John prefers this made with white meat.
- orange marmalade
- flour
- barbecue sauce
- soy sauce
- grated ginger
- mango juice or puree
- red onion
- feta cheese
- pesto
- chicken
- almonds
- peanuts
- white rasins
- dressing:
- honey mustard dressing
- red pepper
- cucumber
- baby spinach
- curry powder
- sesame oil or 1 tablespoon canola oil
- reduced sodium soy sauce
- sriracha sauce
- water
- dry sherry
- butter
- Mixed vegetables + salt and pepper to taste
reduced the “6 oz. butter flavored oil” to 2 oz. butter and 2 oz. extra virgin olive oil
- butter and 1/4 cup extra virgin olive oil
- mushrooms
- grilled chicken
- salt and pepper
- basil
- heavy cream
- rigatoni pasta
- parmesan cheese
- bay leaf
- lemon juice
- sliced onion
- sliced mushrooms
- tomato paste
- chicken broth
- white wine
168 cal., 28 g protein, 3 g fat
- light balsamic vinaigrette
- balsamic vinegar
- freshly ground black pepper
- dried rosemary leaves
171 Calories, 29 protein, 4 g fat
- Olive Oil Spray
http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/
“This recipe was inspired by Nigella Lawson’s version. I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time. If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.”
(with wild rice and green beans one night; roasted potatoes and, uh, more green beans another)
- buttermilk
- table salt
- granulated sugar
- Lots of freshly ground black pepper
- Drizzle of olive oil