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:
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Because, I am an honest person, I need to let you know this:
The information and giveaway were all provided by General Mills through MyBlogSpark.
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 accidentallyhomeschooling@gmail.com.
35 comments:
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I would use it to make a chicken dish maybe. Something like chicken bites with garlic potatoes and asparagus on the side...maybe!
I'm not sure about soggy bread crumbs bc I don't use them often but I can see how they would be disgusting!
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blessings
Mrs. White
I now follow you.
I would use it on chicken strips. Yummy.
Soggy bread crumbs. Hate them.
I am following now~
Ewww~who likes soggy breading on food? ick! AND It could dress up some healthy fish! YUM!
I will make some squash or zuccini with the bread crumbs OR some fish or chicken~yum for all!!
I am a follower too!
I would love to make a fish using Lemon Pepper Panko.
I would make my Chicken Tenders recipe. I use chicken tenderloins, and these bread crumbs should make them delicious.
Thanks for the chance!
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raceracegirl at yahoo dot com
I follow via GFC.
raceracegirl at yahoo dot com
I'm following your blog. You are over 100 now! Come follow me. :)
I would try it with chicken.
I have no interest in soggy breadcrumbs.
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I would make some type of a chicken breast tenderloin dish, possibly over pasta! :)
I am now following you!
I despise soggy breadcrumbs, especially when you've made the perfect meal or a very special meal.
I think I would try and make a veal Milanese with these instead of the regular Italian flavor for a lemony twist.
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I'd make either fish or chicken ... nothing fancy.
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I have never tried Panko, but I like chicken just about any way, so I would try it on chicken.
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I would try it with fish...or chicken.
Soggy breadcrumbs are yucky :D
I follow you! :)
I think I would do something with fish, like you did, and I would want to try doing some type of broccoli dish. Love lemon-pepper with broccoli, and this sounds even better.
And um, yuck. Definitely despise soggy breadcrumbs...
faithful follower
I am already a follower. I have been learning new recipes recently so this would work out well for us. Please enter me in the giveaway.
Blessings
Diane
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