Buttermilk Chicken ala Ellen Brennen

Howdy friends and foodies!!   A week or so ago, there was discussion about buttermilk and the number of people that do not buy buttermilk or have any in the refrigerator.   Living in the South, I find that odd...but then again, being born and raised a Yankee Michigander, we NEVER had buttermilk and I didn't even know what it was.  

After moving to the South over thirty years now, I don't know of a single neighbor or friend that doesn't have buttermilk in their refrigerator!  I make so many things with buttermilk, i.e. pancakes, baked goods, coffee cakes, salad dressings, Southern Fried Chicken, cucumbers and onions..the list is quite long.   And buttermilk never "blinks" since it is a soured milk product to begin with...and the flavor is remarkably similar to sour cream.    I must add the Yankee misconception is to add a teaspoon of vinegar to sweet milk and that can be substituted...WRONG...you just made sour milk...NOT buttermilk.  

There are some very good versions of Low Fat Buttermilk here in East Tennessee and my preferred brand is from the Mayfield Dairy in Athens, Tennessee.  Watching calories, etc. much of my cooking/baking is following the Sugar Busters lifestyle.   Since starting their program, I have lost 42 pounds and still have 30 more to go...and it has become easy to loose a pound and a half per week...when following the rules.  Sometimes, we "fall off the calorie wagon" but have to get right back on!

I found this recipe from Ellen Brennen...she co founded Brennen's Restaurant in New Orleans.  Check out Amazon to find her cookbooks.   

  

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Buttermilk Chicken

1 c buttermilk
1/2 c onion; chopped
1 tb paprika
1 ts tarragon, dried
1 1/2 ts garlic powder
1 ts celery powder
1/2 ts pepper
1 lb chicken parts

In a blender, combine all ingredients except chicken.  Mix well.  Place the chicken in a baking pan  and coat both sides with the seasoned buttermilk mixture.

Bake one hour, turning twice.  Serve immediately.

Notes:  Sugar Busters/Ellen Brennan


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I have sauteed small potatoes in butter until lightly browned.  Then add three tablespoons of Italian vinaigrette (Wishbone Brand works nice) directly to the saute pan and heat through.    Add directly to the mesculin lettuce mix and a nice plate is ready to be served.  

Not My Best Week

This was not my best week, weight wise. I didn't loose an ounce...but I guess I just maintained.   My usual loss has been about a pound and a half.  Quite a bit of travel and that means…eating out for lunch. So easy to go overboard while dining in a new restaurant that has choices that look so good…but are so bad. Oh well….back on the wagon this week and I need to satisfy my ever craving sweet tooth. My forever fall back item to have in the pantry is Sugar Free Jell-O in every flavor they make. Today…orange Jell-O with peaches. A real treat with a little whipped cream on top.

 

But thinking about supper….this week was two pounds of black beans with my usual seasonings…garlic, chopped celery, oregano, Sazón, (great seasoning pak from Goya), chopped cilantro and flat leaf parsley. Simmer for a couple of hours in six to eight cups of chicken stock. Great item to have on hand and so Sugar Busters friendly.

 

Friday night we had Mexican Carnitas. Today…leftover Carnitas mixed into the black bean soup topped with crisp fried tortilla strips and my spicy sour cream. I mix a half cup of sour cream with a ½ teaspoon Chipotle powder. Let sit for a half hour at room temperature for the flavors to mingle. I hope you enjoy this as much as we do. A small salad with lime cilantro dressing and chopped avocado will round out the meal.

Skirt Steak....and My Variations!

I just received the newest edition of Fine Cooking April/May 2010  !!   This magazine has become my inspiration and my food companion.   Every issue is  a relevant and productive addition to any kitchen reader.  

Their "Make it Tonight" section featured Skirt Steak Tacos with Spicy Sour Cream.   That  combination inspired me to create my own interpretation.   So ......here goes and enjoy!

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Skirt Steak Tacos With Spicy Sour Cream

Mexican

1/2 cup sour cream
1/4 tsp. ground chipotle chile
  kosher salt
1 tbs. extra-virgin olive oil
1 tsp. ground cumin
  freshly ground pepper
1 lb. skirt steak (3/4 inch thick)
8  tortillas
2 c iceberg lettuce; shredded
2 medium tomatoes; chopped
1 medium avocado; pitted, peeled
1/3 cup red onion; chopped

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.

In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side.  Transfer the steak to a large plate to rest for at least 5 minutes.

Meanwhile, warm the tortillas on the grill for about 30 seconds per side.  Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion.  Drizzle with the sauce and serve.



