panko

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Recipe Swap: Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Published May 10, 2013 by jenmatteson

The latest installment of recipe swap was themed seafood, which I was over-the-moon excited about.  Again, this swap was hosted by Sarah, at A Taste of Home Cooking.  I submitted Scallops with WC-Recipe-Swap-badge-1Tarragon Butter Sauce, and  couldn’t wait to receive my assigned recipe.  Honestly, I was slightly disappointed to find that I was assigned crab cakes. But not because I don’t like crab cakes, rather because I already have two crab cake recipes in my blog (Bethany Frankel’s Crab Cakes and Crab Cakes with Chiptole Mayo), and I really enjoyed both of them.  But, that’s the spirit of the recipe swap; you never know what you’re going to get (you know, like a box of chocolates), and really, how could I be disappointed to make crab cakes – I love them!

Crab Cakes with Tangy Butter Sauce

Another great benefit of the recipe swaps is to connect with other bloggers, and many times, blogs you might not have otherwise visited.  I’ve definitely visited The Redhead Baker blog before, and may have even bookmarked a handful of Coleen’s recipes, but I believe this would be the first time I’d be making one.  And what a great recipe to make! The recipe originally comes from Cooking Light, and it certainly is a lightened up version of crab cakes, which I love.  Less filler, more crab, exactly the way they should be.

Crab Cakes with Tangy Butter Sauce

Crab Cakes with Tangy Butter Sauce

I had gotten everything I needed for this recipe last week at the grocery store, and I generally am very good at knowing exactly what, and how much I have of everything in my kitchen.  I was absolutely convinced that I had Old Bay seasoning, but come Sunday when I was putting these together, I didn’t.  I Googled a recipe to make my own Old Bay (what would we do without Google?), and had most spices on hand, so just used what I had.

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Tangy Butter Sauce

Coleen’s recipe included a tangy butter sauce to go with the crab cakes, which I thought sounded interesting.  If you read either of my other crab cake recipe posts, you’d know that I am generally a creamy-sauce-with-my-crab-cakes kinda girl.  But, I’m always happy to try something new!  I’m not sure if this is the sauce pictured in Coleen’s picture, as her’s does look like a creamy mayo based sauce.  Either that, or mine turned out completely different.  But good different!

Crab Cakes with Tangy Butter Sauce

The tangy butter sauce was a great compliment to the crab cakes and the vegetables.  While I was reducing the sauce, the vinegar smell was strong, so I was concerned it would be too acidic, but once I added the butter, it was much more subtle.  The crab cakes were perfect!  Meaty without a lot of filler, firm enough to stay together, but still fork-flakey like you’d want.  Breading the outside in panko added a perfect amount of crunch.  The vegetables were an added bonus.  It was perfect that they roasted for the same amount of time it takes for the crab cake mixture to refrigerate and come together.  Coleen’s recipe didn’t include green beans, but the original did, and I thought the plate needed some color, so I added those to the mix.  However, I didn’t think they would need to roast for 30 minutes, so I added them into the vegetable mix after 15 minutes.  Turns out, that’s exactly what the Cooking Light recipe instructed.  Great instincts!  Overall, it was a great little meal and I was happy to have tried a new crab cake recipe!

Crab Cakes with Tangy Butter Sauce

Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Source: Adapted from The Redhead Baker
Servings: 4

Ingredients:

For the crab cakes:
1/4 of a red onion, finely chopped
2 tbsp cilantro, finely chopped
3 tbsp light mayonnaise or olive oil mayonnaise
2 tsp Dijon mustard
1 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
2 egg whites, lightly beaten
1 lb lump crab meat, picked over for shells
1 1/2 cup panko breadcrumbs
olive oil

For the vegetables:
3 carrots, chopped
4 shallots, quartered
5 red potatoes, quartered
8 oz fresh green beans
olive oil
1/2 tsp kosher salt
fresh ground black pepper

For the butter sauce:
2/3 cup low-sodium chicken stock
3 tbsp white wine vinegar
3 tsp finely chopped shallots
2 tbsp butter

Directions:

1. In a medium bowl.combine red onion, cilantro, mayonnaise, Dijon, Old Bay, Worcestershire and egg whites.  Gently fold in crab meat until combined.  Stir in 3/4 cup panko.  Cover with plastic wrap and refrigerate for 30 minutes.

2. Meanwhile, preheat oven to 450 degrees and prepare a baking sheet with foil.  Combine carrots, shallots, and red potatoes in a bowl and coat lightly with olive oil.  Dump onto prepared baking sheet and spread out into a single layer.  Sprinkle with salt and pepper.  Roast for 15 minutes.  Remove from oven and mix green beans in with the rest of the vegetables.  Return to oven and roast for another 15 minutes.

