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Tuesday, January 31, 2017

Baked Tilapia Parmesan


1/2 cup Parmesan cheese [40 g]
1/4 cup butter, softened
4 tablespoons mayonnaise
2 tablespoons lemon juice
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Mix together your Parmesan cheese, butter, mayonnaise, lemon juice, dried parsley, ground black pepper, garlic salt, onion powder & celery salt.

Line a baking sheet with foil.

Place Tilapia filets on your baking sheet and top with Parmesan mixture.

Bake at 350 for 15-20 minutes, or until it’s a light golden brown and the fish flakes with a fork.

Baked Tilapia with Creamy Lemon Dill Sauce

2 - 6 oz. tilapia filets
salt, pepper, and garlic powder, to taste
2 Tbsp. cream cheese (low fat is ok)
1 Tbsp. lemon juice
1 tsp. dried dill weed

Rinse the fish and pat dry. Season both sides with salt, pepper, and garlic powder. Place fish in a lightly greased baking dish and bake at 425 for 9-13 minutes, or until the fish flakes easily with a fork. (Baking time will depend on the thickness of your fish filets.)

While the fish is baking, place the cream cheese, lemon juice and dill in a small bowl. Heat in the microwave on 50% power for about 30 seconds and then whisk until smooth. Let sit for 5 minutes. Serve over fish. Makes 2 servings.

Baked Tofu Stir Fry

Adapted from Natural Noshing
Serves 2 – 4

1  package extra firm tofu
3 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp rice wine vinegar
1/2 tsp sesame oil
1 tsp ground ginger
1/4 tsp garlic powder
couple dashes of cayenne pepper or crushed red pepper
1 package frozen stir fry veggies

1. Preheat oven to 375 degrees F. Lightly spray a baking sheet lined with foil with cooking spray.
2. Slice tofu into 1/2-inch slices, and gently press excess water out of tofu (use tofu press or place between paper towels and put heavy weight on top for 10 minutes). Cut sliced tofu into 1/2-inch cubes.
3. In a bowl, whisk together the soy sauce, honey, vinegar and oil. Stir in ginger, garlic powder and red pepper. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes. Set aside any leftover marinade.
4. Place the tofu on the baking sheet in a single layer. Spray tops with cooking spray and bake for 20 minutes. Turn tofu, and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust.
5. Meanwhile, cook the vegetables according to the package directions. Toss the veggies with leftover marinade. Serve tofu atop the veggies — top with extra soy sauce or Sriracha. Enjoy!

Baked Turkey Meatballs

1 carrot
1 zucchini
1 – 1 1/2 pounds of ground turkey
1/2 cup of Panko breadcrumbs {I was lucky enough to find Italian Seasoned Panko}
salt/pepper to taste

finely chop or grate the carrot and zucchini
combine all the ingredients making sure not to over mix
roll into balls
bake @400 for about 20 minutes
They were such a hit, my kids ate them everyday for a week:)

Baked Vegetarian Tostadas with Avocado Dressing

Apapted from: Two Peas and their Pod

For the tortillas:
6 small corn torillas
Cooking spray
Salt to taste

For the filling:
2 Tablespoons olive oil
1 small red onion, diced
1/2 teaspoon minced garlic
1 bell pepper, seeds removed and diced
1 teaspoon ancho chile pepper (or use regular chili powder)
1/2 teaspoon ground cumin
Salt and pepper to taste
Juice of 1 lime
1/4 cup fresh cilantro, chopped
1 can refried beans

For the avocado dressing: 
1 avocado, peeled and pit removed
1/4 cup buttermilk
1/4 teaspoon minced garlic
2 Tablespoons fresh cilantro, chopped
2 green onions, chopped (the white part)
1 1/2 - 2 Tablespoons lime juice
1/8 round teaspoon ground cumin
Salt and pepper to taste

For the toppings:
Avocados, diced
Tomatoes, diced
Shredded cheese
Cilantro, chopped
hot sauce, if desired

1. To make the tortilla shells, spray both sides of the tortillas with cooking spray and season lightly with salt.  Bake in preheated oven at 400° for about 5 minutes on each side, until crisp.  Watch them closely so they don't burn!  Remove from oven and set aside.
2. For the filling: heat oil in skillet over medium.  Add the onions and bell pepper and saute for 5-7 minutes, or until tender.  Add garlic and cook 1 minute longer. Stir in chili pepper, cumin, salt, pepper, and lime juice.  Stir until spice coat the vegetables. Add in the fresh cilantro and stir to combine.  In a separate saucepan, heat the refried beans just until hot (or use the microwave!).
3. For the avocado dressing: While the filling is cooking, combine all the ingredients for the avocado dressing in a blender and process until smooth (or use an immersion blender).
4. To assemble tostadas: Spread a layer of refried beans on top of the baked tortilla shells.  Add a generous helping of the onion and pepper mixture.  Top with diced avocados, tomatoes, shredded cheese and cilantro.  Drizzle avocado dressing over very top.

Monday, January 30, 2017

Baked S'mores Bars

Adapted From I am a Honey Bee
Prep Time: 15 minutes
Baking Time: 30 minutes
Makes: 12-16 bars, depending on size

1 1/3 cup flour
3/4 cup graham cracker crumbs
1 egg
1/2 cup (1 stick) softened butter
1/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla
1 tsp baking powder
1 cup chopped chocolate pieces
2 cups marshmallow fluff ( jarred or homemade version)

1. Preheat oven to 350 degrees.  Line a 8 in baking dish with foil, then, spray foil with non stick cooking spray.
2. In a mixing bowl, cream togeher butter and sugars.   Add in egg and vanilla. Mix until well combined.
3. In a separate bowl, whisk together flour, baking powder and graham cracker crumbs.  Add dry ingredients to sugar/butter mixture.  Mix until combined.
4. Divide dough in half.  Spread half of dough into prepared pan.
5. Sprinkle chocolate pieces on top of dough.  Spread marshmallow fluff over chocolate pieces.
6. Spread remaining dough on top of fluff.
7. Bake 30-35 minutes or until browned.  Let bars cool for 15-20 minutes before cutting.

Baked Spaghetti

(Recipe adapted from Paula Deen)

- 8 oz. uncooked whole wheat spaghetti noodles
- 1 lb. 93% lean ground beef
- 1 tablespoon parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons Italian seasoning
- 2 cups of tomato sauce
- 1 cup water
- 2 cups canned diced tomatoes
- 2 cloves garlic, chopped
- 1/2 cup diced green pepper
- 1/2 cup diced onion
- 2 small bay leaves
- 3/4 cup grated 2% cheddar cheese
- 3/4 cup 2% mozzarella cheese
- 1/4 cup grated parmesan cheese

- Preheat oven to 350 degrees.
- In a large pot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, salt, pepper, garlic powder, Italian Seasoning , sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
- Cook the ground beef in a large skillet over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
- Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 cup each of the cheddar and mozzarella cheese; Add another layer of sauce, the remainder of the pasta noodles, and the rest of the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, sprinkle on the grated parmesan and return to the oven, to continue cooking until the cheese is melted and bubbly, about 5 more minutes. Cut into squares and serve.

Baked Strawberry French Toast

Overnight French Toast that you won't be slaving in the kitchen to make.

French Toast
adapted from Blissfully Delicious
1 loaf Challah Bread
8 eggs
2 cups milk (not skim)
1/2 cup heavy cream
2 tablespoons vanilla extract
Almond Crumble Topping
from The Vintage Mixer
1/2 stick of butter, melted
1/4 cup brown sugar
3 tablespoons of flour
1/4 cup sliced almonds
1/2 teaspoon cinnamon
pinch of salt
Garnish with
Strawberry Butter

The Night Before
Prepare your 9-by-13-inch baking pan by greasing the inside with softened butter or cooking spray. Tear bread into cubes, and place in the pan. Combine the the eggs, milk, cream, and vanilla and pour evenly over the bread. All of the bread pieces should be soaked in the milk mixture. Cover the pan tightly with foil and store in the fridge overnight.
Mix all of the almond crumble ingredients together and store in refrigerator overnight.
In the Morning:
Preheat the oven to 350 deg F.
Remove the French Toast and crumble from the fridge. Break up the crumble mixture and sprinkle it over the casserole.
Bake for 40 minutes for a softer French toast and 60 minutes for a crispier French Toast.
Top with sliced Strawberries to garnish. Add your Homemade Strawberry Butter and Syrup.

