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Thankful Carrots, Cornmeal Oven-Fried Chicken and Picksweet Edamame

October 23, 2014

Thankful Carrots:

When you make these carrots, you will be thankful you did; hence, the name “Thankful Carrots.” These are so good that you will want to make them and serve them with your Thanksgiving meal.  This is my version of “Spiced Glazed Carrots” from Taste of Home Comfort Food Diet Cookbook, 2010.  (Kevin Wilson)

1 lb. fresh carrots, cut into slices

3/4 c. unsweetened apple juice

1 cinnamon stick

3/4 tsp. ground cumin

1/2 tsp. ground ginger

1/4 tsp. ground coriander

2 tsp. lemon juice

2 tsp. honey

In a cast iron skillet, combine the first seven ingredients.  Bring to a boil.  Reduce heat.  Cover and cook on low until carrots are crisp-tender, about 10 minutes. Remove cinnamon stick.  Add lemon juice and honey to carrots.  Bring to a boil; cook, uncovered, for about 2 minutes or until sauce is thickened.

Cornmeal Oven Fried Chicken

This quick and easy recipe yields one of the most moist chickens ever.  it is a fairly healthy version to fried chicken and the oven does all the work for you!  Who needs Kentucky Fried Chicken when you have this recipe around?  This is our version from Taste of Home Comfort Food Diet Cookbook, 2010.  (Renee Wilson)

1 c. dry bread crumbs

1 c. yellow cornmeal

2/3 c. Parmesan cheese

1/2 c. dried parsley flakes

1 1/2 tsp. garlic powder

1 tsp. salt

1 tsp. onion powder

1 tsp. dried thyme

1 tsp. pepper

1 c. buttermilk

1 cut-up chicken, skin removed  (If you cannot find a cut-up chicken, ask someone in the market to cut one up for you.)

Combine all dry ingredients.  Place buttermilk in a shallow bowl.  Dip chicken in buttermilk, then coat in dry ingredients.  Place on greased baking sheet.  Bate at 375 degrees for 50 minutes.

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From → Carrots, Chicken

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