What's for Dinner- Oven Fried Chicken

If i didn't say it in a previous post, i'm saying it now: I HATE FRYING FOOD! Ok so maybe i don't hate it, ok i do. The process of getting out the oil, making sure you have enough oil, trying not to get splattered by oil.... and on and on and on. So whenever i can avoid it, i DO! So even if you don't have an aversion to frying, baking is better for your heart health. This recipe will have you thinking you put in all the extra work and time for traditional fried chicken. Its easy and 1-2-3 and can be done any day of the week. Next time you have a hankering for some fried chicken, do your heart a favor and try this recipe.

Oven Fried Chicken Legs

• 4-8 Chicken drumsticks (well seasoned with green seasoning, pepper sauce, thyme and salt/pepper)
• ½ C Flour
• 1 packet Sazon
• Salt/Pepper
• 1 egg
• 1 tbsp water
• 1 C Breadcrumbs
• 1/3 C grated parmesan cheese
• 1 tbsp Organic no salt seasoning
• Vegetable Oil Cooking spray
• Baking/Cooling rack
• Baking dish

1. Preheat oven to 400⁰F.
2. Set up breading station: You will need 3 shallow bowls. In one shallow bowl, combine the flour, salt/pepper, and Sazon. Combine the breadcrumbs, parmesan cheese and no salt seasoning in another bowl. In the 3^rd bowl, wisk the egg with 1 tbsp water.
3. Bread the chicken in this order: Lightly dredge the chicken legs (one at a time) in the flour, shaking off any excess flour.Then dip the drumstick (one at a time) in the egg wash, let any excess liquid drip off.Final step is to dredge the drumsticks in the breadcrumb mixture, making sure all areas are completely covered. Place on rack to allow excess breading to fall off.
4. Spray each drumstick with cooking spray. Place on baking dish.
5. Bake for 45-50mins until golden brown (flip the drumsticks half way through baking to ensure both sides of the legs get golden brown, if you have an oven safe rack, bake the drumsticks on the rack).
6. Allow to cool on paper towel.

Happy Eating!!!

Sweet Things- Light n Fluffy Vanilla Cupcakes

Cupcakes=Fun!! Next time you have a birthday cake to buy or make, try cupcakes instead. They are the perfect size and kids and adults love them equally. This recipe is a variation of my favorite simple cake recipe from the Kitchen Aid Cookbook. The use of only egg whites gives the batter a light as air texture. I added the lemon zest for a burst of simple freshness. I frost them with a light version of cream cheese frosting and sprinkles.. WHAT FUN!

Light n Fluffy Vanilla Cupcakes

• 2 C all purpose Flour
• 1 ½ C granulated Sugar
• 3 tsp Baking powder
• ½ tsp Salt
• ½ C Shortening
• 1 C low-fat Milk
• 4 Egg whites
• Zest of 1 lemon

1. Pre-heat oven to 350⁰ F.
2. Combine (sift the flour) dry ingredients in mixer bowl.
3. Add shortening, milk, vanilla, and zest. Mix at low speed on electric or stand mixer for about a 1 minute.
4. Stop and scrape, add egg whites. Turn to medium high speed and beat about 1 min, or until the batter is smooth and fluffy.
5. Pour batter into greased of lined cupcake tins (try to only fill the cups to the half way point).
6. Bake at 350⁰ F for 20-25 mins, or until toothpick inserted in center comes out clean.
7. Cool 10 mins then remove from pan. Cool completely on wire rack. Frost when completely cooled.

Strawberry Cream Cheese Frosting

• 4 mini tubs (1.25 oz each) Strawberry cream cheese; softened
• ½ C (1 stick) butter; softened
• 2 tsp Vanilla
• 1 tsp lemon zest
• 2 C powdered sugar

1. Combine the cream cheese, butter, vanilla, and zest in mixer bowl. Cream together on medium high speed with electric mixer or stand mixer for 2 minutes. Stop and scrape.
2. Sift powdered sugar into the mixer bowl. Mix on low speed for about 30 secs until just combined. Stop and scrape.
3. Turn to medium high and beat for 2 minutes until the frosting starts to look light and fluffy.
4. Refrigerate until ready to use.

Happy Eating!!

Simple Sides: Sautéed Peppers

I love Sweet peppers or as they are also called Bell peppers. They are an essential in my refrigerator produce drawer. They impart dished with beautiful colors and sweet bite. You should try to have every color of the rainbow in your meals, every colored vegetable has nutrients our bodies need to be healthy and strong. Slash some color of your plate with this simple side dish.

