ROSEMARY FRIED CHICKEN

ROSEMARY FRIED CHICKEN

Serves 8.

Note: You don't need a thermometer for the oil -- once the rosemary sprigs are hissing, it's time to add the chicken. Because the chicken is finished in the oven, frying time is cut in half.

• 8 chicken legs and 8 chicken thighs (about 3 1/2 lb. total)

• 2 c. low-fat buttermilk

• Coarse salt and ground pepper

• 3 c. flour

• 2 c. vegetable oil, such as safflower

• 1 tbsp. finely chopped fresh rosemary leaves, plus 4 sprigs

Directions

Preheat the oven to 450 degrees, with racks in upper and lower thirds. Line 1 large rimmed baking sheet with foil; place a wire rack over a second rimmed baking sheet.

In a large bowl, combine chicken, buttermilk, 1 teaspoon salt and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days).

In a 5-quart Dutch oven, heat oil and rosemary sprigs over medium-high heat. When rosemary sizzles rapidly, remove and discard. In three batches, fry chicken until golden brown, about 4 to 5 minutes per side; transfer to prepared rack. (If chicken browns too quickly, reduce heat.)

Remove foil; set a rack on that baking sheet. Transfer half the chicken to this empty rack. Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 165 degrees, about 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition information per serving:

Calories429Fat28 gCarbohydrates13 gSaturated fat6 gProtein29 gDietary fiber0 g

TOMATO SALAD WITH PARSLEY VINAIGRETTE

• 1/2 c. fresh parsley

• 1/3 c. olive oil

• 3 tbsp. white-wine vinegar

• 2 tsp. Dijon mustard

• 1 small garlic clove

• 6 plum tomatoes, cored and quartered

Directions

In a blender, combine parsley, oil, vinegar, mustard and garlic; season with salt and pepper and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette and serve.

Nutrition information per serving:

Calories92Fat9 gCarbohydrates3 gSaturated fat1 gProtein0 gDietary fiber1 g

Serves 8.

• 1 lb. medium pasta shells

• Coarse salt and ground pepper

• 1 c. light mayonnaise

• 1/3 c. fresh lemon juice

• 1/2 medium red onion, finely chopped

Directions

Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water. Set aside.

In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion and pasta; season with salt and pepper. Toss to combine.

Nutrition information per serving:

Saturated fat2 gProtein8 gDietary fiber2 g

COCONUT-PINEAPPLE LOAF CAKE

Serves 10.

• 1 1/2 c. sweetened shredded coconut

• 1 1/2 c. flour (spooned and leveled), plus more for pan

• 1/2 tsp. salt

• 1/2 c. (1 stick) unsalted butter, room temperature, plus more for pan

• 1 c. sugar

• 3 eggs

• 1 c. sour cream

Directions

Preheat oven to 350 degrees. On a rimmed baking sheet bake coconut, tossing occasionally, until lightly toasted, about 6 to 10 minutes. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

Fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, about 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. (To store, keep at room temperature, wrapped in plastic, for up to 2 days.)

Nutrition information per serving: