Ginas Skinny Recipes - StumbleUpon. Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden.
An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate!
Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Chocolate Cupcakes with Flaming Strawberries - StumbleUpon. Call me easily amused, but these little torch-topped cupcakes delight me.
Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream.
Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees. Meyer Lemons — The Salty. I owe a debt of gratitude to Moroccan cooking expert Kitty Morse.
After all, she’s the one who taught me just how easy it is to make my own preserved lemons. How easy? So easy that you don’t even need a real recipe for it. I took a cooking class at Draeger’s years ago that Morse taught. It was there that she turned me on to the endless wonders of preserved lemons. They cost a tidy sum if you buy them already made in jars in fancy gourmet stores. I always use Meyer lemons just because I love the floral, complex, and less puckery taste that they have. Whatever lemon variety you choose, I guarantee you will have a fascinating time making preserved lemons. Indeed, the first time I wrote about making preserved lemons years ago in the San Jose Mercury News, I admitted I couldn’t stop looking at my lemons as they transformed themselves. So how do you make them? Make two cuts in each lemon so that the quarters created remain attached.
Place the jar on a counter top, and then just watch and wait. My FAVORITE Chocolate Chip Cookie. I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! Chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite. Hot Spinach and Artichoke Dip. A Two Bite Breakfast: Bacon & Eggs in Toast Cups. * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast!
I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles.
Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs.