Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom

Skinny Broccoli Mac and Cheese March 22, 2015

Filed under: Cooking — skpierce12 @ 8:40 PM
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On the same day that I made the Crustless Swiss Chard Pie for lunch, I made a second vegetarian recipe from The Skinnytaste Cookbook for dinner: Skinny Broccoli Mac and Cheese. John comments from time to time about loving broccoli-and-cheese or mac-and-cheese. Since I rarely cook either one, I thought I’d treat him to both in one go while also getting in another recipe for my vegetarian cooking challenge.

This dish is designed to be a vegetarian main, but I have to admit that I pulled out some leftover steak from the fridge to serve alongside it. I know, I know. That seems especially like cheating to me now, 10 days later, when I am on the eve of launching Mark Bittman’s VB6 (Vegan Before 6) diet plan.

At any rate, the broccoli mac and cheese was delicious, and it would make for a tasty main. It was very filling thanks to the pasta (I used 100% whole wheat rotini) and cheese (2% cheddar). The leftovers were surprisingly good, as well. Milk-based dishes often don’t hold up to refrigeration and reheating, but this one did fairly well. John, especially, loved this recipe all three nights we had it. It earned a solid 4 stars, putting it at the top of my March Cooking Challenge list.



Slow Cooker Herbed Apricot Pork Tenderloin January 28, 2015

Filed under: Cooking — skpierce12 @ 9:05 PM
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Last weekend I spent my Saturday supporting John and his high school students at a UIL Academics invitational meet, so that left me with just Sunday in which to whip up a slow cooker recipe for my January cooking challenge. After the success of the Balsamic Pork Tenderloin earlier this month, I was eager to try a different twist on a slow cooker pork recipe. I selected Herbed Apricot Pork Loin Roast from my mother-in-law’s Diabetic Living: Favorite Slow Cooker Recipes cookbook. My husband makes delicious Apricot-Glazed Pork Chops, so I’d been eager to try this particular slow cooker recipe for a while.


At the store, I did not have any luck finding a 3-pound pork loin roast, but there was a 3-pound pork tenderloin available that I snagged instead. According to this guide, the two cuts should not be interchangeable, but I’ve done it in the past to no ill effect (as long as the tenderloin isn’t overcooked). To that end, I cooked the tenderloin on low for 5.5 hours rather than the 6-8 hour time frame called for in the original recipe. After 5.5 hours, the tenderloin easily came apart into large pieces on my platter.




I thickened the apricot sauce on the stove and poured it on top of the pork. To complete the meal, I served roasted cauliflower and sautéed Brussels sprouts on the side. The original recipe calls for sliced fresh apricots to be served alongside the pork, but with it being January, I omitted the out-of-season fruit and went heavy on the vegetables.




The pork was very delicious – moist and slightly sweet thanks to the apricot spread in the sauce. I granted it an immediate 4 stars, and I’ve thoroughly enjoyed eating the leftovers, which have made for easy, tasty sandwiches over the past few days. John also liked the apricot pork, but the Balsamic Pork Tenderloin remains his favorite recipe of the month. As for me, I am undecided which of the two recipes would be my top choice!  They were both winners.


Herbed Apricot Pork Tenderloin

[adapted from Diabetic Living: Favorite Slow Cooker Recipes]

1 3-lb pork tenderloin
1/4 tsp salt
1/2 tsp black pepper, divided
1 10-oz jar apricot spreadable fruit
1/3 cup finely chopped onion
2 TB Dijon mustard
1 tsp lemon zest
1 tsp snipped fresh rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
2 TB water
4 tsp cornstarch

1. Season pork with salt and 1/4 tsp black pepper. In a medium bowl, combine spreadable fruit, onion, mustard, lemon zest, rosemary, sage, thyme, and remaining 1/4 tsp black pepper.

2. Place pork in a 5- or 6-quart capacity slow cooker. Pour fruit mixture on top of pork.

3. Cover and cook on low for 5.5 hours.

4. Remove pork from slow cooker, reserving liquid. Cover pork loosely with foil while preparing sauce.

5. In a medium saucepan, combine water and cornstarch. Carefully pour in liquid from slow cooker. Cook and stir until sauce has become thick and bubbly; cook and stir for an additional 2 minutes. Pour sauce over pork and serve.