Baked Stroganoff

3 cups penne pasta, cooked
1/2 pound extra lean ground beef
1 cup chopped onions
1/4 cup minced garlic
2 cups low sodium beef broth
1/2 cup white wine
2 tablespoon cornstarch
1 cup shredded mozzarella

Preheat the oven to 350 degrees.
Cook the ground beef, onions and garlic in a large oven safe skillet. Add the beef broth and pasta to the skillet. Whisk the cornstarch into the wine and pour that into skillet. Let it come to a boil, then turn down the heat to a simmer. Let it cooked for a few minutes, or until the sauce thickens. Sprinkle the cheese on top and bake for about 15 minutes.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 368.4
Total Fat: 10.2 g
Cholesterol: 57.0 mg
Sodium: 494.3 mg
Total Carbs: 39.5 g
Dietary Fiber: 1.6 g
Protein: 19.9 g

Baked Sweet & Sour Chicken

3-4 boneless chicken breasts (I used 2 large ones)
salt and pepper to taste
1 cup cornstarch
2 eggs, beaten
¼ cup canola oil
¾ cup sugar
4 teaspoons ketchup
½ cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic
cooked rice, for serving

Preheat oven to 325 degrees F.
Cut the chicken breasts into small, bite-sized cubes. Season with salt and pepper.
In a pie plate or similarly shallow bowl, add cornstarch. In another pie plate, add the beaten eggs.
Dip each piece of chicken into the cornstarch and then dip into the eggs. Set aside.
In a large pan, heat oil over medium high heat. Add the chicken, in batches as needed. Brown the chicken. You are only browning, not cooking the chicken.
Place chicken in a 9×13 baking dish.
In a medium bowl, add the sugar, ketchup, white vinegar, soy sauce and garlic salt. Stir to combine and pour over the chicken evenly.
Place the baking dish in the oven and bake for 1 hour, stirring ever 15 minutes.
Serve over rice

Leftover tip: This is great warmed in the microwave!

Sunday, January 29, 2017

Baked Pork Egg Rolls

Recipe from Martha Stewart

¼ cup reduced sodium soy sauce
2 tbsp rice vinegar (see note)
1 tbsp brown sugar
½ tbsp ground ginger
2 tbsp canola oil
1 nappa cabbage, shredded; about 4 cups shredded
2 medium carrots, grated; about 1 cup grated
4 garlic cloves, minced; about ½ tbsp minced
Salt and pepper
1 lb ground pork
5-6 green onions, thinly sliced
Egg roll wrappers, about 21
1 large egg, beaten

In a small bowl, whisk together the soy sauce, vinegar, brown sugar, and ground ginger.  Set aside.

Meanwhile, heat the canola oil over medium-high heat.  Add the cabbage and carrots.  Season lightly with salt and pepper and cook for 3-5 minutes or until slightly tender.

Add the garlic, ground pork, and soy sauce mixture.  Cook until the pork is cooked through (no longer pink) and the liquid had cooked down.

Stir in the green onions and move the mixture to a baking sheet to cool for at least 15 minutes.  Once cool, press the mixture with paper towels to sop up any excess moisture.

Place 2-3 tablespoons of filling mixture slightly off center in the egg roll wrapper (click here to see a beautiful photo tutorial).  Tuck the nearest corner around the filling.  Then bring the two short corners in toward the center.

Brush the remaining corner with the beaten egg.  Then roll the egg roll tightly, sealing the wrapper with the egg washed corner.  Repeat with remaining wrappers and filling.

At this point, the egg rolls can be frozen.  Place the egg rolls in a single layer in a freezer bag and freeze until ready to use.

Or, the egg rolls can be baked immediately.  To bake, brush the egg rolls with the remaining beaten egg or spray with nonstick spray (note that the egg wash with give the egg rolls a nicer golden color and too much spray can make a greasy egg roll).

Preheat the oven to 400 degrees F and bake for 15 minutes (up to 20 if frozen) or until golden brown.  Serve with sweet & sour sauce or hot mustard.

Makes approximately 21 egg rolls

Recipe Notes
*If you don’t have rice vinegar, substitute with white wine vinegar or white vinegar
*If you have fresh ginger on hand, use 1 tablespoon grated, fresh ginger in place of the ground ginger.

Baked Pumpkin Doughnuts

2 cups all-purpose flour or 1 cup all-purpose and 1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
(or use 1. 5 tablespoons pumpkin pie spice which is what I used)
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract

1. Preheat the oven to 350 F. Prepare a doughnut pan by spraying with cooking spray or greasing with shortening. I would think you can use a muffin pan if you don't have a doughnut pan.
2. In a large bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Add the flour, baking powder, baking soda, salt, and spices.  The original recipe said to sift the dry ingredients which I did not and I'm not sure you have to.
3. Place the batter in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10-12 minutes. Cool doughnuts on a wire rack completely before glazing or applying powdered sugar.

