- 2 lbs Foody’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
- 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
- Heat 3 tablespoons butter and 2 tablespoons oil in large skillet set over medium-high until the butter has melted
- 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
- Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken
- Add the shallot to the pan drippings and saute until soft and fragrant, about 1 minute. Add garlic
- Add the stock and simmer until reduced by half, about 4-5 minutes
- 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
- Serve the chicken with the Picatta sauce poured over the top of the pan-fried chicken
- 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
- Melt butter in saucepan over medium heat
- Cook mushrooms, garlic, and green onions until the mushrooms are cooked and the liquid if evaporated
- Stir in chicken broth and rice
- Season with parsley, salt, and pepper
- Reduce heat, cover, and simmer for 20 mins
- 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
- Preheat oven to 250 degrees 1 ½F (120 degrees C)
- 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
- Sprinkle 1 tbsp Parmesan Cheese over the top of the mixture
- Bake in preheated oven until bubbly and golden brown on top, about 25 mins
- 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
- Heat the oil in a large pot over medium heat
- Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute
- Slowly pour the chicken broth over the mixture, stirring continually
- Stir the fish sauce and brown sugar, simmer for 15 mins
- Stir in the coconut milk and mushrooms, cook and stir until the mushrooms are soft, about 5 mins
- Add the shrimps, and cook and no longer translucent about 5 mins. Stir in the lime juice, season with salt, and garnish with cilantro
- 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
- Preheat oven to 400 Degrees F (200 Degrees C)
- Place the flounder in a baking dish, season with salt and pepper, and mix the lemon juice, butter, and onion together in a bowl
- Pour over the flounder
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 mins
- 3 Foody’s Chicken Breast
- 1 Foody's Tortilla
- ½ cup Foody's Mayonnaise
- 1 tbsp Black Pepper
- 1 tbsp Lemon Juice
- 1 or 2 leaves Lettuce
- Half Tomato
- Serves: 1
- Prep Time: 5 min
- Cook Time: 10 min
- Fry the chicken in oil for 3-4minutes or bake in oven or Airfryer
- Cut up half a tomato into slices
- Shred Lettuce or keep as a whole leaf
- Place all the ingredients inside the tortilla wrap
- Wrap tightly and enjoy
