Archives for November 2014
Pre-heat oven to 350 degrees.
Remove breadsticks from packaging and roll in your hands to stretch slightly. Tie in a knot and tuck the ends under to create a knot shape. Lightly grease a baking sheet and place knots evenly across the surface of the sheet.
In a small bowl, mix melted butter, garlic and parsley. Evenly brush the butter over all of the garlic knots. Bake for 10-12 minutes and serve hot from the oven.
1/4 cup vegetable oil
4 egg yolks
1 Tbl fresh lemon juice
1 stick unsalted butter, melted
1/8 tsp cayenne pepper
Set up a station to bread the chicken. One flat dish with flour and 1/2 tsp salt, one bowl with egg beaten with water and one flat dish with breadcrumbs, lemon zest, 1 tsp salt, black pepper, fresh parsley, garlic powder and Parmesan cheese. Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). Once oil is hot place chicken gently in the skillet. Cook 4-5 minutes per side. The chicken should be golden brown and breading firm and crunchy. Place chicken on a paper towel lined plate and make the Hollandaise while the chicken rests.
For Hollandaise, heat a double broiler or metal bowl over simmering water (don’t let bowl touch water) on stove top. Quickly whisk together egg yolks and lemon juice in the double boiler. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add cayenne.
Slice chicken into slices and top with Hollandaise. Serve with a leafy green salad.
1 tbsp olive oil
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 small onion, diced
1 1/2 cup chicken stock
2 1/2 Tbl yellow curry, divided
1/2 tsp sesame oil
2 8oz packages cooked udon noodles, drained, rinsed and drained again
1 can coconut milk
1 tbsp honey
2 tbsp low-sodium soy sauce
1 16oz package frozen stir-fry veggies
In a large pot, heat the olive oil over medium heat. Add the chicken and cook almost completely. Add the onion and cook for a minute. Add the 2 tablespoons of curry powder and stir. Add the coconut milk, a bit at a time, stirring. Add the chicken stock, honey and soy sauce. Bring to a slow boil and cook for 5 minutes.
While the soup cooks prepare the noodles. Heat sesame oil in a pan over medium/high heat. Add the noodles and stir for a few minutes. Add 1/2 tablespoon of curry powder, and continue stirring until the noodles are almost dry. Remove from heat and set aside.
Add the vegetables to the soup, cover and cook for an additional 5 minutes.
Place noodles in the bottom of each bowl and ladle soup over the top.