You might know already how much I love tamales. I love all the tamales and I have close to 10 different types on the website with more currently planned.

 

I think the most asked question is about the lard in tamales. From my grandmother's expression when I asked her about lard, I think many people must have strong opinions about it.

No, you don't need to use lard. You have alternatives, if you like.

 

After researching oils and fats, I found that the oil with the least amount of saturated fat is safflower oil and I used that for this batch of Green Chicken Tamales.

 

Safflower oil is light and doesn't have a lot of taste, unlike olive oil, which adds a distinct flavor. Both would be worthy additions with safflower oil having 1g of saturated fat, while olive oil has 2g of saturated fat.

 

I know there are probably die-hard chefs who will say that lard gives so. much. more. flavor. But, I've got to be honest. I noticed no difference.

 

Fat is fat. There's no getting around the calories. But, you can make healthier choices about the fat and, after developing this recipe using the healthier option, I see no reason not to use it more frequently.

Can I interest you in a little treat? White Chocolate Almond Blondies are delicious.

 

These buttery, gooey cookie bars almost melt in your mouth. They're made with both melted and solid white chocolate chips. I don't know about you, but white chocolate is my favorite!

 

Be sure to freeze your extras. Not only does it keep you from eating an entire pan of cookies, but there's nothing more fun than finding a couple of cookies in the freezer later on. 

 

Put the frozen cookie bars on the counter for about 15-20 minutes and they're usually ready to eat. 

 

Until next week...

 

Enjoy!