Well, it’s summer vacation time, folks. You know what that means, don’t you? It means heading down to the beach to sleep in all morning, nap on the beach all afternoon, and carry your sun-crisped shoulders out to eat, drink, and be merry in the evenings.
Naw, I’m just kidding. If you’re a parent, it means getting up at the crack of dawn to head down to build a few sandcastles before grabbing a sandwich for lunch and (hopefully) getting a nap before cooking supper for the family. Or at least that’s what our family vacations more closely resemble.
The truth of the matter is, though, that it’s a lot cheaper and more convenient to eat in the vacation rental rather than a restaurant when you have small children in tow. And because of the food allergies in our household, we will probably continue to cook at our “home away from home” for many years to come.
But being at the beach condo or lake house or ski lodge presents some unique obstacles that “normal” cooking does not. For one thing, you don’t want to blow $50 on five jars of spices. For another, you may have access to only the barest essentials in the kitchen, and those essentials are likely to be paper-thin pots and splintered wooden spoons.
And then, of course, there is the not-small matter of using up what one purchases while at the grocery store. Nobody really wants to find room in the cooler for a half pan of lasagna or 11 leftover eggs.
That’s where this recipe comes in. It calls for minimal, inexpensive spices and other ingredients that are easy to use up in other recipes. The main two ingredients (other than chicken) are Bisquick and Parmesan cheese. Those are perfect for my typical vacation menu because my family could always go for a pile of pancakes in the morning or a plate of spaghetti in the evening.
Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].
ULTIMATE CHICKEN FINGERS
Serves 4; recipe doubles easily
2/3 cup baking mix (I use Bisquick)
1/2 cup grated Parmesan cheese (don’t get fancy; you want the kind in the green can)
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika (optional)
1 1/2 to 2 pounds chicken breast tenderloins
1 egg
3 tablespoons melted butter
Other vegetables for roasting, optional (brusselgood candidates include quartered baby potatoes, broccoli or cauliflower florets, or halved brussels sprouts)
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