Saturday, July 15, 2017

Chicken Paillard

This is perfect for Bastille Day or anytime.

1 lb. boneless skinless chicken breasts or thighs
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 2 T fresh lemon juice (adjust to taste)
Lemon zest
1/8 c. dry white wine
1 - 2 cloves garlic, crushed and chopped
1/4 - 1/2  tsp each: dried parsley, dried oregano

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

In a bowl combine remaining ingredients put bowl in fridge to marinate for a few hrs.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 5 - 7 min. 

Flip over and cook chicken on other side for 5 - 7 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Serves 4 

Saturday, July 8, 2017

Michigan Cooler

What's more refreshing than an ice cream cooler on a glorious Michigan summer day.

This is great whether you're enjoying one of our Great Lakes, rooting for the Tigers or just chilling out in the yard.

I've used Vernors which our version of ginger ale in Michigan.

If you don't have Vernors, go ahead and use the ginger ale that you like.

I've also used Stroh's ice cream but you can use what ice cream you like.

6 c.  ginger ale (Vernors)
2 - 3 c. Ice cream (Stroh's)

Put 4 tall glass mugs or glasses in freezer to chill for a few minutes.

Remove mugs from freezer and put two scoops of ice cream in the bottom of each mug.

Pour ginger ale over ice cream in each of the mugs.

Add a bendable straw to glass and enjoy.

Serves 4.

Saturday, July 1, 2017

Julies Fireworks Cherries

This is perfect for the 4th of July or anytime. 

3 oz. 1 ( bar) white chocolate broken in pieces or chocolate chips 
30 - 36 Whole sweet cherries
Blue cookie sprinkles

Pour some cookie sprinkles into a bowl or a small plate.

Break chocolate bars into pieces in a microwave safe bowls.

Microwave on high for 30 seconds. Stir and microwave for 30 seconds approx.

Keep an eye on chocolate so that it melts evenly. Remove bowl carefully from microwave.

Hold cherries by stem and dip cherries in chocolate.

Roll cherries in sprinkles.

Place cherries on a baking sheet with parchment paper to harden.

Serves 6.

Saturday, June 24, 2017

Cookies And Cream Milkshake

This is a simple recipe for a milkshake. I use butter pecan or vanilla for this recipe, but you can use any ice cream to make your own combinations.

1 - 1  1/2 c skim or low fat milk
6 chocolate sandwich cookies

1  - 2 c ice cream

Combine: milk, and ice cream into blender. with clean hands break cookies into blender. Blend 

well for 20 - 30 seconds.

Serves 4

Saturday, June 17, 2017

Bourbon beef

This is perfect for Fathers day or anytime.

4 steaks
1/8 - 1/4 c.  each: olive oil, bourbon
1/8 - 1/4  tsp. each: salt, pepper
1 clove garlic crushed, chopped
1/2 tsp. lime

Cut lime in half, squeeze into a cup set aside.

Peel, crush and chop garlic, set aside.

In cup with lime add oil, bourbon and garlic. Stir with fork to mix.

In a baking dish place steaks. Prick steaks with a fork on both sides.

Salt and pepper both sides of steak.

Pour bourbon mixture over steaks. Cover dish with plastic wrap and place in refrigerator to marinate for several hours or overnight.

Preheat grill or grill pan to medium high heat. Lower heat to medium.

When grill is ready place steak on grill and cook on 1 side for 5 - 10 min. Turn meat over and cook for 5 - 10 min more or until desired doneness.

Serves 4.

Saturday, June 10, 2017

Lady In White

This is great for summer get togethers or anytime.

4 -6 oz.  gin
1 - 2 oz. triple sec
Squeeze of fresh lemon juice

In a jar combine ingredients. Place lid on the jar and shake for 20 -40 sec. 

 Remove lid from jar, pour through a cocktail strainer into a frosted martini glass.

Serves 4.

Monday, May 29, 2017

Quinoa salad

This is perfect for backyard barbecues, holiday get togethers or anytime.

2 c. cooked quinoa
1 medium tomato diced
1/4 c. diced onion
1 - 2 cloves fresh garlic, crushed chopped 
1 - 2 T. olive oil
1/8  - 1/4 tsp. each: salt, pepper, fresh or dried parsley
zest and juice  of 1/2 lemon

Boil quinoa to package instructions. 

Zest, cut lemon in half, set aside.

Peel, rinse and chop onion. 

Rinse and dice tomatoes.

Peel, rinse crush and chop garlic.

Combine oil, lemon zest, lemon juice, salt, pepper, garlic, parsley in a measuring cup. Stir with a clean fork to mix. 

Remove quinoa from heat and drain if needed.

In a bowl combine quinoa and vegetables. Pour dressing over salad. Toss to mix and place in refrigerator until ready to serve. 

Serves 4.

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