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 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 excessHeat 3 tablespoons butter and 2 tablespoons oil in large skillet set over medium-high until the butter has meltedWorking 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 cookingAdd 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chickenAdd the shallot to the pan drippings and saute until soft and fragrant, about 1 minute. Add garlicAdd the stock and simmer until reduced by half, about 4-5 minutesReduce 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 usingServe the chicken with the Picatta sauce poured over the top of the pan-fried chicken
2 tpsButter6 Mushrooms, coarsely chopped1 Clove Garlic, minced1 Green Onion, finely chopped2 cups Chicken Broth1 cupFoody’sCamolino White Rice½ tspChopped Fresh ParsleySalt and Pepper Serves: 4Prep Time: 5 minsCook 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 Cheese1 package Cream Cheese, softened1 bag Foody’s Artichoke Bottom1 cup Mayonaisse1 tsp Parmesan Cheese, or to tasteSalt and ground pepper to taste Serves: 16Prep Time: 10 minsCook 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 Oil2 tsp Grated Fresh Ginger1 stalk Lemon Grass, minced2 tsp Red curry paste4 cups Chicken Broth3 tsp Fish Sauce1 tsp Light Brown Sugar3 cans Coconut Milk½ pound Fresh Mushrooms, sliced1 bag Foody’s Medium Shrimp2 tsp Fresh Lime Juice½ cup Chopped Fresh CilantroSalt to taste Serves: 8Prep Time: 35 minsCook 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 Fillets½ tsp SaltGround black pepper to taste1 tsp Lemon Juice2 tsp Melted Butter1 tsp Minced Onion Serves: 3Prep Time: 10 minsCook 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
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