Onward we go to Fat Tuesday! Friday was a bust, I spent all day trying to ‘bake’ beignets. Yes, bake them and after 4 batches, standing there covered in powdered sugar, I learned one thing – somethings are just better fried!

My sister is notorious for calling me while she is in the grocery and asking me how to make something. I even went so far to make her a cookbook one Christmas that had all of our favorites and she still calls from the store. So this is my attempt to start a new collection of our favorites and maybe she will print these off before heading to the store!

Recipe:

2 boneless, skinless chicken breasts

1 cup low-fat buttermilk

1 cup all-purpose flour

1 tbsp Tony’s Cajun seasoning

Hot Sauce

Whole Wheat Slider Buns or Dinner Rolls

Iceburg Lettuce

Spilt each chicken breast lengthwise, then pound until 1/4″ to 1/2″ thick, cut each piece in half to make 8 small chicken cutlets.

Place chicken in a large baggie, pour in buttermilk and a few drops of hot sauce. Seal bag and make sure all chicken is well coated. Chill in fridge for 1-2 hours.

Take chicken out of the fridge and let set out for about 15 minutes. Mix together flour and cajun seasoning. Take chicken from the buttermilk mixture, shaking off excess buttermilk and dredge in flour.

Place chicken on a wire rack that has been generously sprayed with oil spray and is sitting on top of a cookie sheet. Place in a 375 degree oven and bake for 15-20 minutes, depending on the thickness of the chicken. The turn the broiler on for about 5 minutes until the chicken has browned on top.

For Easy Remoulade Sauce:

1/2 cup 0% Fage Greek Yogurt

1 tbsp Hellman’s Mayo

1 tbsp creole mustard or stone ground mustard

1 tbsp sweet pickle relish

1 tbsp fresh parsley, finely chopped

1 tbsp Worcestershire sauce

1/8 tsp cayenne pepper

1/4 tsp paprika

Combine all ingredients. Chill before serving.

To assemble, spread a teaspoon of remoulade on the top and bottom of the slider bun, add chopped iceberg lettuce and oven fried chicken.

Notes:

Soaking the chicken in buttermilk tenderizes the meat so that when it is baked it doesn’t dry out.

Mama always says that “nothing good ever happens after midnight” , so growing up I had to be home way before midnight. Anyone that’s from the south, knows one thing good does happen after midnight - Krystal. Sure they’re great for breakfast, lunch or dinner but after midnight those little square burgers really hit the spot.

Once I was in college, the after midnight rule was out the window and yes, I would be in line at the Krystal with hundreds of other souls, standing there with their mouths watering, waiting to get their hands on a sackful of little square burgers!

Recipe:

1 lb lean ground beef

1 tbsp Worcestershire sauce

salt and pepper

8 tsp reduced fat blue cheese crumbles

lettuce

Place ground beef in a mixing bowl, season with Worcestershire, salt and pepper, mix together well and form 8 slider patties.

Cook in a large pan over medium-high heat, about 4 minutes each side, when done let sliders rest and top with 1 tsp blue cheese on each patty.

Place sliders on bun with lettuce, top with caramelized onions and hot jalapeno sauce.

For caramelized onions:

1 tsp olive oil

1/2 sweet onion, sliced

Heat 1 tsp olive oil in a small saute pan on low heat, add onions and let cook slowly while you are cooking the sliders. Onions usually take 15-20 minutes to caramelize.

For hot jalapeno sauce:

1 tbsp Hellman’s mayo

2 tbsp stone ground mustard

1/2 tbsp hot jalapeno pepper jelly

Combine all ingredients in a small bowl. Chill before serving.

Notes:

Can’t find slider buns? Just use a large square dinner roll. I like to use Sara Lee classic dinner rolls.

Wrapping up meat and three week with this cool, creamy salad just about sums up a good slaw. Some meals are just better with a side of crunchy, tangy slaw. I have never quite understood why some restaurants serve cole slaw in a small silver container on the side of your plate. It seems like an after thought and it’s usually not all that good.

In a meat and three or barbecue joint, the cole slaw is a pretty important side dish. With just the right amount of crunch and zest, a good slaw can compliment an already great meal. I love cole slaw on a good barbecue sandwich or a spicy taco and cannot even imagine a basket of fried fish with out it.

My version has a lot less mayo but still the same zip as a classic southern slaw.

Recipe:

2 cups cole slaw mix

2 tbsp 0% Fage greek yogurt

1 tbsp Hellman’s mayo

1 tsp apple cider vinegar

1 tsp sugar

1/4 tsp celery salt

pepper to taste

Combine yogurt, mayo, vinegar, sugar, celery salt and pepper in a small bowl. Gently toss dressing with slaw and chill at least 30 minutes before serving.

Leftovers? Make some meatloaf sliders. I use Sister Schubert’s wheat dinner rolls, top with meatloaf and spoonful of tangy slaw!