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#278 - Ace Mart: Food Safety Noreen Parker and Nara Timmons from Ace Mart Restaurant Supply visit Carol to see that proper food handling techniques are adhered to on Cookin' with Carol. For more information about Ace Mart Restaurant Supply and the ServSafe program, please visit the Ace Mart website at: www.acemart.com. Red Cabbage and Carrot Slaw Serves 4 2 cups shredded red cabbage 1 cup shredded carrots 1/2 cup thinly sliced red onion 2 Roma tomatoes, thinly sliced Dressing: 2 tablespoons lime juice 1 teaspoon lime zest 1 tablespoon rice vinegar 2 tablespoons vegetable oil 1/4 teaspoon salt 1/8 teaspoon pepper Toss together red cabbage, carrots, red onion, and tomatoes in a large bowl. Combine all dressing ingredients, mixing well. Pour dressing over vegetables and toss to coat. Refrigerate until ready to serve. Bronzed Chicken Serves 4 4 boneless/skinless chicken breasts 3 tablespoons margarine, melted 2 tablespoons Cajun/Creole seasoning, divided use Rinse chicken breasts under cold water and pat dry with paper towels. Place each chicken breast between two pieces of plastic wrap and pound gently, but firmly, with the flat side of a meat mallet until they are 1/4-inch thick. Dip chicken breasts in melted margarine, then evenly sprinkle 1 tablespoon Cajun/Creole seasoning over one side of the chicken breasts. Pan-fry chicken on a preheated nonstick skillet or stove-top grill, on medium-high heat (or grill over medium-high coals or on a gas grill on medium-high) for 3 to 4 minutes on the seasoned side. Sprinkle the remaining (1 tablespoon) Cajun/Creole seasoning on the top side of the chicken breasts, then turn and cook chicken until it is no longer pink in the center and it takes on a "bronze" coating, about 3 to 4 more minutes. Do not overcook or chicken will be dry. Notes: Always remember to use a separate cutting board and knife (or plate and any utensils) for the cooked chicken than what it is used for the raw chicken (or any meat for that matter). Always wash your hands (and utensils) thoroughly after handling raw chicken---especially before handling any other foods. |
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