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Today’s quick take: Coconut & wheat germ crusted chicken

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Coconut and wheat germ crusted chicken

1/4 cup flour

1/2 cup plain panko crumbs

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 cup sweetened coconut

1/4 cup finely chopped dry-roasted, unsalted pistachios

1 large egg

1 pound skinless, boneless chicken breasts, thinly sliced

2 tablespoons canola oil, divided

Add flour to medium bowl.

In another medium bowl, mix together panko, Kretschmer wheat germ, coconut and pistachios.

Crack egg in medium bowl and whisk until combined.

Dip chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs into chicken.

Place prepared chicken on a large plate until ready to fry.

Meanwhile heat large nonstick pan on high heat. Add 1 tablespoon oil and spread around the pan. Add two pieces of chicken, turn heat down and cook for 2 to 3 minutes or until crispy but not burned. Flip over and cook for another 2 to 3 minutes or until chicken is cooked and no longer pink inside. (Note: Cooking time will vary depending on the thickness of the chicken.)

Remove chicken from pan, wipe out crumbs; heat pan again, add oil and cook the remaining chicken.

Key lime sauce

1 shallot, finely chopped (about 1 tablespoon)

1 clove garlic, finely chopped (about 1/2 teaspoon)

1/2 cup sour cream

1 tablespoon key lime juice

2 tablespoons finely chopped parsley

1/4 teaspoon salt

3/8 teaspoon pepper, or to taste

Mix all ingredients together in bowl. Drizzle over chicken slices or serve alongside. Makes a generous 1/2 cup or about 2 generous tablespoons per person.

Source: Kretschmer  Wheat Germ

Today’s quick take: Parmigiana tofu for meatless Monday



Parmigiana tofu

1   pkg Nasoya® Extra-firm or Firm tofu

½ cup seasoned bread crumbs

5 tablespoons of grated parmesan cheese

2 teaspoons of oregano

2 tablespoons of olive oil

8 ounces of tomato sauce

1 clove of garlic minced

6 ounces of mozzarella cheese shredded

Salt and pepper

 In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper. Slice tofu into ¼ inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side. Combine tomato sauce, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan. Bake at 400° F for 20 minutes. Serves 4-6

Source Nasoya tofu

Cookbook giveaway: Martha Stewart’s Cakes

marthastewartcakesTo win a copy of Martha Stewart’s Cakes, (Potter, $24.99) simply send us an old-fashioned cake recipe that’s been in your family for generations. Or, if you have a favorite cake recipe you’ve perfected, send that one. E-mail recipes to We’ll choose a winner on Feb.13.

Becki Owens of Richmond was the winner of last week’s cookbook giveaway.

Slow cooker recipe for Friday: 3 bean turkey chili


Prep time: 10 minutes

Total cooking time: 2 hours and 10 minutes

3bean chiliSlow-cooker three bean and turkey chili

1 can (25 to 28 ounces) crushed tomatoes

2 cans (15 ounces each) chili beans in sauce

1 can (15 ounces)   black beans, undrained

1 can (15 ounces)   cannellini beans, undrained

1 1/2 to 2 cups leftover chopped cooked turkey

2 to 3 tablespoons chili powder

1 can (16.3 ounces)   refrigerated golden corn biscuits (8 biscuits)

Sour cream and shredded cheddar cheese, if desired

Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except biscuits in slow cooker.

Cover; cook on Low heat setting 2 to 3 hours, stirring occasionally, until chili is hot.

Meanwhile, bake biscuits as directed on can. Serve biscuits with chili. Top chili with sour cream and shredded cheddar cheese, if desired. Makes 6 servings.

