It’s always a good time when Loretta Scott is in the kitchen with Arlene! These longtime friends loved to laughed and cook together. In this episode from 2011, they make fried chicken thighs with peppers and artichokes, plus some tasty side dishes like rice with mushrooms and peas, plus a wedge salad with Roquefort dressing. It’s a wonderful show filled with delicious recipes.
Chicken Thighs and Red Peppers and Artichokes
Ingredients
- 2 lb boneless skinless chicken thighs or breasts
- 2 cups Italian bread crumbs
- 4 large eggs
- olive oil
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 2 jars marinate artichokes (14 oz, each), do not drain
- salt and pepper, to taste
Instructions
- Dip chicken pieces into bread crumbs. In a bowl, beat eggs until blended. Place large skillet over medium heat and add enough Olive oil to cover bottom of skillet. When oil is hot enough, add chicken and cook m1til golden brown; salt and pepper to taste.
- Remove chicken from skillet when fully browned and cooked through, and place in serving platter. Adel peppers and artichokes, undrained, to the skillet and saute for about 5 minutes, stirring frequently. Pour over chicken and serve immediately. Makes 4 to 6 servings. Enjoy!
Rice and Peas
Ingredients
- 1 cup Uncle Ben's Rice, cooked according to box directions
- 1/2 cup butter
- 1 cup celery, chopped with some added leaves
- 1/4 cup chopped onions
- 1 pkg frozen baby peas, cooked according to package
- 1 can mushroom stems and pieces (14 oz)
- salt and pepper, to taste
Instructions
- Melt butter in skillet over medium heat. Saute onions, celery, mushrooms and peas until heated and vegetables are soft. Add cooked rice and stir well. Continue cooking about 10 minutes on low heat, stirring occasionally. Add salt and pepper to taste and if needed, add more butter!
- Serve immediately. Makes 4 servings. Enjoy!
Ritz-Carlton Roquefort Dressing
Ingredients
- 1-1/2 cups mayonnaise
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 Tbsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Tabasco sauce
- 5 oz Roquefort cheese, crumbled coarsely (about 1 cup)
Instructions
- In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
- Refrigerate until thoroughly chilled. It's delicious over a wedge of iceberg lettuce. Makes 2 cups or 8 servings. Enjoy!
Transcript
The transcript from this program is not available.
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