Whole Wheat Panko Lemon-Baked Chicken
I don’t know about you, but to me, lemons are a true reminder of summer! When I first moved to Long Island, we were given a lemon tree as a present, and although it only produces every other year it is one of my absolute favorite attributes about my house. On that note, I incorporate this tangy fruit as much as possible in recipes, both food and drink. My “Whole Wheat Panko Lemon Baked Chicken” is a dish that showcases the beauty of the current season with its light tasty and refreshing flavors.
• 1 lb. skinless boneless chicken cutlets trimmed and cut into 4 pieces (I like a very thin cut, but use thicker if you prefer.)
• 1/2 lemon juiced (plus 1 sliced thinly for garnish)
• 1 teaspoon lemon zest (grated rind of lemon)
• 1 egg beaten
• 1 cup whole wheat panko crumbs
• 1/4 cup freshly grated parmesan cheese (or ground veggie cheese)
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of salt
• 2 tablespoon butter or margerine
• ground pepper to taste
1.) Preheat oven to 350 Degrees.
2.) Squeeze juice from lemon into egg and whisk together.
3.) In a small bowl combine Panko, lemon zest, Parmesan cheese, garlic powder, onion powder, salt & pepper.
4.) Dip the chicken into the egg. Coat chicken in bread crumb mixture. Lay flat in a sprayed baking pan.
5.) Pat butter or margarine on top of chicken in little chunks.
6.) Bake covered with foil for 20-25 minutes OR until chicken is cooked through. (The thicker the chicken, the more cooking time…try not to overcook or it will dry out.)
Garnish with lemon slices and Serve.
Chinese Chicken Light Lettuce Cups
As a mother, it is only right that I get to pick what we are having that day for dinner!! Without question there is no single food type I prefer more than my Asian cuisine. I plow through my 5 favorite condiments faster than my ketchup bottle!! Whether you decide to entertain with these “Chinese Chicken Light Lettuce Cups” or serve them for supper, just know that this will not be the first or last time you make them!
• 1 lbs. diced white meat chicken breast trimmed of any fat
• ½ tablespoon Chinese 5 spice powder (found in most supermarkets in the spice isle)
• 1 tablespoon Japanese Mirin (sweet sake)
• 1 rice wine vinegar
• 2 tablespoon hoisin sauce
• 2 tablespoon dark sesame oil
• 1 teaspoon corn starch dissolved into 2 tablespoons of hot water
• 1 cup celery diced
• 1 cup peeled carrot shredded or diced
• 2 cloves garlic minced
• 1 scallion sliced thinly
• 4 large Iceberg or Bibb lettuce leaves
• 4 teaspoon Chinese Barbeque sauce
1.) Sprinkle Chinese spice blend all over chicken and then gently massage it in to thoroughly incorporate.
2.) In a small bowl combine rice wine vinegar, mirin, hoisin, soy sauce & scallion. Add in chicken and let marinate for at least 2 hours.
3.) Heat a large wok or skillet over high heat and add in carrots and celery. Cook for 2-3 minutes and toss in the garlic. Cook all until crisp-tender.
4.) If necessary add in a bit more sesame oil and pour the chicken mixture into the pan.
5.) Cook until chicken is no longer pink.
6.) Spoon in cornstarch and bring heat down to a simmer. Let sauce thicken and everything cook through.
7.) Once finished, lay out lettuce leaves on a platter and spoon ¼ the chicken & vegetables inside mixture into each piece.
8.) Spread with a teaspoon of Chinese BBQ sauce and serve.
Gluten Free Penne with Mushrooms, Onions & Roasted Garlic
I have to tell you that I am shocked over how many gluten-free products there are! Just recently ,we were all invited to my mother in-laws for a Birthday BBQ who is gluten-free. Not only was the shelf lined up with gluten-free pasta choices galore, but there were fabulous cookies, crackers…snacks; you name it, they had it! This made my job a whole lot easier of bringing a yummy side dish to the festivities. “My “Gluten Sensitive Penne with Mushrooms, Onions & Roasted Garlic” is a super dish for those with some gluten intolerance or for anybody in general that is just craving a light, veggie filled Italian meal. Feel free to sub in regular pasta if you so choose or swap in a different noodle to your liking. I simple enjoyed the penne because the sauce really grabs on to the noodle,but whatever floats your boat.
8 ozs. of whole grain penne (I tend to find a brand with at least 3 grams of fiber per serving to boost up the fiber content!)
