Healthy Staff Recipes

Aunt Betty’s Oven Fried Chicken
From: Marilyn Winters, Director of Health Center Operations

What You’ll Need

  • 1/2 – 3/4cup nonfat buttermilk,
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon hot sauce (I’m sure she really used a few tablespoons)
  • 2 -3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sesame seeds
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • Olive oil cooking spray


  1. Mix buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.(my mother marinated the chicken overnight)
  2. Preheat oven to 425°F. Line a baking sheet with foil.
  3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
  4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes

Chicken Momo (Dumplings)
From: Domonath Sharma, Community Health Nurse

Ingredients: Chicken Momo(10 serving)

  • Ground chicken- 1lb
  • Chopped medium size fresh cabbage -1
  • Big size onions-2
  • Ginger paste-2 tsf
  • Cumin powder-1tsf
  • Coriander powder-1tsf
  • Green cilantro chopped-1 bundle
  • Olive oil-2 tablespoonful
  • Black pepper powder- ½ tsf
  • Salt to taste
  • (Mix together) for the filling

Ingredients: Wrappers

  • All purpose flour-3 cups
  • Olive oil-2ts
  • Water -1 ½ cup
  • (Make dough and roll to 3 ½ inch diameter flat pieces)

Ingredients: Chutney/Achhar

  • Tomatoes-4 big pieces chopped
  • Sesame seeds fried and ground-2tsf
  • Onoin-1
  • Cumin powder-1tsf
  • Ginger paste-1tsf
  • Coriander leaves-1 bundle chopped
  • Green hot peppers-2 chopped
  • Dried hot peppers-2 chopped
  • Olive oil-2 tsf
  • Salt to taste
  • (Cook in olive oil and make a thick paste)


Though the simple white flour and water is generally preferred to make the wrapper, nowadays all-purpose flour or even the ready-made wrappers are used. Traditionally Momo is prepared with ground /minced meat fillings, but over the past several years the fillings have become more elaborate. These days Momo is prepared virtually with any combinations of ground meat, vegetables, tofu, paneer cheese, soft cheese etc.

The dough is rolled in to small circular flat pieces of about 4 inches diameter. The filling is then enclosed in the wrapper either in a round pocket or in a half -moon crescent shape. Momo is then cooked for 15 minutes over a pre boiled soup in a steamer (multi -chambered momo making utensil). It may also be pan fried or deep fried after being steamed. It is usually served with dipping sauce locally called chutney/ achhar.

Collard Greens and Turkey Sausage
From: LaNealya Flournoy, Referral Specialist


  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 3 teaspoons extra-virgin olive oil
  • 3 medium shallots, thinly sliced
  • 2 lean turkey sausages with casings removed (about 8 ounces)
  • 1 pound collard greens thoroughly wash stems removed and leaves chopped


In a small bowl, mix together first five ingredients (spices). Set aside.

Heat 2 teaspoons olive oil in a large sauté pan on medium-hig heat. Add shallots and cook, stirring frequently, for 3 minutes, until softened. Add turkey sausage and half of spice mixture and cook, breaking up meat with a wooden spoon, for about 3 minutes, until browned.

Remove from pan, leaving as much oil as possible in the pan.

Stir 1 teaspoon olive oil, collard greens, and remaining spice mixture into pan. Cover and cook for 2 minutes. Sprinkle in some water to ensure greens don’t burn.

Remove lid, stir, and cook for 10 to 15 minutes to desired tenderness.

Stir every few minutes. Add sausage mixture back to pan, stir, and cook for 1 more minute, until heated through. Serve immediately.

Chicken Schwarma
From: Dr. Marcia Katz, Family Medicine


  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley


Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, and then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.