Skill Level: Easy
Sticker Shock: $$$$
Taste: ★★★★
I have tried a lot of oven fried chicken recipes over the years, and I've always been disappointed in some way. Most of the time, I am disappointed with the breading. It always seems to either get soggy, or it falls off–sometimes I'm lucky enough for both things to happen. A lot of the oven fried chicken recipes I've tried are also kind of bland.
This recipe stood up well to both the breading and flavor challenges. It actually came out crispy, and the seasonings seemed to be just right. Did it taste just like the Colonel's? No, of course not; nobody compares to the Colonel, but it is a tasty, lower-fat, comfort food that I'll be making again and again I'm sure.
I used chicken tenderloins, so they turned out more like chicken fingers. This pleased my 18-month-old and 2-year-old, and they enjoyed dipping theirs in ranch dressing. I made some homemade buffalo sauce for the adults. ;-)
Ingredients:
cooking spray
1 1/2 cups corn flakes cereal , made into crumbs
1/2 teaspoon ground thyme
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 eggs
2 egg whites
1 teaspoon hot pepper sauce (optional)
2 Tablespoons white all purpose flour
1 lb boneless skinless chicken breasts (4, 4-oz, breasts)
Directions:
Preheat oven to 350 degrees F. Coat a shallow baking pan with cooking spray.
In a medium bowl, combine cornflake crumbs, thyme, garlic salt, and onion powder.
In a separate bowl lightly beat egg and egg whites. Add hot pepper sauce and mix well.
Place flour in a separate container.
Dip each side of chicken breast in the flour, then egg mixture, then in cornflake mixture.
Place chicken breasts in baking pan. Spray chicken lightly with cooking spray and bake 30-35 minutes, until juices run clear.
Nutrition information: Servings Per Recipe: 4 Amount Per Serving: Calories: 224.6, Total Fat: 3g, Sodium: 331.7mg, Total Carbs: 13.8g, Dietary Fiber: 0.5g, Protein: 34.2g
Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts
Thursday, September 4, 2008
Monday, August 25, 2008
Balsamic Pork Chops
Skill Level: Easy
Sticker Shock: $$
Taste: ★★★★
If you're looking for an incredibly easy pork chop recipe, this is the one for you. It didn't live up to my flavor expectations, but marinated meats rarely do for some reason. I even marinated the chops for the full 24 hours.
My family enjoyed it; my daughter, who very rarely eats much of her dinner at all (and especially not meat), actually said she liked it.
Ingredients:
8 boneless pork chops (about 3/4 inch thick)
1 cup balsamic vinaigrette salad dressing
Directions:
Place chops in large, re-sealable bag; add vinaigrette dressing. Seal bag and refrigerate for 2 to 24 hours.
Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade.
Grill chops directly over heat for about 8 to 10 minutes, turning once.
Nutrition information: Servings Per Recipe: 8; Amount Per Serving: Calories: 210, Total Fat: 11.7g, Sodium: 351.2mg, Total Carbs: 3.9g, Dietary Fiber: 0g, Protein: 20.4g
Sticker Shock: $$
Taste: ★★★★
If you're looking for an incredibly easy pork chop recipe, this is the one for you. It didn't live up to my flavor expectations, but marinated meats rarely do for some reason. I even marinated the chops for the full 24 hours.
My family enjoyed it; my daughter, who very rarely eats much of her dinner at all (and especially not meat), actually said she liked it.
Ingredients:
8 boneless pork chops (about 3/4 inch thick)
1 cup balsamic vinaigrette salad dressing
Directions:
Place chops in large, re-sealable bag; add vinaigrette dressing. Seal bag and refrigerate for 2 to 24 hours.
Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade.
Grill chops directly over heat for about 8 to 10 minutes, turning once.
Nutrition information: Servings Per Recipe: 8; Amount Per Serving: Calories: 210, Total Fat: 11.7g, Sodium: 351.2mg, Total Carbs: 3.9g, Dietary Fiber: 0g, Protein: 20.4g
Monday, August 18, 2008
Baked Brie Casserole
Skill Level: Easy
Sticker Shock: $$$
Taste: ★★★★
This is a very tasty casserole. The flavors work together very well. I did notice it lost some of its tastiness if I didn't have a bit of each layer on my fork. I like Brie, but the Brie flavor tended to take over if one or two of the other layers weren't included in a particular bite. This sounds ridiculous as I'm typing it, but I don't know how else to describe it!
