Tuesday, June 11, 2013

Choices Abound!!!!

Good day to one and all!  Yes it has been a while since I have blogged to my hearts content, finding a mix of culinary delights, to mix up with some aloha adventure.  That said I do hope your holidays treated you well and time spent with loved ones was very fulfilling.  

Alas a new year is upon us usually bringing with it many new resolutions. What we plan to do,  face it the top two diet and exercise.  I know this really is not the place for that, but I have always looked at it this way, with a few simple swaps, you can easily make your favorite foods lighter; give it an alternate ending of sorts, you choose what you want.  

You may ask yourself what does this have to do with H50? I have to admit I had the same thought myself until I actually looked for the definition of Kapu that translates (I hope I have this right) into  as "forbidden", though I have seen it as  "stay out". So I guess you can stay out of the fridge, or away from the forbidden food.... Ok I have taken some license here, my Hawaiian is not that good, I do hope my recipes are more to your liking.   

Enjoy it any way you choose, but remember lighter may alter your ending by calorie not taste.

Oven-Fried Chicken

3 cups cornflake cereal, crushed

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 to 1/2 tsp. ground red pepper
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free buttermilk
1 whole chicken cut-up and skinned
Vegetable cooking spray

  1. Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.  
  2. Pour buttermilk into a shallow bowl. Dip 2 pieces of chicken in buttermilk, and place in bag. Seal and shake well, coating completely. Place chicken on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining pieces of chicken. Sprinkle remaining cornflake mixture evenly over chicken on baking sheet. Lightly coat with cooking spray.  
  3. Bake at 400° for 35 to 45 minutes or until chicken is well browned and done. Serve immediately.

Spicy Southern-Fried Chicken

2 cups Buttermilk 
1 Tbsp Dijon Mustard
1 tsp salt 
1 tsp dry mustard
1 tsp cayenne pepper
1 tsp coarse ground black pepper

1-3 1/2lb Chicken, cut into 8 pieces 
2 cups flour 
1 Tbsp baking powder
1 Tbsp garlic powder 
1/2 tsp salt

  1. In a gallon-sized re-sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight. 
  2. Preheat oven to 150 degrees F. 
  3. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to re-coat with flour. Shake off excess flour before frying.
  4. In a large heavy-gauge skillet with a deep-fry thermometer attached, heat oil or vegetable shortening over medium-high heat, bringing it to 375 degrees F. 
  5. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown 3 to 4 minutes. 
  6. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through about 20 more minutes.
  7. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

Turkey Jambalaya 

1 Tbsp olive oil
1- 1/2 cups onion, chopped
1 tsp garlic, minced 
1 green bell pepper, chopped
2 red bell peppers, chopped
1 yellow bell pepper, chopped
2- 1/2 tsp paprika
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp pepper
1 cup uncooked long-grain rice
2 cups fat-free, less-sodium chicken broth
14- 1/2 oz diced Tomatoes, No Salt Added
2 cups shredded cooked turkey
6 oz smoked pork sausage
2 Tbsp sliced green onions

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. 
  2. Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. 
  3. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.
Sausage and Shrimp Jambalaya

2 tbsp butter
8 oz Andouille sausage, sliced 1/4" thick, or spicy smoked sausage
2 Tbsp paprika
1 Tbsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 tsp salt
1/2 cup diced tomato, fresh or canned
1 large green bell pepper, diced
2 ribs celery, sliced 1/4" thick
4 green onions, sliced thin
1 cup brown rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined

  1. In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. 
  2. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes. 
  3. Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. 
  4. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. 
  5. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. 
  6. Serve the jambalaya in bowls with green onions sprinkled on top. 
The point is to start a meal off right and leave the table full and happy.  How could you not with one of these choices.. 

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