- Michelle Ferrer
- Oct 5, 2016
- 4 min read
A lone sweet potato. One pie crust. Half of an onion. Sad, wilted parsley. Leftover tomato soup. These are the odds and ends I found while rummaging through the refrigerator last week. I admit–much to my chagrin–that I am the queen of wasting food. I stock my fridge with so many ideas: a week’s worth of ideas. Inevitably things pop up, schedules change, life gets in the way; the food passes its prime and ends up in the garbage. I’ve cursed myself for the last time…
Now, what to make? Grilled cheese would have been the perfect complement to that tomato soup, but alas, we were nearly out of bread. Scratch that idea. What could I do with the other ingredients that would pair well with the soup? A Chopped challenge was on in my very own kitchen. And the result…Empanadas!
I can’t think of a single thing that isn’t made better by tucking it into a–portable–buttery crust? And in general, a good, hearty vegetarian empanada is hard to come by. The ones I typically find are cheese-filled and not very exciting: enter my sweet potato/black lentil creation. I sautéed that half onion with tiny, diced sweet potatoes. To keep these little bundles small, I used petite, caviar-sized black lentils to round out the mix; black beans were just too big. For a burst of herbaciousness, I refreshed that wilted parsley in ice water until it began to perk up.
There is nothing like the bubbled, crackling crust of a fried empanada. Since I don’t fry at home, I baked these guys and, well, it turns out change is good. Reminiscent of a pocket pot-pie, the crust gets crisp and flaky, without needing to be submerged in oil. When it came time to serve, I knew they needed a little sauce–everything can use a bit of sauce. Some leftover plain yogurt, cumin, adobo seasoning, a squeeze of lime and my go-to smoked paprika created the perfect dip. It was creamy and smoky; the acidity cut through the richness of the filling. Both went perfectly alongside my tomato soup.
I roll the dice anytime I get creative in the kitchen. My husband is usually game for anything I concoct; the challenge lies with my seven year-old son. These empanadas turned out to be a hit; he ate them up and asked for more. The adage creativity loves constraint is so apropos when it comes to using up what’s in the refrigerator; without that limitation, I just stand there staring into the abyss–doors wide open–for far too long. Despite my best intentions of becoming a better planner, perhaps I just need to embrace my inner procrastinator and plan a little less, shop a little less, and create a little more. A change is about to occur in my kitchen: from here on out, it’s in with ingenuity and out with waste. Maybe less actually is more…
SWEET POTATO/BLACK LENTIL EMPANANDAS
Michelle FerrerIngredients
Empanadas
- 2 Tablespoons Extra Virgin Olive Oil
- 1 small sweet potato peeled and diced
- 1/2 medium spanish onion finely diced
- 1 clove Garlic minced
- 1 can black lentils drained and rinsed
- 1/4 teaspoon Ground Cumin
- 1/8 teaspoon smoked paprika
- 1 teaspoon kosher salt divided
- 1/4 teaspoon black pepper freshly ground
- 2 Tablespoons cilantro or parsley finely chopped
- 2 refrigerated pie crusts at room temperature for 10 minutes
- 1 egg beaten well
- 2 teaspoons heavy cream or half & half
Smoky Crema
- 1/2 cup plain yogurt
- 1/4 teaspoon Ground Cumin
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon adobo seasoning
- squeeze lime juice
Instructions
Empanadas
- Preheat oven to 400 degrees
- Heat large skillet over medium heat. Add oil, onions and 1/4 teaspoon salt; cook until translucent.
- Add diced sweet potato and season with 1/4 teaspoon salt; stir to combine. Cook for 5 minutes, stirring occasionally; stir in garlic. Cook for another 5 minutes, or until the sweet potato becomes soft.
- Add cumin, paprika, remaining salt and pepper and gently stir for 30 seconds to toast.
- Add black lentils to pan and combine. Allow to cook for 3 more minutes until the lentils are heated through.
- Stir in parsley or cilantro and remove from heat.
- While mixture cools, unroll one pie crust onto a floured cutting board or countertop. Using an inverted small bowl, cut out 4-inch circles of dough and set aside. Gather pie crust scraps, roll out and cut as many circles as you can; you should get 12 per crust. Repeat with second pie crust.
- Place 2 teaspoons of filling into the center of each circle. Gently fold over dough to cover filling, crimp edges with fork. Transfer empanadas to a parchment or Silpat lined baking sheet. If you have leftover filling, serve over rice the next day.
- Beat egg and heavy cream in a small bowl. Brush top surface of empanadas with egg mixture.
- Bake for 15-20 minutes, rotating pan halfway through cooking time, until golden brown.