Baked Pumpkin Fettuccine Alfredo

It's like savory pumpkin pie... in a pasta.
Serves: 4

1 pound whole wheat/whole grain fettuccine
2 tablespoons unsalted butter
2 tablespoons flour
2 garlic cloves, minced
4 cups low-fat milk
2 tablespoons mascarpone cheese
1 cup freshly grated parmesan cheese
¾ cups pumpkin puree
1 tablespoons freshly chopped sage leaves
¼ teaspoon salt
¼ teaspoon pepper
¼ tsp cinnamon
⅛ tsp ginger
⅛ tsp nutmeg
Freshly grated fontina cheese for topping
Fine breadcrumbs for sprinkling
Sage leaves

Preheat oven to 350 degrees F. Boil water and prepare pasta according to directions, shaving 1-2 minutes off of cooking time. I cooked my fettuccine for 6 minutes.

Heat a large saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 4-5 minutes. Add garlic and cook for 30 seconds. Add in milk, stirring constantly and increasing heat a little bit until it begins to bubble and thicken, about 5-6 minutes. Add in mascarpone, parmesan, pumpkin, sage, salt, pepper and pumpkin pie spice, mixing well until smooth and combined and thickened into a sauce.

Spray a baking dish (mine was 7x11) with nonstick spray and add pasta to the dish. Pour sauce over top and toss well with kitchen tongs to coat. Add some grated fontina on top and a sprinkling of bread crumbs. Bake for 15-20 minutes, until bubbly and slightly golden.
Serve pasta immediately and top with sage leaves.

Baked Quinoa and Chicken Parmesan

1 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 Tbsp balsamic vinegar
1 (15 oz) can tomato sauce
1 (15 oz) can no salt added diced tomatoes
1/4 cup red wine
1/4 tsp red pepper flakes
Fresh Herbs, basil, parsley and oregano, to taste (I used about 1/4 cup total)
2 bay leaves
1 cup quinoa, uncooked
1 cup chicken broth
1 cup water
1 lb boneless, skinless chicken breasts
1 cup (4 oz) fresh mozzarella cheese, shredded and divided
1 oz parmigiano-reggiano or pecorino romano, shredded
2 Tbsp breadcrumbs (optional, exclude to make gluten-free)

Fill a pan with 1-1 1/2 inches water. Season with a pinch of salt. Bring to a boil and add chicken. Cover and allow to simmer for 5-6 minutes. Flip over the chicken and cook an additional 5-6 minutes. Remove from water and chop into bite-sized pieces.
Preheat the oven to 375. Spray a large baking dish with olive oil spray.
To make the sauce, heat a large skillet over medium heat, and add the oil. Stir in the onion and cook, stirring frequently, until tender, 5-7 minutes. Add the garlic and cook until fragrant, 30-60 seconds. Add the balsamic vinegar, scraping anything off the bottom of the pan, and cook until it’s almost fully absorbed. Add the tomato sauce, diced tomatoes,wine, red pepper flakes, basil, parsley, oregano, bay leaves and pepper to taste. Bring to a low boil, and then simmer while you prepare the rest of the meal.
Place the quinoa in a mesh strainer, and rinse with cold water for about 1-2 minutes.
Add the quinoa and water (and a dash of salt) to a sauce pan and bring to a boil. Cover with a lid, reduce the heat, and simmer until cooked, about 20-25 minutes.
In a large bowl, combine the cooked quinoa and chicken with the sauce and mix thoroughly.
Place half the mixture in the baking dish, and sprinkle with 1/2 cup of the mozzarella cheese. Top with the remaining quinoa mixture. Sprinkle with the remaining mozzarella cheese, and the parmigiano/pecorino. Add the breadcrumbs.
Cover with foil and bake for about 15 minutes. Remove foil and continue to bake until cheese is lightly browned and bubbly, about 10 more minutes.

Baked Seasoned Steak Fries Recipe

(Serves 4-6)

4 large, russet potatoes peeled and cut into thin wedges
1/4 cup olive oil
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons onion powder

Preheat oven to 450 degrees.  In a large mixing bowl, whisk together olive oil, paprika, garlic powder, chili powder and onion powder.  Add potato wedges to olive oil mixture and toss until evenly coated.  Cover a baking sheet in foil and spread coated potato wedges onto it.  Bake for 40-45 minutes or until golden and cooked through.

