CAT'S EASY GREENS
Steps:
- Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
Nutrition Facts : Calories 130, Fat 10.5 grams, SaturatedFat 1.5 grams, Sodium 27.5 milligrams, Carbohydrate 9 grams, Fiber 7 grams, Protein 2.5 grams
CAT'S BROCCOLI SLAW
Steps:
- In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly.
CAT CORA'S MUSTARD
Actually her grandmother Alma's mustard, traditionally used to glaze their Thanksgiving turkey, when blended with her Cat's Pomegranate Balsamic Reduction. From People Magazine.
Provided by Karen in MA
Categories < 30 Mins
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Mix together the dry mustard, sugar, salt and flour.
- Stir the vinegar, yellow mustard and butter into the mixture until well combined.
- Refrigerate the mustard for at least 24 hours, which intensifies the heat.
- To make a glaze for turkey, combine ½ cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
- Pomegranate Balsamic Reduction.
- Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.
Nutrition Facts : Calories 792.1, Fat 23.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 4410.9, Carbohydrate 136.4, Fiber 12.4, Sugar 111.2, Protein 15.9
CAT CORA'S CRISPY BAKED "FRIED" CHICKEN
Make and share this Cat Cora's Crispy Baked "fried" Chicken recipe from Food.com.
Provided by KathyP53
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Pour 2 teaspoons olive oil nto baking dish large enough to hold 6 chicken pieces. Rub oil over dish with your fingers so it's completely but lightly coated. Set aside.
- Rinse chicken in cold water and pat dry.
- In wide bowl or plate, season flour with salt and pepper. Dredge each piece of chicken through flour so it's completely coated. Tap chicken against bowl to jar loose excess flour and set pieces aside. Discard flour.
- Crush corn flakes by placing them in large resealable plastic bag, carefully pressing bag to push out air. Seal up bag and run over flakes with a rolling pin. Open bag and pour crushed flakes into a wide bowl or plate.
- In large bowl, mix buttermilk, mustard, ground mustard, red pepper, paprika, sage and sesame seeds. Give each floured chicken piece a good buttermilk bath and then roll in corn flake crumbs.
- Arrange chicken pieces in oiled baking dish and slide the dish into hot oven. Cook for 15-20 minutes, lower heat to 375 and cook for another 25-30 minutes until cooked through and crispy. Juices should run clear when meat is pierce with a knife. Serve.
Nutrition Facts : Calories 139.4, Fat 2, SaturatedFat 0.4, Cholesterol 1.2, Sodium 758.5, Carbohydrate 27.1, Fiber 1.6, Sugar 3.1, Protein 4.3
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