My favorites

Look at these beauties that I found at the farmer’s market this weekend- asparagus, baby red potatoes, cucumber, tomatoes, etc! Like Jennifer, I adore fried green tomatoes and rarely have them. The last time I did was at least 6 months ago, so I’ve been dying to find some green tomatoes and make my own. You will definitely see these veggies in my meals this week.

Tonight, I had a most intense craving- I LOVE fried chicken. Anything with a crispy coating I go crazy for. However, as I’ve mentioned several times, I like to lighten up favorite meals of mine so I can feel like I’m indulging without all of the added fat and calories.

I took Courtney’s advice and tried Ellie Krieger’s oven-fried chicken. My boyfriend and I loved it! Not only is the coating great, which includes corn flakes, I like the spicy flavor and the yogurt marinade. The chicken kept moist and the outside was crispy. I only made several changes- I used panko whole wheat crumbs instead of the crackers called for, used Adobo seasoning instead of garlic powder, and a little less cayenne. You can find Ellie’s recipe on the Food network website, you should definitely try it!

On the side, I made some of my favorites. My grandma always used to make fried potatoes in the summertime- buttery and crispy, those potatoes rock! I tried to do a more lightened version of the potatoes with the beautiful little red baby potatoes I found at the farmer’s market. This still uses a small amount of butter, but the herbs and onions really constitute the flavor. You can also adjust the recipe to how many potatoes you want to use, just add more herbs and a little more butter.

Baby red potatoes, about 16
1/2 tablespoon of unsalted butter
2 teaspoons of extra virgin olive oil
1/2 teaspoon of herbs de provence (adjust herbs to taste)
1 garlic clove, minced
half of a medium sized onion, sliced julienne
salt
pepper

Put a pot of salted water over heat to boil. Once boiling, lower to a soft boil and add potatoes. Boil until the fork almost goes through the potatoes. Then rinse and set aside.

Using the same pot, heat 1/2 tablespoon of unsalted butter and oil to medium heat. Add onions and saute until translucent. Then add potatoes and saute for several minutes until a little crispy on the outside. Add herbs and garlic in the last 30 seconds of cooking. Remove and eat hot!

I also made some asparagus on the side- just steamed with a little lemon juice and olive oil. Perfect

Other posts you may enjoy:

1. Jerk Chicken with the Best Sweet Potatoes
2. Spring Vegetable Soup
3. Lighter smashed potatoes
4. Chicken Francese with Asparagus
5. Quick Pasta Primavera