Chef Dennis Rivera and dietician Kelly Strobeck from Fellowship Community in Whitehall were in the Sunrise Kitchen Friday morning to talk about healthy foods.
Fellowship Community is a retirement community with about 400 residents, ranging from independent living to skilled nursing care.
Healthy foods are a must for the residents.
Chicken Schnitzel
1 boneless chicken breast, 4 oz.
1 fresh egg, beaten
1 teaspoon of table salt
1 teaspoon of ground black pepper
1 ½ Tablespoon of flour
¼ cup of panko bread crumbs
Preheat oven to 350 degrees F.
Pound out chicken breasts by placing between 2 layers of plastic wrap (on a cutting board) and flatten with a meat tenderizer (hammer) to approximately 1/4 inch thick.
Beat egg in a bowl.
In another bowl, combine seasoning with panko bread crumbs.
Set up a standard breading station: flour, egg mixture, and seasoned panko.
Dredge chicken in flour, then place in egg mixture, followed by coating in seasoned panko.
Place breaded chicken on sheet tray and bake in oven until golden brown and internal temperature reaches 165 degrees F, approximately 10-12 minutes.
Country Gravy
2 cups of whole milk
1 cup of chicken broth
1/8 teaspoon black pepper
1/8 teaspoon of table salt
Unsalted butter ½ teaspoon
Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service.
In cast iron skillet over medium heat, melt the butter, Next, add the flour to skillet to make roux. Continue to cook for 7 to 8 minutes, stirring frequently. Do not allow to brown.
Combine broth and milk in stockpot. Bring to a simmer to make stock.
Add the hot stock slowly to roux, stirring constantly to make a smooth gravy.
Add pepper to skillet. Stir well to blend.
Baked Sweet Potato with Whipped Goat Cheese
3 cups red grapes
1/4 cup olive oil
3 Tbsp. fresh thyme or oregano
1/2 tsp. black ground pepper
2 oz. walnuts, toasted, broken into pieces
2 sweet potatoes, medium
2 Tbsp. salt
8 oz. goat cheese
Whipped Goat Cheese
1 Tbsp. olive oil
½ tsp. salt
1/2 tsp. black ground pepper
3 Tbsp. chives
Herb Salad
2 oz. each mix of herbs: parsley, dill, cilantro, chives & mint
1/2 tsp. Kosher salt
1/2 tsp. extra virgin olive oil
Preheat the oven to 425 degrees F.
Line a sheet pan with foil.
For the Roasted Grapes
In a medium bowl, toss the whole red grapes with olive oil, fresh thyme or oregano, salt and pepper. Pour onto the prepared sheet pan and place in the oven for 15-20 minutes until the grapes are soft, slightly charred and some have popped open.
Scrape the grapes and accumulated juices into a small bowl and stir in the toasted walnuts. Set aside.
Turn the oven down to 350 degrees F.
For the Sweet Potatoes
Wash the unpeeled sweet potatoes, and while they are still damp–rub the skins with the salt for an even coat on the surface. Place in the oven and roast until they are completely tender throughout, about 40 minutes.
For the Whipped Goat Cheese
While the sweet potatoes are roasting, whip the goat cheese with the olive oil, salt, and pepper. Stir in the chives and set aside.
For the Herb Salad
Combine the herb leaves in a small bowl and refrigerate until ready to use.
To Assemble
When the sweet potatoes are fully cooked, split each down the middle and squeeze and push the ends together, slightly to open them.
Toss the herb leaves with olive oil and Kosher salt.
Stuff each sweet potato with ¼ of the whipped goat cheese, a big pinch of the herb salad, and a scoop of roasted grapes. Drizzle with the leftover grapes juice and some extra virgin olive oil. Serve immediately.
Best Green Smoothie
1 ½ cup milk (dairy or dairy-free)
2 cups baby spinach
1 frozen banana
1 apple
¼ avocado
plus optional add-ins
Add all of the ingredients to a blender and blend on high for 30 seconds, or until creamy.
From egg hunts and spiral cut ham to sweet lemon-filled desserts, every Easter table is sure to include some tried and true favorite foods.
