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Deb
21 February 2006 @ 12:31 pm
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Italian Egg-Ribbon Soup
Stracciatella

Makes 2 servings
Per Serving: 193 Calories, 1 gram Carbohydrates, 10 grams Protein, 5 grams fat
Ingredients:

- 2 cups seasoned chicken broth
- 1/2 clove garlic, crushed through a press
- 2 eggs
- 2 tablespoons freshly grated parmesan cheese

Heat broth with garlic in small saucepan over medium heat to simmering. Beat eggs with 2 tablespoons cheese in a bowl with a fork until blended and all the white has been mixed; slowly pour into soup, then stir quickly just until ribbons form. Sprinkle with additional cheese and serve immediately.
 
 
Deb
21 February 2006 @ 12:26 pm
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Low Carb Tortilla Chips

When I made lowcarb tortillas for dip all I did was cut a large low carb tortilla into 8-10 wedges, spray both sides with butter flavored pam and then season (I coated mine with cinamin and splenda but salt and garlic would work great too) I put them into a preheated 350 degree oven for 5 mins per side, they turned out crunchy and great
 
 
Deb
21 February 2006 @ 12:12 pm
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Jaffo's Chili Con Queso

1 big can of chili con carne (biggest you can get)
1 cup Velveeta
1 jar mild salsa

Cut Velveeta into small (1/2") cubes. Pour chili into lo-temp crockpot. Add Velveeta and salsa. Stir well. Heat until Velveeta is melted, stirring occasionally. Serve with corn or tortilla chips.
 
 
Deb
21 February 2006 @ 12:09 pm
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Entertaining Tips for Christmas from Culinary Delight


+ Serve coffee with candy-cane stirrers.

+ Fill your pepper mill with Tellicherry peppercorns (one of the finest kinds of black pepper) or a blend of pink and green peppercorns.

+ Buy gingerbread men (and women) and write your guests' names on them with store-bought icing. Use them as place cards or hang them on your tree.

+ Place a bud vase of eucalyptus in each bathroom. (Some people are allergic)

+ Use colorful lollipops in silver cups or fresh herb sprigs in glasses for decorative touches around the house.

+ Fill glass bowls with lemons and limes for centerpieces.

+ Slowly simmer 1 tablespoon of vanilla extract in a small saucepan to scent the whole house.

+ Snap Polaroid pictures of your guests, then punch a hole in the corner of each photo and tie with a ribbon to hang them as ornaments or to give as favors.

+ To upgrade chocolate desserts, use chopped Valrhona bittersweet bars (available in gourmet shops) or Ghirardelli semisweet bars or chips (available at most markets) instead of generic bags of chips.lj-cut>
 
 
Deb
21 February 2006 @ 12:04 pm
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Artichoke Cheese Dip

This recipe is great for holiday dinners and potlucks. Most people love it with bread or crackers, but it's also great with veggies.



INGREDIENTS:
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
 
 
 
Deb
21 February 2006 @ 11:37 am
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Crispy Rosemary Chicken and Fries

INGREDIENTS:
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste

DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C).

Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt, and pepper.

Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
 
 
Deb
21 February 2006 @ 11:25 am
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Blueberry Muffins

3/4c milk
1/4c vegetable oil
1 large egg
2c all-purpose flour
1/2c sugar
2tsp baking powder
1/2 tsp salt
1c fresh, canned (drained), or frozen blueberries

Streusel Topping:
1/4c all-purpose flour
1/4c packed brown sugar
1/4tsp ground cinnamon
2T firm butter or stick margarine

Heat oven to 400. Grease bottoms only of 12 medium muffin cups with shortening, or line with paper baking cups. Make streusel topping (Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.); set aside. Beat milk, oil and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Sprinkle each with about 1T topping. Bake 20-25 minutes of until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in baking cups, immediately remove from pan to wire rack.
 
 
Deb
21 February 2006 @ 11:14 am
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Super Tortilla Soup
I love this one. It's so much better than any tortilla soup that I've gotten at restaurants.

Ingredients
7 black onions, chopped
3 cloves garlic, minced
1 T olive oil
1/2 tsp chili powder
1 tsp dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can pinto beans, rinsed and drained
2 boneless chicken breast halves, cooked and cut into bite-sized pieces

Crushed tortilla chips
Sliced avocado
Shredded Monterey Jack cheese

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, chiles, beans, cilantro and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado slices, cheese and chopped green onion.
 
 
Deb
21 February 2006 @ 11:11 am
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Spaghetti Sauce

2 (14 1/4 - ounce) cans Italian style tomatoes (I like to use ready cut tomatoes)
1 medium onion
5 cloves garlic
1 tsp pepper
2 tsp basil, pepper, and salt
1 T sugar
1 package ground turkey


Brown onion and garlic and ground turkey. Add the rest of the ingredients. Add the sugar a few minutes before serving. Makes enough sauce for everyone to have 2 servings, and left-overs for the next day! Wow!
 
 
Deb
21 February 2006 @ 11:06 am
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Hard Rock Cafe Tupelo-Style Chicken


Honey Mustard Dipping Sauce:
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika

Apricot Dipping Sauce:
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets

Preheat oil in a deep fryer to 350F. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.

Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl. Beat the egg in a medium bowl, add the 1 cup of milk and stir. Pour the flour into another medium bowl.

Slice each chicken breast lengthwise into strips approximately 1/2-inch wide. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.