Quarantine Recipe

Quarantine Recipe: Homemade Pizza with Your Kids

Cooking with your kids can be a great way to connect with them and help reduce their screen time during this quarantine. This is not so  much a recipe as an activity outiline. It will probably be best to work at the kitchen table.

Mom and Dad will need to do some of the work ahead, like cuting up the vegetables and cooking the sausage, unless there are some older kids in your house that you can trust with a knife or using the stove. Remember to preheat the oven to 450 degrees f for the Pita or Naan and follow the directions for the premade crusts and dough.

This plan is also very forgiving of changes. just plan on one mini crust per person, or one-quarter to one-third of the ready-made dough per person. If you have a lot of smaller people, you can also find Mini Naan or use English Muffins that should satisfy their appitites.

Ingredients:

4 each Pita Bread, Naan Bread, Mini Ready Made Pizza Crusts (check Dollar Tree for Thin and Crispy Crusts) or Ready Made Pizza Dough

1 or 2 Jars Ready Made Pizza Sauce

1 bag Shredded Mozzarella Cheeze (size depends on how much cheeze your family likes on their pizzas)

Grated Parmesan Cheese

Assorted Pizza Toppings (get whatever your family likes: Pepperoni, Sausage, Onions, Green Peppers, Broccoli, Mushrooms, etc.)

Difficulty: Easy. Shopping Needed for Average Household: Pizza Sauce, Crusts and Assorted Toppings.

Pre-planning needed: None.

Prep Time: 20 Minutes, Cook Time: 15-25 Minutes

Yield: 4 Servings

1.  Let each one of your kids and adults have a crust to work on, If you are using the ready made dough, let each person, young or young-at-heart, have a portion to roll out themselves, and top each rolled out portion with a bit of the pizza sauce. Don't use too much sauce or the pizza might get soggy.

2.  Let everyone top the sauce with some Mozzarella and Parmesan cheese.

3.  Everyone gets to top their own pizza, with a bit of adult supervision. Too many toppings will prevent the ready-made pizza dough from baking right and there will be raw spots of dough in the finished pizza and unmelted cheese on the Pita, Naan, or pre-baked crusts. Too many toppings will also be hard for smaller children to finish eating.

4.  Line a baking sheet or two with parchment paper and transfer everyone's creations to it. Use a Sharpie to write the name of the Pizza Artist next to their creation (about an inch away with an arrow pointing to it) so that everyone gets the right pizza). Bake for 15-25 minutes until the cheese is melted and bubbly and the crust is cooked to the desired crispiness. Have everyone help in the cleanup and setting of the table while the pizzas bake.

5.  Let the pizzas sit for a few minutes before cutting and serving. A side salad from a bagged mix with a few cucumbers and tomatoes is all you need to complete the meal.

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Julia Child's Spinach Souffle

I am a cookbook nerd. I have way too many and use them way too infrequently. Julia Child's Mastering the Art of French Cooking is a great read, but one I rarely cook out of. I have a hard copy and a PDF. I have carried this book around for about 25 years and have only cooked three or four recipes out of it, this is one of them. I found both volumes at a little Italian deli in Pueblo, Colorado; I used to stop at this deli for Lasagna or Stuffed Shells to take home for dinner.

Souffles are wonderful things. They move surprisingly quickly and take no special tools to serve; Just plunge a spoon down into the dish and scoop out what you want to serve! Put a simply dressed salad and a piece of bread beside it and you have a surprising meal. If you have a Meat and Potatoes kind of family, it may take some convincing for a recipe like this, but given the possibility of a meat shortage, it might be a handy one to keep around.

For this recipe you may use a Souffle Dish or a Pyrex dish.

Ingredients:

Butter for preparing the pan

About 1/4 cup Grated Parmesan Cheese for preparing pan

1 tbsp minced shallots (substitute sweet onions if unavailable)

1 tbsp butter

3/4 c chopped frozen spinach (I use a full box and squeeze dry with my potato ricer)

1/4 tsp salt

2 1/2 tbsp butter

3 tbsp flour

1 c milk

4 egg yolks

1/2 c grated gruyere cheese (may substitute Swiss, Cheddar, or your favorite melting cheese)

5 egg whites

Difficulty: Moderate. Shopping Needed for Average Household: None.

Pre-planning needed: None.

