This recipe is inspired by leftover buttermilk that we didn’t want to waste. The first thing that comes to my mind when I think buttermilk is buttermilk fried chicken. The boyfriend came up with the great idea to fry the chicken using coconut oil to make it healthier. Some of the health benefits of coconut oil include: boosting metabolism, improving cholesterol and increasing digestion.
This was our first time frying with coconut oil, and it definitely won’t be the last. I can’t begin to describe how delicious this fried chicken was. The skin was perfectly crispy and the meat was super juicy. Trust me, you need to make this. Right now.
Healthier Fried Chicken
4 pounds chicken (mixture of thighs and drumsticks)
2 cups buttermilk
1 cup flour
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon sage
1 teaspoon basil
- Marinate the chicken in the buttermilk for at least 2 hours.
- Mix flour with garlic powder, paprika, sage and basil. Season with salt and pepper.
- Dredge each piece of chicken in the flour mixture.
- Fill a cast iron pan with an inch of coconut oil. Heat the coconut oil to 350°
- Fry the chicken for about 7 minutes. Flip each piece and fry for another 7-8 minutes, until golden brown.
- Place cooked chicken onto a wire rack and sprinkle with salt.
I was nervous to debut this pie, but I think it was a success. This pie was able to showcase the freshness of the blueberries. If you can’t get your hands on fresh blueberries, frozen blueberries work as well.
6 cups fresh blueberries
½ cup granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Zest of 1 lemon
Juice of 1 lemon
¼ teaspoon salt
¼ cup cornstarch
2 tablespoons flour
1 egg yoke
1 pie crust
- Preheat oven to 400°
- Combine blueberries with sugar, cinnamon, vanilla lemon zest, lemon juice and salt. Set aside for 10 minutes to allow the berries macerate. Add more sugar if the blueberries are more tart.
- Add cornstarch and flour to the blueberries. If the blueberry mixture looks too watery, add more flour.
- Roll out half the pie crust dough and place into a 9 inch pie pan. Create ¾ inch strips using the other half of the pie crust dough.
- Pour blueberries into the pie crust. Using the strips, create a lattice design on top of the blueberry mixture.
- Combine the egg yoke with a tablespoon of water to make an egg yoke wash. Brush the egg yoke wash over the crust and sprinkle with sugar.
- Transfer the pie onto a baking sheet in case the pie bubbles over in the oven.
Bake for about 20 minutes.
- Turn the temperature down to 350°F and bake for about 40 minutes.
- Let the pie cook for at least 2 hours to become room temperature before serving.
Next up is a two part series on how I make pie. Blueberry pie. The only blueberry pie I ever made was back in college. I guess it was memorable because recently I’ve been getting requests for it again. I don’t remember the recipe, but hopefully this will come close.
I’m breaking up the recipe into two parts because I think one post needs to be dedicated to the crust alone. I’m not a huge pie fan, but I love me a good pie crust. Making pie crust can be intimidating and sure, it’s easier to run to the grocery store to buy the frozen kind, but trust me the homemade stuff is worth the work.
It has taken me years to perfect, but this is my foolproof, go to pie crust recipe.
Here are a few quick tips:
- I believe in getting down and dirty with the dough. I’ve used a food processor and stand mixer to mix dough, but I think using my hands work best. I like to take the cubes of butter and rub it into the flour. Someone once told me that every single grain of flour should be coated in butter.
- Whatever you do, don’t over mix the dough. The chunks of butter in the dough are what will make your crust buttery and flaky.
- Chill the dough for at least 30 minutes before rolling it out. After I place the dough into the pie pan, I like to chill it again in order for the dough to be extra cold when it goes into the oven.
2 ½ cup flour
1 teaspoon salt
2 sticks of butter, cubed
½-1 cup ice cold water
- Combine the flour and salt.
- Add the cubed butter to the flour mixture. Begin to crumble the butter into the flour with your hands. The mixture should feel like wet sand. If the butter begins to melt, place the flour mixture into the freezer to chill for a few minutes.
- Begin to incorporate the cold water into the flour mixture. Add about 1 tablespoon of water at a time to prevent the mixture becoming too wet. Add just enough water to help the dough come together.
- When the dough is incorporated, form it into a disk and divide into two even pieces. Wrap in plastic wrap. The dough can be refrigerated for up to 3 days. Frozen dough can last about 3 months. Let frozen dough thaw in the refrigerator for one day prior to baking.
*This pie crust is good for both sweet and savory pies.
I think writing the first entry to any blog is the most difficult. I couldn’t come up with a creative introduction, so I’m just going to cut to the chase. The whole purpose of this blog to share my life through what I love to do: cooking, baking and the occasional DIY project. I’m not much of a writer, but I wanted to give blogging a shot. Please bear with me as I tinker with the layout, learn to edit my photos better and get a hang of this blogging life in general. But, before I forget, a big thank you the boyfriend for helping me set up this blog
I wanted my first recipe to be a simple classic that everyone would love- chocolate chip cookies. Seriously, who doesn’t love a good old chocolate chip cookie? Everyone seems to be on a health kick these days, so I tried to make this childhood classic a bit more figure friendly by cutting down the sugar and using whole wheat flour. I was hesitant about fiddling with the typical chocolate chip recipe, but I promise you this will be a hit.
Whole Wheat Chocolate Chip Cookies
Makes about 24
1 cup whole wheat flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter
½ cup light Brown Sugar
¼ cup granulated Sugar
1 large egg
1 teaspoon vanilla
¾ cup semi sweet chocolate chips
- Preheat oven to 350F. Line baking sheets with silicon mat or line with parchment paper.
- In a medium bowl, sift flour, baking soda, baking powder and salt.
- In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy, about 4 minutes. Add egg. Then beat in vanilla. (I like to be generous with the vanilla).
- Gently add in the flour mixture with the sugar. Stir in the chocolate chips.
- Scoop cookies using a cookie scoop onto the baking sheets. Let the dough balls chill in the refrigerator for 10 minutes.
- Bake for 8-9 minutes, until golden brown. Let the cookies rest on the baking sheet for 5 minutes before transferring them onto a cooking rack.
* I personally like to form the dough into balls and freeze them on a tray. After an hour, I transfer them to a freezer bag. Whenever you want some fresh cookies, take them out of the freezer, pop them onto a baking tray and bake for about 9-10 minutes. Voila, freshly baked cookies in no time