Macy's Black History Month Celebration

On Saturday, February 18th, I had the honor and pleasure to be the featured chef for Macy's Black History Month celebration. I did a demo of three dishes: Sauteed Collard Greens, Sweet Potato Gratin and Jalapeno Cornbread Muffins.

Sautéed Collard Greens

2 1/2 pounds collard greens
About 1 cup smoked turkey from thighs and drumsticks, chopped
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
In a 12-inch heavy non-stick skillet, heat butter and oil over moderately high heat until foam subsides and stir in smoked turkey, garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 8-10 minutes.
Drizzle collards with lemon juice and toss well.

Yield 4 servings.



Sweet Potato Gratin

3 pounds sweet potatoes, pricked several times with a skewer
3/4 stick unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
3/4 cup Amaretto cookies, crumbled

Preheat oven to 400 degrees F.

Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes. Remove and serve with Amaretto cookies sprinkled atop.

Yield 8 servings.



Jalapeno Chile Cornbread Muffins


3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons minced jalapeño chile with seeds
1 1/4 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled

Preheat oven to 350°F. Butter mini cupcakes pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not over mix). Transfer batter to prepared pan (batter should come only about ¾ up sides of each cup).
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 18-20 minutes. Transfer pan to rack and cool cornbread completely in pan.

Yield 8 servings.

Two recent TV appearances for Chef Eric Wells

Recipe of the Week

I know it's been a while...

Here is my recipe of the week! I did this simple and easy, no-cook soup for Vintage Ohio and The Kym Sellers Foundation Educational Seminar. Usually made with tomatoes, I made this gazpacho with watermelon.

Watermelon Gazpacho

8 cups finely diced seedless watermelon, (about 6 pounds with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons shallots, minced
2 tablespoons extra virgin olive oil
3/4 teaspoon Kosher salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Yield 6 servings

Cooking Classes for Spring/Summer 2011

Hey Ladies!

Here is a list of cooking classes I will be teaching at The Loretta Paganini School of Cooking this Spring/Summer. Each class is $45.00 per person. The classes are located at The Loretta Paganini School of Cooking in Chesterland, Ohio. Please register online or call the school at 440-729-1110!

http://lpscinc.com/classes.asp


Friday, May 6, 2011-Girls Night Out: Cooking with Friends
Round up your gal pals and join Chef Eric for a selection of dishes you can make with your friends.
Menu: Caprese Salad with Balsamic Drizzle, Cold Potato-Leek Soup, Herb-Crusted Chicken Breasts, Vegetable Rice Pilaf, Sauteed Asparagus, Mixed Berry Crisp

Friday, May 20, 2011-Girls Night Out: Chillin' with Melons
Spend a fun night chillin' with friends while you enjoy a delicious meal featuring summer's favorite fruits.
Menu: Melon, Zucchini & Mint Salad, Watermelon Salsa with Lime Tortilla Chips, Spiced Shrimp & Melon Skewers, Grilled Chicken Breasts with Honeydew Relish, Rice Pilaf, Blanched Asparagus, Melon Slushy

Friday, June 17, 2011-Girls Night Out: Lazy Day Brunch
A great brunch can be enjoyed any time of the year. Gather a group of friends, and join Chef Eric for this fun class.
Menu: Caesar Salad with Parmesan Croutons, Vegetable Frittata, Three-Potato Hash Browns, Buttermilk Biscuits with Sausage Gravy, Crispy Chicken Fingers, Sour Cream Coffee Cake

Friday, July 15, 2011-Girls Night Out: Summer Celebration
Join Chef Eric and learn how easy it is to create your own outdoor celebration.
Menu: Mixed Greens Salad with Strawberry Vinaigrette, Crostini with Spinach, Feta & Pancetta, Southern Fried Chicken, Potato Salad, Sauteed Green Beans, Pound Cake with Fresh Berries and Whipped Cream

Friday, July 29, 2011-Girls Night Out: Easy Grilling
Get your grill fired up in this hot class with Chef Eric.
Menu: Grilled Romaine Salad with Roasted Garlic Balsamic Vinaigrette, Spice Rubbed Grilled Chicken Wings with Buttermilk Ranch Dressing, Grilled Corn on the Cob, Grilled Flank Steak with Grilled Portobello Mushrooms & Mixed Vegetables, Peach Cobbler with Vanilla Ice Cream

Space is available for two great Girls Night Out cooking classes in April!!

Hey Ladies!

There are seats available for two wonderful cooking classes in April!

