WEEKLY SPECIALS
From cow to cup — clean, wholesome dairy that fuels energy. That’s Norman’s.
Product of USA
A BREW THAT’S READY AT FIRST LIGHT. FOR THOSE WHO TACKLE HEAVY LOADS. NEW AVAILABLE IN 2 SIZES
CANDY BAKERY SUSHI FISH
Delmonico Club Roast (Weissmandl-Bet Yosef Glatt) .................................................
TUSCAN LEMON CHICKEN
These easy-peasy chicken cutlets make the perfect dinner or salad topper.Adjust the lemon juice and zest to suit your taste for a milder or more intense citrus flavor. Enjoy!
Ingredients:
6-8 thinly sliced chicken cutlets
3-4 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon onion powder
2 tablespoons chopped fresh parsley leaves or 1 teaspoon dried parsley flakes
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 lemon, sliced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon honey
Directions:
In a large ziploc bag (or a medium bowl) combine all the ingredients
Let the chicken marinade in the refrigerator for at least ½ hour.
Preheat a grill pan or saute pan until piping hot.
Add the chicken and to the pan and cook until golden brown and completely cooked through. You can lightly brown the lemon slices as well for a pretty garnish. Serve.
LEMON HERB ROASTED POTATOES
In so many homes, potatoes are an essential dinner staple. This week, we elevate the simple spud with vibrant, fresh flavors to brighten up any main you’re serving.
Ingredients:
2 pounds small red skin potatoes
4 Tablespoons olive oil
2 cubes chopped parsley
3 cubes chopped garlic
Juice of 1-2 lemons
Zest of 1 lemon
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried rosemary, optional
Directions:
Preheat the oven to 425° and line a metal baking sheet with parchment paper.
Clean the potatoes and pat dry. Cut each potato into small pieces, and place them into a large bowl.
Add the rest of the ingredients and use your hands to mix well, making sure they’re all fully coated (you can also do this step directly on the baking sheet).
Transfer the potatoes to the prepared baking sheet and bake for 35-40 minutes until the potatoes are golden and crisp on the edges. Stir the potatoes about every 10 minutes during cooking to make sure they are cooking evenly. Remove from oven and serve warm.
NOTE: If you don’t have red skin potatoes, you can use white-skin baby potatoes, Yukon Golds or a different variety that you prefer.
TANGY OYSTER STEAK
Sometimes, just a bit of lemon zest can make all the difference. This juicy, citrus-infused oyster steak has just that. It’s so simple to make and absolutely delicious.
Ingredients:
1 lb. oyster steak olive oil, to drizzle salt, to taste black pepper, to taste 4 garlic cloves, crushed The zest of ½ lemon 1/4 cup Manischewitz Beef Broth or boiling water mixed with 1 teaspoon beef soup mix
Directions:
Preheat your oven to 350°.
Heat a grill pan or cast iron pan until piping hot. Meanwhile, pat dry the oyster steak and drizzle with oil on both sides. Sprinkle with salt and pepper and add the lemon zest and crushed garlic. Rub the mixture into the meat.
Once the pan is really hot, spray it with some cooking spray and add the meat.
Sear the steak on all sides, (about 2-3 minutes per side), or until it looks nice and crispy.
In the same pan, or in a separate foil (disposable) pan, add the beef broth or boiling water- mixed with the beef soup mix.
Add the steak to the pan (if it’s not already there) and bake for 20-23 minutes.
Remove from oven and let stand for 5 minutes. Slice and serve. Return to the oven if you prefer it more well-done (bear in mind, it can get dry if it bakes for too long).
