For the first time in my life I stiffed a waiter. Not just a waiter, a pretty darn good waiter (up to a point).
For the first time in my life I will not be going back to a restaurant that had some great food that made me want to return.
Why? Read on...
My sisters and I took my daughter-in-law out for her birthday. One of the stops on the weekend treat was dinner on Saturday at Taqueria Los Hermanos on Lawrenceville Hwy in Lilburn.
We all ordered something different. My dish, a shrimp dish, was excellent. My other sister's dish and my daughter-in-laws food were also good to excellent. The Cesina Steak Salad was a colossal fail. The way the staff reacted to problems was worse.
We noticed that my steak-ordering sister was mostly moving her food around. I'd noted when the dish arrived that it was a rather sparse plate, especially when compared to the large, heaped plates the rest of us received. However, I "assumed" that she ordered light.
I heard her say that the dish was swimming in grease. She pushed the lettuce aside and wow, the entire bottom of the curved dish was grease. She tried a bite of the steak and said it was so tough she couldn't chew it.
Not wanting to ruin the fun time we were having she didn't say anything -- not that the waiter came over to ask if everything was OK (something we didn't think about until later when discussing the experience in the vehicle). When we asked why she wasn't eating & she told us we told her to tell the waiter. She said no, she didn't want to put a damper on our day.
Didn't work! My daughter-in-law said something when the waiter came over to bring our bill. He told us "that's just the way the dish was fixed". He said it was the dressing on the bottom. Shrugged it off, ignored the fact that she'd told him the meat was leather.
My daughter-in-law had the same sauce on her chicken salad dish, but she'd asked for it in a bowl on the side. She wouldn't eat it, said it was disgusting. I stuck my finger in it and tried it. Yep, disgusting. The oil was rancid in my opinion. My other sister tried it. She said maybe not rancid that to her it just tasted like oil that had gotten hot and sat around for a long time, was old. Horrible either way.
When we asked to speak to the manager, the waiter said he wasn't there and walked off.
He also told my sister it looked like she'd eaten enough of the dish. She had not.
Now we're all about as honest as the best of the best. We're not ones to complain. I've never stiffed a waiter. His attitude really ticked us off. We'd have been happy with an apology and maybe giving us the cheese dip free ($3.75) or an offer of a free dish the next time we came in.
We didn't tip the waiter. The tip amount worked out to be about the cost of the bad dish. I HATE the idea of not giving a hard-working waiter a tip. I NEVER take out my problems with a dish on the wait staff. It's not their fault when the cook screws up or there's a problem with the food.
In this case, the waiter got a big fail. His attitude means that four separate families and their friends will not be coming back. The three of us that enjoyed our food had all talking about bringing our respective spouses and family back, making Taquiria Los Hermanos a regular haunt.
I seriously doubt our opinions will hurt the restaurant hugely. They've been there for a long time, the place was hopping while we were there. I would guess that little $10.50 dish will probably cost them hundreds and hundreds of dollars from us though.
If you do go there stay away from the steak dishes (Cesina Steak Salad in particular) and definitely do NOT get anything with their "extra virgin olive oil" and lemon juice dressing. If you insist on trying the dressing be sure to get it on the side.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, April 28, 2013
Monday, October 18, 2010
Customer Appreciation Week at Truett's Grill, Morrow
Customer Appreciation Week is here! Join Truett's Grill in Morrow October 18-23, 2010 for Customer Appreciation Week for great give-aways, specials and events.
Activities:
TODAY- receive one FREE Homestyle Side from 11 am-9 pm. (one per person, dine-in only)
Tuesday - BOGO Day! Buy one Chick-fil-A Chicken Sandwich get one FREE from 11 am-9 pm. (limit 2 per person) Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Wednesday - FREE Chick-fil-A Chicken Biscuit from 6-10:30 am! Limit one per person. BOGO Breakfast Platters from 5-9pm!
Thursday - FREE Spicy Chicken Sandwich from 11 am-3 pm. Limit one per person. Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Friday - Free Chocolate Chunk Granola Cookies! Receive a FREE order of Chocolate Chunk Granola Cookies with any purchase from 11 am -9 pm.
Saturday - Receipt Day! Step 1 - Eat Truett’s Grill in Morrow anytime on Saturday, October 23 - Step 2 - Bring your receipt back anytime November 1-30, 2010 for that same meal FREE! Includes Chick-fil-A® Trays and Box Meals. This offer excludes discounted/free items, calendars, plush cows and gift cards.
Due to events for Customer Appreciation Week, there will be no Bingo on Wednesday, October 20th. Bingo will resume next Wednesday, October 27th at 9 am.
For a list of all events for October, visit the website’s Events Calendar at www.truettsgrillmorrow.com.
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Activities:
TODAY- receive one FREE Homestyle Side from 11 am-9 pm. (one per person, dine-in only)
Tuesday - BOGO Day! Buy one Chick-fil-A Chicken Sandwich get one FREE from 11 am-9 pm. (limit 2 per person) Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Wednesday - FREE Chick-fil-A Chicken Biscuit from 6-10:30 am! Limit one per person. BOGO Breakfast Platters from 5-9pm!
Thursday - FREE Spicy Chicken Sandwich from 11 am-3 pm. Limit one per person. Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Friday - Free Chocolate Chunk Granola Cookies! Receive a FREE order of Chocolate Chunk Granola Cookies with any purchase from 11 am -9 pm.
Saturday - Receipt Day! Step 1 - Eat Truett’s Grill in Morrow anytime on Saturday, October 23 - Step 2 - Bring your receipt back anytime November 1-30, 2010 for that same meal FREE! Includes Chick-fil-A® Trays and Box Meals. This offer excludes discounted/free items, calendars, plush cows and gift cards.
Due to events for Customer Appreciation Week, there will be no Bingo on Wednesday, October 20th. Bingo will resume next Wednesday, October 27th at 9 am.
For a list of all events for October, visit the website’s Events Calendar at www.truettsgrillmorrow.com.
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Tuesday, September 14, 2010
Cook what you love, only healthier
(ARA) - With obesity rates on the rise, there is no better time than now for families to build healthier habits. This includes getting more exercise and eating healthier. Nutritionists recommend eating more whole grains, lean proteins and increasing the amount of vegetables and fruit in their daily diets. While selecting the right foods is the first step, how they are prepared is equally as important. Cooking healthfully includes choosing the right ingredients as well as implementing techniques such as baking, grilling, broiling, roasting and stir frying.
Moms across the country have discovered a new way to cook what they love only healthier with the new George Foreman Evolve Grill. With a large variety of meal options for breakfast, lunch, dinner and snack times in between, the Evolve Grill paves a time-saving and healthy path to meal preparation and eating right without sacrificing good taste. The grill comes with four plates to grill, bake and even make mini-burgers. Customize the grill by purchasing additional plates for making waffles, omelets, muffins and more, all in one convenient appliance. Moms love that that Evolve Grill not only helps them cook more healthfully, but also it is easy to clean, use and store as well.
What makes the Evolve Grill cook foods more healthfully is its design. It has a patented slope that helps the grease drip out, George Touch non-stick coating so the food doesn't stick to the grill and a grease tray that catches the fat as it slides out of the grill and away from food. The Evolve Grill handles the basics of healthier cooking, making it easier for mom to whip up meals everyone will love.
