Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
BAKED ITALIAN-STYLE HERBED CHICKEN 4 to 6 servings
2 garlic cloves, peeled and minced
1/3 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon water
2/3 cup Dijon-style or country-Dijon-style prepared mustard
3 tablespoons finely snipped fresh chives
1 tablespoon finely snipped fresh basil leaves (no stems) or 1 teaspoon dried basil
4 to 6 chicken half breasts, skin removed, or 1½ to 2 pounds boneless chicken breasts, or 4 chicken leg quarters (leg and thigh attached together), or 1 (3 to 4-pound) fryer/broiler chicken or 1( 3 to 4 pound) package Pick-of-the-Chick, cut into serving pieces (skin may be removed, if desired), or about 3 to 4 pounds assorted chicken pieces (drumsticks, thighs, breast pieces, drumettes, or wings
About 1 cup Italian-style-seasoned breadcrumbs, or ½ cup Italian-style-seasoned breadcrumbs and ½ cup grated Parmesan or Romano cheese
Salt and freshly ground black pepper to taste
Paprika, thin lemon slices, sprigs of fresh basil, and spears of fresh chives as desired for garnish
In a small bowl, combine garlic, olive oil, lemon juice, and water, blending well; set aside. In a second small bowl, combine mustard, chives, and basil, mixing well. With a pastry brush, evenly coat all sides of chicken pieces with mustard mixture.
Spread crumbs or crumbs/cheese mixture out on a sheet of wax paper or place in a zip-lock large plastic bag or deep small bowl. Roll mustard-coated chicken pieces in crumbs, coating each piece lightly.
Arrange chicken pieces in one layer (bone-side-down if using bone-in chicken pieces) in a 15 x 10 x 1-inch baking pan or other shallow baking pan liberally coated with olive oil-flavored non-caloric vegetable cooking spray. Evenly drizzle olive oil mixture over chicken pieces.
Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 30 minutes; season chicken pieces with salt and pepper, turn (over) chicken pieces, and continue baking for 25 to 30 minutes or until chicken pieces are fork tender. Adjust seasoning of chicken pieces to taste. Lightly sprinkle chicken pieces with paprika. Garnish each serving with thin lemon slices, a sprig of fresh basil, and 2 to 3 spears fresh chives.
