Page 23 - Florida Sentinel 9-16-16 Online Edition

Recipes
Playbook:
Lemon Chicken Picata
If you want to look impressive to your football loving date or mate, here’s a dish that will thrill their mouths as well as their bellies. And hey, if you’re single, you can please your own self too! Here’s the super simple recipe below:
1st And Ten:
Turkey
Meatball Pie
If you want a to get a first down, this is the dish to move the chains.
Interception:
Lemon Shrimp And
Garlicky Rice
The best way to win is to play good defense...you can help your team win with this dish.
1 pound spaghetti
1 pound boneless, skinless chicken breasts, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
4 tablespoons unsalted butter, di- vided
2 cloves garlic, minced
1/4 cup diced shallots
3/4 cup chicken broth
1/4 cup dry white wine like chardon- nay
Juice of 1 lemon
1/2 cup heavy cream
1/4 cup capers, drained
2 tablespoons chopped fresh parsley leaves
1 c. jasmine rice
1 garlic clove, grated
1 c. low-sodium chicken stock
2 lemons, cut into wheels
1 lb. shrimp, peeled and deveined kosher salt
Freshly ground black pepper
2 tbsp. salted butter
1/4 c. chopped parsley
Directions: Prepare rice according to package instructions. Add grated garlic to water before steaming. Fluff with a fork and set aside.
Meanwhile in a large skillet over medium heat add chicken stock and lemons; bring to a low simmer. Season shrimp with salt and pepper; add to skillet. Turn shrimp to cook evenly until pink, about 2 minutes. Turn off heat and add butter. Slowly stir to create a creamy sauce. Toss in parsley and serve immediately with garlicky rice.
2eggs
1/2 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped onion
2 garlic cloves, chopped
1/2 c. chopped parsley, plus more for garnish
1 c. panko breadcrumbs
1/4 c. freshly grated Parme- san
kosher salt
Freshly ground black pepper 1 lb. ground turkey or (ground chicken, if you can’t eat turkey)2 c. prepared tomato sauce
1 c. cubed fresh mozzarella
1 puff pastry sheet, thawed and cut into rectangles, keep chilled
Directions: In a large pot of boiling salted water, cook pasta ac- cording to package instructions; drain well.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
Melt remaining 2 tablespoons butter in the skillet. Add garlic and shal- lots, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in chicken broth, wine and lemon juice. Cook, stirring occasion- ally, until slightly reduced, about 5 minutes.
Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
Stir in capers (the blend so well with the lemon! It will taste so good!). Serve immediately with pasta and chicken, garnished with parsley, if desired.
No FouL: Fruit Salad
It best to make the play with no fat foul. Here is a fruit salad that is a game changer.
3 cups chopped watermelon 1 can peaches
1 can of pineapple
1 cup chopped strawberries cut up cup of grapes
1 1/2 cups blueberries 2 Tbsp Lemon Juice
Touchdown: Pizza
To score, try this pizza. It will put points on the board everytime!
Directions: Preheat oven to 425 degrees F. In a small bowl beat 1 egg with 1 teaspoon water. Set aside.
In a large mixing bowl com- bine celery, carrots, onion, gar- lic, parsley, breadcrumbs, parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well. Add 1 egg and turkey, mix until just combined. Do not overmix. Form 1 1/2" meatballs. In a large skillet over medium-high heat drizzle olive oil and sauté meatballs until golden brown, about 3 to 5 minutes.
In a 9" pie dish or baking dish spread 1 cup of tomato sauce and arrange meatballs in an even layer. Top with remaining tomato sauce, sprinkle moz- zarella and arrange puff pastry pieces in a circular pattern. Less overlap will help the puff pastry rise. Brush lightly with egg wash and bake until pastry is golden brown, about 15 to 20 minutes.
Garnish with parsley and serve immediately.
Directions: Simply add all the ingredients except the peaches, pineapples and the lemon juice. When adding in the peaches and pineapple, drain off about half of the juice in a separate container. You don’t need it for this recipe. Then add the lemon juice last and toss.
1 (14 ounce) package prebaked pizza crust (such as Boboli®)
1 cup diced cooked chicken breast
3 tablespoons Buffalo wing sauce
1/2 cup Buffalo wing sauce
1 (4 ounce) package crumbled blue cheese
1 stalk celery, thinly sliced
1 cup shredded mozzarella
cheese
Add all ingredients to list
Directions: Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
Place pizza crust on the prepared baking sheet.
Mix chicken and 3 tablespoons wing sauce together in a bowl
until evenly coated.
Spread 1/2 cup wing sauce on the pizza crust; top with blue
cheese, chicken mixture, and celery. Cover pizza with mozzarella cheese.
Bake in the preheated oven until pizza is cooked through and cheese is bubbling, about 12 minutes. Cool pizza about 5 minutes before cutting into squares.
FRIDAY, SEPTEMBER 16, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 11-B