Get creative with mealtime by presenting healthy choices for the family. Get kids excited about eating lean proteins and more veggies by serving favorites such as grilled chicken in a different yet still nutritious way. Try this recipe for Chicken, Chili and Lime Lettuce Wraps that features grilled chicken, leafy greens and heart-healthy almonds. Kids will find it fun to eat with their hands and mom will love the nutrition and great taste it brings her and her family.
For more delicious recipes and to learn more about other appliances from the George Foreman Healthy Cooking line, visit www.georgeforemancooking.com.
Chicken, Chili and Lime Lettuce Wraps
Prep time: 15 minutes
Cook time: 8 minutes
Cool time: 15 minutes
Ingredients:
1 pound boneless, skinless chicken breasts, flattened slightly
3 tablespoons each: honey and lime juice
2 to 3 teaspoons chili garlic sauce (can be found in the Asian foods section of most supermarkets)
1 1/2 teaspoons each: sesame oil and soy sauce
12 to 16 small butter or romaine lettuce leaves
3 tablespoons sliced, toasted almonds
2 tablespoons torn fresh cilantro leaves
2 tablespoons sliced green onion tops
Directions:
Preheat grill to 425F. Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl. Remove two tablespoons and brush over chicken. Place chicken on hot grill and cook for eight minutes or until chicken is cooked through. Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours. To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions. Makes four main dish or eight appetizer servings.
Nutritional analysis per serving:
Calories: 220, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 65mg, Sodium: 300mg, Potassium: 287mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 13g, Protein: 24g, Vitamin A: 15 percent, Vitamin C: 10 percent, Calcium: 4 percent, Iron: 8 percent
Courtesy of ARAcontent
-----
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Moms across the country have discovered a new way to cook what they love only healthier with the new George Foreman Evolve Grill. With a large variety of meal options for breakfast, lunch, dinner and snack times in between, the Evolve Grill paves a time-saving and healthy path to meal preparation and eating right without sacrificing good taste. The grill comes with four plates to grill, bake and even make mini-burgers. Customize the grill by purchasing additional plates for making waffles, omelets, muffins and more, all in one convenient appliance. Moms love that that Evolve Grill not only helps them cook more healthfully, but also it is easy to clean, use and store as well.
What makes the Evolve Grill cook foods more healthfully is its design. It has a patented slope that helps the grease drip out, George Touch non-stick coating so the food doesn't stick to the grill and a grease tray that catches the fat as it slides out of the grill and away from food. The Evolve Grill handles the basics of healthier cooking, making it easier for mom to whip up meals everyone will love.
Get creative with mealtime by presenting healthy choices for the family. Get kids excited about eating lean proteins and more veggies by serving favorites such as grilled chicken in a different yet still nutritious way. Try this recipe for Chicken, Chili and Lime Lettuce Wraps that features grilled chicken, leafy greens and heart-healthy almonds. Kids will find it fun to eat with their hands and mom will love the nutrition and great taste it brings her and her family.
For more delicious recipes and to learn more about other appliances from the George Foreman Healthy Cooking line, visit www.georgeforemancooking.com.
Chicken, Chili and Lime Lettuce Wraps
Prep time: 15 minutes
Cook time: 8 minutes
Cool time: 15 minutes
Ingredients:
1 pound boneless, skinless chicken breasts, flattened slightly
3 tablespoons each: honey and lime juice
2 to 3 teaspoons chili garlic sauce (can be found in the Asian foods section of most supermarkets)
1 1/2 teaspoons each: sesame oil and soy sauce
12 to 16 small butter or romaine lettuce leaves
3 tablespoons sliced, toasted almonds
2 tablespoons torn fresh cilantro leaves
2 tablespoons sliced green onion tops
Directions:
Preheat grill to 425F. Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl. Remove two tablespoons and brush over chicken. Place chicken on hot grill and cook for eight minutes or until chicken is cooked through. Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours. To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions. Makes four main dish or eight appetizer servings.
Nutritional analysis per serving:
Calories: 220, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 65mg, Sodium: 300mg, Potassium: 287mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 13g, Protein: 24g, Vitamin A: 15 percent, Vitamin C: 10 percent, Calcium: 4 percent, Iron: 8 percent
Courtesy of ARAcontent
-----
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Friday, August 27, 2010
Serve up spuds for a healthy meal in minutes
(ARA) - Cheryl Koompin knows a thing or two about getting dinner on the table for her family after a long day of work. She and her husband raised two boys while maintaining the family's potato farm in American Falls, Idaho. That meant years of early mornings, long days in the field and making sure dinner, homework and chores were taken care of in the evening.
Today, Koompin is the United States Potato Board's (USPB) chairman of the board. She is using this expertise and leading the U.S. potato industry in their efforts to educate consumers, specifically moms, that potatoes are a nutritious, delicious and quick mealtime solution.
"I understand first-hand the challenges of getting a healthy meal on the table in minutes," says Koompin. "I hope some of the potato tricks and tips I learned over the years can help other moms speed up dinnertime prep. Plus, kids love potatoes and moms can feel good about serving them."
One medium (5.3 ounce) potato has 110 calories, no fat, sodium or cholesterol, and more potassium than a banana. Pound for pound, potatoes are also still one of the least expensive items in the produce department. One serving - a medium potato - will set you back only about 25 cents.
Nutritious, affordable and delicious, but are potatoes convenient for today's time-strapped mom trying to get dinner on the table in a hurry? Yes.
You can speed up your spuds in a number of ways, including using your microwave for perfect baked, roasted and mashed potatoes. Potatoes are also one of the best vegetables for slow cookers, one of the most popular cooking appliances today, because you can prepare a dish the night before or in the morning and have dinner ready when the family gets home. The starch in the potato absorbs water and swells during the cooking process, resulting in tender, fluffy potatoes that require no monitoring while cooking.
The USPB's new recipe for Quick & Healthy Slow Cooker Chicken and Potatoes calls for bone-in, skinless chicken breasts, fresh-from-the-farmers'-market ingredients like red potatoes, baby carrots, pearl onions and button mushrooms, and simple seasonings like Herbs de Provence (dried herbs found in the spice section of most grocery stores) and fresh thyme.
Quick & Healthy Slow Cooker Chicken and Potatoes
Prep time: 30 minutes
Cook time: Can range from four hours to eight hours, depending on temperature set on slow cooker
Ingredients:
4 small (2 pounds) bone-in chicken breasts, skin removed
2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
1 teaspoon garlic salt
Freshly ground pepper to taste
1/2 cup flour
1 tablespoon canola oil
1 1/4 pounds small red potatoes
3/4 cup frozen, thawed pearl onions
1 cup small baby carrots
3/4 cup reduced-sodium chicken broth
8 ounces small baby bella or white mushrooms
Chopped fresh thyme (optional)
Directions:
Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour on to second dinner plate. Coat each chicken breast in the herb mixture; then dredge well in flour.
Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately three to four minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan.
Place chicken in a large slow cooker and add remaining ingredients except fresh thyme. Cover slow cooker and cook on high for four hours or on low for eight hours. Sprinkle with fresh thyme before serving, if desired.
Makes six servings.
