Honey Fried Chicken Strips

November 9, 2020November 8, 2020 RefreshHer5 Comments

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

With love from my country kitchen,

Country Chicken Pot Pie (Reduced Fat!)

November 2, 2020November 1, 2020 RefreshHer2 Comments

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.

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!

This Broccoli Salad or this Green Apple Salad would make great accompaniments to this pot pie!

With love from my country kitchen,

Comfort Food · Crock Pot · Dinner · Ground turkey · Main dish.

Turkey Meatloaf in the Crock Pot

September 14, 2020April 19, 2023 RefreshHer18 Comments

My husband loves Cracker Barrel’s meatloaf and with good reason – it’s delicious! However, it’s also high in calories. Because we’ve both been trying to eat more healthy, and are avoiding those high cal Cracker Barrel entrees, I looked for a meatloaf recipe using ground Turkey. That was when I came upon this gem – BBQ Glazed Turkey Meatloaf that turned out to be FANTASTIC and also cooked in the crock pot! What? Meatloaf in the crock pot? You talk about easy! This recipe is a winner all the way around!! Take a peek!

Clean-up was a cinch! Pull the foil out of the bottom of the crock pot and wipe it out! Ta-da! Friends, this recipe is for you if you’re looking for:

Delicious
Healthy
Easy to make
Easy to clean up

A friend of mine told me she steers away from ground poultry because it just doesn’t seem right! Well, I understand, but you need to give it a try! It’s so good, and so much better for you! Now for the recipe!

BBQ Glazed Turkey Meatloaf

1 1/4 pound ground turkey
1/2 cup plain breadcrumbs
1/4 Cup shredded Mexican style shredded cheese
1/4 cup minced onion
1 large egg, beaten
1 tsp Dried oregano
1/4 tsp salt
1/4 tsp pepper
2 Tbl ketchup
2 tsp light brown sugar
2 tsp Worcestershire sauce
1 tsp spicy brown mustard (I used Dijon)

1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5-6 quart slow-cooker.

2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.

3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.

4. Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices. Yields 1 slice meatloaf per serving.

This meal was absolutely delicious! My husband isn’t pining away for his Cracker Barrel meatloaf anymore!

I made this meal for our Sunday dinner and it was so great that it was ready when we got home from church! I mixed up the meatloaf the night before, then popped it into the crock pot before we headed out the door. What a great meal when you need something savory and have time to let the crock pot do the work!

Do you eat ground poultry? If not, I really hope you’ll get some turkey and try this recipe! I believe it will convert you!

Here are a couple other turkey recipes we love.

With love from my country kitchen,

Comfort Food · Dinner

When You Can’t Go Out For Pizza

March 30, 2020March 29, 2020 RefreshHer12 Comments

I have always loved a good Pan Pizza from Pizza Hut! That thick crust that is golden and crispy is all I care about. But just when you want a good pizza, you might be afraid to order pick-up for all the reasons that everyone in the world is aware of today. What to do? You make King Arthur Flour’s 2020 recipe of the yearwhich just happens to be Crispy cheesy Pan Pizza.

Continue reading “When You Can’t Go Out For Pizza” →

Comfort Food · Dinner · memories · soup

Turkey Soup and a Story

December 2, 2019December 2, 2019 RefreshHer2 Comments

I love recipes that have a story. Such is the case with today’s recipe.

Many years ago when I was in high school, my twin sister and I were riding to our home in the country on a cold, snowy day. Our driver was my sister’s boyfriend (who later became her husband). As boys are want to do, he might have been driving a little faster than the narrow, icy roads necessitated. Just as we topped a hill, we met another car coming towards us. The brakes were hit, and our car Continue reading “Turkey Soup and a Story” →