Southern Fried Skinnyfied Fall Favorites

Tuesday, October 20, 2015 - 9:00pm
by Channing Boone

When I woke up at 5:30 this morning and my feet hit the cooler than normal floor, I became enthusiastic at the realization that fall temps and fall weather were finally here! Things like pumpkin spiced lattes, fall-scented candles, and comfy scarves are hitting store shelves. Weekends spent sipping hot cocoa and roasting marshmallows around the campfire are upon us.

As the cool weather approaches, I am always searching for “comfort food”recipes. Sometimes it’s difficult to find the balance between the comfort of calories and a nutritious meal. That is where RIDE TV show host, Paige Duke’s Southern Fried Skinnyfied recipes come in handy. Paige has modified classic fall favorites into healthier “jockey” styled cuisines that are cowboy approved.

Let’s catch up with Paige as she shares her recent travels and a few recipes that are sure to have you ready for a fall feast…

Pumpkin seeds are roasting in the oven and my kitchen smells heavenly! The aroma of salty Cajun seeds and cinnamon sugar seeds is wafting through the house.

Yesterday we carved pumpkins and here is your public service announcement: Don’t throw away your pumpkin seeds…Just don’t! They are super healthy for you and make such a great snack. Just clean them well, lay them out to dry, toss them in some olive, coconut, or ghee oil, add your spices of choice and roast at 325 degrees for about 40 minutes until they are golden brown.

On another note, it is finally feeling like fall in Texas. After a few cool days and getting my hopes up that fall was here, the temperature shot back up to the upper 90’s where it has stayed, until now on this brisk 63* morning, getting hotter as I type, but almost fall day!

I have been traveling around the country and recently shot an episode of Southern Fried Skinnyfied out at Ruidoso, New Mexico’s Cowboy Symposium. I spent the day at the World Championship Chuckwagon Cookoff and became fascinated with cowboy cooking. Not to brag or anything, but we filmed at the Robertson Wagon most of the day and they ended up winning- Hello Good Luck Charm!

But, nonetheless, the cooler temperatures have me excited for fall, so I’ve decided to share a couple of my favorite fall recipes with you.

Rosemary Roasted Butternut Squash

Until about 2 years ago I had never seen or heard of butternut squash. Maybe I was a sheltered country girl or something, but I had only ever had the yellow squash from Papa’s garden…which was usually fried.

Or maybe it’s because they are just such a pain to peel, that no one ever cooked them in my family.

Have no fear, if you don’t want to peel them most places sell already diced butternut squash in the produce section. Lifesaver.

This is my absolute favorite way to cook butternut squash. I could literally eat the entire pan! My family was digging in for seconds too, which is a victory in my book, considering it almost looks like sweet potatoes and the only way they eat sweet potatoes is in a load of brown sugar and butter casserole.

Ingredients:

  • 1 butternut squash, peeled and cubed

  • 1 clove garlic, minced

  • 2 sprigs fresh rosemary, finely chopped

  • 2 tablespoons olive oil

  • sea salt to taste

  • ground black pepper to taste

Directions:

  1. Preheat oven to 400

  2. Toss squash with garlic, oil, rosemary, salt and pepper

  3. Spread squash in a single layer on a baking sheet

  4. Bake for 45 minutes or so until squash is easily pierced with a fork

Pork Chops with Apples

There aren’t many things that smell as good as apples cooking. Here is a simple recipe for baking porkchops. I highly recommend using honeycrisp apples, one bite and you’ll realize apples will never be the same!

Ingredients

  • 1 T grass fed butter or olive oil

  • 4 bone-in center-cut loin pork chops

  • 2 large crisp apples (try Honeycrisp), cored and each cut into wedges

  • 1 onion, cut into 12 wedges

  • 1 teaspoon chopped fresh thyme

  • 1/3 cup unsalted chicken stock

  • 3 tablespoons cider vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat oven to 425°. Coat a pan with cooking spray.

  2. Heat a large nonstick skillet over medium-high heat.

  3. Add butter; swirl until butter melts.

  4. Add 2 pork chops to pan; cook 3 minutes on each side or until browned.

  5. Remove from pan. Repeat procedure with remaining 2 pork chops.

  6. Transfer pork to pan; scatter apple, onion, and thyme around the pork chops.

  7. Combine stock, vinegar, and oil; drizzle over meat and vegetables.

  8. Sprinkle with salt and pepper.

  9. Roast at 425° for 25 minutes or until apples are golden brown and pork chops are desired degree of doneness.

If you decide to try these recipes, make sure to tag me @paigeduke #SFSonRIDETV! 

I have been traveling around the country and recently shot an episode of Southern Fried Skinnyfied out at Ruidoso, New Mexico’s Cowboy Symposium. I spent the day at the World Championship Chuckwagon Cookoff and became fascinated with cowboy cooking. Not to brag or anything, but we filmed at the Robertson Wagon most of the day and they ended up winning- Hello Good Luck Charm!

Currently, I’m gearing up for Wrangler Shoot and then it’s off to the PBR finals for a week. I’m also super excited for the launch of my cookbook, “Southern Fried Skinnyfied.” Keep an eye out for it via www.ridetv.com/shop. 

RIDE TV would love to see your Southern Fried Skinnyfied inspired dishes! When you whip up dinner using Paige’s recipes above, be sure to tag @RIDETVNETWORK on Instagram and RIDE TV on Facebook. Stay tuned for more fall and winter recipes to warm you up as the temperatures begin to drop.