Nutritional analysis per serving: Calories: 430, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 400mg, Potassium: 771mg, Carbohydrates: 43g, Fiber: 4g, Sugar: 5g, Protein: 45g, Vitamin A: 90 percent, Vitamin C: 60 percent, Calcium: 4 percent, Iron: 20 percent
Visit www.potatogoodness.com to see three additional flavor variations to the Slow Cooker Chicken & Potatoes recipe. You'll also find videos and a host of potato recipes.
Courtesy of ARAcontent
-----
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www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
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Today, Koompin is the United States Potato Board's (USPB) chairman of the board. She is using this expertise and leading the U.S. potato industry in their efforts to educate consumers, specifically moms, that potatoes are a nutritious, delicious and quick mealtime solution.
"I understand first-hand the challenges of getting a healthy meal on the table in minutes," says Koompin. "I hope some of the potato tricks and tips I learned over the years can help other moms speed up dinnertime prep. Plus, kids love potatoes and moms can feel good about serving them."
One medium (5.3 ounce) potato has 110 calories, no fat, sodium or cholesterol, and more potassium than a banana. Pound for pound, potatoes are also still one of the least expensive items in the produce department. One serving - a medium potato - will set you back only about 25 cents.
Nutritious, affordable and delicious, but are potatoes convenient for today's time-strapped mom trying to get dinner on the table in a hurry? Yes.
You can speed up your spuds in a number of ways, including using your microwave for perfect baked, roasted and mashed potatoes. Potatoes are also one of the best vegetables for slow cookers, one of the most popular cooking appliances today, because you can prepare a dish the night before or in the morning and have dinner ready when the family gets home. The starch in the potato absorbs water and swells during the cooking process, resulting in tender, fluffy potatoes that require no monitoring while cooking.
The USPB's new recipe for Quick & Healthy Slow Cooker Chicken and Potatoes calls for bone-in, skinless chicken breasts, fresh-from-the-farmers'-market ingredients like red potatoes, baby carrots, pearl onions and button mushrooms, and simple seasonings like Herbs de Provence (dried herbs found in the spice section of most grocery stores) and fresh thyme.
Quick & Healthy Slow Cooker Chicken and Potatoes
Prep time: 30 minutes
Cook time: Can range from four hours to eight hours, depending on temperature set on slow cooker
Ingredients:
4 small (2 pounds) bone-in chicken breasts, skin removed
2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
1 teaspoon garlic salt
Freshly ground pepper to taste
1/2 cup flour
1 tablespoon canola oil
1 1/4 pounds small red potatoes
3/4 cup frozen, thawed pearl onions
1 cup small baby carrots
3/4 cup reduced-sodium chicken broth
8 ounces small baby bella or white mushrooms
Chopped fresh thyme (optional)
Directions:
Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour on to second dinner plate. Coat each chicken breast in the herb mixture; then dredge well in flour.
Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately three to four minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan.
Place chicken in a large slow cooker and add remaining ingredients except fresh thyme. Cover slow cooker and cook on high for four hours or on low for eight hours. Sprinkle with fresh thyme before serving, if desired.
Makes six servings.
Nutritional analysis per serving: Calories: 430, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 400mg, Potassium: 771mg, Carbohydrates: 43g, Fiber: 4g, Sugar: 5g, Protein: 45g, Vitamin A: 90 percent, Vitamin C: 60 percent, Calcium: 4 percent, Iron: 20 percent
Visit www.potatogoodness.com to see three additional flavor variations to the Slow Cooker Chicken & Potatoes recipe. You'll also find videos and a host of potato recipes.
Courtesy of ARAcontent
-----
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Fayette Front Page
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Thursday, August 19, 2010
The Heat Is On for Church's Chicken
/PRNewswire/ -- Church's Chicken is calling for all video songwriter wannabes to create a song, grab a camera and sing about its new Spicier Spicy Chicken. All entrants will compete for a chance to win the grand prize of $3,000 and a year's supply of Church's Chicken.
Customer demand for Spicier Spicy Chicken resulted in the new product making its debut in all Church's Chicken restaurants across the country two weeks ago.
The inspiration for the contest is Jedidiah Brown, the YouTube phenomenon who made a home video and sang a song in his own words about Church's Chicken. His video has had close to a million views since it was posted last May. "All of us at Church's loved Jedidiah's video so much that we enlisted him to write another one and make a video that we could use as an example for interested video song creators who are thinking about entering Church's Spicier Spicy Chicken Song Contest," said Bonnie Warschauer, Church's Vice President of Communications. "Jedidiah is a talented young man and loyal fan of our Original chicken and now our new Spicier Spicy Chicken. His new video is going to make a whole lot of people hungry for our chicken and the desire to not only watch his video over and over again, but create one of their own."
If the success of Jedidiah's video on YouTube is any indication, all those who enter Church's video song contest can anticipate their video being seen by tens of thousands of viewers. And that's an added reward Church's Chicken is pleased to be able to provide.
Additional prizes include $1,500 for second place and $500 for the video song coming in at third place. The first two hundred participants who submit an eligible video song will receive a coupon for a free two-piece Church's Spicier Spicy Chicken & Biscuit.
The contest is easy to enter and promises to be fun and competitive for all:
-- Visit www.spicierspicychickensong.com to read the detailed rules and
requirements for the contest
-- Create and upload your video song
-- The gallery on the site will feature all videos that meet the
requirements listed in the rules and will be available to view, share
and rate between August 19 and September 19.
-- September 21 will be the day the top five finalists will be revealed
and public voting begins.
-- October 1, the winner of Church's Spicier Spicy Chicken Song Contest
will be announced.
-----
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Customer demand for Spicier Spicy Chicken resulted in the new product making its debut in all Church's Chicken restaurants across the country two weeks ago.
The inspiration for the contest is Jedidiah Brown, the YouTube phenomenon who made a home video and sang a song in his own words about Church's Chicken. His video has had close to a million views since it was posted last May. "All of us at Church's loved Jedidiah's video so much that we enlisted him to write another one and make a video that we could use as an example for interested video song creators who are thinking about entering Church's Spicier Spicy Chicken Song Contest," said Bonnie Warschauer, Church's Vice President of Communications. "Jedidiah is a talented young man and loyal fan of our Original chicken and now our new Spicier Spicy Chicken. His new video is going to make a whole lot of people hungry for our chicken and the desire to not only watch his video over and over again, but create one of their own."
If the success of Jedidiah's video on YouTube is any indication, all those who enter Church's video song contest can anticipate their video being seen by tens of thousands of viewers. And that's an added reward Church's Chicken is pleased to be able to provide.
Additional prizes include $1,500 for second place and $500 for the video song coming in at third place. The first two hundred participants who submit an eligible video song will receive a coupon for a free two-piece Church's Spicier Spicy Chicken & Biscuit.
The contest is easy to enter and promises to be fun and competitive for all:
-- Visit www.spicierspicychickensong.com to read the detailed rules and
requirements for the contest
-- Create and upload your video song
-- The gallery on the site will feature all videos that meet the
requirements listed in the rules and will be available to view, share
and rate between August 19 and September 19.
-- September 21 will be the day the top five finalists will be revealed
and public voting begins.
-- October 1, the winner of Church's Spicier Spicy Chicken Song Contest
will be announced.
