My Online Store is Open for Business!

In addition to what I do here, I also make functional ceramic pieces.  The line is called Hera. Everything is made by me in a studio in New York.  Ceramic items are food, microwave and dishwasher safe. It's something I've been doing for years and decided to sell some of the pottery online.   I don't mind telling you it's been a whole new, time consuming thing opening up an online shop but I'm pleased to tell you that is open!  Take a look.  

Check back because soon I'll be adding textile items and some of the lovely mugs Cameron has been making.  

Click on the photo to see more of that particular item.  

Cam's Sour Soup

I have happy associations with this soup.  Cam made it for the first time, almost to the date, 3 years ago.  I left work early, not feeling well, trudged through freezing cold winter weather and came home to a warm apartment filled with the smell of this perfect soup.  

It's an unusual soup, unlike the ones we usually make.  It's perky with sour notes of lime and lemon grass, spicy with chiles and ginger, and full of comforting root vegetables.  

Serves 4.

Sour Soup

about 1.5 lbs of daikon, peeled, chopped

3 bay leaves

2 lemon grass stalks, 3" pieces, crushed

3" fresh ginger, peeled - half cut into coins, half minced

4 1/2 cups water

1 tablespoon soy sauce

dash sesame oil

dash olive oil

4 cloves garlic, minced

1 red fresno chile, seeded, minced

3 carrots, peeled, diced 

1 leek, white part only, thinly sliced

1 celery root, peeled, diced

1/2 teaspoon dried thyme

1 quart chicken stock

zest + juice of 1 lime

8 oz mushrooms, halved, sliced

1 bunch collard greens, stems discarded, chopped

s + p

chopped fresh cilantro leaves

In a small pot, bring daikon, bay, lemon grass, ginger coins, water, soy and sesame oil to a boil. Lower to a simmer.  Cover and simmer until daikon is tender, about 50 minutes.  Remove leaves, lemon grass and ginger coins.  Set aside.

(While the daikon stock is simmering - prep the remaining vegetables.)

Heat a dash of olive oil in a large pot over medium heat.  Once hot, add minced ginger, garlic, chile, carrots, leek, celery root and thyme.  Saute until glossy and aromatic, about 5 minutes. Add chicken stock, lime zest, daikon and daikon stock.  Bring to a boil, add mushrooms, simmer until vegetables are soft, about 20 minutes.  Stir in collard greens, cook 2 minutes more.  Season with lime juice, salt and pepper.  Garnish with cilantro.   



Quinoa + Cauliflower Kosheri

Here's a weird one for you.  I had never used the middle eastern herb and spice blend za'atar before and was surprised by it's herbal earthiness.  It's the main flavor in this dish which I'm loosely calling a Quinoa Kosheri.  Kosheri is an vegetarian Egyptian dish made of grains and lentils.  

Roasted cauliflower is tossed with cooked quinoa, lentils, brown onions and a long chile pepper for a spicy healthy vegetarian, gluten free dinner.  

Serves 4.

Quinoa + Cauliflower Kosheri

1 tablespoon olive oil

s + p

zest of half a lemon

1 head cauliflower, cut into bite sized pieces

1/3 cup red quinoa  (any color is ok)

1/2 cup green lentils

1 yellow onion, halved, thinly sliced

1 clove garlic, minced

1 teaspoon za'atar

1 long hot chile pepper, thinly sliced

lemon juice, to taste

1 tablespoon chopped cilantro leaves

Heat oven to 375 degrees.  In a large bowl, toss cauliflower with olive oil, salt, pepper and lemon zest.  Arrange on baking tray.  Roast 20 minutes, toss and roast 15 minutes more or until cauliflower is tender. 

Combine quinoa with 2/3 cup water.  Boil, reduce to simmer, cover and cook until water has evaporated and quinoa is tender, about 15 minutes. 

Combine lentils in a pot of water. Boil, reduce to a simmer and cook uncovered until lentils are tender but not falling apart.  Strain.

Heat a splash of olive oil in a large saute pan over medium heat.  Once hot, add onions, cook until nicely browned.  Stir occasionally to prevent burning and promote even cooking.  Stir in garlic. Cook about 1 minutes, stirring.  Stir in za'atar, chile pepper, cooked cauliflower, cooked quinoa and cooked lentils.  Cook until hot throughout.  Season with salt, pepper and lemon juice.  Garnish with chopped cilantro. 

Ginger Lemon Tisane

This warm drink is mild and soothing.  It's perfect when I want something warm to sip on that's not coffee or tea.  Plenty of health benefits, too.  The ginger is helpful to a upset stomach or if you've eaten too much (hello Thanksgiving!)  Lemon peel is cleansing to the system, aiding in enzyme functions and raw honey is a powerful antibacterial, antioxidant that is also soothing to those with a cold.  Most importantly - it tastes good. 

Serves 1.

Ginger Lemon Tisane

 6 oz boiling water

1/2 teaspoon raw local honey

2 slices fresh, peeled ginger

1 cinnamon stick

piece of lemon zest, about 3 inches

Pour boiling water into a mug with honey, ginger, cinnamon and lemon zest.  Let sit until cool enough to drink.  

Beef + Barley Stew

Let's embrace the cold weather and make this stew.  

Beef + Barley Stew

2 pounds lean stew meat, cut into small bite sized pieces

high heat oil, such as canola or grape seed

1 large yellow onion, diced

3 cloves garlic, minced

3 tablespoons tomato paste

4 cups water

2 quarts beef stock

1 cup pearled barley

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 1/2 cup diced carrots

1 cup diced celery

1 1/2 cup diced cremini mushrooms

s + p

Season meat with salt and pepper.  In a large pot, set over high heat, brown meat in oil.  Work in batches to avoid crowding the pan.  Set browned meat aside.  

Brown onion in pot, stirring frequently to avoid burning.  Add garlic and tomato paste, cook, stirring until browned.  Stir in meat and accumulated juices, water, stock, barley, bay, thyme and rosemary.  Bring to a boil, reduce to a simmer.  Simmer 1 1/2 hours until meat and barley are tender.  Skim off any fat or foam that occurs during simmering.  

Add carrots, celery and mushrooms.  Simmer until tender, about 20 minutes.  Season with salt and pepper.  Remove bay leaf.  Serve hot. 

Regular Cornbread

Nothing crazy here.  Just your usual cornbread.  It's not sweet and has a mild corn flavor.  It's perfect for chili.  Stir in kernels from one ear of corn if you like.  

If you don't have buttermilk: use 1 1/2 cup milk but substitute 2 tablespoons for the milk with white vinegar.  Set aside for 5 minutes before using.  It will become tangy and thick. 

Makes one 8" x 8" pan of bread.


1 cup cornmeal

3/4 cup all purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

pinch cinnamon

6 tablespoons melted butter

1 egg

1 1/2 cups buttermilk

Heat oven to 425 degrees.  Oil an 8" x 8" pan.  Set aside.  

Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon.  Fold in melted butter, egg and buttermilk (corn kernels, if using) until flour is hydrated. Batter will be lumpy, it's ok, just don't over mix.  Pour batter into prepared pan and bake until edges are golden brown, about 25 minutes. Cool in pan 5 minutes.  

Slow Cooker Almost Cochinita Pibil (a.ka. Pork Tacos)

I'm saying it: I just don't eat enough pork.  It almost always comes in taco form and this recipe does not disappoint.  The pork is citrusy, flavorful, a little spicy and prefect for tacos, enchiladas or bowls over rice.  It's my slow cooker version of the popular Mexican dish, Cochinita Pibil.  It's traditionally pork marinated in achiote paste and citrus, slowly roasted in banana leaves.  This one is a little more simple and doesn't require anything more than a slow cooker. 

Achiote is a spice made from ground annatto seeds.  It's what gives orange american cheddar cheese it's color if you were wondering.  It's flavor is quite mild, paprika may be used as a substitute.

Serve as tacos on corn tortillas with minced onions and cilantro leaves. And hot sauce.  I like to whip up a pickled onion by marinating a thinly sliced red onion in red wine vinegar and salt about 30 minutes.  

Serves 4-6.

Slow Cooker Cochinita Pibil

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons cumin

2 teaspoons dried oregano

1 teaspoon chile powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon achiote powder

2 1/2 pork loin roast, fat trimmed, 2" pieces

4 garlic cloves, chopped

1 cup diced white onion

1 chopped jalapeno, stemmed, chopped

1 bay leaf

about 3/4 cup fresh squeezed orange juice

juice of 1 lime

Mix salt, pepper, cumin, oregano, chile powder, garlic powder, onion powder and ground achiote in a large bowl.  Toss pork pieces in spice blend until evenly coated.  Set aside. 

Place garlic cloves, onion, jalapeno, bay leaf and seasoned pork in bowl of slow cooker.  Pour in enough orange juice to come up 2/3's way up the pork.  Add lime juice. (more oj or even water can be added.)  Cook on High until pork is fork tender, about 4 hours.  Shred meat, cover and cook about 20 minutes more.  Serve hot.    

Our Kale

It's Cam's kale, really.  He really knows what he's doing with his leafy greens.  I figured since just about everything on here I suggest to be eaten with kale that I should post a nice way to make it.

Enjoy with everything: soup, stews, beans, rice or on it's own. 

Serves 2-4.

Cam's Kale

1 bunch kale, stems discarded, leaves chopped

1/4 cup water

1 teapoon olive oil

1-2 cloves garlic, minced

pinch red chile flakes

salt, to taste

lemon juice, to taste

Steam kale leaves in water in covered pan until tender, about 2 minutes. Drain water.  Return kale/pan to the stove over medium heat.  Push kale to one side of pan.  On empty side, cook garlic and chile flakes in olive oil about 1 minute.  (Don't brown garlic, just get that raw edge off.)  Stir together with kale.  Season with salt, pepper and lemon juice. 


Slow Cooker White Bean, Andouille + Collard Greens Soup

I'm only minimally sorry for bombarding you all with all these slow cooker recipes this month but I've been using this little machine weekly.  I have the 4 quart crockpot which is great size for Cam and me.  I promise I'll start mixing it up after the slow cooked pork recipe I'm sharing next week.  

This is almost a stew, slightly thickened by the starchiness of the beans.  Make sure not to let it cook too far, otherwise the beans will breakdown entirely and you'll have a weird, delicious blended bean soup situation. Cook until the beans are tender but don't let them fall apart.  

Slow Cooker White Ben, Sausage + Collard Greens Soup

12 oz white beans, soaked overnight and drained

12 oz andouille sausage, sliced

1 yellow onion, diced

3 cloves garlic, minced

2 stalks celery, diced

1 carrot, peeled, diced

1 bay leaf

about 3" piece of parmesan cheese rind wrapped in cheese cloth

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

4 cups chicken stock

3 cups water

1 bunch collard greens, stems discarded, leaves chopped

splash red wine vinegar

s + p

Add beans, sausage, onion, garlic, celery, carrot, bay leaf, cheese rind, thyme, basil, oregano, stock and water to the slow cooker pot.  Stir, cover and let cook on High about 4 hours or 7 hours on Low, until beans are tender.  Stir in collard greens.  Season with salt, pepper and red wine vinegar.  Serve hot. 

Sweet + Spicy Candied Pecans

I might never eat a plain pecan again.  Seriously, these are that good.  They were for a salad but never made it.  Consider doubling (or tripling!) the recipe.  

Makes 1 cup. 

Sweet + Spicy Candied Pecans

1 cup pecan halves

1 tablespoon neutral oil (canola, grape seed...)

1 tablespoon light brown sugar

1/2 teaspoon salt

1/2 teaspoon chile powder

Heat oven to 350 degrees. 

In a bowl, toss pecans in oil.  Add sugar, salt and chile powder, toss to coat evening.  Transfer to a parchment or silpat lined baking tray.  Roast 20 minutes - careful not to let nuts burn.

Easy Oatmeal

My quest for an easy and delicious breakfast continues.  I really like oatmeal but require many toppings and really don't like rummaging about my kitchen cupboards for said toppings. Yesterday, I was still buzzing mid afternoon from my mid morning coffee and itching for something to do in the kitchen.  It was too early to make dinner so I decided to work on breakfast.  

I like this oatmeal because I can take it to work or the studio in the morning, fill it with hot, boiling water, put the lid on and within a few minutes have breakfast.  And oatmeal fills me up for hours, which makes for a less hangry me later on in the day. 

Easy Oatmeal

1/3 cup quick oats

1/4 teaspoon chia seeds (or flax, hemp hearts...)

1 teaspoon light brown sugar

1 tablespoon chopped pecans 

2 teaspoons dried cranberries

dash cinnamon

pinch salt

2/3 cups boiling water

Place oats, seeds, sugar, nuts, cranberries, cinnamon and salt in jar.  Add boiling water, let sit for 2 minutes.  Or add room temperature water and microwave for 1 1/2 minutes.  

Slow Cooker Chicken Curry

I got a SLOW COOKER!  I'm pretty excited about this one.  Mostly because my favorite meals are stewy, one pot affairs; best eaten over rice.  I think this puts us in slow cooker territory.  This thing's not going into the cupboard but staying on the counter all season.  I'm really looking forward to prepping meals in the am hours and coming home to a hot dinner. 

Slow Cooker Chicken Curry

1 lb boneless, skinless chicken breast, 1" pieces

8 oz potatoes, 1" pieces

8 oz carrots, peeled, 1" pieces

2 tablespoons minced ginger

3 cloves garlic, minced

1 yellow onion, finely diced

1 14 oz tin diced tomatoes

1 cup light coconut milk

1 cup water

2 tablespoons curry powder

1 teaspoon garam marsala

1 tablespoon cumin

1/2 teaspoon fennel powder

1/2 teaspoon fenugreek

s + p

1 cup chopped green beans

Stir everything, except the green beans, together in the bowl of a slow cooker.  Make sure it's all evenly mixed.  Cover and set to high.  Cook about 4 hours undisturbed: chicken will be cooked through and potatoes tender. Stir in green beans, recover and cook 30 more minutes.  Serve with rice, if desired.    

Fall Farro Salad with Fennel + Pear

I'm not really into grain salads but this one has so many foods I do like.  Like fennel - I just don't use Fennel enough.  Eat this on it's own or serve it tossed with the kale.  

Hot chile sesame oil and tamari soy sauce, together, have become my new favorite condiment.  They make everything taste so perfect.  So, of course I drizzles both over this and it did not disappoint.  Give it a try!

Serves 4.

Fall Farro Salad with Fennel + Pear

2/3 cups uncooked farro

1/2 a fennel bulb, cored, thinly sliced

1 small red onion, halved, thinly sliced

1 pear, cored, chopped

2 tablespoons sunflower seeds

1/2 cup feta cheese

olive oil

s + p  (easy on the S - there's a bit of salt from the cheese and seeds already)

lemon juice

1 bunch kale leaves, chopped (optional)

1 clove garlic, minced (optional)

Combine farro with about 4 cups water. Bring to a boil and cook until farro is tender but not falling apart, about 20 minutes. Drain.  

Toss farro with fennel, onion, pear, sunflower seeds, feta and a drizzle of olive oil.  Season with salt, pepper and lemon juice to taste. 

If using kale, steam kale in 1/4 cup water in a covered pan until tender, about 2 minutes.  Drain, return pan to stove, push kale to side of pan. On empty side, cook garlic in dash of oil, about 1 minute.  Stir together with kale.  Season with a squeeze of lemon and a small pinch salt. Toss with farro salad.


Roasted Broccoli

It's fall, so you can turn that oven on again.  Broccoli is a staple in our house.  Usually, we keep blanched broccoli in the fridge.  Cameron likes to snack on it and I warm it up with a drizzle of soy sauce and spicy sesame oil.  I'd actually never made it in the oven but the main dish I was serving had roasted elements that I thought would pair well with a roasted vegetable.  It's also nice to keep things easy with sides that don't need much attention during cooking.  I like unattended sides. 

I used baby broccoli but the normal stuff will do fine.  

Serves 2-4.

Roasted Broccoli

8 oz broccoli, cut into large bite sized pieces

2 tablespoons olive oil

s + p

1 clove garlic, minced

juice of one lemon

grated parmesan cheese

Heat oven to 425 degrees.  In a bowl, toss broccoli with olive oil, salt, pepper and minced garlic. Arrange on baking tray and roast about 20 minutes.  Broccoli will be tender. Immediately, squeeze lemon over broccoli and top with grated cheese. Serve hot.    

