Dayrecipe Food Community

Have you thought about dressing up your home for sparkling new look or to add some pazazz? What a huge difference a lighting change can make to the look and feel of a room. Think of Thanksgiving, Christmas and New Years when our homes are full of house guests, drop in’s and parties. While browsing the web I found some stunning things at http://www.lightingsale.com. They have indoor lighting, outdoor lighting, lamps, fans and even house decor and furniture! Talk about one stop shopping.

For example, think of what chandeliers could do for your dinning room to add glamor and sparkle.

Imagine something like the above in the dinning room with a draping of garland or tinsel, beautiful. If something smaller would suite you and your house they can offer smaller chandeliers. Here’s a tip, I use very pale pink bulbs in the dinning room and everyone around the table looks fantastic.

You might consider dressing up your bathroom with new bar lighting or, perhaps, a pair of table lamps for the living room to highlight either side of the tree. I’m thinking about adding a bright welcome to my front door with a new, and less mundane, outdoor wall fixture on the porch. I might even hang Christmas ornaments on it.

See the full range of beautiful and practical home lighting at http://www.lightingsale.com today.

This is a great tasting lower fat way appease that fried chicken craving. You know, when it hits nothing else will really satisfy and you just have to have it!. What you really want is chicken with a crust that delivers flavor that should only be found in Nirvana and normally carries enough calories the carry a football team through the Super Bowl. With this you can have your chicken in all of it’s glory, *sigh*.

MAKES: 6 servings
INGREDIENTS:

• 1/2 cup dried Italian breadcrumbs
• 1/8 cup Parmesan cheese, grated
• 1/8 cup Romano cheese, grated
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon seasoning salt
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon paprika
• 1/3 cup butter, melted
• 3 teaspoons fresh garlic, minced
• 6 (6 ounce) boneless skinless chicken breasts

DIRECTIONS:

1. Heat oven to 375 degrees F.
2. Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
3. Combine butter and garlic in a 9-inch pie pan.
4. Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
5. Place chicken breasts into ungreased 13×9-inch glass baking dish.
6. Drizzle with any remaining butter mixture.
7. Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (it’s a good idea to turn the chicken once during the baking).

This makes two rounds of six scones each. This makes lovely nutty scones that aren’t too sweet.

MAKES: 12 servings
INGREDIENTS:

• 1 3/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup butter, chilled
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup milk
• 1 cup chopped walnuts
• 12 whole walnut halves
• 2/3 cup raisins (or any other dried fruit, chopped if large) – optional
• 2 Tablespoons egg white, beaten with a fork
• sugar for sprinkling

DIRECTIONS:

1. In a large mixing bowl, whisk together all the dry ingredients.
2. Work in the butter with a pastry knife just until the mixture is unevenly crumbly; it’s ok for some large chunks of butter to remain unincorporated.
3. In another mixing bowl, whisk together the eggs, vanilla and milk, stir in the chopped nuts and fruits, if using them.
4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
5. Scrape the dough onto a floured pan or a parchment lined baking sheet, and divide it in half. Round each half into two 6-7″ circles. The circles should be about 3/4-1″ thick.
6. Using a knife that you’ve run under cold water, slice each circle into 6 wedges and place a walnut half on each wedge.
7. Brush the scone tops and walnut halves with the beaten egg white and sprinkle scones with sugar.
8. Place the pan of scones in the freezer for 30 minutes, uncovered.
9. While the scones are chilling, preheat the oven to 375 F.
10. Bake the scones for 20 to 25 minutes, or until they’re golden brown.
11. Remove the scones from the oven, and cool briefly on the pan, serve warm.

TIP:

• Scones can be frozen. To reheat frozen scones, tent them lightly with foil and place them in a preheated 320 F oven for about 20 minutes.

Are you a chocoholic? Maybe not a chocoholic but you love something wonderfully chocolate every once in awhile? With Winter and the holidays coming what could be better than hot chocolate? Rich and wonderful, this is a triple hit of a dark delight.

MAKES: 4 servings
INGREDIENTS:

• 3 cups low-fat milk (or whole milk)
• 1 (14 ounce) can fat free evaporated milk
• 1/2 (14 ounce) can sweetened condensed milk (2/3 cup)
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla
• 2 ounces chocolate liqueur
• chocolate whipped cream (from a can)
• 1/4 cup chocolate shavings, made up ahead

DIRECTIONS:

1. In a medium saucepan combine the low fat milk, evaporated milk, and sweetened condensed milk.
2. Bring to a simmer over medium low heat, stirring occasionally.
3. Whisk in cocoa powder until well combined and no lumps are present.
   Remove from heat and stir in the vanilla and the chocolate liqueur. You may add more sugar if desired.
4. Serve in cups topped with the chocolate whipped cream and chocolate shavings.
5. Enjoy!

TIP:

• When you have some time take a few mins and several ounces of bittersweet chocolate that are at room temp and use a vegetable peeler to make chocolate shavings. They will keep, tightly covered in the refrigerator for up to six months.
• Nice to have on hand of quick garnishing.

This is not difficult or greatly time consuming and comfort is certainly the key word. It really tastes like a cross between a pot pie and Shepard’s Pie, whats not to love about that?

MAKES: 6 servings
INGREDIENTS:

DIRECTIONS:

1. Peel and chop the potatoes into 1 inch cubes.
2. Boil the cubes until tender and mashable.

WHILE THE POTATOES ARE COOKING:

1. Melt butter in a large soup pot and add mushrooms, leek and carrot.
2. Saute until softened and garlic and cook for another min.
3. Sprinkle flour over veggies then stir and cook several minutes until flour is lightly browned.
4. Add chicken stock and milk and heat to a boil.
5. Simmer soup, stirring frequently until thickened.
6. Add chicken and vegetables, heat soup until hot, stirring occasionally.
7. Drain and mash the potatoes with as much milk and butter as you need for a not too soft mashed combination and season with salt and pepper to taste.
8. Salt and pepper to taste, serve over a scoop of mashed potatoes.