Tuesday, August 1, 2017
Monday, July 31, 2017
Pan Fried Parmesan Chicken & Zucchini
My Incredible recipes
4 thin chicken breasts ( flattened to 1 inch or less)
8 T butter
2 eggs beaten
1/2c of italian bread crumbs or panko
1 t pepper
1 c grated parmesan
1/4c flour
1 t onion powder
2 med sliced zucchini
2 garlic cloves, minced
1. Cut each while chicken breast in thin flat, with your hand on top of the chicken breast and a knife in the other hand, slice the chicken breast horizontally into two even pieces. Then put each chicken breast into a bag and pound it thinner.
4 thin chicken breasts ( flattened to 1 inch or less)
8 T butter
2 eggs beaten
1/2c of italian bread crumbs or panko
1 t pepper
1 c grated parmesan
1/4c flour
1 t onion powder
2 med sliced zucchini
2 garlic cloves, minced
1. Cut each while chicken breast in thin flat, with your hand on top of the chicken breast and a knife in the other hand, slice the chicken breast horizontally into two even pieces. Then put each chicken breast into a bag and pound it thinner.
2. Salt and pepper both sides of the chicken breasts.
3. beat eggs in shallow bowl, set aside
4. in separate bowl combine- crumbs, cheese, pepper, onion powder and flour and stir.
5. in large skillet melt 4 T butter
6. Dip each chickn in egg mixture then coat with bread crumb mixture. Cook each side about 4 min or till each side is crispy. Remove each chicken to a plate.
7. Add 4 T of butter to skillet then saute garlic, then add zucchini till tender crisp add salt and pepper
8. Add Chicken back to skillet and gently mix and warm for 30 sec
ENJOY!!!
3. beat eggs in shallow bowl, set aside
4. in separate bowl combine- crumbs, cheese, pepper, onion powder and flour and stir.
5. in large skillet melt 4 T butter
6. Dip each chickn in egg mixture then coat with bread crumb mixture. Cook each side about 4 min or till each side is crispy. Remove each chicken to a plate.
7. Add 4 T of butter to skillet then saute garlic, then add zucchini till tender crisp add salt and pepper
8. Add Chicken back to skillet and gently mix and warm for 30 sec
ENJOY!!!
Sunday, July 23, 2017
Stuffed french toast
Original recipe serves 5, DBL(double) recipe serves 10
1 loaf of bread (I've used whole wheat, and white and even cinnamon bread)
2 loaves of bread for double batch
Egg Mixture-
1 loaf of bread (I've used whole wheat, and white and even cinnamon bread)
2 loaves of bread for double batch
Egg Mixture-
DBL Original-
6 3 eggs
2t 1 t cinnamon
2 1T hemp seeds/powder
2 1 T flax
1/2 1/4c milk
2 1 banana mashed (optional, I just had one going bad so I added it)
Mix everything
Filling-
2 1 package of cream cheese, softened
1/2c 1/4c any type of jam
This time I had extra thick slices white bread. I cut each slice of bread, in half and spread the filling in the middle.
Then coated the outside of the bread with the egg mixture. and cooked for a few minutes on each side
6 3 eggs
2t 1 t cinnamon
2 1T hemp seeds/powder
2 1 T flax
1/2 1/4c milk
2 1 banana mashed (optional, I just had one going bad so I added it)
Mix everything
Filling-
2 1 package of cream cheese, softened
1/2c 1/4c any type of jam
This time I had extra thick slices white bread. I cut each slice of bread, in half and spread the filling in the middle.
Then coated the outside of the bread with the egg mixture. and cooked for a few minutes on each side
Sunday, July 16, 2017
Taco Seasoning
- 2 teaspoons Chili Powder
- 1-1/2 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Crushed Red Pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Black Pepper
Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.
For a larger batch (the equivalent of about 6 packets), use:
1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper
For a larger batch (the equivalent of about 6 packets), use:
1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper
Saturday, July 15, 2017
SLOW COOKER CILANTRO LIME CHICKEN TACOS
Belle of Kitchen
- 1 chopped onion
- 2 pounds skinless, boneless, chicken breasts (fresh or frozen)
- 1 packet taco seasoning mix (I use low sodium) or homemade seasoning
- 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand)
- ⅓ cup chopped fresh cilantro
- juice from 2 small limes
- Pressure cooker version-I sauteed the onion in the pressure cooker, the add the taco seasoning, salsa and 1 lime, bring to boil. Then add the chicken. Cook for 10 min if defrosted, cook 20-30 if frozen chicken breasts.
- Slow Cooker version-
- 1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
- 2. Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.
- 3.Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!
Thursday, July 13, 2017
Fruit Leather
1 gallon ziplock bag of frozen chopped plums w/o the pits (about 16 cups)
1 can of pineapple
Put pineapple and juice in blender and puree till all smooth. Then add a few cups of plums to the blender, blend till smooth. Then add the blender puree to the pan of plums and stir.
I boil all the liquid so some of the juices boil out and it condenses/reduces the amount of pureed fruit, making it more thick. I boil at least a 1/2 hour and make sure you are stirring every 5 min or so b/c it sticks and burns to the bottom of the pan if you don't.
In a food dehydrator lay a (cut open) grocery sack on the food tray, so the pureed fruit wont leak through.
I filled 4 food trays with the puree and set the dehydrator at 140 degrees, then dehydrated for about 10 hours. It was still soft, chewy, and so delicious.
I have used apricots and pineapple before and that works out really well.
1 can of pineapple
Put pineapple and juice in blender and puree till all smooth. Then add a few cups of plums to the blender, blend till smooth. Then add the blender puree to the pan of plums and stir.
I boil all the liquid so some of the juices boil out and it condenses/reduces the amount of pureed fruit, making it more thick. I boil at least a 1/2 hour and make sure you are stirring every 5 min or so b/c it sticks and burns to the bottom of the pan if you don't.
In a food dehydrator lay a (cut open) grocery sack on the food tray, so the pureed fruit wont leak through.
I filled 4 food trays with the puree and set the dehydrator at 140 degrees, then dehydrated for about 10 hours. It was still soft, chewy, and so delicious.
I have used apricots and pineapple before and that works out really well.
Thursday, July 6, 2017
Chinese Egg rolls
Steamy Kitchen
Serve with Oyakodon
1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll
Cooking oil, for frying
1 tablespoon soy sauce
1 teaspoon cornstarch
1 pound ground pork or leftover cooked or uncooked meat
1 shredded head of cabbage (or could use leftover salad)
6 fresh sliced shiitake mushrooms, stems discarded
1 cup julienned carrots
2 cloves garlic, very finely minced
1 teaspoon grated fresh ginger
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper
sauteed onions
1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll
Cooking oil, for frying
1 tablespoon soy sauce
1 teaspoon cornstarch
1 pound ground pork or leftover cooked or uncooked meat
1 shredded head of cabbage (or could use leftover salad)
6 fresh sliced shiitake mushrooms, stems discarded
1 cup julienned carrots
2 cloves garlic, very finely minced
1 teaspoon grated fresh ginger
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper
sauteed onions
I had leftover seasoned shredded pork.
Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the marinated pork/meat and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap).
IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.
Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.
To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.
NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
2/12/25 I made these egg rolls. I sauted some on the stove and cooked some in the oven at 440 degrees on a greased cookie pan.
I had extra filling leftover so I made Fried rice.
-Cooked rice, sauteed rice .
-Added the leftover sausage cabbage ( egg roll filling) to the rice and
-scrambled and cooked 4 eggs.
-Added frozen peas
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