Friday, May 10, 2013

A Perfect, Easy and Healthy Country Dinner

My sister and I made this last night and it turned out amazing! Almost carb free, no frying, it's a very complete and filling meal. Enjoy!


Buttermilk Herbed Baked Chicken

2 lb chicken tenders
2 c Buttermilk
1 T lemon pepper
pinch of salt

Soak chicken in buttermilk, lemon pepper and salt mixture in the refrigerator for an hour.

1 1/2 c panko bread crumbs
one handful each of fresh parsley, thyme and rosemary
1/4 c parmesan
1 t paprika
1 t salt
pinch of pepper

Process all herbs and parmesan until finely chopped. Stir into panko, paprika and salt and pepper till well mixed. Now take the chicken, piece by piece, letting excess buttermilk drip off and coat in the herbed breadcrumb mixture. Place each breaded piece onto a greased baking sheet 1 inch apart. Bake at 400 for about 25 minutes, flipping every 10 minutes. Cut one tender open to check for doneness. Serve with honey mustard or bbq. Yum!

Cauliflower Au Gratin

1 head cauliflower chopped into small chunks
1/2 apple diced
1/2 c parmesan
3 T olive oil
1/4 c pine nuts
1 T fresh sage
salt and pepper to taste

Combine all ingredients and place into baking dish. Cover with foil and bake at 400 for 30 mins. Uncover and stir, then place under broiler for about 5 minutes to get a little char going. Enjoy!

Add any steamed vegetable you like(we went for asparagus) and thats that! Easy peasy! 



Thursday, May 9, 2013

Strawberry Season is Open! Quick tips for making the best of it.


You know what that means....the most perfect red, ripe and delicious strawberries are everywhere and super inexpensive at that! One dilemma to consider, they go bad pretty quickly :(
BUT....
I have some tips for reaping the benefits of this precious time and making it last. So go ahead. Buy that huge crate from the grocery store or farmers market. Here's what you can do:

- When you bring them home, search the whole batch for any moldy ones and get rid of them. It spreads like crazy.

- Wash the whole batch and let dry in a colander before putting in the fridge.

- Place a paper towel over strawberries in the fridge

- BEST TIP: If you've bought a large batch, keep the amount you know you'll eat in the next few days in the fridge and store the rest in the freezer. Be sure to wash and cut the tops off and place into doubled zip lock freezer bags. The frozen strawberries can be used in smoothies, cocktails, and dessert sauces.