On April 1st, we are doing Girls Night Out: Comforting Soul Food
Menu:
Spinach Salad with Buttermilk Ranch Dressing
Coconut Shrimp with Spicy Cocktail Sauce
Southern Fried Chicken
Macaroni & Cheese
Sauteed Collard Greens
Strawberry Shortcake

On April 22nd, we are doing Girls Night Out: No Nonsense Bar Food
Menu:
Spicy Guacamole with Tostaditas
Wings 3-Ways (Sweet Buffalo, Teriyaki, Garlic Parmesan)
Kicked-up Nachos
Mini Burgers with Rosemary Fries
Triple Chocolate Brownies

Each class is $45.00 per person. The classes are located at The Loretta Paganini School of Cooking in Chesterland, Ohio. Please register online or call the school at 440-729-1110!

http://lpscinc.com/classes.asp

Recipe of the Week (100)

Thai Spring Rolls with Chile Sauce

What better way to enjoy Super Bowl Sunday than with these simple and easy spring rolls! Make the rolls the night before and quickly pan fry before the game starts so you don't miss a play!

2 lbs cooked shrimp, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1 cup carrots, peeled and cut into matchsticks
4 scallions, sliced thin
1 red bell pepper, seeded and sliced thin
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
12 spring roll wrappers
2 teaspoons water
1 teaspoon cornstarch
1 cup vegetable oil
About 2 cups Thai Chile Sauce


Stir together shrimp, carrots, scallions, red bell pepper, cilantro and salt. Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread about 2 tablespoons of the shrimp mixture across wrapper, 1 inch from bottom corner, to form a 3-inch log, leaving a small border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.

Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.

Yield 6 servings.

Recipe of the Week (99)

Beef Stew with Baby Vegetables

One of my favorite wintertime dishes! Make this stew on a Friday night and place the pot in the refigerator. Let the flavors come together overnight and enjoy it for the rest of your weekend!


2 cups all purpose flour
6 tablespoons butter
3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
2 14 1/2-ounce cans beef broth
1 tablespoon dark brown
sugar 1 1/2 pounds baby red-skinned potatoes, quartered
30 baby carrots, trimmed
1 pound white button mushrooms, stemmed, caps thickly sliced
4 thyme branches


Place flour in a large bowl. Season the meat with salt and pepper. Melt 4 tablespoons butter in heavy large, heavy bottom pot over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add mushrooms and the thyme branches; simmer until mushrooms are tender, about 5 minutes. Remove and discard the thyme branches. Season with salt and pepper.

Yield 6 servings.

What "exactly" do you do???

I get this question all the time! Here is a sample of the services Skye LaRae's Culinary Services offers...

Choose from:
An intimate dinner for two
Dinner parties
In-home cooking classes
Catered events
Or, our latest feature, Couples’ Cooking Class

-Intimate Dinner for Two
A unique and amazing way to wow your mate, SkyeLarae’s Intimate Dinner for Two has become one of Greater Cleveland’s most romantic choices. Great for Valentine’s Day, a birthday or a wedding anniversary, Chef Eric prepares and serves a delicious, 4-course feast for you and that special someone. Chef Eric provides his own linen, China, silverware, stemware, fresh flowers and candles to create that romantic, upscale restaurant feel. The only item of the clients’ Chef Eric uses is their stove and water. And, he cleans your kitchen after the event! Also, inquire about special hotel packages!

-Dinner Parties
Instead of spending your time behind the stove, Chef Eric can prepare that special feast for your family and friends. Contact Chef Eric and set up your stress-free menu today.

-In-home Cooking Classes
Chef Eric’s In-home Cooking Classes is a great way to spend time with other couples, a group of friends, a church group or an organization. Chef Eric provides a detailed recipe guide while demonstrating the proper culinary techniques to make a fabulous meal, all in the comforts of your home or location of choice.

-Catered Events
Planning a wedding or large party? Contact Chef Eric Wells to cater your event. Chef Eric and his staff can provide the perfect meal to go along with the perfect event. Our catering services include buffet-style service, set up and clean up.

-Couples’ Cooking Class
Similar to the In-Home Cooking Classes, the Couples’ Cooking Class involves just two students, you and that special someone! Chef Eric goes into the kitchen with you and your mate and teaches how to make an intimate, romantic meal. Please call for special pricing.

-We also offer gift certificates!

Contact Chef Eric today to receive a quote or schedule your event today!

Recipe of the Week (98)

Wild Mushroom Risotto

One of my favorites!!! Use high quality ingredients to ensure wonderful flavor!

