Nashville’s Style – Hot Chicken

Nashville's Style  Hot Chicken

Nashville hot chicken is a local specialty in Nashville,Tennessee (USA). If you ever plan to visit Nashville, you can find prepared Hot Chicken while out and about at Hattie B’s Hot Chicken – Prince’s Hot Chicken Shack among other restaurants.

Hot Chicken is prepared using the breast, thigh, or wing of the bird, and are marinated in a water-based blend of seasonings, and flour. After the chicken pieces have been breaded and fried, a spicy hot sauce using cayenne pepper is drizzled over the chicken pieces. The hot chicken is served over slices of white bread with pickle chips.

Already mentioned, there are several restaurants in Nashville that serve up hot chicken. There is even a city-wide festival and competition commemorating the dish. Check it out here: Nashville Hot Chicken Coalition.

Here’s a easy Hot Chicken recipe, so you can give it a try.

Ingredients:

2 lbs. chicken breast, cut into tenders

1 tablespoon freshly-ground black pepper

2 tablespoon kosher salt

Hot Chicken

Image Credit: Joe Buglewicz/The Bitter Southerner

Brine Mixture:

1 cup buttermilk

2 tablespoon hot sauce, such as Sriracha

Buttermilk Breading Mixture:

2 eggs

1 cup buttermilk or whole milk

2 Tbsp. hot sauce

Seasoned Flour:

2 cups all-purpose flour

4 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon spanish paprika

½ teaspoon celery salt

½ teaspoon dried sage

½ teaspoon garlic powder

½ teaspoon ground allspice

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon onion flakes

Nashville Hot Chicken Sauce:

3 tablesppon cayenne pepper

1 tablespoon dark brown sugar

1 teaspoon paprika

½ teaspoon garlic salt

½ cup vegetable oil for frying, such as refined coconut oil or avocado oil for high heat cooking

Directions

Sprinkle the tenders with salt and pepper.

Whisk buttermilk with hot sauce in a large bowl, then place the tenders in the bowl.

Cover and chill for two or more hours (or overnight).

Whisk eggs, buttermilk, and hot sauce for buttermilk breading mixture in a large bowl.

Whisk all of the ingredients for the seasoned flour together in another large bowl.

Fit a deep pan with a lid, or a Dutch oven with a thermometer, and pour enough vegetable oil to measure 2 inches inside the pan.

Heat the oil over medium-high until the thermometer registers 325°F.

Remove the bowl of marinating tenders from the fridge, then take the tenders out of the bowl and pat them dry.

Working with 1 tender at a time, dredge in flour mixture, shake off excess, then dip in buttermilk mixture. Allow any excess to drip back into bowl. Dredge the tender again in flour mixture and place on a baking pan.

Place 3 to 4 tenders in the hot oil, one at a time.

Fry tenders, turning occasionally, until coating is golden brown and crisp, about 3 to 5 minutes. If you want, you can check the tender doneness by inserting a meat or instant thermometer into the tender; it should register 165°F.

Continue to fry your tenders in batches of 3 or 4, allowing the oil to return to 325°F between batches.

Place finished tenders on a tray lined with paper towels.

On the side, whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.

Arrange the finished tenders on a serving platter and drizzle with the spicy oil.

Serve with dill pickle chips and white bread.

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Article Credits:

Recipe adapted from: Wonder How To – Food Hacks 

Header Image Credit: Hattie B’s Hot Chicken

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Honey Mustard Salmon Salad

Honey Mustard Salmon Salad on a green platter with gluten free crackers Rich salmon with slightly sweet garlic mustard, and local raw honey. There’s crunchy vegetables included that makes this fresh salad a more flavorful one than tuna salad. Children, teens, and adults alike will enjoy it on some crackers, or as a sandwich. We enjoyed our “Honey Mustard Salmon Salad” with some crackers made from red, yellow, and green lentil flour.

Wild caught salmon is in season from April through November, during which time you can find it fresh at your local markets and it is the least expensive. Wild salmon not only provides exceptional flavor and nutrition found in few other foods, but is easy to prepare and enjoyed even by those who are not always fond of fish (WHF).

Skinning and Boning A Salmon Fillet

Though we used canned salmon from The Whole Foods Market, you can use fresh cooked salmon as well.

If you happen to buy some with the skin still on and you wish to remove it and not really sure how to do it, just follow these instructions from The World’s Healthiest Foods – Salmon Bones and Skin Removed.

salmon-skinned-deboned

GIF credit: Worlds Healthiest Foods

Start with a sharp knife and hold one edge of the filet with your fingers and slide the knife between the skin and meat at about a 45° angle facing the edge of the blade toward the skin.

Position the blade so that the fish is in the middle. Do not move your knife back and forth, but rather move the salmon back and forth on your knife blade holding the skin.

Keep the edge of  the knifes blade at an angle so it cuts between the meat and skin without cutting through the skin.

To remove the bones, run your fingers over the top of the fish too find a line of bones. Remove them one at a time with a pair of tweezers, pliers, or your fingers. Pull them out going with the grain of the fish so they slide out without tearing the meat.

It takes some practice, but with a sharp knife it can actually be quite easy.

Bears Enjoy Salmon To

We would say that this recipe has been kitchen tested, and is budget friendly. Here is what you will need to prepare your own Honey Mustard Salmon Salad.

4 tablespoons sweet garlic mustard (found at Whole foods Market)

4 tablespoons plain yogurt (we used a homemade yogurt)

2 tablespoons local raw honey

2 – 6 ounce cans Alaskan Wild Salmon, drained

1 small red bell pepper, diced

2 celery stalks, sliced thin

1/2 cup white onion, diced

ingredients for Honey Mustard Salmon SaladIn a large bowl, mix together mustard, yogurt, and honey. Add salmon, red bell pepper, celery, and onion.

mixing in honey - Honey Mustard Salmon SaladStir together until mixed.

Honey Mustard Salmon Salad - close upPlace the Honey Mustard Salmon Salad in the center of a serving platter and surround the fish mixture with your favorite crackers, and serve.

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Condiments – Sauces – and Dips – Oh My!

Condiments - Sauces - and Dips - Oh My!

Supermarket-Condiments-Aisle

Image Credit: Fooducate

Depending on what you are going to eat, no meal is complete without condiments, sauces and dips.

You could become easily over whelmed as you stroll your shopping cart down the condiments, sauces, and dips aisles of your favorite grocery store, as there are so many choices.

Even on Pinterest, Instagram, and other social networks you can find amazing, delectable and tasty-looking condiments, sauces and dips that you can create on your own to enhance your meals.

In the United States alone, the production of marketed condiments was valued at 5.6 billion dollars (USA) in 2010 and was estimated to grow to 7 billion dollars (USA) by 2015. 

Condiments are the second largest bought specialty food with the first being cheese.

What Is A Condiment

A condiment includes a spice, herb, salt, pepper, and sauce. The word “condiment” was coined from the Latin word condimentum, which means spice, seasoning, or sauce. The Latin word condere, also means, to preserve, pickle, or season.

The preparation of a particular condiment is added to food to render a distinct flavor, and/or to intensify a culinary dishes flavor. The term originally described food items like pickles, tarter sauce, mustard, ketchup, or Tabasco sauce, but has shifted meaning over time.

Link here to check out a List Of Condiments referred to on Wikipedia.

What Are Sauces and Dips

ranch dip with vegtables, tomatoes and crusted bread

Ranch Dressing or Buttermilk Dressing Dip With Vegetables, Tomatoes and Crusted Bread

Sauces are a liquid plus some sort of thickening agent along with other flavoring ingredients served with food, usually savory dishes, to add moistness and flavor.

About Food says there are 5 Mother Sauces, and they include…

  • Béchamel Sauce
  • Velouté Sauce
  • Espagnole Sauce
  • Hollandaise Sauce
  • Classic Tomate Sauce

About Food explains that the term “mother sauce” in culinary arts, refers to any one of the five basic sauces just mentioned, which are the starting points for making various secondary sauces. They say that they are called “mother sauces,” as each sauce is like the head of its own unique family of sauces.

types of Mexican SalsasSalsa is the Italian and Spanish word for sauce, and in English speaking countries salsa usually refers to the sauces typical of Mexico’s cuisine, referred to as salsa picante, particularly those used as dips.

Salsas are most often prepared with a tomato-based sauce or dip which is heterogeneous or diverse in character, as it can include the addition of onions, chilies, beans, cilantro, corn, and assorted spices that are customarily piquant, ranging from mild to very hot.

