Hello! Hooray for Tuesday! Okay, seriously, is it Friday yet? 🙂
Over the weekend, many CrossFit boxes (aka: gyms) across the nation participated in the workout “Hope” to raise money to help find cures for catastrophic children’s illnesses. You can read more about their mission here: Hope for Cures. My CrossFit box Alpha Omega did the workout yesterday.
But not as hard as being a kid dealing with a life-threatening illness. Just saying.
The next time this happens, I want to do this workout on the National Mall. Will you be joining me? 🙂
So, I posted a recipe yesterday on my Facebook page (the link to it is over there on the right) and my sister shared it with one of her friends. Which is fabulous! I love when my recipes or blog posts get shared, commented on, or tried! Makes me happy, happy, happy!
But, she said something interesting. Her words describing me were, “She’s a health nut (and an exercise fiend), but she’s a great cook.”
But? What is this “but?”
I’m glad she thinks I’m a great cook! That actually means a lot to me that she thinks that. 🙂 She’s a pretty darned good cook, too!
However, it sounds as if being a health nut and an exercise fiend are bad. I don’t think those things are bad. Is that just me? And, are those things (health nut, exercise fiend & great cook) mutually exclusive? Clearly, it’s not impossible to be all those things but is it improbable?
What do you think? Do you have friends who are health nuts? Do they routinely offer you food that they’ve made that isn’t good? Do you think healthy food gets a bad rap? I think it does. People tend to view “healthy food” as bland, boring and bad tasting. (Ooooh, check out my alliterative skills!) It certainly isn’t! Well, unless it’s a Brussels Sprout. There’s a healthy food I can do without, thankyouverymuch. But, when offered a cookie or an apple, do more people choose the cookie because they think the apple, being healthy, isn’t going to be as delicious? Okay, perhaps that’s a bad analogy. I would likely choose the cookie, especially if it’s a snickerdoodle. Yum! And, even if it wasn’t a snickerdoodle, if you were offering me a red delicious apple, I’d probably choose the cookie even if it was flavored with Brussels sprouts because I am SO not a fan of the red delicious. Who decided that should be its name, anyway? I certainly didn’t get a vote.
But, I digress. And now I want a cookie.
Anyway, I’m sure she didn’t mean that I’m a great cook in spite of the fact that I’m a health nut and an exercise fiend. Surely, she meant to use the word AND instead of but. 🙂
Speaking of cooking, I tried out a new oven-fried chicken recipe that is AMAZE-BALLS!
Okay, okay. Fine. It should really be called “oven-baked chicken” since there was definitely not any frying involved but who’s going to try that? Sounds boring, doesn’t it? (See….bad rap!) Well, it may SOUND boring but it certainly doesn’t TASTE boring! This chicken is super moist and flavorful on the inside and crispy, crunchy on the outside. Just the way fried chicken is supposed to be! And, it’s easy. And it’s healthy. And, you’ll never know the difference. But, your waistline will. 🙂
Om nom nom!
makes 4 servings
2 cups buttermilk (or 1 cup plain, nonfat greek yogurt & 1 cup milk)
1/4 cup Frank’s Red Hot pepper sauce
1 pound chicken thighs and drumsticks (I opted for boneless, skinless chicken thighs because they are just easier to cook)
2 cups Panko bread crumbs
1/2 teaspoon garlic salt
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1. Combine buttermilk and hot sauce in a large bowl or sealable plastic bag. Add the chicken and turn to coat. Cover the bowl or seal the bag and marinate in the refrigerator for at least 1 hour and up to 12.
2. Preheat the oven to 450 degrees. In a bowl, combine the bread crumbs with the spices. Working one piece at a time, remove the chicken from the marinade and dip into the bread crumbs to thoroughly coat. (When breading food, it’s best to use one hand for the dry ingredients and one for the wet.)
3. Place the breaded chicken on a nonstick baking sheet. Bake for about 20 minutes, until browned and crisp on the outside and cooked all the way through.
Calories 310; Fat 7g (saturated 2.5g); Sodium 710mg
Recipe from Cook This, Not That!