Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
The Recipe Fairy often visits my desk when I’m out of the office. The Recipe Fairy (it is unknown whether the fairy is male or female) operates much like the Tooth Fairy, except I don’t have to contribute to the exchange. The fairy simply leaves delectable-sounding recipes that have been typed on white paper or printed from websites on or near my keyboard. This week’s column is a collection of some of the more recent gifts from the Recipe Fairy.
Coincidentally, the recipes, when served together, make a nice meal.
Horseradish Chicken
¾ pound boneless, skinless chicken pieces
¼ cup mayonnaise
2 tablespoons prepared horseradish
¼ cup panko bread crumbs
2 teaspoons olive oil, or as needed
Salt and ground black pepper
Trim any visible fat from the chicken.
In a small bowl, mix mayonnaise and horseradish. Place the panko on a plate. Coat each piece of chicken with mayonnaise mixture, making sure all sides are coated. Then coat in panko.
Heat oil in large skillet over medium heat. Add chicken and cook 5 minutes on each side or until chicken reaches an internal temperature of 165 degrees. Season with salt and pepper.
Makes 2 servings.
Roasted Cauliflower With Parmesan Cheese
1 head cauliflower, trimmed and separated into florets OR 6 cups frozen cauliflower florets
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup freshly grated parmesan cheese
Heat oven to 400 degrees.
In a large bowl, combine the cauliflower, olive oil, salt and pepper. Toss to combine. Transfer cauliflower to a large baking sheet and arrange in a single layer. Roast 15 minutes, stirring occasionally, or until cauliflower is golden brown and tender.
Transfer to a serving bowl and sprinkle with parmesan. Serve immediately.
Makes about 6 cups.
Pineapple Almond Shake
¼ cup blanched almonds
1 cup roughly chopped fresh pineapple
½ cup crushed or cubed ice
½ teaspoon maple syrup
¼ cup rice milk or soy milk
½ cup pineapple juice
Grind the almonds to a fine powder.
Combine the almonds and remaining ingredients in a blender and process until smooth. Serve immediately.
Makes about 3 servings.
STILL SEEKING
Coleslaw like that served at McClard’s Bar-B-Q Restaurant in Hot Springs for L.A. Tatum.
Peppermint tea made with fresh peppermint for Paula Cochran.
Green salsa like Cotijas for Pat Harrelson.
Sweet and sour sauce for Carol Knowling.
Lemon Jumble cookies like those made by Jackson Bakery when it was in North Little Rock for an unidentified reader.
Fettuccine carbonara like that served at the now-closed Villa Restaurant in Little Rock for an unidentified reader.
Baked salmon patties like those served at Luby’s Cafeteria for Kimberly Wood.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email: [email protected] Please include a daytime phone number.
Food, Pages 38 on 07/24/2013