Doin' Some Cookin'... Oven-Fried Chicken

I freakin' love fried chicken. I love the smell. I love the crunch. I love how to skin parts from the meat in one bite. I love how juicy and tender the meat is. I just freakin' love it!!

This oven fried remake is a fantastic healthier alternative to have for when those cravings hit, however, I am not going to lie to you or myself... nothing compares to good ol' fried chicken.

The chicken gets marinated in a spicy buttermilk bath and then coated in whole wheat breadcrumbs before crisping up in the oven. It comes out crunchy on the outside and juicy on the inside.

I received rave reviews from Little Man and know that this recipe is a keeper.

Oven-Fried Chicken

Adapted From: Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 4 bone-in chicken thighs, skin removed
• 1/2 cup buttermilk
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 garlic clove, minced
• salt and pepper, to taste
• 1/2 cup whole wheat breadcrumbs

And Action:

In a medium bowl whisk together the buttermilk, mustard, hot sauce, and garlic. Season the chicken with salt and pepper and add the chicken to the buttermilk mix and marinate for 30 minutes.

Preheat oven to 425 degrees. Grease a baking sheet with cooking spray.

In a wide shallow bowl, toss together the breadcrumbs and salt and pepper. Remove chicken from marinade, letting any excess drip off, then drip the chicken in the breadcrumbs to coat well. Place the chicken on the baking sheet. Coat the chicken generously with cooking spray. Bake until the chicken is lightly browned and cooked through, about 30 minutes. Enjoy!

Doin' Some Cookin'... Creamy Butternut Squash Soup

I have not tired of butternut squash yet since the Fall season hit. My go-to has been simply roasting it tossed in olive oil and sprinkled with salt. I bookmarked this page out of Paula Deen's cookbook because I love butternut squash soup.

This soup is velvety without any cream, smooth with a zing from ginger and cider vinegar, and tastes light.

These cold days and a package of shredded carrots needing to be used up were the perfect excuse to make this soup. So is the Biggest Loser challenge at work.

Squash is nutritious and packed with vitamins and minerals. Reap the benefits for yourself and make a giant pot now.

Creamy Butternut Squash Soup

Adapted From: Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 1 tbsp butter
• 1 tbsp onion powder
• 1 bag shredded rainbow carrots
• ground ginger, to taste
• 2 garlic cloves, minced
• 1 butternut squash, seeded and cut into cubes
• salt and pepper, to taste
• pinch of cayenne pepper
• 5 cups water
• 1 tsp cider vinegar

And Action:

In a medium pot melt the butter over medium-high heat. Add the carrots and onion powder and cook stirring until sorted, about 5-7 minutes. Add the ginger and garlic and cook for 1 to 2 minutes more.

Add the squash to the onion mixture and cook, stirring, for 5 minutes. Season with salt, pepper, and cayenne, then pour in the water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 30 minutes until the squash begins to fall apart.

Transfer the soup to a food processor, add the vinegar, and puree until smooth. Enjoy!

Doin' Some Cookin'... Juicy Turkey Burgers

I would have never thought to add veggies to a turkey burger patty but so glad I gave this one a try. These are definitely the best turkey burgers I've made to date.

Little Man loved them so much and was not turned off when he found out they were filled with carrots. He ate every bite of his. I was impressed.

These burgers come together quickly and make for an easy weeknight meal leaving enough time to get in an after dinner walk. Make sure you make a couple extra for leftovers or to take to work because they reheat well. 

Juicy Turkey Burgers

Adapted From: Paula Deen Cuts The Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 1 tbsp onion powder
• 1 carrot, grated
• 1 tbsp tomato paste
• 1 1/2 tsp Dijon mustard
• salt and pepper, to taste
• garlic powder, to taste
• 1 lb lean ground turkey
• 4 whole wheat hamburger buns
• tomato, lettuce, and avocado for topping

And Action:

In a large bowl, combine carrot, tomato paste, onion powder, mustard, salt, pepper, and garlic powder. Add turkey and fold into the mixture. Use your hands to form 4 equal size patties. 

Grease a cast iron grill pan with cooking spray. Heat the pan over medium-high heat. Sear the burgers until browned, about 7 minutes on one side and 5 minutes on the other side.

Serve on whole wheat buns and top with tomato, lettuce, and avocado. Enjoy!

Doin' Some Cookin'... Mexican Chicken and Tortilla Soup

Only being facetious.

