Buttermilk Roasted Chicken

I am forever looking for good, healthy chicken recipes. Isn't everyone? We've also been having drumsticks once a week lately. They are so economical & easy. Over 3 lbs. for $4? Yes, please. So when this one caught my eye on Pinterest (Are you a Pinner? If not, you must ;) I say that in jest but I really love the ideas I get on there. My hubby has an ongoing joke about starting his own board called "DisPinterested". Ha! But, as I always say, he reaps the rewards of my internet savvy.) Well, when I saw the buttermilk part I was sold. It is a great, underused, lowfat ingredient. Then my friend Sarah at A Taste of Home Cooking made it. I took her advice & roasted the chicken longer & actually at a higher temperature. I also lined my cast iron pan with foil instead of using a regular baking pan. The verdict?

While the chicken was juicy indeed & we loved the paprika taste, something was still missing for me. I could definitely see using the marinating method for oven fried chicken. Or maybe as a good go to for summer grilling with spicy sides, etc. It was good but not worth the overnight prep when my Honey Lime Chicken comes out just.as.juicy & tastier at that!

<3 Lishie 

Buttermilk Roast Chicken
Modified by A Taste of Home Cooking 

Originally from Smitten Kitchen

• 2 cups buttermilk
• 5 garlic cloves, peeled and smashed
• 1 1/2 tablespoons kosher salt
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons paprika, plus extra for sprinkling
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts
• Drizzle of olive oil
• Flaked or coarse sea salt

Whisk buttermilk with garlic, salt, sugar, paprika & lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) & pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for 24 & up to 48 hours.

When ready to roast, preheat oven to 450 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine & arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika & sea salt. Roast for 40-45 minutes for legs; until brown & a bit scorched in spots.

Buttermilk Mashed Potatoes

Fluffy goodness!

So my hubby has to really work on lowering his cholesterol & triglycerides. They are scary high & it's convinced him to start trying the food I make for Gabriel & me. But as I know best of all people, with my crohns disease, you cannot restrict 100%- you must have taste & some comfort. A great way of doing this is figuring out a way to cut the fat & salt in recipes by substituting other, healthier components. One great substitute is buttermilk.

Buttermilk is what's left in cow's milk after butter is made; The fat has been removed to make the butter, hence the name. And it is healthier than milk. It also has more lactic acid than regular milk so it's easier to digest. (This fact has been attributed to it's long shelf-life.) So if buttermilk can be subbed in a creamy meal- do it!

Buttermilk Mashed Potatoes

• 6 large Potatoes, skinned (I used Golden)
• 1/2 Cup Milk (I use Skim)
• 1/4 Cup unsalted Butter
• 1/2 Cup Buttermilk
• S & P, to taste

Cut the potatoes into even pieces. Boil a 4 Quart sauce pan of water. Add the potatoes carefully & allow the water to be brought to a boil again. Lower the heat to a simmer & cook the potatoes 10-15 minutes more, until a piece falls off of a fork. 


While the potatoes are cooking, warm the (regular) milk & butter in a small sauce pan, allowing the butter to fully melt (but do NOT boil or simmer!)


Drain the potatoes in a colander then return the cooked potatoes to the sauce pan. Mash to your desired consistency. Add the warmed milk/butter mixter. Add the buttermilk & S & P, to taste.

To accompany the buttermilk mashed potatoes, I was able to get my hubby to try my Turkey Meatloaf... & it was a hit! He liked it; Mikey liked it! (Note- I never call Michael, Mikey ;) )  Look at all of the delicious, fresh goodness in that picture to the left... I mean, FRESH spinach, how can one go wrong?! And another side for this Monday night was asparagus. Tonight, to make it simple for Michael, so he can actually taste the veg, I tossed the fresh asparagus in extra virgin olive oil, lemon zest & juice & grated a tiny bit of parmesan cheese on top. I roasted it in the oven on 375 degrees for 15 minutes.  

My toddler, Gabriel & I have have eaten asparagus tons of times, no big deal... but Michael didn't.ever.want.to.touch.it. He ate his serving tonight though. Baby steps... for my hubby...it's all that I or the nutritionist can ask!

Michael seemed content & full at the end of the meal. And guess what? I'm content that he was content... & that he was attempting to be healthy.

W is for Waffles

So I woke up this morning feeling fine... & wanted WAFFLES! I rarely do. Usually, it's pancakes but not today. Pulled my trusty waffle-maker out of the cupboard & whipped up some buttermilk waffles.

Buttermilk Waffles

• 1 & 3/4 cup AP Flour
• 2 TBSp Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 2 Eggs
• 2 cups Buttermilk
• 1/2 cup Canola Oil
• 1 tsp Vanilla

Mix dry ingredients (first 5) in a medium-sized bowl. Make a "well" in the center of the dry mixture.

W is for Waffle!

In another bowl, whisk together the eggs, milk, oil & vanilla. Pour the liquid mixture into the "well" then incorporate both the dry & liquid ingredients together. The batter should be lumpy!


Ladle the amount called for by your waffle-maker (I do two ice cream scoops-full) onto a cooking sprayed, pre-heated waffle-maker. Follow directions for your appliance from here. 

I topped the waffles with maple syrup & fresh strawberries. Delish!

My waffle-maker was a gift from my Step-Mom & I love it. It's a Villaware. For more of my favorite kitchen gadgets, go here.

*Lishie tip- This same batter can be used for Belgian waffles. Waffles are not just for breakfast! Add fried chicken & there's dinner! Or Shrimp & grits. Add ice cream & hot fudge- Dessert! YUM.