Smoky Crema
- Mix all ingredients in a small bowl. Allow to sit for 10 minutes. Serve with empanadas.
PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
Written by Michelle Ferrer
Once a pediatric nurse, now a stay at home mom and food blogger at www.myvegtable.com. Often traveling, frequently eating, always thinking about food...
View all posts by: Michelle Ferrer
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They’ve already been included on our Best Sushi in St. Pete and Best Lunches in St. Pete lists for 2024, and now we have a more complete review of Ahi Sushi in downtown St. Pete right here. Having opened in February 2023 I wanted to give them some time, as other places that had been in the same spot have come and gone. They have been open for over a year and a half now. I was happy to see that they successfully transformed the interior, which used to be a falling apart dump, into a refined little space worthy of elegant Japanese cuisine. One of the reasons that I thought the past places that occupied this spot didn’t work out was the neighborhood. However, Ahi Sushi has defied the less than stellar area outside with a beautiful interior, excellent sushi, and warm and friendly service. Don’t let Williams Park across the street, and the convenience store next door with the small population of unfortunate homeless people and panhandlers scare you away. They mostly leave you alone anyway. As you can see, it’s a small place, and they do not take reservations, but they do offer takeout and delivery if you can’t get a seat. All of the sushi dishes we had were superior. The cooked Japanese plates for me were good, and could have been great with just a little more seasoning. (Except for the pork gyoza. They were perfect.) Not all would likely agree with me as I prefer my food to be highly seasoned, so don’t let me scare you away from trying these tasty dishes. From Lori’s post after our first visit: Upon entering, the place is super clean, bright and airy. They have a small but nice selection of Sake. I almost didn’t order the edamame because most of the time, these days, it’s frankly just disappointing. By that I mean, sad and soggy, not salted properly and just not fresh. For something so simple, you would think everyone could do it right. No, they cannot, but Ahi Sushi can and it was fresh and fantastic. We ordered the tuna tataki done in a different style than I have ever had. The outside sear had a nice, spicy kick to it. We shared tuna, salmon and yellowtail nigiri that was so fresh. And sushi rice done properly. That rice is so good. It had the perfect stickiness and the flavor of sushi rice cooked properly. We shared a house special roll called the Yammi Roll – Inside: spicy tuna, cucumber, asparagus. Outside: salmon, yellowtail, avocado, scallion, masago, micro greens. Delicious, not too big for one bite, great crunch. This will be our new go to for sushi in St. Pete. The miso soup was the standard fare on par with other good places. The hamachi nigiri was outstanding. The rice is nicely done, and the pieces of fish are large slices. Most Americans like to drown their sushi in wasabi-laden soy sauce, but it is a challenge with these as they are too big to fit in the the soy sauce bowls. (The traditional Japanese way of eating sushi is to just have a dab of soy sauce on the fish, and none on the rice. Turn it up side down and dip.) We loved the Love Me Roll. It could also be called “Salmon Three Ways” as you have roe, slices, and a delightful minced salmon filling. Someone did a lot of knife or cleaver work on that. The Shrimp Yaki Udon was good. The noodles had a nice texture and mouthfeel, and the shrimp was fresh, but I did need to add soy sauce. Most of the sake bottles on the list are 300 ml. We had three people so we ordered the only 720 ml bottle, which was the Tsukinowa Blue Hue. I did some quick reading before ordering, which gave me the confidence to proceed. This is a Honjozo-style sake, which has a little bit of brewer’s alcohol added at the end of fermentation. We were quite pleased with the clean, crisp, apple fresh aroma and mild fruitiness on the palate. The Pan-Fried Pork Gyoza were excellent. They were definitely my favorite cooked item. You can also have them steamed instead of fried. The Yellowtail Jalapeño roll was quite delicious. On the menu it had four red pepper icons next to the name, indicating a high level of spiciness. However, we found it only mildly spicy, so don’t let it scare you away. My favorite on this visit, after the gyoza, was the Green Caterpillar Roll. The different flavors and textures worked so well together. I especially enjoyed the finely minced salmon, just like in the Love Me Salmon Roll. The Shrimp Fried Rice was quite good. Tip: It was served extremely hot out of the wok, which not only burns your mouth, but doesn’t allow you to detect the flavors. Spread it out on the plate and let it cool for a full ten minutes. It was cool enough to eat in five minutes, but after ten minutes it tasted twice as good.