Saturday, January 28, 2017


These tasty little babies are just right for grilling get- togethers where you
have other dishes sharing the limelight. Since they’re petite, they grill up
quickly— but, boy, do they pack a lot of fl avor. If you can’t fi nd small brioche
hamburger buns, simply substitute small dinner rolls or potato rolls.

12 ounces ground beef chuck
12 ounces ground sirloin
2 teaspoons minced garlic
1⁄4 cup minced onion
11⁄4 teaspoons salt
1⁄2 teaspoon plus 1⁄8 teaspoon
freshly ground black pepper
1⁄2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared
horse radish
12 dinner- roll- size brioche buns, split in half
2 tablespoons butter, melted
6 slices bacon, cooked until crisp, drained, and broken into 2- inch pieces

1. In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and the 1 ⁄2 teaspoon pepper. Mix gently but thoroughly to combine. Using a 2- ounce ice cream scoop or a 1⁄4 cup mea sure, divide the mixture into 12 portions. Using your hands, shape them to form small patties, about 3 inches wide and 3⁄8 inch thick. Place the patties on a plate, cover with
plastic wrap, and refrigerate for at least 1 hour or up to overnight for the fl avors to mingle.
2. In a small nonreactive bowl, whisk together the mayonnaise, sour cream, and horse radish. Season the mixture with the remaining 1 ⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Cover and refrigerate until ready to serve (the mayo can be prepared up to 3 days in
3. When you are ready to cook the burgers, preheat a grill to high.
4. Lightly brush the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place them on the coolest part of the grill to warm while you cook the burgers.
5. Grill the burgers for about 2 minutes per side for medium. Transfer the burgers to the bottom portions of the warmed buns, and garnish with the pieces of crisp bacon. Spoon a dollop of the horse radish mayonnaise over the bacon, then place the bun tops over all. Serve the sliders hot.
12 sliders, 4 to 6 servings

Emeril at the Grill.pdf

Baked Oatmeal with Blueberries and Bananas

Modified from Ambrosia Baking
Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 6 pts
Calories: 211.7 • Fat: 5.4 g • Protein: 5.6 g • Carb: 38.1 g • Fiber: 3.8 g • Sugar: 22.8 g
Sodium: 76.9 mg (without salt)    


2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 1/2 cup blueberries
1/4 cup honey (or agave)
1 cup uncooked quick oats
1/4 cup chopped walnuts or pecans
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract


Preheat the oven to 375° F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Baked Parmesan Asparagus Fries

Serves 3-4

20 stalks of asparagus
2 eggs
1 c. panko bread crumbs
1 Tbsp. all purpose seasoning
2 tsp. Mrs. Dash's Southwest Seasoning
1/3 c. shredded parmesan cheese

Preheat the oven to 425 degrees and line a baking sheet with parchment.
1.  Wash and trim the asparagus stalks.  Cut them in half and set aside.
2.  In a small bowl, crack and mix the eggs.
3.  In another bowl, mix the bread crumbs and seasonings.
4.  Place the asparagus in the egg mixture to coat, then toss in the bread crumb mixture.
5.  Place the asparagus on a baking sheet lined with parchment and sprinkle with parmesan.
6.  Bake for 15 to 20 minutes, or until tender, yet crisp on the edges.

Baked Parmesan Fries

Prep time:  6 mins Cook time:  30 mins Total time:  36 mins

These easy Baked Parmesan Fries make about 5 servings as a side dish to your meal.

6 medium red potatoes, scrubbed, (leave skin on)
¼ cup olive oil
1 cup grated Parmesan
1 teaspoon Thyme
1 tablespoon Italian seasoning

1] Preheat oven to 400 to 425 degrees. (IF you know your oven won’t burn, do 425.)
2] Cut potatoes into wedges.
3] Put into a large bowl (or large baggie).
4] Pour the olive oil, Parmesan and seasonings onto the potatoes.
5] Stir (or shake in baggie) until all wedges are coated.
6] Lay on covered baking sheet with aluminum foil (dull side up) or parchment paper.
7] Bake for 30 to 40 minutes until golden brown and crispy.
8] Cool for a few minutes before serving.
9] Serve with a favorite dipping sauce.
10] Enjoy!

