Friday, February 26, 2021

Chicken...With A Side of Potato Chips


I promise, this combination is fantastic!  This fascinating duo comes to us via Every Day With Rachael Ray Magazine April Edition. Food Features Editor Gabriella Gershonon stopped by Tonia's Kitchen to talk about author Adam Perry Lang's Potato Chip Crusted Chicken.  Gabriella says the recipe has been in Lang's family for years and came about because Adam, as a youngster, was allowed to crush the bag of chips his grandma used to make the chicken!

Adam Perry Lang's Potato Chip Chicken


  • 8 10 ounce each  boneless, skin-on chicken breasts
  • 2 tablespoons seasoned salt, such as Lawry's
  • 1 1/2 cups flour
  • 6 eggs
  • 1/2 cup milk
  • 2 10 ounce bags  plain potato chips, preferably Lay's, coarsely crushed
  • 3 tablespoons freshly ground black pepper
  • 2 cups vegetable oil
  • HP Sauce, for serving


  1. Preheat the oven to 375 degrees . Sprinkle the chicken with the seasoned salt. Place the flour in a wide, shallow bowl. In another bowl, whisk the eggs and milk. In a third bowl, mix the potato chips and pepper. Dredge the chicken in the flour, shaking off excess. Coat in the egg mixture, then chip mixture, pressing to adhere.
  2. In a large skillet, heat 1 cup oil over medium. Add 4 chicken breasts, skin side down. Cook until browned, 5 to 6 minutes per side. Transfer to a rack set over a baking sheet. Pour off the oil and wipe out the skillet. Repeat frying with the remaining 1 cup oil and chicken.
  3. Spread any leftover chips on a rimmed baking sheet. Top with the chicken, skin side up.
  4. Bake until the chicken is cooked through, about 15 minutes. Serve with the HP Sauce and the chip bits from the baking sheet.

Thursday, February 25, 2021

These Turtles Really Move!


We've all heard the story of the tortoise and the hare, and how the hare was faster, but in this case, it just might be the turtle that wins this race!  Hallie Baker who wrote the new cookbook Turtle Truffle Bark! stopped by Tonia's Kitchen with her recipe for Chocolate Chili Mango Turtles.  They're a spicy, sweet treat that's sure to fly off your dessert table.  Hallie told Tonia she uses high quality nuts, lightly toasted (if necessary) spread out on a tray and covered with several dollops of either high quality white or dark chocolate (Hallie prefers dark).  They can be made very quickly, and they're guaranteed to go even faster!  Very un-tortoise like.

Hallie has lots of ideas about how to make a delicious chocolate turtle.  Find out more here

Dark Chocolate Pistachio Turtles

5 cups shelled, roasted, salted pistachios

¾ pound purchased caramel

1 pound tempered dark chocolate (see note)

Line a sheet pan with parchment paper. Spread pistachios in an even layer on the parchment. Set aside.

Place prepared caramel into bowl. Put bowl in microwave, and heat on high for 45 seconds to 1 minute. Take out of microwave, stir well with medium-sized spatula, and put back in for 30 seconds. At this point, your caramel should be in liquid form. A little firmer is okay.

Scoop a dollop of caramel from the bowl with a small silicone spatula, and using another spatula, ease the caramel off the spatula and onto the nuts. Try to make them anywhere from 1½ to 2 inches in diameter, depending on the size of the turtles you’d like to make. You’ll end up with 20 to 24 caramel middles.

When caramel is completely cooled, you can start assembling your turtles.

Deposit dollops of chocolate on one or two 18-by-24-inch baking sheets lined with parchment paper. Each one should be approximately 1½ inches in diameter, and there should be about an inch between each dollop. Make about six dollops, and then place a caramel middle on top of each one. Continue making bottoms, topping with caramel, every six or so. When you have all your bottoms and middles done, go back to where you started and top the caramel with chocolate. You want to use enough chocolate to mostly cover the caramel, then finish with a swirl.

When turtles are completely hardened, they will last in an airtight container for 1 week, tops.

Note: To temper, melt chocolate in a double boiler over simmering, not boiling water, while stirring. When most of the chocolate is melted, remove from heat and keep stirring.

Wednesday, February 24, 2021

This Milk Really Does Do a Body Good!


Life's stresses take their toll on just about everyone, and there are conventional, over-the-counter medications to help combat them and get you to sleep.  But maybe you don't want to take a drug just to get some shut-eye...maybe you're looking for more of a natural remedy.  Enter Acharya Shunya, who wrote the book Ayurveda Lifestyle Wisdom.  She told Tonia's Kitchen about an ancient, all-natural, drug free recipe for sleep.  Acharya told Tonia that she combines cow milk with turmeric, saffron, cardamon and cane sugar...with a little nutmeg thrown in.  Not only does Shunya say it enhances your sleep, but it also boosts your immunity and...if taken for 5 days...makes your sweat smell sweet, a happy side-effect!

