What’s for Dinner Wednesday – Oven Fried Chicken

I love the internet. I love that I can decide what I am feeling like for dinner, do a quick search, and find a new and inspiring way to cook an “old” standard. My most recent find is a recipe for Oven Fried Chicken.

I’ve always been a fan of fried foods. Now that I’m in my 30′s though, those foods have been catching up to me- so in addition to finding new ways to cook old favorites, its also become about finding healthier ways to cook old favorites, which is why this Oven Fried Chicken recipe was perfect for dinner last night.

So what are you going to need to whip up some healthy fried chicken?

  • 1 lemon
  • 1/2 cup low-fat milk
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
  • 4 cloves garlic, peeled and smashed
  • 2 pounds bone-in skinless chicken legs and thighs
  • 2 slices whole wheat bread, (3-ounces)
  • 1/4 cup yellow cornmeal
  • 2 tablespoons grated Parmesan cheese, optional
  • Kosher salt and freshly ground black pepper

Got everything? OK- now check out the rest of the recipe on foodnetwork.com to get instructions! While you’re there, search for a healthy new way to cook up your favorite dish and share it in the comments section below!

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.

What’s for dinner Wenesday?: Cloudy with a Chance of Meatballs

How often do you have one of those…I am so awesome as a mom moments? All the time – good for you! For me – not so much. But dinner the other night…definitely, you are an “awesome mom” moment!

Check out this dinner – unfortunately, I cannot take absolute credit for it…Parent Magazine gets the concept and recipe credit and Skip Hop gets the cutest dishware for toddler award for sure. But hey, I at least put it all together :)

Source: Parents Magazine – November 2011

Ingredients
Mashed – Potato Clouds
3 large baking potatoes; peeled and cut into cubes
3/4 cup buttermilk (I just used regular milk)
3 Tbs. butter
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Meatball Raindrops
2 small shallots, peeled
1 garlic clove, peeled
2 tsp. Worcestershire sauce
1/4 tsp. salt
3/4 lb. ground chicken (I forgot to buy and used ground turkey – chicken would probably be better :)

Steamed broccoli florets (optional) – As you can tell from my picture, I used green beansinstead.

Make it
Grown-up: Preheat the oven to 350; line a baking sheet with parchment paper.
Kid: Put the potatoes in a large saucepan. Add enough water to cover  by about 1 inch. Add a few shakes of salt.
Grown-up: Bring potatoes to a boil. Reduce the heat; cover and cook 12 to 15 minutes, until potatoes are tender.  Drain and transfer to a large bowl and allow to cool  for 5 to 10 minutes.
Kid: Mash the potatoes with a potato masher. Using a big spoon, stir in buttermilk, butter, salt, and pepper.

MEATBALLS
(make while potatoes cook)
Grown-up: Put the shallots and garlic in the food processor.
Kid: Add the Italian seasoning, Worcestershire, and salt to the mixture.
Grown-up: Lock the top on.
Kid: Turn on food processor and when everything is in tiny pieces, turn it off.
Grown-up: Empty the contents into a  large bowl. Add the ground chicken.
Kid: Using your hands (wash them first) mix everything together until it’s the same color.
Together: Roll the meatball mixture into 3/4-inch balls and place on the baking sheet. You should have approximately 50.  Everybody wash your hands. Bake meatballs for 10 minutes. Assemble  the dish. Spoon a few “clouds” of potatoes on the plate. Put meatball “raindrops” under the cloud.  Makes six servings.

My daughter and I changed it up a bit and decided that the clouds were turned into the tree leaves, with the green beans acting as the tree trunk. The meatballs turned into “rocks” and the green beans at the bottom of the plate was grass. Best discovery ever….the three year old likes green beans!


Happy Eating!

 

 

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.

What’s for dinner Wednesday: Chicken Salad(s)

I recently made two super easy and yummy chicken salads for lunch/dinner and wanted to share with you all! Sorry – I didn’t take any pictures but if you make any of these please share your pictures with us on our Facebook page and let me know how it turned out!

Chicken Curry Salad (make the night before for best taste)
serves two

Shopping list
1 Can Chicken
Mayo (or the equivalent)
Curry Powder
Pita Bread
Tomatoes
Sweet Potato or Veggie Chips (found in the chip aisle)

To Prepare 

In a bowl – add chicken, as much mayo as you want (I always go light because I don’t really like it but haven’t been able to find anything else that works with this) and shake as much curry as your tastes prefer.

Store overnight.

To Enjoy

Cut pita bread in half – in first and second half, scoop generous amount of chicken curry and place tomatoes on inside top.

Serve with sweet potato/veggie chips.

Chicken salad
serves four
Shopping List

1 pound chicken thighs
Grapes (purple or green)
Candied Pecans
Apples (any, I had Pink Ladies on hand)
Mayo (or the equivalent)
Pita Bread
Trader Joe’s Mediterranean Pasta Salad Kit (or you can make your own)

To Prepare
Add chicken to casserole dish, cover with tin foil and cook at 375 for 30 minutes or until there is no pink. While chicken is cooking, cut/chop – grapes, apples and pecans to bite size pieces, prepare pasta salad – follow directions on box and slice pita bread.

Remove chicken from oven and let cool. Once cool, chop/shred. Add chicken, grapes, apples and sorry yes, a bit more mayo… just for consistency.  Refrigerate one hour before serving. Before you put the chicken bowl on the table add chopped pecans and stir.

To Enjoy:
I served this family style and had everyone prepare their own sandwich. Just grab a pita and add in the chicken. Scoop up the TJ’s pasta salad to serve on the side. They are great together!

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.

What’s for dinner Wednesday: Chicken & Mushrooms (kinda)

Before children it could be said that I rarely if ever went to the grocery store. And cooking a meal? Practically unheard of! Then marriage with a baby happened and I found myself reaching for the Betty Crocker cookbook my Grandmother had given me that was 50 years old and falling apart. I’ve made huge strides since, but every once in a while I am reminded of my humble beginnings, especially when we have dinners like we did the other night – harrumph!

I had a craving for chicken and mushrooms! We’d just recently purchased a cast iron pot and it is awesome for cooking any kind of meat and/or veggies in with a touch of olive oil. (As a side note, my husband and I have a running joke that the proper way to care for a cast iron pot includes no scrubbing or dish soap…. I just looked it up on Wikipedia; click here if you want to read more about it!) The plan was to brown three chicken breasts (both sides) on high heat and then bring it down and add the mushrooms. The problem was that the chicken breasts were too large… they browned but were going to take forever to cook! Finally, and this is my favorite part, I just started cutting at the chicken (yes, in the pan)… You should have seen the look on my husband’s face when he came into the kitchen to check on me. As I was sawing away at our dinner, I added the mushrooms and a bit more olive oil and figured I’d let the pan do its thing!

As you may have guessed, it didn’t turn out quite the way I was hoping. All the moisture was gone from the chicken. Fortunately, I’d also made a Trader Joe’s instant risotto so we had chicken and rice bowls for dinner. Actually, I added the chicken and mushrooms to a salad and the husband threw it all into a bowl and added some of the juice from the bottom of the pan. Bless his heart – he claimed that it was delicious. The three year old ate two bites of rice and claimed she was full. I actually did enjoy the chicken on my salad but anything is good with feta cheese and champagne dressing. ;)

Sometimes, it is more about the journey then where you are going.

Have a better chicken and mushroom recipe? I would love to have it!

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.