Whether you’re searching for a nostalgic recipe like ambrosia salad to whip up fresh for the family or in need of a festive new addition to your usual menu, “Good Morning America” tapped some top food creators who shared passed-down dishes and family recipes that always pop up on their tables.
Dan McCarthy proudly serves his classic Quiche Lorraine ahead of Easter brunch.
Lori McCarthy
Air Fryer Hard-Boiled Eggs
Yumna Jawad, creator of Feel Good Foodie, has a creative and fast hack that’s easier than standing over a boiling pot of water.
Food blogger Natasha Kravchuk of Natasha’s Kitchen shared this recipe for a creative twist on an Easter classic, deviled eggs.
Ingredients
12 large eggs, hard boiled and peeled
1/3 cup mayonnaise
1 1/2 teaspoons dijon mustard, or add to taste
1/4 teaspoon garlic powder
1/8 teaspoon salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives
Directions
Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 teaspoons dijon (or add to taste), 1/4 teaspoon garlic powder and 1/8 teaspoon salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges for the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.
Dan McCarthy prepares his Quiche Lorraine, a traditional brunch for Easter morning.
Lori McCarthy
In Dan McCarthy’s house, this French classic has become a holiday brunch staple. He shared his full recipe here and I made my best attempt to recreate it on my own.
Easter Ham and Cheese Omelet Casserole
A slice of baked ham and cheese omelet for Easter brunch.
The Seasoned Mom
If your family opts for a big brunch instead of dinner, this hearty dish from Blair Lonergan, aka The Seasoned Mom, combines Easter ham with eggs to feed a crowd with ease.
Ingredients
8 large eggs (or use 4 whole eggs and 6 egg whites)
1 cup whole or 2{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} milk
1/2 teaspoon seasoned salt (such as Lawry’s brand)
8 ounces diced cooked ham (or substitute with cooked bacon or sausage)
1 cup grated cheddar cheese
3 tablespoons very finely diced sweet onion
Optional garnish: chopped fresh chives or parsley
Directions
Beat eggs, milk, and seasoned salt together in a large bowl.
Stir in ham, cheese, and onion.
Pour egg mixture into a greased 8-inch square baking dish.
Bake at 350 F for 40-45 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
Cut into squares and garnish with fresh herbs, if desired.
Recipe reprinted with permission courtesy of The Seasoned Mom.
Ambrosia Salad
A bowl of ambrosia salad made with yogurt and homemade whipped cream.
Tastes Better from Scratch/Lauren Allen
Tastes Better from Scratch blogger and recipe developer Lauren Allen shared this throwback recipe that still holds up thanks to its light and refreshing taste that works in accompaniment with any Easter ham or lamb dish.
“I particularly love Ambrosia Salad around Easter time because the soft pastel colors remind me of the season,” she wrote alongside the recipe. “Many recipes for ambrosia salad use cool whip, but if you’ve followed my blog at all, you know I would never use cool whip when I could substitute fresh whipped cream. The taste is so much better!”
Ingredients
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup plain or vanilla Greek yogurt
1 cup shredded sweetened coconut
11-ounce can mandarin oranges, drained
8-ounce can pineapple tidbits, drained
1 cup maraschino cherries, drained
1 1/2 cups mini fruit-flavored marshmallows
Other optional fruit salad add-ins: chopped pecans, sliced bananas, chopped apples
Directions
Add whipping cream to a large bowl or stand mixer and beat with electric beaters for 1-2 minutes. Slowly add powdered sugar and continue beating until stiff peaks form. Fold in yogurt.
Drain canned fruits very well, then add remaining ingredients to a large serving bowl.
Fold in whipped cream mixture. Chill for at least 30 minutes before serving.
Personal chef and former restaurant owner Sylvia Fountaine — creator of Feasting at Home — shared this showstopping centerpiece for Easter dinner.
With only three minutes of hands-on time, this succulent and savory main dish is a star for a holiday meal like Easter. The bone-in leg of lamb yields a flavorful crust with juicy and tender meat thanks to low and slow-roasting in the oven.
Prep the lamb: Trim the fat off the leg if you prefer a leaner version — or leave some on for extra flavor. Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle generously with salt and bring to room temperature for at least 1 hour.
Preheat oven to 350 F.
Make the marinade: Place garlic, shallot, harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processor and pulse until uniformly chopped. Add the yogurt, pulse a few times (don’t blend or it will get runny). Taste for heat, adding more harissa paste to taste.
Assemble: Place the lamb over a rack in a roasting pan. Lift the bone end of the leg straight up and brush the underside of the leg with the harissa yogurt, getting into the slits and cuts as best you can. Lay it down over the rack, brush the remaining marinade over the top, getting into slits and lathering it up generously. Nestle in any roasting veggies you like (toss with olive oil and season with salt and pepper first.) You could brush any remaining marinade on the veggies if you like.
Bake at 350 F, plan on 20 minutes per pound for rare to medium-rare, so plan on roughly 2 hours. Place lamb on the lower third of the oven, loosely covered with a foil “tent” for one hour.
Remove foil and check temp. Because every oven is different, keep an eye on the roast after the first hour, checking every 20 minutes or so for over-browning. You can always re-tent with foil if it’s getting too dark. A little color is good here, but you don’t want it to burn. (If you leave the fat on, you can always carefully brown using the broiler at the end to help crisp up that fat.)
Once the roast reaches 125 F to 130 F at the thickest end, pull it out, tent it again and let it rest 15 to 20 minutes before cutting into it, allowing the juices to remain in the meat, which will help keep the meat tender.
Grandma’s Carrot Cake Cupcakes
A homemade carrot cake cupcake.
Jackie Rothong
Chef, food stylist and recipe developer Jackie Rothong shared her grandma’s recipe for delicious carrot cake cupcakes with “GMA.”
“My grandma Mary’s favorite dessert on Easter was always carrot cake, which inherently became our whole family’s favorite cake,” Rothong said. “I started making them into cupcakes when I was in high school — the perfect portion for one — although she would always sneak two.”
“Grating the carrots was always my least fave part. This Easter, I decided to try a new method, let’s call them ‘blender carrot cupcakes.’ A smooth carrot cake does exist and it will be your new favorite holiday dessert,” she added.
Ingredients
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract
4 cups carrots, peeled, chopped into 1-inch pieces
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup neutral oil
Cream Cheese Frosting
1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1 pound powdered sugar
1/4 teaspoon salt
Directions
For the frosting, combine butter and cream cheese until smooth. Add the vanilla and powdered sugar. If using a stand mixer, use the paddle attachment until fluffy and light.
Prepare a set of muffin tins with parchment or cupcake liners.
Using a blender combine eggs and sugar and blend until creamy.
Add vanilla and carrots and blend until smooth. Add the measured dry ingredients and scrape down the sides of the blender. Blend until incorporated.
Stream in the neutral oil slowly while blender is on low. Once fully combined and smooth.
Fill the lined pan with batter about 3/4 full.
Bake in a 350 F oven for 18 minutes and let cool before frosting.
Use an offset spatula to cover the cupcakes with cream cheese frosting.
Serve and enjoy!
Check out even more festive Easter dessert recipes here.
Ever make a meal and feel guilty about tossing out your leftover food scraps? We’ve all been there.
Thankfully, Southern Living lifestyle producer Ivy Odom dropped by “GMA3” on Tuesday to share a few creative ways to use those scraps that would normally go to waste to make something entirely new — and just as delicious.
Scroll below to check them out.
Fruit peels to make a Citrus Simple Syrup for cocktails (or mocktails)
Cut 1 cup of citrus peels into 3/4 inch strips.
Bring 1 cup of granulated sugar and 1 cup of water to boil in a medium saucepan over high.
Add peels, simmer until syrup thickens slightly, 15 to 20 minutes.
This can also be used for mocktails, dressing up fruit and brushing on cake layers for extra moisture.
Potato peels to make Yummy Potato Peel Chips
Toss together 1 cup of potato peels, two tablespoons olive oil, 1/2 teaspoon smoked paprika, and 1/4 teaspoon kosher salt.