Salsas can be runny or thick. Both types of salsas are also used as dipping sauces, such as platters that are prepared with corn chips, beans, sour cream, and salsa.

guacamole dip and corn chips

Guacamole With Corn Chips

Dips are a thick food item, for dipping other finger foods into.

Dips are usually dairy based, like a buttermilk based dip, or a sour cream or cream cheese based dip, as well as tomato based.

You can even mix a salsa with sour cream to form a dip.

Dips can be thick or a liquid, and they can include a spinach dip, fruit dip, like guacamole, or a pizza dip, such as a tomato sauce based dip, or a garlic sauce.

Creative Condiments – Sauces – and Dips

Add coconut to your curry sauce. This gives it a more south-east Asian flavor. Just sauté some onions, ginger, curry powder, and sugar. Add some coconut milk and allow to simmer. Season with salt and pepper.

Add fresh, frozen, or peach preserves  and spices to a favorite barbecue sauce. Mix in some peach preserves, a little sriracha, and your favorite barbecue sauce, and turn some yum into a wow in an instant.

You can create a great slider sauce or marinade for grilling meats by using Dijon mustard, key lime juice, Himalayan salt and pepper.

Here are some great Condiments – Sauces – and Dips prepared here at Splendid Recipes and More…

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Enjoy Warm and Tasty Winter Vegetables

Enjoy Warm and Tasty Winter Vegetables

Just because the weather is cold shouldn’t keep you from enjoying in season fresh produce. Nature gives us a collection of its best winter vegetables that have proven to be flavorful. Winter root vegetables can contribute an interdependent, sweet flavor to a hearty winter soup recipe, like carrots, or sweet potatoes.

Roasting most winter vegetables brings out their best flavors. Even using complementary herbs and spices helps add some extra exceptional tastes.

Available In Season Winter Vegetables

Brussels sproutsAlthough Brussels sprouts are available year-round, their peak season is from September to February.

When looking to purchase them, remember to look for small firm sprouts with compact bright-green heads, and the smaller the head the sweeter the taste. Roasting Brussels sprouts lightly caramelizes their edges but keeps them tender inside.

To view a few recipes using Brussels sprouts one of the following links:

Roasted Root Vegetables with Brussels sprouts and Bacon – includes a video

Warm Brussels sprouts and Dilled Potato Salad –  includes a video

Brown Butter and Brussels Sprout with Fennel

At All Recipes (allrecipes.com) they call Broccoli the star vegetable in stir-fries, soups, salads, and casseroles. Broccoli can be purchased year round. But when in season, as a winter vegetable when roasted retains its entire flavor and even gains deliciously crisp bits when.

preparing broccoli to eatWhen asked the question – How Do You Describe Broccoli? – to a community of online people at answers.com, one member answered saying, “Broccoli is good chopped into small pieces or cut into larger piece and cooked until tender.

It’s delicious to eat as it is when cooked naturally and also in recipes. The popular dish, broccoli and cheese is made with cooked, tender broccoli before draining and stirring in cheese until it melts and mixes in with the broccoli. You can also make cheese sauces, which you serve, poured over the broccoli on a plate. Either way it is cooked or served, broccoli is a favorite among vegetables and nutritionally powerful” (Answers).

To view a recipe using broccoli click here: Baked Garlic and Broccoli

The Sweet Potato is a dicotyledonous plant that belongs to the Convolvulaceae family. This species of plants are known commonly as the bindweed or morning glory family, which has more than 1,650 species of mostly herbaceous vines, but also trees, shrubs and herbs.

Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladThe sweet potato is a starchy, sweet-tasting, tuberous root. There are about 1,000 species of sweet potatoes, with some varieties sold at market for food, while others are not for consumption, as they are poisonous. The sweet potato is only distantly related to the common potato, though it is not part the nightshade family.

The website – “The Worlds Healthiest Foods” – has this to say about sweet potatoes when preparing to eat them, “It can be helpful to include some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.

Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include.

In our Healthy Mashed Sweet Potatoes recipe, for example, we include 1 tablespoon of extra virgin olive oil, and with just this one tablespoon, each of our 4 servings for this delicious recipe provides 3.5 grams of fat (whfoods).

To view a few recipes using sweet potatoes click one of the following links:

Sweet Potato Pilaf with Cranberries and Pecans

Southwestern Black Bean and Sweet Potato Soup

Baked Beets and Sweet Potato Chips

KaleKale is considered to be the most robust of the cabbage family. Its high nutritional worth and intense flavor make kale an exceptional addition too many vegetable recipes. At Mind Body Green, Alison Lewis makes note of kale as “the new beef,” “the queen of greens,” and “a nutritional powerhouse”(MBG).

To view a few recipes using kale click one of the following links:

Red Kale Cannellini Beans and Chorizo Soup

Moroccan Three Bean and Kale Soup

Red Kale Beets and Sweet Cilantro Vinaigrette

Leeks are winter root vegetable that looks much similar to onions, and to which they are also related. Their flavor is onion-like but much milder, mellower, and not overpowering, as onions sometimes can be.

The darker green parts have plenty of flavor. They can either be cooked longer then the root parts to tenderize them, or used when making homemade soup stock, like chicken broth base soup along with potatoes, carrots, and herbs.

They can also be eaten raw or joined with a salad of leafy greens to divulge a wonderful crisp crunchy flavor.

Link here for a recipe using leeks: Endive and Fruit Salad with Chicken –  includes a video

Turnips are a a round, light-colored root related to the mustard family. Though the vegetable is grown for its eatable root, the top green parts are also enjoyed in salads. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter months.

Smaller leaves are preferred when boiling them in water, as the larger the leaf the stronger the flavor. However, if you find yourself cooking with larger turnip greens, any bitter taste can be reduced by pouring off the water from initial boiling and replacing it with fresh water.

The natural sweetness of Parsnips comes alive when they’re roasted and caramelized. The addition of fresh rosemary, balsamic vinegar, and brown sugar makes a sweet, aromatic glaze. Roasted parsnips make a great side dish for pork tenderloin.

Link here for a recipe using parsnips :  Roasted Root Vegetables with Brussels sprouts and Bacon

Belgian EndiveThe genuine Belgian endive is deeply rooted in its country of origin – Belgian, were it was discovered in 1830. This compact white colored small cylindrical shaped leaf vegetable with light green tips is a tangy, but tender and delicious vegetable.

Some cooks add the leafy vegetable to soups, while others use it in salads.

Link here for more about endives discovery and for a recipe: Endive and Fruit Salad with Chicken –  includes a video

Other winter vegetables that can still be found in your local market are…

Buttercup Squash – Collard Greens – Delicata Squash – Sweet Dumpling Squash – Winter Squash

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Purple Sweet Potato Cashew and Chicken Salad

Purple Sweet Potato Cashew and Chicken Salad

This recipe brings together flavors for an exciting salad as a main dinner selection. It features the sweet purple potato which roasts up very tasty, along with cashews, tender baby kale, chicken breast, and an all organic balsamic dressing purchased at the Whole Foods Market. It is a non-oil dressing that is gluten free, vegan friendly, and non-dairy. The main dressing ingredients includes blackberries, figs, and aged balsamic vinegar.

Let’s get to cooking and enjoy the video.

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Red Pear and French Bean Salad

Red Pear and French Bean Salad - plated

Red pears have a high concentration of phytonutrient anthocyanin, which has anti-aging properties. This nutrient also promotes heart health and protects against cancer. Read pears are also an excellent source of fiber, vitamin-C, potassium (not as nutrient dense as a banana), and copper.

Red PearsWe know that vitamin-C is needed for tissue growth, promoting healthy collagen, but we don’t hear enough of what copper is good for.

Copper is not just for hot water pipping in our homes, copper the kind that our bodies can assimilate, is necessary for the production of hemoglobin, and collagen as well.

While basil, found in the dressing of our featured recipe, is also great for skin and hair, fighting against some cancers, it also has that its antioxidants and volatile oils are a great assistance to the immune system.

The leaves of the basil, and oil alike, have antibacterial properties. Applied topically to wounds, basil leaves may eliminate bacterial infections, while enjoying basil in food, it can help combat viral infections, including colds, flu, and herpes.

Talking about basil, here is the recipe that will dress the salad, and it includes basil.

Basil Chickpea Miso Vinaigrette

¼ cup extra-virgin olive oil

4 tablespoons balsamic vinegar

2 teaspoons chickpea miso, room tempurature

1 cup finely chopped fresh basil leaves

3 cloves garlic, minced

2 teaspoons lemon zest

juice of half a lemon

Basil ChickPea Miso Vinaigrette

Tear basil leaves without steams, and loosely fill one cup. Place oil, vinegar, miso, basil, garlic and lemon zest (we forgot the lemon zest, my bad) in a small jar. Screw lid on tightly and shack well until smooth, making sure miso is dissolved and mixed in well. Set aside.