Recipes
Elevate your appetizer game with these beef kofta skewers that are laced with irresistible spices and baked to juicy perfection. A drizzle of zesty toum sauce adds a garlicky kick, while a cucumber and tomato salad brings a refreshing crunch that complements the meat beautifully. Serve this all with some warm naan bread to round out the dish. Kofta is a popular Middle Eastern dish that is typically made from ground beef, lamb or chicken that is mixed with spices, herbs and often garlic and onion. The mixture is then formed onto skewers and usually grilled or sometimes baked. Kofta is often served with rice, flatbreads, vibrant salads and a sauce like tahini or toum. There are many different variations and it is a beloved dish across many different cultures. I like to serve kofta as an appetizer for a group and often as an entree for my husband and I. My sauce of preference with kofta is usually a homemade toum sauce. Toum sauce is a recent discovery of mine that I had while dining with friends and after one taste, I knew that I loved it and needed to recreate it. It’s a creamy and flavor-packed condiment that is made from a few simple ingredients – a head of garlic, neutral oil, lemon juice and salt. The mixture is formed in a food processor until a creamy sauce forms (similar to the consistency of yogurt). We use ground beef in this kofta variation – a very high quality organic and grass-fed ground beef that can be found at Rollin’ Oats. They have a few different options, but I prefer the Simply Balanced 90/10 selection. Quality is always of the utmost importance to me when it comes to sourcing any ingredient that I use and I can always trust Rollin’ Oats to have the absolute best. Beef Kofta with Toum Sauce Recipe Savor the spiced flavors of juicy beef kofta paired with a garlicky, creamy toum sauce that elevates this Middle Eastern dish to a whole new level. skewers Beef Kofta1 lb ground beef1/4 cup white onion (minced)2 tsp garlic (minced)1/4 cup parsley and mint (finely chopped)1 tbsp olive oil2 tsp all spice2 tsp paprika1 tsp cumin1 tsp coriander 1 tsp salt1/2 tsp cinnamon1/2 tsp black pepperToum Sauce1 cup garlic cloves (peeled)3 cups neutral oil (grape seed, sunflower, vegetable or canola)1/2 cup lemon juice2 tsps Kosher saltCucumber & Tomato Salad1 tomato (ripe, medium in size & diced)1/2 cup cucumber (diced)1/4 cup basil (finely chopped)1/2 tsp salt (plus more to taste)To Servenaan breadlemon wedges Toum SauceSlice the garlic cloves in half lengthwise and remove any green sprouts. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.Cucumber & Tomato SaladCombine all ingredients in a bowl, season with salt and refrigerate until the kofta is finished.KoftaIf you're using wooden skewers, soak them in water for at least 20 minutes. This will prevent burning. Combine all kofta ingredients in a medium-sized bowl with your hands until everything is mixed well. Refrigerate the mixture for 30 minutes. Heat the oven to 450F. Place a wire rack onto a baking sheet and brush it with olive oil. After the mixture has been in the refrigerator for at least 30 minutes, divide it into four even-sized portions. Form each portion into a snake-like shape around each skewer.Bake the kofta for 13-15 minutes or until the beef is cooked through and beginning to brown on top.To ServeServe kofta on a platter with naan, cucumber and tomato salad, toum and lemon wedges. Appetizer, Dinner, Main DishMiddle EasternKofta, Toum Sauce, Baked Kofta
Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised. Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch
Fresh Corn Polenta with Pickled Shrimp brings together the sweetness of summer corn and the tangy notes of pickled shrimp. This recipe offers a brighter twist on traditional comfort food. This take on polenta acts as an idyllic canvas for the zesty shrimp which are pickled and marinated in a myriad of ingredients which include, but are not limited to: rice wine vinegar, citrus, crushed red pepper flakes and garlic. It’s a perfect dish for highlighting popular ingredients that are used a lot in summer cooking. Creating the fresh corn polenta could not be more simple and only requires a few ingredients that you probably already have on hand. I first made this polenta a couple of weeks ago after I picked up some corn from a farmer’s market in the area. I was told that the corn had just been harvested the day prior from a farm here in Florida. The method for making the fresh corn polenta was something that I had been wanting to experiment with. It all starts by peeling the corn and then grating it with the large holes on a boxed grater. From there, the grated corn mixture is then simmered with a couple of pats of butter and some salt until the polenta thickens a bit. This process only takes about ten minutes. The polenta is then finished with a squeeze of fresh lime. Initially, I had planned to top the fresh corn polenta with poached lobster and some chive butter (which I will be trying soon), but then I found some inspiration for pickled shrimp from a recent episode of a food-related show on television (The Lost Kitchen, for those interested). The shrimp are first poached in some water, lemon and salt. Then, they are placed in a pickling mixture in the refrigerator for a few hours (and up to 24 hours). The pickling mixture makes for tangy and flavorful shrimp that not only work well on this polenta, but also with many other things. These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp
Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite. If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water. Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours). When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota. Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired. Gochujang-Tahini Sauce1/4 cup tahini1 1/2 tbsp gochujang2 tbsp water (plus 1 tsp, if needed)1 1/2 tsp salt (plus more, to taste)1 tsp rice wine vinegar1 lime (juice only)Steak & Taco Assembly1 avocado (ripe but still semi firm – cut into half moon slices)1 steak (New York strip or Ribeye)8 tortillas (for 2 tacos per person (use more if desired))1/4 cup white onion (diced)1/4 cup cilantro (roughly chopped (optional – scallions would also be great))2 tbsp olive oilsaltlime wedges (to serve, optional) Gochujang-Tahini SauceWhisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.Steak & Taco AssemblyOne hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare. Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.After steak has rested, slice it against the grain. To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions. Dinner, Main CourseAmerican, MexicanGrilled Steak & Avocado Tacos with Gochujang Tahini
Elevate your next dinner situation with crispy chicken cutlets topped with charred sweet peppers, homemade hot honey and a shower of minced chives. It’s a crunchy, hot, sweet, tangy dish that is chock-full of flavor and certain to leave you full of happiness and content after consumption. This recipe takes classic chicken cutlets to a new level, offering a crispy and golden exterior that encases juicy and tender meat. The charred sweet peppers perfectly complement the sweet heat from the hot honey and make for the perfect cutlet accessories. Minced chives assist in making these crispy cutlets next level with their fresh and vibrant characteristics. If you can’t be bothered with making your own hot honey, Rollin’ Oats carries Mike’s hot honey which is superb. I promise you though, making your own hot honey is a breeze. I suggest making it with honey that is raw and/or organic. Each stovetop is different, so the cook time for the chicken will vary. Keep a close eye on the chicken while in the oil as they do brown and cook quickly. Our cutlets took approximately 1 1/2 minutes to cook on each side on our stove. If you’re looking for an additional side to pair with the cutlets, I recommend a light and fresh side like an arugula salad dressed in lemon and olive oil. Crispy Chicken Cutlets with Hot Honey Recipe Savor this delightful combination of crispy chicken cutlets, hot honey with a punch and charred mini sweet peppers for your next easy yet crowd-pleasing dinner. Hot Honey1/2 cup honey (preferably raw and organic )1 jalapeno (sliced into thin rounds)1 1/2 tbsp crushed red pepper1 tsp red wine vinegar1/4 tsp saltCharred Sweet Peppers1 cup mini sweet peppers (sliced into thin rounds)1 tbsp olive oil1/4 salt (I always use pink Himalayan )Chicken Cutlets2 chicken breasts (each one split to make 4 total chicken breast cutlets)1/2 cup olive oil (or other oil of choice)1 cup all purpose flour1 cup panko breadcrumbs1/3 cup parmesan cheese (finely grated)2 eggs1 tsp salt (plus more for seasoning)pepper1/4 cup chives (minced) Hot HoneyCombine honey, jalapeno and crushed red pepper in a small pot. Place the pot over medium heat. As soon as the pot comes to a gentle simmer, remove the pot from the heat and allow the chilis to infuse the honey for 15 minutes. Strain the honey mixture through a fine mesh sieve. Set aside until chicken is complete. Leftover honey can be stored in a container in the refrigerator for one week. Charred PeppersHeat oil in a large pot or dutch oven over medium high heat (this will be the same pot that you will fry the chicken in). Add the peppers and salt and saute for about 4 minutes, stirring occasionally, until pepper rings are charred. Remove peppers from heat and place in a bowl until ready to serve.Chicken Cutlets & PlatingOne at a time, place each cutlet between two pieces of plastic wrap. Pound them out until they are 1/4" thick. Season each cutlet with salt and pepper on both sideslPlace the flour, whisked egg and panko-parmesan-salt mixture into three separate bowls.Dredge each pounded cutlet in the flour, followed by the egg (allowing excess to drip off), followed by the panko mixture. Place on a clean plate.Heat oil in the pot or dutch oven and heat over medium high heat. One at a time, fry each chicken cutlet for four minutes (1 1/2 to 2 minutes per side – keep a close eye on them), until cutlets are golden, crispy and cooked throgh.Place them on a wire rack that is stacked on a parchment-lined baking sheet.To serve, place a cutlet on a plate, top with some peppers, drizzle with hot honey and garnish with lots of chopped chives. Dinner, Main CourseAmericanCrispy Chicken Cutlets with Hot Honey