Page 22 - Florida Sentinel 7-15-16 Online Edition

Recipes
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Sesame Chicken Ramen Skillet
1/2 c. soy sauce
1/4 c. honey
1/4 c. rice wine vinegar
2 garlic cloves, minced
4 scallions, thinly sliced (divided) 2 tsp. sesame seeds
3/4 lb. boneless, skinless chicken breasts, cut into 1" cubes
1 c. cornstarch
2 tbsp. vegetable oil
1 head of broccoli, cut into florets 3 packets ramen noodles (season- ings discarded), boiled
Directions: In a medium bowl, whisk together soy sauce, honey, rice wine vine- gar, garlic, 1/4 cup scallions, sesame seeds, and a pinch of salt. Set aside
Heat oil in a large skillet over medium-high heat. Meanwhile, season the
chicken with salt and pepper. Toss in cornstarch until evenly coated. When the oil is hot, cook chicken in batches until golden brown and crispy, 8 to 10 minutes. Drain on paper towels.
Add the sesame-honey sauce and bring to simmer.
Stir in broccoli and cook until tender, about 2 minutes. Add the cooked chicken and ramen noodles and toss to coat.
Divide greens between 4 plates and drizzle with dress- ing. Top with salmon and gar- nish with chives.
Lemon Butter Chicken Pasta
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
12 oz. angel hair
1/4 c. butter
2 cloves garlic, minced
1/2 small red onion, finely chopped
1/3 c. freshly squeezed lemon juice (from 4 lemons) 1 lemon, thinly sliced into half moons
Zest of 1 lemon
pinch of crushed red pepper flakes
3 c. baby spinach
1/4 c. Parmesan
Directions: In a large skillet over medium heat, heat olive oil. Add chicken and season with pepper and a pinch of salt. Cook until no longer pink, 10 minutes per side.
Meanwhile, bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
Transfer chicken to a plate and add butter to skil-
let. Let melt, then add garlic and red onion. Cook, stir- ring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. Pour in 1/4 cup reserved water.
Return chicken to skillet, along with spinach. Gently toss until wilted, 1 to 2 min- utes.
Add angel hair and toss until combined. (Add more pasta water if desired.)
Top with Parmesan, if you like parmesan.
Bruschetta Shrimp Pasta
1 lb. angel hair
2 tbsp. olive oil
1 lb. fresh shrimp, peeled and deveined kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 garlic cloves, minced
1 lb. cherry tomatoes, chopped
1/4 c. basil, torn
Directions: In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and set aside. In a large skillet over
medium-high heat, heat olive oil. Add shrimp and season with salt and pepper. Cook until pink and fully cooked through, 3 minutes per side. Set aside.
In a large bowl, whisk to- gether olive oil and balsamic vinegar. Add garlic, cherry tomatoes, pasta, and shrimp. Toss to combine.
Garnish with fresh basil.
You're going to be making this satisfying shrimp pasta all summer long.
Baked Honey-Garlic Chicken
Need an easy dinner tonight? This super-simple recipe glazes chicken breasts in a delicious sauce of soy sauce, honey, and lime juice.
1 lb. angel hair
2 tbsp. olive oil
1 lb. fresh shrimp, peeled and deveined kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 garlic cloves, minced
1 lb. cherry tomatoes, chopped
1/4 c. basil, torn
Directions: Preheat oven to 350 degrees F. Make glaze: In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, Sriracha, 1 tablespoon sesame oil, and cornstarch.
Season chicken with salt
and pepper. In an ovenproof skillet over medium-high heat, heat oil. Sear chicken and let cook until golden, 4 minutes, then flip and let cook 4 minutes more. Pour over glaze and transfer to oven.
Bake until chicken is cooked through, 25 minutes. Heat broiler.
Spoon glaze over chicken and broil 2 minutes.
Garnish with scallions and sesame seeds.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 15, 2016