Cornflake and Parmesan Crusted Chicken Legs

Chicken Drumsticks Baked in Cornflakes & Parmesan Cheese -- powered by ehow

Corn Flake and Parmesan Crusted Chicken Legs

  • 6 Chicken Legs
  • ¼ C Italian Dressing
  • 2 C Corn Flakes
  • ¼ C Parmesan Cheese
  • Toss the chicken legs in Italian dressing in a bowl and let marinate for 2 hours. Pre heat the oven to 375°F Place the corn flakes and cheese in a food processor and pulse until course or smash together in a bag. Dredge the chicken in the cornflake mixture and place on a greased baking sheet and bake for 45 minutes or until the chicken reaches an internal temperature of 165° F and is golden brown.

    Black Bean Burgers

    How to Make a Black Bean Burger -- powered by ehow

    Black Bean Burger

  • 2 tbsp. Olive Oil
  • 1 C Mushrooms, Small Dice
  • 1/2 C Small Onion, Small Dice
  • 1 C Zucchini, Small Dice
  • 1 C Bell Pepper, Small Dice
  • 2 tbsp. Taco Seasoning or Cumin
  • 2 cans Black Beans, Rinsed and Drained
  • ¾ C Rolled Oats
  • Place a skillet over medium heat then add the oil to the pan. Sauté the next 4 ingredients until soft, remove from heat and cool completely. Place the vegetables, black beans and oats into a bowl and mash together. You can use a food processor and pulse to combined. Chill the bean mixture in the fridge for 1-2 hours then form the into patties. Place a pan over medium heat, cover the pan with 1 table spoon of oil and brown the patties on both sides.

    Skillet Fried Corn

    How to Fry Corn in a Skillet -- powered by ehow

    Skillet Fried Corn

  • 2 tbsp. Butter or Olive Oil
  • 12 oz. Canned Corn, Drained
  • 1/3 C Onion, Small Diced
  • ¼ C Red Bell Pepper, Small Diced
  • 1 tbsp. Jalapeno, Minced
  • ¼ tsp. Salt and Pepper
  • ½ Lime, Juiced
  • Pre heat a large skillet over medium heat. Add the butter to the pan and sauté the corn, onion and bell pepper for 15 minutes or until lightly browned. Season with salt, pepper and lime juice.

    Jamaican Jerk Pork

    How to Make Jamaican Jerk Pork on the Stove -- powered by ehow

    Jerk is a term referring to a spicy marinade/paste made from habanero peppers, herbs, citrus, garlic and ginger and is a staple of island culture and flavors. In Jamaica, jerked foods are served from roadside, wood-fired grills with the flavors and aromas pulling people in from all over the community. The term jerk originated from the mexican word "charqui" which means dried meat or jerky.

    The recipe below is pretty darned authentic with whole fresh ingredients, herbs and spices. You can also make a big batch of this paste and keep it in the fridge for up to a month.

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    Jamaican Jerk Pork

  • 2 Habanero Peppers, Chopped
  • 1 tbsp. Ground Jamaican Allspice
  • 1 tbsp. Thyme
  • ¼ C Green Onion, Chopped
  • 4 Garlic Cloves, Chopped
  • ½ inch Fresh Ginger, Chopped
  • 2 tsp. Black Pepper
  • 1 tbsp. Sugar
  • 1 tbsp. Salt (Optional)
  • 1 ea. Lemon, Lime, Orange, Juiced and Zested
  • 1 tbsp. Vegetable Oil
  • 2 lbs . Boneless Pork Loin Chops, Chicken, Fish or Vegetables
  • Place all of the ingredients into a blender and pulse until smooth. Place the pork into a bowl and marinate with the jerk paste overnight. Place the grill over medium high heat and grill the pork for 5 minutes on either sides or until cooked through.

    How to Skin a Mango

    How to Skin a Mango

    Mango is a tropical fruit loaded with vitamins (Vitamin C) , minerals, antioxidants and most important, flavor. They are used in cuisines around the world including Central and South America, Jamaica and the west Indies, African, Middle Eastern, European, Asian and Indian. It can be used in sweet desserts like ice cream, drinks, sorbet, cakes and flambés as well as savory dishes like spicy chutneys, salsas, dips and sauces.

    You can find mangoes fresh, dried, canned as well as frozen. Fresh Mangoes are in season in the states and Mexico from May to September. They can be found year round in most markets and can come from as far as Thailand and India. Check out this video and learn how to slice a fresh mango to enjoy today. This method of slicing a mongo can also be used to skin lots of round fruits and veggies like pineapples, oranges, lemons, limes, melons, apples, pears, potatoes and squashes.

    Now Get Crackin'!

    Chef Egg

    How to Skin a Mango -- powered by ehow

    Kale, Blueberry and Wheatberry Salad

    Wheat Berry & Blueberry Salad -- powered by ehow

    Kale, Blueberry and Wheatberry Salad

  • ½ C Blueberries
  • ½ C Wheatberries, Cooked and Cooled
  • 4 oz. Baby Kale
  • ¼ C Almonds, Sliced
    • 3 tbsp. Olive Oil
    • 1 tbsp. Apple Cider Vinegar
    • 2 tsp. Honey
    • 1 tsp. Mustard
    • 1 tsp. Dried Herbs
    • Place the first 4 ingredients into bowl. Place the next 5 ingredients into a bowl and whisk until smooth. Place 2 tablespoons of the dressing over the salad and toss lightly to coat.

