Buttermilk "Fried" Chicken

Ingredients

• 1 1/2 cups buttermilk

• 2 tablespoons Dijon mustard

• 1 1/2 teaspoons salt

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 3/4 teaspoon hot pepper sauce (such as Tabasco)

• 1 package (4-1/2 pounds) chicken pieces, breasts cut in half diagonally and skin removed

• 5 cups corn flakes, coarsely crushed

• 1/2 cup bread crumbs

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon paprika

• Pinch cayenne pepper

• 2 tablespoons vegetable oil

Directions

1. In a large bowl, whisk together buttermilk, mustard, 3/4 teaspoon of the salt, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the pepper and the hot sauce. Add chicken (save wings for another use) and turn to coat. Refrigerate 1 hour.

2. Heat oven to 400 degrees F. Coat a baking rack with nonstick cooking spray and place inside rimmed baking sheet.

3. Stir together crushed corn flakes, bread crumbs, remaining 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, the poultry seasoning, paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture, pressing to adhere.

4. Place chicken on rack and bake at 400 degrees F. for 55 minutes or until instant- read thermometer registers 160 degrees when inserted in thickest part of breast.  Makes 8 servings.

Bread Sticks

1 Tbsp. yeast (I use quick rise) dissolved in 1 1/2 cup very warm water and 2 Tbsp sugar. Allow to proof. 

Add 1/2 tsp. salt and 3 cups flour. Mix thoroughly. I mix slowly using my dough hook of my KitchenAid, adding up to 1/4 cup more flour until the dough pulls completely away from the sides of the bowl. 

Knead for 3 minutes. 

Let rise 30 minutes. 

Roll into rectangle, cut in three columns, then rows. 

Melt 1/2 stick to 1 stick of butter in large cookie sheet.  

Dip one side of breadstick in butter flip over and lay down on cookie sheet.  Fill sheet tightly. Sprinkle with garlic salt and Parmesan cheese from a can. 

Let rise. Recipe says 10 minutes. I do 15 - 20 minutes. 

Bake for 30 minutes on 350. (watch these, it doesn't take 30 minutes in my oven). 

Slow Cooked Jerk Pork with Caribbean Salsa

Recipe from Skinny-taste

3 lb. boneless pork shoulder blade roast, lean all fat removed
6 cloves garlic, crushed
2-3 TBS. Walkerswood Jerk Seasoning (I just bought jerk seasoning at Walmart)
1/2 tsp. coarse salt
1 lime, squeezed
1/2 cup orange juice


Caribbean Salsa
1 avocado, diced
1-2 ripe mangos, peeled, seeded and coarsely chopped
1 1/2 tsp. chopped red onion
1-2 TBS. chopped fresh cilantro
2-3 TBS. fresh lime juice
salt and pepper, to taste

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.  Combine the remaining garlic, jerk seasoning, and salt and rub all over pork.  Place in large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all the pork.

The next morning, put everything in the crockpot and cook on low for 9 hours.
After 9 hours, remove pork and shred using two forks.

Remove the liquid from the crockpot and reserve.  Add shredded pork back to the slow cooker.  Add about 1 cup of the liquid back into the crockpot and taste for salt and pepper.  Let it cook for an additional 15 minutes.

Meanwhile make the salsa.  Combine all the ingredients in a bowl, season to taste with salt and pepper, refrigerate salsa until ready to serve.

Serve over brown rice.

Lighter Tastes like Lasagna Soup (Paula Deen)

2 tsp. olive oil
1 lb. Italian turkey sausage, casings removed
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, chopped
1 (32 oz.) container chicken broth
1 (15 oz.) can tomato sauce
1 (14.5 oz) can petite diced tomatoes
1/2 tsp. salt
1/4 tsp. crushed red pepper
4 oz. broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 TBS. grated parmesan cheese
1/2 cup reduced fat shredded mozzarella cheese
8 whole wheat breadsticks or grissini (optional)

Heat the oil over medium heat in a large nonstick sauce pan.  Add the sausage, onion, bell pepper and garlic.  Cook over medium hight heat, stirring occasionally, until the sausage is crumbled and browned.  8-10 mins.

Add the broth, tomato sauce, diced tomatoes, salt and crushed red pepper.  Bring to boil.  Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 mins.  Add the noodles, bring to a boil.  Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender 10-12 mins.  Remove from the heat, stir in mozzarella, basil, and the parmesan.
*whole wheat noodles take a little longer to cook