8 cups low sodium chicken broth
1 tablespoon extra virgin olive oil
½ stick unsalted butter
¼ lbs. fresh wild mushrooms such as porcini, chanterelles, oysters or shiitake; trimmed and chopped
1/3 cup finely chopped shallots
2 ½ cups Arborio rice
1 cup fresh Parmesan-Reggiano
1 teaspoon chopped fresh chives

Bring broth to a simmer in a 4-quart pot and keep at a bare simmer, covered.

Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.

Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

Yield 8 servings

Cooking Classes for January-April 2011

Hey guys! Here is a list of my early 2011 cooking classes at The Loretta Paganini School of Cooking. Each class is $45.00 per person. The school is located at 8613 Mayfield Rd., Chesterland. Please call 440-729-1110 or register at www.lpscinc.com


January 14th-Girls Night Out: Moroccan Nights (Ladies)
January 28th-Guys Night Out: Super Bowl Fever (Men)
February 4th-Singles Night Out: Cabin Fever (Co-ed)
February 25th-Girls Night Out: An Evening of Thai (Ladies)
March 11th-Girls Night Out: Bar Food (Ladies)
March 25th-Girls Night Out: Say Cheese (Ladies)
April 1st-Girls Night Out: Soul Food (Ladies)

Recipe of the Week (97)

Sweet Potato Gratin
Tired of the same boring sweet potatoes for Thanksgiving? Try this great recipe! The walnuts gives it a great crunch!

3 pounds sweet potatoes, pricked several times with a skewer
3/4 stick unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
3/4 cup walnuts, chopped

Preheat oven to 400 degrees F.

Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes. Remove and serve with walnuts sprinkled atop. .

Yield 8 servings.

Recipe of the Week (81)

Panzanella Salad (Tomato-Bread Salad)

Very easy "salad" for these hot and hazy days of summer! Get your fresh vegetables in season at a local farmer's market!

3 tablespoons red wine vinegar
1 cup extra virgin olive oil, divided
4 cups Italian bread from a baguette, cut into 1 inch cubes
8 Roma tomatoes, chopped into ½ inch cubes
1 red onion, sliced thin
1 medium cucumber, chopped into ½ inch cubes
1 medium yellow pepper, chopped roughly
Salt
Pepper


In a small bowl, combine the vinegar and ½ cup of extra virgin olive oil. Set aside.

Preheat oven to 375 degrees. Toss bread with remaining oil and place it on a sheet pan. Bake bread until lightly toasted, about 5 minutes. Remove and set aside.

In a large bowl, toss together the toasted bread, tomatoes, onion slices, cucumber and yellow pepper. Pour the oil and vinegar mixture over the bread salad. Toss well. Season with salt and pepper to taste.


Yield 6 servings

Recipe of the Week (80)

Vegetable Cole Slaw

We can thank my friend, Nancy Heller (www.funplayingwithfood.blogspot.com) for this suggestion! Great simple and easy slaw to serve for your Fourth of July celebrations!

1 medium green cabbage, sliced thin
1 medium red cabbage, sliced thin
2 carrots, julienned
1 small red onion, sliced thin
Salt
Pepper

Dressing
½ cup light mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
½ teaspoon salt


In a large bowl, whisk together dressing ingredients. In a separate large bowl, combine vegetables. Pour the dressing over the vegetables and toss. Best if made the night before and refrigerated.

Yield 12 servings

Recipe of the Week (79)

Pan-Seared Chicken Breasts with
Cherry Tomatoes and Balsamic Reduction

Save money by buying the split chicken breasts and removing the skin and bones yourself. The tomatoes and balsamic vinegar create a wonderful sauce!

4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
4 ounces cherry tomatoes
1/3 cup balsamic vinegar
¼ cup water
Salt
Pepper
1/2 cup basil


Preheat the oven to 400 degrees.

Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.

When the chicken is browned, add the cherry tomatoes to the skillet. Continue sautéing the chicken with the tomatoes until the tomatoes slightly bruise; about 2 minutes. Add the balsamic vinegar and water. Stir and place the skillet in the oven. Cook for about 12-15 minutes, or until the chicken is cooked through. Finish by topping the chicken with the basil.

Remove skillet from oven and set chicken on a large platter. Pour the tomato/balsamic sauce over the chicken. Serve with brown rice and a side salad.

Yield 4 servings

Recipe of the Week (78)

New York Strip Steak with Garlic Butter

Great idea for a Father's Day cookout! Make the butter a day in advance. For an added kick, crumble some blue cheese on top of the steaks too!


1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
2 teaspoons salt

4 10-ounce New York strip steaks
½ cup extra virgin olive oil
Salt
Fresh black pepper


Place butter, garlic, parsley, lemon juice and 2 teaspoons salt in a medium bowl; stir well. Lay 6”x12” piece of plastic wrap on a cutting board. Shape the butter mixture into a log and roll it up, tying the ends to secure. Place the butter log in the freezer. (Prepare the night before).

