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Pompeian OlivExtra Canola and Olive Oil Blend

Pompeian Olivextra is a very healthy combination of olive oil, which is high is monounsaturated fat, ad canola oil, which contains beneficial omega-3. It's cholesterol and trans fat free, and contains olive oils natural anti-oxidants. It's also high in natural vitamin E. It's versatile, being great on salads, as well as for sauteing because it has a high smoke point.

Peanut Butter Chicken with Dipping Sauce

Peanut Butter Chicken with Dipping Sauce

1 egg, slightly beaten
1/3 c. creamy or chunk style peanut butter
1 tsp. salt
1/8 tsp. pepper
1/3 c. milk
8 chicken drum sticks
1 c. fine dry bread crumbs
1/4 c. corn oil

Mix together egg, peanut butter, salt and pepper. Gradually add milk, beating with a fork to blend. Dip chicken in egg mixture; then dip in crumbs.

Place in a greased 13 x 9 x 2 inch baking pan.

Sprinkle remaining corn oil over chicken pieces. Bake in 375 degree oven for 45 minutes or until chicken is tender.

Note: Instead of the 1/4 corn oil, I greased the baking pan using Canola Oil cooking spray. Then, once the prepared chicken was on the pan, I sprayed the chicken with a spritz more of the cooking spray. This reduces the fat content of the dish by removing the 1/4 c. oil, but still gives it something to help crisp it.

Also, I didn't use drumsticks; I used a few skinless, boneless chicken breasts and cut them into "fingers."

My DH loved it (so did the kids.) Next time, instead of regular bread crumbs, I am going to try Panko crumbs.

I served it with a Peanut Butter dipping sauce.

For the Dipping Sauce:

1/2 cup Creamy Peanut Butter
6 tablespoons water
3 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey

To the above, you can add:

1/2 cup parsley or cilantro leaves, chopped
1 teaspoon sesame oil
Pinch of cayenne powder

Place all ingredients in a blender; blend on medium-high until smooth.

Note: I omitted the soy sauce, because I didn't want an asian flavor. I increased the water by 1 tablespoon, and increased the lemon juice by 1 tablespoon. I also didn't use the parsley, sesame, or cayenne. Because all the ingredients were smooth, I didn't have to use a blender, just whisked well with a fork.

Next time, I may try using chunky peanut butter!

Happy New Years Peas

A traditional southern New Year's dish is black eyed peas and ham hocks. An old saying goes, "Eat peas on New Year's day to have plenty of everything the rest of the year."

We modified this for our tastes; turkey sausage and chicken, and added to the sauteed onions some diced carrot, celery (leftover from Christmas.) To the reserved liquid, we added some chicken base for additional flavor. We also added a little pepper, pinch of garlic, and some parsley.

• 1 pound dried black-eyed peas
• 1 pound link sausage, or your favorite
• 1 small onion, chopped
• 3 tablespoons brown sugar (we used light)
  
• 1 tablespoon prepared mustard
• 1 teaspoon salt
• 1 cup prepared barbecue sauce

Rinse, prepare, soak, and cook peas in about 3 cups water, following directions on the package. Drain and reserve half of the cooking liquid. In a skillet over medium heat, brown sausage and onions; drain off excess fat.

Place peas in a 3-quart casserole; add sausage and onions. Stir in reserved liquid, brown sugar, mustard, salt, and barbecue sauce. Bake at 300° for 1 to 1 1/2 hours.