Tag Archives: Lemons

Lemon Pepper Shrimp

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This is my version of P.F. Chang’s China Bistro Lemon Pepper Shrimp. Basically, the dish is a   wok-crisped shrimp stir-fried with celery, bean sprouts, scallions and fresh lemon slices in an aromatic black pepper sauce.

Chefs at P. F. Chang’s  cook most dishes in heavy woks over extremely high heat with sparks flying and flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Like most home cooks, I don’t have one of those super efficient  professional stoves at home. So the challenge for me was to tweak this recipe for standard kitchen equipment. Using a regular electric range  and  a large cast iron skillet, I was able to recreate  the dish  in my kitchen.

Another thing to consider is that the sauce is key to this  dish.  The kitchen  staff and line  cooks move extremely fast back in those P.F. Chang’s kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different each and every time it is made.  Just like home cooking, the and measurements at the restaurant aren’t exactly scientific.

With all that being said,the shrimp is lightly breaded in cornsatarch and flash fried in oil. For best results, strain the shrimp out of the oil, add it back to the pan with the sauce, and you’ve got yourself pretty good dish just as  tasty  as the original!

Serves 2

Ingredients:
For the Sauce:
1 Tablespoon vegetable oil
2 Tablespoons chopped garlic
1/2 teaspoon minced ginger
1/3 cup soy sauce
3/4 cup water
2 teaspoons cornstarch
1/4 cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarsely ground black pepper

For the Shrimp:
1 pound medium raw shrimp (31/40 count), shelled and deveined
1/2 cup cornstarch
1 cup vegetable oil
4-6 thin lemon slices, each cut into quarters
1 teaspoon vegetable oil
2 large green onions, sliced  diagonally
2 celery stalks, sliced  diagonally
1 cup bean sprouts

Directions:
Make sauce by heating 1 tablespoon oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and discard the  oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the scallions into 3-inch lengths. Add the scallions, celery and bean sprouts to hot oil along with a dash of salt and pepper. Saute for 2 to 3 minutes until  the scallions begin to soften.

Remove from the heat and build the dish by adding the stir fried vegetables to a serving plate. Add the shrimp over the vegetables, garnish with scallions and serve.

 

TODAY.com Parenting Team FC Contributor

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Spaghetti with Arugula and Mint Pesto

Here is a peppery update to a classic basil pesto: arugula and fresh mint are combined to create a sprightly, fragrant pesto that’s wonderful with spaghetti. Add a salad and some crusty bread for an easy vegetarian supper.

 

 

 

 

 

 

Serves 4

Ingredients:
5 cups packed arugula
3/4 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
1/2 cup shaved aged hard cheese such as Parmigiano-Reggiano, plus more for sprinkling
2 garlic cloves
Zest of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 Tablespoons fresh lemon juice
1 pound spaghetti

 

Directions:
In a blender, combine the arugula, mint, olive oil, the 1/2 cup cheese, the garlic, lemon zest, salt and pepper and blend until smooth. Stir in 1 tablespoon of the lemon juice. Taste and adjust the seasonings with salt and pepper.

Refrigerate the pesto until ready to serve.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente , tender but firm to the bite,  10 to 12 minutes, or according to the package instructions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the empty pot.

Toss the pesto with the spaghetti. Thin it out with a small amount of reserved cooking water if needed. Taste, season with salt and pepper, and toss with the remaining 1 tablespoon of lemon juice. Divide among warmed serving bowls. Sprinkle cheese over each portion and serve immediately.

 

TODAY.com Parenting Team FC Contributor

Mezzaluna Pasta with Spring Vegetables

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This is a fresh and elegant spring dish that you can whip up in no time with the availability of fresh made pasta that can be found in most supermarkets these days.

 

Serves 4

Ingredients:
One bunch green asparagus
8 ounce  package fresh peas
Two 8-ounce packages of fresh mezzaluna pasta
1 Lemon
2 Tablespoons olive oil
1 cup chopped white onions
1 Tablespoon  minced garlic
3 Tablespoons butter
1 cup grated Pecorino Romano Cheese

Directions:
Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus and discard. Cut the asparagus into 2-inch pieces. Cook the asparagus and peas for 3 minutes. Add the mezzaluna and cook for 3 minutes. Drain the pasta and vegetables and set aside.

