Buffaloaf

Serves 4*

Okay, I'm not one to toot my own horn, BUT this has to be one of the best things I've ever eaten, let alone come up with.  The photo does it no justice.  If you've ever eaten bison/buffalo meat, you will appreciate this recipe by just reading the ingredients... if you haven't tried bison/buffalo meat yet, you are in for a treat.  Bison is so much leaner than beef, AND tastes even yummier in my opinion.  According to an article on Livestrong.com, "a 3 oz. serving of beef sirloin contains 12 grams of fat, while 3 oz. of bison sirloin contains just 5 grams. Beef sirloin is also higher in saturated fat, with 5 grams, compared to 2 grams of saturated fat in bison sirloin."  Pretty impressive, huh?  Ground bison can be found at your local Whole Foods Market (or other high end grocery), and even some basic grocery stores - just ask your butcher!  I made Garlicky Spaghetti Squash on the side, and it was a perfect meal.  I hope you enjoy this as much as I did!!

*Just a tip: you will probably want to double this so that you have left-overs!

Ingredients:

• 1.5 lbs. ground buffalo (bison)
• 15 oz. of Rao's Marinara Sauce (or your favorite marinara/spaghetti sauce)
• 2 eggs
• 1 cup whole wheat Panko crumbs
• 1/4 cup sweet onion, chopped
• 2 tbsp. fresh basil, chopped
• 1 can of chipotle peppers in adobo sauce - use 1 pepper, deseed and finely chop - about 1 tbsp.
• 8 oz. fresh mozzarella cheese (Buffalo mozzarella if you feel like spending the $!), cut into 1/4 inch slices
• 1 tsp. Kosher salt
• 1/4 tsp. freshly cracked black pepper
• 2 tbsp. grated parmesan cheese, for topping

Directions:

Preheat oven to 350.  In a large bowl, combine the buffalo meat, half of the marinara sauce, eggs, Panko crumbs, chipotle pepper, onion, basil, salt, and black pepper.  Mix well.  Divide the mixture into thirds.  Spread 1/3 in the bottom of an ungreased 9x5" loaf pan.  Place half of the mozzarella slices on top.  Repeat layers, and end with the meat.  Bake for 30 minutes.  Spread the rest of the sauce on the buffaloaf. Bake for an additional 20 minutes.  Remove from oven, and add parmesan to top.  Bake for 5 minutes more.  Let sit for 5 minutes before serving.  Enjoy!!

Oven-Fried Chicken

Serves 4

Something about Anthropologie makes me the happiest girl on Earth when I'm walking around the store - especially when the clearance section has something I can't live without.  That's just what happened recently when I came across the cookbook, "Poulet - More Than 50 Remarkable Meals That Exalt The Honest Chicken," by Cree LeFavour, sitting alone on the clearance bookshelf.  I opened the book, and after reading only a few pages, I knew I was going to absolutely love cooking from this book.  Not only does Poulet have amazing recipes, but it also has wonderful advice that I've taken and run with in my own recipes.

This is one of my favorites so far... It's super crispy oven-fried chicken.  While it's so much healthier than deep-fried chicken, it's flavor and texture trumps any fried chicken I've had - partly because you don't have guilt from all of the oil you're wiping off of your face at the end of the meal!  The photo above shows the chicken breasts I made (the original recipe calls for thighs).  I've made both the thighs and breasts with this recipe, and although I love dark meat, I really liked how much crispier the breasts were since they have to be in the oven for a longer period of time.  I hope you enjoy this recipe as much as I do!  I'm sure that I will be posting another recipe from this cookbook in the near future! :)

Ingredients:

• 1/4 cup milk
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 tsp. Kosher salt, plus 1 tbsp.
• 8-10 bone-in, skin-on chicken thighs (or 4 bone-in, skin-on chicken breasts)
• 1 cup all-purpose flour
• 1/2 tsp. cayenne pepper
• Black pepper
• Flaky salt for finishing
• 1/4 cup coursely chopped fresh chives or parsley

Directions:

In a large bowl, stir together the milk, olive oil, lemon juice and the 1 tsp. Kosher salt.  Add the chicken to the bowl and turn to coat on both sides.  Marinate at room temperature for at least 30 minutes and up to 1 hour, or cover and refrigerate up to 24 hours. If refrigerating, return the chicken to room temperature for 30 minutes or so to take the chill off before cooking.

Preheat the oven to 400° F.

Stir together the flour, 1 tbsp. Kosher salt, and cayenne in another large bowl.  Season with the black pepper.  Lift the chicken pieces from the marinade and dredge in the seasoned flour to coat on both sides.  Give each piece a little shake to remove any excess flour.  Lay the pieces on a parchment paper-lined or lightly greased baking sheet, skin-side up.

Bake the chicken for 30-40 minutes, turning after 15 minutes, or until the crust is a deep, golden brown.  Either insert an instant-read thermometer into the thickest part of a thigh or cut into a thigh with a paring knife.  The thermometer should register 175° F.  If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone.  If the chicken isn't done, bake for 5 to 10 minutes longer and check it again.

When the chicken is done, remove it from the oven, sprinkle with a little flaky salt, and let rest for 5 minutes.  Arrange on a platter or divide among individual plates.  Scatter the chives or parsley on top and serve.

Oven-baked Potato Chips

These were so easy! I was intimidated because I had NO idea what was going to happen when I stuck the potatoes in the oven! I like really crispy, browned potato chips, so I ended up leaving them in the oven for a few minutes longer than I listed below.

You will need:

• 1/2 Idaho potato, sliced from end to end very thinly
• Olive oil to drizzle
• Kosher salt

Directions:

Move oven rack to the second to the top slot, and turn broiler on low. Arrange thinly sliced potato on a baking sheet & drizzle lightly with olive oil, moving slices around to coat evenly. Sprinkle with salt. Broil on low for 15 minutes, or until potatoes are browning nicely. Remove from oven & transfer the potato chips to a paper towel lined plate to cool. I liked serving these with a Vegenaise lemon-pepper sauce (mix 1/4 cup Vegenaise, squeeze of 1 lemon wedge, and freshly cracked pepper). Yum!