This morning, I was looking for a new recipe to cook. I looked through several in which I was missing at least one item to make it. For this recipe, it was buttermilk. I was fairly certain I could do something to turn the milk I had into buttermilk. Sure enough, one cup of milk and 1 T. lemon juice sitting at room temperature for 10 minutes makes buttermilk.
I reminded me of a story about buttermilk and my nephew. Each night before bed, my nephew pours himself a glass of milk. My sister buys 1% milk. My nephew poured himself a glass and went to chug it down. Immediately he was spitting it out screaming to my sister that the milk was bad. My sister was sure that wasn’t possible because she had just bought it. When Steph looked at the jug, she noticed it was buttermilk. Apparently, 1% and buttermilk use the same color for labeling.
Although Brock wouldn’t recommend that you drink buttermilk, I am sure he would approve of the taste baked into this recipe.
Strawberry Rhubarb Muffins from Pinterest
2 c. flour
¾ c. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. buttermilk
1 tsp. vanilla
¼ c. applesauce
1 c. chopped strawberries
½ c. rhubarb
½ c. flour
½ c. light brown sugar
¼ c. melted butter
Whisk buttermilk, eggs, vanilla, and applesauce. In a separate bowl, mix flour, sugar, baking soda, baking powder, and salt. Combine wet and dry ingredients and stir. Fold in strawberries and rhubarb. Put in muffin cups. Top with crumb mixture. Bake at 350 degrees for 20 minutes.
- I used frozen strawberries and rhubarb.
I like to buy Doritos occasionally when they are on sale to bake new recipes. This one is a great alternative to fried chicken. Quick, delicious, and healthier.
Doritos Crusted Chicken Fingers from Pinterest
4 chicken breast, cut into slices
1 bag of Doritos
2 c. buttermilk
2 c. flour
1 tsp. cayenne pepper (optional)
Place chicken in a gallon sized baggie and add buttermilk. Refrigerate for two hours. Food process Doritos. Place crushed Doritos in a shallow dish. In another dish, whisk eggs. In a third dish, pour flour and cayenne pepper. Line up dishes in this order: chicken, flour, eggs, and Doritos. Take chicken through each dish coating both sides. Place on a foil lined baking sheet. Cook at 400 degrees for 15-20 minutes, turning halfway through.
- I halved the recipe. I used probably about 1/4 to 1/3 of the bag of Doritos. It was just perfect for five chicken tenderloins.
- I didn’t have time to coat the chicken after work so I put it in the bag of buttermilk to soak while I was at work. Great time saver.
- I cooked for 20 minutes.
- Cut calories by using egg substitute. Not sure how it would cook with Baked Doritos but I bet it would work too.
Ritz crackers are one of my nephew’s favorite snacks. I used leftover crackers from his visit to make this delicious looking recipe from Pinterest. If you like the flavors, I would suggest trying this breakfast recipe for Creamy Swiss Eggs on Biscuits.
Crispy Ritz Chicken
4 chicken breast
2 sleeves Ritz crackers, crushed
1/2 c. buttermilk (or milk)
2 c. shredded mozzarella cheese (or cheddar cheese)
1 tsp. dried parsley
1 can cream of chicken
3 T. sour cream
2 T. butter
Dip chicken in milk, then cheese, and finally crackers. Sprinkle with parsley. Cover and bake for 35 minutes at 400 degrees. Remove foil and bake an additional 10-15 minutes. In a small saucepan, melt cream of chicken, sour cream, and butter. Pour over baked chicken and sprinkle with parsley.
- I used reduced fat Ritz crackers, skim milk, and fat free cheddar cheese. Just remember that skim milk doesn’t stick as well to the chicken.
- I used 98% fat free cream of chicken and fat free sour cream. You could also substitute Greek yogurt.
- I served it with mashed potatoes. Chicken gravy also tastes good on them. I would suggest maybe a green side dish like spinach or asparagus as well. One of the Pinterest recipes suggests making cilantro lime rice to go with the chicken. I liked the home cooked meal approach.
- Another suggestion is to use the veggie flavored Ritz crackers.
In the August/September 2012 issue of Taste of Home’s Healthy Cooking, I saw a recipe for a healthier version of Red Lobster’s Cheddar Bay Biscuits. According to the magazine, 1.1 million biscuits are served every day at Red Lobster. Although I have only eaten at this restaurant once, I got excited thinking about the biscuits they serve at The Bristol (one of my favorite restaurants which serves seafood). They don’t taste exactly like the biscuits I was thinking of but I hope you enjoy this lower calorie/lower fat version of a classic recipe.
Makeover Cheddar Biscuits
1 c. all-purpose flour
1 c. cake flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder, divided
1/4 tsp. baking soda
4 T. cold butter, divided
1/3 c. finely shredded cheddar cheese
1 c. buttermilk
1/2 tsp. dried parsley flakes
In a large bowl, combine the flours, baking powder, salt, 1/4 tsp. garlic powder, and baking soda. Add 3 T. butter to mix and crumble with a fork. Stir in cheese. Then, add buttermilk. Drop spoonfuls on a greased baking sheet. Bake at 425 degrees for 10-12 minutes. Melt remaining butter with garlic powder and parsley. Brush over warm biscuits.
Nutrition Facts: (Recipe make 15 biscuits) 1 biscuit equals – 106 calories, 4 grams of fat (3 saturated fat), 11 mg. cholesterol, 233 mg. sodium, 14 g. carbs, trace of fiber, and 3 g. protein.