Lemon-Parm Chicken, Sweet Potato Fritters, Sautéed Spinach

IMG_3878Hello from Charleston!

I’ve been wheat-free for 5 days now and it’s really made me put on my thinking cap. Now, the reason I’m going wheat-free is not because of an intolerance or allergy; I want to eat less processed foods, eat MORE whole foods, and….maybe lose some weight. Luckily, I like gluten-free products.

Disclosure: The chicken was way too big and I should have butterflied them or cut them in half before cooking but hey, you live and you learn. I also attempted baking the chicken in the oven but I’m going to advise you not to do that in the recipe. I think I would have had a better product by cooking them stove top.

Lemon-Parm Chicken

  • 4 chicken breasts
  • zest from 3 lemons
  • 1 cup grated parmesan
  • juice from half a lemon
  • 1 tablespoon olive oil

Easy peezy, lemon squeezy. Cut those bad boy chicken breasts in half and then flatten them with a meat mallet. Mix the zest and parmesan together and coat the chicken well on both sides. Over medium high heat, heat 1 tablespoon olive oil. Cook chicken about 5-7 minutes on each side or until golden brown. Once cooked, squeeze lemon juice over the chicken.

Sautéed Spinach

  • two 8 ounce bags spinach
  • 1 stick butter, divided in half
  • 1/2 red onion, diced, divided in half
  • salt to taste

Soooo this will take two batches of cooking unless you have a humongous pot. It’s kind of entertaining that raw spinach starts off so BIG and the cooked yield is so small.

Melt half the butter over medium heat and sauté half the onion for about 5 minutes. Add the spinach, tossing and coating in butter as it wilts. I cooked it long enough to where half the leaves were still intact and the other half were wilted. I wanted the spinach to still have an ‘al dente’ feel. Add small amounts of salt to taste.

Sweet Potato Veggies Cakes inspired by bestfoodbook

  • 3 pounds sweet potato (about 4)
  • one 15 ounce can corn
  • 3 green onion, sliced thin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 egg
  • 1 1/2 cups plain yellow cornmeal
  • Dipping sauce, see recipe below

Wash potatoes and cut three slits on each side. Cook for 1 1/2 hours on 350 degrees. Allow to cool and scoop out the insides into a large mixing bowl. Add all ingredients and combine well, mashing the potato. Set to cool In the fridge for an hour (I had to stick it in the freezer for about 10 minutes to really speed up the cooling process). You want the mixture to be cool enough to handle to roll into balls and then form into patties. Using a large skillet, fill with vegetable oil until the bottom is covered. Heat on medium high – high. Oil will appear wavy.

Ok. I was able to roll the mixture into a ball and form into patties. The mixture will be very moist but if you are delicate, you’ll do just fine. Lay the patties in the hot oil and fry, flipping once one side is golden. They fry pretty quickly so don’t walk away. Lay on a paper towel-lined plate to absorb excess oil.

Yogurt Dipping Sauce

  • 1/2 cup plain Greek yogurt
  • juice from 1/2 lemon
  • 2 cloves minced garlic
  • salt and pepper to taste

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