Monday, January 31, 2011
Sorry about the bad picture, I decided at the last minute to take one and as you see, I keep the best for last, I ate the steak THEN the fries. YUM!
I had some leftover homemade bread that was a little too dry to eat so I put those 2 slices in my wonderful Magic Bullet (unfortunately, this product placement was not sponsored.But since I use it so much, and talk to my friends about it so much, I should mention it.) Along with Oregano, Sage and onion flakes.
2 Slices of bread
1/4 teaspoon of Sage
1/4 teaspoon of Oregano
1/4 teaspoon of green onion flakes
1 tablespoon of Parmesan
2 eggs, beaten
3 or 4 zucchinis cut in sticks
I did a little chain work thing. I had my Zucchinis sticks in one bowl, my beaten eggs in another bowl next to that one, my bread crumbs in a plate and finally my baking sheet.
Preheat the Oven at 425 F and coat your baking sheet with Pam.
I took one stick, dipped in the eggs, then in the bread mix and put it on the baking sheet and so on until they were all done. I sprinkled a little bit more Parmesan on top of all the sticks and placed my baking sheet in the oven for about 20 minutes, until they became crispy brown.
I served mine with Ranch dressing to dip in. It was to die for!
Monday, January 24, 2011
I went out of my path and made another healthy recipe...
But it was sooooo good!
For the salad I used mixed spring lettuce, cherry tomatoes, dried cranberries, red onions and walnuts.
For the marinate:
- 1 garlic clove, fine chopped
- 30 ml (2 tablespoon) of butter
- 250 ml (1 cup) balsamic vinegar
- 30 ml (2 tablespoon) of honey
In a pot, softened the garlic in the butter. Add the vinegar and honey. Bring to a boil and let it reduce at medium temperature until it is in a light syrup texture, about 15 minutes.Let it cool down.
Put the chicken breasts in a plastic bag and pour the cold marinate on top of the chicken and let it sit in the fridge for a few hours. The longer it marinates, the more the balsamic taste will be strong.
I grilled the chicken and put it on top of my salad. It was delicious!
Thursday, January 20, 2011
I didn't believe him.
Not because he is known to lie, not at all. But at that point in my life, I have been living in English for so long, someone would have corrected me by now.
So I did a little survey and asked around and of course, he was not messing with me.
Thinking about this, I made myself some nice Smoked Salmon triangles for lunch. He is not too crazy of smoked salmon but I was happy to keep it all for moi!
Sorry for the blurry picture.
I used a package of Pillsbury croissant
1/4 to 1/3 cup of cream cheese
Preheat the oven at 350.
I softened the cream cheese and add everything but the Pillsbury Croissant and the Smoked Salmon.
On a cooking sheet I sprayed some Pam and unfolded the croissant dough.You are supposed to have 8 triangles. I put a spoon full of the mixtures in 4 different triangles and added a slice of smoked salmon on top of each cream cheese mixture. I topped it with an empty triangle, pinching the side shut.
I put that in the oven for 20 minutes.
Wednesday, January 19, 2011
1 1/2 cup of icing sugar
1 cup of powder milk
2 Table spoon of instant coffee
1/2 cup of butter
1/4 cup of milk
1/2 teaspoon of Vanilla extract
Mix everything together.
This recipe has been adapt to use in the cake balls, if you want to use for icing you will need to add 1 1/2 of Sugar and maybe add a little bit more milk.
Tuesday, January 18, 2011
Here comes the sweets!
Very simple to make.
Bake a cake, any cake, made from scratch, box cakes... I used a boxed Dunkin Hynes chocolate cake. Once it is baked and cooled down just break it into pieces and put it in the food processor and gave it a go. I added my coffee icing (recipe to follow) and blended it until it made a dough.
Easy enough so far?
I let it sit in the fridge over night.
Then it's fun time, make balls! Just roll the dough and put each balls on parchment or wax paper.
I melted dark chocolate and coated each one individually. Put them back on parchment paper and let it sit a bit, then put them in the fridge for a few hours. Decorate the way you want :)
Serve a big glass of milk and enjoy!
Monday, January 17, 2011
1 lb. extra lean ground beef
1 onion, chopped (I used red onion)
4-5 cloves garlic, minced
1 packet taco seasoning
2 c. chicken broth
1 big. can diced tomatoes
1 small can tomato sauce
1 can of kidney beans (drained and rinsed)
A handful of fresh cilantro
4 big spoon of medium salsa
Simply cook the beef and onions in a skillet. Add half the package of Taco seasoning and stir until it's blended. Add the can of tomato paste and stir. Put everything in the slow cooker and let it cook for 6-8 hours. It cooked 8 hours in my house and it smelled great the entire day, quite a torture.
As topping I used Pico de Gallo (our best bite recipe), sour cream, shredded mozzarela and cheddar and tortilla chips.
I had one bowl and was full! I just saw hubby go for a second serving and my friend Scott left with a portion of it.
Cilantro, Parsley, Olive oil, garlic and Parmesan does not make a good pesto regardless of how many other things you add to ameliorate the taste. Grass is NOT an ameliorate taste at all.
Not worth taking a picture, it looked like the inside of a poopy diaper.
Sunday, January 16, 2011
I will start this blog with a healthy recipe, perfect for summer.
Avocado soup :
o 2 avocados
o 1/2 small onion
o handful of fresh cilantro
o Lime juice
o Cayenne pepper
o About 1 cup of chicken or vegetable broth
· Shrimp and avocado salad :
o Lime juice
o Fine chopped onion
o Cayenne pepper
o Fresh Cilantro or parsley
o Extra virgin olive oil
o Cooked Shrimps
Mix everything in the blender until smooth consistence. Add Salt and Cayenne pepper.
Mix everything together.
Put portion of the salad in the middle of the bowl and pour the soup around it, serve cold.
This made my night, I served that as appetizers and had leftovers, of course, that made my next day lunch so much better. When I mixed the soup, I did everything in a big juice jar with a hand blender, it made it easier to pour around the salads without making a mess.