Prep Time: 15-20 Minutes, Cook Time: 23-30 Minutes

Yeild: 4 Servings

1.  Preheat oven to 400 degrees f. Butter a 6 cup souffle dish and dust it with  the grated cheese as if you were dusting a cake pan with flour; dump any excess cheese out of souffle dish into the swiss cheese. Set dish to the side. Measure out your remaining ingredients.

2.  Squeeze most of the water out of the thawed spinach with a couple paper towels or by squeezing by hand. Cook the shallots and 1 tbsp butter in a saute or frying pan on medium for 1 minute. Add the spinach and salt, stirring and breaking up the spinach until is very dry. Remove the pan from the heat.

3. n a saucepan, melt 2 1/2 tbsp butter. Stir in the flour and cook for about 2 minutes. Remove from heat and pour in milk. Beat with whisk until blended. Return to heat and stir with the whisk until the mixture is bubbling.  When it thickens, whisk in the egg yolks one at a time. Remove the pan from the heat.

4.  Add the spinach to the egg/ flour base until completely mixed.

5. Beat the egg whites and a pinch of salt with an electric mixer until stiff. Stir one-quarter of the egg whites and all but one tablespoon of the cheese into the souffle base. Gently fold he remaining whites into the base, using as few turns as possible to incorporate the two mixtures as completely as possible. Fold by working a rubber spatula all the way to the bottom and "fold" the mixture on top, turn the bowl one-quarter turn and repeat. Fold quickly and gently to deflate the whites as little as possible.

6.  Turn the souffle out into the prepared mold, run your thumb along the edge of the souflle dish to give the souffle a clean edge, sprinkle the remaining cheese on top and place into the preheated oven. Reduce heat to 375 degrees and bake for 25-30 minutes. DO NOT open the oven during the first 20 minutes of cooking time. The Souffle is done when there is still a slight wobble in the center and the top is golden brown. For a less creamy souffle that will collapse less quickly, bake 3-4 minutes past the "wobbly center" stage.

Serve immediately.

This recipe is adapted from Mastering the Art of French Cooking, Volume One, by Julia Child, Louisette Berthoulle and Simone Beck; Published by Alfred A. Knoph, 1961

Suggested sides: Make a quick salad of fresh spring greens with a classic French vinaigrette like this one.

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own recommendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can explain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Chicken Parmesan

Everybody seems to love Italian-American Food. When you have finally had your fill of making basic spaghetti, though, try something a bit different. It still has the same basic spaghetti for the pasta, but it is topped with a crispy, breaded and fried chicken cutlet that is, in turn, topped with Mozzarella Cheese and Marinara Sauce.

You can use your favorite jarred sauce or make homemade sauce. If you want this quickly, jarred sauce is one of the keys.  Honestly, the most difficult part of this dish is timing the pasta to be finished when the chicken is ready, and that can be avoided by keeping the chicken warm until the pasta is ready.


Ingredients:

4 (4 to 5 ounce) Chicken Cutlets

3/4 cup All Purpose Flour

1/2 teaspoon each Salt, Pepper and Italian Seasoning, 1/4 teaspoon Garlic (granulated or powder)

2 Large Eggs, Beaten

1/2 teaspoon each Salt, Pepper and Italian Seasoning, 1/4 teaspoon Garlic (granulated or powder)

1 cup Panko Crumbs

1/2 teaspoon each Salt, Pepper and Italian Seasoning, 1/4 teaspoon Garlic (granulated or powder)

Oil for Frying

Pasta Sauce-jarred or homemade

Mozzarella Cheese, Sliced if Fresh, Shredded if Block

Pasta, cooked according to package directions

Difficulty: Moderate. Shopping Needed for Average Household: None.

Pre-planning needed: Thaw Chicken.

Prep Time: 15 Minutes, Cook Time: 20 Minutes

Yeild: 4 Servings

1. Prepare oven for broiling.

2. Set up a breading station. Place the flour and seasonings on one paper plate, beat the egg and seasonings in a glass or disposable foil pie plate, and put the panko and seasonings on another paper plate.

3. Bread the chicken cutlets in the flour, then the egg and then the crumbs. Place on a wire rack.

4. Heat the oil in a large skillet over medium high heat until hot enough to make a few bread crumbs sizzle. Preheat the broiler at the same time. Fry the chicken cutlets until cooked through. Remove to a broiler save pan and top with a genrous spoonfull of each of sauce and cheese.

5. Broil until cheese is melted, bubbly and begins to brown slightly. Remove from broiler and let rest.

6.  Prepare 4 plates with portions of pasta and sauce, top pasta with cutlets. Serve with garlic bread and vegetable of choice or tossed salad.

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Taco Soup

It really doesn't get much easier than this for a "Taco Tuesday." This evening is supposed to be a bit chilly, so this wuick soup would be the perfect warm up.

 


Ingredients:

1 pound Ground Beef

2 cups Water

1/2 cup diced Green Bell Pepper

1 (16 ounce) jar Picante Sauce or Salsa

1 (14-16 ounce) can Pinto Beans

1 (15 ounce) Tomato Sauce

1 can Yellow Corn with Red and Green Bell Peppers undrained

1 14 &1/2 ounce) can stewed tomatoes, undrained

Tortilla Strips, Sour Cream, Shredded Cheese

Difficulty: Easy. Shopping Needed for Average Household: None.

Pre-planning needed: Thaw Ground Beef.

Prep Time: 11 Minutes, Cook Time: 18 Minutes

Yeild: 12 Servings

1. Brown ground beef in a Dutch oven or large pot. When beef is  no longer pink, drain and return to pot.

2. Add all of the remaining ingredients with the exception of the garnishes and bring to a boil.

3. Reduce heat and simmer for 12 minutes, stirring occassionally,

4. Serce, garnished with the tortilla strips, sour cream and shredded cheese.

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Three Cup Chicken

Like all really good food, there is a legend behind this dish. The way the story from the Song Dynasty goes is that a national treasure of China was captured by the invading forces of Kublai Kahn and torutured for four years. Before the execution of the prisoner, named Wen Tianxiang, a sympathetic warden made him this dish using the few meager ingredients that were at hand.

Speaking from experience, you are not likely to find Thai Basil in Emporia, and every time I look for Italian Basil here, no grocer in town has any-you may consider them optional if you cannot find them.

 


Ingredients:

1/3 c Dry Sherry

1/3 c Soy Sauce

1 Tbsp Brown Sugar

1 & 1/2 lbs Boneless, Skinless Chicken Thighs, large pieces of fat removed and cut into 1 & 1/2 inch pieces

3 Tbsp Vegetable Oil

2 inch piece of Ginger, peeled and sliced into thin half moons

6 Scallions, sliced thinly, white and green portions in different dishes

12 clives Garlic, pelled and cut in half

1/2 to 3/4 Dried Chili Flakes

1 teaspoon Corn Starch

1 teaspoon Water

1 bunch Thai or Italian Basil

1 Tbsp Toasted Sesame Oil

Difficulty: Easy. Shopping Needed for Average Household: None.

Pre-planning needed: Thaw Chicken.

Prep Time: 15 Minutes, Cook Time: 20 Minutes

Yeild: 4 Servings

1.  Marinade chicken in sherry, soy sauce and brown sugar for 30 minutes to 2 hours.

2. Cook ginger and garlic in 3 tablespoons oil over medium to medium high heat until golden brown but not burned, about 10 minutes.

3. Add chicken AND marinade and simmer for 10 minutes.

4. Add scallion whites and simmer for an additional to minutes until chicken thighs are cooked through.

5. Mix corn starch and water together. Make a well in the center of the skillet and pour the corn starch slurry into the well. Cook until thickened.

6. Add the basil leaves (if using), scallion greens, drizzle the toasted sesame oil over the top and serve.

Suggested sides: Steamed White Rice and Stir Fried Vegetables

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Sunday Roast Chicken

It is never too early to start thingking about what you will cook for Sunday Dinner (or supper). 


Ingredients:

1 Lemon, zested and cut in half

1/2 medium onion

1/2 c butter, softened, divided

3 cloves Garlic, minced

2 teaspoons Fresh Thyme, Leaves and Stems

1 & 1/2 teaspoon each Salt and freshly ground Black Pepper

1 cup Chicken Broth

1/2 cup Dry White Wine

2 tablespoons All Purpose Flour

2 tablespoons Butter

Difficulty: Moderate. Shopping Needed for Average Household: Short List: Whole Chicken, Garlic Cloves.

Pre-planning needed: None.

Prep Time: 20 Minutes, Cook Time: 1 Hour 35 Minutes

Yeild: 4 Servings with leftovers

1. Preheat oven to 450 degrees.

2.  Mix half of the butter with the lemon zest, one half teaspoon each of the salt and pepper, the garlic and thyme leaves. Starting at the neck end begin gently loosening the skin from the flesh of the breast, drunsticks and thighs. Do not detatch the skin completely and be careful to not tear the skin. Gently rub the butter mixture on the under the skin.

