Crispypizzawithshreddedchickenscallionsandsmokysweetb Food

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SHRIMP WITH SCALLIONS AND CRISPY POTATOES



Shrimp with Scallions and Crispy Potatoes image

One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons plus 1 teaspoon olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
2 scallions, white and green parts separated and thinly sliced
1 pound large peeled and deveined frozen shrimp, thawed
2 teaspoons curry powder
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
  • Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.

Nutrition Facts : Calories 285 g, Fat 10 g, Fiber 2 g, Protein 26 g

DUCK PIZZA WITH HOISIN AND SCALLIONS



Duck Pizza with Hoisin and Scallions image

Provided by Jennifer Iserloh

Categories     Duck     Christmas     Cocktail Party     New Year's Eve     Mozzarella     Spinach     Healthy     Christmas Eve     Party     Green Onion/Scallion     Self

Yield Makes 8 servings

Number Of Ingredients 12

1 duck (or chicken) breast, fat trimmed
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 pound whole-wheat pizza dough
3 tablespoons hoisin sauce
1 cup baby spinach, chopped
1/2 cup shredded part-skim mozzarella
1/2 red bell pepper, cored, seeded and diced
4 scallions, thinly sliced
2 tablespoons black sesame seeds

Steps:

  • Heat oven to 400°F. Sprinkle duck with five-spice powder, salt and pepper. Heat oil in a medium skillet over high heat. Cook duck until browned, 4 to 5 minutes per side. Transfer skillet to oven; bake duck until outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice on the diagonal into 8 pieces, then cut each in half. Set aside. Form dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on crusts with a pastry brush. Top with spinach, cheese, bell pepper and duck. Bake until cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with scallions and sesame seeds.

SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS



Skirt Steak Fajitas with Grilled Cabbage and Scallions image

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

Provided by Josef Centeno

Categories     Beef     Vegetable     Super Bowl     Cinco de Mayo     Dinner     Lunch     Steak     Tailgating     Cabbage     Tortillas     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 22

Steak:
4 garlic cloves, peeled
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons hot smoked Spanish paprika
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
2 pounds skirt steak, cut into 4 equal pieces
Vegetables and assembly:
1/2 medium head green cabbage, cut into 2 wedges, core intact
1 large white onion, halved with some root end attached
1 bunch scallions, trimmed
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1/4 small red onion, finely chopped
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Warm flour tortillas (for serving)
Dried Chile Salsa

Steps:

  • For steak:
  • Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
  • DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
  • For vegetables and assembly:
  • Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
  • Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
  • Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS



Mom's Super Thin and Crispy Chicken Cutlets image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

3 large eggs
2 cups panko breadcrumbs
1/4 cup chopped fresh parsley, plus whole leaves for garnish
2 tablespoons freshly grated pecorino, plus more for garnish
1 tablespoon granulated garlic
1 teaspoon kosher salt
Two 6- to 8-ounce chicken breasts
2 cups olive oil
4 large or 6 small cloves garlic
1 stick unsalted butter
2 lemons, halved

Steps:

  • Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
  • In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
  • Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
  • Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
  • Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
  • Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
  • Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

CRISPY PIZZA WITH SHREDDED CHICKEN, SCALLIONS, AND SMOKY SWEET B



Crispy Pizza With Shredded Chicken, Scallions, and Smoky Sweet B image

Barbecue sauce on pizza? Yep - try it, you will like it. This pizza is good for those who suffer from IBS.

Provided by morgainegeiser

Categories     < 30 Mins

Time 30m

Yield 2 pizzas

Number Of Ingredients 8

2 prepared pizza dough
2/3 cup smoky sweet barbecue sauce
1 cup cooked shredded skinless chicken breast
1/4 cup finely chopped scallion
12 -14 ounces ketchup
1/2 cup white vinegar
1/4 cup honey
1/2 teaspoon ground pepper

Steps:

  • Combine all ingredients for barbecue in a small saucepan and simmer frequently until reduced, about 15-20 minutes. Makes about 1 1/2 cups sauce.
  • Preheat over to 450 degrees.
  • Brush dough very lightly with olive oil.
  • Bake untopped dough for about 5 minutes until it is dry but not browning.
  • Remove from oven, spread evenly with barbecue sauce and sprinkle with chicken and scallions.
  • Bake for another 5-7 minutes or until edges are crispy and lightly browned.

Nutrition Facts : Calories 438.2, Fat 0.8, SaturatedFat 0.1, Sodium 2622.7, Carbohydrate 110.1, Fiber 1.6, Sugar 96.1, Protein 3.4

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