Fired Chicken, Garlic Cheese Fries and a Paula Dean Salad?

Okay not exactly.

Yesterday was supposed to be stuffed chicken (which I usually bread), horseradish mashed potatoes and grilled squash, but that didn't happen. By the time 4pm rolled around I realized I forgot to pull the chicken breasts out of the freezer in enough time to fully thaw. I know you're thinking, just thaw it in the microwave, but we don't own one----microwaves kill food people.

So a little improvising was called for, which is fine. The beauty of meal planning is you have all the stuff you need for certain meals but you can still play around if you change your mind.

Instead of stuffed/breaded chicken breasts, I made my version of fried chicken. Instead of mashed potatoes I made garlic cheese fries. Instead of squash we had a Paula Dean inspired rice salad (which I made to be eaten throughout the week for lunch).

No I haven't lost my marbles, all of these were made healthier in Daily Diner style. Let's just say, I would not win any awards in the Deep Fried South.

The kids loved every bite of this...




Fried Chicken Strips

Bread Crumbs

I make my bread crumbs by throwing stale (or dried*) sourdough bread in the processor with some herbs (this time was paprika and Penzeys Pasta Sprinkle) and salt to taste. Pulse until course bread crumbs appear. Place in a bowl.

* To dry fresh bread for breadcrumbs bake on low tem--like 200 degrees --for 10 to 15 minutes.

Chicken

I took frozen boneless, skinless chicken breasts at 4pm and cut them into strips and placed in a sunny window for an hour to thaw--is that okay?

In a bowl, whisk two eggs and set next to the bread crumbs. Heat a little olive oil in a skillet---just enough to coat the bottom of the pan.

Dredge the chicken strips into the eggs and then into the bread crumbs and then over to the hot pan. Cook 3 to 4 minutes on either side.


Potatoes

Preheat oven to 425. Slice up some Yukon Gold potatoes and place on a baking sheet. Drizzle olive oil and salt. Bake until golden brown or a little darker--about 30 minutes. I then tossed with some fresh garlic, Parmesan cheese, and chives from my garden.



Kind of Paula Dean....only not.


Sorry Paula, not a fan of your cooking. You look like a total hoot though, and I would love to have a mint julep with you some time.

Wild Rice Salad seriously adapted from a Paula Dean recipe*

2 1/2 cups water
1/2 teaspoon salt
1 cup wild rice (I used Spelt)
1 (6-ounce) jar artichoke hearts, drained and halved
1 cup green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish

Dressing
3/4 cups olive oil
1/4 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon honey
1 teaspoon salt
1 teaspoon basil
1 teaspoon Parsley
1 t chives
1/2 teaspoon ground white pepper
1/2 teaspoon mustard
1/4 teaspoon paprika
1 clove garlic, minced

In a 1-quart pot with a lid, bring 2 1/2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice. Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.


*1. I would double this recipe if I was taking it to a picnic. The photo above is this recipe doubled.

2. Click here for the original recipe.