Three Simple Recipes

From this week's food column in Redlands Daily Facts

Simple Garlic Chicken

Ingredients
3 tbsp butter
4 skinless, boneless chicken breasts
2 tsp garlic powder
1 tsp seasoning salt
1 tsp onion powder

Directions
Melt butter in a large skillet over medium heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Sautee about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear. Serve with rice or grilled vegetables.



Almond Crusted TIlapia

INGREDIENTS
2 EGGS
1 TSP LEMON PEPPER
1 TSP GARLIC PEPPER
1 CUP ALMONDS
1 CUP FRESHLY GRATED PARMSEAN CHEESE
8 TILAPIA FILETS, APPROXIMENTLY 6 OZ EACH
¼ CUP ALL PURPOSE FLOUR, FOR DUSTING
6 TBSP BUTTER
SALT, TO TASTE
1 CUP FRESHLY GRATED PARMESEAN CHEESE
8 SPRIGS PARSLEY
8 LEMON WEDGES

DIRECTIONS
BEAT THE EGGS WITH THE LEMON PEPPER AND GARLIC PEPPER UNTIL BLENDED, SET ASIDE. STIR TOGETHER GROUND ALMONDS WITH 1 CUP OF PARMESEAN CHEESE IN A SHALLOW DISH UNTIL COMBINED, SET ASIDE. DUST TILAPIA FILETS WITH FLOUR, AND SHAKE OFF EXCESS. DIP TILPIA IN EGG, THEN PRESS INTO THE ALMOND MIXTURE. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. COOK TILAPIA IN MELTED BUTTER UNTIL GOLDEN BROWN ON BOTH SIDES, 2-3 MINUTES PER SIDE. REDUCE HEAT TO MEDIUM AND SEASON FILETS WITH SALT IF DESIRED. SPRINKLE THE TILAPIA WITH THE REMAINING PARMESEAN CHEESE, COVER AND CONTINUE COOKING UNTIL THE PARMESEAN CHEESE HAS MELTED, ABOUT 5 MINUTES. TRANSFER THE TILAPIA TO A SERVING DISH, AND GARNISH WITH PARSLEY SPRIGS AND LEMON WEDGES. SERVE WITH GREEN BEANS AND SHALLOTS.


FARMER’S MARKET GREEN BEANS WITH SHALLOTS

THIS TIME OF YEAR, YOU CAN FIND FANTASTIC GREEN BEANS AT FARMER’S MARKETS EVERYWHERE. THIS IS ONE OF THE EASIEST AND MOST FLAVORFUL WAYS TO PREPARE GREEN BEANS, SERVE BEANS WITH CHICKEN, FISH OR BEEF FOR A SIMPLE, SUMMER DINNER. BEST OF ALL, THIS RECIPE CAN BE PREPARED ALMOST ENTIRELY IN ADVANCE. AFTER THE STRING BEANS ARE BLANCHED, ALL YOU HAVE TO DO IS SAUTEE THE SHALLOTS IN BUTTER AND TOSS THE BEANS IN THE SKILLET UNTIL THEY ARE WARM.

INGREDENTS
1 LB FRENCH STRING BEANS (ALSO KNOWN AS HARICOTS VERTS), ENDS REMOVED
SALT, TO TASTE
2 TBSP UNSALTED BUTTER
1 TSP OLIVE OIL
3 LARGE SHALLOTS, LARGE DICE
½ TSP FRESHLY GROUND BLACK PEPPER

DIRECTIONS
BLANCH THE STRING BEANS IN A LARGE POT OF BOILING SALTED WATER FOR 1 ½ MINUTES ONLY. DRAIN THE BEANS IMMEDIATELY AND IMMERSE THEM IN A BOWL OF ICE WATER. HEAT THE BUTTER AND OIL IN A VERY LARGE SAUTEE PAN AND SAUTEE THE SHALLOTS ON A MEDIUM HEAT FOR 5 TO 10 MINUTES UNTIL LIGHTLY BROWNED. TOSS THEM OCCASIONALLY. DRAIN THE STRING BEANS AND ADD THE SHALLOTS WITH ½ TSP SALT AND PEPPER, TOSS WELL. HEAT ONLY UNTIL THE BEANS ARE HOT. IF YOU ARE USING REGULAR STRING BEANS, WHICH ARE SLIGHTLY THICKER THAN FRENCH GREEN BEANS, BLANCH FOR APPROXIMENTLY 3 MINUTES, OR UNTIL THEY ARE CRISP-TENDER. THROUGHLY DRY BEANS BEFORE ADDING THEM TO SHALLOTS.