Chicken Picatta

  • 2 lbsFoody’s Chicken Breast
  • 2 ½ tsp Salt
  • ½ tsp Pepper
  • 1 cup Flour for dredging
  • 10 tbsp Butter
  • 4 tbsp Olive Oil
  • 1 Shallot, minced
  • 1 ½ cups Chicken Stock
  • 1 Lemon Juiced
  • 2 tsp Lemon Zest
  • 2 tbsp Capers, drained
  • 1 tbsp Garlic, minced
  • Parsley, chopped for garnish


     
  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Calories: 435
  1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Derdge the chicken in the flour and shake off any excess
  2. Heat 3 tablespoons butter and 2 tablespoons oil in large skillet set over medium-high until the butter has melted
  3. Working in batches, add½ the chicken and saute until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking
  4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken
  5. Add the shallot to the pan drippings and saute until soft and fragrant, about 1 minute. Add garlic
  6. Add the stock and simmer until reduced by half, about 4-5 minutes
  7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoons of salt. Garnish with parsley if using
  8. Serve the chicken with the Picatta sauce poured over the top of the pan-fried chicken

Muchroom Rice

  • 2 tpsButter
  • 6 Mushrooms, coarsely chopped
  • 1 Clove Garlic, minced
  • 1 Green Onion, finely chopped
  • 2 cups Chicken Broth
  • 1 cupFoody’sCamolino White Rice
  • ½ tspChopped Fresh Parsley
  • Salt and Pepper


     
  • Serves: 4
  • Prep Time: 5 mins
  • Cook Time: 25 mins
     
  1. Melt butter in saucepan over medium heat
  2. Cook mushrooms, garlic, and green onions until the mushrooms are cooked and the liquid if evaporated
  3. Stir in chicken broth and rice
  4. Season with parsley, salt, and pepper
  5. Reduce heat, cover, and simmer for 20 mins

Hot Artichoke Parmesan Dip

  • 1 ½ cups grated Parmesan Cheese
  • 1 package Cream Cheese, softened
  • 1 bag Foody’s Artichoke Bottom
  • 1 cup Mayonaisse
  • 1 tsp Parmesan Cheese, or to taste
  • Salt and ground pepper to taste

     
  • Serves: 16
  • Prep Time: 10 mins
  • Cook Time: 35 mins
     
  1. Preheat oven to 250 degrees 1 ½F (120 degrees C)
  2. 2. Mix 1 ½ cups of Parmesan Cheese, Cream Cheese, Artichoke Bottoms, Mayonnaise, Salt, and Pepper together in a stand mixer, then pour into 8-inch square baking dish
  3. Sprinkle 1 tbsp Parmesan Cheese over the top of the mixture
  4. Bake in preheated oven until bubbly and golden brown on top, about 25 mins

Thai Coconut Shrimp Soup

  • 1 tbsp Vegetable Oil
  • 2 tsp Grated Fresh Ginger
  • 1 stalk Lemon Grass, minced
  • 2 tsp Red curry paste
  • 4 cups Chicken Broth
  • 3 tsp Fish Sauce
  • 1 tsp Light Brown Sugar
  • 3 cans Coconut Milk
  • ½ pound Fresh Mushrooms, sliced
  • 1 bag Foody’s Medium Shrimp
  • 2 tsp Fresh Lime Juice
  • ½ cup Chopped Fresh Cilantro
  • Salt to taste

     
  • Serves: 8
  • Prep Time: 35 mins
  • Cook Time: 30 mins

     
  1. Heat the oil in a large pot over medium heat
  2. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute
  3. Slowly pour the chicken broth over the mixture, stirring continually
  4. Stir the fish sauce and brown sugar, simmer for 15 mins
  5. Stir in the coconut milk and mushrooms, cook and stir until the mushrooms are soft, about 5 mins
  6. Add the shrimps, and cook and no longer translucent about 5 mins. Stir in the lime juice, season with salt, and garnish with cilantro

Baked Fish Filet

  • 800g Foody’s Fish Fillets
  • ½ tsp Salt
  • Ground black pepper to taste
  • 1 tsp Lemon Juice
  • 2 tsp Melted Butter
  • 1 tsp Minced Onion
     
  • Serves: 3
  • Prep Time: 10 mins
  • Cook Time: 25 mins
     
  1. Preheat oven to 400 Degrees F (200 Degrees C)
  2. Place the flounder in a baking dish, season with salt and pepper, and mix the lemon juice, butter, and onion together in a bowl
  3. Pour over the flounder
  4. Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 mins

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