The Shopper, Issue 17- June 1, 2017 Page 6

Reataurant Restaurant 6 Thursday, June 1, 2017 The Shopper Karaoke Night! Join us at FRiday night is Crunchy Lemonade Drumsticks $20 Catfish dinner for Two 225 N. Mason St. • Bowie, Texas • 940-531-4140 Prime Cut Steak House Ingredients 2 tablespoons grated lemon zest 1/2 cup fresh lemon juice 3 tablespoons packed light brown sugar 1/3 cup buttermilk 12 skin-on chicken drumsticks (3 1/2 to 4 1/4 pounds) Kosher salt and freshly ground black pepper 2 cups panko (Japanese breadcrumbs) 1 tablespoon chopped fresh thyme Pinch of cayenne pepper 1/4 cup mayonnaise Olive-oil cooking spray Directions Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dis- solve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight. Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray. Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack. Mist the chicken with cooking spray. Bake until golden, about 35 minutes; ﬂip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container. Cornbread Salad 1 cup shredded cheddar or Mexican-blend cheese Directions Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl. Assemble the salad: Sprinkle half of the cornbread in a glass bowl or triﬂe dish. Top with half each of the blackeyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Call Jamie at The Shopper today to get the word out! IS BUSINESS SLOW? Ingredients 4 plum tomatoes, chopped 1 green bell pepper, chopped 1/4 cup chopped fresh cilantro Kosher salt 1 cup sour cream 1/4 cup mayonnaise 2 scallions, minced Juice of 1/2 lime 1/4 teaspoon chili powder 2 cups crumbled cornbread 2 15-ounce cans black-eyed peas, drained and rinsed 1 cup frozen corn, thawed Pat’s Picnic Potato Salad Reservations A Must! 940-872-6186 940-894-2039 940-894-2122 Breakfast • Yogurt • Sandwiches • Salads HWY 59 • 1 MILE SOUTH OF MONTAGUE Lady Marmalade Chicken Salad Juice of 1 lime 1 cup low-fat Greek yogurt, mixed well 1 tablespoon canola or peanut oil 1 teaspoon brown mustard seeds or cumin seeds 1 clove garlic, minced 2 teaspoons curry powder 2 tablespoons roasted salted cashews, chopped Fresh cilantro leaves, for sprinkling Directions Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they’re popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro. Ingredients Salt 3 pounds small red skinned potatoes, quartered 1 cup packed basil leaves 1/4 cup packed mint leaves 4 garlic cloves, peeled 1/2 cup toasted, chopped pecans 1 lemon, juiced Freshly ground black pepper BBQ SERVED on Saturdays during 11:00 am - 8:00 pm T H E DE N Trade Days Weekend Monday - Friday 6:00 am - 5:00 pm 300 N. Mill St. • Bowie, Texas • 940.872.9653 Ingredients 2 boneless, skinless chicken breasts (about 1 pound) Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 3 tablespoons orange marmalade 1 medium shallot, minced 1 green apple, diced 1 cup red seedless grapes, halved 1/2 cup Parmesan 1 teaspoon red pepper ﬂakes 1/2 cup olive oil Directions Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly. Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper ﬂakes in a food processor. Drizzle in the olive oil while the machine is running. Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature. 604 E. Hwy 82 Nocona, TX 76255 For To Go Curbside Pick Up Orders Call Fee Knic Knacs Café 13307 US Hwy 82 W. Ringgold, TX (the new ﬁnd in Ringgold) 940-825-3313 3 Mon-Thurs: 11am-9pm Fri: 11am-10pm Sat: 11am-9pm Closed Sundays 940-727-1158 Enter T hrough T hese Doors | See What’s In Store! Come & Celebrate your birthday with us! Birthday patrons will receive free entree. Please make RESERVATIONS for 6 + people One Topping Pizzas Tues-Thurs: 11:00 am - 9:00 pm Fri & Sat: 11:00 am - 10:00 pm Sun: 11:00 am - 9:00 pm Bella’s Italian Restaurant 2 Extra Large $ 18 99 1308 E. Wise • Bowie 940-872-3997 • 940-872-4913 DosRestaurant & Bar Chiles Mexican All Day Lunch Menu Mondays, Thursdays thru Sundays • 10 am – 9 pm Tuesday & Wednesday • CLOSED New Hours Starting June 1st: $6.50 940-872-4909 Find us on Facebook 1001 W. Wise St. Bowie