-----
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www.georgiafrontpage.com
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Friday, November 20, 2009
Delicious Quick-Fix Ideas
(NAPSI)--Maintaining healthy habits even as the weather gets colder and the days shorter can be simple, quick and delicious. No matter if you want a warm lunch in the office or need a fast meal in the evening, with Minute Ready to Serve Rice you can enjoy a hot dish in no time. Minute Ready to Serve Rice offers a portion-controlled, single serving of rice in a variety of flavors, including 100 percent whole-grain Brown Rice and Brown & Wild Rice. Research shows that a diet rich in whole grains reduces the risk of heart disease, diabetes and certain cancers. Now you can be healthy and enjoy nutritious, hearty meals in just 60 seconds.
Keep your waistline from expanding and your fall cravings satisfied with the help of Minute Ready to Serve Rice. Here are a few quick dishes that can be enjoyed at work or without spending a lot of time in the kitchen.
Chicken and Rice Burritos
Microwave two containers of Minute Ready to Serve Brown Rice on high for two minutes. Mix salsa and cooked, diced chicken breast and microwave on high for two more minutes. Stir in shredded cheddar cheese and rice to salsa and chicken. Divide mixture onto whole-wheat tortillas and top with cilantro and sour cream, if desired.
Cheesy Turkey and Broccoli Rice
Combine one container of Minute Ready to Serve White Rice, cooked, chopped turkey, and broccoli florets (fresh or frozen). Microwave on high for two minutes. Stir in your favorite shredded cheese and two tablespoons water or milk. Microwave on high for one minute. Stir until well blended and creamy.
Cranberry Pecan Brown and Wild Rice
Microwave one container of Minute Ready to Serve Brown & Wild Rice on high for one minute. Add dried cranberries, toasted pecans and butter; blend well. Stir in a little orange juice. Enjoy!
Stay healthy through the holiday season while still enjoying tasty warm recipes with Minute Ready to Serve Rice.
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Keep your waistline from expanding and your fall cravings satisfied with the help of Minute Ready to Serve Rice. Here are a few quick dishes that can be enjoyed at work or without spending a lot of time in the kitchen.
Chicken and Rice Burritos
Microwave two containers of Minute Ready to Serve Brown Rice on high for two minutes. Mix salsa and cooked, diced chicken breast and microwave on high for two more minutes. Stir in shredded cheddar cheese and rice to salsa and chicken. Divide mixture onto whole-wheat tortillas and top with cilantro and sour cream, if desired.
Cheesy Turkey and Broccoli Rice
Combine one container of Minute Ready to Serve White Rice, cooked, chopped turkey, and broccoli florets (fresh or frozen). Microwave on high for two minutes. Stir in your favorite shredded cheese and two tablespoons water or milk. Microwave on high for one minute. Stir until well blended and creamy.
Cranberry Pecan Brown and Wild Rice
Microwave one container of Minute Ready to Serve Brown & Wild Rice on high for one minute. Add dried cranberries, toasted pecans and butter; blend well. Stir in a little orange juice. Enjoy!
Stay healthy through the holiday season while still enjoying tasty warm recipes with Minute Ready to Serve Rice.
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Tuesday, June 23, 2009
Thai-Style Lettuce Wraps Made Easy
(NAPSI)-The right recipes can help add an unexpected flair to your next get-together.
For instance, Thai-Style Lettuce Wraps are an easy way to make finger food that's great for a brunch, a lunch or as an appetizer at an Asian-themed dinner.
The healthful, fun-to-eat treats are made with fat-free California golden raisins for just the right hint of sweetness and are sure to be a crowd-pleaser.
Thai-Style Lettuce Wraps
1 tablespoon vegetable oil
11/4 pounds ground chicken
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup onion, finely chopped
3/4 cup Sun-Maid Golden Raisins
1/2 cup peanuts
1/4 cup sweet red Thai chili sauce
4 teaspoons lime juice
1/4 cup cilantro, finely chopped
24 Bibb lettuce leaves, rinsed and patted dry
Heat vegetable oil over medium-high heat in large skillet. Add ground chicken when oil is shiny, and season with salt and pepper. Brown chicken using a spatula to break into small pieces.
Add chopped onion and sauté until soft, about 2 minutes. Add Golden Raisins and peanuts. Stir in sweet Thai chili sauce and lime juice; heat through, stirring occasionally. Remove from heat and stir in cilantro.
Form a single lettuce leaf into a cup and spoon 2 to 3 tablespoons of chicken mixture into lettuce cup to serve.
Makes 6 main-course servings or 12-18 appetizers.
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Arts Across Georgia
For instance, Thai-Style Lettuce Wraps are an easy way to make finger food that's great for a brunch, a lunch or as an appetizer at an Asian-themed dinner.
The healthful, fun-to-eat treats are made with fat-free California golden raisins for just the right hint of sweetness and are sure to be a crowd-pleaser.
Thai-Style Lettuce Wraps
1 tablespoon vegetable oil
11/4 pounds ground chicken
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup onion, finely chopped
3/4 cup Sun-Maid Golden Raisins
1/2 cup peanuts
1/4 cup sweet red Thai chili sauce
4 teaspoons lime juice
1/4 cup cilantro, finely chopped
24 Bibb lettuce leaves, rinsed and patted dry
Heat vegetable oil over medium-high heat in large skillet. Add ground chicken when oil is shiny, and season with salt and pepper. Brown chicken using a spatula to break into small pieces.
Add chopped onion and sauté until soft, about 2 minutes. Add Golden Raisins and peanuts. Stir in sweet Thai chili sauce and lime juice; heat through, stirring occasionally. Remove from heat and stir in cilantro.
Form a single lettuce leaf into a cup and spoon 2 to 3 tablespoons of chicken mixture into lettuce cup to serve.
Makes 6 main-course servings or 12-18 appetizers.
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Monday, December 29, 2008
Chick-fil-A Celebrates New Year with FREE Chicken Biscuits
/PRNewswire/ -- Chick-fil-A(R) restaurants nationwide are ringing in the New Year by offering customers a free taste of the chain's signature Chick-fil-A(R) Chicken Biscuit, the menu item that first introduced quick-service customers to the concept of eating chicken for breakfast.
On Jan. 1, 2009, Chick-fil-A customers will receive an invitation for a free, made-from-scratch Chick-fil-A(R) Chicken Biscuit with any purchase. The promotion is both a celebration of the chain's signature breakfast entree and a response to competitors' recent attempts to enter the segment with their imitation chicken biscuit offerings.
"While some of our competitors are touting a trend of 'change' toward chicken as the new meat choice for breakfast, it's something our customers have known all along," said Woody Faulk, the chain's vice president of brand development and director of Chick-fil-A's menu strategy. "We pride ourselves on making our biscuits from scratch every day, not the 'homemade tasting' biscuits being advertised elsewhere. The fact is, our pioneer products will likely continue to be imitated, but they will never be duplicated. We encourage everyone to sample the original breakfast chicken biscuit as a satisfying way to start 2009!"
The Chick-fil-A Chicken Biscuit giveaway will be advertised during the Chick-fil-A Bowl broadcast, which airs nationally on ESPN at 7:30 p.m. (EST) on Dec. 31. The invitations will be distributed at participating Chick-fil-A restaurants beginning Jan. 1 (while supplies last), and can be redeemed through March 28, 2009.
