Progresso's Lemon-Pepper Panko Recipes & a Giveaway

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.


MyBlogSpark recently gave me an opportunity to try out Progresso's new Lemon-Pepper Panko Breadcrumbs. I was really excited because it would be a great way to familiarize myself with Panko breadcrumbs (I had never used them before) and to get myself out of the Market Basket Golden Breadcrumb rut I was in. The Lemon-Pepper Panko was the perfect combination of spicy and sour. Just enough to give what dish you use it in a nice kick. They also sent me a copy of Michael Chiarello's new cookbook: Bottega: Bold Italian Flavors from the Heart of California's Wine Country. You know how they call people who read books about far away and exotic places "armchair travelers"? Well, I would be considered an "armchair cook" reading this beautiful volume of recipes and stories because it is a bit too advanced for my culinary skills. However, it's nice to imagine I can make all the lovely dishes in the book.



I developed three different recipes using Progresso's Lemon-Pepper Breadcrumbs. You can see all three results in the picture above. I don't recommend making this all into one meal as I did. You will suffer from a Panko-overdose which may result in a carb headache. Try them separately please! Consider yourself warned.

Clam and Lemon-Pepper Panko Breadcrumb Pasta

1 can of chopped clams
3 tablespoons of extra light olive oil
1 teaspoon of crushed red pepper flakes
4 cloves of garlic minced
1/2 a box of linguine cooked
1/3 cup of Progresso's Lemon-Pepper Panko Breadcrumbs

In large skillet, heat up the oil with the garlic and red pepper flakes. When the oil starts to sizzle, add the chopped clams and cook for a couple of minutes. Lower the temperature a bit so that the garlic doesn't burn. You basically just want the oil to be infused with the flavor of the red pepper flakes and garlic and for the chopped clams to be heated. Add the linguine and toss well. Then sprinkle the Lemon-Pepper Panko Breadcrumbs on top. I like to toss it a second time so that the breadcrumbs are incorporated well. Serve and enjoy.

Baked Lemon-Pepper Panko Ravioli
2 cups of cooked plain cheese ravioli, patted dry
2 eggs beaten with a teaspoon of water added
1-2 cups of Progresso's Lemon-Pepper Panko Breadcrumbs

(see instructions below)

Lemon-Pepper Panko Mozzarella Sticks

1 package of Mozzarella String Cheese
2 eggs beaten with a teaspoon of water added
1-2 cups of Progresso's Lemon-Pepper Panko Breadcrumbs

(for both the Ravioli and Mozzarella Sticks)
Heat up your oven to 375 degrees. Set up a station with the beaten eggs in one bowl and Panko Breadcrumbs. Dip the cheese sticks/ravioli in the egg mixture and then toss in the Panko. Place each cheese stick/ravioli on a baking sheet lined with non-stick aluminum foil. Once you've coated all of the cheese sticks/raviolis, place in the oven and bake until the outside is crispy. This will be about 10 minutes. If you notice the cheese sticks start to melt, pull them out of the oven and let them cool. Serve both the Mozzarella Sticks and the Baked Raviolis with a bowl of hot marinara sauce for dipping.

Giveaway has ended.

1 comment:

Sippity Sup said...

I think I entered correctly! GREG

Related Posts with Thumbnails