Tuesday, October 18, 2016

Crispy Chicken, Ham and Cheese Roll-Ups

1/2 c. Italian-seasoned breadcrumbs, (I use Panko)
Skinless, boneless chicken breast cutlets
2 T. olive oil
1 slice sliced ham, 1 for each cutlet
Swiss or Havarti cheese, 1 slice for each cutlet
2 T. chopped flat leaf parsley
  1. Place rimmed baking sheet in oven and preheat oven to 500 degrees.
  2. Place breadcrumbs in a shallow dish.  Brush cutlets with olive oil; dredge in breadcrumbs.
  3. Top each cutlet with 1 piece of ham and 1 slice of cheese.4
  4. Starting at the short end, roll up ans secure with toothpicks.
  5. Place roll-ups, seam side down on the hot baking sheet.
  6. Bake until brown and chicken is cooked through, about 20 minutes.

Friday, September 9, 2016

Frozen Strawberry Daiquiri

One 12 oz. bag frozen strawberries
4 oz. fresh lime juice
5 T. sugar or 7.5 t. Truvia
6 oz. rum
Fresh strawberry slices for garnish

  1. Place all ingredients in a blender and blend until smooth.

Wednesday, July 20, 2016

Cointreau Grapefruit Rickey

1 1/2 oz. Cointreau
1/2 oz. fresh lime juice
3 oz. fresh grapefruit juice
1to 2 oz club soda
Refreshingly tart grapefruit juice drink.  A delicate balance of tart and sweet.
  1. Pour Cointreau, lime juice, and grapefruit juice in to a glass and add ice.
  2. Top with soda and stir.  
  3. Garnish with a grapefruit twist or wedge.

Sunday, July 17, 2016

Homemade Macaroni and Cheese

1 c. elbow macaroni (4 ounces)
1/4 c. chopped onion
1 T. butter
1 T. flour
dash pepper
1 1/4 c. milk
2 c. shredded american cheese (8 ounces)
  1. Cook the macaroni and drain well.
  2. In a small saucepan cook the onion in the butter till tender.
  3. Stir in flour and pepper.
  4. Add the milk all at once and stir, stir, stir.
  5. Cook till thickened and bubbly.Add cheese and stir until melted.
  6. Stir macaroni in to cheese sauce.
  7. Transfer to a 1 quart casserole.
  8. Bake, uncovered, in a 350° oven for 25 to 30 minutes or until bubbly.

Wednesday, July 13, 2016

Best Ever Zucchini Bread Recipe

3 c. all-purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 c. vegetable oil
2 1/4 c. white sugar
3 t. vanilla
2 c. grated zucchini
1 c. walnuts (optional)

  1. Grease and flour two 8 x 4" pans.  
  2. Preheat oven to 325 degrees.
  3. Whisk flour, salt, baking powder, baking soda, and cinnamon together in a medium bowl.
  4. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  5. Add whisked ingredients to the creamed mixture.  Mix well.  Batter will be stiff.
  6. Stir in zucchini and nuts and pour in to prepared pans.
  7. Bake for 40 to 60 minutes or until tester inserted in the center comes out clean.
  8. Cool in pan on rack for 20 minutes.  
  9. Remove from pan and cool completely.

Spinach Rice Salad

1/2 c. Italian bottled salad dressing
1 T. say sauce
1/2 t. sugar
2 c. cooked rice
1 celery rib, thinly sliced
4 green onions
2 c. thinly sliced fresh spinach 
5 strips bacon, cooked and crumbled
  1. In a large bowl, combine the salad dressing, soy sauce and sugar.
  2. Stir in the rice, celery and onions.
  3. Cover and refrigerate for at least one hour.
  4. Just before serving, stir in spinach and bacon.
  5. Makes 6-8 servings.  1/2 c. = 136 calories.

Tuesday, May 10, 2016

Oven Baked Green Bean Fries

                                                            These were delicious!

1 C. Panko crumbs
1/2 c. Parmesan Cheese
salt & pepper
1-2 pounds fresh green beans, washed and trimmed
(rise with water to help the flour stick to the beans)
1/2 c. flour 
2 large eggs, beaten
  1.  Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with Pam.
  2. In a large bowl, combine the crumbs and cheese.
  3. Put the flour in a plastic bag and beaten eggs in another bowl.
  4. Rinse the beans with water and add to the bag of flour and shake.
  5. Dip the beans in the egg wash then dredge in the crumb mixture. Pressing in to the crumb to help the crumbs stick
  6. Place green beans in a single layer onto the prepared sheet.
  7. Bake 10-12 minutes or until golden brown and crisp.

Tuesday, February 16, 2016

Wonton Soup

I love wonton soup so I decided to make it from scratch.  Wow, it was really worth the effort.  The flavor was amazing!  
Makes about 12 servings.

1 T. vegetable oil
1 T. plus 1 t. minced garlic, divided
2 T. finely chopped fresh ginger, divided 1 & 1
1/4 c. thinly sliced scallions, plus 3 T. , divided
10 cups canned low sodium chicken broth 

1/2 pound ground pork
1 egg yolk
2 t. soy sauce
1 1/2 t. rice wine vinegar
1/2 t. sesame oil
1/4 t. crushed red pepper
30 store bought wonton wrappers
1 1/2 c thinly sliced bok chop (optional)
1/2 c. sliced shiitake mushrooms caps (optional)
1/2 c sliced bamboo shoots  (optional)
  1.  In a large soup pot, heat the oil over medium high heat until hot.
  2.   Add 1 t. of the garlic and 1 T of the ginger and stir until fragrant. 
  3. Add the 1/4 c. of the scallions and the chicken broth and bring to a boil.
  4. Reduce heat to medium low so the broth simmers.  Simmer while the wontons are being assembled.  At least 30 minutes.
  5.   In a small mixing bowl combine the remaining garlic, ginger, 3 T. finely choppedscallions, pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper.  Mix together.
  6.   Lay out 5 wonton wrappers.  Keep remaining wrappers covered.  
  7.   Fill a small bowl with cool water.
  8.   Using a teaspoon measure place a t. of meat in the middle of the wrapper.
  9.   Using your finger, dip in the water and wet the edges of the wontons.  Form a triangle and press together firmly.
  10.   Add the bokchoy, mushrooms, bamboo shoots to the broth and cook for 2 to 3 minutes.
  11.   Gently add the wontons to the broth and simmer gently for about 5 minutes,