1-28 oz. can of whole peeled San Marzano Tomatoes
2 cups Portabella mushrooms cleaned and sliced (I have been told that certain mushrooms are not gluten-free; please use what is appropriate according to your severity)
2 tablespoon olive oil
2 small onions peeled and diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup frozen peas thawed
6 roasted garlic cloves ( See Nic’s Tips below)
Pinch of sugar
1/2 teaspoon salt
Ground pepper to taste
1/4 cup grated gluten free-Parmesan cheese for topping
1.) Cook pasta according to directions.
2.) Heat your oil in a large saute pan over medium heat and add in onions, cook until tender.
3.) Add in portabella mushrooms and stir around until cooked. Drop in roasted garlic
4.) Pour in canned tomatoes with sauce; break up tomatoes and roasted garlic with a wooden spoon.
5.) Season with spices and sprinkle in salt, sugar & ground pepper; lower heat to a simmer. (ADd sugar quantity in per your desire)
6.) Stir to combine and let cook for another 25-30 minutes or until sauce appears thicker. Add in pasta & peas and toss around until coated.
7.) Serve with sprinkled Parmesan cheese and ENJOY!
Nic’s Tips—Roasted Garlic
To roast the garlic, preheat you oven to 400 degrees and peel away the outer-layers of the skin leaving cloves intact. Slice the top off of the pointy end of the bulbs with a sharp knife exposing each garlic clove. Position garlic on a baking sheet and drizzle olive oil over the top. Wrap it tightly in aluminum foil to completely close it up. Cook 45-60 minutes until the garlic looks soft and tender. Let cool and peal outer-layer of each individual clove; it should squeeze right out.
Broccoli, Onion & Cheese Frittata Wedges
Broccoli, Onion & Cheese Spring Frittata Wedges
• 2 small yellow onion sliced extremely thin
• 2 cloves garlic minced or grated
• 1 /2 head broccoli chopped
• 4 large eggs with an additional 8 egg whites
• 1/4 cup of milk (I use milk in my frittatas and water in my omelet; it gives omelet’s a lighter texture.)
• 6 slices of very thin sliced American cheese
• 1/2 teaspoon salt
• ground pepper to taste
• 2 tablespoon light butter
• cooking spray
1.) Preheat your oven to 400 Degrees.
2.) Over medium-low heats add butter to a non-stick oven safe cooking pan.
3.) Once warm, mix in onions; and cook until just starting to brown.
4.) Add in broccoli and garlic and continue cooking until all is tender. Sprinkled on salt and Ground pepper.
5.) In a mixing bowl whisk together eggs & milk.
6.) Pour the egg mixture over the veggies and let cook until the edges start to brown.
7.) Place cheese slices on top of frittata and place in oven.
8.) Bake for about 15-20 minutes or until center seems set and cheese is fully melted.
9.) Once warm, slice into wedges and serve!
*A pizza cutter is a great way to get uniform pieces and get an even cut
*Run a spatula around the edges of the pan and underneath to loosen when serving.
Cadbury Egg Cream Bars
I decided to take a poll the other day, but not just any poll! It was to gage people’s love/hate relationship with the Cadbury Cream Egg. Yes, it was a little kooky, but what I learned is that the public feels very strongly about this symbolic little treat. In general, people seem to either LOVE the candy or really can’t stand it. Well since I created these bars, I am obviously quite the fan. I’d actually live on them if calories were for freebies! Since they are not, I thought it would be fun to make some nibbles that we could alternatively enjoy. They are super fun and a total hit for the kiddies! Warning - Put them on your highest shelf after eating one; they are a bit addictive!
1/2 cup butter (4 tablespoons)
1 package chocolate gram crackers
1 cup dark chocolate chips
1 cup white chocolate chips
1-14 oz. can sweetened condensed milk (not evaporated)
yellow non-pareils sprinkles
small tube of yellow icing
16 Mini Cadbury Cream Eggs + more for decoration.
1.) Preheat oven to 350 degrees.
2.) Place crackers into a large resealable bag and crush with a rolling pin into crumbs.
3.) Using a 9x13 baking pan, melt butter in the oven until it turns to a liquid; remove from oven. (If you do not use a disposable pan, line with foil as clean-up will be much easier!)
4.) Spread cracker crumbs evenly over bottom of pan and with the butter press down molding into a crust. (You should not be able to see the bottom of the pan.)
5.) Next disperse the white chocolate in an even layer followed by the chocolate chips.
6.) Drizzle on the milk completely covering the entire layer and then sprinkle on yellow non-pareils all throughout the top.
7.) Bake for approximately 30-40 minutes OR until the middle seems set and top is ever so slightly browned.
8.) Once cooled cut into small squares and put a dab of yellow icing into center of each piece. For the final touch, gently press the chocolate egg onto each one.
Nic’s Tips: Once bars are done let cool in the refrigerator for at least 2 hours or over night before serving.