Crisp & Fresh
By: Pam Smith, RDN
TTake the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the July 2018 cooking class.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. - Pam Smith, RDN
Smokey Southern Oven Fried Chicken
Yields: 4 Servings
Ingredients
1 cup buttermilk
1/2 tablespoon fresh lemon juice
1 teaspoon hot sauce (like Tabasco or Cholula)
2 tablespoons P.S. Flavor!™ Smokey Southern, plus additional for garnish
1/2 teaspoon P.S. Flavor!™ Creole Kitchen
2 teaspoons extra virgin olive oil
7 cups romaine hearts, shredded
5 cups kale, shredded
Buttermilk Caesar Dressing, recipe follows
1 pint grape tomatoes
2 ounces shaved Parmesan
2 ounces Wheat Garlic Toast Croutons, recipe follows
Deviled Eggs, recipe follows
Method
Whisk together buttermilk, lemon juice, hot sauce, and 1 tablespoon P.S. Flavor!™ Smokey Southern.
Place 3 cups corn flakes, remaining 1 tablespoon P.S. Flavor!™ Smokey Southern, and 1/2 teaspoon P.S. Flavor!™ Creole Kitchen in a large gallon zip top plastic bag and use rolling pin to crush to crumbs.
Dip chicken tenders in buttermilk mixture, and then place each piece into the plastic bag, 3 tenders at a time, seal and shake until each piece is evenly coated. Alternatively, place crumbs on tray and roll pieces in crumbs to evenly coat. Place coated pieces on a prepared rack sprayed evenly with cooking spray.
Bake in a preheated 375 degree F oven for 14 minutes (until the coating crisps and browns and an instant-read thermometer inserted registers 160 degrees).
When ready to serve, toss shredded romaine and kale with Buttermilk Caesar Dressing. Evenly divide among 4 large salad bowls or plates. Place grape tomatoes on top of salad and evenly sprinkle with Parmesan and Wheat Garlic Toast Croutons.
Place 2 deviled eggs in center of bowl and place chicken tenders on greens, just below the eggs. Garnish with P.S. Flavor!™ Smokey Southern.
Wheat Garlic Toast Croutons
Ingredients
4 slices multigrain bread
2 teaspoons P.S. Flavor!™ Smokey Southern
1 tablespoon olive oil
Method
Slice multigrain bread into cubes. Toss with olive oil and seasoning. Spread evenly on a baking sheet.
Bake at 375 degrees F for 8 minutes until browned. Let cool and store in an airtight container.
Buttermilk Caesar Dressing
Ingredients
2/3 cup quality shredded Parmesan cheese
1/2 cup fresh lemon juice
4 small fresh garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons anchovy paste
1/4 cup extra virgin olive oil
1/2 cup buttermilk
2/3 cup plain 0% fat Greek yogurt
1/2 teaspoon P.S. Flavor!™ Creole Kitchen
Method
In the bowl of a food processor, add cheese, lemon juice, garlic cloves, mustard and anchovy paste. Pulse for 30 seconds.
Add the oil, buttermilk, yogurt and seasoning; pulse for another 30 seconds. Chill until ready to use.
BONUS: Smokey Southern Deviled Eggs
Ingredients
12 large eggs
3 tablespoons olive oil mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sweet pickle relish
1 teaspoon P.S. Flavor!™ Creole Kitchen
1 1/2 teaspoons hot sauce (like Tabasco or Cholula)
P.S. Flavor!™ Smokey Southern, for garnish
Method
Place the eggs in a large sauce pan just large enough to hold them in a single layer. Add enough cold water to cover by 1-inch.
Bring to a boil over high heat, reduce the heat to low and simmer for 10 minutes. Drain carefully and rinse under cold water. When cool enough to handle, but still warm, peel the eggs. Cool completely.
Cut each egg in half lengthwise. Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard, and sweet relish. Mash with fork and mix well (until smooth).
Season to taste with P.S. Flavor!™ Creole Kitchen and hot sauce.
Either spoon the filling into the hollows of the egg whites, or get fancy and transfer the yolk mixture to a pastry or zip top plastic bag with a cut 1⁄2-inch opening and squeeze the yolk mixture into the egg whites.
Sprinkle the filling with P.S.Flavor!™ Smokey Southern.
Cover and refrigerate until chilled. Makes 24 deviled eggs.
Grocery List
MEAT 12 chicken tenders (1 1/4 lbs.)
PRODUCE
3 lemons
7 oz. package Romaine hearts
5 oz. package Kale
1 pint grape tomatoes
4 small fresh garlic cloves
DAIRY 12 oz. buttermilk Parmesan cheese, shredded Plain Greek yogurt 12 large eggs
CHECK YOUR PANTRY FOR Tabasco or Cholula hot sauce Extra virgin olive oil 3 cups Corn Flakes 4 slices multigrain bread Dijon mustard Anchovy paste
P.S. FLAVOR!™ SPICES Smokey Southern Creole Kitchen
Prep Sheet
EQUIPMENT
Measuring cups and spoons
Cutting board
Chef’s knife
Whisk
Spatula
Potholder
2 medium bowls
Gallon ziplock bag
Rolling pin (optional)
Cooling rack
Meat thermometer
Citrus squeezer (optional)
1-2 baking sheet pans
Food processor fitted with steel blade
Large saucepan with lid
Fork for mashing
Pastry or quart ziplock bag (optional)
Tasting spoons
4 large salad bowlsor plates
PRE-PREPPED INGREDIENTS 12 chicken tenders (fat removed, patted dry) 7 ounces or 7 cups romaine lettuce (shredded) 5 ounces or 5 cups kale (shredded) 1 pint grape tomatoes (washed) 4 slices multi-grain bread (cubed) 4 small garlic cloves (minced)
INGREDIENTS TO HAVE READY 1 1/2 cups buttermilk 3 lemons 2 1/2 teaspoons hot sauce (like Tabasco or Cholula) 3 tablespoons P.S. Flavor!™ Smokey Southern 2 teaspoons P.S. Flavor!™ Creole Kitchen 3 cups Corn Flakes Non-stick cooking spray 5 tablespoons olive oil 1/4 cup Dijon mustard 2 tablespoons anchovy paste 2/3 cup plain 0% fat Greek yogurt 8 ounces (1 cup) shredded Parmesan cheese 12 large eggs 3 tablespoons olive oil mayonnaise 1 tablespoon sweet pickle relish
Watch this meal come to life here: