Tag Archives: Honey

Ditchin’ the salad bar: A tribute to Sizzler’s Malibu chicken

fatdude_malibuchicken

I butchered and froze the various parts of three chickens early last week and I’ve been thawing it out in phases for different recipes: stock from the bones for beans and soup; coconut “fried” chicken and grilled coconut curry chicken with the thighs; Buffalo sauce with Greek yogurt ranch on the wings from “Cook This, Not That”; and a Philly chicken “cheesesteak” with one of the breasts.

I haven’t decided what to do with the legs yet, but I’m leaning toward rubbing them down in pesto and roasting them in the oven.

We were going to do chicken tikka masala with rest of the thawed out breasts but Indian food is freakin’ complicated and I didn’t feel like measuring out 100 different spices. I was about to make more of that cheesesteak chicken when the craving for Sizzler’s Malibu chicken hit me simultaneously in belly and brain.

I must have seen a Sizzler commercial during football and the propaganda worked.

My brain did a quick scan: Chicken and ham, check. Panko, check. Mustard, mayo, honey; yup.

It was on.

I ran the chicken through the batter station and par-pan-fried it on each side. They roasted at 400 degrees for 10 minutes before I pulled it out of the oven.

I covered it with the ham and slivers of muenster cheese. In general 2 oz. of deli meat is 50 to 60 calories and 1 oz. of cheese is 100 calories. I know I’ll spend 160 extra calories in the name of good taste, and you shouldn’t be afraid to either if you are eating lean all the time.

I whipped up the sauce while the chicken cooked for another 5 minutes. Equal amounts of yellow mustard and low-calorie olive oil mayo with a drizzle of honey. You’ll want about a tablespoon for each breast. That’s about 50 calories.

When the chicken is done put it on a plate, spoon some of the sauce on it and sprinkle with a little parsley for some fresh zip. The simple sauce is greater than the sum of its parts and you can’t argue with tender chicken in a crunchy coating covered in salty ham and gooey cheese.

I grew up eating at Sizzler. All you can eat shrimp as a kid, and later steak and Malibu chicken dinners with mom when I got older. I’ve since left the restaurant and its bountiful buffet behind, but with this recipe in my arsenal the loss of dinosaur-shaped chicken nuggets and garlic toast doesn’t sting as much.

Week 33, Juice 3: The Sweet-Tart

Here goes, Juice 3. Nadia thought it was too sour still, but if  you love grapefruit like I do, this is the one for you.

There’s a pound of strawberries and a spot of honey in the mix to provide some sugar, but it’s needed to counteract so much beautiful tartness. A bunch of kale turns everything a mucky brown, but it adds more to the nutritional scorecard than flavor on this outing.

Keep reading for the recipe. Continue reading Week 33, Juice 3: The Sweet-Tart

Week 32, Meal 2: Sweet and sour chicken

Chef Brian’s pretty awesome at “magic tricks,” or at least that’s what I call them. Every once in a while, he’ll introduce a new technique to me that blows my mind. Some of my favorite tricks of his include corn pudding and salsa verde broth; Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts adds a new one to the repertorie: reconstituted raisins, plumped up fat and juicy with acidic balsamic vinegar.

Paired with a sticky glaze on skinless chicken thighs, the tart raisins provide perfect contrast in this sweet, sour and nutty dish.

Continue reading Week 32, Meal 2: Sweet and sour chicken

Week 32, Meal 1: Fall harvest

One of the most rewarding parts of writing this blog is getting to turn Chef Brian’s recipes–which I never get to actually see before I cook them–into a very tasty reality.

The first dish of the “Killer Kale” menu is a shining example of that.

Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and cipollini onion features sweet butternut squash, salty pepitas and a multi-dimensional marinade do wonders for this simple meal. Vibrant oranges, deep greens and so many caramelized shades of golden brown bring to mind the fall season.  The veggie mix on its own would be a highlight at any Thanksgiving table.

… It’s never too early to plan, right?

