Tuesday, January 29, 2013

Broiled Lamb Chops

Serving: 4
1. 4 lamb chops
2. 16 oz Italian zesty herb dressing

1. Marinate lamb chops in dressing over night.  Make sure lamb chops are thoroughly covered. 
2. Pre heat oven to 350 degrees
3. Damp dressing off the chop.  Place in the broiler for 10 minutes.
4. Take out, and flip over.  Place in the oven for 8 minutes.  

Tuesday, January 22, 2013

Mozzarella Salad

Serving: 3
1. 8 oz package of mozzarella cheese
2. 1 cup of chopped green olives
3. 1/4 cup of chopped scallions
4. 4 hearts of palm
5. 2 cups of spinach
6. 1 pint of baby tomatoes
7. 2 tablespoons of balsamic vinaigrette dressing

1. Take a large bowl.
1. 2 ways to cut mozzarella into bite size pieces.
a. You can take a garnish spoon and scoop out the mozzarella into circle pieces.  (You can also buy mozzarella balls).  
b. You can simply cut them with a regular knife into cube pieces.
2. Once mozzarella is cut, add to bowl.
3. Cut baby tomatoes and green olives in half. Add to bowl.
4. Dice scallions. Add to bowl.
5.  Add spinach to bowl.  
6.  Pour dressing into bowl and toss! 

Friday, January 18, 2013

Cinnamon Muffin Bites

Serving: 20 mini morning bites

1. 1 1/2 cup flour
2. 2/3 cup sugar
3. 2 teaspoons of baking powder
4. 1 1/2 tablespoons of cinnamon 
5. 1/2 cup of margarine 
6. 1 egg
7. 2/3 cup of 2% milk 

1. Preheat oven to 350 degrees 
2. Mix together the flour, sugar, baking powder, and cinnamon 
3. Once dry ingredients are combined, mix in the margarine
4. Add in the egg and milk until all ingredients are mixed together
5. Pour mixture into mini cupcake holders and bake for about 25 minutes 
6. Let cool and sprinkle a little sugar and cinnamon on top! 

Tuesday, January 15, 2013

Roast Beef Bruschetta

Serving: 9
1. 1/2 lb of roast beef
2. 2 medium size tomatoes
3. 1 baguette
4. 1 tablespoon of crushed garlic (preferably from a jar)
5. 1/4 teaspoon of onion powder
6. 1/4 teaspoon of sweet basil leaves
7. 1 tablespoon of olive oil

1. Dice tomatoes.
2. In a frying pan, coat with olive oil.  Add tomatoes.  Occasionally stir on medium to high heat.
3. Rip roast beef into bite size pieces and put in pan.  
4. Once sauce mixture has evaporated, take off stove.  
5.  Cut baguette bread on a slant in 1/2 inch pieces. 
6.  Take another frying pan and spray with cooking oil.  Spray each side of baguette slice, and put on the frying pan on high until the edges of the bread facing down begin to brown.  Flip over until the other side begins to brown, and repeat this process until finished.  

Friday, January 11, 2013

Cornflake Chicken

Serving: 6
1. 1.5 pound of boneless chicken thighs (6 pieces)
2. 6 cups of cornflakes (1 cup for each piece of chicken)
3. 1 egg
4. 1/3 cup of flour
5. 1 teaspoon of garlic powder
6. 1 teaspoon of onion powder
7. 1/2 cup of onion crunch

1. Pre heat oven to 375 degrees
2. In one bowl, pour garlic powder, onion powder, and flour.
3. In a separate bowl, whisk egg
4. In a separate bowl, place cornflakes.  (This may work better if you only pour 2 cups at a time, and then add more when needed).
5. Spray baking dish with cooking oil.
6. Take one piece of chicken; dip in flour mixture, then egg, and then cornflakes.  Place on baking dish and repeat process until finished.  
7. Place in the oven for 30 minutes , or until cooked through.  (Every oven cooks differently).  
8. Sprinkle onion crunch over the chicken when taken out.  

Wednesday, January 9, 2013

Marshmallow Frosting

Serving 25 cupcakes

1. 1 cup sugar
2. 3 egg whites
3. 2 tablespoons of water
4. 1 8 oz. jar of Marshmallow Fluff 
5. 1 teaspoon of vanilla

1. Using a double boiler, add the sugar, egg whites, & water on low heat
2. While on low heat, use an electric mixer until soft peaks form (it should take about 5 minutes)
3. Add in the marshmallow fluff & take off the burner
4. Mix in the vanilla
5. Apply once cupcakes (or cake) have completely cooled

Friday, January 4, 2013

Old Fashioned Pancakes

Serving: 8

1. 1 1/3 cup flour
2. 1 teaspoon baking powder 
3. 1 teaspoon baking soda
4. 1 egg
5. 1 cup milk 
6. 3 tablespoons margarine
7. 1/3 cup sugar

1. Combine the flour, baking powder, & baking soda & set aside. 
2. In a separate bowl, mix the egg and milk 
3. Pour the dry ingredients in with the egg and milk
4. Melt the margarine in the microwave for about 15 seconds & add it with the mixture
5. Add in the sugar
6. After combining all the ingredients, put about 1/4 cup of the batter on medium heat over the stove
7. Turn over when golden brown

Tuesday, January 1, 2013

Baked Chicken Stir-Fry

Serving: 6-8 people
1.  1 3/4 lb package of asparagus
2.  3 lbs of boneless chicken thighs. 
3. 12 oz package of portobello mushrooms
4. 5 cups of chopped onions
5. 1/2 cup and 2 tablespoons of olive oil   
6. Salt to season
7. 1 tablespoon of crushed garlic

1. Pre heat oven to 400 degrees. 
2. Boil water.
3. While the water is boiling, chop the roots off of asparagus.
4. When water is boiled, put asparagus in for 2 minutes. Drain water, and place in baking dish.
5. Take 2 tablespoons of olive oil, and mix with asparagus.  Do this with 1 tablespoon of crushed garlic as well. 
6. Place in the oven, cook for 15 minutes.  Take out, add salt. Mix.  Place back in oven for an additional 15 minutes.
6. While asparagus is in the oven, chop chicken pieces into 4's.  Set aside.
7.  Chop mushrooms into 1" pieces.  Place in a large frying pan.  Add the chopped onions, and 1/2 cup of olive oil.  Stir on medium-high heat until onions start to brown.
8.  Add chicken and spray cooking spray on top.  Add salt to season, about 6 shakes. 
9.  Stir for about 6-8 minutes until the chicken isn't raw on the outside.
10.  When you take the asparagus out after the second 15 minutes, pour chicken mixture over asparagus.  Flatten out.  
11. Place back in on 350 degrees for 10 minutes.  Take out.  Season with another tablespoon of crushed garlic and 1/4 teaspoon of salt.  Place back in oven for 8 minutes.