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:
- Heat oven to 375 degrees F.
- Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
- Combine butter and garlic in a 9-inch pie pan.
- Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
- Place chicken breasts into ungreased 13×9-inch glass baking dish.
- Drizzle with any remaining butter mixture.
- 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:
- In a large mixing bowl, whisk together all the dry ingredients.
- 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.
- In another mixing bowl, whisk together the eggs, vanilla and milk, stir in the chopped nuts and fruits, if using them.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- 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.
- Using a knife that you’ve run under cold water, slice each circle into 6 wedges and place a walnut half on each wedge.
- Brush the scone tops and walnut halves with the beaten egg white and sprinkle scones with sugar.
- Place the pan of scones in the freezer for 30 minutes, uncovered.
- While the scones are chilling, preheat the oven to 375 F.
- Bake the scones for 20 to 25 minutes, or until they’re golden brown.
- 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:
- In a medium saucepan combine the low fat milk, evaporated milk, and sweetened condensed milk.
- Bring to a simmer over medium low heat, stirring occasionally.
- 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.
- Serve in cups topped with the chocolate whipped cream and chocolate shavings.
- 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:
2 lbs russet potatoes
milk and butter as needed to mash the potatoes
1/2 cup butter
8 ounces fresh button mushrooms, sliced
1/2 a leek, sliced 1/4 inch thick (not the dark green top)
1/2 cup thinly cut carrot
2 garlic cloves, minced
1/2 cup flour
3 cups chicken stock
2 cups milk
3 cups cooked chicken meat
1/4 cup frozen green beans
1/4 cup frozen green peas
1/4 cup frozen corn kernel’s
salt and pepper, to taste
DIRECTIONS:
- Peel and chop the potatoes into 1 inch cubes.
- Boil the cubes until tender and mashable.
WHILE THE POTATOES ARE COOKING:
- Melt butter in a large soup pot and add mushrooms, leek and carrot.
- Saute until softened and garlic and cook for another min.
- Sprinkle flour over veggies then stir and cook several minutes until flour is lightly browned.
- Add chicken stock and milk and heat to a boil.
- Simmer soup, stirring frequently until thickened.
- Add chicken and vegetables, heat soup until hot, stirring occasionally.
- 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.
- Salt and pepper to taste, serve over a scoop of mashed potatoes.
Any form of baked apples makes a homey and well loved dessert. The gingers in this bake give it a lovely warmth without being strong and overpowering.
MAKES: 4 servings
INGREDIENTS:
- 2 lbs cooking apples, pared, cored, sliced 1/4-inch thick (such as Granny Smith, Rome, Golden Delicious)
- 3 tablespoons granulated sugar
- 2 tablespoon chopped crystallized ginger
- 1/2 teaspoon ground ginger
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup hazelnut or walnut pieces
- 2/3 cup old fashioned oats
- 2/3 cup all-purpose flour
- 1/2 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 10 pieces
- vanilla ice cream, for serving (optional)
DIRECTIONS:
- Heat oven to 375 degrees. Butter 9-inch square baking pan.
- Toss apples with granulated sugar and both gingers add lemon zest and juice and toss again.
- Spread apples evenly in buttered pan.
- Coarsely chop nuts and mix with oats, flour, brown sugar, cinnamon, and salt in mixing bowl.
- Rub in butter with your fingers until mixture resembles very coarse crumbs (Or coarsely chop nuts in food processor:
Add dry ingredients and pulse several times to mix. Place butter on top and pulse until mixture resembles very coarse crumbs.)
- Sprinkle topping over apples.
- Bake until apples are tender and topping is browned, 45-50 minutes.
- Serve warm with ice cream if desired.
This will make an 8×4 inch loaf of pure delight. At least thats thats the folks here said. Use it as you would any raisin bread, the rum is very mild, in fact if you really want rummy raisin bread you can use all rum instead of the 50-50 mix with water that I use.
MAKES: 1 8×4 inch loaf
INGREDIENTS:
- 2 cups all-purpose flour (do not pack it down in the measuring cup)
- 2 teaspoons active dry yeast
- 1/4 cup rum, warm
- 1/4 cup water, warm
- 1 large egg
- 4 tablespoons unsalted butter, very soft (2 ounces)
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3/4 cup dark raisins
DIRECTIONS:
Place 1 1/2 cups flour in the bowl of your mixer.
In a medium bowl, whisk together the rum mix and the egg.
Stir the egg mixture into the flour.
Using the paddle, mix on the lowest speed for 2 minutes; stop the mixer and allow the dough to rest for ten minutes.
Add the butter, sugar and salt to the bowl along with the remaining 1/2 cup of flour and the yeast, mix on the lowest speed until combined; then mix on medium speed until the dough is smooth and elastic, about another 3 – 4 minutes.
Beat in the raisins on the lowest speed (if necessary, plump the raisins in hot water to soften, drain, pat dry and add).
Scrape the dough into a buttered bowl and turn the dough over so that the top is buttered.
Cover with a clean towel and allow to rise till doubled in a draft free place, about an hour.
Meanwhile butter a loaf pan and line the bottom with parchment.
After the dough is risen, scrape it onto a floured board and shape it into a loaf.
Tuck in the ends and lay the loaf in the pan, seam side down.
Again cover the loaf with the towel and allow to rise in a draft free place and allow the loaf to rise till doubled, about an hour.
Preheat the oven to 350 degrees F.
