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Recipes in this Video
Buttermilk chicken, a staple of Southern cuisine, has roots in the traditions of frying meats in flavorful batters. The use of buttermilk not only tenderizes the chicken but also adds a tangy depth to the flavor. This dish is often served at gatherings and celebrations, symbolizing comfort and hospitality. Today, variations can be found globally, with many cultures adapting the technique to their local flavors and ingredients.
Ingredients
- ●chicken pieces
- ●buttermilk
- ●all-purpose flour
- ●cornstarch
- ●paprika
- ●garlic powder
- ●onion powder
- ●black pepper
- ●salt
- ●cayenne pepper
- ●vegetable oil
- ●fresh herbs
- ●lemon juice
- ●hot sauce
- ●honey
Instructions
- 1Marinate chicken pieces in buttermilk for at least 4 hours or overnight in the refrigerator.
- 2Combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl.
- 3Remove chicken from buttermilk and let excess drip off.
- 4Dredge each piece of chicken in the flour mixture, coating evenly.
- 5Heat vegetable oil in a deep skillet over medium-high heat until shimmering.
- 6Fry chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per side.
- 7Use a thermometer to ensure internal temperature reaches 165°F.
- 8Transfer fried chicken to a wire rack to drain excess oil.
- 9Serve warm, garnished with fresh herbs and a squeeze of lemon juice.
- 10Optional: Drizzle with hot sauce or honey before serving.
Ingredient Alternatives
buttermilk
Healthier: low-fat yogurt
Cheaper: milk + vinegar
Low-fat yogurt provides similar tanginess with fewer calories.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cornmeal
Whole wheat flour adds fiber, while cornmeal is often less expensive.
chicken pieces
Healthier: skinless chicken
Cheaper: chicken thighs
Skinless chicken reduces fat, and thighs are often more affordable.
honey
Healthier: agave syrup
Cheaper: sugar syrup
Agave syrup has a lower glycemic index, while sugar syrup is less costly.
Techniques
Equipment
Also Known As
Cauliflower pasta is a modern American dish that reflects the trend of using vegetables as substitutes for traditional grains. This dish caters to health-conscious eaters looking for lower-carb options while still enjoying comforting pasta flavors. As cauliflower has gained popularity, variations of this dish have emerged, including gluten-free and vegan adaptations, making it a versatile choice for many diets.
Ingredients
- ●cauliflower
- ●pasta
- ●cheddar cheese
- ●cream cheese
- ●garlic
- ●butter
- ●milk
- ●parmesan cheese
- ●black pepper
- ●salt
- ●nutmeg
- ●breadcrumbs
- ●parsley
- ●olive oil
Instructions
- 1Boil a large pot of salted water for the pasta.
- 2Add the pasta and cook until al dente, according to package instructions.
- 3While the pasta cooks, steam or boil cauliflower until tender, about 8-10 minutes.
- 4Drain the cauliflower and transfer it to a blender or food processor.
- 5Add butter, cream cheese, milk, garlic, salt, black pepper, and nutmeg to the cauliflower.
- 6Blend until smooth and creamy, adjusting seasoning to taste.
- 7Preheat the oven to 350°F (175°C).
- 8Combine the cooked pasta with the cauliflower sauce in a large bowl.
- 9Transfer the mixture to a greased baking dish.
- 10Sprinkle cheddar cheese and breadcrumbs on top.
- 11Drizzle with olive oil for extra crispiness.
- 12Bake for 20-25 minutes until bubbly and golden on top.
- 13Garnish with chopped parsley before serving.
Ingredient Alternatives
cheddar cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
cream cheese
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt provides creaminess with lower fat.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is a vegan alternative with a similar flavor.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds richness.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups buttermilk
- ●2 teaspoons salt
- ●1 teaspoon black pepper
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●1 teaspoon paprika
- ●1/2 teaspoon cayenne pepper
- ●1 whole chicken, cut into pieces
- ●3 cups all-purpose flour
- ●2 teaspoons baking powder
- ●1 teaspoon dried thyme
- ●1 teaspoon dried oregano
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
- 2Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3In a separate bowl, mix together flour, baking powder, thyme, oregano, and a pinch of salt.
- 4Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere.
- 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 6Carefully add chicken pieces to the hot oil, working in batches to avoid overcrowding.
- 7Fry the chicken for about 15-18 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- 8Remove chicken from the oil and place on a wire rack to drain excess oil.
- 9Let the chicken rest for a few minutes before serving.
Equipment
Ingredients
- ●8 oz elbow macaroni
- ●1 cup cauliflower florets
- ●2 cups shredded sharp cheddar cheese
- ●1/2 cup grated Parmesan cheese
- ●3 cups milk
- ●1/4 cup all-purpose flour
- ●1/4 cup butter
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1/2 cup breadcrumbs
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Add the cauliflower florets in the last 3 minutes of cooking. Drain and set aside.
- 3In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a roux.
- 4Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes.
- 5Remove the pot from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and paprika until the cheese is melted and the sauce is smooth.
- 6Add the cooked macaroni and cauliflower to the cheese sauce, stirring to combine well.
- 7Transfer the macaroni and cheese mixture to a greased 9x13 inch baking dish.
- 8Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
- 9Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- 10Remove from the oven and let it cool for a few minutes before serving.
Equipment
Ingredients
- ●1 can (15 oz) baked beans
- ●1/2 cup all-purpose flour
- ●1/4 cup cornmeal
- ●1/2 tsp baking powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 cup chopped green onions
- ●1/4 cup shredded cheese (optional)
- ●Oil for greasing the baking sheet
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a mixing bowl, mash the baked beans with a fork until mostly smooth but still a bit chunky.
- 3Add the all-purpose flour, cornmeal, baking powder, salt, black pepper, garlic powder, and onion powder to the mashed beans. Mix until well combined.
- 4Fold in the chopped green onions and shredded cheese if using.
- 5Grease a baking sheet with oil or line it with parchment paper.
- 6Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- 7Flatten each fritter slightly with the back of a spoon.
- 8Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
- 9Remove from the oven and let cool for a few minutes before serving.
- 10Serve warm with your favorite dipping sauce.
Equipment
Ingredients
- ●2 lbs skirt steak
- ●1/4 cup olive oil
- ●2 tbsp soy sauce
- ●2 tbsp Worcestershire sauce
- ●2 tbsp apple cider vinegar
- ●4 cloves garlic, minced
- ●1 tsp black pepper
- ●1 tsp salt
- ●1 tsp smoked paprika
- ●1/2 tsp cayenne pepper (optional)
- ●Fresh cilantro for garnish (optional)
Instructions
- 1In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, minced garlic, black pepper, salt, smoked paprika, and cayenne pepper (if using).
- 2Place the skirt steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- 3Preheat your grill to high heat.
- 4Remove the skirt steak from the marinade and let it come to room temperature for about 30 minutes before grilling.
- 5Once the grill is hot, place the skirt steak on the grill and cook for about 3-4 minutes on each side for medium-rare, or until desired doneness.
- 6Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
- 7Slice the steak against the grain into thin strips.
- 8Serve the sliced steak garnished with fresh cilantro, if desired.
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