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.

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