Spread evenly on a parchment-lined baking sheet.
Bake until crispy, 10 to 11 minutes.
1 small (about 4 pounds) seedless watermelon
2 tablespoons kosher salt
1 cup apple cider vinegar
4 medium garlic cloves, smashed
1 tablespoon pickling spice
1/2 teaspoon whole allspice
1/2 teaspoon black peppercorns
Using a vegetable peeler, remove outer layer of green peel from watermelon; discard peel.
Cut watermelon in half lengthwise, then cut into half crosswise.
Cut each quarter into 1/2-inch-wide strips.
Using a paring knife, remove pink watermelon flesh from rind, leaving a thin 1/4-inch layer of pink flesh attached to rind (reserve removed watermelon flesh for another use).
Place rind and salt in a medium pot; add water to cover by 1 inch.
Bring to a boil over high; boil until rind is tender, about 3 minutes.
Drain; set aside until cool enough to handle, about 5 minutes.
Divide rind evenly among two sterilized, 1-pint jars.
Place vinegar, sugar, garlic, pickling spice, allspice, peppercorns, and 1 cup water in a large saucepan; bring to a boil over high.
Boil, stirring often, until sugar dissolves, about 3 minutes.
Pour over rind in jars; let cool to room temperature, about 1 hour.
Seal and refrigerate at least 24 hours or up to 2 weeks.
2 large English or seedless cucumbers, sliced thin
1/2 cup finely sliced Vidalia or sweet onion
1 tablespoon white wine vinegar
3 tablespoons minced fresh dill, divided
1 teaspoon, plus 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Salt the cucumber and onion well with 1 teaspoon kosher salt, and empty into a colander placed over a bowl; drain for 30 minutes. Do not rinse; pat dry with lint-free paper towels.
While the cucumbers sit, mix sour cream, mayonnaise, vinegar, sugar, 2 tablespoons dill, remaining salt, and pepper in a small bowl.
Mix with the dried vegetables.
Serve chilled with more minced dill on top to garnish.
Use wilted greens to make Homemade Pesto
Pulse 2 cups packed fresh spinach, 1/2 cup grated parmesan, 1/4 cup toasted walnuts, and 1 garlic clove in a food processor until chopped. With processor running, slowly add 1/2 cup olive oil until smooth.
Firefighters have served up a cookbook for greatly intoxicated New Zealanders, hoping to cease befuddled cooks from burning down the kitchen area. In accordance to the country’s hearth assistance, half of all fatal residence fires require alcoholic beverages or medications.
The aptly named “You might be Cooked” gives recipes for a find viewers of Kiwis who are desperate for a bite but way too incapacitated to be trusted around an oven or stovetop. The menu — promising “recipes to cook dinner if you are drunk or superior” — options a touch of humor and guidelines basic plenty of for even the most addled of chefs.
A marketing campaign movie on social media demonstrates bleary-eyed chefs hoping out the recipes.
Fireplace and Emergency New Zealand
The idea is to guideline inebriated cooks toward air-fryers, toasters, kettles and microwaves, all of which have timers. Ovens and stoves can be remaining on by miscalculation, with lethal implications.
The initially 3 chapters of the on the internet cookbook are titled: “You are Toasted,” “You’re Smashed,” and “You might be Wasted.”
1 small-bar recipe for a “toast sandwich” kicks off with the information: “Put one particular slice of the bread in the toaster. Toast it.”
After buttered, the piece of toast is positioned concerning two slices of untoasted bread. “Now grip the bread-toast-bread in your clammy mitts. Very good.”
It is really a lighthearted marketing campaign but firefighters say the information is significant, with an common of much more than 4,100 dwelling fires a 12 months — about a quarter of the full — brought about by unattended cooking.
About 50 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of all deadly domestic blazes in New Zealand also entail alcohol or drugs, fire and crisis providers say.
“Distracted although cooking is the top trigger of house fires. Keep off the stove if you are drunk or substantial,” the campaign warns.
Kelley Toy, marketing manager for Fireplace and Unexpected emergency New Zealand, informed AFP: “We know they are likely to cook dinner in any case, we just wanted them to do it safely by telling them: ‘Stay off the stove.'”
