Dr Oz: Healthy Comfort Cookbook Review Art Smith
America’s favorite celebrity chef, Art Smith, stopped by the Dr. Oz Show to share some of his favorite comfort food recipes, all of which can be found in his new cookbook titled Healthy Comfort. Art says he managed to fight off Diabetes while creating healthy versions of his favorite recipes in hopes of not only comforting himself, but also others.
Dr Oz: Art Smith’s Unfried Chicken Recipe
Here is what you need to make 4 servings:
- 4 skinless and boneless chicken breasts, cut in half
- 1 1/2 cups multigrain or whole wheat panko bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 1 tablespoon Louisiana hot sauce or another hot sauce
Here is what you need to do:
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine the buttermilk and hot sauce. Add the chicken pieces to the buttermilk and soak in the refrigerator for at least 1 hour, but no more than 24 hours.
- In a large plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well combined.
- Remove the chicken from the buttermilk and add to the bag with the bread crumb mixture. Seal and shake the bag until the chicken breasts are evenly coated with the bread crumbs.
- Take the chicken breasts from the bag and place on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
- Bake the chicken for 25-30 minutes or until just cooked through.
Dr Oz: Art Smith’s Dark Chocolate, Pumpkin Seed and Sea Salt Bark Recipe
Art Smith says you should never have to go without dessert and as long as you follow his rule of using 65% dark chocolate, you can still enjoy a treat every now and then.
Here is what you need for 8 servings:
- 1 pound bittersweet chocolate (at least 65% cacao), coarsely chopped
- 1 cup pumpkin seeds (pepitos)
- 1 teaspoon sea salt
Here is what you need to do:
- Line a baking sheet with parchment paper.
- To temper the chocolate, place 3/4 of it in a microwave-safe bowl. Program the microwave to 50 percent power and heat the chocolate uncovered for 30 seconds and then stir with a rubber spatula. Repeat, heating for 30 second intervals and stirring each time until most of the chocolate in the bowl is melted, about 3 minutes total.
- Using an instant-read thermometer, check the temperature of the chocolate. It should be between 110 degrees and 115 degrees. If it hasn’t reached the ideal temperature, continue to heat in microwave (in 10 second increments). Add the reserved chocolate and stir constantly until completely melted and smooth and thermometer reads 88 degress to 90 degrees. The chocolate is now tempered.
- Add the pumpkin seeds to the chocolate and stir until combined.
- Using an offset spatula spread the chocolate in an even layer, about 1-4 inch thick, on a baking sheet lined with parchment paper. Sprinkle the sea salt over the chocolate and let the bark cool at room temperature until hard. Break into pieces and enjoy!
- Store the bark in an airtight container at room temperature.
Dr Oz: “Healthy” Desserts
“Mammograms” – Powdered sugar, vanilla, cocoa powder and peanut butter formed into a ball and sandwiched between two graham crackers.
“Molar” Cupcakes – Bake your favorite cupcakes and cut off the top to create a flat surface. Crumble the tops and stir together with frosting. Form into teeth shapes and place on each cupcake. Cover with a white layer of fondant.