Page 21 - Florida Sentinel 5-20-16 Online Edition

Recipes
Lemons & Basil...
Great Taste & Health Benefits, Too
From From Tonia Turner
One of the primary medicinal uses for basil is for its anti-inflammatory properties that blocks enzymes in the body that cause swelling.
Basil’s antioxidant properties can protect the body from premature aging, common skin issues, age-re- lated problems and even some types of cancer. The herb also contains the flavonoids orientin and vicenin, which are plant pigments that shield your cell structures from oxygen and radia-
tion damage.
Known for its therapeutic property,
lemons help to strengthen your immu- nity system and cleanses your stom- ach. It is not only a blood purifier but also enables body to fight diseases. Lemon juice, especially, has several health benefits associated with it. Use- ful for treating kidney stones, curing heart strokes and reducing the body temperature, lemonade helps you to stay calm and cool.
Easy Lemon-Chicken Piccata
3 large lemons, divided
4 small boneless skinless chicken breasts
(1 lb.)
1/4 cup Kraft Mayo with Olive Oil
Reduced Fat Mayonnaise
22 Ritz Crackers, finely crushed 2 Tbsp. olive oil
2 tsp. chopped fresh parsley
1/2 cup chicken broth
1 Tbsp. butter
1 Tbsp. capers
DIRECTIONS: Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 21⁄2 lemons. Coat chicken with mayo, then cracker crumbs.
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165oF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3
to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.
Fresh Corn With Lemon-Basil Parmesan Butter
4 hot cooked ears corn on the cob 2 Tbsp. butter, melted
4 fresh basil leaves, chopped
1/2 tsp. lemon zest
1/4 cup grated parmesan Cheese
DIRECTIONS: Brush corn with combined butter, basil and zest.
Sprinkle with cheese.
Basil Lemonade
1⁄2 cup basil leaves, washed 4 tablespoons sugar
1⁄2 cup fresh lemon juice
4 cups water (divided, see Step 1) 2 cups ice cubes
Garnish (optional)
1 lemon cut into pieces
handful of basil leaves
DIRECTIONS: Step 1 - Place the basil leaves, sugar and 1 cup of water in a blender or food proces- sor and puree until smooth.
Strain basil water into a pitcher using a fine mesh strainer to catch the solid basil particles so you have a clear liquid.
To the pitcher with basil water add lemon juice, remaining 3 cups water and ice. Add additional lemon and basil leaves to the pitcher.
Note: We recommend serving this within a few hours of making it as both the lemon and basil have volatile and fragile oils which become more muted,
and less flavorful, as they sit.
FRIDAY, MAY 20, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B