Yield: 8 servings


Slow Cooker Balsamic Pork Tenderloin January 4, 2015

Filed under: Cooking — skpierce12 @ 9:30 PM
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Today I officially embarked upon my 2015 Cooking Challenge by making my first new recipe for the January slow cooker category. While recently browsing slow cooker recipes on Skinnytaste, I followed a link to this Balsamic Pork Tenderloin recipe on the Add a Pinch blog. I thought it seemed promising, and I knew I could easily pick up a pork tenderloin at my small-but-convenient local grocery store. I also was in search of a light recipe. After indulging myself for the past two weeks, it’s time to get back to making healthy choices.


As the recipe promised, I had the pork in the slow cooker within minutes. I set the timer for 6 hours on the low setting, and off John and I went to look at lots. It seems we are going to build a house this year.


When we returned two hours later, the sauce was bubbling and the pork was progressing along nicely. I did not love the smell, as the ½ cup of vinegar was emitting a fairly strong aroma. And frankly, pork tenderloin is about the one thing I make in the slow cooker that just doesn’t smell all that appealing while it’s cooking. But it tastes great at the end, so I can live with its faint odor for an afternoon.


After six hours, I turned off the slow cooker and removed the pork to a platter to rest. I transferred the sauce from the slow cooker insert to a small saucepan in order to reduce it down to a glaze. While the sauce cooked down, I used two forks to slightly pull the pork apart:



When the glaze was ready, I evenly poured it on top of the shredded pork. Now the meat was looking and smelling good.



I rewarmed roasted vegetables and sautéed Swiss chard from last night’s dinner to serve on the side. Thanks to these leftovers and the ease of the pork recipe, tonight’s homemade dinner could not have been simpler. The Balsamic Pork Tenderloin was very tasty, too, earning a solid 4 stars from both John and me. We’re already looking forward to making sandwiches out of it for our work lunches tomorrow. Hopefully they will help us get through our first days back at school after our two-week winter break.


My first slow cooker recipe of the month was a success; stay tuned to see what I cook up next!


Banana Pudding with Vanilla Wafers August 9, 2014

Filed under: Cooking — skpierce12 @ 12:08 PM
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I share a birthday month–July–with two lovely ladies in my family: my mother-in-law, Loveta, and my niece, Lydia. Our birthdays are the 2nd, 12th, and 21st, respectively (talk about easy to remember). For Loveta’s birthday last month, John and I invited his parents over to our house for a home-cooked birthday dinner. On the menu: Honey-Crisp Oven Fried Chicken, Fresh Corn Fritters, Zucchini Hash, and Buttermilk Biscuits. With such a down-home feast, what else could I have served for dessert but Banana Pudding?


I selected Ellie Krieger’s Banana Pudding with Vanilla Wafers recipe from Comfort Food Fix. I had made the dessert a couple of years ago and knew it was a solid one. In addition, it would help me check off another recipe from my Comfort Food Fix cooking to-do list.


I made the vanilla pudding from scratch as directed, but I confess that I did not stick strictly to the rest of the recipe when assembling the dessert. I wanted to serve the pudding in my clear trifle bowl, which is larger than the 1.5-quart bowl that Ellie recommends. Layering just six vanilla wafers in at a time would have been paltry, indeed. So I significantly upped the number of wafers from the stated 24. I also did not whip heavy cream for the topping – I went with Cool Whip. Despite its unnaturalness, I simply prefer it to whipped heavy cream. I guess we all have our guilty pleasures.


The banana pudding looked fantastic in my trifle bowl, and I was more than happy to serve it up as Loveta’s birthday dessert. The four of us gobbled up this 4-star treat in one sitting!




Comfort Food Fix recipes made: 25
Comfort Food Fix recipes still to make: 128


Roasted Red Pepper Hummus August 4, 2014

Filed under: Cooking — skpierce12 @ 8:23 PM
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Sometime last spring, I lost my cooking mojo. In the weeks and months after launching my blog, I spent hours happily looking for new recipes, making frequent grocery store trips, and whipping up new recipe after new recipe. Eventually I burned out, as evidenced by my lack of food posts for months. Yet I did not forget my commitment to cooking every recipe from Ellie Krieger’s Comfort Food Fix cookbook, nor did I stop cooking full-stop. Back in April, I tried out Ellie’s Roasted Red Pepper Hummus to delicious results.


Hummus has long been a favorite, but until Ellie’s recipe, I had only ever tried one recipe for it courtesy of WeightWatchers. While the WeightWatchers one is a tasty recipe, it’s also VERY heavy on the garlic in order to make up for the lack of olive oil and tahini. (So heavy, in fact, that I can still taste it hours after eating it.) So I was eager to try Ellie’s take on hummus, which includes both olive oil and tahini in its list of ingredients but in reduced, reasonable quantities compared to a full-fat hummus recipe.


The only change I made to the recipe was reducing the amount of fresh lemon juice from 3 TB to 2. I typically dislike recipes with too strong of a lemon presence, so I’ve learned to be careful from the outset when a recipe calls for lemon juice. I found the 2 TB to be perfect for this hummus.


John’s look upon seeing the hummus on the table was one of skepticism; even I can admit that the pink-orange hue of roasted red pepper hummus is perhaps slightly unappetizing. Yet he and I both liked the taste of the hummus quite a bit, granting it a solid 4 stars. Even with its higher PointsPlus value, I would make this recipe over my old WeightWatchers one any day.


Comfort Food Fix recipes made: 23
Comfort Food Fix recipes still to make: 130


Roasted Red Pepper Hummus

1 large roasted red pepper, drained and rinsed if jarred
1 clove garlic, minced
½ tsp of salt, plus more to taste
One 15-ounce can chickpeas, preferably low-sodium, drained and rinsed
2 TB tahini
3 TB fresh lemon juice (I used only 2 TB)
2 TB extra-virgin olive oil, plus 1 teaspoon for garnish
¼ tsp ground cumin
1 TB of water

1. Finely chop 1 tablespoon of the roasted red pepper and reserve for garnish. Coarsely chop the remaining roasted red pepper.

2. Using the broad side of a knife blade, mash together the garlic and the ½ teaspoon salt to form a paste. Place the garlic paste, chickpeas, tahini, lemon juice, 2 tablespoons of the oil, cumin, water, and roasted red pepper into a food processor and process until smooth. Season with additional salt to taste.

3. Place the hummus into a serving bowl and garnish with the reserved red pepper. Drizzle the remaining 1 teaspoon of oil over the top. Hummus will keep for about one week in an airtight container in the refrigerator.

Yield: 8 servings (serving size: ¼ cup). Per serving, 4 PointsPlus.


Skillet Mac & Cheese April 23, 2014

Filed under: Cooking — skpierce12 @ 7:56 PM
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When confronted with a head of cauliflower, I typically cut it into florets for either roasting with olive oil or dipping into hummus. Cauliflower has been a staple in my CSA for the past several months, however, and even I, the woman who eats a sandwich for lunch nearly every single day, got a little tired of the cauliflower roasting and dipping. Enter Ellie Krieger’s Skillet Mac & Cheese from Comfort Food Fix. What better way to use up cauliflower than to veggie-fy a typically unhealthy dish with it?


The recipe calls for Ellie’s Light and Crisp Whole Wheat Bread Crumbs, which I successfully made when trying her version of fish sticks and which I had planned to make again for this recipe. But mac & cheese day also turned out to be the day when my husband and I finally sold a car we’d been trying to sell for months, so the homemade bread crumbs never materialized. I substituted store-bought crumbs, which at 1¼ cups made A LOT of topping. Perhaps the store-bought ones were more dense than the homemade ones would have been; I doubt that the recipe really meant for the topping to be so thick.


While thickening the sauce, I worried that it was not thick enough, so I cooked it longer on the stove than the recipe recommends. This I wish I had not done. By the time the mac & cheese finished baking in the oven, the sauce almost seemed to have disappeared. I would have preferred the dish to have been slightly creamier.


I still rated the recipe 4 stars, despite the bread crumbs and sauce issues, as it was very tasty. I especially enjoyed the combination of textures: soft pasta, crunchy topping. Next time, I plan to use fewer bread crumbs in the topping and allow less cooking time for the sauce. With these slight adjustments, Ellie’s Skillet Mac & Cheese just might become my go-to homemade mac & cheese recipe.  I would only make this again when expecting company, though, as the leftovers were so-so.  The mac & cheese is best when served piping hot from the oven.


