Southern "Fried" Chicken  NEW!

Fried chicken!  Yup….you can have it without all the fat - yummy.

1 organic chicken, cut up (or a mix of legs, thighs, breasts)

1 T. coconut oil (my favorite for frying)

1/3 cup flour

¼ teaspoon onion or garlic powder

½ teaspoon salt

1/8 teaspoon pepper

½ teaspoon Paprika

½ cup water

1 T. flour and ½ cup water

Select a large non-stick skillet with a closely fitting lid.  Remove all fat from chicken.  Combine flour and spices in a plastic baggy. Heat 1 T. of coconut oil in pan.  Coat all chicken with flour mixture. Brown over medium heat for about 10 minutes, turning half way through.  Add ½ cup water and cover tightly.  Cook 20 minutes and turn chicken; cook 20-30 minutes more.  Remove chicken and keep warm.  Mix 1 T. Flour in ½ cup water.  Gradually stir into chicken “drippings.”  This makes a yummy gravy.  Really splurge and make some mashed potatoes to go with it!

Oven-Fried Chicken

¼ cup bread crumbs
¼ cup Parmesan cheese
¼ teaspoon garlic powder

½ teaspoon poultry seasoning
½ teaspoon paprika
4 boneless breasts of chicken

Mix all dry ingredients together.  Roll chicken in dry mix and place on cookie sheet sprayed with Pam.  Bake at 400 for 30 minutes. Meanwhile make orange sauce.

Orange Sauce

2 Tablespoons honey
1 Tablespoon cider vinegar
½ teaspoon dries mustard

¼ cup orange juice
2 Tablespoons lemon juice
1 teaspoon cornstarch

Place cornstarch in saucepan and add in all other ingredients.  Cook on low heat until thick and serve over chicken. Serve with “oven fries”

Oven Fries

Slice two baking potatoes lengthwise.  Then slice into “fries.”  Layer on cookie sheet that has been sprayed with Pam.  Season with salt and garlic powder or Spike. 

Bake at 425 for 25 minutes and turn. Cook until golden brown.

Chicken Picadillo

1lb of ground chicken or turkey
2 teaspoons olive oil
1 Cup chopped onions
1 ½ teaspoons cumin
½ teaspoon salt
¼ teaspoon cinnamon

2 garlic cloves minced
     (or use garlic in a jar)
1 cup salsa
1/3 cup golden raisins
¼ cup slivered almonds, toasted
¼ cilantro, chopped

Heat oil in non-stick fry pan and add onion, cook 2 minutes.  Add chicken or turkey, cumin, salt, cinnamon and garlic, cook 3 minutes.  Stir in salsa and raisins.  Cover and reduce heat to simmer and cook for 5 minutes. Stir in almonds and cilantro.  Serve with black beans or Spanish rice.

Warm Chicken and Asparagus Salad
Serves 6 (or four hungry people!)

• 12 Baby red potatoes, cut in half
• 6 boneless, skinless half chicken breasts
• ½ tsp. freshly ground black pepper
• ½ tsp. salt
• ¼ cup white wine

• 1 T. minced fresh basil
• 1 T. minced fresh parsley
• 1 bunch fresh asparagus
• 4-6 radishes, sliced
• 2 cups mixed, organic greens

Lemon Dill Vinaigrette:

• 1 large shallot, minced

• 2 cloves garlic, minced

• 2 T. freshly squeezed lemon juice

• 3 T. balsamic vinegar

• 3 T. rice vinegar

• ¼ cup olive oil

• 2 T. White wine

• 2 T.  fresh dill (or 1 T. dry)

• ¼ tsp. salt

Steam potatoes until tender.  Drain and transfer to large bowl.

Put chicken into a baking dish, season with salt and pepper, and add the wine, basil and parsley.  Bake for 30 minutes. Slice each breast into six slices.

Meanwhile, cut 2 inches off the bottom of each asparagus stalk and blanch in a pot of boiling water just until crisp-tender.  Cool and cut on the diagonal into 2 inch pieces. 

Whisk together dressing ingredients.

Arrange mixed greens on large plate and top with asparagus, chicken and radishes.  Mix ½ of dressing with potatoes and mix until coated.  Place potato halves on greens and drizzle with dressing.