Returning to normal....whatever that is!

Two recipes are in order today. Neither is particularly innovative, but both proved delicious and helped get me (and Jeffrey) through my 10-day (and counting) illness. And these will work for the GF AND nonGF among us.

The first is derived from a recipe I learned during a summer honors program in French in 1973. We made this for the administrators of the Honors Program and it has always been a favorite. I adapted the cornflake part from Jen on the Celiac Site's suggestion. I used some Erewhom corn flakes, which are totally tasteless as is :-)

Dijon Chicken Fingers

1 pound chicken breast cut into strips (or double -- I did two pounds)
1 cup buttermilk
2 Tablespoons heaping good dijon mustard
1. t. salt and 1/2 t. each pepper and garlic powder (I use Mrs. Dash Herb and Garlic)

2 cups of cornflakes, crushed finely, seasoned with 1 T. season salt of choice and garlic powder

Soak the chicken in the buttermilk for at least two hours. Roll strips in cornflakes and bake at 350 degrees on a rack on a baking sheet. You CAN turn, but I don't. Cook for about 30 minutes or so until the tenders are done (use a thermometer if you're worried).

Make a dipping sauce of 2 T. plain yogurt, 1/2 t. mayo, and 1 T. dijon mustard.

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How to make my Daddy's roast

We always used to have this roast on Sundays -- it cooks perfectly while you're away at church. There is nothing like the smell of this roast when you come home. Make some Minute rice and some peas while it rests, and you've got lunch and leftovers.

This recipe is VERY specific, and most people don't believe how good it is.

Buy a 3-5 pound RUMP roast (only kind that works here) and put fat side up in a heavy baking pan OR a cast-iron skillet. (I use my cast iron for this...always). You can always cook it on aromatic veggies if you must, but I rarely do it any other way than this.

Liberally season the roast with salt, pepper, and garlic powder of some kind. I use (of course) Mrs. Dash Garlic and Herb, and I love it.

Put the roast in a 425 degree oven for 20 minutes, then crank it down to 350. Bake until it reaches 160 on a meat thermometer (about two hours, depending on the size) for medium. DON"T let it overcook.

Put the roast on the plate and let rest for 15 minutes or so before slicing against the grain. The pad of fat on the top is worth fighting over...no matter what your diet status is. Even my Mama would give into that... While it rests, skim the fat off the pan drippings, put it on the stove, and stir hard to get up the accumulated bits. Add about a half cup of water and boil for about a minute. No thickening needed, as this is a delicious juice.

My favorite was always the juice on some white bread, the next day...still is, actually, if I could find some bread I like.

Much love. I'm trying. Really, I am
Ging