Summer Cooking Project

Cornflakes Chicken and Asian Noodle Salad

These recipes are from Everyday Food Recipes, PBS. They were easy to make and yummy! We kept the skins on. We used paprika instead of cayenne pepper. I dried the chicken, seasoned them, whisked the eggs, mixed the cornflakes. I covered the chicken with the mix and put the pieces to the pan. I also trimmed and cut the beans, cut the tofu, mixed the sauce, and mixed everything.
Cornflake Chicken Serves 8
4 bone-in, skinless chicken drumsticks
4 bone-in skinless chicken thighs
Coarse salt and ground pepper
1 large egg
2 cups crushed cornflakes
1 tablespoon olive oil
1/2 teaspoon paprika
  1. Preheat oven to 400° . Rinse chicken, and pat dry. Season generously with salt and pepper.
  2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, paprika, and 1 teaspoon salt.
  3. Working with one piece of chicken at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.


Asian Noodle Salad Serves 2 | Prep time: 15 minutes| Total time: 15 minutes 

8 ounces green beans, trimmed and cut into 2 inch pieces
6 ounces Asian noodles
6 ounces tofu, cut into 1/2 inch cubes
3 TB lemon juice
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 scallions, minced



  1. In a large pot of boiling salted water, cook 8 ounces trimmed green beans, cut into 2-inch pieces, until crisp-tender, about 4 minutes. Use a slotted spoon to transfer to a colander. In same pot, cook 6 ounces soba noodles according to package instructions; drain well (do not rinse).
  2. Meanwhile, cut 6 ounces firm silken tofu into 1/2 inch cubes; drain on paper towels. Place in a bowl. In another bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame oil. Pour half the dressing over tofu; toss gently to coat.
  3. In a large bowl, toss remaining dressing with noodles, green beans, and 2 minced scallions. Sprinkle tofu on top. Let cool.

Summer Cooking Project

Scrambled Eggs with String Cheese


I decided to cook breakfast for myself. I wanted scrambled egg with string cheese. We preheated the cast iron pan. I chopped 1 string cheese. I put olive oil into the pan. I  cracked an egg into the pan and whisked the egg and the string cheese. when it looked ready, we took it out. I ate it with a slice of bread, a tangerine and drank paşa çayı with my breakfast. Pa?a çay? is black tea mixed with cold water so a child can drink it. It is Turkish. Pa?a means a general in Turkish. They call their nice sons pa?a. Çay means tea. My anne (means mother in Turkish) made %5 and and made %95 of this recipe.

I made the t-shirt you see on the picture myself at school during the last clubs.

Summer Cooking Project

Barbeque Chicken Drumsticks with Blue Cheese Radish Salad, Corn and more barbeque sauce on bread


This food is the best thing I have ever tasted!  The recipe is from Everyday Food , PBS site. But we changed the recipe. We used yoghurt instead of sour cream.  We didn’t use iceberg lettuce but we used spring salad mix. Worcestershire has a weird name, but it smells good and tastes good. When I smelled it I was sure that every person making barbeque sauce would use it.  I mixed the barbeque sauce and also I made the blue cheese salad sauce. I sliced and diced the radishes until they were tiny and thin. I slipped on the floor and dropped my frying pan! (I am joking.) I salt and peppered the chickens and put the barbeque sauce over them.  And I ate it and it was yummy!

8 chicken drumsticks
1 tablespoon chili powder
salt and ground pepper
12 ounces canned crushed tomatoes
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
2 tablespoons instant espresso powder
2 tablespoons spicy brown mustard


Radish Salad with Blue Cheese

1/4 cup mayonnaise
1/4 cup plain yoghurt
1 tablespoo balsamic vinegar
1 tablespoon minced onion
1/4 teaspoon Worcestershire sauce
salt and ground pepper
3/4 cup crumbled blue cheese (about 3 ounces)
2 carrots, trimmed and peeled
15 medium-size red radishes, ends trimmed, thinly sliced
mixed salad greens
Serves 4 | Prep time: 25 minutes | Total time: 1 hour 5 minutes
  1. Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
  2. Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between two bowls: one for brushing and basting, and one for dipping.
  3. Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.

Radish Salad with Blue Cheese
Serves 4 |Prep time: 25 minutes |Total time: 25 minutes

  1. In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
  2. With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among four bowls; sprinkle with remaining 1/4 cup cheese.