One of America’s Favorites – Buttermilk

January 30, 2017 at 6:33 AM | Posted in One of America's Favorites | 4 Comments
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buttermilk-right-compared-to-fresh-milk-left-the-thicker-buttermilk-leaves-a-more-visible-residue-on-the-glass

Buttermilk right compared to fresh milk left the thicker buttermilk leaves a more visible residue on the glass

Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.

The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, Nepal, India, Sri Lanka, Nicaragua and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Ireland, the Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia and the Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cow’s milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness.

The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.

Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts with the rising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork, whereby the lactic acid helps to tenderize, retain moisture, and allows added flavors to permeate throughout the meat.

Kitchen Hint of the Day!

November 3, 2016 at 5:36 AM | Posted in Kitchen Hints | 2 Comments
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In a hurry to make a recipe that calls for Buttermilk and you’re out…….

 

In a pinch you can use regular milk with lemon juice.

Kitchen Hint of the Day!

April 15, 2016 at 5:21 AM | Posted in Kitchen Hints | Leave a comment
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Try a marinade…..

 

Marinate red meats in wine to tenderize. Marinate chicken in buttermilk to tenderize.

Spicy Baked Buttermilk Chicken Tenders w/ White Rice and Asparagus

September 1, 2015 at 5:02 PM | Posted in chicken, Uncle Ben's Rice | 7 Comments
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Today’s Menu: Spicy Baked Buttermilk Chicken Tenders w/ White Rice and Asparagus

 

Spicy Baked Buttermilk Chicken Tenders w White Rice and Asparagu 013
Another hot and humid day out, might as well get used to it as it’s settled in here for a while they say. For Breakfast I made a Breakfast Sandwich consisting of Egg Beater’s Egg Whites (1 serving), 2 Slices of Simple Truth Canadian Bacon, 1 slice of Sargento Colby Longhorn Ultra Thin Cheese, and all on a toasted Healthy Life Whole Grain English Muffin. Love that Canadian Bacon! After my morning workout went outside and cleaned up the driveway and around the house before it got too humid, lot of leaves out there already! Back in helped out Mom with laundry and did some light cleaning around the house. For dinner tonight it’s Spicy Baked Buttermilk Chicken Tenders w/ White Rice and Asparagus.

 

Spicy Baked Buttermilk Chicken Tenders w White Rice and Asparagu 005
I had picked up a package of Simple Truth Chicken Breast Tenderloins at Kroger the other day. To prepare them I’ll need; 1 Cup Low – Fat Buttermilk, 1/2 Cup Hot or Medium Wing Sauce (I used Kroger Brand Hot Wing Sauce), 1 Cup Whole Grain Bread Crumbs (I made my own by putting 2 slices of Whole Grain Bread in a Food Processor), 1 Package Shake and Bake Panko Bread Crumbs, 3 tablespoons Kraft Grated Reduced Fat Parmesan Cheese, Sea Salt and Ground Black Pepper (to taste), and 2 Tablespoons Canola Oil. A combination of some great ingredients, that will give the Chicken a fantastic flavor!

 

 

Ready for the oven...

Ready for the oven…

To start I mixed the buttermilk and hot wing sauce together in a shallow pan. Added in the chicken, coating well. Marinate in the refrigerator for 1 to 1-1/2 hours (I actually let it marinate for 3 hours). Preheated the oven to 400 degrees. Combined the Bread Crumbs, Panko, and Parmesan cheese (mixing well) in a shallow dish. Allow excess marinade to drip off each chicken strip before dredging it in the crumb mixture. Season to taste with Salt and Pepper and then dredge the strips in the crumb mixture. Spread 2 Teaspoons Extra Virgin Olive Oil over the bottom of a large baking sheet. Heat the pan in the oven for 5 minutes. Remove baking sheet from the oven and place the coated chicken strips in a single layer. Bake for 15-20 minutes until cooked through (165 degrees). Winner, Winner, Chicken Dinner (sorry had to use that)! The Chicken had a great crust on it and was moist and just bursting with flavor! You have the heat of the Wing Sauce along with the creaminess of the Buttermilk, and the crust of the Panko, it’s a perfect trio. A for sure “Keeper Recipe”

 

Roasted Asparagus 2
Then for one side dish I prepared Roasted Asparagus. To prepare the Asparagus I needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

 

Spicy Baked Buttermilk Chicken Tenders w White Rice and Asparagu 014
Then for the other side I prepared some Uncle Ben’s White Rice. I usually have Brown Rice but Mom and dad like White Rice so White it is! Easy to prepare; Just bring Water and Rice to a boil. Reduce heat and cover for 20 minutes and done! Rice is so good! For dessert later a Dole Mini Banana and a Honey Crisp Apple Slice.

