Category: Open Kitchen
Buffalo Chicken Wraps
OPEN KITCHEN with NATHAN SCOTT Buffalo Chicken Wraps This recipe for Buffalo Chicken Wraps make a delicious lunch or simple dinner any night of the week. Ingredients Serves 4 ¼ cup all-purpose flour, for dredging Kosher salt and freshly ground black pepper 1 large egg, lightly beaten 1 cup Panko breadcrumbs, or [...]
Banana Flan
OPEN KITCHEN with NATHAN SCOTT Banana Flan Topped with a simple almond brittle, this is a delicious dessert that everyone is sure to enjoy. Directions Serves 8 Unsalted butter, for greasing 2¼ cups granulated sugar ½ cup sliced almonds 2 cups milk 1½ cups (3 to 4) bananas, peeled and mashed, plus [...]
Ham and Broccoli Calzone
OPEN KITCHEN with NATHAN SCOTT Ham and Broccoli Calzone To make individual calzones, divide the dough into quarters and shape the dough into 6-inch rounds. Ingredients Serves 4 to 6 1 packet (¼-ounce) active dry yeast 1 cup milk, warm (105°-100°F) 1 tablespoon extra-virgin olive oil, plus more [...]
Spaghetti with Scallops, Bacon, and Peas
OPEN KITCHEN with NATHAN SCOTT Spaghetti with Scallops, Bacon, and Peas This springtime favorite is served with a simple and delicious garlic cream sauce that everyone will love. Ingredients Serves 4 1 pound dry spaghetti 4 ounces bacon, chopped 1 pound (10 to 20 count) sea scallops, [...]
Potato and Sausage Frittata
OPEN KITCHEN with NATHAN SCOTT Potato and Sausage Frittata Serve this easy-to-prepare dish with a simple green salad for a delicious breakfast or brunch entrée. Ingredients Serves 4 to 6 4 ounces breakfast sausage links, cut into ½-inch chunks 1 tablespoon unsalted butter (optional) 1 medium Yukon [...]