With the homemade chicken biscuit that Chick-fil-A founder Truett Cathy developed as the chain's flagship breakfast offering, Chick-fil-A introduced its full breakfast menu in 1986 as the chain began expanding outside shopping malls and started opening stand-alone restaurants, which catered better to breakfast business. Today, breakfast accounts for approximately 17 percent of the chain's overall sales, but Chick-fil-A continues to see the morning day part as a promising opportunity to further grow the business. The original Chick-fil-A Chicken Biscuit remains the best-selling breakfast item.
"Breakfast has become our fastest growing day part in terms of sales-percentage increase," Faulk added. "It is an extremely habitual day part, especially during the work week. People typically travel to and from work the same way each day and they also tend to have a list of stops, such as gas stations, ATMs and other stops which they frequent during the week. We continue to see huge opportunities where Chick-fil-A can be established as part of these morning routines, but in order to do that, we have to continue to seek new and innovative menu items that will appeal to our customers. And, while others are asking their customers to 'change' their breakfast habits to include chicken, we're pleased we can say 'stay with the original' through our free chicken biscuit offer."
Over the last several years, Chick-fil-A has steadily focused on maximizing the breakfast day part with a variety of menu enhancements and promotions. In 2004, the chain began a two-phased breakfast menu expansion that included four new entrees and a premium coffee line. Looking forward to 2009, the chicken biscuit giveaway will kick off a three-month promotional campaign Chick-fil-A will leverage to heighten awareness of its breakfast offerings.
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On Jan. 1, 2009, Chick-fil-A customers will receive an invitation for a free, made-from-scratch Chick-fil-A(R) Chicken Biscuit with any purchase. The promotion is both a celebration of the chain's signature breakfast entree and a response to competitors' recent attempts to enter the segment with their imitation chicken biscuit offerings.
"While some of our competitors are touting a trend of 'change' toward chicken as the new meat choice for breakfast, it's something our customers have known all along," said Woody Faulk, the chain's vice president of brand development and director of Chick-fil-A's menu strategy. "We pride ourselves on making our biscuits from scratch every day, not the 'homemade tasting' biscuits being advertised elsewhere. The fact is, our pioneer products will likely continue to be imitated, but they will never be duplicated. We encourage everyone to sample the original breakfast chicken biscuit as a satisfying way to start 2009!"
The Chick-fil-A Chicken Biscuit giveaway will be advertised during the Chick-fil-A Bowl broadcast, which airs nationally on ESPN at 7:30 p.m. (EST) on Dec. 31. The invitations will be distributed at participating Chick-fil-A restaurants beginning Jan. 1 (while supplies last), and can be redeemed through March 28, 2009.
With the homemade chicken biscuit that Chick-fil-A founder Truett Cathy developed as the chain's flagship breakfast offering, Chick-fil-A introduced its full breakfast menu in 1986 as the chain began expanding outside shopping malls and started opening stand-alone restaurants, which catered better to breakfast business. Today, breakfast accounts for approximately 17 percent of the chain's overall sales, but Chick-fil-A continues to see the morning day part as a promising opportunity to further grow the business. The original Chick-fil-A Chicken Biscuit remains the best-selling breakfast item.
"Breakfast has become our fastest growing day part in terms of sales-percentage increase," Faulk added. "It is an extremely habitual day part, especially during the work week. People typically travel to and from work the same way each day and they also tend to have a list of stops, such as gas stations, ATMs and other stops which they frequent during the week. We continue to see huge opportunities where Chick-fil-A can be established as part of these morning routines, but in order to do that, we have to continue to seek new and innovative menu items that will appeal to our customers. And, while others are asking their customers to 'change' their breakfast habits to include chicken, we're pleased we can say 'stay with the original' through our free chicken biscuit offer."
Over the last several years, Chick-fil-A has steadily focused on maximizing the breakfast day part with a variety of menu enhancements and promotions. In 2004, the chain began a two-phased breakfast menu expansion that included four new entrees and a premium coffee line. Looking forward to 2009, the chicken biscuit giveaway will kick off a three-month promotional campaign Chick-fil-A will leverage to heighten awareness of its breakfast offerings.
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Sunday, December 7, 2008
Louisiana Fish Fry Products Issues Nationwide Allergy Alert on Undeclared Buttermilk in "Chicken & Fish Bake Seasoned Coating Mix"
Louisiana Fish Fry Products of Baton Rouge, LA, is recalling its 6 ounce packages of "Chicken & Fish Bake Seasoned Coating Mix" because they may contain undeclared buttermilk. People who have allergies to milk products run the risk of an allergic reaction if they consume this product.
The recalled "Chicken & Fish Bake" was distributed nationwide in retail stores and through mail orders.
The product comes in a 6 ounce bag marked with a "Best By" date from Jan 1, 2008 thru Sept. 25, 2011.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after it was discovered that the buttermilk-containing product was distributed in packaging that did not reveal the presence of buttermilk. Production of new product, with buttermilk included in the ingredient statement, has been initiated.
Consumers who have purchased 6 ounce packages of "Chicken & Fish Bake" are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-356-2905 Monday thru Friday between 8:00-5:00 CST.
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The recalled "Chicken & Fish Bake" was distributed nationwide in retail stores and through mail orders.
The product comes in a 6 ounce bag marked with a "Best By" date from Jan 1, 2008 thru Sept. 25, 2011.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after it was discovered that the buttermilk-containing product was distributed in packaging that did not reveal the presence of buttermilk. Production of new product, with buttermilk included in the ingredient statement, has been initiated.
Consumers who have purchased 6 ounce packages of "Chicken & Fish Bake" are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-356-2905 Monday thru Friday between 8:00-5:00 CST.
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Wednesday, November 19, 2008
Chef's Tip: Sweet Onions Add Flavor And Nutrition While Saving You Bread
(NAPSI)-Stretching your food dollars doesn't have to mean abandoning flavor. That means you can still enjoy cool-weather favorites such as luscious stews, roasted chickens, succulent pot roasts and more, while cutting costs.
The key? Stock up on affordable, hearty root vegetables that add flavor, nutrition and value to the dishes you serve-ingredients that I call "superfoods."
For instance, take the sweet onion. It's even better for you than a normal onion, and, as any chef will tell you, a sweet onion is the ultimate in savory flavor. Plus, adding one jumbo OSO sweet onion-a type of onion grown in the mineral-rich mountains of Chile-can add two vegetable portions to a tuna casserole or your favorite Crock-Pot dish.
Maybe just as important, though, these mildly flavored sweet onions won't make you cry when you cut them and have a longer shelf life than their traditional counterparts. That means putting an end to tossing unused onions that have sprouted green shoots.
Also, anyone with a sensitive stomach will be happy to know that because of their low acid content, sweet onions will not upset your stomach like regular onions.
Cooking With Onions
Add a slice of sweet onion to a sandwich, grilled cheese or hamburger and you'll be instantly eating better. You can also sauté them and add the onions to the mac and cheese you feed your kids to boost flavor and nutritional content, or even toss them in with some canned veggies to help fight off cancer and heart disease.