3.  Replace the skin over the flesh of the chicken and rub the remaining butter onto the skin. Season the skin with one half teaspoon each of the salt and pepper. Squeeze the juice of one half of the lemon over the chicken.

4.  Place the thyme stems, onion half and both the squeezed and unsqeezed lemon halves in the cavity of the chicken. Season with 1/2 teaspoon each salt and freshly ground black pepper.

5.  Tie the leg ends together and tuck the wings under the body of the chicken. Spray the rack and roasting pan with cooking spray and place the chicken on the rack.

6.  Roast at 450 for 30 minutes. Reduce heat to 400 and continue to roast for 55 minutes or until an instant read thermometer inserted in the thigh reads 180 degrees. Baste chicken with drippings occassionally and rotate chicken in oven to promote even browining. If necessary, cover with foil to prevent over browning. When done, remove chicken to a platter, loosely covered with foil, to keep warm.

7.  While chicken roasts, mixt together the 2 tablespoons all purpose flour and 2 tablespoons flour. Deglaze the roasting pan with the chicken broth and white wine, scraping up the browned pits off of the bottom and sides of the pan. When the mixture in the roasting pan comes to a boil, begin adding the flour/butter mixture, bit-by-bit until the sauce is thickened to your liking.

 

Suggested sides: Green Beans, Mashed Potatoes and Gravy.

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Spreads

Recipe submitted by: Miriam Osburn (thanks Mom!)

I got this recipe off Food Network and it is easy and versatile. You can add all kinds of ingredients to make it your own. I mix chocolate chips into the dough as well as using them for frosting. I’ve mixed in toffee chips too and then used the reminder as topping on the melted chocolate chips..

Difficulty: Easy. Shopping Needed for Average Household: None.

Pre-planning needed: None.

Prep Time: 5 Minutes, Cook Time: 15-20 Minutes

Yeild: 12 Servings

Preheat oven to 350 In a large bowl combine: 1 cup brown sugar 1 cup room temperature butter 1 teaspoon vanilla 1 large egg 2 cup flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips After combined, spread on a large cookie sheet almost to the sides of the sheet, leave room for dough to “spread”. Bake 15 - 20 minutes until golden brown. Pull out of oven and sprinkle 1 cup chocolate chips on hot dough, let melt and spread over cookie. Add whatever toppings you want, I’ve used M&M’s, Heath bars, peanut butter cups, etc. The sky is the limit! Let cool in refrigerator then cut into squares or break into pieces an enjoy. This is a perfect for all occasions.

Adapted from Spreads by Ree Drummond, found on foodnetwork.com.

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Mustard and Herb Pork Chops

I don't even remember where I found this recipe or how  long ago. I doubt that there are many pork chop recipes that are simpler. There are no amounts listed, as everything is based on the size of the port chops.


Ingredients:

4 Pork Chops

Whole Grain Mustard

Fresh or Dried Herb of Choice (try Rosemary, Tarragon or Sage)

Panko Bread Crumbs

Difficulty: Easy. Shopping Needed for Average Household: None.

Pre-planning needed: Thaw Pork Chops.

Prep Time: 5 Minutes, Cook Time: 15 Minutes

Yeild: 4 Servings

1. Preheat oven to 375 degrees.

2. Spoon out what looks like enough mustard to cover one side of the chops (there is no need to contaminate the entire jar of mustard). Season chops with salt and pepper, coat with a thin but generous coating of the mustard. Top each with herbs to taste and coat with the Panko.

3. Bake in preheated oven until crumbs are browned and chops are cooked trhough.

Suggested sides: Green Beans and Oven Roasted Potatoes (wedge potatoes and place in a large plastic bag, add enough olive oil to coat and season with Montreal Steak Seasoning. Roast in a preheated oven alongside the Pork Chops).

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Scampi with Angel Hair

While I am not a big seafood person, I do still love Scampi. The flavor of shrimp, shallots and garlic in butter and wine just works. If you don't eat seafood, it works with chicken. I have been making this recipe since I bought the Southern California Beach Recipe Cookbook, written by Joan and Carl Stromquist in 1996. According to a note in the spine on the front end paper, I paid $17.95 for this book and bought it at a wonderful little cook's shop called "The Wooden Spoon" on Union Avenue in Pueblo, Colorado.  The shop is still open under the name "Seabel's" name, even though the Branch Inn blew up a few years ago and destoryed several buildings in the Union Avenue Historic District.

