Monday, February 6, 2012

Pinterest Took Over My Kitchen

This weekend, I went through my Pinterest recipes and bought ingredients for all sorts of things.  Tonight, I decided to make Bourbon Street Chicken with rice, low fat baked onion rings, and cauliflower poppers.

(I know links tend to die as time goes on, so I'm going to go ahead and share their recipes.)

Demonica's Bourbon Street Chicken, from

2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoonolive oil; (1-2)
1 garlic clove; crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.

Gina's Skinny Recipe for Low Fat Baked Onion Rings from  (Oh my goodness!  This woman has -amazing- recipes!  I'm looking forward to trying several more of them!)

  • 1 medium onion, sliced into 1/4 inch rings
  • 2 1/4 cups low fat buttermilk
  • 1/2 cup panko bread crumbs
  • 1/4 cup Italian seasoned whole wheat bread crumbs
  • 1/4 cup crushed corn flake crumbs
  • salt to taste 
  • vegetable oil

Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.  Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.

Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown.Serve immediately.

WeightWatchers Cauliflower Poppers

I didn't quite follow their directions.

I greased a cookie sheet, took out a package of frozen cauliflower pieces and mixed them up in a bowl by hand with 2 teaspoons of cajun seasoning.  Then spread them out on the cookie sheet.


To time everything to be done at the same time, I started the rice in my steamer for 75 minutes.  Then I sliced up the onions and put them in a bowl of butter milk and put them in the fridge.  Then I prepared my 2 cookie sheets, coating them with a thin coat of oil.  Then I mixed my bowl of crumbs for the onion rings.  Then I diced up my chicken and started it cooking.  By this time, about 30 minutes have passed. I preheat the oven for 450.  And started dipping and preparing the onion rings.

Every now and then, I'd pause, wash my hands and stir the chicken.

Then I prepared the cauliflower and spread them out on the other cookie sheet.

Then I finished browning the chicken and drained it.  At this point, the rice had 15 minutes left to cook so I put the onion rings and cauliflower in the oven and followed the rest of the directions for the chicken-- keeping it at medium low heat as opposed to simmering.

Dinner was starting to smell -really- good!

My family was so quick to eat it, I only managed to get a picture of the left overs for my honey's dinner tomorrow.

It was very spicy, but delicious-- my typically non-vegetable eating family ate all of their vegetables, as well as the meat and rice dish (:

They even asked me to add these to our regular menu.  Yup, we found a new family favorite tonight!

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