(Tortilla chips not shown in this photo since the soup was taken to work and I don't enjoy soggy chips.)

Ever since the Paula Deen "N" word scandal I can't help but read some of what she says as racism now. In her cookbook, Paula Deen Cuts the Fat: 250 Favorite Recipes Lightened Up, I came across her recipe for Mexican Chicken and Tortilla Soup. Her description reads, "I reckon this soup is something like the Mexican version of our Down-Home Chicken Noodle Soup (page 72)..."

In my head I hear her saying "Mexican version" with a negative connotation.

Being that I don't know this soups true country of origin I'll assume it truly is from Mexico and give her a hall pass on that one.

A big bowl of chicken soup is warm and comforting and Pappasito's restaurant is my go to, however, the weather has made for less than desirable driving conditions being a rainy day and I don't want to leave the comforts of my warm and cozy abode so I have to make my own so I can put a stop to these relentless cravings for it.

When making this, if you don't like soggy chips make sure to add the tortilla chips into individual serving bowls instead of mixing them directly into the soup. I love the little bit of a crunch they add to the texture of the soup.

This rendition is pretty damn good.

Mexican Chicken and Tortilla Soup

From: Paula Deen Cuts the Fat: 250 Favorite Recipes Lightened Up

Makes 6 Servings

Stars of the Show:

• 1 tbsp olive oil
• 2 cups onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp chili powder
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) no-salt added diced tomatoes
• 1 tsp salt
• 3 cups cooked chicken breast, shredded
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 3 cups baked tortilla chips
• 3/4 cup avocado, chopped
• 6 tbsp scallions (green and white parts), sliced
• 6 tbsp Greek yogurt
• lime wedges, for serving

And Action:

In a large pot heat oil over medium heat. Add the onions and cook until tender, about 10 minutes. Stir in the garlic and chili powder and cook for 1 minute. Pour in the chicken broth, tomatoes, and salt. Bring to a simmer. Reduce the heat to low and cook for 15 minutes. Stir in the chicken, beans, and corn. Bring to a simmer and cook for 10 minutes more. 

Place the tortilla chips in the bottom of individual serving bowls. Ladle the soup over the chips. Sprinkle with avocado and scallions. Finish with a dollop of the yogurt and serve with lime wedges. Enjoy!

Doin' Some Cookin'... Chicken-Fried Steak with Cream Gravy

While Paula Deen has a stick of butter for a brain and has been accused of contributing to diabetes in America (um... she made a hamburger replacing traditional buns with donuts, WTF?!!!) I couldn't resist purchasing her cookbook, Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up.

Not because it's the New Year or anything, I'm at it again with trying to live a healthier lifestyle, blah, blah, blah... and this cookbook is filled with Southern meals that have been re-created.

An absolute favorite but quite a gut bomb is chicken fried steak and unofficial State dish of Texas. I can't say no to gravy. I was so excited when I sat down to bookmark recipes to try and saw she had a recipe in the cookbook for this Southern classic.

The best part is that there isn't a single lick of cream in this gravy but it does have that coat-the-back of-the-spoon creaminess.

Make sure to serve with a side of mashed potatoes so you can smother that with this gravy too and green beans cooked in bacon fat.

Chicken-Fried Steak with Cream Gravy

Adapted From: Paula Deen Cuts the Fat

Makes 4 Servings

Stars of the Show:

• 2 egg whites
• 1/2 cup plus 1 tbsp all-purpose flour
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 4 lean cubed round steaks (4 oz each)
• 3 tbsp canola oil
• onion powder, to taste
• 1/2 cup low-sodium chicken broth
• 1/4 cup milk

And Action:

In a shallow bowl whisk the egg whites with 2 tsp water. In a separate bowl whisk together 1/2 cup of the flour, salt, pepper, garlic and onion powder. Dip the steaks, one at a time, into the egg whites, letting any excess drip off. Then dip the steaks into the flour mixture. Gently shake each steak to remove any excess. 

In a large nonstick skillet, heat 2 tbsp oil over medium-high heat. Add the steaks and cook until well browned, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

Add the remaining tbsp oil to the skillet. Stir in the remaining 1 tbsp flour and cook for 1 minute. Slowly whisk in the chicken broth and milk. Simmer until the gravy is thick and bubbly about 2 minutes. Season with salt and pepper. Serve the steaks with the gravy over the top.