Chicken Strips with Blue Cheese Dressing

Ingredients

Chicken:
  • 1/2 cup low-fat buttermilk
  • 1/2 teaspoon hot sauce
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt 1 pound chicken breast tenders
  • 1 tablespoon canola oil
Dressing:

 

  • 1/2 cup fat-free mayonnaise
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1 tablespoon red wine vinegar
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
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Southern Buttermilk Biscuits

Ingredients

  • 1/2 cup cold butter, cubed
  • 2 cups self-rising flour
  • 3/4 cup buttermilk
  • Melted butter

Directions

  1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
  2. Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Kalamata Olive Bread with Oregano

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 tablespoons butter, melted
  • 2 large egg whites
  • 1/4 cup pitted kalamata olives, chopped
  • 1 tablespoon chopped fresh oregano
  • Cooking spray

Fresh Strawberry Cake

Ingredients

  • 2 1/2 c. cake flour
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 c. butter
  • 1 1/2 c. sugar
  • 2 tbsp. sugar
  • 1 c. strawberry preserves
  • 4 eggs
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. red food coloring
  • 1/2 c. Buttermilk
  • 1 3/4 c. heavy cream
  • 1 1/2 pt. strawberries

Buttermilk Lemon Verbena Ice Cream

Ingredients

  • 2 cups heavy cream
  • 3/4 cup turbinado sugar
  • 6 egg yolks
  • 1/4 teaspoon sea salt
  • 8 sprigs fresh lemon verbena
  • 2 cups fresh buttermilk

Directions

  1. In a large saucepan, combine the cream, salt, and a 1/2 cup of the sugar. Cook over medium-low heat, stirring gently, until the cream just starts to steam. Off the heat, stir in the lemon verbena sprigs, and steep for 10 or more minutes.
  2. In the meantime, separate out your egg yolks (reserve the whites for omelets or meringue) and, in a medium-sized bowl, whisk with the remaining 1/4 cup of sugar. Set aside.
  3. Remove the lemon verbena sprigs from the cream mixture, and reheat over medium-low heat until everything is starting to steam and small bubbles form along the edge. Whisk a quarter cup of cream into the yolks, and then add several more scoops of warm cream to temper the yolks before you add then to the cream. When the yolks are warm, slowly whisk them into the hot cream mixture. Continue cooking the cream mixture over low heat for five minutes, or until it thickens enough to coat the back of a wooden spoon. If your egg tempering resulted in any chunks, or if you’re an ice cream purist, you can strain the mixture through a mesh sieve. (I am a lazy sort, and wouldn’t think of dirtying my strainer unless I absolutely had to.)
  4. Remove from heat, stir in the buttermilk, and chill in the fridge for three hours. If you’re in a hurry, set the bowl of custard over an ice bath and it will chill in an hour.
  5. Process ice cream according to your ice cream maker’s instructions, spoon into storage containers (I use covered glass loaf dishes) and then cure in the back of the freezer for at least three hours. Serve with an herb garnish, or maybe a slice of fruit pie.

Lemon Cake

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

 

For the glaze:
  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice