tag:blogger.com,1999:blog-8911956446279691089.comments2009-08-25T10:39:38.172-07:00Welcome all Chefs in the Making!Unknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8911956446279691089.post-47433776554759951182009-08-25T10:39:38.172-07:002009-08-25T10:39:38.172-07:00Sunny Honey Granola:
2 Cups rolled Oats
1/2 Cup s...Sunny Honey Granola:<br /><br />2 Cups rolled Oats<br />1/2 Cup slivered almonds<br />1/2 Cup of sunflower seeds<br />1/2 Cup coconut <br />1/2 Cup of honey<br />1/2 Cup oil<br />1/4 Cup raisins<br />non-stick cooking spray<br /><br />Mix: Oats, almonds, sunflower seeds, and coconut in a mixing bowl.<br /><br />Stir: honey and oil together in a seperate bowl and then combine with oat mixture.<br /><br />Spread: out on a srayed baking sheet and bake at 300 degrees for 20-30 minutes, or until golden.<br /><br />Pour: into a clean bowl and stir in raisins.Brent and Laurenhttps://www.blogger.com/profile/02278251591046065752noreply@blogger.comtag:blogger.com,1999:blog-8911956446279691089.post-32685839404176694262009-08-24T21:54:26.764-07:002009-08-24T21:54:26.764-07:00I love my wifes Homemade Patato SKINS!! They are...I love my wifes Homemade Patato SKINS!! They are awesome with yummy bacon, cheddar chesse, sour cream and chives. UMMM. I want some right now.Brent and Laurenhttps://www.blogger.com/profile/02278251591046065752noreply@blogger.comtag:blogger.com,1999:blog-8911956446279691089.post-50117474584528677762009-08-23T14:20:21.428-07:002009-08-23T14:20:21.428-07:00I know it's not technically a pasta dish but I...I know it's not technically a pasta dish but I serve it with pasts.....CHICKEN PICCATA! It's lemony and garlicy....what's not to love??<br /><br />Chicken Piccata:<br />Season two chicken breasts with salt & pepper then dust with flour. Coat a saute pan with non stick cooking spray, add 2 Tbsp of veggie oil and heat over medium-high. Saute chicken breast for 2-3 min on one side. Flip the chicken breast over 1-2 more minutes. Transfer chicken to a warm plate, pour off fat from pan. Deglaze the pan with 1/4 C. white wine and add 1 tsp of minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 min. <br />Add 1/2 C. of chicken broth, 2 Tbsp. fresh lemon juice and 1 Tbsp of capers, drained. Return chicken to pan and cook for another minute per side. Transfer chicken to warm plate again. Finish sauce with 2 Tbsp of butter and fresh lemon slices. <br />Cook 1 box of angel hair pasta in boiling water until slightly al dente. Drain pasta and toss in sauce and add chicken. Garnish with fresh chopped parsely! Enjoy!!!Brent and Laurenhttps://www.blogger.com/profile/02278251591046065752noreply@blogger.comtag:blogger.com,1999:blog-8911956446279691089.post-52746255629021403802009-08-21T21:19:46.855-07:002009-08-21T21:19:46.855-07:00I think I'd like to start out my commenting on...I think I'd like to start out my commenting on this wonderful blog by being really honest: I do not like nuts in my food.<br /><br />As a result, I think I'll pass on the nut recipe and wait until tomorrow! :-)Sarah Z.noreply@blogger.comtag:blogger.com,1999:blog-8911956446279691089.post-27256336410737941402009-08-21T21:17:16.118-07:002009-08-21T21:17:16.118-07:00This comment has been removed by the author.Miss Stitchhttps://www.blogger.com/profile/16151644990683212622noreply@blogger.comtag:blogger.com,1999:blog-8911956446279691089.post-78233778051238904352009-08-20T15:57:10.826-07:002009-08-20T15:57:10.826-07:00Lemon Ricotta cookes with Lemon Glaze:Cookies:
2 1...Lemon Ricotta cookes with Lemon Glaze:Cookies:<br />2 1/2 Cups of all purpose flour<br />1 tsp each baking powder & salt<br />1/2 C. (1 stick) unslated butter, softened<br />2 C. of sugar<br />2 Large eggs<br />1 (15oz) container whole-milk ricotta cheese<br />3 Tbsp. of fresh lemon juice<br />Grated zest of one lemon<br /><br />Glaze: <br />1 1/2 C. powdered sugar<br />3 Tbsp. fresh lemon juice<br />Grated zest of one lemon<br />1/2 tsp. of vanilla extract <br /><br />Heat oven to 375. Line 2 baking sheets with parchment paper<br />In a medium bowl combine flour, salt, & baking powder. Set aside<br /><br />Cookies: In a large bowl, combine butter and sugar. Using and electric mixer until light and fluffy (about 3 min). Add eggs, one at a time, beat until inforporated. Add the ricotta cheese, lemon juice and zest and beat until combined. Stir in dry ingredients<br /><br />Spoon about 2 Tbsp of dough for each cookie onto prepared cookie sheets. Bake 15 minutes, until slightly golden around the edges. Remove from oven and let rest on baking sheet for 20 min.<br /><br />Glaze: In a small bowl, combine powdered sugar, lemon juice & zest; stir until smooth. Spoon about 1/2 tsp. onto each cookie, and use the back of spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a air tight container!Brent and Laurenhttps://www.blogger.com/profile/02278251591046065752noreply@blogger.com