    Pan Roasted Parsnips

    How to Cook Roast Parsnip -- powered by ehow

    Parsnips are a truly under appreciated root veggie. Whether raw or cooked, steamed, fried, baked, mashed or sautéed, parsnips pack nutritional and flavorful punch that can't be beat. With the sweetness of a carrot with the starchiness of a potato, parsnips can be used in a million different ways and please the whole family. Try this recipe for simple pan roasted parsnips and feel free to add various root veggies like carrots, turnips or even beats.

    Pan Roasted Parsnips

  • 1lb. Parsnips, Diced
  • 2 tbsp. Butter, Melted
  • 1/2 tsp. Salt and Pepper
  • 1/8 tsp. Cayenne Pepper
  • 1/8 tsp. Cinnamon
  • Pre heat the oven to 400 F. Place the butter in an oven safe pan, let it melt then add the parsnips, salt and seasonings. Toss this together, then place the pan in the oven and cook for 40 minutes, tossing after 20 minutes. Cook until parsnips are tender and golden brown.

    How To Make Moist Salmon

    How to Make Deliciously Moist Salmon -- powered by ehow

    Check out this new video that myself and the fine folks at Bad Ferret Films produced. The goal of this video is to teach you how to make deliciously moist salmon every time. For this method we lightly season the fish then sear it on both sides to seal in moisture and increase flavor. Once we form a flavorful crust, pop the filet into the oven to finish cooking through. This only takes a couple of minutes to cook through with perfect results every time. This style of cooking is typical of how restaurants cook all sorts of meats and seafood.

    For this method of cooking you can season the salmon with all types dry rubs. Sauces and wet marinades can be used after the cooking is done to glaze the fish. Do not use sugary marinades to pan sear your food because the marinade will burn your food and pan. I like to top the filet with tomato and basil for any easy topping. To change up the flavors feel free to top the salmon with salsa, chopped grilled veggies, olives, beans, pesto or grilled fruits.

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    Salmon with Tomato and Basil

  • 1 lb. Salmon
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt and Pepper
  • 1 tbsp. Italian Dried Herbs
  • 1 Tomato, Diced
  • 2 tbsp. Red Onion or Shallots
  • 2 tbsp. Basil, Chopped
  • Pre heat a skillet over medium heat and season the salmon with salt, pepper and herbs. Add half of the oil to the pan, when it smokes place the salmon in the pan and allow it to cook for 4 minutes. Turn the salmon* over and then place in a 350 F oven for 5 minutes to cook through. While the salmon is cooking place the tomato, basil, onion and the rest of the oil into a bowl and toss to combine. Remove the salmon from the oven, place on a platter and top with the tomato mixture to garnish.

    * The video does not show me turning the salmon over, but this is very important for even cooking. Keeping the skin on while cooking protects the salmon filet and increases the flavor and moisture in the filet.

    How to make Potato Gnocchi

    Potato Gnocchi With Butter & Cinnamon -- powered by ehow

    Potato Gnocchi With Butter and Cinnamon

  • 2 C Flour
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • 1 lb. Russet Potato, Baked
  • 2 Eggs
  • 2-4 tbsp. Butter
  • 1 tsp. Dried Sage
  • Salt and Pepper
  • Remove the skin from the cooled potato and shred on a grater. Place 1 cup of flour, salt and cinnamon on a flat surface and make a well in the middle. Place the potato and egg in bowl and start to mix the wet ingredients together incorporating a small amount of flour until the dough forms. Lightly knead the dough on the floured surface adding a small amount of flour until it is light and does not stick to the surface.

    Cut off a small portion of the dough, roll into a snake, then cut the snake into small 3/4-inch portions. Roll the gnocchi across the back of a fork to make the indentations, place on a sheet tray and freeze for 10 minutes. Boil the pasta in salted water until they float to the top, about 90 seconds. While that is cooking, warm the butter in a pan over medium heat. When the butter starts to brown add the sage and cinnamon, cook for one minute, add the gnocchi and sauté for one minute and serve immediately.

    How to make Homemade Pad Thai

    How to Make Pad Thai -- powered by ehow

    Homemade Pad Thai


  • 8 oz. Pad Thai Noodles
  • 2 Eggs
  • 2 Garlic Cloves, Minced
  • 2 tbsp. Vegetable Oil
  • Soak the rice noodles in hot water for 8-10 minutes. Heat a wok or large pan on high heat. Add the oil and let it start to smoke. Add the garlic and eggs then scramble well. Add the noodles and sauce and toss well. Plate immediately, garnish and serve.


  • ¼ C Sugar
  • 1/3 C Lime Juice
  • ¼ C Fish Sauce
  • 1 Red Chili, Chopped
  • 2 tbsp. Tamarind paste (Optional)
  • Place these ingredients into a bowl and mix together until the sugar is dissolved.


  • 1C Sprouts
  • 1 Red Pepper, Sliced
  • 2 Limes, Cut into Wedges
  • ½ C Peanuts, Chopped
  • 3 Green Onions, Sliced
  • 1 Cilantro Bunch, Chopped
  • Garnish the hot pad Thai with the above ingredients anyway you or your guests like.

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