Latest news with #RaniaHarris
CBS News
6 days ago
- Health
- CBS News
Fried Chicken Tenders with Honey Pecan Glaze recipe
This fried chicken recipe is perfect for a summer picnic! Rania Harris is back in the kitchen showing Katie how to make it! Fried Chicken Tenders with Honey Pecan Glaze (Photo Credit: KDKA) Ingredients 1 ½ pounds chicken tenders (about 18) 1 cup flour 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 large eggs 1 cup Panko bread crumbs Unsalted butter Extra Virgin olive oil Glaze: 1 cup butter ¾ cup honey ¾ cup coarsely chopped pecans Directions: Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with 1 tablespoon of water in another shallow bowl. Place the breadcrumbs in another shallow bowl. Dredge the chicken tenders on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread crumbs, pressing lightly to coat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken tenders. Glaze: Melt butter in heavy small saucepan over low heat. Stir in honey and bring to boil. Add pecans and simmer for 15 minutes. Arrange fried chicken tenders on platter. Pour glaze over the hot chicken. Serve immediately.
CBS News
28-05-2025
- Health
- CBS News
Grilled Chicken Fajita Salad recipe
Rania Harris is ending her May salad series with a recipe for Grilled Chicken Fajita Salad! She's showing Katie O'Malley how to mix it up. Grilled Chicken Fajita Salad (Photo Credit: KDKA) Ingredients 2 teaspoons ground cumin 1 teaspoon dried thyme leaves 2 teaspoons freshly ground black pepper 2 teaspoons hot paprika 2 teaspoons chili powder Sea salt to taste 2 whole boneless, skinless chicken breasts (about 1 1/2 pounds) 4 tablespoons canola oil 1 each red, yellow and orange bell pepper - halved, stemmed, seeded, cut into thin strips 2 sweet onions, peeled, halved and sliced into thin crescents 3 large ripe plum tomatoes – chopped 1/3 cup chopped Italian parsley Juice of one large lime 2 tablespoons red wine vinegar Chopped Romaine lettuce Tortilla chips Lime wedges Directions: Preheat grill to medium high heat. Toss the cumin, thyme, pepper, paprika, chili powder and salt together to taste in a small bowl. Rinse the chicken, pat dry, and trim off any excess fat. Place the chicken in a baking dish and sprinkle and 2 tablespoons of the spice mixture. Drizzle with 2 tablespoons of the oil and toss to coat evenly. Marinate for at least two hours or overnight. In a large sauté skillet, heat a small amount of canola oil and sauté the peppers until they begin to blacken and blister a bit. Remove the peppers to a bowl and add the onions to the same skillet. Sauté until the start to brown well. Add the onions to the same bowl with the peppers and season with some of seasoning mixture to taste. When ready to grill the chicken, heat the grill to medium high., Grill the chicken until it is a bit charred around the edges and just cooked through - about 3 - 5 minutes per side. Cut the chicken into 1/4-inch wide diagonal strips and toss into the bowl with the peppers and the onions. Season to taste with the spice mixture, the remaining 2 tablespoons oil, tomatoes, parsley, lime juice and vinegar. Toss, and season with additional salt as needed. Line a platter with the romaine lettuce and top with the chicken fajita salad. Surround the platter with the tortilla chips. Serves: 4 - 6
CBS News
21-05-2025
- General
- CBS News
Tabbouleh Salad recipe
Rania Harris is continuing her spring salad series with a Middle Eastern dish. She's showing Katie O'Malley how to make Tabbouleh Salad. Tabbouleh Salad (Photo Credit: KDKA) Ingredients 1½ cups fine bulgur Enough water to cover 1 cup Italian parsley - chopped fine 1 cup green onions - chopped 1 large bunch fresh mint - chopped fine 2 medium cucumbers - peeled - seeded - diced 5 medium tomatoes - diced ¾ cup freshly squeezed lemon juice ½ cup olive oil Salt and pepper to taste Directions Soak bulgur in a pot with enough water to cover for 30 - 45 minutes, drain and squeeze out excess water. Combine all remaining ingredients with bulgur in a large bowl and season to taste - refrigerate until time of service Serves 12
