Wednesday, October 7, 2015

Honey-Crisp Oven-Fried Chicken

I Heart Cooking Clubs (IHCC) is welcoming a new chef this week, Ellie Krieger. I am rather excited and looking forward to cook from her recipes for the next six months. She is a certified nutritionist and dietitian, with 5 books to her name. And I already have three of her books (yipee!!); So Easy, Comfort Food Fix, and The Food You Crave. I am really looking forward to cook her healthy meets delicious dishes! 

The Votes Are In!

To welcome Ellie Krieger to IHCC, this week's theme is "Hello, Ellie". We can cook any recipe of Ellie's, to welcome her into our kitchen. As usual, for each IHCC's new featured chef, I would explore the chosen chef's chicken recipes first. Ellie Krieger has lots of chicken recipes and they look really delicious, can't make up my mind which to make! So for a start, I've made her Honey-Crisp Oven-Fried Chicken, which I've been wanting to make for ages. I knew that this would be a hit with the family. Who doesn't love "fried' chicken!

There's no frying involved, but the chicken is baked in the oven until crispy, a healthier option if you are craving for fried chicken. I've used 6 whole chicken legs, which I've chop into two pieces each, separating the drumsticks and the thigh. Discard the skin (Ellie's recipes are all about a healthier diet!). The chicken pieces is soaked in lowfat buttermilk, refrigerated for a few hours. I do not have any buttermilk but I've used whole milk (not lowfat!!), mixed with a tablespoon or so of lemon juice. 

For the cornflakes coating, I've used Kellogs, Since I'm cooking more chicken than the recipe calls for, I've doubled the cornflakes, used about 8 cups. After processing in the food processor, they yield about 2-3/4 cups of cornflake crumbs. The crumbs are mixed with paprika, cayenne powder, salt, garlic powder and ground black pepper. I tested on the seasoning by tasting a pinch of the seasoned crumbs, adjust on the seasoning if needed. I added a pinch more of salt to mine.

Prepare the baking sheet by spraying it with some oil. Preheat the oven to 350F.
When the chicken is done marinating in the buttermilk mixture for a few hours, remove the chicken pieces and discard the buttermilk. Each chicken piece is then brushed with some honey on both sides. Dip the chicken into a plate of the cornflake crumbs, pressing hard so that the cornflake crumbs adhere to the chicken. Place the chicken pieces onto the baking tray and spray lightly with oil on each piece. Bake until cooked, golden and crispy. I've used two baking sheet as I could not fit them all in one. I rotate the two trays every 15 minutes, and the chicken was done in 1 hour 15 minutes.

Can you see how crispy it is! Just as Ellie Krieger says "Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection - this is your fried chicken craving satisfied."

Baked, not fried! No oily stove, no greasy mess, and no extra oil to discard! Thumbs up!

This is so good! Chicken is so moist and  tender, thanks to the buttermilk. The cornflake crust is so crispy, very tasty with the spices. A total winner in my house!

Creamy Potato Salad with Eggs, Gherkins and Scallions

I served the delicious golden crispy chicken with some salad leaves and one of Ellie's potato salad on the side. The potato salad is similar to what I usually make at home. I've used some yellow potatoes which I've peeled and then steam. Ellie's recipe uses peas, which my kids are not fond of. I have omitted that and have added two pieces of pickled gherkins which I've chopped to small pieces. I've always added pickled gherkins to potato salads, we love it! There's hard-boiled eggs too in the salad. Recipe says to cook 4 hard-boiled eggs, use 4 of the whites and 2 yolks, discarding the other 2 yolks. I have however cooked and used 3 hard-boiled eggs, both the whites and the yolks, no need to discard anything! For the creamy dressing, I did not have any Greek yoghurt at hand, so I've used my homemade yoghurt. The creamy dressing is made by mixing yoghurt, mayonnaise, Dijon mustard, white wine vinegar, salt, and ground pepper. Instead of chives, I've used scallions. I've made a large bowl of this salad as the family loves creamy potato salads. And we really like this creamy delicious potato salad.

We had an enjoyable and satisfying meal. Yums! My kids was asking when am I going to cook another of Ellie Krieger's recipes! Soon, very soon!

