From The Kitchen Of Rachelle Underwood

Thursday, February 25, 2010

Panko Breaded Talapia

Do you like fried food? Well I do, but I don't like working it off at the gym. Panko bread crumbs really make this dish. They are located in the grocery store where you find normal bread crumbs. One box costs around 3-4 dollars, but you can get multiple meals out of the one box.
I like to change it up once in awhile instead having either beef or chicken, I will occasionally go the fish route. This recipe is simple, and it taste like it's fried, but it's baked. With just a few ingredients, you can have yourself a winning meal.
Talapia will go on sale from time to time. If it is under 3 dollars a pound, load up on it. I have the meat guy put it into packages of 3 fillets, so that I can remove a package from the freezer, and it is the right serving for my family. It is a very mild fish, and cooks in like 10-15 minutes. Served w/ a side of veggies/salad, and rice, and you will impress anyone! This recipe if for 4 fillets, but can be adjusted for your quantity. This breading concept can be used for any type of times will vary.

Panko Breaded Talapia

Talapia Fillets
1-2 eggs (depending on how many you are doing, one egg for 4 fillets is usually enough)
Panko Bread Crumbs
Cooking Spray
Salt and Pepper
Garlic Powder

Preheat oven to 425 degrees. Create a breading station, with 1/2 c. flour on one plate, wisked eggs on another plate, and panko bread crumbs on the last plate. Only use 1/2 c. bread crumbs at a time, so that you don't waste any, adding more to the plate when nessesary. Season flour w/ 1 tsp. salt, 1 tsp. pepper, and 1 tsp garlic powder. Salt and pepper talapia fillets liberally. Dredge fish in flour first, shaking off any excess, then egg, then bread crumbs. Make sure fish is completely covered. Place breaded fish on a sheet pan, and continue the process for the rest of the fillets. Spray each breaded fillet liberally w/ cooking spray. (This helps it get golden). Cook fillets in preheated over for 10-12 minutes. If bread crumbs have not become golden, place them under the broiler for a minute. ENJOY!

Wednesday, February 24, 2010

Citrus Chicken Salad with Carmelized Onions

So, I have been browsing alot of food blogs lately, and I LOVE them. The food looks so good, and the photography is awesome. I have decided since I love cooking and trying new recipes, that I would try and do a food blog. My pictures won't be that great, and I'm not going to post about food everyday. But, I'm hoping it will accomplish two things at once, which is to publish my recipes, and to share them with friends and family. Some of my recipes are not complex at all, but I think if you need ideas for making something for dinner, it will accomplish that. A couple of years ago, I published my first cookbook, and I LOVE having all my favorite recipes in one place. To sit down and write another cookbook seems like a huge project to me, but I think if I do it little by little via the blog, the project won't seem so overwhelming. So here it goes!
(Disclaimer: I don't claim to be a chef/amazing cook, I just love being creative in the kitchen and eating really good food. All recipes that are posted will be tested by my wanna-be Sous Chef, baby watcher, Jared (who is very easy to please, and does not cook), Brent, my mini baker, and Cameron...who doesn't really care.)

Citrus Chicken Salad w/ Caramelized Onions

1 head of leafy lettuce, rinsed and chopped
1 onion, slice thinly
2 grilled chicken breasts, (I used leftovers, but you can cook chicken however)
2 tbsp. Balsamic Vinegar
2 tsp. sugar
3 tsp. olive oil
2 oranges any kind, skins cut off, slice into segments
Good Seasonings Italian Dressing (you make it with a dry packet w/ oil and vinegar)
Salt and Pepper

Start by caramelizing your onions. Preheat skillet to medium low heat. Slice onion thinly, place it in the skillet w/ olive oil, balsamic vinegar, sugar, and 1/2 tsp salt and pepper. Coat the onion w/ these seasonings, and then just let the onions cook. Stir every 5-7 minutes. Keep temperature at a medium-low to low setting. this is a slow process, but so worth the flavor in the end. You will know when the onions have caramelized, when they turn a light tan color. (You can make this WAY in advance, and store in a container until ready for dinner.
Slice chicken into chunks or strips. Segment oranges. Combine all ingredients listed above and mix with the dressing. Top the salad with the caramelized onions at the end, and you have an awesome refreshing salad.