Monday, January 19, 2015

Trisha Yearwood's Slimmed Down Recipes


1 cup buttermilk

1 tablespoon hot sauce, such as Louisiana Hot Sauce

4 boneless, skinless chicken breasts, cut in half

Kosher salt and black pepper

1½ cups multigrain panko breadcrumbs

3 tablespoons grated Parmesan

1 lemon, quartered, plus 1 tablespoon lemon zest

1 teaspoon red pepper flakes

Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture. Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes. Preheat the oven to 400 degrees. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.


¾ cup sifted cake flour

¼ cup unsweetened cocoa powder

1½ cups sugar

12 large egg whites

Pinch of salt

1½ teaspoons cream of tartar

¾ teaspoon vanilla extract


3 cups strawberries, sliced

2 tablespoons sugar

Special equipment: a 9-inch angel food cake pan

Preheat the oven to 375 degrees. For the cake: Sift the cake flour with the cocoa and ¾ cup of the sugar into a large bowl. Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining ¾ cup sugar, about 2 tablespoons at a time. Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about ¼ cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding. For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.