The possibilities are endless because the onion is used in more cuisines than any other vegetable in the world. Try this delicious dish made with savory sweet onions:
Maple-Balsamic Chicken Thighs
1 OSO Sweet Onion
Vegetable oil spray
6 chicken thighs
Salt and pepper
¼ cup olive oil
½ cup maple syrup
3 tablespoons balsamic vinegar
3 tablespoons Italian seasoning
Remove skin from onion and cut into 6 slices. Arrange flat in a 13 x 9-inch baking pan and spray with vegetable oil spray. Place each thigh on top of an onion slice. Generously sprinkle with salt and pepper. Mix remaining ingredients and generously brush each thigh/onion combo, covering as much of the chicken and onion as possible. Roast at 400º F in middle of oven for 15 minutes; reduce oven temperature to 350º F and roast 30 minutes, basting with pan juices 2 or 3 times.
For more recipes and information, visit the Web site www.sweetonionsource.com.
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The key? Stock up on affordable, hearty root vegetables that add flavor, nutrition and value to the dishes you serve-ingredients that I call "superfoods."
For instance, take the sweet onion. It's even better for you than a normal onion, and, as any chef will tell you, a sweet onion is the ultimate in savory flavor. Plus, adding one jumbo OSO sweet onion-a type of onion grown in the mineral-rich mountains of Chile-can add two vegetable portions to a tuna casserole or your favorite Crock-Pot dish.
Maybe just as important, though, these mildly flavored sweet onions won't make you cry when you cut them and have a longer shelf life than their traditional counterparts. That means putting an end to tossing unused onions that have sprouted green shoots.
Also, anyone with a sensitive stomach will be happy to know that because of their low acid content, sweet onions will not upset your stomach like regular onions.
Cooking With Onions
Add a slice of sweet onion to a sandwich, grilled cheese or hamburger and you'll be instantly eating better. You can also sauté them and add the onions to the mac and cheese you feed your kids to boost flavor and nutritional content, or even toss them in with some canned veggies to help fight off cancer and heart disease.
The possibilities are endless because the onion is used in more cuisines than any other vegetable in the world. Try this delicious dish made with savory sweet onions:
Maple-Balsamic Chicken Thighs
1 OSO Sweet Onion
Vegetable oil spray
6 chicken thighs
Salt and pepper
¼ cup olive oil
½ cup maple syrup
3 tablespoons balsamic vinegar
3 tablespoons Italian seasoning
Remove skin from onion and cut into 6 slices. Arrange flat in a 13 x 9-inch baking pan and spray with vegetable oil spray. Place each thigh on top of an onion slice. Generously sprinkle with salt and pepper. Mix remaining ingredients and generously brush each thigh/onion combo, covering as much of the chicken and onion as possible. Roast at 400º F in middle of oven for 15 minutes; reduce oven temperature to 350º F and roast 30 minutes, basting with pan juices 2 or 3 times.
For more recipes and information, visit the Web site www.sweetonionsource.com.
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Thursday, September 25, 2008
Creating A Skillet Dinner That Saves Time And Money
(NAPSI)-Families are starved for time and money these days. We're in such a rush that there's little time to prepare a good meal. And then food prices are at their highest levels since the 1990s. The traditional family is just squeezed.
But you can create a great meal for a family of four for less than $10--and make it memorable by combining textures and flavors. Cleanup is fast and easy, too.
Chicken thighs are economical and full flavored. But we often pass over them in the grocery store because many recipes call for chicken breasts. The frying oil, which is made from a blend of soybean and peanut oil, adds a robust, nutty flavor.
Serve this dish with rice for a down-home meal that saves time in the kitchen. Total cook time is about 30 minutes.
Chicken with Tomatoes and Okra
Ingredients:
⅓ cup LouAna Southern Frying Oil
8 bone-in chicken thighs
1 teaspoon salt
½ teaspoon freshly ground black pepper
1½ cups fresh or frozen (½-inch-thick) sliced okra
1 (14.5-ounce) can whole peeled tomatoes, drained and crushed
½ teaspoon sugar
1 tablespoon white vinegar
1 tablespoon flour
1 cup reduced-sodium chicken broth
Preparation and Cooking:
Heat oil in a large skillet over medium-high heat.
Season chicken evenly with 1 teaspoon salt and pepper. Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan. Add okra to pan; cook two minutes. Stir in broth, tomatoes and sugar; bring to a boil.
Gently place chicken in tomato mixture. Reduce heat and simmer 20 minutes or until chicken is done, stirring occasionally. Remove about ¼ cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.
Serves four people.
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But you can create a great meal for a family of four for less than $10--and make it memorable by combining textures and flavors. Cleanup is fast and easy, too.
Chicken thighs are economical and full flavored. But we often pass over them in the grocery store because many recipes call for chicken breasts. The frying oil, which is made from a blend of soybean and peanut oil, adds a robust, nutty flavor.
Serve this dish with rice for a down-home meal that saves time in the kitchen. Total cook time is about 30 minutes.
Chicken with Tomatoes and Okra
Ingredients:
⅓ cup LouAna Southern Frying Oil
8 bone-in chicken thighs
1 teaspoon salt
½ teaspoon freshly ground black pepper
1½ cups fresh or frozen (½-inch-thick) sliced okra
1 (14.5-ounce) can whole peeled tomatoes, drained and crushed
½ teaspoon sugar
1 tablespoon white vinegar
1 tablespoon flour
1 cup reduced-sodium chicken broth
Preparation and Cooking:
Heat oil in a large skillet over medium-high heat.
Season chicken evenly with 1 teaspoon salt and pepper. Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan. Add okra to pan; cook two minutes. Stir in broth, tomatoes and sugar; bring to a boil.
Gently place chicken in tomato mixture. Reduce heat and simmer 20 minutes or until chicken is done, stirring occasionally. Remove about ¼ cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.
Serves four people.
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Sunday, September 21, 2008
A Zesty Chicken Dinner Brings Color To Your Plate And Palate
Fowl is fair--and fairly inexpensive--when you roast a whole chicken in herbs and oil.
(NAPSI)-The U.S. is wrestling with the worst food inflation in nearly 20 years. Combine that with high gas prices and you're talking about a budget buster.
But you can make a savory meal for a family of four and spend less than $10. The spectacular flavor in Herb Roasted Chicken comes from the blend of cooking oil and fresh herbs. (Fresh herbs are sold in individual, small packages near a grocer's fresh vegetables and can be used to create other meals later in the week.)
Vegetable (or canola) oil seals in moisture and keeps chicken and roasting vegetables crispy. The vegetables cook alongside the poultry, saving on cooking time and energy usage.
Herb Roasted Chicken
Ingredients:
½ cup LouAna vegetable or canola oil, divided
1 (4-pound) whole roasting chicken
2 ½ tablespoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 ¼ teaspoons salt
½ teaspoon freshly ground black pepper
½ small onion, peeled and cut into 4 wedges
8 ounces baby carrots, peeled or unpeeled
8 ounces red-skinned potatoes, quartered
8 ounces fresh green beans, trimmed
Preparation and Cooking:
Preheat oven to 450°.
Remove giblets and neck from chicken; freeze for future use. Combine and stir sage and ingredients through pepper. Measure out 2 teaspoons herb mixture and mix it with 1 ½ tablespoons oil. Starting with neck cavity, loosen skin from breast and drumsticks with hands. Rub mixture under skin and over breast and drumsticks. Lift wing tips up and over back; tuck under. Rub 2 tablespoons oil over outside skin of chicken. Place chicken, breast side up, on a roasting pan rack. Roast at 450° for 20 minutes.