3. Put remaining panko breadcrumbs in a shallow dish.  Remove crab mixture from refrigerator and divide into eight equal portions, forming each into a tight patty.  Dredge each patty in the panko, evenly coating both sides.  In a large frying pan, add enough olive oil to coat the bottom and heat to medium.  Once oil is ready, gently place four patties in the pan and cook until browned on the bottom, about 5 minutes.  Carefully flip patties and cook until browned, another 5 minutes or so.  Transfer to a paper towel and repeat for remaining four patties.

4. In a saucepan, stir together chicken broth, vinegar and shallots.  Bring to a boil and continue boiling for 5-8 minutes, until reduced by half.  Remove from heat and swirl in butter.  Spoon sauce over crab cakes and vegetables and serve.

Take a look at what the other ladies cooked up for the seafood swap!

Jalapeno Popper Chicken

Published May 2, 2013 by jenmatteson

I mentioned that earlier this week that we finally got to enjoy our deck over the weekend.  On Monday, we actually got to eat dinner on our deck.  It really couldn’t have been more beautiful outside.  I made dinner while Nate did some homework, and then we enjoyed the rest of the sunlight outside with a bottle of wine.  Now, if the weather would just stay warm…all would be happy!

Jalsapeno Popper Chicken

We had our neighbors over for dinner last Friday and I made cream cheese and jalapeno stuffed burgers.  I had leftover jalapeno cream cheese mixture, so it was the perfect opportunity for me to make this stuffed chicken recipe I’d saved for some time.  Nicole’s recipe calls for panko, and it’s usually a staple in my pantry, but I was out.  I wasn’t up for making an additional stop on my way home from work – I was excited to get home and run outside in this gorgeous weather!  So instead of panko, I just used regular bread crumbs I had in my cupboard.  Also, I only used cheddar in Nate’s chicken, of course.  I liked mine just fine with just the cream cheese and jalapeno mixture.

Jalapeno Popper Chicken

I was sort of expecting the filling to ooze out while the chicken was cooking, but it didn’t at all.  I used four toothpicks in each piece of chicken, so once I took them out, the inside did start to dribble out, but it only made the meal look that much more delicious!  The taco seasoning in the bread crumbs was genius, as was toasting the bread crumbs before breading and baking the chicken.  I think that’s what gave it the extra crisp!  I loved the combination of the cream cheese and jalapenos!

Jalapeno Popper Chicken

Jalapeno Popper Chicken

Source: Adapted from Prevention RD
Servings: 2

Ingredients:

1/2 cup breadcrumbs (panko preferred, but I used regular)
2 tsp olive oil
2 tsp taco seasoning
1 egg
2 oz reduced fat cream cheese
1/4 cheddar cheese, shredded
2 jalapenos, minced (seeded if you want to reduce the heat)
2 chicken breasts (I used only one because it was giant)

Directions:

1. Preheat oven to 375 degrees.  Line a baking sheet with foil and place a wire rack on top.  Spray with cooking oil.

2. In a small skillet, combine breadcrumbs and oil over medium heat.  Cook until breadcrumbs are golden and crispy, stirring frequently, about 3 minutes.  Remove from heat and transfer to a shallow dish.  Add the taco seasoning to breadcrumbs and stir to combine.

3. In another shallow dish, lightly beat an egg.  In a small bowl, combine cream cheese, cheddar cheese and jalapenos.

4. Using a small knife, cut a pocket into the side of each chicken breast.  Try to get as deep as possible without puncturing the opposite side.  Divide the cream cheese mixture evenly and spoon into each chicken breast pocket.  Use toothpicks to secure.

5. Dip chicken in egg mixture and then into breadcrumbs, making sure to evenly and completely coat the chicken.  Place chicken on prepared wire rack on baking sheet and cook for 25-30 minutes, until chicken is completely cooked through.

Recipe Swap: Crispy Baked Zucchini Fries

Published November 16, 2012 by jenmatteson

A few swaps ago, I was happy to get Hezzi-D’s blog for Blogger Choice swap, as I already had a few of her recipes on my “to try” list.  Well, this week’s swap was themed “Game Day” and I was assigned crispy baked zucchini fries from Sarah, who hosts the swaps, at A Taste of Home Cooking, and this same recipe from this same blog was on my list, too.  Crazy!