Fine Cooking 104, pp. 22

Notes:  Adeena Sussman

Yield: 4 servings


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Cumin Marinating Strip Steaks

 

Strip Steak with Spicy Sour Cream 

I used the ingredients as written and  put the rub on NY Angus Strip Steaks.    Grilled until medium rare and placed the steak on a bed of lettuce, topped the steak with chopped tomato and sliced avocado.   Spooned the Spicy Sour Cream over top and ready to serve!!   As you know....skipping the tortillas is a smarter Sugar Busters thing to do.   

Kielbasa Apple Kabobs

Somewhere across the interweb....a recipe showed up on my radar screen.  Many appear....most are bypassed.  The one sounded like real potential...but I really needed to make some major Sugar Buster alterations.    This was my interpretation of a good flavor, full crunch flavor.

The Cranberry Sauce

 

On The Grill!

The Plate ready for enjoyment....accompanied with a Spring Salad and Cantaloupe. 

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Kielbasa/Apple Kabobs

Sugar Buster

1/4 c Splenda
1 tb cornstarch
3/4 c diet cranberry juice; sweetened w/ Splenda
2 tb vinegar
2 ts soy sauce
1 lb smoked kielbasa; 1 1/2 cubes
2 medium Granny Smith apple; cubed
1 md green pepper; cubed
1 md sweet red pepper; cubed

Combine Splenda and cornstarch.  Stir in Cranberry juice, vinegar and soy sauce.  Bring to boil and stir until thickened.

Use a metal skewer, add cubed ingredients starting with Kielbasa and ending with Kielbasa.  Grill over hot grill for 8 minutes turning and brushing with glaze occasionally until nicely browned edges.

Serve with brown rice.

Notes:  WHStoneman

Yield: 8 servings

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Enjoy!! and Best Wishes for that New Weight Achievement!

 

Brown Rice Bake

Some days, you just have the urge for mac and cheese...it is just my number one comfort food.    Since white pasta is out of my lifestyle, I still don't have to deprive myself of comfort.   

Brown rice has become a very important ingredient in my diet.   I don't have it every day...but a couple of times a week.   It is a food in moderation for me.  So, I began with the cooked rice and this is where I ended up....and it will become "a couple of times a month" regular!  

 

My pan ready for the oven

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Brown Rice Bake



2 1/2 c boiling water
1 c brown rice
1 tb olive oil
1 med onion; minced
1  celery rib; small dice
6 oz mushroom; chopped
1 lg egg; beaten
1/2 c heavy cream
8 oz sharp cheddar cheese; shredded
  parsley; chopped, to taste

Preheat oven to 375F.

Prepare 4 quart casserole dish with cooking spray. Add brown rice, boiling water and olive oil. Cover with tight lid or foil and bake for 60 minutes.  Remove from oven and fluff. Rice will have a little moisture left.

While baking, saute onion, celery and mushrooms until soft. Remove from heat to cool.

Beat egg into cream; add to shredded cheese. Add cooked onion, celery and mushrooms. Add chopped parsley, to taste.  Add cooked brown rice.

Keep oven at 375F. Combine all in a greased 8" casserole dish. Bake 25-35 minutes until puffed and golden. Serve with your favorite entree.

I have added chopped broccoli and chopped cooked chicken for a complete casserole meal. Your additions will be to taste.

Notes:  WHStoneman


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Hot from the oven...and ready to enjoy!  Bon Appetit

San Antonio Beef

I wanted to share this Sugar Buster recipe from Ellen and Theodore Brennan.  Mr. Brennan is Co-Owner of  Brennen's Restaurant in New Orleans.  I have made this in a Lodge Cast Iron Dutch Oven and I have also make in a crock pot.   Personally, I haven't been able to detect a difference...other than you can save money running your crock pot than an oven four hours.   Personally, I will go with the crockpot with a removable crock liner.  That can go directly to the table, if desired.    Nice to take to a BBQ...since this is reminiscent of a good beef BBQ.  

Seared Angus Chuck Roast

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San Antonio Beef

3 pound beef chuck roast
3 large garlic cloves; minced
3 tablespoon Worcestershire sauce
3/4 cup tomato paste
3 tablespoon cooking oil
2 1/2 cup water
2 cup onion; finely chopped
1 1/2 cup celery; finely chopped
3/4 cup green pepper; finely chopped
3 tablespoon vinegar
1 tablespoon Tabasco sauce
2 teaspoon salt
2 teaspoon pepper

Preheat oven to 325F.  

Pat the roast dry with paper towels. In a large pot heat oil and brown on all sides. Add remaining ingredients. Cover, place in oven and cook for 4 hours, stirring until the beef is easily shredded. Serve immediately.


This can also be made stove top...but in the summer, it just heats up the kitchen.  

Notes:  Sugar Busters Cookbook

Yield: 8 servings


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San Antonio Beef with Brown Rice and Butter Sauteed Lima Beans

Bon Appétit

and 

Enjoy YOUR Wonderful World!