My daughter wouldn't touch it (she's two-and-a-half and very rarely has interest in dinner), but my son (18-months-old) gobbled it up, as he does pretty much anything I put in front of him. My husband enjoyed it but noticed the same thing I did about the flavor.
I think this will be a dish that we have maybe two or three times a year. I could see it being something I crave every so often. I don't think it will become a regular part of our meal rotation, though.
Oh, and just for reference, I chilled mine for about six hours before putting it in the oven.
Ingredients:
2 small zucchini , cut crosswise into 1/4-inch thick slices (about 2 cups)
cooking spray
6 oz bread, sourdough, torn into bite size pieces (equal to 6 cups)
brie, 4.5oz package
1 cup fresh cherry tomatoes, halved (or grape tomatoes )
1 cup egg substitute
2/3 cup evaporated, nonfat/skim milk
1/3 cup fresh chopped green onion
3 Tablespoons fresh dill weed (or 1 tablespoon dried dill weed)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
In a covered medium saucepan, cook zucchini in a small amount of boiling, lightly salted water for 2 to 3 minutes or until just tender. Drain zucchini. Set aside.
Meanwhile, coat a 2 quart rectangular baking dish with cooking spray, and arrange 4 cups of the bread pieces in the prepared baking dish.
If desired, remove and discard rind from cheese, cut cheese into 1/2 inch cubes.
Arrange cheese evenly over bread in baking dish, arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
Combine egg product, evaporated milk, green onion, dill, salt, and pepper in a medium bowl. Pour evenly over mixture in baking dish.
Lightly press down layers with back of spoon. Cover with plastic wrap and chill for 4 to 24 hours.
Preheat oven to 325 degrees, and remove plastic wrap from casserole, cover with foil.
Bake for 30 minutes, uncover and bake for additional 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Nutrition information: Servings Per Recipe: 6; Amount Per Serving: Calories: 193.1, Total Fat: 6.5g, Sodium: 592.4mg, Total Carbs: 20.1g, Dietary Fiber: 1.2g, Protein: 12.7g
Sticker Shock: $$$
Taste: ★★★★
This is a very tasty casserole. The flavors work together very well. I did notice it lost some of its tastiness if I didn't have a bit of each layer on my fork. I like Brie, but the Brie flavor tended to take over if one or two of the other layers weren't included in a particular bite. This sounds ridiculous as I'm typing it, but I don't know how else to describe it!
My daughter wouldn't touch it (she's two-and-a-half and very rarely has interest in dinner), but my son (18-months-old) gobbled it up, as he does pretty much anything I put in front of him. My husband enjoyed it but noticed the same thing I did about the flavor.
I think this will be a dish that we have maybe two or three times a year. I could see it being something I crave every so often. I don't think it will become a regular part of our meal rotation, though.
Oh, and just for reference, I chilled mine for about six hours before putting it in the oven.
Ingredients:
2 small zucchini , cut crosswise into 1/4-inch thick slices (about 2 cups)
cooking spray
6 oz bread, sourdough, torn into bite size pieces (equal to 6 cups)
brie, 4.5oz package
1 cup fresh cherry tomatoes, halved (or grape tomatoes )
1 cup egg substitute
2/3 cup evaporated, nonfat/skim milk
1/3 cup fresh chopped green onion
3 Tablespoons fresh dill weed (or 1 tablespoon dried dill weed)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
In a covered medium saucepan, cook zucchini in a small amount of boiling, lightly salted water for 2 to 3 minutes or until just tender. Drain zucchini. Set aside.
Meanwhile, coat a 2 quart rectangular baking dish with cooking spray, and arrange 4 cups of the bread pieces in the prepared baking dish.
If desired, remove and discard rind from cheese, cut cheese into 1/2 inch cubes.
Arrange cheese evenly over bread in baking dish, arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
Combine egg product, evaporated milk, green onion, dill, salt, and pepper in a medium bowl. Pour evenly over mixture in baking dish.
Lightly press down layers with back of spoon. Cover with plastic wrap and chill for 4 to 24 hours.
Preheat oven to 325 degrees, and remove plastic wrap from casserole, cover with foil.
Bake for 30 minutes, uncover and bake for additional 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Nutrition information: Servings Per Recipe: 6; Amount Per Serving: Calories: 193.1, Total Fat: 6.5g, Sodium: 592.4mg, Total Carbs: 20.1g, Dietary Fiber: 1.2g, Protein: 12.7g
Friday, August 15, 2008
Apricot Sticky Drumsticks
Skill Level: Easy
Sticker Shock: $$$$
Taste: ★★★★
I am not a huge fan of dark meat chicken. If you were here, my husband would feel obligated to tell you a mildly humorous story about me and dark meat chicken. Anyway, I'm even less fond of removing the skin from chicken—not because I prefer to eat the skin, but because it is gross and icky to touch chicken skin! But, I took one for the team, and I'm glad I did. This was very tasty! In fact, for the first time in a long time (or maybe ever), I actually finished eating before my husband did. My only real complaint, gross and icky skin aside, was the cleanup. My jelly roll pan may never be the same again. I will definitely be lining it with something the next time.
Ingredients:
1/2 cup apricot preserves
1/4 cup low sodium teriyaki sauce
1 Tablespoon packed dark brown sugar
1 teaspoon cornstarch
1 teaspoon cider vinegar
1/4 teaspoon salt
12 raw chicken drumsticks, skin removed
Directions:
Preheat oven to 425 degrees F
In a large bowl, whisk the apricot preserves, teriyaki sauce, brown sugar, cornstarch, vinegar, and salt until well blended. Add chicken and toss to coat well.
Spoon sauce coated chicken into a 15 1/2 x 10 1/2 inch jelly roll pan, bake for 15 minutes.
Remove jelly roll pan and brush chicken with sauce.
Continue baking chicken, basting every five minutes until cooked thoroughly, about 20 more minutes.
Remove chicken from oven, brush with remaining sauce, and let cool in pan for 10 minutes before serving.
Nutrition information: Servings Per Recipe: 6; Amount Per Serving: Calories: 447.8, Total Fat: 19.7g, Sodium: 456.7mg, Total Carbs: 21g, Dietary Fiber: 0g, Protein: 43.7g
Nutrition information: Servings Per Recipe: 6; Amount Per Serving: Calories: 447.8, Total Fat: 19.7g, Sodium: 456.7mg, Total Carbs: 21g, Dietary Fiber: 0g, Protein: 43.7g
Tuesday, August 12, 2008
Thin-Crust Whole Wheat Veggie Pizza
Skill Level: Easy
Sticker Shock: $$$$
Taste: ★★★★
I am usually a minimalist when it comes to pizza. I'm a pepperoni OR sausage kind of gal, so I was a bit wary going into this recipe. It sounded good, but I've been burned before when things sounded good. I was pleasantly surprised with my first bite! The crust is very crispy and flavorful, and the toppings are a good combination. My zucchini, unfortunately, wasn't as fresh as I'd hoped, so I had to skip that altogether.
I might play around with the sauce a bit next time. It was good, but a bit bland compared to jarred sauce or what you'd get at the local pizzeria. I still gave the recipe 4 stars because it was still really good, just a bit different if you were expecting a restaurant taste.
Ingredients:
3/4 cup white all purpose flour , divided
1/2 cup whole wheat flour
1 tsp Yeast, baker's, dry active
1 1/2 tsp ground basil leaves , divided
1/8 tsp salt
1 tbsp olive oil
1 medium garlic cloves , minced
1/2 cup water (warm: 120 - 130 deg F)
1 teaspoon cornmeal
1/2 cup tomato sauce
1 cup fresh mushroom slices
1/2 cup sliced zucchini
1/3 cup fresh chopped green onion
1 serving roasted red peppers with brine , drained, cut lengthwise into thin strips
1 cup part skim shredded mozzarella
1/4 teaspoon hot red pepper flakes
Directions:
Nutrition information: Servings Per Recipe: 4; Amount Per Serving: Calories: 274.9, Total Fat: 8.8g, Sodium: 345.6mg, Total Carbs: 36.3g, Dietary Fiber: 4g, Protein: 13.5g
Sticker Shock: $$$$
Taste: ★★★★
I am usually a minimalist when it comes to pizza. I'm a pepperoni OR sausage kind of gal, so I was a bit wary going into this recipe. It sounded good, but I've been burned before when things sounded good. I was pleasantly surprised with my first bite! The crust is very crispy and flavorful, and the toppings are a good combination. My zucchini, unfortunately, wasn't as fresh as I'd hoped, so I had to skip that altogether.
I might play around with the sauce a bit next time. It was good, but a bit bland compared to jarred sauce or what you'd get at the local pizzeria. I still gave the recipe 4 stars because it was still really good, just a bit different if you were expecting a restaurant taste.