Honey-Crisp Oven-Fried Chicken
(adapted from "Comfort Food Fix", Ellie Krieger")
Makes 4 servings
4 skinless bone-in chicken thighs (about 1-1/2 pounds)
2/3 cup low-fat buttermilk
4 cups cornflakes cereal
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 tsp salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Olive oil cooking spray
2 tablespoons honey

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Place the cornflakes in a food processor and process until crumble form (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 pepper.
Preheat the oven to 350F. Spray a baking sheet with cooking spray. 
Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet.  Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Creamy Potato Salad with Eggs, Peas, and Chives
(adapted from "Comfort Food Fix", Ellie Krieger")
makes 6 servings
1-1/2 pounds Yukon Gold potatoes, unpeeled (about 4 medium)
4 large eggs
1/3 cup plain Greek-style nonfat yoghurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup green peas, steamed until tender (2 to 5 minutes) if fresh or thawed if frozen (I've used 2 pickled gherkins, chopped to small pieces)
3 tablespoons chopped fresh chives (I've used scallions)

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 25 to 30 minutes. Remove from the steamer and allow to cool completely. Cut the potatoes into 1/2-inch cubes.
Place the eggs in a medium pot, cover with water, and bring to a boil. Reduce the heat to medium low and simmer for 9 minutes. Drain and rinse the eggs under cold water, or refrigerate until cool enough to handle, and peel them. Discard 2 yolks and then coarsely chop the remaining eggs.
In a large bowl, whisk together the yoghurt, mayonnaise, mustard, vinegar, salt, and black pepper. Add the eggs, potatoes, peas, and chives and gently fold until combined. Cover and refrigerate to allow the flavours to meld for at least 1 hour and up to overnight.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
"Hello Ellie"


Cook-Your-Books #27

Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years. If you love collecting cookbooks, read them like novels and love trying out new recipes, then this is the perfect place to share. It's time to get those books (or magazines) out of the shelves, and start using them. Bake or cook anything from any of your books or magazines, and link your posts to Cook-Your-Books here at Kitchen Flavours. The linky will start on the 7th of every month right up to the end of the month. The three most viewed submissions will be featured at the next Cook-Your-Books.

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Featured posts for this month
The three most viewed posts from Cook-Your-Books #26

Homemade Char Siew and Char Siew Paus
by Cooking Pleasure

Fried Yam Puff
by Luvswesavory

Thank you everyone for sharing all the delicious dishes and bakes from your cookbooks!

It's now time to link-up!

A little note when submitting your post to Cook-Your-Books
  1. Linky for submissions will start on the 7th of every month right up to the end of the month. The submission with the most views will be featured at the next Cook-Your-Books.
  2. All submissions must be new and current posts, within the current month. Old posts will be deleted. Please link directly to your post, not your homepage.
  3. Please mention from which book or magazine you are cooking or baking from, as this is a cooking/baking event using recipes from cookbooks and magazines.
  4. Please mention Cook-Your-Books in your post and link it back to Kitchen FlavoursYou may display Cook-Your-Books badge anywhere in your post.
  5. Please leave a comment after you have linked.
  6. It would be great if you could visit at least one link, everyone loves visitors.

Link-up with Cook-Your-Books #27 from 
7th - 31st October 2015

Thursday, October 1, 2015

Garlic Soup

Au Revoir Chef Pepin! (Until We Meet Again), we at I Heart Cooking Clubs (IHCC) are saying farewell to our featured chef for the last six months, Jacques Pepin. It has been a wonderful adventure cooking with Jacques Pepin recipes and will be seeing him again in one of our potluck weeks. The new featured chef for the next six months is Ellie Krieger. She is a certified dietitian and nutritionist with several books to her name, with delicious and healthy recipes. If you would like to join us, do drop by IHCC for more info.

To bid "farewell" to Jacques Pepin, I've made his Garlic Soup. I do not cook creamy soup like this as often, and this sounds so French! haha! There's leek, garlic and potatoes, all my favourites. A quick and easy soup to make, yet it is so flavourful.

Leek and whole peeled garlic are sauteed in some olive oil till soften, then the potatoes are added in along with some stock and salt to taste. As usual, I've added a few extra garlic. Boil gently for about 30 minutes until the potatoes are soft, then the mixture is pureed in a food mill, I've used an immersion blender which takes only a minute or so. Stir two tablespoons of butter through the hot soup and serve with croutons.

To make the croutons, cube some white breads, heat some olive oil in a skillet and drop the bread cubes into the hot oil, turning them often until the bread cubes are brown and crispy.

I garnished with some chopped chives from my garden pot. Lovely garlicky creamy soup! The potatoes makes a natural thickener and adds creaminess to the soup. A winner with my son and daughter. Delicious eaten with the croutons. 

Garlic Soup
(adapted from "Essential Pepin", Jacques Pepin)
Serves 6 to 8
1/4 cup olive oil
2 medium leeks, trimmed (leaving most of the green), split, washed, and sliced
12–15 garlic cloves
7 cups homemade chicken stock (see recipe below) or low-salt canned chicken broth
2 pounds potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 teaspoon salt, or to taste
2 cups cubed (1/2-inch) firm-textured white bread
2 tablespoons unsalted butter
Heat 2 tablespoons of the oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to soften. Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat, and boil gently for 30 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet. When it is hot, add the bread cubes and sauté, stirring almost continuously, until they are evenly browned on all sides. Remove with a slotted spoon and set aside.
When the soup is cooked, push it through a food mill. Stir the butter into the hot soup and serve with the croutons.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
Au Revoir Chef Pepin! (Until We Meet Again)


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