While pasta and vegetables cook, zest the lemon. Heat the olive oil in a skillet over medium-high heat and sauté the onion and garlic until soft, 2 minutes. Add the butter, pasta, peas, asparagus and lemon zest and  gently stir until butter is melted and pasta and vegetables are coated with sauce, about 2 minutes. Sprinkle with cheese and serve.

 

TODAY.com Parenting Team FC Contributor

Montreal Shrimp

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This spicy garlic shrimp recipe is absolutely AMAZING. And what is even  better is that this dish takes less than 5 minutes to make. Yes , less than 5 MINUTES. Just toss the garlic and shrimp in a hot skillet, add the steak seasoning, and lemon juice and zest, toss it all into a large serving bowl and go to town. Make it once and I can assure you that it will become one of your go-to recipes when you are in a pinch.

It’s great as an appetizer and it makes a fantastic main dish, too – add a salad and some bread and you’re done.Leftovers are best eaten straight out of the fridge, preferably late at night. Even better,  take the leftovers and slap some mayo on a French roll and you have an instant fancy Po ‘boy!

It really is that easy!

 Serves 4

Ingredients:
2 Tablespoons extra virgin olive oil
4 cloves garlic, finely minced
Crushed red pepper flakes, to taste
24 jumbo shrimp, peeled and deveined, tails left intact
2 teaspoons McCormick’s Montreal Steak Seasoning
1 lemon, zested and juiced
1/4 cup  fresh parsley leaves, chopped (or cilantro)

Directions:
Heat a large skillet over medium high heat.

Add extra-virgin olive oil, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink.

Toss with lemon zest and juice. Sprinkle chopped parsley over the top. Transfer onto a serving platter or into a large bowl and enjoy!.

Cook’s Notes:
Seafood Tip: Unless you live somewhere that you can get freshly-caught fish that’s never been frozen, buy your shrimp in the frozen section of your store. Most seafood at the seafood counter has already been frozen and there’s no way to tell how long it’s been sitting in the case after being thawed. If you thaw your own you can control how long until it’s cooked. Thaw shrimp in a colander while running cold water over it continuously until it’s completely thawed.

TODAY.com Parenting Team FC Contributor

Milanesa a la Napolitana

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The milanesa is a dish common in Latin American countries where generic types of breaded meat fillet preparations are known as a milanesa.

As with much of Argentine cuisine and culture, the roots of the Argentine milanesa are traced back to Italy. The milanesa was brought to the Southern Cone of South America by Italian immigrantspict--political-map-southern-cone-southern-cone-political-map.png during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, a thin steak or veal chop, dipped in breadcrumbs and friedwhich is similar to the Austrian Wiener Schnitzel.

Generally, a milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplants or soy. In its most basic form, the Argentine milanesa is a simply breaded, thin slice of prime beef from the peceto(round roast cut) or the nalga (eye of round). When selecting your steaks, make sure to look for steaks with little fat and no sinew, which makes the milanesa curl up as you cook it.Ask your local butcher to thinly cut the meat for your milanesas to about 1/4-inch. Once you get them home, soak them in the fridge for an hour or so in a mixture of beaten egg, a splash of milk, a sprinkle of salt, and some finely chopped parsley and garlic. Add a touch of oregano or dried chilies if you crave a spicy taste. When you are ready to cook, dip cutlets in the breadcrumbs (or occasionally flour). I personally like to use Japanese Panko breadcrumbs. You can use whatever yo unlike, as long the breadcrumbs are dry.

Traditionally, milansesa are shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.

There are a million if not more recipes and variations for milanesas. If you wcaballo.jpgant the pure and traditional milanesa experience, squeeze lemon over the crispy hot delicacies and serve with creamy mashed potatoes or fries. But if you want to go a bit fancy, serve it a caballo – on horseback – where a fried egg tops the delicious concoction.

Milanesa napolitana is a variation of the breaded fried steak dish that is popular in Argentina and Uruguay. Milanesa a la Napolitana did not originate from Milan or Naples – it’s thought to have been invented in the 1940’s at a Buenos Aires restaurant called “Nápoli”.

