Tag: garlic cloves

Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception.

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.

One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!

Ingredients for 2 portions:

2 large boneless, skinless chicken breasts (about 8-10 ounces each)

salt, freshly ground black pepper and cayenne to taste

1 tablespoon olive oil for searing

1/4 cup chicken broth for the pan

For the garlic breadcrumbs:

3 tablespoons unsalted butter

1/2 cup panko breadcrumbs

3 finely crushed or minced garlic cloves

1 tablespoon finely chopped Italian parsley

2 tablespoons grated Parmigiano-Reggiano

For the “glue:”

1 tablespoon mayo

1 teaspoon balsamic vinegar

1 1/2 teaspoon Dijon mustard

For the optional pan sauce:

1/3 cup chicken broth

juice from 1 lemon

1 teaspoon balsamic vinegar

salt and freshly ground black pepper to taste

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Marinated Artichoke and Olive Appetizer

This simple marinated artichoke and olive appetizer is full of bright, Spanish-inspired flavors. It makes a great addition to a holiday cheese board or a tapas-style spread. It’s also a great little snack any time!

This post has been sponsored by ShopRite Supermarkets. All thoughts and opinions are my own.

When Shawn and I were in DC earlier this summer, we walked passed one of my favorite Spanish restaurants while we were looking for a place to sit down and eat lunch in between museums. We ended up going for noodles instead, but I haven’t been able to shake my craving for tapas ever since.

There’s only one Spanish restaurant that I know of here in Albany and they only do tapas on their bar menu. So, I finally took matters into my own hands and made a tapas-inspired spread for dinner one night.

We had air fried patatas bravas, devils on horseback, sliced chorizo, and, my favorite of the night, this simple artichoke, olive, and Manchego salad.

I headed to ShopRite Supermarket for ingredients because they always have a really good selection of international products at affordable prices. I knew I’d be able to find the Manchego cheese that I wanted there. It also gave me the opportunity to check out their new ShopRite Trading Company products.

ShopRite Trading Company launched earlier this year and features artisanal products inspired by Asian, Indian, Greek, and Latin cuisines, which are imported from Italy, Ecuador, Spain, Greece, and more! I love experimenting with cuisines from other cultures, so I was really excited to give these products a whirl. They have everything from olive oils to cooking sauces to marinated artichoke hearts. You can find them in almost every aisle of ShopRite Supermarket – look for the black ShopRite Trading Company logo on the bottom right corner of the label.

For this tapas-style artichoke and olive salad, I used ShopRite Trading Company Imported from Greece Marinated Mixed Olives, STC Imported from Peru Marinated Artichoke Hearts Quarteredquartered marinated artichoke hearts imported from Peru, and STC Imported Italian Extra Virgin Olive Val Di Marza PDO from Sicilyextra virgin olive oil from Sicily. I also grabbed a box of STC Rosemary Flatbreads to serve with the olives.

To make the salad, I made a simple marinade by heating a little olive oil with garlic and lemon zest. This infuses the oil with flavor and makes a really delicious base for your dish. I threw in a few red pepper flakes for heat and a splash of sherry vinegar for acidity. I poured the marinade over the drained artichokes and olives, then added in some shaved Manchego cheese and fresh parsley.

You can eat this appetizer right away – it’s delicious when the oil is still a little warm – or serve it at room temperature. The oil solidifies when it’s refrigerated, so if you want to make it ahead of time, be sure to pull it out of the fridge about an hour before you want to eat to let it come up to room temperature.

Marinated Artichoke and Olive Appetizer

Yields 10

Ingredients

2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
1 lemon, zested
1 teaspoon red pepper flakes
1 Tablespoon sherry vinegar
1 small jar ShopRite Trading Company Marinated Artichoke Quarters, drained
1 jar ShopRite Trading Company Marinated Mixed Olives, drained
2 ounces Manchego cheese, shredded
1/4 cup fresh parsley, chopped
ShopRite Trading Company Flatbreads, for serving (optional)

Directions

Add the olive oil to a small pot set over medium heat. When the oil starts to shimmer, add the garlic and lemon zest. Cook 2-3 minutes or until the garlic begins to turn golden. Immediately remove the pot from the heat and stir in the pepper flakes and vinegar.

