Coffee Birjandi

Neely's Chicken Salad in Tomato Cups

Ingredients

1 rotisserie chicken, skinless and meat shredded or diced
1/2 small red onion, diced
1 shallot, chopped
2 tablespoons freshly chopped tarragon leaves
1 celery rib, chopped
1 cup slivered almonds
2 tablespoons white wine vinegar
3/4 cup mayonnaise
3 cups halved seedless red grapes
Kosher salt and freshly ground black pepper
6 large beefsteak tomatoes
1 head butter lettuce
Directions
Mix first 10 ingredients in a large bowl.

Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

Modern Kitchen Appliances

Modern Kitchen Appliances

Parmesan-Crusted Tilapia

Ingredients:

1/2 cup panko (Japanese breadcrumbs)

2 ounces grated fresh Parmesan cheese (about 1/2 cup) 

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 large eggs, lightly beaten $

4 (6-ounce) tilapia fillets $

2 tablespoons canola oil, divided $

8 lemon wedges

Preparation:

1. Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.

2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Kids Can Help: Let the kids dip the fish in the eggs and then into the panko mixture. It's messy, but fun!

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates