Saturday, November 21, 2015

So Easy Chicken Scallopini

This is an easy recipe for dinner or anytime. 

1 lb boneless skinless chicken breasts or thighs
1/3 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
2 - 4 T olive oil
1/3 - 1/2 c. chicken stock (low sodium)
lemon zest
1 c. mushrooms
1 - 1  1/2 T fresh lemon juice (adjust to taste)
1/4 - 1/3 c dry white wine
1 clove garlic, crushed and chopped
1 tsp. each: dried parsley, dried oregano, dried basil, cornstarch 

In a dish combine: flour, salt, pepper, lemon zest, half of: basil, parsley, oregano. Mix with fork.

Place chicken between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add some of the oil. Add chicken to pan and cook on 1 side for 4 - 8 min. Flip over and cook chicken on other side for 4 - 8 min or until done. Remove chicken from skillet and place on serving plate to let rest.

In a measuring cup, combine chicken broth and cornstarch. Mix until cornstarch is dissolved.

While skillet is on medium heat, add chicken broth mixture, lemon juice, mushrooms, rest of herbs, rest of oil and garlic to skillet. Reduce heat to medium low and carefully add wine. Stir sauce with whisk for 5 - 8 min or until reduced.  

Spoon reduced sauce over chicken.

Serves 4 

Thursday, November 12, 2015

PTA Potluck Chicken Salad

Fall is the season for get togethers. This recipe is perfect for potlucks or anytime. 

1 pkg.  (16 oz) elbow macaroni 
2 stalks of celery chopped 
1 can (8 oz) pineapple chunks drained
1 c. Red or green grapes halved
1 - 2 c. light mayonnaise 
1 can (12.5 oz.) chopped cooked chicken drained
1/8 - 1/4 tsp. each: salt, pepper

Cook macaroni according to package instructions, drain well. 

Rinse and cut: grapes and celery. 

Open and drain cans: chicken, pineapple chunks. 

In a serving dish: combine all ingredients, mix well and place in refrigerator to chill.

Serves 4. 

Saturday, November 7, 2015

A Sunny Day Fried Egg

Would you believe that I've mastered many egg dishes, but I could never master a simple fried egg until now.

2 eggs
1 T. butter
1/8 -1/4 tsp each: salt, pepper 

Heat nonstick skillet over medium-high heat. Lower heat to medium to medium low.
Add butter. 

When butter is melted, crack egg on a clean counter first and into pan. Cook for 2 - 5 minutes or until egg whites are opaque.

Remove eggs from pan with a spatula and place into a plate.

Serves 1

Saturday, October 31, 2015

Little Green Gremlin Cocktail

Who says that Halloween treats are just for kids.

This adult beverage is perfect for a party, watching your favorite horror movie, after trick or treating or anytime.

4 - 6 oz. vodka
1 tsp. sugar
3 c. Lemon lime soda
7 green clear hard candies

In a mason jar combine 2 - 3 green hard candies and vodka.  Shake to mix and let set for 4 -12 hours.

Place remaining candies in a plastic baggie. Use a meat pounder to finely crush candies. You can also crush them with a rolling pin. Pour candies in a dish and combine with sugar. Mix with fork. 

Wet the rims of 4 martini glasses with a wet napkin. Place a glass rim side down on dish to coat.  Repeat process with remaining glasses.

In a blender combine: vodka, ice, soda. Mix for 20 - 30 seconds or until blended.

Pour cocktail into garnished glasses.

Serves 4. 

Thursday, October 29, 2015

Harvest Cake/Bread

If you have too many zucchinis from your garden, this is a great recipe to use. 

2 c. each: sugar, shredded zucchini and drained
4 eggs
1/2 tsp. each: cinnamon, nutmeg
3 c. flour
2 tsp. vanilla
1 c. each: vegetable oil, chopped walnuts, crushed and drained pineapple
1 tsp. each:  baking powder, salt, baking soda
1/2 c. raisins

Preheat oven to 325'

Crack egg into mixing bowl and beat until fluffy. 

Add sugar and beat well. Stir in vanilla, oil and zucchini. Add flour, baking powder, salt, and baking soda. Mix well. 

Add raisins, nutmegwalnuts and pineapple, mix well. 

Pour batter evenly into greased 9 by 12 cake pan or 3 greased and floured loaf pans. Sprinkle to with cinnamon sugar or you can use your favorite frosting if making a cake.

Bake for 1 hr or until nicely browned. 

Friday, October 23, 2015

Eggplant Parmesan

This is a great recipe for fall or anytime. 

1 medium eggplant
1  - 1  1/4 c. + 1 T grated or shredded Parmesan cheese
1  -  1  1/4  c. each: flour, shredded mozzarella cheese (part skim)
1/8 - 1/4 tsp. each: salt, pepper
2 tsp. each: granulated garlic, parsley, basil, oregano divided (dried or fresh)
1 - 2 beaten eggs
Non stick cooking spray
2 - 4 c. prepared marinara sauce (adjust amount)
1 - 3 T.  olive oil (adjust amount needed) 

Preheat oven to 350.

Cut ends from eggplant and cut into 20 - 30 round slices (depends on how many layers desired)

Crack eggs in a bowl and combine with half the herbs, salt, pepper,  garlic and mix with a fork.

Dredge eggplant on both sides with eggs.

In a plate combine flour, salt, pepper, 1 T of Parmesan cheese, rest of garlic and herbs. Mix well with a fork. Dredge both sides of eggplant with flour mixture.

Preheat saute pan oven medium high heat. Lower heat to medium and add oil.  Fry eggplant on 1 side for 6- 8 min. Flip eggplant over and cook for 6 - 8 min. more.

Spray non stick cooking spray on bottom of a baking sheet.

With a ladle pour some of the sauce in the bottom of pan. Arrange 10 eggplant slices in baking dish. Pour sauce over eggplant and sprinkle cheeses over eggplant. Repeat layering with remaining eggplant. 

Place pan in oven and bake for 30 - 40 min. or until done.

Serves 4 - 6. 

Thursday, October 15, 2015

Ain't It Sweet Potato Fries

Want a healthy snack for game day. This is an easy alternative to regular french fries.

2 large sweet potatoes
Non stick cooking spray
1/4 tsp. each: salt, pepper, dried parsley
1/4 _ 1/3 c. oil
Pinch each: turmeric, chili powder
1 clove fresh garlic, smashed and chopped
1/8 tsp.  balsamic vinegar

Preheat oven to 450' F.

Spray baking sheets with cooking spray.

Rinse and pat dry sweet potatoes, set aside.

In a small bowl, combine oil, vinegar, the herbs and spices. Mix well with a fork, set aside.

On a clean cutting board, carefully cut potatoes into fries and place in a mixing bowl.

Pour oil mixture over potatoes and toss to coat.

Spread potatoes over baking sheets and place in oven to cook.

Cook fries 30 - 40 minutes or until brown.  Halfway through cooking, remove sheets from oven and turn fries over on other side. Place sheets back in oven to continue cooking.

Remove baking sheets from oven when done, and let cool for a few minutes.

Serve warm with your favorite dipping sauce.

Serves 4.

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