When the loaf has completely risen, place on a rack in the middle of the oven and bake until the bread is a deep golden color about 30 minutes.
Turn it out of the pan onto a rack and cool.
You have reached pot roast Nirvana in a crock pot. This turned out to be everything you want in a pot roast. Needless to say, it was melt in your mouth tender and it remained moist and full of rich flavor. My carrots were very fresh organic and even my hubby remarked on how good “even the carrots are”. The mushrooms absorbed the flavors and the tiny Yukon Gold spuds were actually creamy tasting.
MAKES: 8 servings
INGREDIENTS:
- 1 large onion, coarsely chopped
- 8-10 oz fresh organic carrots
- 1 (8 ounce) package mushrooms, sliced
- 1 lb tiny new Yukon Gold potatoes ( cut them in half, or smaller, if you use larger potatoes)
- 3-3 1/2 lbs beef chuck roast, rinsed and patted dry
- salt, to taste
- pepper, to taste
- 2 tablespoons canola oil
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1 (1 1/4 ounce) packet onion soup mix
- 1 cup low sodium beef broth
- 1/4 cup steak sauce
DIRECTIONS:
- Into a slow cooker, put the onions, carrots, mushrooms and potatoes.
- Season the roast with salt and pepper.
- In large skillet over medium high heat, brown the meat on all sides in the oil.
- When it is nicely browned, put it in the slow cooker on top of the vegetables.
- In small bowl, stir together the cream of celery soup, onion soup mix, beef broth and steak sauce.
- Pour over the top of roast.
- Cover and cook on low for 8-10 hours.
TIP:
- This can also be cooked for 3-4 hours on a high setting, but it won’t come out as tender.
This is an everyday chicken and stuffing. Not hours in the making, it’s only 45 mins. If you want to add some cranberry sauce and mashed potatoes there is no reason why you couldn’t turn it into a small celebration if you like.
MAKES: 6 servings
INGREDIENTS:
- 6 chicken breasts
- 1 can cream of mushroom soup (you can use 2 if you want it more moist)
- 8 ounces purchased French onion dip
- 2 (4 ounce) packages seasoned stuffing mix (I used Stove Top “chicken” 4-serving boxes)
DIRECTIONS:
- Prepare stuffing mix as per directions on box.
- Combine the soup mixture with the prepared stuffing.
- In a skillet, brown the chicken very lightly, they should not be cooked.
- Put the chicken breasts on bottom of a baking dish you have sprayed well with cooking spray (not too big of a dish, you the chicken breasts in one layer but not far apart).
- Put the stuffing mixture on top.
- Bake, covered, in a preheated 350* oven for 25-30 minutes.
- Uncover, and bake 10-20 minutes more, until it is drier on top and a light golden brown.
TIP:
- If your in a rush and you have cooked chicken on hand you can chop that and mix it into the prepared stuffing mix and bake for the first 30 mins only.
If you enjoy bog berries (cranberries) them you’ll surely enjoy this cake. It’s made in a flash using the food processor and it comes out very light and fluffy and will be welcomed through the holidays or any days.
MAKES: 8 servings
INGREDIENTS:
TOPPING:
- 1 cup whole wheat flour
- 1/2 cup dark brown sugar,packed (or 1/4 cup Splenda brown)
- 6 tablespoons unsalted butter, cold, cut into 6 pieces
- 1/2 teaspoon grated nutmeg
CAKE:
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar (or Splenda)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into 6 pieces
- 2/3 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh cranberries
DIRECTIONS:
Heat oven to 375 F degrees.
Butter 9-inch square baking pan.
Prepare topping:
Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended and looking like crumbs.
Transfer to small bowl.
Prepare cake:
Put flour, sugar, baking powder, baking soda, cinnamon, and salt in food processor and process until mixed.
Add butter and pulse jut until mixture resembles coarse crumbs.
Whisk buttermilk, eggs, and vanilla together in small bowl.
Add to dry ingredients and process just until blended.
Add in cranberries and give it 3 brief pulses.
Pour batter into buttered pan and sprinkle crumb topping evenly over top.
Bake cake until wooden pick inserted in center comes out clean, about 45 minutes.
Cool completely on wire rack before cutting.
The name comes from the Mozart Black (dark chocolate liqueur) that I used in them. If you don’t have Mozart Black you can use any chocolate liqueur that you prefer. For all intents and purposes these muffing are fat free, sugar free. Even so they are delicious and moist. They are ideal for diabetics and those watching calories (especially with the holidays on the way). They are great with your afternoon tea/coffee or anytime.
MAKES: 18 muffins
INGREDIENTS:
- 1 cup strong brewed coffee
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Splenda sugar substitute
- 4 egg whites
- 1 cup fat free sour cream
- 3 tablespoon Mozart Black, or your preferred chocolate liqueur
DIRECTIONS:
- Brew some strong coffee and set aside.
- Mix all dry ingredients in a large bowl.
- Whisk eggs and sour cream and add coffee and chocolate liqueur.
- Make a well in dry ingredients and stir in liquids quickly.
- Spoon into 18 well greased muffin tin cups and bake 350°F 20 to 25 mins or until tester comes out clean.
TIP:
If you wish 3/4 cup of chopped walnuts or pecans would be very good but they will add fat.
To bake all 18 muffins at once use two muffin tins, one with twelve cups and one with six cups. Place the smaller one on the rack above the larger one.
