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.
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
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
With love from my country kitchen,
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:
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.
- 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.
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!
With love from my country kitchen,
This summer my husband and I made a decision to lose a few pounds. Why? Tight jeans and increased numbers on the scale! We were serious and steadfast. However, that does not mean that we ate tuna fish and boiled eggs! We have eaten so many new recipes filled with delicious foods simply lightened up. We’ve eaten a lot of chicken, and today’s recipe might be my favorite! This recipe came from Skinny Taste, a great place for lightened up recipes and scrumptious food!
We loved this recipe because of the crispy chicken, but also the deconstructed guacamole on top. That simply means that instead of taking all the guacamole ingredients and blending them together, you toss them in a bowl and serve them over the chicken.
I made a couple changes to the original recipe – I coated the chicken with taco seasoning (I make my own), and I used Panko crumbs to give the chicken that lovely fried-taste!
One thing I love about healthy eating is how colorful the plate is! So many fruits on the plate make it pretty and healthy!
Here’s the recipe…
For The Chicken:
- 2 8 ounce boneless chicken breasts, cut in half lengthwise
- 1/4 teaspoon salt
- 2 large egg whites, beaten
- Taco seasoning, homemade or packaged
- 1/2 cup Panko breadcrumbs
- 1 -1/2 tbsp olive oil
For the Deconstructed Guacamole:
- 4 ounces avocado, from 1 small Hass
- 1 cup grape tomatoes, halved
- 1/4 cup slivered red onion
- 1/4 teaspoon kosher salt and black pepper
- 1/4 teaspoon cumin
- juice of 1/2 lime
- Season cutlets with salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
- Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through.
- In a large bowl combine the avocado, red onion, tomato, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges, if desired.
Does that look like diet food? I don’t think so! But it was. More later this week about how we lost the pounds slowly and wisely.
With love from my country kitchen,
I absolutely love roasted chicken and this one is my family’s go-to recipe. I’ve been making it for years. However, I recently stumbled across a recipe that used two main things – chicken and cabbage, which I had and needed to use, so I put it on my menu. I’m not particularly fond of cabbage, but the way this is cooked completely transforms the cabbage!
Wow! Am I ever glad I made this! This was amazing! Continue reading “Roasted Chicken with Cabbage”