Source: Pillsbury






Call now for Valentine reservations

Valentine’s Day is next week, so it’s time to pick up the phone (or go online) and make dinner reservations for you and your sweetie. Here’s what some restaurants are offering as specials and entertainment.
Nick Ryan’s Saloon, 157 Jefferson Street, is ­celebrating for three days. The restaurant will serve lunch from 11 a.m. to 5 p.m. and dinner from 5 to 11 p.m. Thursday through Feb. 15. Dinner specials include oysters Rockefeller, New York strip steak and Chilean sea bass. Call (859) 233-7900or go to ­
Le Deauville French ­Bistro, 199 North ­Limestone, is serving a three-course dinner for $49. Call (859) 246-0999 or go to ­
The Paddock Grille at Embassy Suites, 1801 ­Newtown Pike, is ­offering a four-course dinner Feb. 14 and 15 for $75 a couple. Entrees include osso buco, duck breast, prime ­sirloin, ­chicken Oscar, and ­tortellini with roasted ­winter ­vegetables. Call (859) 455-5000.
■ Pianist Beth ­Mankel will entertain dinner guests at The Julep Cup, 111 ­Woodland Avenue, on Feb. 14. For those celebrating Thursday, bottles of wine regularly $80 or less will be half-price. Harpist Carolyn DuPont will entertain Feb. 15. Call (859) 226-0300 or go to
Greentree Tearoom, 521West Short Street, is ­celebrating Valentine’s Day all month. The menu f­eatures mushroom with sherry soup, white chocolate scones, Low Country shrimp and grits, ham salad and white pimento cheese tea sandwiches, chocolate pots de crème, and strawberry cupcakes with raspberry sauce. Call (859) 455-9660 or go to ­
■ The Valentine’s Day special at Thai Orchid Café, 1030 South Broadway, is a three-course dinner for two for $45. Hours are 5 to 9:30 p.m. Entrees are chicken mussaman curry and honey roast pork plate. Desserts are sticky rice sundae, triple chocolate cake, bourbon brownie sundae, and a flight of three Crank & Boom ice cream flavors. Call (859) 288-2170 or go to
■ Bakery Blessings & Bookstore @ the Bar, 1999 Harrodsburg Road, is taking orders for a ­sweetheart cake that’s heart-shaped and filled with buttercream or ­chocolate and tied with a pink or red bow. The February lunch specials are tomato bisque and bean soup. Call (859) 554-6044.

Special events

Akielo Temple No. 128, Daughters of the Nile will have its annual bean soup dinner from 11 a.m. to 7 p.m. Friday. It will be at Oleika Shrine Temple, 326 Southland Drive.
Wines on Vine, 400 Old Vine Street, is having a bourbon tasting from 6 to 7:30 p.m. Tuesday featuring Kentucky bourbon distillers. The cost is $10. Call (859) 243-0017.
■ On Saturday, Texas Roadhouse will have its 10th annual Polar Plunge to benefit Special Olympics. Registration begins at 9 a.m., and individuals will plunge into a frigid pool at 11:30. Last year, 400 people participated, raising more than $77,000. The post-plunge bash will be at 12:30 p.m. Texas Roadhouse is at 3029 Richmond Road.


Red Robin Gourmet Burgers, 101 East Brannon Road in Nicholasville, is jazzing up happy hour. The restaurant offers 79 drink options for less than $5 each. Along with the new beverage program, guests may order appetizers priced at $3, $5, $7 and $9. Call (859) 971-1991 or go to
■ Missy’s Pie Shop moved into larger quarters in October, and now the bakers have space to make soups and sandwiches along with their specialty pies. You may pick up box lunches to eat in or grab to go. Ramsey’s Diners’ chicken salad and pimento cheese, vegetable soup, and chicken and ­dumplings are available by the quart. Missy’s is at 219 Woodland Avenue. Call (859) 253-0449 or go to ­
Red Mango Frozen ­Yogurt and Smoothies, 2304 Sir Barton Way, serves ­“superbiotic smoothies.” Flavors ­include ­pomegranate protector, strawberry ­energizer, mango ­metabolizer, and berry power protein. Call (859) 373-0099 or go to ­

Today’s quick take: Susan Santiano’s chicken tortilla soup

Susan Santiano  of Johnston, R.I. said she makes this chicken tortilla soup whenever she has leftover rotisserie chicken. It can also be made without meat.  “I went to school in Kentucky and try to get back there every chance I get,” she said.
Susan Santiano of Johnston, R.I. with Derby winner Fusaichi Pegasus

Southwest chicken tortilla soup


1 onion, diced

2 stalks celery, chopped

Olive oil

16 ounces chicken broth,  fat free- low sodium

1 can black beans

1 can creamed corn

1 can kidney beans

1 can refried beans

1  jar (16 ounces) salsa ( medium heat)

Leftover  rotisserie chicken, cut up

Tortilla chips for garnish

Heat olive oil and add onion and celery until soft and translucent. Add chicken broth and all other ingredients. Simmer until heated  through. Top with tortilla chips and serve hot.

Today’s quick take: Becki Owens’ taco salad



This recipe is from Becki Owens of Madison County.




