Our daughter Sara has a cooking show on our local TV station. It's called Aprons Optional, and it's filmed right here in our kitchen on our farm.
I agree with Sara when she closes each episode with,
"Remember, the apron is optional, but the flavor isn't."
Aprons Optional had a special guest at last weeks filming. Princess Kay (Minnesota's official goodwill ambassador for the dairy community), Brenna Connelly stopped by to share her recipe for Cheesy Hasbrowns. All the recipes featured in this episode are posted below. #DairyGoodness #Yummy!
Oven Fried Chicken
½ cup melted butter
½ cup flour, heaping
1 teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons paprika
Directions
Creamy Corn Salad
Ingredients
3lbs chicken pieces, rinsed and patted dry½ cup melted butter
½ cup flour, heaping
1 teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons paprika
Directions
Preheat the oven to 400 degrees.
Mix together flour, salt, pepper and paprika in a plastic bag. Dip chicken pieces in melted butter and then coat evenly with flour mixture.
Place in a single layer on a greased shallow baking pan (skin side down – if you’ve left the skin on).
Bake 400 degrees for 30 minutes. Turn chicken pieces over and continue baking for an additional 30 minutes.
Mix together flour, salt, pepper and paprika in a plastic bag. Dip chicken pieces in melted butter and then coat evenly with flour mixture.
Place in a single layer on a greased shallow baking pan (skin side down – if you’ve left the skin on).
Bake 400 degrees for 30 minutes. Turn chicken pieces over and continue baking for an additional 30 minutes.
Ingredients
2 lbs. frozen corn, thawed under cool running water
1 cup diced red bell pepper
1/4 cup diced purple onion
1 jalapeno pepper, seeded and diced
1/2 cup plain greek yogurt
1/2 cup mayo
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
Combine the corn, red bell pepper, onion and jalapeño in a large bowl. In a separate bowl whisk together the yogurt, mayo, salt, pepper and garlic powder. Gently stir into the corn mixture. Add in the chopped cilantro and stir. Refrigerate until ready to serve.
Ingredients
Hash Browns:
1 (20 ounce) package Shredded Hash Browns
1 (10.75 ounce) can cream of chicken soup
2 cups Shredded Cheddar Cheese
¾ cup sour cream
¼ cup chopped onion
¼ cup butter or margarine, melted
Topping:
1 ½ cups corn flakes, coarsely crushed
2 tablespoons butter or margarine, melted
Hash Browns:
1 (20 ounce) package Shredded Hash Browns
1 (10.75 ounce) can cream of chicken soup
2 cups Shredded Cheddar Cheese
¾ cup sour cream
¼ cup chopped onion
¼ cup butter or margarine, melted
Topping:
1 ½ cups corn flakes, coarsely crushed
2 tablespoons butter or margarine, melted
Directions:
Heat oven to 350 degrees. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish. In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
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