Cooking with the breakfast guru - WFSB 3 Connecticut

Better Food

Cooking with the breakfast guru

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Chef Mark Bailey joins Better for some tasty breakfast recipes.

Cereal Milk White Russians:

1 part coffee flavored liqueur or Kahlua

1/2 cup cereal milk *

1 part vodka


In a martini shaker combine Kahlua, vodka and cereal milk and ice.  Shake well.  Serve in chilled glass. 

Spicy Crunchy Chicken Fingers:

2 boneless chicken breast, skinless and cut into tenders

1 cup flour

1 egg

1/4 cup milk

3 cups cornflakes, crushed

oil, for frying

1/2 tsp salt

1/2 tsp black pepper

1 tbsp pepper flakes


In a medium bowl whisk together egg and milk.  Set aside.

In separate shallow bowl, combine corn flakes and pepper flakes.  Mix well.  Set aside.

In a medium bowl combine flour, salt and pepper.  Dredge chicken tenders in flour and transfer to platter. 

Dip tenders in egg mixture then dredge in flakes.  Press firmly to ensure flakes adhere to chicken.

Pour enough oil in a skillet to fill about half way and heat over medium-high heat.  Working in batches, fry the chicken, turning once, until cooked through, about 2-33 minutes on each side.

Transfer chicken to a paper towel to drain excess oil. Serve warm.

Glazed Turkey Meatballs:

2 eggs

1 cup milk

2 lb. ground beef

3 biscuits Post Original Shredded Wheat Cereal, crushed

1 can (8 oz.) stewed tomatoes, undrained

1 medium onion, chopped

1/4 cup chopped green pepper

2 tsp. Worcestershire sauce

2 tsp. salt

1/4 tsp. ground black pepper

1 jar red currant jelly

1 tbsp allspice


Preheat oven to 375°F. Beat eggs and milk in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.  Shape meat mixture into meatballs and transfer to shallow baking pan. 

Bake 1 hour or until cooked through.  Remove from oven and toss with glaze.

Red Currant Glaze:

In a small saucepan, warm jelly over medium heat. 

Add allspice and stir until jelly melts.  Toss with meatballs.