As far as I can remember, I bought this book just for this recipe. My note in the end paper spine only specify when ans where I bought the book and how much I paid. I have a list of recipes written on the inside of the front cover, too.

I have heavily modified this recipe over the years, and am including the modified version here.

 


Ingredients:

1 Tbsp Unsalted Butter

2 Tbsp Olive Oil

16 Cloves Garlic, finely chopped

4 tsp Parsley, finely chopped

4 Shallots, finely chopped

1/2 C Scallions, finely chopped

24 Large Shrimp, peeled, deveined and tails removed

1/4 tsp Paprika

1/8 tsp each salt and pepper

1/2 C Dry White Wine

1 Tbsp Lemon Juice

1 Tbsp Unsalted Butter

1/2 Pound Angel Hair Pasta or Whole Wheat Thin Spaghetti

1 Tbsp Unsalted Butter

1 Lemon, cut into 4 wedges

Difficulty: Moderate. Shopping Needed for Average Household: Short List-most likely garlic, shallots, parsley, scallions and shrimp.

Pre-planning needed: Thaw Shrimp.

Prep Time: 20 Minutes, Cook Time: 20 Minutes

Yeild: 4 Servings (6 Shrimp per serving)

1. Marinade the shrimp in the wine, lemon juice and half of the garlic for 30 minutes. Drain through a mesh strainer to reserve the solids and liquids separately. Start a pot of water boiling for the pasta, and cook the pasta in the background as you prepare the main part of the recipe.

2.  In a large skillet, over medium high heat, melt the 1 Tbsp butter and heat the oil. When the butter is melted and the oil hot, add the remaining garlic, shallots, parsley and scallions and saute for 3-4 until the garlic is limp but not yet browned.

3. Add the Shrimp and garlic from the marinade, paprika, salt and pepper. Gently stir the shrimp for 2-3 minutes until the shrimp is half cooked.

4. Add the wine and lemon juice and simmer until the sauce is reduced by half. Remove the shrimp as they finish cooking (they will turn pink, do not let them over cook or they will get tough) and allow the sauce to finish reducing. When the wacue has reduced by half wisk in 1 Tbsp butter to enrich and thicken the sauce slightly.

5. Gently toss the cooked pasta with the remaining butter and divide among 4 plates. Top each serving of pasta with 6 shrimp and pour 1/4 of the sauce over each plate. Serve with a lemon wedge on each plate.

If you substitute Chicken for the Shrimp: Cut chicken breasts or thighs into bite size pieces, do not drain the marinade and increase the cooking time as needed to ensure that the chicken pieces cook through.

Suggested sides: Sauteed Asparagus.

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook or website, please send the publication information for attribution.

Quarantine Recipe: Garlic Chicken

4 Boneless, Skinless Chicken Breast Halves
½ Cup All-Purpose Flour
¼ Cup Butter or Olive Oil
4 Large Cloves Garlic, Minced (About 2 Tablespoons)
1 Cup Apple Juice
2 Tablespoons Lemon Juice
½ Teaspoon Black Pepper

Difficulty: Easy. Shopping Needed for Average Household: None. Pre-planning needed: Thaw Chicken.

Prep Time: 3 Minutes, Cook Time: 18 Minutes

Yeild: 4 Servings

1.      Melt Butter or heat Olive Oil in large skillet over medium heat.
 

2.       Dredge Chicken in flour and cook in melted butter or heated oil with minced garlic until chicken is done (4-5 minutes on each side), remove from skillet and keep warm.
 

3.       Add apple and lemon juices to skillet with the black pepper.
 

4.       Boil, uncovered, for 4 minutes or until reduced to one-half cup.
 

5.       Pour Sauce over chicken and serve immediately.
 

Suggested sides: Oven Roasted Broccoli and Brown Rice

To submit your own recipe, send it to news@emporianews.com. Recipes may be for any meal or any course. While you may include your own reccomendations for side dishes and wine, please remember to include a brief introduction to the recipe (which I have left off of this first one). This paragraph or two can eplain to readers where you first had the dish, or if it is a family tradition and a favorite of a certain family member. You may also relate any happy memories related to your recipe-is it your annual birthday meal? Reader submitted recipes will be credited to the reader, and you may include a photograph if you like. If your recipe is from a cookbook, please send the publication information for attribution.
 

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