Comfort Food Fix recipes made: 22
Comfort Food Fix recipes still to make: 131


Skillet Mac & Cheese

6 ounces (1½ cups) whole grain elbow macaroni, cooked according to package directions (about 3 cups)
2 cups 1-inch wide cauliflower florets
1¼ cups Light and Crisp Whole Wheat Bread Crumbs
3 tablespoons freshly grated Parmesan cheese
2 teaspoons olive oil
3 cups cold 1% low-fat milk
3 tablespoons all-purpose flour
1¼ cup shredded extra-sharp cheddar cheese (5 ounces)
¼ cup shredded Gruyère cheese (1 ounce)
2 teaspoons mustard powder
¾ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
cooking spray

1. Preheat the oven to 375°F.

2. Bring a large pot of water to a boil. Add the macaroni and cook for 3 minutes less than the directions on the box. Drain. Place the cauliflower into a steamer basket fitted over a pot of boiling water, cover and steam until just tender, 5 minutes. Then, finely chop it.

3. In a small bowl, combine the breadcrumbs, Parmesan cheese and olive oil.

4. In a large saucepan whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring to a gentle boil over medium heat, then reduce the heat to medium-low and simmer and until mixture thickens slightly, 2-3 minutes. Stir in the cheddar cheese, Gruyère, mustard, paprika, ¼ teaspoon each salt and pepper, and cayenne. Whisk until the cheeses are melted and mixture is smooth, 1-2 minutes. Add the macaroni and cauliflower and stir until well coated.

5. Spray an ovenproof 10-inch high-sided skillet with cooking spray and pour mixture into skillet. Sprinkle with the breadcrumb mixture, place on a baking sheet and bake until top is browned and the cheese is bubbly, 35-40 minutes.

Yield: 6 servings (serving size: 1¼ cups). Per serving, 9 PointsPlus.


Butternut Squash Risotto March 29, 2014



To celebrate surviving an especially busy week, I made dinner for my husband and me on Friday night. Typically a Friday night dinner for the two of us involves either eating out or eating leftovers, so I was rather proud of myself for whipping up something more special. Our meal featured Ellie Krieger’s Butternut Squash Risotto from her Comfort Food Fix cookbook. I’d had my eye on that recipe for many weeks, so I was especially eager to discover how it would turn out.


On the ingredients list for the recipe is 1 cup of butternut squash puree. I had intended to purchase the frozen package of squash puree, but after walking up and down the frozen vegetable aisle three times at my grocery store, I gave up on finding it. Luckily, when I got to the produce section, a pre-cubed package of butternut squash was on manager’s special. I snapped up the squash and tossed it into my cart. When I got home, a quick Google search yielded steamed butternut squash directions, and fifteen minutes later, I had my squash puree ready to go.


The recipe also calls for ½ cup of dry white wine, but I used Gewürztraminer, a sweeter wine, instead. John and I prefer our wines on the sweet side, so we were able to enjoy a glass of the leftover Gewürztraminer with our dinner.  As far as I can tell, the substitution did not adversely affect the results of the risotto.


I made the risotto in my 3.5-quart Dutch oven, which was the perfect size for the dish. Ellie categorizes the recipe as a vegetarian main dish, but I served the risotto as a side rather than a main. The recipe therefore yielded a huge batch of risotto, making at least 6-8 side servings rather than the 4 servings as stated on the recipe.


Making the risotto was easy enough, although it did require constant attention and care–and a tolerance for heat. Even I, who am almost always cold, would not want to make risotto in the throes of a summer heat wave. It did get rather steamy standing by the stove for 40 minutes straight.


Normally such effort would mitigate the ranking of the resulting recipe, but not so for this risotto. I found it utterly delicious: creamy, flavorful, and filling. I gave the recipe 4 stars. My husband rated the risotto slightly lower at 3.5 stars. When I asked him why, he simply said, “It’s butternut squash risotto.” Fair enough. Butternut squash is not my favorite of the winter squashes, either, but it’s perfect for this dish. I fully intend to make this risotto again in the fall when my CSA once again features farm-fresh butternut squash.


