Ingredients
- Servings: 4
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 1/3 cups orange juice
- 1 tablespoon orange zest
- 1/4 cup capers
- 1/4 cup chopped flat leaf parsley
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- in a medium bowl, mix flour and pepper. dredge the chicken breasts in the mixture to coat, and set aside.
- melt butter and heat oil in a large skillet over medium heat. place coated chicken in the skillet, and cook about 10 minutes per side, until no longer pink and juices run clear. remove from heat, and set aside.
- increase skillet heat to high, and pour in the orange juice. cook until reduced by about 1/2.
- stir in the orange zest, capers, and parsley. return chicken to the skillet, and coat with the orange juice mixture to serve.
Ingredients
- Servings: 8
- 2 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons white sugar
- 2 eggs, beaten
- 2 1/4 cups milk
- 3/4 cup vegetable oil
- 3 drops food color
- 2 tablespoons confectioners' sugar for dusting (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- preheat a waffle iron according to manufacturer's instructions.
- whisk together the flour, baking powder, salt, and sugar; set aside. beat the eggs in a mixing bowl with the milk, vegetable oil, and food color. stir the flour into the egg mixture until only slight lumps remain.
- pour batter into waffle iron in batches, and cook until crisp and golden brown. sprinkle with confectioners' sugar to serve.
Ingredients
- Servings: 8
- 1 (4 pound) chicken, cut into pieces
- salt and pepper to taste
- 1 1/2 cups all-purpose flour for coating
- 2 quarts vegetable oil for frying
Recipe
- in a large skillet, heat oil over medium heat. salt and pepper chicken pieces to taste, then roll in flour to coat. place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. drain on paper towel and serve!
Ingredients
- Servings: 2
- 1/2 zucchini, cut crosswise into 1/2-inch slices
- 1/2 small eggplant, cut crosswise into 1/2-inch slices
- 1 red bell pepper, quartered
- 1/2 teaspoon salt
- 1 1/2 teaspoons olive oil
- ground black pepper to taste
- 1 small whole-grain baguette, cut into two halves and split lengthwise
- 1/4 cup basil pesto
- 4 ounces fresh baby mozzarella, sliced
- 2 plum tomatoes, sliced
Recipe
Preparation Time: 15 mins
Cook Time: 5 mins
Ready Time: 3 hrs 20 mins
- combine zucchini, eggplant, and red bell pepper in a bowl. sprinkle salt over the mixture. set aside to allow the vegetables to tenderize, at least 3 hours.
- preheat grill for medium heat and lightly oil the grate.
- drain moisture from vegetable mixture. brush vegetables with olive oil to coat; season with black pepper.
- cook vegetables on hot grill until tender, 2 to 3 minutes per side. transfer to a bowl and set aside.
- toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. spread basil pesto evenly over toasted surface. arrange grilled vegetables evenly 2 of the baguette halves. top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
