, skinless chicken breasts
Cooking oil
First, put about 2 tablespoons cooking oil into a dish that is large enough to accommodate your meat, one piece at a time. Dip the meat into the oil and set it on a baking sheet or someplace else while finishing preparations. Meanwhile, pre-heat the oven to 400F.
Sprinkle each piece of meat with an allergy safe seasoning salt (like Adobo
) or sea salt and pepper to taste.
In another dish combine about 1/3 cup each of cornstarch and corn meal. Add about 1 teaspoon Italian seasonings
and 1/4 teaspoon garlic granules. Mix them well, then dip the chicken one piece at a time in the breading mixture. Coat it thoroughly and shake off the excess. Place the meat back onto the baking sheet so that the pieces aren't touching. Bake the chicken for about 30 minutes or until it is becoming golden.
Enjoy!
cSharron Long and Adams Media, all rights reserved
Bear in mind, I'm always cooking for a crowd, so I'm just going to approximate it for four servings.
Really Easy Baked Chicken Breasts, Allergy Friendly!
4 boneless, skinless chicken breasts
Cooking oil
First, put about 2 tablespoons cooking oil into a dish that is large enough to accommodate your meat, one piece at a time. Dip the meat into the oil and set it on a baking sheet or someplace else while finishing preparations. Meanwhile, pre-heat the oven to 400F.
Sprinkle each piece of meat with an allergy safe seasoning salt (like Adobo
) or sea salt and pepper to taste.In another dish combine about 1/3 cup each of cornstarch and corn meal. Add about 1 teaspoon Italian seasonings
and 1/4 teaspoon garlic granules. Mix them well, then dip the chicken one piece at a time in the breading mixture. Coat it thoroughly and shake off the excess. Place the meat back onto the baking sheet so that the pieces aren't touching. Bake the chicken for about 30 minutes or until it is becoming golden.Enjoy!
cSharron Long and Adams Media, all rights reserved
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