It's such a simple idea but oh so yummy. I changed the recipe a little and here is what I did...
Put cut up red skin potatos and carrots in the bottom of crock pot. Placed meat on top which I used steak. Mixed half Prego spaghetti sauce and half beef broth. Poor over meat and let cook for 8 hours on low.
Friday, April 2, 2010
Easter Cookies
My "little sis" Carolyn and I decorated these sugar cookies for Easter. I had such a fun time using my new set of 101 cookie cutters. The Icing was so yummy and had corn syrup in it.
My friend Jen gave me the recipe which is from Betty Crocker. If you are interested I can make you a copy. It's very long and I don't want to type it all out.
Monday, March 22, 2010
Crunchy Fish Sticks
We loved this recipe. I thought they tasted like Long John Silvers. I did go out and buy the buttermilk. The trouble I had though was getting my breading to stick to the fish once it has fried in the oil.
1 1/2 cups all-purpose flour
1 tbs. dry mustard
salt & pepper to taste
2 cups buttermilk
2 eggs
1 lb tilapia or halibut cut into strips
3 cups panko bread crumbs
1/2 cup canola oil, divided
In large bowl mix flour, mustard. salt, pepper: add buttermilk and eggs. coat fish with egg mixture then bread in crumbs. Heat oil in a pan over med-high. Saute fish in batches with more oil as needed until done. About 5 minutes.
Tuesday, March 9, 2010
Tuesday, March 2, 2010
Italian Panko "fried" Chicken
We tried this tonight and LOVED it. We will be having this chicken again. I did add a little white wine to my egg mix because I didn't have Dijon mustard.
Italian Panko "fried" Chicken
Ingredients
3 egg whites
1 tablespoon Dijon mustard
1 cup progresso italian style panko (or 1 cup plain bread crumbs mixed with 1 teaspoon italian seasoning) 1/4 cup grated reduced-fat parmesan cheese 1/2 cup all-purpose flour
4 (6 ounce) boneless skinless chicken breasts3/4 cup prepared marinara sauce, heated
Directions
1Heat oven to 450. Place a rack on a baking sheet and spray with nonstick cooking spray.
2Whisk together egg whites and mustard in a shallow dish. In a second dish, blend the panko and cheese. Place the flour in a third dish.
3Coat the chicken with the flour, shaking off the excess. Dip in the egg mixture and then coat well with the panko. Place on prepared rack.
4Bake at 450 for 15 minutes and turn over. Bake additional 10 minutes or until internal temperature registers 160 on an instant read thermometer. Run under broiler for 1 minute if you wish to lightly brown.
5Serve with heated marinara sauce. Accompany with cooked french fries and prepared cole slaw, if desired.
Italian Panko "fried" Chicken
Ingredients
3 egg whites
1 tablespoon Dijon mustard
1 cup progresso italian style panko (or 1 cup plain bread crumbs mixed with 1 teaspoon italian seasoning) 1/4 cup grated reduced-fat parmesan cheese 1/2 cup all-purpose flour
4 (6 ounce) boneless skinless chicken breasts3/4 cup prepared marinara sauce, heated
Directions
1Heat oven to 450. Place a rack on a baking sheet and spray with nonstick cooking spray.
2Whisk together egg whites and mustard in a shallow dish. In a second dish, blend the panko and cheese. Place the flour in a third dish.
3Coat the chicken with the flour, shaking off the excess. Dip in the egg mixture and then coat well with the panko. Place on prepared rack.
4Bake at 450 for 15 minutes and turn over. Bake additional 10 minutes or until internal temperature registers 160 on an instant read thermometer. Run under broiler for 1 minute if you wish to lightly brown.
5Serve with heated marinara sauce. Accompany with cooked french fries and prepared cole slaw, if desired.
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