CBS News
14-05-2025
- Entertainment
- CBS News
Curried Chicken and Couscous Salad recipe
Rania Harris is continuing her salad series for spring! She's showing Katie O'Malley has to mix up a Curried Chicken and Couscous Salad. Curried Chicken and Couscous Salad (Photo Credit: KDKA) Ingredients Curried Couscous: 1 ½ cups water 1 teaspoon curry powder One 1-inch piece fresh ginger, grated 2 teaspoons olive oil 1 cup uncooked plain couscous Curry Yogurt Dressing: 1/3 cup plain yogurt ¼ cup chopped fresh cilantro 3 tablespoons mayonnaise ¼ - ½ cup mango chutney (the amount of chutney is a matter of taste – I like a lot of chutney in my dressing) 1 teaspoon curry powder ½ teaspoon ground ginger 2 tablespoons water Salad: 12 ounces cooked boneless and skinless chicken breast, chunked 1 ¼ cups halved red or green seedless grapes 1 ¼ cups diced fresh pineapple (use drained canned if you cannot find fresh) 1 ¼ cups diced fresh mango 1 cup chopped celery 2 heads Boston lettuce, leaves separated ¼ cup chopped green onions To make the couscous: Bring the water, curry powder, ginger, and oil to a boil in a small saucepan. Add the couscous; remove from the heat and let stand, covered, until the water is absorbed and the couscous is tender, about 5 minutes. Transfer the couscous to a large bowl and fluff with a fork to separate the grains; place in the refrigerator for a few minutes to chill slightly. To make the dressing: In a small bowl, whisk together the yogurt, cilantro, mayonnaise, chutney, curry powder, ginger, and water until blended. You can also make this in the food processor. Pour over the couscous; toss to evenly coat. To assemble the salad: Add the chicken, grapes, pineapple, mango, and celery to the couscous mixture; gently toss to mix and coat. To serve, line each of 4 plates with 3 lettuce leaves and divide the couscous mixture among the plates. Sprinkle each serving with 1 tablespoon green onions. Serves: 4
CBS News
30-04-2025
- Lifestyle
- CBS News
Bruschetta with Herbed Ricotta and Spring Green Salad recipe
Rania Harris is back in the kitchen with Katie O'Malley making something fresh for springtime! Bruschetta with Herbed Ricotta and Spring Green Salad (Photo Credit: KDKA) Ingredients 2 cups whole milk ricotta, at room temperature 3 tablespoons minced scallions, white and green parts 2 – 3 tablespoons minced fresh dill 1 tablespoon minced fresh chives (or more to taste) Sea salt and freshly ground black pepper to taste 1 tablespoon Greek olive oil 1 round sourdough bread Greek olive oil Large clove of garlic – cut in half Spring green salad (see recipe below) Optional garnish for the bruschetta: Tomato Jam Directions: Place the ricotta in fine sieve lined with cheesecloth over a bowl and allow to drain for about 30 minutes. Transfer the drained ricotta to a bowl and add the scallions, dill, chives, sea salt and freshly ground black pepper to taste. Drizzle in a small amount of olive oil and adjust seasoning, if necessary. Cut the bread round in half and cut each half into 6 thick slices to make 12 slices in total. Line a half sheet pan with parchment paper. Brush the bread with oil, place the bread slices on the parchment lined pan and toast in a 350 degree oven until lightly browned and crisp. Rub the cut side of the garlic on the hot bread. Season with sea salt and freshly ground black pepper to taste. Top each piece of the toasted bread evenly with the herbed ricotta and a small dollop of tomato jam (if desired). Serve 2 warm slices per person with the spring green salad on the side. Serves: 6 Spring Green Salad: 8 – 10 cups spring greens ¼ cup (or more to taste) freshly squeezed lemon juice ½ cup Greek olive oil Sea salt and freshly ground black pepper to taste Directions: Place the salad greens in a large bowl In a small bowl, whisk together the lemon juice, olive oil, sea salt and freshly ground black pepper to taste. Dress the greens lightly with enough of the dressing to moisten and toss gently. Serve immediately.