Pear Crumble Bars

What the hell are these things called?  Is crumble bar right?  Or is it pie bar or crumb bar?  I really don't know.  I'm saying, with some uncertainty, crumble bars.  They are made with a sweet tart dough layered with fruit and more of the dough crumbled on top.  Don't make them!  Seriously, I feel the same way I feel about french fries as I do crumble bars: I wish I'd never had them so I wouldn't have to be plagued by cravings for their unhealthy deliciousness.  Curse you french fries and crumble bars, curse you. 

On a different note, feel free to use apples instead of pears, if you like. 

Makes one 8" x 8" pan of bars.

Pear Crumble Bars

1/2 cup sugar

1 1/2 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 oz cold butter, cubed

1 egg, beaten

2 pears, cored, sliced

juice of 1/2 a lemon

1 tablespoon sugar

1 tablespoon cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

Heat oven to 375 degrees.  Line an 8" x 8" baking pan with a square of parchment paper on the bottom.  Set aside.

Whisk together sugar, flour, baking powder and salt.  Add butter cubes, working with a pastry cutter or your hands or a stand mixer with a paddle attachment until mixture resembles a course sand.  Add beaten egg.  Work until dough comes together.  

Press 2/3 of dough into bottom of pan.  Try to keep it even.  Toss pear slices with lemon juice, sugar, cornstarch, cinnamon and ginger.  Top crust with fruit.  Spread it into an at least somewhat even layer.  Crumble remaining dough on top of fruit.  Lightly press down into fruit.  Bake about 50 minutes until top is golden brown.  Cool before cutting.  

Them ask someone to hide them so you don't eat them all. 

Roasted Pepper + Sausage Pasta

A nice alternative to a tomato sauce pasta night.  Roasted bell peppers, red onion and pork sausage make this perfect on a chillier night.  And isn't roasting peppers fun?  I love rubbing off the charred skin and seeing how their texture has totally changed.  Here's a tip:  yellow and orange peppers are almost impossible to tell the difference between once they have been roasted.  

Use any type of sausage that sounds good to you.  I recommend italian or herbed styles.

Serves 6.

Roasted Pepper + Sausage Pasta

8 oz pasta (your choice, I like spaghetti)

3 bell peppers (red, yellow or orange)

1 tablespoon olive oil

1 red onion, halved, thinly sliced

10 oz pork sausage, casing discarded

2 cloves garlic, minced

1 teaspoon dried oregano

1/4 teaspoon chile flakes

s + p

grated parmesan cheese

Boil pasta until al dente.  Drain, set aside.  Turn gas range onto high.  Place whole bell peppers directly onto range. Blacken completely on all sides.  Place in bowl, cover with plastic wrap for 20 minutes.  Rub off skins, discard stem and seeds.  Slice into strips.  Set aside. 

In a large skillet, over medium heat, warm olive oil.  Add onions, cook until soft.  Add sausage, cook completely.  Add garlic, oregano and chile flakes, cook, stirring, about 1 minute.  Add cooked pasta and roasted pepper slices.  Cook until all is hot. Transfer to bowl and toss with cheese.  Season with salt and pepper. 


Butter Lemon Herb Poached Potatoes

It's a buttery starch but it's brightened with lemon and fresh herbs.  Really pleasant, these potatoes.  For me, sides should be easy and not require too much prep nor attention during cooking.  These fit the bill.  

Serves 4.

Butter Poached Potatoes + Lemon + Thyme

1 lb potatoes, in large pieces

1 tablespoon butter

1.5 cups stock, chicken or vegetable

4 thyme sprigs

2 garlic cloves, smashed

lemon juice, to taste

s + p, to taste

In a covered saucepan, simmer potatoes, butter, stock, thyme and garlic until potatoes are soft, about 25 minutes.  Uncover, remove from heat.  Season with lemon juice, salt and pepper. Serve warm.


