Okay so I will admit it; I love fried chicken. I have since I was a little girl and my family worked for a local restaurant chain that made, in my opinion, the best chicken in the world. Combine some nicely spiced chicken with a small bowl of those slightly runny mashed potatoes that come out of a machine and I am happy! Even now whenever the girls in our little takeout stand open the chicken fryer the wafting scent of freshly fried chicken makes me euphoric. But seriously I can not eat the stuff too often or I would be as big as a house; so I have to find lighter ways to make my favorite food.
Now there is nothing wrong with Shake and Bake, but when you want to impress someone that is not what you should be putting on the table. So I have been searching for a super yummy baked recipe that maintains optimum juiciness and has just the right amount of zing. Something that many chefs are doing these days is brineing the chicken in lemon juice before breading and cooking, which got me thinking... and here it is, Spicy Lemon Chicken.
Begin by combining a can of thawed lemonade with a quarter cup of buttermilk, salt and pepper. Marinate the bone-in, skin-on chicken pieces in this mixture for at least four hours or up until overnight. For the fried coating combine about two cups of Panko breadcrumbs, one tablespoon of dried thyme, a quarter teaspoon of cayenne and the zest of about half a lemon in a freezer bag. Remove the chicken from the marinade and roll each piece in about a quarter cup of reduced fat mayonnaise before placing them in a bag and shaking until each piece is covered in the breadcrumbs. Place in a baking dish and bake at 400 degrees for thirty-five to forty minutes or until the skin is golden brown and crispy.
I do not have one of those mashed potato machines so I have to make due with instant mashed potatoes and for a finishing touch on the chicken, drizzle it with a little honey. Oh it was so good, crunchy, spicy, tangy and just a little sweet.
Spicy Lemon Chicken
2 pieces Leg/Thigh chicken cut in half
1 can Frozen lemonade mix, thawed
1/4 cup Buttermilk
Salt & Pepper
2 cups Panko breadcrumbs
1 Tlbsp Dried thyme
1/4 tsp Cayenne pepper
1 Tlbsp Lemon zest
1/4 cup Reduced fat mayonnaise
Marinate the chicken pieces in the lemonade, buttermilk, salt and pepper for at least 4 hours. Combine the breadcrumbs, thyme, cayenne and zest in a freezer bag. Roll the pieces in the mayonnaise and then coat in the breadcrumbs. Place in a baking dish and bake at 400 degrees for 35-40 minutes.
Wednesday, July 28, 2010
Wednesday, July 7, 2010
6th Circle of Hell
I know that since it is July I should expect hot days; but for God's sake it is HOT here. Understandably I do not live in the hottest place in the area, hence I am in the 6th Circle of Hell while those that live in the asphalt jungles are in the 7th Circle. Yesterday it was so bad that I filled up my bathtub with cold water and sat in it reading a magazine to cool off. And I am at the point where I would sell my mother for a swimming pool! The last thing I want to do on a hot steamy day is cook, but I need to eat so I scoured my cookbooks for some barely cooked meals. And I was inspired to make a French-Style Bistro Salad/Sandwich.
Begin by making a salad with whichever vegetables you like; personally I like Romaine, carrots, radishes, celery and onions. Next in your trusty food processor combine about a half cup of cherry tomatoes, two tablespoons each of red wine vinegar and olive oil, one tablespoon each of Dijon mustard and honey, one small clove of garlic and salt and pepper to taste. Blend this until it is a light orange color and keep in the fridge until ready to use. The dressing will keep for a few days in a tightly closed container in the fridge.
The sandwich part is made from a half inch thick slice of multi grain peasant bread toasted lightly, spread with more Dijon mustard and then topped with two slices of honey baked ham and Swiss cheese. Place the sandwich under the broiler and let it rip until the cheese is melted and golden brown. While this is toasting lightly poach an egg in some gently boiling water with two tablespoons of vinegar.
Place the finished sandwich on top of your salad that is dressed with the Honey Tomato Vinaigrette and top it all with the softly poached egg. I suggest enjoying this meal al fresco under an umbrella with a glass of iced lemon water.
This meal is light enough so that you will not feel overwhelmed on such a hot day, but satisfies enough to be considered dinner. Plus you should have plenty of room for a nice refreshing bowl of ice cream!
French-Style Bistro Salad/Sandwich
1/4 cup cherry tomatoes
2 Tlbsp red wine vinegar
2 Tlbsp olive oil
1 Tlbsp Dijon mustard
1 Tlbsp honey
1 Sm garlic clove
2 slices multi grain peasant bread
2 tsp Dijon mustard
4 slices honey baked ham
2 slices Swiss cheese
2 eggs
Combine the first 6 ingredients in a food processor until well blended. Lightly toast the bread, spread with Dijon mustard, top with ham and cheese. Place under broiler for 5-7 minutes. Poach the eggs for about 4 minutes in lightly boiling water with 2 tablespoons if vinegar.
Begin by making a salad with whichever vegetables you like; personally I like Romaine, carrots, radishes, celery and onions. Next in your trusty food processor combine about a half cup of cherry tomatoes, two tablespoons each of red wine vinegar and olive oil, one tablespoon each of Dijon mustard and honey, one small clove of garlic and salt and pepper to taste. Blend this until it is a light orange color and keep in the fridge until ready to use. The dressing will keep for a few days in a tightly closed container in the fridge.
The sandwich part is made from a half inch thick slice of multi grain peasant bread toasted lightly, spread with more Dijon mustard and then topped with two slices of honey baked ham and Swiss cheese. Place the sandwich under the broiler and let it rip until the cheese is melted and golden brown. While this is toasting lightly poach an egg in some gently boiling water with two tablespoons of vinegar.
Place the finished sandwich on top of your salad that is dressed with the Honey Tomato Vinaigrette and top it all with the softly poached egg. I suggest enjoying this meal al fresco under an umbrella with a glass of iced lemon water.
This meal is light enough so that you will not feel overwhelmed on such a hot day, but satisfies enough to be considered dinner. Plus you should have plenty of room for a nice refreshing bowl of ice cream!
French-Style Bistro Salad/Sandwich
1/4 cup cherry tomatoes
2 Tlbsp red wine vinegar
2 Tlbsp olive oil
1 Tlbsp Dijon mustard
1 Tlbsp honey
1 Sm garlic clove
2 slices multi grain peasant bread
2 tsp Dijon mustard
4 slices honey baked ham
2 slices Swiss cheese
2 eggs
Combine the first 6 ingredients in a food processor until well blended. Lightly toast the bread, spread with Dijon mustard, top with ham and cheese. Place under broiler for 5-7 minutes. Poach the eggs for about 4 minutes in lightly boiling water with 2 tablespoons if vinegar.
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