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Tuesday, April 5, 2016

Honey Lime Cilantro Slaw

Photo courtesy of the Cooking Corner.
     Over the years I've discovered a variety of types of slaw. None seem to have the bright flavor punch of this slaw. The cilantro adds a bright taste that is enhanced by the lime juice in the dressing. It's balanced out nicely with a touch of honey.
    This particular slaw pairs very well with fish or crab tacos. We had this combination in a restaurant once so this is how I redid it at home.

Honey Lime Cilantro Slaw
1/2 bag slaw mix
1-1/2 T. lime juice
1-1/2 T. olive oil
1 tsp. honey
3/4 cup cilantro
1/2 tsp. kosher slat
1/4 tsp black cracked pepper
1/8 cup onion, diced (optional)
1/4 tsp. cayenne (optional)

In medium bowl, empty half the bag of slaw mix, add onions if using.

In small bowl, make dressing by combining all remaining ingredients except cilantro.

Pour dressing over slaw mix, adding additional salt and pepper. Stir to combine. Add cilantro and mix well.

Chill for an hour or so to combine flavors.

Serves 4.


Cilantro slaw pairs well with crab or fish tacos.
 
Crab tostada with cilantro slaw and pico de gallo.

Monday, March 14, 2016

Italian Broccoli with Parmesan Cheese

Photo courtesy of the Cooking Corner.
     When my kids were younger, I tried to diguise the veggies so that they would eat them. Fresh carrots were served with a side of ranch dressing and French-cut green beans often got a drizzle of Italian dressing to give them a new flavor. It helped tremendously.  
    One night when I was trying to come up with a side dish for dinner, I remembered this idea. So I put some broccoli in a steamer and gave it a drizzle of Italian. After a few minutes in the microwave, a toss to blend the flavors and a sprinkle of Parmesan, this turned out to be a perfect side.

Italian Broccoli with Parmesan Cheese
1 1/2- 2 cups broccoli florets
sprinkle of Kosher salt
1/4 cup Italian salad dressing
1/4 cup shredded Parmesan cheese

Place broccoli florets into a steamer and sprinkle with salt. Pour salad dressing over broccoli. 

Steam broccoli in microwave 4 minutes. Remove and keep covered, letting sit at least 3 minutes.

When ready to serve, slide broccoli into glass serving bowl. Top with Parmesan cheese and return to microwave for 1-2 minutes, until cheese is slightly melted and soft. Cover until ready to serve.

Makes enough for three side servings.  

Thursday, March 3, 2016

Chicken Francaise

Photo courtesy of the Cooking Corner.

     One of the girls at work sent me an idea for chicken that I found interesting. I'd never heard of Chicken Francaise. The ingredients were simple and the steps were to coat, dip and fry like many other chicken dishes. However, I was intrigued at the method and decided to give it a try.
    This dish is made totally backwards from how I'm used to doing chicken. First of all the flour is plain. Everything went into the eggs instead, and not just salt and pepper. I added  parsley and shredded Parmesan cheese, too. Never in my life have I added cheese to any egg wash.

    Once the chicken is cooked, it's removed to a plate so you can make a sauce in the same skillet. It's then returned to the sauce to warm before serving. I can't say that I've ever tried that with breaded and fried meat. It seemed like the crust would get soggy, but it didn't. It was a thin sauce with bright flavors (lemon) that seemed to soak right into the chicken.
     The methods were a little foreign to me, but the combination came out just fine. It seemed to be a good thing to try new methods and techniques because you never know when might learn something new.


Chicken Francaise
4 small chicken breasts
1/2 cup flour

3 medium eggs
2 T. dried parsley, divided (fresh would be nice)
1 cup Sherry (or white wine)
1 cup chicken stock
3 oz. shredded Parmesan cheese (1/2 of 6 oz. bag)
1 tsp. roasted minced garlic (in a jar)
4 T. olive oil
4 T. butter, divided
2 T. lemon juice
salt and pepper

Place each chicken breast in plastic wrap and smack with a meat malot, sauce pan (cast iron) or heavy rolling pin until thin.

Put flour on a plate. Set aside.


Crack eggs into a shallow bowl or container. Add salt, pepper and 1 T. parsley. Mix well. Add shredded cheese and mix again. Set aside.


Heat large skillet over medium (almost medium-high) heat. When hot, add olive oil and 2 T. butter. Swish mixture in pan so as not to burn.


With one hand coat chicken in flour. Place in egg mixture. With other hand coat chicken so that it's well covered. Put in hot oil and cook for about 4 minutes per side, until golden or very light brown. Remove cooked chicken to warm plate. Continue with other pieces as space allows. Do not crowd the skillet.


 Remove skillet from heat and add sherry (to avoid a fire hazard). Return to medium high burner and add garlic, lemon juice, chicken stock and remainder of parsley and butter. Reduce over full heat for 2 minutes. Add chicken back into sauce and continue heating over medium heat.


Plate chicken while sauce is continuing to reduce and just before serving, spoon a few tablespoons of sauce over top.


Makes 4 average servings.

Taste Of Home Recipe of the Day