 

 

 

 

Spicy Buttermilf Baked Chicken Tenders 002

Spicy Baked Buttermilk Chicken Tenders

Ingredients:

1 Package; Chicken Tenderloin, or Chicken Breasts cut lengthwise into 1″ wide strips
1 Cup Low – Fat Buttermilk
1/2 Cup Hot or Medium Wing Sauce
1 Cup Whole Grain Bread Crumbs (I made my own by putting 2 slices of Whole Grain Bread in a Food Processor)
1 Package Shake and Bake Panko Bread Crumbs
3 Tablespoons Kraft Grated Reduced Fat Parmesan Cheese
Sea Salt and Ground Black Pepper, to taste
2 Tablespoons Canola Oil
Bleu Cheese Dip or Wing Sauce, for dipping (optional)
Instructions:
* Mix buttermilk and hot wing sauce together in a shallow pan. Add in chicken, coating well. Marinate in the refrigerator for 1 to 1-1/2 hours.
* Preheat oven to 400 degrees. Combine bread crumbs, panko, and Parmesan cheese well in a shallow dish or loaf pan. Allow excess marinade to drip off each chicken strip before dredging it in the crumb mixture. Season to taste with Salt and Pepper and then dredge the strips in the crumb mixture.
* Spread 2 T. oil over the bottom of a large baking sheet. Heat in the oven for 5 minutes. Remove baking sheet from the oven and place the coated chicken strips in a single layer.
* Bake for 15-20 minutes until cooked through (165 degrees).

 
UNCLE BEN’S® ORIGINAL CONVERTED® BRAND RICE

Premium quality rice that delivers consistent results and cooks perfectly every time. No wonder it’s an American Uncle Bens White Riceclassic! (Available in 1 lb. & 2 lb. boxes; 5 lb., 10 lb. & 12 lb. bags.)
NUTRITIONAL CLAIMS & PRODUCT BENEFITS
For premium quality rice that delivers consistent results and cooks perfectly every time, look no further than UNCLE BEN’S®. Available in 1, 2, and 3 pound boxes, and 5, 10 and 12 pound bags.
Nutritional Claims & Product Benefits:
UNCLE BEN’S® ORIGINAL CONVERTED® Brand Long Grain White Rice supports a healthy heart* and a well-balanced diet. It is enriched with vitamins and iron, naturally fat-free, and certified by the American Heart Association.

Plus, it has these other nutritional benefits:
* Sodium Free
* Excellent Source of Folic Acid
* Naturally Fat Free
* Cholesterol Free
* 0 g Trans Fats & No Saturated Fat
* Gluten Free & Hypoallergenic
American Heart Association: Meets American Heart Association food criteria for saturated fat and cholesterol for healthy people over age 2.
*Diets low in saturated fats and cholesterol may reduce the risk of heart disease.
UNCLE BEN’S® uses premium rice grains grown in the U.S.A.

https://www.unclebens.com/products/white-rice/original-converted

 

“Meatless Monday” Recipe of the Week – Sour Cherry Chocolate Scones

August 3, 2015 at 5:13 AM | Posted in Meatless Monday, PBS | Leave a comment
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For this week’s “Meatless Monday” Recipe of the Week, it’s a Sour Cherry Chocolate Scones. This one has Cherries, Chocolate, Buttermilk, plus other ingredients. It’s from the PBS Recipe site that has so many fantastic recipes like this one. http://www.pbs.org/food/recipes/

 

 

Sour Cherry Chocolate Scones
Bake Sour Cherry Chocolate Scones for a tart and rich baked treat.