Reduce oven temperature to 350°.
Toss reserved herb mixture and remaining oil with onion, carrots and potatoes. Add vegetable mixture to roasting pan. Roast an additional 30 minutes at 350°, basting with pan juices after 20 minutes. Add green beans to pan; toss. Cook an additional 10 minutes or until meat thermometer registers 165°. Remove chicken from pan; let stand 15 minutes before carving.
Serves four people.
Visit www.louana.com for more recipes and cooking tips.
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(NAPSI)-The U.S. is wrestling with the worst food inflation in nearly 20 years. Combine that with high gas prices and you're talking about a budget buster.
But you can make a savory meal for a family of four and spend less than $10. The spectacular flavor in Herb Roasted Chicken comes from the blend of cooking oil and fresh herbs. (Fresh herbs are sold in individual, small packages near a grocer's fresh vegetables and can be used to create other meals later in the week.)
Vegetable (or canola) oil seals in moisture and keeps chicken and roasting vegetables crispy. The vegetables cook alongside the poultry, saving on cooking time and energy usage.
Herb Roasted Chicken
Ingredients:
½ cup LouAna vegetable or canola oil, divided
1 (4-pound) whole roasting chicken
2 ½ tablespoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 ¼ teaspoons salt
½ teaspoon freshly ground black pepper
½ small onion, peeled and cut into 4 wedges
8 ounces baby carrots, peeled or unpeeled
8 ounces red-skinned potatoes, quartered
8 ounces fresh green beans, trimmed
Preparation and Cooking:
Preheat oven to 450°.
Remove giblets and neck from chicken; freeze for future use. Combine and stir sage and ingredients through pepper. Measure out 2 teaspoons herb mixture and mix it with 1 ½ tablespoons oil. Starting with neck cavity, loosen skin from breast and drumsticks with hands. Rub mixture under skin and over breast and drumsticks. Lift wing tips up and over back; tuck under. Rub 2 tablespoons oil over outside skin of chicken. Place chicken, breast side up, on a roasting pan rack. Roast at 450° for 20 minutes.
Reduce oven temperature to 350°.
Toss reserved herb mixture and remaining oil with onion, carrots and potatoes. Add vegetable mixture to roasting pan. Roast an additional 30 minutes at 350°, basting with pan juices after 20 minutes. Add green beans to pan; toss. Cook an additional 10 minutes or until meat thermometer registers 165°. Remove chicken from pan; let stand 15 minutes before carving.
Serves four people.
Visit www.louana.com for more recipes and cooking tips.
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Wednesday, September 3, 2008
Fried Chicken with Goobers
CC Note: Pass the pollo goober, ya'll.
(NAPSI)-Fried chicken may be a down-home tradition during football season, but it didn't begin in the South. Fried chicken was known as pollo fritto in Italy and Ga Xao in Vietnam before it became a culinary habit in the Southern United States.
But with food prices soaring, you can still create a delicious fried chicken dinner for friends and family on game day for less than $10. You can give your fried chicken a kick by using both ground peanuts and a special soybean and peanut frying oil blend.
To save money, your oil can be used several times as long as you don't overheat it. After cooking, cool, strain and store the oil in a cool, dark place for future use.
Peanut Fried Chicken
Ingredients:
1 1/2 gallons LouAna Southern Frying Oil
1 1/3 cups all-purpose flour, divided
3 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1 cup salted, dry-roasted peanuts
2 cups buttermilk, divided
2 large eggs
1 (4-pound) whole fryer chicken, cut into 6 pieces
Preparation and Cooking:
Place oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350°.
Combine 1 cup flour, 2 teaspoons salt and pepper in a shallow dish, stirring well with a whisk.
Place remaining 1/3 cup flour and nuts in a food processor; process until finely ground. Add peanut mixture to flour mixture, stirring well.
Combine buttermilk and eggs in a shallow dish, stirring well. Season chicken evenly with remaining 1 teaspoon salt; dredge in flour mixture. Dip chicken in buttermilk mixture; dredge in flour again.
Fry chicken in hot oil 15 minutes or until golden; move to a paper towel-lined plate. Serve immediately.
Serves four people.
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Fayetteville, Peachtree City, Tyrone
(NAPSI)-Fried chicken may be a down-home tradition during football season, but it didn't begin in the South. Fried chicken was known as pollo fritto in Italy and Ga Xao in Vietnam before it became a culinary habit in the Southern United States.
But with food prices soaring, you can still create a delicious fried chicken dinner for friends and family on game day for less than $10. You can give your fried chicken a kick by using both ground peanuts and a special soybean and peanut frying oil blend.
To save money, your oil can be used several times as long as you don't overheat it. After cooking, cool, strain and store the oil in a cool, dark place for future use.
Peanut Fried Chicken
Ingredients:
1 1/2 gallons LouAna Southern Frying Oil
1 1/3 cups all-purpose flour, divided
3 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1 cup salted, dry-roasted peanuts
2 cups buttermilk, divided
2 large eggs
1 (4-pound) whole fryer chicken, cut into 6 pieces
Preparation and Cooking:
Place oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350°.
Combine 1 cup flour, 2 teaspoons salt and pepper in a shallow dish, stirring well with a whisk.
Place remaining 1/3 cup flour and nuts in a food processor; process until finely ground. Add peanut mixture to flour mixture, stirring well.
Combine buttermilk and eggs in a shallow dish, stirring well. Season chicken evenly with remaining 1 teaspoon salt; dredge in flour mixture. Dip chicken in buttermilk mixture; dredge in flour again.
Fry chicken in hot oil 15 minutes or until golden; move to a paper towel-lined plate. Serve immediately.
Serves four people.
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Tuesday, August 26, 2008
California Avocados Act As "Nutrient Booster" For Athletes And Non-Athletes Alike
CC Note: One of our caped cuisine fanatics just loves avocados. With that said, please enjoy another recipe she tried and loved. She liked it so much she even brought samples over to our Fayetteville office for the staff. Keep it up. We just love great food!
(NAPSI)-Optimal nutrition is essential for athletes to fuel their bodies through intense workouts. However, the importance of nutrition applies to non-athletes as well. Consuming a diet rich in carbohydrates, lean proteins and beneficial fats is crucial for overall health and an integral part of a training regimen. California avocados can serve as a component of just such a diet, as they provide primary mono and polyunsaturated fats, which are essential for both athletes and non-athletes, and are a healthy substitute when eaten in place of foods rich in saturated fat.
Also, California avocados are naturally sodium-free and cholesterol-free and act as a nutrient booster, by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit.
An excellent example of a training meal is the following recipe for Cilantro Chicken with California Avocado and Pickled Tomato Salsa, as it combines all the performance nutrition essentials into one delicious dish.
Cilantro Chicken with California Avocado and Pickled Tomato Salsa
Serves 4
Ingredients:
4 (6 oz.) boneless chicken thighs or breasts, with skin
Salt and freshly ground black pepper, to taste
¼ cup extra virgin olive oil
¼ cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp. ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (recipe below)
2 ripe, fresh California avocados, peeled, seeded and cut in ½-inch dice
2 cups cooked brown basmati rice
Instructions:
1. In a shallow, nonreactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.
2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.
3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.
