Saving money is near and dear to my heart. Do you remember my long-winded post about thrift here? It's one where I ramble on and on about winning contests.
I am pleased to host a giveaway of a product that I just tried for free. The cool thing is; someone else is going to get something for free. See thrift in action. I will choose the winner on Monday, November 8th.
The chef´s secret is out - panko is in! A longtime secret of Japanese cuisine, panko is now a pantry staple for creating perfect crispiness in any dish. This October, Lemon Pepper will join the ranks of Progresso´s line of panko bread crumbs, which includes Original and Italian flavors.
Whether frying, baking or broiling, this culinary superstar adds a flavorful crunch to create simple, savory recipes. Made from the soft, tender centers of the bread, Progresso Lemon Pepper Panko combines the perfect crunch with effortless flavor to give any dish that extra punch. The large, flaky crumb has a coarser texture than traditional bread crumbs, delivering a lighter, crunchier coating or topping.
A chef known for his emphasis on creating delicious dishes with fresh, premium ingredients, Chef Michael Chiarello uses panko as his go-to bread crumb for a crunch that won´t quit. An Emmy-award winning TV chef and cookbook author, Chef Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards, and appears on The Cooking Channel and Top Chef Masters only on Bravo.
Chef Chiarello is helping cooks everywhere use Progresso´s panko to make flavorful, flawless recipes including Crispy Seafood Salad, Mama Chiarello's Stuffed Eggplant and Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter.
More thrift...online coupons.
Visit the Progresso website for additional recipes, tips for cooking with panko, video and a coupon for $1 off any panko flavor.
My experience with Progresso lemon pepper panko:
I sliced fresh cod into 4-inch chunks and dipped them in a beaten egg. Then coated the fish in a bowl of panko crumbs. The egg worked wonders in keeping the moisture in, and coating the fish with panko. It is delicious, crunchy on the outside without being deep fried. I must warn you. Don't overdo it. My little ones didn't share my zeal for the lemon pepper flavor. It was very peppery. For the boys, I will try the plain panko. It will be like eating a healthy fish stick.
You can experience panko, too.
My Blogspark has offered a panko gift set for one of my readers. The winner will receive a gift pack including one package of Progresso Lemon Pepper Panko and an autographed copy of chef Chiarello´s new cookbook: Michael Chiarello´s Bottega. I have a copy of this cookbook and the pictures are fabulous.
How to enter, each separate comment is worth 1 entry:
I welcome reader comments with open arms. I also understand if you aren't the commenting or hugging type of person, you can drop me an email at email@example.com.