Here is what you will need for the Red Pear and French Bean Salad.

2 lbs. French green beans, ends trimmed

4 small, ripe but firm red pears, halved and thinly sliced lengthwise ( seed, but do not peel)

1 cup chopped pecans

Wash beans and trim the ends. Cut beans in half. You can blanch the beans or use them raw. Blanch for about 2 minutes in boiling water. Drain and set aside.

Preparing Red Pear and French Bean Salad

Prepare the pears while the beans are blanching. Squeeze the juice of half a lemon into a large bowl. Cut pears using a apple slicer, and slice each wedge one time more. Place all pear slices into bowl with lemon juice, and mix to coat pears with juice. Coating them with lemon juice will prevent the pear flesh from oxidizing or turning brown.

Next, place the pecans and basil vinaigrette into a large mixing bowl. Place pears and beans into bowl and toss to mix well, making sure produce is coated well with vinaigrette.

Red Pear and French Bean Salad - in a serving bowlAfter tossing to coat salad, turn into a large serving bowl.

Red Pear and French Bean Salad - platedPlate and serve.

 

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Heart Healthy Lunch Ideas

Heart Healthy Lunch Ideas - Lunch Box

 

Are you looking for a way to create more heart healthy lunches for you lunch box? Or maybe you have decided to eat healthier and want to stop buying food at the local fast food restaurant, and take your lunch with you, but can’t decide what to pack?

If you are, we have some great ideas. Being heart smart and enjoying delicious foods go hand in hand, as an added benefit, you’ll feel and look great too.

Ideas for Heart Healthy Lunches

Spinach Salad with Chicken and Blueberries

Instead of a heavy lunch, try a wonderfully filling entrée salad. While you can use any type of leafy greens in your salad and still be heart-smart, consider using spinach as your main greenery. Nutrient rich spinach is high in folate and is proven to prevent heart attacks.

Add your favorite vegetables and a lean protein like a skinless chicken breast. Top with slivered almonds or walnuts and blueberries. Almonds and walnuts control blood lipids, while blueberries are full of antioxidants, all of which are important to your heart health.

Try these other Chicken Salad ideas from Splendid Recipes and More.

Roasted Vegetable Wrap

Take a whole-wheat tortilla and fill it with cooked brown rice and roasted vegetables. Season with sea salt, pepper and add a dressing of your choice.

Roasted vegetables like sweet red peppers, asparagus and broccoli are great choices.

Red peppers have plenty of antioxidants and folic acid to promote heart health.

Asparagus is rich in potassium, folic acid and soluble fiber, all of which are good for your heart.

Broccoli packs a lot of nutrition and also is high in sulforaphane, which can help prevent clogged arteries.

The addition of brown rice can help reduce the risk of high blood pressure, and your heart will thank you!!

Grilled or Poached Salmon

You can’t go wrong with salmon. It’s rich in omega-3, which can help reduce the risk of coronary disease when consumed on a regular base. You can grill or poach salmon and serve it with a nice fruit salsa, like a peach/mango salsa, try our recipe (Peach and Mango Salsa). Add a colorful green salad on the side and you’ve got yourself a delicious lunch.

Tuna Salad Sandwich

While tuna is not as rich in omega-3 as salmon, it is still a very important source. Make your salad with Greek yogurt instead of mayonnaise, mustard and finely chopped celery. Use 100% whole wheat bread to boost your daily fiber intake, which can help prevent heart problems. Top your sandwich with sliced tomatoes, which can help regulate blood lipids.

Veggie Chili

A classic comfort food, when made with vegetable ingredients, chili is a very heart healthy food. Kidney beans are low in fat, high in soluble fiber and have omega-3 fatty acids. Use fresh tomatoes to make your sauce and load it up with vegetables.

You’ll never go wrong by adding a vegetable plate with a Greek yogurt-based dip. Load up with plenty of carrots, broccoli, tomatoes and any of your favorite vegetables.

Overall, keep your meals simple. There’s no need to worry about which vegetable has more health benefits than the other. Simply eating a variety of vegetables, whole grains and incorporating fish into your diet will place you on the road to a heart healthy lifestyle.

Header Image Credit:

Kidlantis

 

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