Last week, Paul and I along with a couple our kids went down to the city (OKC) for dinner and movie night. We chose Kitchen 423 for our supper and they did not disappoint. I ordered Field Bean Soup and the Harvest Market which was made up of three of their signature side dishes. I enjoyed Crispy Cauliflower with Smoked Cheddar Fondue, Roasted Beet Salad, and Roasted Sweet Potato with Bacon, Goat Cheese, and Burnt Honey. All I can say is yum. We finished with Buttermilk Pie. It was so good I made it again at home for a gathering of friends. It is one of the easiest pies you can make. Five minutes to oven. Creamy and sweet, it has a little crust on top that reminds you a little of Crème Brulee. Serve with a little whipped cream for additional goodness.
• 3 eggs
• 1 ½ cup sugar
• ½ cup butter melted and cooled
• 3 tablespoons flour
• 1 cup of buttermilk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• Pinch of salt
• 1 9-inch deep-dish pie crust, unbaked
1. Preheat oven to 400 degrees F.
2. Melt butter and cool.
3. In a large bowl, whisk together eggs and sugar.
4. Whisk in flour, buttermilk, lemon juice, vanilla, lemon zest, ground nutmeg, and salt.
5. Pour into pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 40-45 minutes.
6. Remove from oven and cool completely. Store in refrigerator.
Cut my pie into four pieces. I don’t think I could eat eight.
This week when Tuesday arrived, tacos were on my mind.
I don’t know if Taco Tuesday is a thing other places across the country, but here in SoCal it’s pretty popular. So, instead of heading out to the local taco place, I thought I would just create some at home.
So glad I did.
I tried a new recipe for a Mexican chicken marinade and was it good. Even though the recipe called for fresh lemon juice, I used the “from concentrate” I had in the fridge. It turned out fine, plus made it effortlessness to prepare. The grilled chicken that is the result is pretty delicious. You don’t wait until Tuesday to try it. Any day could use a little extra yumminess. And don’t forget to invite your friends. They’ll thank you.
Mexican Chicken Marinade
¾ cup lemon juice, I used a combination of lemon and lime
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoons dried oregano
2 pounds chicken, I used boneless, skinless chicken breast
- Mix juice, oil, salt, pepper, and oregano into a large zipper bag.
- Add chicken and marinate for thirty minutes or longer.
- Grill chicken until done, 165 degrees on instant-read thermometer.
I’m trying to eliminate negativity from my life. Therefore, Mondays are now “Taco Tuesday Eve” until further notice.
In the quest for eating the good stuff, I tried this coleslaw to go along with our pulled pork. It was pretty tasty. I hope you enjoy it, too.
Coleslaw with Greek Yogurt Dressing
• 12 ounce coleslaw mix
• 3 scallions, finely chopped
• 1 apple chopped into bite size pieces (I used Honeycrisp, Granny Smith would be good too)
• 1 cup Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey, or to your taste. I added a little stevia to give it just a bit more sweetness without the calories.
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper
1. Place the slaw mix, scallions, and apple in a large mixing bowl.
2. In a separate bowl whisk together the Greek yogurt, apple cider vinegar, honey, mustard, salt, and pepper until smooth.
3. Pour over the slaw, toss to coat evenly.
4. Refrigerate for 2 hours up to 1 day before serving.
5. Can stay refrigerated 2-3 days.
“We all eat, and it would be a sad waste of opportunity to eat badly.”
Weight Watchers: This recipe works out to be 1 Smart Point per cup when using honey. It can be made with stevia for 0 Smart Points if you prefer. So much nicer than 7+ Smart Points on the same amount, wouldn’t you say? Enjoy!