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                                                                       Sandwich de milanesa.   Photo Credit:  Ian Carvell, 2015

Milanesa napolitana is also very  similar to veal Parmesan, but with South American touches – after the steak is breaded and fried, it’s topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries.Leftovers make great sandwiches, especially when paired with a soft but crusty roll, just like the lunchtime classic – the sándwich de milanesa. For a basic sandwich, add tomato and lettuce, and you are good to go. Milanesa completa is the slightly souped up version with lettuce, tomato, cheese and ham.

 

Serves 6
 
Ingredients:

6  thinly sliced skillet steaks, such as top round
3 eggs
Dried  oregano, to taste
Kosher salt, to taste
Ground black pepper, to taste
2 1/2  cups panko  bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, finely minced
1/3 cup olive oil
1/2 cup tomato sauce
6 slices of deli ham (or proscuitto)
2 cups grated Mozzarella cheese
Lemon wedges, for serving
Fresh chopped  or sliced tomatoes,  for garnish (optional)
Oven baked fries, for serving

Directions:
Whisk together the eggs, parsley, milk, garlic and oregano. Add salt and pepper to taste.Place the steaks in the egg mixture, cover with plastic wrap and leave the steaks soaking for 30 minutes to one hour in the fridge. The more time the better.

In another shallow pan, stir the Parmesan cheese and garlic into the bread crumbs and set aside.

Remove the steaks from the egg mixture and one by one, dredge the steaks in the crumbs, turning and pressing firmly until they are well coated.

Heat the olive oil in a cast iron skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels. See the Cook’s Notes for the oven baked cooking method.

Place the  cooked steaks on a  baking sheet. Turn on the oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle with oregano  over the cheese and place steaks under broiler until cheese melts.

If desired, top the finished dish with chopped  or sliced tomatoes and serve warm, with fries.

 

Cook’s Notes:
Alternative Oven Baked Cooking Method:

Preheat the oven to 400 degrees F. Lightly brush   a baking sheet with oil and heat it up in the oven.

Place the milanesas on the prepared baking sheet and place the steaks in the oven and cook for about 5 minutes, or until the bottom is golden brown.

Turn over the milanesas and spread on a layer of 2-3 tablespoons tomato sauce, a slice of ham, 1/4 cup grated Mozzarella cheese and  sprinkle with oregano. Turn on oven broiler. Place steaks under broiler until cheese melts.

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TODAY.com Parenting Team FC Contributor

Piccadilly Pretzel Crusted Tilapia

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Growing up down South, one would encounter Piccadilly Restaurants, at one point in their lives. Piccadilly was first opened in Baton Rouge, Louisiana in 1944. Their  cafeteria style menu  still features a wide range of items with a focus on homestyle meals. As a kid, my family and I would often eat at Piccadilly after Sunday church services and  my favorite meal was the fried fish and green beans with tartar sauce.  Forget fish sticks, it was real fish.  This recipe actually brings back a taste of my childhood, with this pretzel-crusted fish dish. The technique of breading fish in pretzels is derived from a French method called paner à l’anglaise, which refers to coating proteins with breadcrumbs. Once you try this variation with your favorite brand of pretzels, you probably wouldn’t want to have pan fried fish any other way. And the bonus, kids will love the crunchiness of pretzel coated fish.

Serves 2


Ingredients:

1 Tablespoon + 2 teaspoons olive oil
1 lemon, divided
2 cloves garlic
1/2 bunch fresh parsley, divided
3 scallions
10 ounces green beans
10 ounces tilapia
½ cup flour
1½ cups pretzels
2 Tablespoons butter
1 egg
Kosher salt, to taste
Ground black pepper, to taste
3 Tablespoons mayonnaise
½ Tablespoon horseradish
Lemon zest, for garnish
Directions:
Prepare Ingredients.Halve lemon. Mince garlic. Rinse remaining produce. Finely chop parsley leaves, discarding stems. Trim and discard scallion roots and cut on a diagonal into ¼-inch slices. Trim ends of green beans. Rinse tilapia and pat dry with paper towel.

Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add scallions and green beans and sauté, stirring, until bright green and tender, 4 to 5 minutes. Add garlic and ½ of parsley and sauté until fragrant, 1-2 minutes. Stir in juice of ½ lemon. Taste and add salt and pepper as needed. Transfer to a plate and set aside.

Pour flour onto a large plate. Season with kosher salt and pepper as desired. In a large shallow bowl, beat 1 egg. Place the pretzels in a ziploc bag and seal.Using a mallet or rolling pin, crush the pretzels and pour onto a separate large plate. Dredge tilapia in flour, shaking off excess. Dredge in egg, allowing excess to drip off. Dredge in the pretzel crumbs, pressing to adhere.

Wipe pan from green beans clean and add butter and 1 teaspoon olive oil over medium heat. When butter is foamy, add tilapia in a single layer and sear without moving until crust is golden on bottom, 2 to 3 minutes. Flip, add another 1 teaspoon olive oil to pan, and sear until opaque, about 3 minutes more. Remove from pan and set aside.

While tilapia sears, make the horseradish sauce.Stir together mayonnaise, horseradish, juice of remaining ½ lemon, and remaining parsley in a medium bowl. Taste and add salt and pepper as needed.

To serve, place the tilapia on the plate and place the green beans alongside.  Sprinkle a little of the lemon zest over the green beans for a nice garnish.Enjoy with horseradish sauce for dipping.

Cook’s Notes:
Crushing the pretzel as finely as possible will help them adhere to the fish. Your fish is finished cooking when it flakes easily with a fork.

 

Poulet Yassa (Yassa Chicken)

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A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Yassa Chicken ), is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish, see: Poisson Yassa. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.

Serves 4 to 6

Ingredients:
1/2 cup peanut oil (or any cooking oil)
one chicken, cut into serving-sized pieces
4 to 6 onions, sliced
8 Tablespoons lemon juice
8 Tablespoons apple cider vinegar
1 bay leaf
4 cloves minced garlic
2 Tablespoons Dijon mustard
2 Tablespoons Arome Maggi® sauce or soy sauce
1 chile pepper, seeded and finely chopped
Cayenne pepper, to taste
Ground black pepper, to taste
Kosher salt, to taste
1 small cabbage, cut into chunks
2 carrots, cut into chunks

Directions:
One day before: Cut the onions into thin slices. To make the marinade, combine onions, mustard, lemon juice, chile pepper, salt, and pepper in a  large non-metallic  bowl. Place the pieces of chicken into the marinade, cover tightly with plastic wrap, and refrigerate over night for the best results.

The next day, remove the chicken  from the marinade. Reserve the marinade to make the sauce.

Cook  the chicken using on the following methods:

  • Cooking method 1: Grill chicken over a charcoal fire (or bake
    it in a hot oven preheated to 375 F) until chicken is lightly browned but not done.
  • Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a cast iron skillet.

While chicken is browning, remove onions from marinade and sauté them in a large Dutch oven until translucent. Add  the reserved marinade and the vegetables and bring to a slow boil and cook at a boil for ten minutes. Next, add the chicken  to the sauce, cover and simmer over medium heat until chicken is tender, about 30-40 minutes. Use a meat thermometer to check for doneness.

To serve, spoon the vegetables into a soup platter and top with the chicken and ladle the sauce over the chicken.

This dish is also best served with sides like  rice, couscous  or fufu. For a more authenitc meal, Yassa Chicken is also served with  ginger beer or green tea with mint with or after the meal.

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TODAY.com Parenting Team FC Contributor

Chicken Tagine with Preserved Lemons and Olives

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This colorful Moroccan stew offers deep spices, but stays light and bright with tart citrus, briny green olives and fresh cilantro. For the most authentic presentation, serve it in a  tagine, atop a bed of couscous.

Serves  4

Ingredients:

1/4 teaspoon saffron threads
2 Tablespoons warm water
2 large yellow onions, chopped
1/2 cup  coarsely chopped fresh cilantro, plus  more for garnish
1/2 cup coarsely chopped fresh flat-leaf parsley,  plus more for garnish
4 Tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon salt
2 large garlic cloves, crushed
6 Tablespoons olive oil
6 bone-in, skin-on chicken thighs
1 1/2 cups cracked green olives
2 preserved lemons, thinly sliced
1/2 cup  chicken broth

Directions:

In a small bowl, soak the saffron in the warm water for 10 minutes.

