Wednesday, October 21, 2015

Subscribe to my blog via email!

I don't know why I didn't do this earlier. But for those of you who don't use a blog reader (I use Feedly), you can now receive updates via email. Just enter your email in the box on the top right of my blog and verify the email they send you. Hope this helps!

Tuesday, October 20, 2015

Copycat Baked Spicy Chick-Fil-A Sandwich




I LOVE Chick-Fil-A and even worked at one in college. Unfortunately I live far away from one now, way too long to drive when I have a craving. So after discovering this recipe, I decided I needed to figure out how to make it myself. Plus this is baked, so it's a wee bit healthier! Reduce or omit the cayenne pepper and chili powder if you don't want it to be spicy. Makes 6 sandwiches.

6 (4-ounce)s chicken breasts (flattened)
2/3 cup Heart Smart Bisquick
1/2 cup dried parmesan cheese
2 tablespoons powdered sugar
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon white or black pepper
1 teaspoon seasoned salt
1/4 teaspoon cayenne pepper powder
6 hamburger buns
1 egg
2 tablespoons milk
3 tablespoons melted butter
smart balances spread


Preheat oven to 450. Mix dry ingredients in ziplock bag. Whisk egg and milk with a fork. Dip each piece of chicken into the egg mixture using a fork, letting excess drip off, and place in the ziplock bag. Shake and transfer chicken to a parchment paper lined cookie sheet. Repeat with rest of chicken. Drizzle melted butter over the chicken, using a tiny spoon. Bake for 6 minutes, turn and bake for 6 minutes more, or until chicken is done (165 degrees internal). Remove chicken from oven and set the pan on the counter. Turn off oven. Lightly butter the inside of the buns with smart balance. Place buns in oven on a baking sheet for 5 minutes to lightly toast. Serve chicken on toasted buns with your favorite dipping sauce and two pickles slices :)

Inspired by and adapted from here and various online Chick-Fil-A copy cat recipes. 

Monday, October 12, 2015

Crispy Oven Baked Fries



1 1/2 pound light russet potatoes (cut into french fries)
3 tablespoons canola oil
pepper
salt (kosher or seasoned)
dried parmesan cheese


Preheat oven to 475 and adjust oven rack to approximately 5 inches below the top heating element. Soak french fries in bowl of HOT tap water for 10 minutes. Drain water and dry potatoes thoroughly with clean dish towels. 

Spread 2 tablespoons of oil over large cookie sheet (12 x 16 inches). Toss the french fries in the remaining 1 tablespoon of oil and season with salt and pepper. Spread potatoes onto the baking sheet making sure the fries are in a single layer and not on top of each other. 

Bake for 10 minutes, then turn and stir fries with spatula. Repeat. Then repeat every 5 minutes until desired crispness is achieved. Total baking time should be between 25 and 35 minutes. Season fries with additional salt and dried parmesan cheese. Serve immediately.

Adapted from here. Main changes were reduction in amount of oil and change in location of oven rack.