of November 30, 2008
you yearning for something crunchy? Tired of broiled,
sauteed and pan seared. Try oven frying it with
panko. It has the crunchiness you are looking
1/2 cup buttermilk
3/4 cup panko
1/4 cup grated Romano Parmesan cheese blend
1 tablespoon finely chopped fresh parsley (optional)
1 teaspoon garlic salt
1/4 teaspoon black pepper
1 1/4 - 1 1/2 pounds boneless skinless chicken
Olive oil cooking spray
oven to 400 F; have ready a baking pan that's
been lined with foil that is nonstick (like Reynolds
Wrap Release; Kroger also has their own brand)
panko, cheese blend, garlic salt and black pepper
and place in shallow dish.
buttermilk in a shallow dish.
breast tender in buttermilk and roll in panko
mixture. Place in prepared baking pan. Light spray
with cooking spray.
in preheated oven for 20 to 25 minutes, or until
chicken is just cooked through and panko begins
to brown. Turn once half way through cooking.
with your favorite dipping sauce.
NOTE: This method can also be used with vegetables
like zucchini strips or button mushrooms. I have
even used it with sliced cauliflower.
of November 23, 2008
you have never brined a turkey, you are missing
some of the tenderest and moist turkey ever! Here
is a recipe we think is very flavorful.
(16 pound) frozen young turkey
For the brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water
For the aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
all brine ingredients, except ice water, in a
stock pot and bring to a boil. Stir to dissolve
solids, then remove from heat, cool to room temperature
refrigerate until thoroughly chilled.
on the day of cooking, (or late the night before)
combine the brine and ice water in a clean 5 gallon
bucket. Place thawed turkey breast side down in
brine, cover, and refrigerate or set in cool area
(like a basement) for 6 hours. Turn turkey over
once, half way through brining.
few minutes before roasting, heat oven to 500
the apple, onion, cinnamon stick and cup of water
in a microwave safe dish and microwave on high
for 5 minutes.
bird from brine and rinse inside and out with
cold water.Discard brine. Place bird on roasting
rack inside wide, low pan and pat dry with paper
towels. Add steeped aromatics to cavity along
with rosemary and sage. Tuck back wings and coat
whole bird liberally with canola (or other neutral)
on lowest level of the oven at 500F for 30 minutes.
from oven and cover breast with double layer of
aluminum foil, insert probe thermometer into thickest
part of the breast and return to oven, reducing
temperature to 350°F. Set thermometer alarm
(if available) to 161°F.
14-16 pound bird should require a total of 2-2
1/2 hours of roasting. Let turkey rest, loosely
covered for 15 minutes before carving.
of November 9, 2008
for the Overworked Cook - Frozen Foods
if you hardly find time to cook, basic frozen
ingredients such as vegetables, fruits and meats
can help you get a fresh, tasty and nutritious
meal on the table.
you feel like you're compromising on quality or
nutrition, don't worry. Frozen fruits and vegetables
are often more nutritious than their fresh counterparts.
intended for freezing always gets processed and
quickly frozen within hours of being picked, whereas
fresh produce from the grocery store is usually
picked while it's unripe so that it can withstand
Fresh produce may sit in storage or on the shelves
for days, weeks, or even months before you buy
it. Nutrients in fresh foods deplete the longer
they sit on the shelf, whereas freezing preserves
the majority of nutrients in foods, even when
frozen for an extended period of time.
To speed up your kitchen duties, just think, all
the washing, trimming and chopping has been done