As some of you may already know, Philip does most of the cooking around here. It’s not because I can’t cook, in fact I‘m a pretty decent cook, however, for him, cooking is effortless. He can whip up a wonderful meal from scratch in no time flat, and is very creative in the kitchen. I, on the other hand, am not that creative, but that’s about to change.
Last week Philip and I were talking and somehow our conversation turned towards cooking. He made a request for me to start doing a little more cooking and suggested that I cook Sunday dinners. Of course I agreed. So this past Sunday I cooked Sunday dinner. The menu consisted of Greek Yogurt Oven Fried Chicken, Stovetop Macaroni and Cheese, Creamy Mashed Potatoes and Cole Slaw. Everything turned out wonderfully, however I cooked a little too much food. Not a big deal though because that just meant that neither of us had to cook on the following day. Plus everything tasted even better the next day!
Here are the recipes:
Greek Yogurt Oven Fried Chicken
Baking the chicken instead of frying it, and using Greek yogurt instead of buttermilk as a marinade makes this a healthier dish.
2 cups 0% Greek Yogurt (I used Chobani brand Greek Yogurt)
½ teaspoon Ground Cinnamon
½ teaspoon Dried Oregano
½ teaspoon Ground Cumin
1 teaspoon Salt
¼ teaspoon Freshly ground Black Pepper
½ teaspoon Garlic Powder
2 lbs. Chicken Thighs
2 lbs. Chicken Breast
Marinated Chicken pieces – wiped mostly dry
2 cups Panko bread crumbs
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
2 teaspoons Ground Cumin
½ teaspoon Cayenne
1 teaspoon Salt
½ teaspoon Ground Black Pepper
½ teaspoon Ground Allspice
- In a large mixing bowl, combine all marinade ingredients.
- Combine chicken with marinade and marinate 6 – 12 hours in the refrigerator. I let it marinate overnight!
- Preheat oven to 350 degrees.
- Mix all dry ingredients.
- Then combine with the chicken pieces in a large bag and shake to coat thoroughly.
- Remove chicken pieces from bag and shake off excess bread crumbs.
- After coating chicken pieces with the bread crumbs, place in a foil pan.
- Spray chicken pieces with an oil mister or oil-spray like Pam.
- Bake at 350 degrees for 20 minutes, turn pieces over, re-mist and return to oven for 20 minutes.
- Check for doneness and serve hot from the oven.
Stovetop Macaroni and Cheese
I love Mac N Cheese, but sometimes just don’t feel like putting it in the oven. This stovetop Mac and cheese tastes just like it’s oven baked counterparts. Try it, you’ll like it!
1/2 pound elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1/4 teaspoon hot sauce (you can adjust this to suit your taste. I prefer my my food a little spicier, but because of Z.E.N. only added a little bit of hot sauce)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water, cook the pasta according to package directions. Drain and return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Simmer over low heat for 3 minutes or until creamy.
This creates a very creamy mashed potato dish.
2 1/2 pounds Russet potatoes
4 tbsp. butter
2 tbsp. Cream Cheese, softened
2 tbsp. 0% Greek Yogurt (I used Chobani brand Greek Yogurt)
pinch of salt
pinch of ground black pepper
- Peel and cut the potatoes into chunks. In a large pot of boiling, salted water add the potatoes. Cook for 20 minutes.
- Drain the potatoes in a colander. Once they’re drained, place them back into a large bowl. Mash the potatoes.
- Add the butter, cream cheese and Greek yogurt. Continue to mash the potatoes. Next, add salt and pepper to taste.
- Serve immediately!
Sweet Cole Slaw
When you are making this, you may think that it seems a little dry at first, but you’ll see the difference once you’ve let it chill for a few hours.
1/2 bag (8 ounces) of pre-packaged coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (I used Smart Beat Non-fat Mayonnaise dressing)
3 tablespoons olive oil
1/2 cup pure cane sugar
1 tablespoon white vinegar
1/4 teaspoon salt
- Combine the coleslaw mix and onion in a large bowl.
- Whisk together the salad dressing, vegetable oil, sugar, vinegar, and salt in a medium bowl; mix thoroughly.
- Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Enjoy! and let me know if you try any of these recipes!