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Showing posts from June, 2010

Pan-Fried Chicken with Fresh Tomato-and-Corn Salsa

(Pic from EverydaywithRachelRay) PAN-FRIED CHICKEN WITH FRESH TOMATO-AND-CORN SALSA Ingredients: 1 cup breadcrumbs 1/4 cup chopped fresh basil 1 cup buttermilk 1/2 cup flour 4 chicken breast cutlets (about 1 1/4 pounds total) Salt and pepper 5 tablespoons extra-virgin olive oil 1 1/2 cups fresh corn kernels (from about 3 ears) 2 tomatoes, cored and chopped 1/2 red onion, thinly sliced 1 box couscous (flavor of your choice) Directions: In a shallow dish, stir together the breadcrumbs and 2 tablespoons basil. In a separate shallow dish, add the buttermilk; in a third dish, add the flour. Season the chicken with salt and pepper. Working with 1 piece at a time, coat the chicken in the flour, then dip into the buttermilk and coat with the breadcrumbs, shaking to remove any excess. In a large skillet, heat 1/4 cup olive oil over medium-high hea

Peas and Cheese Tortellini

(Pic from EverydaywithRachelRay) Peas and Cheese Tortellini (4 Servings, 10 min Prep, 15 min cook) Ingredients: * 1 pound frozen cheese tortellini * 1 cup frozen peas, thawed * 2 tablespoons butter * 5 scallions, white and green parts thinly sliced separately * 2 tablespoons flour * 1 2/3 cups milk * Salt and pepper * 1/3 cup grated parmesan cheese, plus more for sprinkling Directions: In a large saucepan of boiling, salted water, cook the tortellini until al dente; drain. Meanwhile, add the peas, butter and scallion whites to another large saucepan and cook over medium heat for 2 minutes. Whisk in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Stir in the scallion greens and season with salt and pepper. Stir the tortellini and 1/3 cup cheese into the sauce. Divide the pasta among 4 serving bowls and Easy does it sprinkle with more cheese.