Tasty recipes from chef Ronit Penso's kitchen
Chicken tenders are a favorite of mine when it comes to frying. Though they are basically a part of the chicken breast, they don’t require cutting into portions, they are juicier and have firmer texture than that of the breast itself. Continue reading “Crispy Chicken Tenders with “Everything” Seasoning Mix”
One of my favorite ways of preparing fish fillets, is to coat them with a tasty buttery crust, and bake them in white wine. The butter in the crust melts over the fish while baking, and not only adds wonderful flavor to it, but also keeps it nice and moist. The rest of the ingredients in the crust add their unique flavors and textures, while the white wine adds another layer of fragrance and flavor to the fish. Continue reading “Crusted Halibut Baked in White Wine”
Despite the fact I rarely use store bought ground meat, and always prefer to grind meat at home, when I saw a package of ground dark turkey meat from Koch’s farms a the store, I decided to still buy it, as I had positive experience with the product (recipe in THIS post). Continue reading “Turkey Patties with Pickled Lemon, Harissa and Parsley”
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