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It’s a Tuesday night and the last thing you feel like doing is cooking for yourself.  But to your dismay, your wallet is empty.  No Joy Yee’s delivery tonight.  And oh, look at that, the chicken in your freezer is about to expire.  Solution? Drag your lazy feet into the kitchen and whip up this easy and incredibly flavorful dish.  Throw the chicken on the pan, whip up a quick sauce, and in a matter of minutes you’ll have a dish more meaningful and tasty than anything you can order.  Because ginger is such a unique and powerful flavor, it helps make the perfect sauce for a mildly seasoned chicken. The butter-lemon-ginger combination gives the breaded chicken a zingy pop of flavor that will have you begging for more.   Cook up all your nearly-expired chicken breasts and put the leftovers in the fridge for an easy sandwich or zesty chicken salad tomorrow.

 

Prep time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings: 4

Ingredients:
4 thin sliced chicken breasts
3/4 cup Progresso plain bread crumbs
3 tablespoons Extra virgin olive oil
1/2 teaspoon ground ginger
2 tablespoons fresh lemon juice
3/4 stick unsalted butter

Directions:

1. Pat each chicken dry with paper towel.
2. Layer a shallow pan or plate with bread crumbs. Coat chicken with bread crumbs  by placing them in the pan and turning them over several times.
3. Heat a large pan on over medium-high heat. When hot, pour the 3 tbsp. olive oil. When the olive oil is hot, add chicken to the pan and cook for about 3-4 minutes on each side, until chicken is golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

4. When chicken is cooked, place on paper towels to absorb excess oil.  Cover to keep warm.
5. Melt the butter over low heat in a small sauce pan.

 

 

 

 

 

 

 

 

 

 

 

 

6. When butter is just melted, but still creamy, remove from heat and whisk in ground ginger.  Whisk vigorously.
7. While whisking, gradually pour in lemon juice.  Sauce should thicken slightly as you whisk.
8. Pour sauce over chicken and enjoy!

Imagine it’s 1933. Matilda Mendelsohn is sitting in her kitchen alone, listening to the screams and laughter from her five sons playing in the street outside.  There, on the counter, is an old banana, a few days too ripe, too brown to be eaten.  Does she let it go to waste? No. Matilda has little money to feed her five hungry, growing boys, so no food can be left uneaten.  She takes the rotten banana, mashes it up in a bowl.  She scrounges around the kitchen for some leftover flour, a little butter.  Before she knows it, she has a banana bread masterpiece, and her recipe will be passed down from generation to generation.  We present to you: Great Grandma’s Original Banana Bread Recipe, just as delicious as it was 79 years ago…

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:
1/2 cup butter, softened at room temperature
1 1/2 cups white granulated sugar
2 eggs, well-beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 sour cream (or substitute with Greek yogurt)
1 teaspoon vanilla extract
Powdered sugar
and of course  – 1 brown, over-ripe banana

Directions
1. Preheat oven 375ºF.
2. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mash the banana and combine with sour cream (or Greek yogurt). Set aside.
4. In a third bowl, mix together butter and sugar until light and fluffy.
5. Stir 2 well-beaten eggs into the butter and sugar mixture.
6. Alternate adding the banana/sour cream mixture and flour mixture into the butter/sugar/egg mixture until combined.
7. Finally, stir in vanilla extract.

8. Pour batter into greased glass pan.

9. Bake for about 30 minutes. To make sure the banana bread is done, stick a toothpick in the middle – if it comes out clean, it’s ready!

10. When the banana bread cools, sprinkle powdered sugar on top, and indulge.

Eating the same old salad over and over gets real boring, real quick.  Switch it up with this arugula Parmesan salad recipe that literally only takes five minutes to make.  You’ll love how fresh the arugula tastes with the lemon-parmesan dressing.  The lemon brings out the full, leafy flavor of the arugula and the Parmesan gives it a savory kick.  Final step? Screw the croutons and add some color! We topped this salad with some crisp cherry tomatoes. Not only does it make it taste better, but it looks pretty damn good too.

Total Time: 5 minutes

Servings: 3

Ingredients:
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Salt and pepper to taste

Directions:

1. Mix olive oil, Parmesan cheese, lemon juice, and salt and pepper in a small bowl.

2. Combine arugula and tomatoes in a large bowl.

3. Top with lemon-parmesan dressing. For more lemon flavor, zest half a lemon on top.

Roasting veggies is one of the easiest ways to cook them (and healthy too!)  But this isn’t your average roasted broccoli recipe.  This one includes red pepper flakes to give the green buds a spicy and delicious kick. It’s also topped with savory parmesan cheese and sweet, acidic lemon juice to give the broccoli a whole range of flavor.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Servings: 4 (as a side dish)

Ingredients:
2 bunches of broccoli equaling about 4 cups
1 to 2 tablespoons olive oil (or if you’re feeling fancy, garlic grapeseed oil)
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Juice of 1/2 lemon
Parmesan cheese, grated

 Directions:

1.  Preheat oven to 425ºF
2.  Slice the bunches of broccoli into florets (little individual broccoli pieces) and then into halves or quarters.  Leave a couple inches of stem on each piece. Transfer to large bowl.

3.  Sprinkle red pepper flakes, salt, and pepper onto broccoli.

4.  Drizzle oil evenly over broccoli.

5.  With your hand or a large spoon, toss the broccoli in the bowl until evenly covered with the seasoning and oil.
6.  Spread out broccoli onto a parchment paper-covered cookie sheet.
    *No parchment paper? Spray the cookie sheet with Pam or grease it up with some olive oil.
    *No cookie sheet? Use a shallow glass pan.

7.  Put into oven for 10-15 minutes, until broccoli heads start to brown.
8.  Take broccoli out of oven and transfer to platter.
9.  Drizzle with lemon juice and sprinkle grated parmesan over broccoli.

10.  Eat up!