Sautéed Bell Peppers

• 1 Yellow Bell Pepper; thin slices
• 1 Green Bell Pepper, thin slices
• 1 Red Bell Pepper, thin slices
• 2 garlic cloves; minced
• 1 tsp fresh ginger; minced; separated
• ½ tsp red pepper flakes
• ½ tsp Thyme
• 1 tsp Organic no salt seasoning
• Sea Salt
• Olive Oil
• Vegetable or Chicken Stock (enough to deglaze pan)

1. In a large Sauté pan, coat the bottom with Olive Oil , add the garlic and half of the ginger with the red pepper flakes and thyme. Turn the heat on medium high.
2. When the garlic begins to dance (sizzle around the edges) add the bell peppers, stirring constantly to completely cover the peppers with the olive oil mixture. Salt the peppers and allow them to cook stirring constantly for 3-5 mins. (add stock if the pepper start to stick)
3. Add the reaming garlic and pour in the stock to prevent sticking. Cover pan and allow to cook for an additional 5 mins (or until the peppers are tender but still have slight crunch).
4. Turn off heat, and serve as side dish.

Happy Eating!!

What's for Dinner- Curry Shrimp

This dish needs no introduction.. CURRY SHRIMP!! Usually the priciest item on the Roti shop menu, hehe. That's because it is just SO good and who doesn't love shrimp. Making curry shrimp is very easy and can be served with Roti or over some rice.

Curry Shrimp

1lb Large (31/35 or 26/30) Raw Shrimp (marinate with lemon, green seasonings, pepper sauce, Worcestershire sauce, Thyme and 2 tsp Chief Curry power)

• 2 garlic cloves, minced
• 1 tsp ginger, minced
• ½ tsp red pepper flakes
• ½ tsp Thyme
• 2 tbsp Chief Curry powder + more
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• 1 large onion; course chop
• 1 Yellow bell pepper; course chopped
• ½ Vegetable or chicken stock/broth
• 2 tbsp vegetable oil
• Salt/ Pepper

1. In a large sauté pan, add oil, garlic, ginger, red pepper flakes, thyme and curry power. Turn the heat on medium high.
2. When the garlic begins to dance (sizzle around the edges) add the green seasoning and pepper sauce, stirring constantly. Add the onions and sauté until they are translucent.
3. Add stock and bell peppers, stirring constantly. Allow the curry mixture to cook until the peppers are tender.
4. Add the marinated raw shrimp and cook, stirring constantly to coat with the curry mixture, until shrimp turns pink.
5. Remove from heat, do not over cook the shrimp.
6. Serve over rice or with Roti skins.

Happy Eating!!

What's for Dinner- Salmon Linguine

OK its been way too long!! So sorry people, starting a new j-o-b is not a game. I think i've finally got into the groove of my schedule, so back to my blogging.. YAY YAY YAY!! So what's for dinner tonight?? I created this recipe after learning how to poach fish in a flavorful broth. I though to myself if you cook rice in broth it takes on all those amazing flavors, so why not PASTA! I cooked the pasta in the fish poaching broth.. and let me tell you it was simply delicioso. Give this a try in your kitchen!

Salmon Linguine

3 Salmon Fillets (marinated with lemon, green seasoning, pepper sauce, thyme, salt and pepper)

• Olive Oil
• 2 garlic cloves; minced
• 1 tsp minced ginger
• 1 tsp red pepper flakes
• 1 tsp Thyme
• 1 onion, finely chopped
• 3 vine ripened tomatoes, chopped
• 1 tbsp green seasonings
• 1 tsp pepper sauce
• 2 C Vegetable Stock (or chicken)
• ½ lb Whole grain Linguine
• Salt/ Pepper
• Parmesan Cheese (for garnish)

1. In dutch oven or cast iron pot, coat the bottom of the pot with Olive Oil, add in the garlic, ginger, red pepper flakes and thyme. Turn heat on medium high.
2. When the garlic beings to dance (sizzle around the edges) add the chopped onion. Sauté the onions for about 5 mins or until they become translucent.
3. Add the chopped tomatoes and stock, green seasonings, pepper sauce, salt and pepper. Bring to a simmer and taste. (Adjust salt/seasonings to your liking)
4. Add the salmon fillets to the broth; cover the pot and poach them for 20 mins.
5. Take out the salmon fillets, set aside under foil tent.
6. Add the linguine to the poaching broth. Cook until tender or aldente (add additional water if the pasta starts to stick).
7. Flake the set aside salmon fillets and toss in with the pasta.
8. Plate and garnish with parmesan cheese.

Happy Eating!!