1 cup whole cow’s milk or almond milk
1 tsp turmeric
½ tsp ground ginger
1 tsp coconut oil
Pinch of black pepper
½–1 tsp raw honey (optional)

In a small saucepan, warm the milk uncovered over medium-high heat for 2–4 minutes, or until you see steam rising out of the pan. Add all the other ingredients, except the honey, and whisk by hand or with an immersion blender until combined.

Pour into a mug, sweeten with honey (if using), and drink immediately.

Tuesday, February 23, 2021

Authentic Indian Food...No Restaurant Required


It's not in dispute that East Asian-inspired dishes are among the most flavorful, exotic meals you'll ever try.  But making them for a family, especially after a hard day at work...well that could be a hard sell.  Enter Sarah Waldman and her new cookbook Feeding a Family. Sarah stopped by Tonia's Kitchen to talk about her delicious and relatively easy to make Slow Cooker Indian Butter Chicken.  Sarah told Tonia it's a real flavor adventure; using spices like fresh ginger, curry and cumin.  What it's not: hard to make!

2 pounds boneless, skinless chicken pieces (thighs and/or breasts)
1 onion, finely chopped
6 garlic cloves, finely chopped
1-inch piece fresh gingerroot, peeled and finely chopped
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
4 tablespoons unsalted butter, cut into pieces
One 6-ounce jar tomato paste
One 13.5-ounce can full-fat coconut milk
3 tablespoons plain full-fat Greek yogurt
2 tablespoons freshly squeezed lemon juice
1½ cups sweet peas (thawed if frozen or blanched if fresh)
Cooked basmati rice, for serving
Chopped fresh cilantro
Toasted coconut flakes
Toasted slivered almonds

1.       Cut the chicken into 2-inch chunks. Fill a 6-quart slow cooker with the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, and salt. Stir to combine. Add in the butter, tomato paste, and coconut milk. Mix again. Cover and cook on low for 8 hours until the chicken pulls apart easily with a fork.

2.       Before serving, stir in the Greek yogurt, lemon juice, and peas. Allow everything to heat through, then serve the butter chicken over a bed of basmati rice. Top with cilantro, toasted coconut, and toasted slivered almonds, if desired.

Monday, February 22, 2021

Two Taste Greats That Taste Great Together!


How about red wine and pasta? That dinner has been enjoyed for centuries. Very little to add here...or is there? Ali Rosen, who wrote the cookbook  Bring It, stopped by Tonia's Kitchen to give a modern take on that dish.  She told Tonia that instead of enjoying a glass of wine with the pasta, cook the spaghetti IN the wine! Ali cautions you need to mix the wine with water to make sure the pasta cooks properly. She then adds pine nuts and feta cheese, which gives the dish a beautiful, bright color, and a taste that will leave your dinner guests demanding more.  And of course, you can still enjoy a glass of wine with this meal!

 Red Wine Pasta
Pasta often relies on other ingredients to add color. In this dish, however, the pasta is the star. I once encountered a version of this recipe in a restaurant and thought that color had been added to the pasta dough itself. But you can make this magical burgundy pasta with whatever dried pasta is in your pantry. Spaghetti is used in this recipe, but almost any pasta size or shape will do: the concept remains the same. The wine adds an earthy fruit flavor to the dish, and the simple addition of pine nuts, feta, and parsley brings another dimension.

Makes 6 to 8 Servings


4 tablespoons unsalted butter, divided
3 garlic cloves, diced
1 (750 ml) bottle light red wine,
such as Beaujolais
1 pound spaghetti or other pasta
1 cup pine nuts
11/2 cups crumbled feta cheese
Juice of 1/2 a lemon
1 cup fresh chopped basil
Salt to taste


Find a pan wide enough to hold the uncooked spaghetti. Melt 2 tablespoons of the butter in the pan on medium-high heat and add the garlic. Cook for 3 to 4 minutes until the garlic just starts to brown.

Add the red wine and 1 cup of water, and bring to a boil. Add the spaghetti and reduce heat to a rapid simmer. Cook the pasta until the wine has been absorbed, approximately 8 to 10 minutes (or according to your particular pasta’s instructions), stirring occasionally.

Depending on the pasta you are using, you may need to add up to 2 more cups of water as you cook. If the pasta has absorbed the liquid but still isn’t quite done to your liking: add another half a cup at a time until it is done.

Add the remaining 2 tablespoons of the butter in the last minute or two before the pasta is done. Remove from the heat and toss with the pine nuts, feta cheese, lemon, and basil. Add salt to taste.

How To Bring It
1The way you handle this recipe depends on whether you want to serve it hot or cold. If you are
serving it cold, you can just refrigerate it after cooking and serve it as is up to 2 days later. If you are serving it hot, save the feta, lemon juice, and basil for whenever you are serving it. Cook the pasta fully and store separately; keep the pine nuts, feta, and parsley in another container. To reheat, place the cooked pasta in a skillet with a tablespoon of butter and bring back up to temperature, and then mix in the remaining ingredients.

Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press