While I didn’t make these for a game day, I did make them for a Ladies Wine Excercise I hosted at my house.  They actually paired nicely.  I was afraid the breading wouldn’t stick to the zucchini sticks well, but the flour coating seemed to really help.  The panko was so crispy and I had no problem with the breading coming off.

Nate raved about these when we had them for leftovers two nights later!  I was surprised that I could get them crispy again, as when I took them out of the fridge, they were soggy and flimsy.  I re-heated them at 400 degrees for about 10 minutes, and the crisp instantly came back.

I served these with marinara sauce, and we just tried them last night with ranch dressing, as suggested by Sarah; both sauces were excellent, but I think I prefered the ranch dressing.  My only gripe is that they don’t stay warm for very long, so you must eat them up quickly!

Crispy Baked Zucchini Fries

Source: A Taste of Home Cooking
Servings: 6-10

Ingredients:

1/2 cup egg substitute (or 2 eggs)
2 cups panko breadcrumbs
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 cup flour
1 lb zucchini, cut into 1/2-inch thick matchsticks, about 4-5-inches long

Directions:

1. Preheat the oven to 425 degrees.  Line a baking sheet with foil and spray with olive oil.

2. Whisk eggs (or substitute) in a shallow baking dish.  In another shallow baking dish, combine panko, salt, black pepper, garlic powder and cayenne.  Set both dishes aside.

3. Pour flour into a large gallon sized zip-top bag.  Dump in zucchini sticks.  Seal bag and shake until all zucchini sticks are well coated with flour.

4. Taking a few sticks at a time, dip completely in egg mixture, then dredge in panko mixture until evenly coated.  Transfer to prepared baking sheet.  Bake for 18-22 minutes until golden brown and crisp.  Serve with marinara or ranch dipping sauce.

Panko Crusted Chicken with Horseradish Cream Sauce

Published May 31, 2012 by jenmatteson

Horseradish is a different kind of heat.  Even if you love spicy food, horseradish might not be for you.  It’s on the same level as wasabi.  Fortunately for me, I love horseradish and so does Nate.  I had a dish similar to this at a Chamber of Commerce event a few weeks back and have been waiting for the perfect time to try to recreate it ever since.

If I weren’t trying to clean out some close to empty containers in my fridge, I would have simply used flour, butter, and skim milk (which is how I wrote the recipe below).  However, I had about 1/2 heavy cream and 1 tbsp sour cream, so I just threw them in the mix.  Sure, it probably made the sauce it bit thicker and more rich than it would have been, but I definitely would have been satisfied with a simple milk based cream sauce.

The chicken is perfectly crispy without any unnecessary fat, and the cream sauce gives it nice moisture and wonderful flavor.  This is a super easy and quick meal to make for any weekday night.  Trust me, the picture doesn’t really do it justice. There is a lot more flavor than it depicts.  If I had any green onions, chives, cilantro…anything green on hand, I would have used it for a garnish.  But I didn’t, and this chicken was too good for me not to share with you.

Panko Crusted Chicken with Horseradish Cream Sauce

Source: Pigzilla Original
Servings: 2

Ingredients:

Chicken:
2 boneless, skinless chicken breasts
1 egg
1/4 cup milk
1 tsp garlic powder
salt and pepper
1/2 cup all-purpose flour
1 cup panko bread crumbs

Horseradish Cream Sauce:
1 tbsp butter
1 tbsp flour
2 cups milk
1 tsp Dijon mustard
2 cloves garlic, minced
1 tbsp prepared horseradish (adjust to personal taste)

Directions:

1. Pound chicken breast to 1/4 inch thickness.   In a shallow dish, beat egg with milk, and add garlic, salt, and pepper.  Pour flour and panko into separate shallow dishes.  Dredge chicken breasts in flour, shaking off excess, then egg mixture, and finally panko, making sure to completely coat the chicken.

2. Heat a large skillet over medium heat and coat well with cooking spray.  Once hot, add chicken breasts, and cook over medium heat, flipping once, until cooked through, about 4 minutes on each side.

3. While the chicken is cooking, heat butter and flour over low heat in a small sauce pan.  Once combined, slowly add milk, whisking constantly.  Once milk has warmed and flour and butter are incorporated, increase heat to medium high and bring mixture to a boil, whisking occasionally.  Keep a close eye so it doesn’t burn or boil over.  Once sauce has thickened, add Dijon mustard, garlic, and horseradish.  Whisk until incorporated and sauce reached desired thickness.  Salt and pepper to taste.

4. Spoon sauce onto plate and top with panko crusted chicken.  Serve.

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