Auckland-primarily based chef Jamie Robert Johnston concocted the recipes.
“I took to my youthful faculty times for inspiration of food stuff that loaded the void when a small tipsy,” he told AFP.
A marketing campaign movie on social media shows bleary-eyed chefs attempting out the recipes — just one struggling to butter a slice of bread, an additional with food items spilling immediately from his mouth into a bowl, and various breaking into laughter.
“You know… we have experienced a few of ‘wets’ (alcoholic drinks). At the close of the extensive evening… we are going to have some food,” a single of them declares in the online video. At the finish of the video clip, each would-be chef declares: “Keep off the stove!”
All contributors had been paid and agreed to aspect on social media while struggling in an Auckland test kitchen soon after a Friday evening out.
“They are actual folks on a night time out,” reported Adrian Nacey, local community schooling manager for New Zealand’s fireplace service.
Among the the recommended recipes: “Uncanned beans” (“release the beans from their tin prison, and tip them into a microwave-safe and sound bowl”) and “Forbidden lasagna” (“pry open the fridge and secure” the leftovers).
Other harmless recipes on offer you include things like a “Chugget sandwich” of air-fried rooster nuggets, “You-done udon” for noodles designed with an electric powered kettle, and “Jacked Fairy Bread” designed with crushed sugary cookies sprinkled on bread.
There is also a morning-right after consume, “Blue Soberaid,” that mixes honey, drinking water and salt to assistance stave off a hangover.
The safety campaign, released late very last year, is previously having an influence, the fire company reported, as a the latest survey indicates the focus on viewers — mainly youthful, working males — now see cooking under the impact as a riskier organization.
Other international locations have issued equivalent warnings about residence fires involving booze and medicines. Past yr, the London Hearth Brigade provided security guidelines following a spike in alcoholic beverages-related fires
Chicken cutlets may just be chicken breasts thinly cut for quick cooking, but they’re also the secret to a speedy chicken dinner on a weeknight. Often fried until golden brown and crispy, cutlets can be used in so many more ways. They’re great wrapped in prosciutto or bacon, which adds fat and flavor to the lean cut. They’re also tasty simmered in a cream sauce, or topped with a zesty salsa. If you can’t find cutlets in the meat section of your grocery store, you can slice and pound out boneless, skinless chicken breasts instead. Scroll down for a dozen ideas on how to put this tender cut to use.
Sun-dried tomatoes cooked in the chicken drippings form the flavorful base of the beautiful orange-hued sauce in this chicken cutlet dish.
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Sure, everything’s better with bacon, but have you tried adding prosciutto? The aged and dry-cured pork product adds deep savory flavor to lean meats like chicken.
Greg DuPree
Microwaveable long-grain white rice makes these hearty bowls a breeze to pull together on a weeknight.
You could likely broil anything under slabs of fresh mozzarella and it would taste great, but chicken cutlets fried to golden perfection are the perfect match for all that cheesy-goodness.
The creamy mushroom sauce for this chicken recipe uses dry white wine for flavor. Pro tip: Choose a wine you’d actually drink, as you’ll have some leftover to enjoy with your meal.
Greg Dupree
Lemon juice, capers, and butter make a super silky and tangy sauce for these pan-fried chicken cutlets. Have plenty of crusty bread or pasta ready to soak up every last bit of the sauce.
Photographer: Jennifer Causey Food Stylist: Rishon Hanners Prop Stylist: Christina Daley
Here’s our answer to chicken marsala, with Fontina and Parmesan for added flavor and a nice cheese pull when you cut into the cutlet.
Jennifer Davick
The added sweetness of ripe plums and brown sugar in the salsa beautifully balances out the char on these grilled chicken cutlets.
Jennifer Davick
Pecans are a Southern staple, so it’s only natural to use them as a crunchy coating for a fun twist on breaded chicken cutlets.
Hector Sanchez
Breaded cutlets help make this hearty salad a dinner-worthy dish. And the honey-mustard vinaigrette will have you gladly eating your veggies.
