Ingredients
2 cups panko
EVOO
2 large eggs, scrambled
~2 lbs chicken thighs, sliced
Directions
Preheat oven to 450'.
Heat oil in a nonstick pan over medium-low heat; add panko and cook, stirring constantly, until toasty brown. Remove, stir in salt and pepper, and transfer to low bowl.
Dip chicken into egg, then press panko all over each piece. Set on a wire rack above a baking sheet.
Bake for 8 minutes; flip over and continue baking 7 minutes more.
Saturday, November 24, 2012
Friday, November 16, 2012
Salmon-Boursin Risotto
Ingredients
4 cups chicken broth
1 lb salmon
1 1/2 cups arborio
1 onion, diced
1 1/2 cups frozen peas, thawed
1/4 cup white wine
1/2 package Boursin, crumble
Directions
Bring stock to a simmer. Saute onions ~5 minutes; add rice and saute another minute. Add the wine, cook until gone; add stock 1/2 cup at a time, stirring constantly.
In a separate pan, saute salmon; when cooked through, flake and set aside.
Just before the rice is al dente, stir in peas and salmon to reheat. Remove from heat and stir in Boursin.
4 cups chicken broth
1 lb salmon
1 1/2 cups arborio
1 onion, diced
1 1/2 cups frozen peas, thawed
1/4 cup white wine
1/2 package Boursin, crumble
Directions
Bring stock to a simmer. Saute onions ~5 minutes; add rice and saute another minute. Add the wine, cook until gone; add stock 1/2 cup at a time, stirring constantly.
In a separate pan, saute salmon; when cooked through, flake and set aside.
Just before the rice is al dente, stir in peas and salmon to reheat. Remove from heat and stir in Boursin.
Pasta with Sausage and Crispy Panko
Ingredients
1 lb pasta - gemelli or similar
3 T olive oil
1/2 cup panko
1 T fresh thyme leaves or 1 t dried
1/4 t Kosher salt
1/4 t pepper
3/4 lb sausage
1 medium onion, diced
arugula or broccolini
Directions
Cook the pasta; reserve 1/2 cup of cooking water.
Meanwhile, heat 2 T oil in smaller nonstick pan over medium heat. Add panko and cook, stirring frequently, until golden brown. Stir in salt, pepper, and thyme. Transfer to a small bowl.
Meanwhile, heat 1 T oil in larger nonstick pan over medium-high. Squeeze out sausage, add onion, and cook, breaking sausage apart, for 8-10 minutes (until cooked through).
Steam broccolini (or add to sausage mixture at about 5 minute mark?).
Mix pasta, broccolini, and sausage mixture together, serve with panko for sprinkling.
Note: original recipe called for arugula, but it got very bitter. Maybe try again?
1 lb pasta - gemelli or similar
3 T olive oil
1/2 cup panko
1 T fresh thyme leaves or 1 t dried
1/4 t Kosher salt
1/4 t pepper
3/4 lb sausage
1 medium onion, diced
arugula or broccolini
Directions
Cook the pasta; reserve 1/2 cup of cooking water.
Meanwhile, heat 2 T oil in smaller nonstick pan over medium heat. Add panko and cook, stirring frequently, until golden brown. Stir in salt, pepper, and thyme. Transfer to a small bowl.
Meanwhile, heat 1 T oil in larger nonstick pan over medium-high. Squeeze out sausage, add onion, and cook, breaking sausage apart, for 8-10 minutes (until cooked through).
Steam broccolini (or add to sausage mixture at about 5 minute mark?).
Mix pasta, broccolini, and sausage mixture together, serve with panko for sprinkling.
Note: original recipe called for arugula, but it got very bitter. Maybe try again?
Monday, November 12, 2012
Ginger-garlic Chicken Thighs
Ingredients
1 T chopped fresh ginger
2 cloves garlic, pressed
1/2 t Kosher salt
2 lbs chicken thighs
3 T oil
1 bunch broccoli (onions, carrots)
2 T soy sauce
toasted sesame seeds (optional)
Directions
Preheat oven to 450'.
Mix together ginger, garlic, and salt. Loosen the skin on the chicken and press flavour mixture underneath. Brush the outside of the chicken with 1 T oil. Bake until the skin is golden and the chicken is cooked through, 12-15 minutes.
Heat 2 T oil over medium heat. Add broccoli and 1/4 cup water. Cover and cook, tossing occasionally, until broccoli is tender - 6-8 minutes. Pour off any water from the pan, add soy sauce and sesame seeds, and toss to combine. Serve with chicken and rice.
1 T chopped fresh ginger
2 cloves garlic, pressed
1/2 t Kosher salt
2 lbs chicken thighs
3 T oil
1 bunch broccoli (onions, carrots)
2 T soy sauce
toasted sesame seeds (optional)
Directions
Preheat oven to 450'.
Mix together ginger, garlic, and salt. Loosen the skin on the chicken and press flavour mixture underneath. Brush the outside of the chicken with 1 T oil. Bake until the skin is golden and the chicken is cooked through, 12-15 minutes.
Heat 2 T oil over medium heat. Add broccoli and 1/4 cup water. Cover and cook, tossing occasionally, until broccoli is tender - 6-8 minutes. Pour off any water from the pan, add soy sauce and sesame seeds, and toss to combine. Serve with chicken and rice.
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