Comfort Food Fix recipes made: 20
Comfort Food Fix recipes still to make: 133


Butternut Squash Risotto

5 cups low-sodium vegetable or chicken broth
1 tablespoon olive oil
1 medium onion, finely diced
1½ cups Arborio rice
½ cup dry white wine
1 cup pureed butternut squash (one 10-ounce package frozen butternut squash puree, thawed)
2 tablespoons chopped fresh sage
½ cup freshly grated Parmesan cheese (1½ ounces)
½ teaspoon salt, plus more to taste
Freshly ground black pepper to taste

1. Heat the broth in a pan on the stove until it is hot but not boiling. Reduce the heat to low and cover to keep warm.

2. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened but not browned, 6 to 8 minutes. Add the rice and cook, stirring for 1 minute. Add the wine and simmer until it is absorbed, stirring constantly, about 2 minutes.

3. Add ½ cup of the hot broth and simmer over medium heat, stirring frequently, until it is absorbed. Repeat with the remaining broth, ½ cup at a time, allowing each addition to be absorbed before adding more, about 30 minutes total. When all the broth is incorporated and the rice is tender and creamy, add the squash, sage, all but 2 tablespoons of the cheese, the salt, and pepper. Season with additional salt to taste. Serve immediately, garnished with the reserved cheese.

Yield: 4 servings (serving size: 1½ cups). Per serving, 11 PointsPlus.
[If divided into 8 servings, each serving is 6 PointsPlus.]


Creamy Shrimp and Grits March 23, 2014

Filed under: Cooking — skpierce12 @ 5:15 PM
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Life has been up and down lately, and I have been finding it difficult to summon up time, energy, and enthusiasm for cooking. John and I have eaten more frozen pizzas, hot dogs, and veggie burgers in the past few weeks than I care to admit. But last night I managed to get back in the kitchen and make my 18th new Ellie Krieger recipe of the year: Creamy Shrimp and Grits. This recipe is found not only in Ellie’s Comfort Food Fix cookbook, but also in Prevention magazine (2011).


I decided upon this particular recipe because John has uttered the phrase “shrimp and grits” more times than I can count in the past few weeks. John’s sister Kalyn recently told him about a shrimp and grits recipe she had tried, and ever since then he’s been salivating over the idea. For my part, I was curious what Ellie would do with this comfort food classic.


The recipe calls for regular grits, but after checking at two nearby grocery stores, I gave up on finding non-instant ones and used quick-cooking grits instead. I made the grits according to the package directions rather than following Ellie’s instructions, but I did add a little unsalted butter after the grits had finished cooking on the stove. The quick-cooking grits, while not amazing on their own, were perfectly fine as a platform for the shrimp mixture.


The creamy sauce, chock-full of shrimp and ham, was the definite highlight of the recipe. The garlic, paprika, and thyme made perfect seasonings for the dish, as they were spicy and flavorful without being overpowering. To round out the meal, I made up a batch of roasted vegetables sprinkled with Cajun seasoning and a dash of oregano. The two dishes worked very well together. John and I both rated Creamy Shrimp and Grits as a 4-star recipe; it’s a definite keeper.


Comfort Food Fix recipes made: 18
Comfort Food Fix recipes still to make: 135


Favorite Fish Fingers and Creamy Mustard Dip with Chives March 1, 2014



Like many from my generation, I grew up eating frozen fish sticks on a semi-regular basis. I remember liking them fairly well as long as they were dipped in a generous amount of ketchup, but not well enough to keep eating them once I became an adult and was responsible for feeding myself. So it was with a slight bit of trepidation that I tackled Ellie Krieger’s Favorite Fish Fingers recipe from Comfort Food Fix–a grown-up (and healthier) version of fish sticks. The recipe calls for another Comfort Food Fix recipe, Light-and-Crisp Whole-Wheat Bread Crumbs (p. 73), and she recommends serving the fish fingers with her Creamy Mustard Dip with Chives (p. 197). I was thrilled to be able to mark off 3 recipes from the book all at once! After a quick Internet search, I also found where the three recipes are all condensed into one on the Food Network website.


I began dinner preparations with the bread crumbs. Ellie’s recipe calls for 4 slices of whole-wheat sandwich bread that are about 1 ounce each. The only sliced bread I had on hand was Sara Lee’s light 100% whole-wheat with honey bread, which took 5 slices to reach a total of 4 ounces. After processing the bread into fine crumbs in my food processor, I baked the crumbs on a cookie sheet in a 350-degree oven for about 10 minutes. They came out aromatic and golden brown, just as promised:


While the crumbs cooled, I made the mustard dip. I had to purchase fresh chives for the dip, but all of the other ingredients I already had in my refrigerator and pantry. The dip was extremely easy to make, especially because I had made it once last year. Into the fridge it went so that the flavors would meld and the dip would be chilled before serving.


Finally, it was time for the main event: Favorite Fish Fingers. I used flounder, as my mom had given me a pound of frozen flounder fillets a while back that I was needing to cook. The fish fingers were rather messy to put together, as they are first dredged in flour, then dipped into an egg mixture, and finally coated in the bread crumbs. Luckily I have some practice now with such a procedure, so I kept the three mixtures fairly separate by using my right hand for the flour and egg and my left hand for the bread crumbs. The fish fingers definitely looked different from the fish sticks of my memory, being rather thin and non-rectangular, but I actually found this comforting. Surely these “imperfections” were a sign of a tastier and healthier final product ahead.


Ellie promised that the fish fingers would be crunchy on the outside and filled with tender, mild fish fillets on the inside. She was right. The breading on the fish fingers crisped up perfectly in the oven.


I really enjoyed the warm and crispy fish fingers paired with the cool and creamy mustard dip, although John stuck to classic ketchup for his serving. I gave both the fish fingers and the mustard dip 4 stars! The fish fingers were a nice alternative to the usual way I cook white fish fillets, which involves simply a sprinkling of Cajun seasoning on the fish before baking it in the oven. The fish fingers are by far best right out of the oven, however. We had the leftovers the following night, and they were no longer crispy. Next time I make this for John and me, I’ll cut the recipe in half so we don’t have any left at the end of the meal.


Comfort Food Fix recipes made: 16
Comfort Food Fix recipes still to make: 137


Honey-Crisp Oven Fried Chicken January 26, 2014

Filed under: Cooking — skpierce12 @ 7:51 PM
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My husband loves fried chicken. Last summer when we went to Garner State Park with my in-laws, John’s one food request was his mom’s fried chicken. I ate it, and thoroughly enjoyed it, but I mostly try to avoid fried foods in my kitchen and my diet. So when I found Ellie Krieger’s Honey-Crisp Oven Fried Chicken (which is really baked, not fried) in Comfort Food Fix, I was excited to give it a try. Perhaps I could “fry” chicken for my husband, after all!


I could only find bone-in chicken thighs with the skin on, so I had to go through the process of removing the skin myself. Apart from adding a little time to the prep and being slightly off-putting, it was not too big a deal. After all, I’m the squeamish girl who now sticks her hand up a whole chicken on a weekly basis.


The process of coating the chicken in honey and dredging it in the corn flake mixture was a little messy, but also quick. As I closed the oven door with the chicken tucked safely inside, I was feeling proud of myself for pulling it all together in so effortless a fashion. Two minutes later, I realized that I had forgotten to spray the tops with olive oil spray. Oops! I pulled the chicken back out and remedied my omission. I baked the thighs for 50 minutes, at which point my instant-read thermometer was over 165°F.


From the first bite, I loved this chicken. The crispy coating provided a pleasant crunch, and the sweetness of the honey and the spiciness of the cayenne pepper balanced one another out nicely. For my part, I especially enjoyed the taste of the dark meat, as I usually limit myself to chicken breast. John and I granted this recipe 4 stars! It was the definite highlight of our meal, which also featured sautéed greens and roasted butternut squash (both fresh from my CSA). While my husband would not go so far as to say this chicken is better than fried chicken, he did eat three thighs in one sitting.


Comfort Food Fix recipes made: 7
Comfort Food Fix recipes still to make: 146


Honey-Crisp Oven Fried Chicken

4 skinless, bone-in chicken thighs (about 1½ lbs)
2/3 cup low-fat buttermilk
4 cups corn flake cereal
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Olive oil cooking spray
2 TB honey

1. Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least one hour and up to four hours.

2. Place the corn flakes in a food processor and process until crumbs are formed (You should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper and cayenne.

3. Preheat the oven to 350 degrees. Spray a baking sheet with olive oil spray.

4. Remove chicken from buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the corn flake crumbs, pressing hard so crumbs adhere to chicken. Spray a cookie sheet with olive oil spray and place coated chicken on sheet. Spray each piece lightly on top with olive oil spray. Bake until chicken is crisp and meat cooked through, 45-50 minutes.

Yield: 4 servings (serving size: 1 chicken thigh). Per serving, 9 PointsPlus.