It was one of those days that were extremely busy and I decided to purchase a rotisserie chicken at Sam’s Club for our supper. When I got home with it, I wanted to take that chicken breast and turn it into something really savory. The search I did on Pinterest led me to a favorite site – Sally’s Baking Addiction. She has some incredible recipes that I’ve tried in the past and this one did not disappoint, either! My pictures don’t give this soup an accurate representation. Why not? Because it was so good, I ate half of my portion and THEN remembered to snap a photo! (Any other bloggers relate?)
When I went searching Pinterest recently for “Recipes for picky eaters”, I was taken to Six Sisters’ Stuff site. Once there, I found a recipe posted for Honey-Lime Chicken Enchiladas. I’m not convinced it’s the answer for picky eaters, but it was a wonderful recipe for this family of Mexican-loving dishes!
Our family loves to celebrate, and that is usually interpreted into the meal planning. If it’s someone who is being celebrated, they rightfully get to help select their favorites.”What should we have for dinner for Father’s Day?” was an important question I asked my husband last week. He landed on some old favorites, then I chose one new recipe, and one I hadn’t made in a while. The result was a sumptuous fare that celebrated him and the gift he is to our family.
We missed our son-in-law who had to be out of town for Father’s Day!
Honey Fried Chicken Strips, drizzled with honey on top.
One day just recently my daughter sent me a text and asked me for my recipe for Honey Fried chicken Strips. Oh my goodness! I hadn’t thought of that dish in a long time! I used to make this recipe when my girls were growing up, and quite frankly, I hadn’t made it in years! The reason is because it’s not exactly healthy. It is in complete contrast to some of my recent low calorie posts, but it’s simply too good not to share with you all!
Sweet Alli made up this recipe after getting it from me, then she invited her dad and me for supper. It was worth the little splurge to indulge in a couple chicken strips! You gotta live a little, right?!
Why is this recipe so good? In my opinion it’s due to the batter including honey. It gives it a slightly sweet flavor. I also always serve honey alongside for dipping. Wow, her meal turned out amazingly delicious! When you need a little something special and want to splurge on a not-so-healthy recipe, I’d encourage you to try this family favorite!
Honey Fried Chicken Strips 2 large chicken breasts 1 bunch parsley 3/4 cup self-rising flour 1/2 cup milk 2 tbl honey 1 tsp lemon-pepper seasoning 1 1/2 tsp. salt Salad oil
1. Cut chicken lengthwise into 1-inch strips. Chop enough parsley to make 1/3 cup. 2. In large bowl, mix flour, milk, honey, lemon-pepper seasoning, salt, and chopped parsley. Stir in chicken; set aside. 3. In 5 quart Dutch oven over high heat, heat 1 inch salad oil to 325 degrees on deep fat thermometer (or, heat oil in deep fat fryer set at 325 degrees. 4. Fry chicken strips, a few at a time, about 5 minutes or until chicken is cooked through and outside is golden. With slotted spoon, remove chicken to paper towels to drain.
This is fried chicken with a twist…a sweet and delicious one! I hope you’ll give this a try. I don’t think you’ll be sad you did!
Here’s another version of fried chicken that’s healthier
Chicken Pot Pie is one of those classic comfort foods in my book. I have made them for years with my homemade pie crusts and we love that version, but I’ve come across a recipe that is so savory and yet also reduced in fat, and so much faster! The answer to both less fat and less time comes in the form of a reduced-fat crescent roll! These make preparation so easy!
The filling for this pie can be changed to suit your family’s taste buds. The recipe calls for fresh mushrooms, which we loved in there, but if that’s not your jam, you can leave them out and use whatever veggies you love! Here’s the tasty recipe:
Ingredients
1 tsp Butter 1 small chopped onion 1 cup Sliced Mushrooms 1/4 tsp Paprika 1/4 tsp dried thyme 1/2 tsp salt 1/4 tsp pepper 2 cups Frozen Mixed Vegetables 1 Cup chicken broth 3 Cups Cooked, chopped chicken breast (a rotisserie chicken is great for this!) 2 Tbl. flour 1/2 Cup Fat-free Evaporated milk 4 Reduced-fat Crescent rolls – I used all 8 that came in the can.
My big dish was rather shallow, so I put some of the filling in single serving bowls for another day.
Instructions
Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
Every bite was so savory!
My husband and I were both happy there were leftovers for another day. I popped the dish back into the oven so the crescent rolls would get crispy again. It was just as good the second time around!
Eating healthy is deliciously disguised in this comfort food makeover! I hope you’ll try this soon!
RefreshHer 