Ritualistic

I know this isn’t really a recipe blog, but I wanted to share a couple of recipes with you all anyway. Here is the first one …

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How to make scampi sauce over chicken cutlets and brown rice.

I personally love scampi over chicken cutlets and brown rice. Why brown rice? Because it’s much more filling than white rice and doesn’t make you as tired. Plus it has less carbohydrates and is much more healthier for you.

I use Texmati’s Long Grain Brown Rice. It’s slightly more expensive and takes a little longer to cook but in my opinion it’s totally worth it. Just follow the directions on the back.

While that is cooking, be sure to bread and bake or fry up your boneless, skinless chicken cutlets. I’m sure almost everyone knows how to bread chicken cutlets. I personally prefer unseasoned breadcrumbs and to bake my chicken cutlets, but that’s just me.

FYI: Baking breaded chicken cutlets is much healthier than frying them up in a pan.

And now for the scampi sauce recipe. It’s very easy. It calls for…

1 Tablespoon of Butter.

1 Teaspoon of Olive Oil.

1/2 Tablespoon of Crushed Garlic - I prefer buying the garlic that comes in the jar for this recipe.

A dash of Salt.

A dash of Pepper.

Two cups of freshly squeezed lemon juice - the most important ingredient. It HAS to be fresh, and NOT from concentrate. That can ruin the whole thing. Trust me, I know. Haha.

Mix 1 tablespoon of butter and 1 teaspoon of olive oil in a pan until the butter melts just a little bit.

Then add your 1/2 tablespoon of garlic along with a small pinch of pepper and salt. Mix it and make sure it doesn’t stick. Wait about three minutes until the butter is melted fully and add your two cups of freshly squeezed lemons.

Let it come to a boil and then take it off the flame and that’s it! You’re done

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This entry was posted on Monday, December 29th, 2008 at 2:19 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.