Pickled Tomato Salsa
Ingredients:
1 lb. tomatoes, peeled, seeded and cut in quarters
½ bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds
½ cup white vinegar
2 ½ Tbsp. brown sugar
2 tsp. salt
4 tsp. freshly grated ginger
1 Tbsp. minced garlic
2 tsp. yellow mustard seeds
2 tsp. cracked black peppercorns
2 tsp. ground cumin
1 tsp. cayenne
½ tsp. turmeric
½ cup extra virgin olive oil
Instructions:
1. In a large bowl, toss tomatoes with scallions and chiles.
2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt and cook until dissolved, about 1 minute. Remove from heat and reserve.
3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.
4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.
Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.
For other recipe ideas featuring California avocados, visit CaliforniaAvocado.com.
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Fayetteville, Peachtree City, Tyrone
(NAPSI)-Optimal nutrition is essential for athletes to fuel their bodies through intense workouts. However, the importance of nutrition applies to non-athletes as well. Consuming a diet rich in carbohydrates, lean proteins and beneficial fats is crucial for overall health and an integral part of a training regimen. California avocados can serve as a component of just such a diet, as they provide primary mono and polyunsaturated fats, which are essential for both athletes and non-athletes, and are a healthy substitute when eaten in place of foods rich in saturated fat.
Also, California avocados are naturally sodium-free and cholesterol-free and act as a nutrient booster, by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit.
An excellent example of a training meal is the following recipe for Cilantro Chicken with California Avocado and Pickled Tomato Salsa, as it combines all the performance nutrition essentials into one delicious dish.
Cilantro Chicken with California Avocado and Pickled Tomato Salsa
Serves 4
Ingredients:
4 (6 oz.) boneless chicken thighs or breasts, with skin
Salt and freshly ground black pepper, to taste
¼ cup extra virgin olive oil
¼ cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp. ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (recipe below)
2 ripe, fresh California avocados, peeled, seeded and cut in ½-inch dice
2 cups cooked brown basmati rice
Instructions:
1. In a shallow, nonreactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.
2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.
3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.
Pickled Tomato Salsa
Ingredients:
1 lb. tomatoes, peeled, seeded and cut in quarters
½ bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds
½ cup white vinegar
2 ½ Tbsp. brown sugar
2 tsp. salt
4 tsp. freshly grated ginger
1 Tbsp. minced garlic
2 tsp. yellow mustard seeds
2 tsp. cracked black peppercorns
2 tsp. ground cumin
1 tsp. cayenne
½ tsp. turmeric
½ cup extra virgin olive oil
Instructions:
1. In a large bowl, toss tomatoes with scallions and chiles.
2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt and cook until dissolved, about 1 minute. Remove from heat and reserve.
3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.
4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.
Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.
For other recipe ideas featuring California avocados, visit CaliforniaAvocado.com.
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Fayette Front Page
Fayetteville, Peachtree City, Tyrone
Saturday, July 19, 2008
Healthy Idea: Kick The Kids Off The Couch!
CC Note: Now that the summer vacation time for school aged children in winding down, and it's just gotten plain old hot, be sure to try some easy cooking ideas. This is a great one.
(NAPSI)-Studies show that over the course of a year, children spend more time watching TV than they do in school or participating in any activity other than sleeping. To break the couch habit, you can look for budget-friendly outdoor activities or healthy at-home alternatives.
A few ideas might include a day at the zoo or hiking and swimming. And because activities can work up an appetite, you can “cook up” some recipes that the whole family can create together. Here’s a nutritious recipe that’s modeled after kids’ favorite restaurant foods using Sanderson Farms 100 percent Natural Chicken. It has no added sodium, which is so important to health-conscious families these days:
Cheesy Chicken Quesadilla Dippers
Serves 4
6 Sanderson Farms chicken tenders
1 tablespoon canola oil
1½ teaspoons adobo seasoning or any low-sodium seasoned salt
4 8-inch flour tortillas
1 cup shredded low-fat Monterey Jack cheese
½ cup prepared mild tomato salsa
1½ cups skim milk
8 ounces processed cheese made with 2 percent milk
Preheat gas grill or grill pan with medium heat.
Preheat oven to 300° F.
In a resealable bag, combine chicken tenders with canola oil and adobo seasoning.
Massage chicken through the bag, evenly coating the tenders with spices.
Grill the chicken over medium-high heat for 3 minutes per side or until chicken is cooked through. Chicken should be cooked to an internal temperature of 165° F.
Remove from heat and dice.
Dipping Sauce:
In a small saucepan, heat the skim milk over medium heat and whisk in the processed cheese until the mixture thickens.
Once the sauce has thickened, remove from heat. Cover the cheese sauce with plastic wrap so it touches the surface of the sauce. This keeps the sauce from forming a thin film over the top. Set aside.
Place tortillas on a metal sheet pan; layer half of each tortilla with shredded cheese, diced chicken, salsa and more shredded cheese. Fold in half. Place in preheated oven and cook for 5 minutes or until the cheese is melted and the tortillas are light golden brown. Remove from oven and cut into handheld triangle pieces. Serve with low-fat cheese dipping sauce.
For more recipes, visit www.sandersonfarmsrecipes.com.
An active day can lead to creating a dish together that the whole family can enjoy.
(NAPSI)-Studies show that over the course of a year, children spend more time watching TV than they do in school or participating in any activity other than sleeping. To break the couch habit, you can look for budget-friendly outdoor activities or healthy at-home alternatives.
A few ideas might include a day at the zoo or hiking and swimming. And because activities can work up an appetite, you can “cook up” some recipes that the whole family can create together. Here’s a nutritious recipe that’s modeled after kids’ favorite restaurant foods using Sanderson Farms 100 percent Natural Chicken. It has no added sodium, which is so important to health-conscious families these days:
Cheesy Chicken Quesadilla Dippers
Serves 4
6 Sanderson Farms chicken tenders
1 tablespoon canola oil
1½ teaspoons adobo seasoning or any low-sodium seasoned salt
4 8-inch flour tortillas
1 cup shredded low-fat Monterey Jack cheese
½ cup prepared mild tomato salsa
1½ cups skim milk
8 ounces processed cheese made with 2 percent milk
Preheat gas grill or grill pan with medium heat.
Preheat oven to 300° F.
In a resealable bag, combine chicken tenders with canola oil and adobo seasoning.
Massage chicken through the bag, evenly coating the tenders with spices.
Grill the chicken over medium-high heat for 3 minutes per side or until chicken is cooked through. Chicken should be cooked to an internal temperature of 165° F.
Remove from heat and dice.
Dipping Sauce:
In a small saucepan, heat the skim milk over medium heat and whisk in the processed cheese until the mixture thickens.
Once the sauce has thickened, remove from heat. Cover the cheese sauce with plastic wrap so it touches the surface of the sauce. This keeps the sauce from forming a thin film over the top. Set aside.
Place tortillas on a metal sheet pan; layer half of each tortilla with shredded cheese, diced chicken, salsa and more shredded cheese. Fold in half. Place in preheated oven and cook for 5 minutes or until the cheese is melted and the tortillas are light golden brown. Remove from oven and cut into handheld triangle pieces. Serve with low-fat cheese dipping sauce.
For more recipes, visit www.sandersonfarmsrecipes.com.
An active day can lead to creating a dish together that the whole family can enjoy.
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