Remove steaks from the refrigerator and allow to come up to room temperature, about 30 minutes. Meanwhile, prepare the grill. Lightly pour olive oil on both sides of the steaks. Season with salt and black pepper. Meanwhile, remove the butter log from the freezer and cut into 4-1 tablespoon pats. Place steaks on the grill. For a medium internal temperature, grill steaks for about 4-6 minutes, depending on the thickness of the steaks and the temperature of the grill. Turn the steaks over and grill for an additional 3-5 minutes. Add the pats of butter to each steak. Remove the steaks when the butter is slightly melted. Let steaks rest for about 5 minutes before serving with a side salad and grill sweet potatoes.

Yield 4 servings

Recipe of the Week (77)

Shrimp Bisque

One of my favorite little soups, this bisque is enhanced by the flavors of the orange zest. Serve this soup anytime with crusty Italian bread!

1 pound medium (31-40) shrimp, shelled and deveined, shells reserved
3 tablespoons olive oil
3 tablespoons unsalted butter
2 leeks, halved and rinsed well
1 onion, halved
2 stalk celery, chopped into 1 inch pieces
2 carrots, chopped into 1 inch pieces
3 sprigs thyme
1 bay leaf
1 teaspoon orange zest
2 tablespoons tomato paste
¼ cup brandy
3 tablespoons flour
4 cups heavy cream
Cajun seasoning
Finely chopped chives, to garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons of the butter into it. Then add the shrimp shells, the leeks, onion, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let the alcohol burn off. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.

Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Add Cajun seasoning to taste. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the chives.

Yield 6 servings

Recipe of the Week (76)

Fajitas with Pico De Gallo
Try this easy meal anytime you want some Mexican flavor! Mix it up by using chicken or shrimp and a different combination of vegetables!


2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 lb skirt steak, halved crosswise
2 1/2 teaspoons coarsely ground black pepper
18 flour tortillas

Heat a lightly oiled, rigged grill pan. Place onions on the grill pan and grill for about 8-10 minutes.

Meanwhile, stir together lime juice, 1 teaspoon salt and 2 tablespoons oil in a shallow dish. Add the steak and marinade at room temperature for about 10 minutes, turning once.

When the onions are finished cooking, transfer them to a cutting board. When cool enough to handle, cut the onions into 1 inch strips and toss with vinegar and ½ teaspoon salt in a small bowl. Set aside.

Pat dry the steak with paper towels and season with pepper. Re-oil the grill pan and grill the steak for about 3-5 minutes. Turn it over and grill for another 3-5 minutes for medium rare. Transfer the steak to a cutting board and let it rest for about 5 minutes before it is cut horizontally.

While the steak is resting, hold the tortillas with tongs and toast over an open flame. Serve steak, onions and pico de gallo wrapped in the tortilla.

Pico De Gallo
1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onions
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced

Mix all ingredients in medium bowl. Season with salt and pepper. Cover; chill.

Yield 6 servings.

Recipe of the Week (75)

Jamaican Jerk Chicken
Try this simple and easy recipe for a weeknight change. Serve with a simple cole slaw and some grilled corn on the cob!


3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

2 whole chickens, cut into 16 pieces

Make marinade:
Blend all marinade ingredients in a blender until smooth. Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 15 minutes more.

To cook chicken using a stove:
Preheat oven to 375 degrees. Cover a sheet pan with foil. Place marinated chicken on the sheet pan. Bake for about 25-30 minutes, or until the chicken is done.


Yield 8 servings

SOUP event

Hope some of you can make it out to my next event on June 2nd at Sur La Table in Woodmere...

Recipe of the Week (74)

Parmesan Crusted Tilapia
Try this simple and easy recipe for a great weeknight dinner. Or, cut the filets after they are cooked and serve them to your kids as homemade fish sticks!

4 tilapia filets
1 cup milk
Salt
1 cup panko bread crumbs
½ cup parmesan cheese, grated finely
Freshly ground black pepper


Preheat the oven to 450 degrees.

Pat dry the tilapia filets. Place the milk in a shallow pan. Place the tilapia filets in the milk for about 15 minutes. In a separate shallow pan, combine the bread crumbs, cheese and black pepper. Remove the tilapia filets from the milk and dredge them in the bread crumb mixture. Set the coated filets on a sheet pan.

Bake the tilapia for 8-12 minutes, or until the filets are nicely browned. Season lightly with salt. Serve with wild rice and a side salad.

Yield 4 servings.