The Shopper, Issue 24- July 20, 2017 Page 17

The Shopper Reataurant Restaurant All Day Lunch Menu Thursday, July 20, 2017 17 DosRestaurant & Bar Chiles Mexican $6.50 604 E. Hwy 82 Nocona, TX 76255 940-872-4909 Find us on Facebook Breakfast • Yogurt • Sandwiches • Salads on Saturdays during Trade Days Weekend The Best Steaks in the Bella’s Italian Restaurant THE DEN Extra $ 99 Greatest State BBQ SERVED 1001 W. Wise St. Bowie For To Go Curbside Pick Up Orders Call Prime Cut Steak House 940-825-3313 3 Mon-Thurs: 11am-9pm Fri: 11am-10pm Sat: 11am-9pm Closed Sundays 2 Large 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 11:00 am - 8:00 pm 18 Reservations A Must! Monday - Friday 6:00 am - 5:00 pm 300 N. Mill St. • Bowie, Texas • 940.872.9653 1308 E. Wise • Bowie 940-872-3997 • 940-872-4913 940-894-2039 940-894-2122 Dinner for two Friday night Special at HWY 59 • 1 MILE SOUTH OF MONTAGUE Fee Knic Knacs Café 13307 US Hwy 82 W. Ringgold, TX We are Open Mondays, Thursdays thru Sundays 10 am – 9 pm Family Night KIDS EAT FREE* Every Sunday from Reach 14,000 Readers Every Week with DINNER INCLUDES 4:00 - 9:00 pm *2 children per Adult for discount. 10 years & under The Shopper! $ 20 Call Jamie Today! Pho: 940-872-6186 Fax: 940-872-3559 In a plastic bag, mix the ﬂour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs. Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs. Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup. 2 Catfish Dinners 2 Sides 2 Drinks 2 Desserts 225 N. Mason St. • Bowie, Texas • 940-531-4140 Call For Reservations: 940-727-1158 We are BYOB. Please bring your own beer or wine. Layered Salad Dressing: For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and ﬁlling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas. For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well. Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving. Perfect Hard Boiled Eggs: Place the eggs in a saucepan, cover with water and bring to a boil. Turn oﬀ the heat and allow the eggs to sit in the water for 20 minutes. Drain oﬀ the water and add ice to the pan on top of the eggs. Set aside to chill. Chicken Nuggets Summer Chicken Salad rolling pin to ﬂatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper. Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool. Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels oﬀ each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside. For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt! Slice the chicken on the bias to create ﬂat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing. Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill. Ingredients Salad: 2 heads iceberg lettuce, chopped 4 tomatoes, cut into wedges 8 ounces baby spinach 8 Perfect Hard Boiled Eggs, recipe follows, chopped Salt and freshly ground black pepper 1 pound bacon, cooked and chopped 1 bunch green onions, thinly sliced 8 ounces grated sharp Cheddar One 10-ounce bag frozen peas, partially thawed Dressing: 1/2 cup mayonnaise 1/2 cup sour cream 1 1/2 teaspoons sugar 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley Perfect Hard Boiled Eggs: 8 eggs Directions Ingredients 1 cup all-purpose ﬂour 1 tablespoon seasoned salt Salt and freshly ground black pepper 2 large eggs 2 cup seasoned breadcrumbs 2 chicken breasts, cut into small pieces Vegetable oil, for frying Ketchup, for serving Directions Spanish Baked Salmon salmon 2 tablespoons chopped fresh parsley Directions Preheat the oven to 375 degrees F. Put the croutons, olives, onions and peppers on a baking sheet. Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake for 15 minutes. Rub the salmon with the remaining 2 tablespoons olive oil and arrange it among the vegetables and croutons on the baking sheet. Bake until the salmon is cooked, another 10 to 12 minutes. Garnish with the parsley and serve. Call Jamie at The Shopper today to get the word out! IS BUSINESS SLOW? 940-872-6186 Ingredients 2 cups sourdough bread croutons (1-inch dice) 3/4 cup pitted green olives 3 red onions, cut into wedges 3 red bell peppers, seeded and cut into 6 slices each 1/2 teaspoon smoked paprika Sprinkle of kosher salt Sprinkle of freshly ground black pepper 5 tablespoons olive oil Six 6-ounce ﬁllets skinless Ingredients Salad: 3 boneless, skinless chicken breasts Salt and freshly ground black pepper Olive oil, for drizzling 4 ears fresh corn (or use 2 if on the large side) 3 tablespoons minced fresh dill, plus more for serving 3 stalks celery (inner light green stalks and leaves), ﬁnely diced 1 medium red onion, ﬁnely diced 1 1/2 cups blueberries Dressing: 3/4 cup crumbled feta, plus more for serving 1/4 cup half-and-half 1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon sugar Juice of 1 lemon Salt and freshly ground black pepper 1 head butter lettuce, leaves separated Special equipment: grill For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or