Mountain Views-News Saturday, July 11, 2015 11FOOD AND DRINK Mountain Views-News Saturday, July 11, 2015 11FOOD AND DRINK
CHICKEN AND RICE CASSEROLE
PARKWAY GRILLE GOOD AS IT EVER WAS
TABLE FOR TWO by Peter DillsI decided to revisit one of the most popular and
well-respected restaurants in Pasadena. The
thechefknows@yahoo.com
Parkway Grill has been awardeded-congratulated
and praised for over twenty-five years. And, for
good reason. Parkway Grill has proven to be very consistent, which has always been a formula for
success.
Would Friday’s lunch pass the Peter Dills’ test? Sure, with flying Colors. Why is The Parkway
Grill so successful, I believe owners Gregg and Bob Smith will settle for nothing less. Am I giving
you a “homer” review? Nope!!! Paid for my own meal . Both Gregg and Bob were present at the
restaurant, a good sign.
But let’s stick to the
task at hand. On
my Friday afternoon
visit, .....Seems that
I have been here a
hundred times, I
decided to sit in the
bar for lunch I wanted
to keep on eye on
CNBC in hopes that
my stock my actually
break even. My
server/bartenderwas Kevin and he
gleefully handed me
lunch menu. After
he rattled off a few
weekly specials, I
opted to stick with
the regular lunch menu. I started
with Parkway’s Caesar salad ($13),
ahhh perfect, Caesar Cardina
would be very proud!!!
The Romaine was prefect and the
croutons were mixed correctly
with the dressing. We are off to a
very good start. Second up, blue
crab cakes( $18) while not the
same as I remember from my days
living in Maryland, I good choice
nevertheless.
My final choice the main course
was the Roasted Mary’s chicken
($28), cooked perfectly and was a
big enough portion to share with
INGREDIENTS
Cooking spray
1 cup chopped onion
1 (8-ounce) bone-in chicken breast half, skinned
1/2 teaspoon black pepper, divided
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter
1 (8-ounce) zucchini, halved lengthwise and thinly sliced
1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
2 cups cooked long-grain white rice
1 teaspoon minced fresh rosemary
1 1/2 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
DIRECTIONS
1. Preheat oven to 350°.
2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add
onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper;
add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over.
Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove
chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from
bones; shred. Discard bones. Place chicken in a large bowl.
3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add
broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté
3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced
rosemary to the chicken mixture, and toss gently to combine.
4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth;
bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat;
let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4
teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken
mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle
remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly
heated. Remove casserole from oven.
5. Preheat broiler.
6. Broil casserole 5 minutes or until golden.
my table (bar) mates. All in all two thumbs way
up!!! Parkway Grill always is a great choice and
today’s lunch was no different. Dessert? Forget
about it! I’m stuffed.
Parkway Grill 510 S. Arroyo Parkway Pasadena,
CA 91105 (626) 795-1001
Listen to Dining with Dills on Angels Radio
KLAA AM 830 Sundays at 6 PM.
YOUR AD COULD BE HERE!
Call Patricia at 626-818-2698 Today!
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