Zehorit Heilicher-Live Cooking Class Coming Up!

by Zehorit Heilicher, Tastemaker in Residence   

Join Zehorit Live on Facebook-5/3

Yes! You saw correctly - since I can’t teach you in person at our customary fun places, I am coming to your home!

Well, kind of…

So, if you have missed me, as much as I have missed all of you - tune to FaceBook Live On Sunday, May 3rd at 4 PM, CT and join me in my kitchen for my first ever live class to make dinner together! I’ll be posting a link on Fb and Instagram as we get closer.

Meanwhile, if you choose to cook along, here is a list of the ingredients you’ll need for 4 people (or for 2 with some delicious leftovers…). Also, below, I provided some substitution suggestions, so use what you have on hand and don’t stress out over it. We have enough to stress about, dinner should be fun and easy!

Hope to see you then!!

No More Boring Chicken!

Quick Pan Chicken

Serves 4

Quick and rustic, dish of chicken, simmered with earthy mushrooms, tomatoes, and herbs, that comes together quickly.

Ingredients

4 boneless, skinless chicken breasts

3 tablespoons olive oil, divided

½ medium yellow onion, thinly sliced

4 cloves garlic, thinly sliced

½ teaspoon red pepper flakes

½ teaspoon dried oregano

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon freshly ground black pepper, plus more for seasoning

8 ounces mushrooms, sliced

1 cup cherry tomatoes, sliced in half the long way

1 cup white wine

2-3 tablespoons chopped fresh parsley leaves

Cooked pasta or creamy polenta, mashed potatoes, rice or any grain pilaf for serving

*Substitutions notes:

1. Herbs: Use 1 teaspoon of dried sage, basil, thyme, rosemary, or tarragon in the same amount instead of the dried oregano. Alternately, use 1-2 tablespoons fresh herbs instead.

 2. Vegetables:

Tomatoes: use canned or sundried tomatoes (or sliced Roma tomatoes work well). 

Mushrooms: substitute 2” asparagus slices, green beans, sliced bell peppers, zucchini medallions, and more.

 3. Liquid: Chicken stock, broth, or even fortified wine such as dry sherry or Marsala can be used (just use sparingly, since they have a more robust flavor)

 4. Acid: Add a squirt of lemon, some capers, or even green or Kalamata olives.

 5. Fat: If you do not keep kosher, the addition of a couple pats of butter at the end of cooking will make your sauce smooth, velvety, and richer in flavor. Everything is better with butter!

 6. Finally – Protein: This method works well with bone-in chicken breast or thighs as well as boneless skinless chicken thighs. Fish fillets or steaks can be used here as well. Just adjust your cooking time to accommodate the different proteins.

Here is a link to my blog, where I provide information, including an ingredient list if people choose to cook along https://www.mideasttomidwest.com/blog/live-cooking-class-coming-up

So reach out to your neighbors, friends, and cooking enthusiasts; the link below makes it easy for you to cook along with me, as it has the ingredients list. All you need is your kitchen and a bit of time.