Taco salad

1 medium red onion, chopped

1 pound ground beef

Taco or southwest seasoning or chili powder

1 can kidney or chili beans, drained

3 – 4 medium tomatoes, chopped

1 large head lettuce, chopped

8 ounces shredded Cheddar cheese

Medium bag tortilla or corn chips

1 bottle (8 ounces) French dressing

Brown onion and ground beef in skillet. Drain. Mix with beans. Cool to room temperature (do not put in refrigerator at this point). Combine lettuce, tomato and cheese. Add to cooled meat mixture in large mixing bowl. Chill. Right before serving, add entire bottle of French dressing and crushed tortilla or corn chips.Makes 10 to 12 servings.

Low calorie version: Substitute lite cheddar cheese for the regular version.

Gluten Free: I used Bush’s Chili Beans in Mild Sauce and Annie’s Naturals French Dressing, however, any GF brands will work. I also used Tostito’s Tortilla Chips and Pampered Chef Southwest Seasoning Mix (both not marked Gluten Free, read label before using).

Today’s quick take: Allie Darden’s glazed mahi mahi



This recipe is from  Allie Darden of Lexington.

Glazed Asian mahi mahi

3 tablespoons honey

3 tablespoons light soy sauce

3 tablespoons balsamic vinegar

1 teaspoon grated fresh ginger root

1 clove garlic, crushed

2 teaspoons olive oil

4 (6 ounce) mahi mahi fillets

Salt and pepper to taste

1 tablespoon vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately. Makes 4 servings.

Ring in Lunar new year with tofu recipes

Today marks the Lunar New Year, the year of the horse. Here are two easy recipe from  House Foods Tofu to serve your family.

chinesetofuChinese tofu dumplings

 1 package (14 ounces) House Foods Premium or Organic Tofu firm, drained and pressed
1  package (8 ounches) House Foods Tofu Shirataki angel hair noodles; drained, rinsed and cut into 1/2” length pieces
1 package House Foods small round wraps
½ cup dry wood ear mushrooms, diced (optional)
½ cup fresh shiitake mushrooms, diced
1 ½  cups cabbage, chopped
1 carrot, diced
½  teaspoon ginger, minced
2 cloves garlic, minced
3 scallions, diced
1 1/2 tablespoons soy sauce
1 tsp sesame oil, plus more for frying
Heat 1 teaspoon sesame oil in large pan over medium-high heat.  Crumble the tofu into the pan and add noodles, mushrooms, carrot, cabbage, ginger and garlic and heat for a few minutes.  When the tofu and mushrooms are cooked through, add scallions and soy sauce and mix well.

Add 1 tablespoon of the tofu mixture into each wrap.  Moisten the edges of the wrap with water, fold in half and press to seal, making a few pinches or folds to create a fan-like shape.  Repeat for remaining dumplings.

Add sesame oil and dumplings to pan, a few at a time, and brown on each side (about a minute or two).  Add about 1 tablespoon of water to the pan and cover, allowing wraps to steam.  Once water evaporates, remove dumplings to a plate.  Repeat for remaining dumplings. Makes about 20 dumplings.


noodlesoup001Chinese tofu shirataki noodle soup

 2 packages (8 ounces each)  House Foods tofu shirataki spaghetti noodles, drained and rinsed
1 cup cooked chicken breast, cubed
1 low sodium chicken bouillon cube

½ cup green onion, chopped
1 head baby bok choy
1 teaspoon ginger, crushed
1 tablespoon garlic, minced
1 teaspoon sesame oil
1 teaspoon soy sauce (optional)

 In a large pan, heat sesame oil.  Add ginger, garlic and green onion and cook for 1 minute.  Add bok choy and cook for 1-2 more minutes.
In a separate large pot, boil 6 cups of water, add bouillon cube and cook until it dissolves.  Add soy sauce if using.  Add vegetables, chicken and tofu shirataki noodles to the pot.  Simmer for 10 minutes and serve. Makes 4 servings.

Cookbook giveaway: The Mac+Cheese cookbook


maccheeseTo win a copy of The Mac + Cheese Cookbook by  Allison Arevalo and Erin Wade (Ten Speed, $16.99), simply send us a recipe that is one of your family’s favorites. This week we’re looking for recipes that are ready in less than 30 minutes. E-mail the recipes to We’ll choose a winner on Feb. 6.




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