 

 

PBS3

Ingredients
3 cups all-purpose flour
3 tablespoons white granulated sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoons unsalted butter, frozen
1/2 pound sour cherries or regular cherries, pitted and halved
6 ounces chocolate chunks or chips or morsels
1 cup buttermilk, plus about 2 tablespoons more for topping
1 tablespoon turbinado sugar, as topping
Directions
1 – Line a baking sheet with parchment and set aside.
2 -In a large mixing bowl, mix together the flour, sugar, baking soda and salt.
3 – Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it resembles the size of small peas.
4 – Add the cherries and toss so they’re evenly distributed throughout the flour. Next, do the same with the chocolate chunks or chips.
5 – Create a well in the center of the flour mixture and in one batch, add the buttermilk. Using a wooden spoon or spatula, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough scones. Form the dough into 1 1/2-inch thick disk. Using a knife, cut the scones into 8 equal triangles. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees F.
6 – Brush the tops with the buttermilk and sprinkle with a bit of turbinado sugar. Transfer the scones to the oven to bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.

 
http://www.pbs.org/food/recipes/sour-cherry-chocolate-scones/

Kitchen Hint of the Day!

January 13, 2015 at 6:33 AM | Posted in Kitchen Hints | Leave a comment
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Instead of the water your recipe calls for, try juices, bullion, or water you’ve cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Kitchen Hint of the Day!

November 29, 2014 at 7:34 AM | Posted in Kitchen Hints | Leave a comment
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Have you ever wondered how restaurants serve very tender, moist chicken breasts all the time? They submerge the breast in buttermilk for 3-4 hours under refrigeration before cooking.

Fried Chicken Tenders w/ Multi – Grain Medley and Cut Green Beans

October 26, 2014 at 4:49 PM | Posted in chicken, greenbeans, rice | 1 Comment
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Today’s Menu: Fried Chicken Tenders w/ Multi – Grain Medley and Cut Green Beans

 

 

 

Chicken Tenders Minute Grain Medley 007

I believe we have our Indian Summer going on here in west Chester. They say it’s usually after the first frost, most of our area had their first one Tuesday morning. Then about a day later the temps started climbing, a high of around 64 today. Then they’re calling possibly for record highs near 80 degrees for the next few days. So this might be our last blast of heat. Not much going on today, got some housework done and settled in for another afternoon of Football, NFL this time. For dinner tonight I prepared Fried Chicken Tenders w/ Multi – Grain Medley and Cut Green Beans.

 

 

 
I used Kroger Simple Truth Natural Chicken Tenders. I seasoned the Tenders with, McCormick Perfect Pinch Parmesan Herb Seasoning, Sea Salt, and Ground Black Pepper. Then I got some Low fat Buttermilk and poured a cup of it in a plastic container and mixed about 5 shakes of Frank’s Red Hot sauce into it, mixing well. I then added my Chicken Tenders to it, sealed it and set it in the fridge to marinate. When it came time to prepare them I removed them from the marinade, shaking off any excess of the Buttermilk mix. I laid them on a large dish that I had already added Shake and Bake Seasoned Panko to. Rolled the Tenders in the Panko until all sides were covered with Panko Crumbs. Let them sit a few minutes and I used a large skillet, I sprayed with Pam w/ Olive Oil Spray and added 2 tablespoons of Canola Oil to. Heated the skillet on medium heat. After Oil was heated I added my Tenders. I cooked them about 5 minutes per side until golden brown and 165 internal temperature. They came out delicious! The seasoning was spot on and the Buttermilk and Hot Sauce mixture gave it a fantastic taste. The Panko gave it a beautiful crust. As they say “Winner, Winner Chicken Dinner”.

 

 

 
For one side dish I tried a new one, Minute Multi-Grain Medley. I seen this advertised the other day and it looked and sounded great so I picked up a box of it at Walmart yesterday. It has Brown Rice, Thai red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! The box contains 4 – 2 Serving Packets and easy to prepare. Combine water and the contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water. Bring to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed. Remove from heat. Fluff with fork and serve! Esay to prepare and makes one excellent side dish. Another staple for side dishes. Plus it’s only 160 calories and 31 net carbs. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
 

 

 

 

Minute Multi Grain Medley
Minute Multi-Grain Medley

 

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]
Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g

 

 

http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Kitchen Hint of the Day!

June 23, 2014 at 5:44 AM | Posted in Kitchen Hints | Leave a comment
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Looking for just a little something to elevate that recipe? Instead of the water your recipe calls for, try juices, bouillon, or water you’ve cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Kitchen Hint of the Day!

July 14, 2013 at 10:16 AM | Posted in Kitchen Hints | 2 Comments
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Buttermilk can be substituted for 2 percent or whole milk in most pastry or bread recipes. Buttermilk is less than 1 percent fat, almost equal to skim milk, but it has a thicker consistency.

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