City Chicken

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As a little girl, my mom often made city chicken. Despite it’s name, there is no chicken in city chicken. As a little girl, that always bothered me. I really loved chicken and I couldn’t understand why a pork dish would call itself chicken except to fool me. The good thing is, I really liked city chicken too (even when I learned it wasn’t chicken.)

City chicken is actually a dish that my grandma made for her family when my mom was little. I imagine the dish came about because pork was more accessible in some areas than chicken. My mom and grandma both grew up in Cincinnati and since Cincinnati definitely has a lot of pork, this dish more than makes sense.

I recently stumbled upon a monthly roundup called Inheritance Recipes, hosted by both Pebble Soup and Coffee & Vanilla. The idea is that each month you make a recipe that ties to your roots. Of course, this is the perfect dish for that!

I served it next to sauteed spinach. My mom used to make a lot of creamed spinach (you know, the frozen kind.) I hated spinach – but really, I think I just hated frozen creamed spinach. So I ‘fancied’ this up just a tiny bit.

City Chicken

Ingredients
1 1/2 lbs cubed pork tenderloin
1 egg, beaten
1 cup bread crumbs
4 skewers, cut down to half the size
salt and pepper, to taste

Directions

  1. Preheat the oven to 350. Spray a baking dish with cooking spray.
  2. Stick four pieces of pork (approximately) on each skewer.
  3. Put the egg in a flat dish. Place the bread crumbs in another. Season the bread crumbs with salt and pepper.
  4. Roll the skewers in the egg. Then roll each skewer in the bread crumbs.
  5. Set on the baking dish. Bake for 40 minutes, flipping them halfway through.

ir-mono-blue-600        mix it up

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Cookbook Review: The China Study Quick & Easy Cookbook by Del Sroufe

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PROS: The meals in the book are healthy.

CONS: Be forewarned, this cookbook has nothing to do with Chinese food – who’d have thought! Though you think I would have been tipped off by the falafels and tacos on the cover, but alas, I received this book for free to review and had not paid a whole of attention to the cover until it was time to cook.

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