2019-05-01 Better Homes and Gardens

4. Coat chicken pieces,
   one at a time, with batter
   using a spoon to evenly
   cover chicken. Return
   batter-coated chicken to
   rack. Chill at least
   30 minutes or up
   to 2 hours. Discard any
   remaining batter.


5. In a 5- to 6-qt.
   heavy-bottom pan heat
   oil to 325°F. Cover a
   baking sheet with paper
   towels; set a wire rack
   on top. Add chicken, three to four
   pieces at a time, to hot oil. Fry 15 to
   18 minutes or until deep golden brown
   and cooked through (170°F for breast
   pieces, 175°F for thighs and drumsticks).
   Transfer to wire rack; let drain
   5 minutes. Transfer to a baking sheet
   in a 300°F oven while frying
   remaining chicken. Makes 6 servings.
   each serving 685 cal, 40 g fat,
   151 mg chol, 1,459 mg sodium, 29 g carb,
   1 g fiber, 43 g pro.

SPOON BREAD-

STUFFED POBLANOS

For extra style points, top with

fresh corn kernels toasted in a

skillet just before serving.

hands-on time 30 min.

total time 1 hr. 20 min.

6 poblano chile peppers

3/4 cup yellow cornmeal

3/4 cup frozen fire-roasted whole

kernel corn, thawed, or fresh

corn kernels

1/4 cup all-purpose flour

1/4 cup sugar

1 tsp. baking powder

1/2 cup buttermilk

1/2 cup heavy cream

1 egg

3/4 cup crumbled blue cheese (3 oz.)

1. Preheat broiler. Arrange peppers
   on a baking pan lined with foil. Broil
   4 to 6 inches from heat 15 minutes
   or until skin is blackened on all
   sides, turning occasionally. Transfer
   to a heatproof bowl. Cover with
   plastic wrap. Let cool.
   2. Once cool enough to
   handle, peel off skin. Cut a
   small slit on one side,
   keeping pepper intact;
   gently scoop out seeds.
   Gently swish in
   a bowl of water to make
   sure all seeds are
   removed. Pat dry.
   3. Preheat oven to
   375°F. Coat a 3-qt. baking
   dish with nonstick
   cooking spray. In a bowl
   combine cornmeal, corn,
   flour, sugar, baking powder, 1/2 tsp. salt,
   and 1/4 tsp. black pepper.


2. In a separate bowl whisk together
   buttermilk, cream, and egg. Pour into
   dry mixture; stir to combine. Fold in
   half the blue cheese.


3. Arrange poblanos in a single layer in
   prepared dish. Gently fill each pepper
   with spoon bread batter. Spoon
   remaining batter around peppers.
   Sprinkle top with remaining blue
   cheese. Bake about 25 minutes or until
   spoon bread is puffed and golden
   but still tender. Let stand 10 minutes.
   Makes 6 servings.
   each serving 315 cal, 14 g fat,
   65 mg chol, 405 mg sodium, 40 g carb,
   2 g fiber, 12 g sugars, 10 g pro.

GEM LETTUCE

SALAD WITH CHAMOY

DRESSING

Chamoy is a popular salty-sweet

Mexican condiment made with fruit

and chiles. You’ll often find it

served as a dip for fresh fruit; it’s

especially delicious with mangoes

and peaches.

total time 25 min.

1 lb. baby gem lettuce, washed and

dried thoroughly, or two 8-oz.

romaine lettuce hearts, cored

and leaves separated

1 ripe avocado, sliced

1 mango, peeled and sliced

1 large watermelon radish or

large red radishes, sliced

(about 3/4 cup)

2 Tbsp. apricot or peach

preserves

130 | May 2019

FOOD RECIPES

I LOVE TO TAKE

FOODS I GREW UP

EATING AND

INCORPORATE

MEXICAN

INGREDIENTS TO

GIVE THEM A

MODERN TWIST.

KATE RAMOS

®, TM, © 2018 Kellogg NA Co.

Bite-size

magic.

®

®