In a food processor, combine the onions, the 1/2 cup cilantro, 1/2 cup parsley and 2 tablespoons of the lemon juice. Add the cumin, ginger, turmeric, the saffron and its soaking liquid and the salt. Process to a pulpy puree. Transfer to a large resealable plastic bag. Add the garlic and 3 tablespoons of the olive oil. Add the chicken thighs, seal the bag and massage to coat the chicken with the mixture. Refrigerate for at least 8 hours or up to 24 hours.

Put the olives in a large, heavy fry pan and add water to cover. Set over medium-high heat and bring to a simmer, then simmer for 5 minutes. Drain the olives and set aside. Thoroughly dry the pan.

In the same pan over medium-high heat, warm 1 tablespoons of the olive oil. Add the lemon slices and sear until browned, 3 to 5 minutes. Transfer to a plate. Add the remaining 2 tablespoons olive oil to the pan. Remove the chicken from the marinade, shaking off the excess and reserving the marinade. Working in batches, sear the chicken, skin side down, until golden brown, 5 to 6 minutes. Transfer to another plate.

Pour the broth into the pan, stirring to scrape up the browned bits from the pan bottom. Stir in the reserved marinade and add the chicken and any juices. Bring to a boil, then cover and reduce the heat to medium-low. Simmer until the chicken is opaque throughout, about 40 minutes.

Add the olives, the reserved lemon slices and the remaining 2 tablespoons lemon juice to the pan with the chicken. Cover and simmer until the chicken is falling-off-the-bone tender, 10 to 15 minutes.

Garnish the stew with chopped cilantro and parsley and serve immediately.

TODAY.com Parenting Team FC Contributor

Pappardelle in Saffron Cream

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Photo Credit: Anna Williams

 

Serves 2

Ingredients:
Kosher salt, to taste
1 Tablespoon unsalted butter
1/2 small shallot, minced
Pinch of saffron threads
2/3 cup heavy cream
Freshly ground pepper, to taste
1/4 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
4 ounces dried pappardelle pasta
2 Tablespoons grated Parmesan cheese, plus more for topping
2 Tablespoons roughly chopped fresh chives
1/2 teaspoon grated lemon zest

Directions:
Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.

Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the Parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

TODAY.com Parenting Team FC Contributor

Roast Chicken with Carrots and Figs

Hanukkah, a festival commemorating deliverance from religious oppression and the re-dedication of the Holy Temple in Jerusalem, is a beloved Jewish holiday.

Traditional Hanukkah dishes ring in the Festival of Lights with  family favorites like braised brisket, crispy latkes, fresh doughnuts and a roast chicken dinner.

This dish has a complex of sweet, spicy and tart flavors that will excite your taste buds and leave your guest wanting more.

Serves 4 to 6

Ingredients:
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2½ teaspoons kosher salt, more for pot
3 Tablespoons freshly squeezed orange juice
4 Tablespoons olive oil
1½ Tablespoons Dijon mustard
3 Tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
One 4-pound chicken, cut into eight pieces
1 onion, halved and thinly sliced
2/3 cup sliced figs
1 Tablespoon fresh thyme leaves
1/3 cup white wine
3 cups carrots,  sliced ¼-inch thick

For the Glaze:
2 Tablespoons orange marmalade or apricot preserves
2 teaspoons balsamic vinegar

For Garnish:
¼ cup chopped parsley
2 scallions, thinly sliced
¼ cup  toasted pine nuts

Directions:
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for two minutes and drain. Reserve the lemon wedges.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for five minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, or overnight for  in the refrigerator, for best results.

Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim or a glass baking dish. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings.

Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.

Remove the chicken from the pan and set aside.

Deglaze the pan with white wine and scrape the browned bits from the bottom of the pan. Add the carrots to the pan and stir; if the bottom of the pan  still looks, dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about seven to 12 minutes longer.

To serve family style, arrange the pieces chicken on a large platter.Spoon carrots over chicken and top with parsley, scallions and a sprinkling of  pine nuts.

TODAY.com Parenting Team FC Contributor