Herb-crusted Parmesan Chicken Breasts, Pan-seared Sole With Rosemary, Thyme and Brown Butter, Honey Strawberry Shortcakes — all scrumptious recipes that taste like you spent hours in the kitchen when all each requires is 30 minutes or less.
G. Garvin, author of the cookbook Make it Super Simple and the host of TV One’s
Turn Up The Heat with G. Garvin, gives the time-strapped cook delectable recipes that are quick to the table. Not only will your family be well-fed, but these quick and easy recipes also
give you the opportunity to actually enjoy family time.
Quick and simple recipes are one way of making family meals a sit-down, home-cooked occasion. Going out to eat can be expensive, ends up taking more time (with the getting ready, driving, ordering
and waiting) and, ultimately, takes away from the quality family time that can be spent around a delicious, at-home dinner. In addition to these flavorful, satisfying recipes, put G. Garvin’s top 10 super simple cooking secrets into action and make cooking as much fun as sitting down with your family to
enjoy a meal.
Herb-crusted Parmesan Chicken Breasts
Serves 6
Ingredients:
6 boneless, skinless chicken breast halves
2 tablespoons unsalted butter
2 tablespoons olive oil
1-1/2 cups dry bread crumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
4-1/2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon garlic powder
1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup shaved Parmesan cheese
Directions:
1. Preheat oven to 450 F. Place each chicken breast half between two sheets of plastic wrap. Using the flat side of a meat mallet, pound
chicken to a 1/2- to 3/4-inch thickness. In a small saucepan, heat butter and olive oil over medium heat until butter is melted. Cool slightly.
2. In a shallow bowl, mix bread crumbs, herbs, salt and pepper. Brush chicken pieces on both sides with melted butter mixture. Coat chicken pieces on both sides with bread crumb mixture. Place
chicken pieces on a baking sheet.
3. Bake chicken for 15 to 20 minutes or until done (170 F) and bread crumbs are golden. Top with Parmesan and bake for 5 minutes more or until cheese is golden. Serve warm with a green salad or
vegetable side-dish.
Pan-seared Sole with Rosemary, Thyme and Brown Butter
Serves 6
Ingredients:
4 (8 ounces each) Dover sole fillets
Kosher salt and cracked black pepper
1 cup all-purpose flour
1/2 cup olive oil
1 cup unsalted butter
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Directions:
1. Rinse fish and pat dry with paper towels. Season fish on both sides with salt and pepper. Dredge in flour, shaking off excess. In a large
nonstick saute pan, heat olive oil over medium heat.
2. Place fish in hot oil and saute for 3 minutes. Reduce heat to medium-low and turn fish over. Cook about 5 minutes more or until done. Transfer fish to a serving platter and keep warm.
3. Add butter and herbs to saute pan. Cook over medium heat until butter turns brown (do not burn). Pour butter and herbs over fish, and serve immediately.
Honey Strawberry Shortcakes
Serves 5
Ingredients:
1 (10.2-ounce) package of (5) large flaky biscuits
2 cups fresh strawberries, halved
1/4 cup balsamic vinegar
1/4 cup honey
1 tablespoon packed brown sugar
1/4 cup whipping cream
1 teaspoon vanilla extract
1/2 cup sliced almonds, toasted
5 sprigs fresh mint
Directions:
1. Bake biscuits according to package directions. Cool on wire rack.
2. In a bowl, combine strawberries, balsamic, brown sugar and 2 tablespoons honey and set aside. In a chilled mixing bowl, combine whipping cream and vanilla. Beat with an electric mixer on medium
speed until soft peaks form. Fold in the remaining 2 tablespoons honey and beat until stiff peaks form.
3. To assemble shortcakes, split biscuits in half horizontally. Place a biscuit bottom on each of five dessert plates. Divide strawberry mixture among them and top each with some of the whipped
cream. Top with biscuit tops. Sprinkle each shortcake with almonds, and garnish with mint.
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