In a medium bowl, combine the artichoke quarters and olives. Pour the oil mixture over the salad and mix well. Gently stir in the Manchego and parsley.

Recipe Notes

The marinated mixed olives have pits. You can use an olive/cherry pitter to remove them before making this recipe or be sure to have a bowl/napkin available for your guests to discard their pits into.

5.0 rating

1 reviews

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I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Caprese Pasta (Gluten-Free, Lactose-Free)

Gluten-Free pasta and zucchini noodles coated in lactose-free garlic-mozzarella sauce and topped with fresh tomatoes and basil highlight the best the season has to offer.

I created this recipe for my client, GO VEGGIE. Thank you for supporting that brands that keep me inspired in the kitchen.

I wasn’t joking when I wrote that I’ve been completely obsessed with tomatoes lately. I think 3 of the last 4 things I’ve cooked have featured them prominently. I love that you can find beautiful local and heirloom tomatoes at almost any neighborhood grocery store this time of year! Besides Greek-inspired tomato and cucumber salads, I’ve practically been living off of caprese salad. It really doesn’t get much better than ripe tomatoes, creamy mozzarella, and fresh basil – especially when you can use GO VEGGIE’s lactose-free mozzarella.

I could probably make a whole meal out of caprese salad, but serving it over a tangle of gluten-free pasta and zucchini noodles really take it to the next level. That’s what I call a meal!

I read a caprese salad recipe the other day that called for salting the tomatoes and letting them sit for a few minutes to draw out the moisture. I’d never tried that before, but it really makes a huge difference in the texture of the tomatoes! For this caprese pasta recipe, I lightly salted the tomatoes and let them sit while the pasta cooked.

To cut carbs and add nutrients, I used half gluten-free pasta and half zucchini noodles. If you place the zucchini noodles in the bottom of your colander before you strain your pasta, the residual heat will cook them the perfect amount. I used the angel hair setting on my spiralizer, but thicker, store-bought zucchini noodles also work perfectly fine.

When I was dreaming up this recipe, the biggest thing I kept going back and forth on was if I should use the cheese to make a creamy sauce or if I should keep it cold and mix it into the tomato topping. GO VEGGIE melts so beautifully that keeping it all cold seemed like a shame, so I decided to do both. More is more, right? I ended up with a creamy, garlic-cheese situation that lightly clings to each strand of pasta. It was definitely the right call.

I really love GO VEGGIE’s shredded lactose-free cheeses, but they’ve been more difficult to find lately. Here’s a link to their store locator so you can find your favorite variety at a store near you!

Gluten-Free Caprese Pasta

Serves 4

Ingredients

1/2 pound gluten-free thin spaghetti
1 medium zucchini
2-3 large, ripe tomatoes
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 tablespoon gluten-free flour
1-1/4 cup GO VEGGIE lactose-free mozzarella shreds, divided
1/4 cup fresh basil, thinly sliced

Directions

Bring a large pot of heavily salted water to a boil. Follow the directions on the pasta box for al dente pasta.

Meanwhile, use the thinnest setting of your spiralizer to spiralize the zucchini. Place the zucchini in your colander.

Roughly chop the tomatoes. Sprinkle with a generous pinch of salt.

Reserve 1 cup of pasta water. Pout the rest, along with the pasta, into the colander with the zucchini.

Return the pot to the stove and set to medium heat. Add the garlic and cook 2-3 minutes, or until the garlic is fragrant but not brown. Stir in the flour to form a thick paste. Whisk in half of the reserved pasta water. Slowly sprinkle in 1 cup of the mozzarella, allowing it to melt completely. If needed, add the remaining pasta water to thin the cheese to a sauce-like consistency.

Return the pasta and zucchini the to pot and stir to coat with the cheese sauce. Top with the tomatoes, basil, and remaining cheese. Season to taste with cracked black pepper.

5.0 rating

3 reviews

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