Continue reading Week 32, Meal 1: Fall harvest

Week 32: Killer kale

Off the top of my head, I can come up with a shortlist of foods we should all have regularly: blueberries, almonds, green tea, dark chocolate, salmon and … kale. I hardly ever ate it before, but the leafy green has been used a few times here on Fat Dude.

Full of vitamins and minerals, kale is a neutral green that goes well in a variety of dishes. That’s why Chef Brian decided to spotlight kale with our Week 32 menu:

Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and ciopolini onion

Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts

Week 32, Meal 3: Citrus and Adobo Marinated Tuna over roasted fingerlings, kale, and tomatoes with garlic-chile oil and adobo citrus sour cream

Each recipe makes two portions. Keep reading for the full shopping list.

Continue reading Week 32: Killer kale

Week 30, Meal 2: Super fly stir fry

I complained to Chef Brian when he sent me the vegetarian menu because I’m just the worst when it comes to stir fry. I’ve burned the bottom out of two woks and anything I make in one turns into soy-flavored charcoal.

I borrowed a good wok from my buddy Kevin, all the stars aligned, and I knocked this one out of the park (thanks to a stellar recipe, for sure). The sauce is the star here–tangy, spicy, sweet–and the tofu, slightly crisp from a flash fry in the wok, soaks all of it up.

Here’s Week 30, Meal 2: Veggie-tofu stir fry with umeboshi plum vinegar soy sauce.

Continue reading Week 30, Meal 2: Super fly stir fry

Menu 30: Veggin’ out

I’m back in the kitchen this week after a long time away from Chef Brian’s menus, and while I have been cooking blog repeats and simple meals at home, I’m definitely glad to be back in the Fat Dude kitchen.

Chef Brian wrote this menu some time ago, meant as a way to get me back into healthy eating after I let my waistline go to hell for the last couple of months of 2011.

But, as it turns out, I don’t need a kick start because I’ve been hitting the gym since the beginning of the year. And now that I have an exercise routine down, it’s time to get the knives out once again. Here’s what’s cooking for Menu 30: Veggin’ out:

Week 30, Meal 1: Black bean and spinach enchiladas verde

Week 30, Meal 2: Veggie-tofu stir fry with umeboshi plum vinegar soy sauce

Week 30, Meal 3: Vegetarian paella

As always, each recipe makes 2 servings, though you might have some leftovers with these recipes. But when has that ever been a bad thing? Follow the link the shopping list. Continue reading Menu 30: Veggin’ out

Week 29, Meal 1: Salmacado salad and the no-oil salad dressing

I think years of processed and fast foods muddled my expectations of what food could be, because every time Chef Brian puts together an all-star dish, I’m like “Dang, this is the best thing ever. How’d he get fill in the blank to taste like this?”

For this dish, the “blank” is a salty-sweet honey and fish sauce glazed salmon sitting on a salad of creamy avocado and tropical fruit. A no-oil salad dressing, made with light coconut milk and peanut butter, and punctuated by jalapeno, shallot and cilantro, tie this whole plate together. It’s fresh fare prepared with care; light, but enough to satisfy this fat dude.

While the fish was fresh, the protein for my other two salads went bad within a day (thanks Whole Foods), and because I’m on a blogging budget, I’m holding off on making those other two salads until I can afford to next week. But without further ado, here’s Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing. Continue reading Week 29, Meal 1: Salmacado salad and the no-oil salad dressing

Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list. Continue reading Week 29: Salads that don’t suck

Week 26, Meal 1: If you like orange and ricotta …

Once upon a couple of years ago I reached into a cookbook Chef Brian gave me for Christmas and took a stab at his waffle recipe.

It was through this recipe that I learned the very important distinction of weight vs. volume — needless to say I chose the wrong measurement and ended up with super-flat waffles. Thankfully, it doesn’t matter if pancakes are flat because, you know, they’re supposed to be.

Here’s the idiot-proof recipe (don’t hold me to that) for Week 26, Meal 1: Orange-ricotta pancakes with honey-pistachio yogurt.

Continue reading Week 26, Meal 1: If you like orange and ricotta …

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