One of the many fun things about working for ACH Food Companies was being able to “play” in the research & development kitchen. I just love “inventorizing” recipes for different occasions. I created this recipe just for my boss at the time, Fulya Eren, and used it not only as a dip but also as a pizza sauce. If you don’t have a food processor, you can also use a blender.
1 15 ounce can garbanzo or cannellini beans, drained & rinsed
½ lemon, freshly squeezed, or 1 tablespoon lemon juice
1/3 cup tahini
2 cloves fresh garlic
1 7 ounce jar roasted red peppers, drained
½ tsp. salt
½ tsp. lemon pepper
½ tsp. ground cumin
2 tablespoon extra virgin olive oil
Place all ingredients in bowl of a food processor, blend until well combined, about 1-2 minutes. Serve with crackers, chips or with fresh vegetables.
One of my favorite appetizers is Caprese Salad Skewers. These delightful little gems are so easy to make and so yummy to eat.
1 large container of Marinated Cilegine Salad, or Cilegine Mozzarella
1 large container of Cherry Tomatoes
Salt & Pepper
Balsamic Glaze (can be purchased in grocery store)
Skewer with one mozzarella ball and one cherry tomato. Repeat with remaining cheese and tomatoes. Place skewers on a serving platter, drizzle with balsamic glaze, chopped fresh basil, salt & pepper.
It has been a long time since I posted anything on my blog. Thanks to one of my blog followers that was at a “Gail’s Pizza Parties” last week who told me she really liked my blog posts and misses them, I am now dedicated to returning to blogging and adding new recipes weekly!
I thought I would share my recipes from “Cookin’ For A Livin'”, a cookbook developed by myself, my boss at the time, Pete Friedman, and an amazing photographer, Jon Hunter.
Baked Olives & Grilled Bread is one of my favorite recipes that I developed in the lab/kitchen. Not only is it an easy dish to prepare, it is also very colorful and healthy!
New Haven pizza is characterized by local water, rigorously selected ingredients, judicious combination of those ingredients, and a disciplined assembly and baking method. New Haven pizza, often spelled Apizza, pronounced “ah-beetz” or just commonly referred to as a “pie”, is thin crust pizza baked very quickly (approx 10 minutes) in high temperature brick ovens that…
“Eat More Chicken”…..so who doesn’t these days???? This recipe is not only quick and easy to make but moist and delicious. Prepare some rice (Near East Rice Pilaf is our favorite), a salad or veggie and you have a healthy meal in under 60 minutes.
First you will want to “pound your chicken” out, to about ½” thickness. There are several ways to do this, some people like to use a plastic zip lock bag, my preferred method is to place the chicken on a cutting board, put a piece of parchment paper (or plastic wrap) over the chicken and then use a meat mallet to pound the chicken. Don’t have a meat mallet? No problem, the back of a small sauce pan works just as good.
Then you will need three bowls, dry (flour), wet (egg mixture), and dry (breadcrumb cheese mixture). This is known as 3-piece breading.
After you have breaded the chicken, place on a plate and refrigerator 30 minutes.
Preheat oven to 375°F. Add butter to a baking pan, place in preheated oven until butter is melted.
Remove pan from oven and add the prepared chicken breasts.
Bake according the recipe directions turning the chicken half way through the cooking time.
Place chicken on a clean cutting board, let rest 5 minutes covered, slice thinly and serve. If you would like a little sauce on this, while the chicken is resting, scrap the pan drippings into a small sauce pan and cook over medium heat. Add ¼ cup white wine or chicken stock and bring to a boil, spoon over sliced chicken.
Oven Baked Cheddar Chicken
Prep time: 15 minutes
Rest time: 30 minutes
Bake time: 20-25 minutes
2 skinless, boneless chicken breasts
½ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon garlic pepper
1 tablespoon Franks Hot Buffalo Wing Sauce, optional
1 tablespoon milk
¼ cup Italian seasoned bread crumbs
¼ cup panko bread crumbs
1 cup sharp shredded Cheddar cheese
Pound chicken breasts to a ½” thickness (http://www.wikihow.com/Pound-Chicken-Into-Cutlets).
In a bowl, mix flour, garlic salt, and garlic pepper. In a separate bowl, beat together the egg, hot sauce (optional), and milk. In a third bowl, mix the bread crumbs, pankos, and cheddar cheese. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press into the breadcrumb mixture. Place prepared chicken on a large plate. Continue with remaining breasts. Cover chicken with plastic wrap and refrigerator 30 minutes (this prevents coating from falling off).
Preheat oven to 375°F. Coat a baking dish with ¼ cup butter. Place dish in the preheated oven until butter is melted. Remove from oven and add prepared chicken breasts into the dish. Bake 15 minutes, remove from oven and flip chicken pieces over. Place back into the oven and bake until chicken temperature reaches 160°F, about another 15-20 minutes. Remove chicken from oven and let rest 5 minutes before serving.