Ingredients:
3/4 cup white all purpose flour , divided
1/2 cup whole wheat flour
1 tsp Yeast, baker's, dry active
1 1/2 tsp ground basil leaves , divided
1/8 tsp salt
1 tbsp olive oil
1 medium garlic cloves , minced
1/2 cup water (warm: 120 - 130 deg F)
1 teaspoon cornmeal
1/2 cup tomato sauce
1 cup fresh mushroom slices
1/2 cup sliced zucchini
1/3 cup fresh chopped green onion
1 serving roasted red peppers with brine , drained, cut lengthwise into thin strips
1 cup part skim shredded mozzarella
1/4 teaspoon hot red pepper flakes
Directions:
Combine 1/2 cup all-purpose flour with the whole wheat flour, yeast, 1 teaspoon basil, and salt.
In a small cup, blend the oil with garlic and stir with water into the flour mixture. Stir 1/4 cup all-purpose flour into the mixture until dough forms that is soft and slightly sticky, adding 1/4 cup of additional flour if necessary to prevent mixture from sticking.
On a lightly floured surface, knead the dough for about 5 minutes or until the dough becomes smooth and elastic. Shape dough into a ball, then cover the ball with an inverted bowl or clean towel and let it rest for 10 minutes.
Place oven rack on the lowest position possible and preheat to 400 degrees F. Spray a 12-inch pizza pan or baking sheet with nonstick cooking spray, then sprinkle with cornmeal and set aside.
On a lightly floured surface, roll the dough into a large circle and transfer to the prepared pan, then stretch the dough so it reaches the edge of the pan.
In a small bowl, blend the tomato sauce with the remaining 1/2 teaspoon basil and spread the mixture evenly over crust. Top the crust with mushrooms, zucchini, green onions, roasted bell pepper, and mozzarella, then sprinkle crushed red pepper on top of the pizza.
Place pizza in the oven and bake for 20 to 25 minutes, or until crust is golden brown and cheese is melted.
In a small cup, blend the oil with garlic and stir with water into the flour mixture. Stir 1/4 cup all-purpose flour into the mixture until dough forms that is soft and slightly sticky, adding 1/4 cup of additional flour if necessary to prevent mixture from sticking.
On a lightly floured surface, knead the dough for about 5 minutes or until the dough becomes smooth and elastic. Shape dough into a ball, then cover the ball with an inverted bowl or clean towel and let it rest for 10 minutes.
Place oven rack on the lowest position possible and preheat to 400 degrees F. Spray a 12-inch pizza pan or baking sheet with nonstick cooking spray, then sprinkle with cornmeal and set aside.
On a lightly floured surface, roll the dough into a large circle and transfer to the prepared pan, then stretch the dough so it reaches the edge of the pan.
In a small bowl, blend the tomato sauce with the remaining 1/2 teaspoon basil and spread the mixture evenly over crust. Top the crust with mushrooms, zucchini, green onions, roasted bell pepper, and mozzarella, then sprinkle crushed red pepper on top of the pizza.
Place pizza in the oven and bake for 20 to 25 minutes, or until crust is golden brown and cheese is melted.
Nutrition information: Servings Per Recipe: 4; Amount Per Serving: Calories: 274.9, Total Fat: 8.8g, Sodium: 345.6mg, Total Carbs: 36.3g, Dietary Fiber: 4g, Protein: 13.5g
Wednesday, August 6, 2008
Broiled Tilapia Parmesan
Skill Level: Easy
Sticker Shock: $$$$
Flavor: ★★★★
How can you go wrong with mayonnaise and Parmesan cheese? Even my toddlers gobble this one up.
Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions:
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
---
I have a hard time not sampling the Parmesan cheese mixture before I add it to the fish. It has such a zing to it! This dish can easily be paired with a variety of side dishes for a balanced meal.
Nutrition information: Servings Per Recipe: 8; Amount Per Serving: Calories: 231, Total Fat: 13.3g, Cholesterol: 65mg, Sodium: 278mg, Total Carbs: 0.8g,
Dietary Fiber: 0.1, Protein: 26.1g
Sticker Shock: $$$$
Flavor: ★★★★
How can you go wrong with mayonnaise and Parmesan cheese? Even my toddlers gobble this one up.
Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions:
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
---
I have a hard time not sampling the Parmesan cheese mixture before I add it to the fish. It has such a zing to it! This dish can easily be paired with a variety of side dishes for a balanced meal.
Nutrition information: Servings Per Recipe: 8; Amount Per Serving: Calories: 231, Total Fat: 13.3g, Cholesterol: 65mg, Sodium: 278mg, Total Carbs: 0.8g,
Dietary Fiber: 0.1, Protein: 26.1g
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