We're leaving for Myrtle Beach tonight. I cannot wait to relax on the beach & enjoy some wonderful seafood meals. I'll be posting some pictures when we return.
By the time we get back, we'll be headed into September & the autumn season, which is my favorite time of year. I have an exciting contest coming up mid-September, which will feature some original West Virginia items, so be sure to check back here for your chance to win.
Saturday, August 2, 2008
Welcome to the first of Retro Saturdays. Check back the first Saturday of every month for retro-inspired dishes.
Remember Shake 'n Bake? It's definitely a retro food, first introduced in 1965. I don't recall mom fixing it while we were growing up, but I do remember Amy & I having Shake 'n Bake chicken at our babysitter's house one night. I decided to go with the Shake 'n Bake chicken for tonight's dinner, doing chicken nuggets instead of breast fillets. They are so easy to fix & there's no mess to clean up. I'm already thinking of trying a buffalo-seasoned version - it would be the perfect party appetizer served with a side of ranch dip.
1 lb boneless skinless chicken breast cut into 1-1/2 to 2-inch pieces
1 Packet Shake -N- Bake Original Chicken Mix
Dump seasoning packet into a large Ziploc bag. Moisten chicken pieces with water. Put all chicken into seasoning bag, tossing until well-coated. Place chicken pieces on 15x10x1-inch baking pan. Bake at 400 degrees for 10 - 15 minutes or until chicken is cooked through.