Classic Beef Stew

My mom used to make a delicious beef stew when I was young.  It was my absolute favorite - I could eat bowls and bowls of it.  I had a hankering for it this weekend that couldn't be stopped. Here's my version, it's pretty close to the original with super tender bites of meat, satisfying root vegetables and a hearty beef flavor.  I think it was the chilly pre autumn evenings that put me in the mood for something so filling and warm.  Feel free to add peas or corn to this along with the green beans, if you'd like more vegetables.  

Cooking time will greatly depend on the size of your stew meat pieces.  For something like this, that I'm eating like soup, I prefer the meat to be bite sized.  Think no bigger than a ping pong ball.  It will take less time to become tender and is easier to eat.  

Serves 6-8.

Classic Beef Stew

4 sprigs fresh thyme

2 bay leaves

1 teaspoon black peppercorns

1 teaspoon dried rosemary

1 teaspoon mustard seeds

3 lbs lean stew beef, in bite sized pieces

s + p

3 tablespoons flour

high heat oil, as needed

1 large yellow onion (or two small), chopped

4 cloves garlic, chopped

1 tomato, peeled, seeded, diced

2 quarts beef stock

4 carrots, peeled, chopped

2 potatoes, peeled, chopped

zest of 1 lemon, in long strips, no pith

1/4 teaspoon chile flakes

2 cups chopped green beans

Gather thyme, bay leaves, rosemary, peppercorns and mustard seeds in cheesecloth and secure with string.  Set aside.  Secure lemon zest with strips with string, set aside. 

Season meat with salt and pepper.  Toss with flour. In a large pot, over high heat, brown meat. Try for a deep brown crust. Work in batches to avoid crowding the pan.  Add more oil, as needed during browning.  Set browned meat aside. 

Add onion, cook until browned, stirring, to avoid burning.  Add garlic and tomato, cook until browned.  Add stock, beef, accumulated juices and spice sachet to pot.  Bring to boil, cover and reduce to a simmer.  Simmer until beef is tender, about 1.5 hours.  Skim any fat or foam from surface.  

Add carrots, potatoes, chile flakes and lemon zest bundle.  Boil, uncovered, until vegetables are tender.  Add green beans.  Turn off heat, season with salt and pepper.  Remove spice sachet and lemon zest bundle before serving. 

Mexican Quinoa Skillet

This is a one pot meal.  Minimal prep, mostly unattended cooking.  Like everything on this blog, we're going to eat it in a bowl with sautéed kale.  This would also be a great burrito filling.  I like burritos.  

Serves 4.

Mexican Turkey + Quinoa Skillet

1 lb ground lean turkey breast

small splash olive oil

1 small yellow onion, minced

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon chile powder

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon ground black pepper

1 cup uncooked quinoa

1 cup corn kernels (fresh or frozen)

1 15 oz tin diced tomatoes

15 oz water

1 15oz tin kidney beans, drained, rinsed

In a large skillet, over medium heat, saute onion and garlic until soft.  Add turkey and spices, breaking it up meat with spoon, cook until no longer pink.  Stir in quinoa, corn, tomatoes and water.  Bring to a simmer and cover.  Cook until thick and most of the water is evaporated, about 20 minutes.  Stir in beans to until warmed thru.  

Serve with tortillas, chips, avocado, sour cream, grated cheese, picked jalapeños... whatever you got.


Cornmeal Oven Chicken

Sometimes I just need crispy chicken but I don't want to break out a gallon of oil for frying.  This is the perfect stand in: crispy and flavorful.  

Serves 4.

Cornmeal Crusted Chicken

2 lbs boneless, skinless chicken breast

1/2 cup  buttermilk

1 tablespoon franks red hot sauce

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2/3 cup cornmeal

1/3 cup bread crumbs

Slice the chicken into 1/2 inch strips.  Toss with buttermilk and hot sauce. Cover and place in the fridge to marinate at least 1 hour. 

Whisk together salt, pepper, garlic powder, onion powder with cornmeal and bread crumbs.  

Remove chicken from buttermilk, letting extra drip off.  Coat each piece in breading mixture. (Breaded pieces may be held in fridge until ready to cook.  This will help the breading dry out and become crispier when cooked.)

When ready to cook, heat oven to 425 degrees.  Arrange strips on an oiled or lined sheet tray. Bake 15 minutes, flip and bake 10 minutes more.