Baked Parsley Parmesan Tomatoes


2 roma tomatoes, sliced into fourths
1/4 cup olive oil
1/4 cup shaved fresh parmesan cheese
1/8 cup shaved fresh mozzarella cheese
1/4 cup seasoned bread crumbs
1/8 cup fresh parsley

Preheat oven to 350 degrees F.
Lay out the sliced tomatoes on a cookie sheet and drizzle them with the olive oil. Add the shaved parmesan to each slice, then the mozzarella. Sprinkle the bread crumbs on the slices and top with the chopped parsley.

Bake for 10 minutes or until cheese is melted.

Baked Pickled Pumpkin Seeds

What you need:
1 1/2 cups pumpkin seeds, cleaned, rinsed and drained
pickle juice
1 teaspoon butter

Preheat oven to 350 degrees.

Soak the pumpkin seeds in the pickle juice, in a sealed container, for 4 or more days. (we shook ours up every day)

Drain well.

In a small microwave safe bowl, melt butter. Mix the pumpkin seeds with the butter and sprinkle with salt.

Place seeds in a single layer on a cookie sheet and bake for 30 minutes, or until brown, stirring occasionally.

Cool and store in an air tight container.

Friday, January 27, 2017

Molasses Oatmeal Bread

6 cups of flour
2 cups of oats
1 teaspoon of salt
2 packages of yeast
1 cup of water
1/2 cup of milk
1/2 cup of molasses
1/2 cup of butter or margarine
2 eggs

In a mixing bowl combine 4 1/2 cups of the flour, the oats, salt, and the yeast. Combine the water,
milk, molasses, and butter or margarine in a pan and heat to 120-130 degrees. Let the milk
mixture cool. With an electric mixer on medium, gradually add the liquids to flour mixture. Beat
for 2 minutes. Add the eggs and 3/4 cup of flour and beat for another 2 minutes. Stir in enough
additional flour to make a soft dough. Turn out the dough and knead for 8-10 minutes. Place the
dough into a greased bowl, turning the dough to grease the top. Cover and let rise for 1 hour.
Punch down the dough and turn out onto lightly floured surface. Divide the dough into 4 equal
parts. Take 2 sections and role into 12" ropes, then twist them together, turn the ends under,
and place in 8.5" x 4.5" x 2.5" loaf pan. Repeat for remaining dough. Cover the loaf pans and let
rise 1 hour. Bake at 400 degrees for approximately 30 minutes. Toothpick should come out
clean when the bread is done. Put the loaves out on a cooling rack until it's had the chance to
dry out a bit.

baked hawaiian chicken skillet

prep time: 01h 20min
cook time: 25 minutes
yield: 4 servings

4 chicken breasts -
3/4 cup soy sauce -
3/4 cup brown sugar -
1 (8 ounce) can of pineapple tidbits -
2 tablespoon lemon juice - about 1/2 lemon
2 teaspoons grated ginger -
2 cloves garlic - minced
2 tablespoons cornstarch -
3 tablespoons water -
2 tablespoon canola oil -

in a mixing bowl, combine the soy sauce, brown sugar, can of pineapple tidbits (with the juice), lemon juice, ginger and garlic.  whisk until brown sugar is dissolved.  pour half of the marinade into a tupperware container. make sure all the pieces of pineapple go into that container with the marinade. cover with a lid and put in the refrigerator.
pour the other half of the marinade into a large ziploc bag.  add the chicken breasts into the ziploc bag as well.  seal and allow the chicken to marinate for at least an hour, preferably overnight.
preheat the oven to 375 degrees.
combine the cornstarch and water in a small bowl.  set aside.
remove the reserved tupperware container with the marinade from the refrigerator.  pour into a saucepan and allow to come to a bubble.  once the sauce starts to boil, whisk the cornstarch mixture into the sauce.  allow to thicken.  remove from heat.  set aside.
while the sauce is heating, preheat a large oven proof skillet.  i used a 14 inch cast iron.
add the oil.  once hot, remove the chicken from the marinade, shake off excess and carefully lay into the skillet (discard the bag of marinade). allow to sear on that side for about 3 minutes, and flip. pour the reserved thickened sauce over the chicken breasts.  immediately place the skillet in the oven and bake in the preheated oven for 15 - 20 minutes or until chicken is cooked through.

Baked Honey Sriracha Chicken Thighs

Adapted from Healthy Delicious
Makes 8 chicken thighs

8 bone-in chicken thighs (skin on)
1/3 cup Sriracha
1/3 cup honey
2 tsp low-sodium soy sauce
juice from 1 lime
1/4 tsp ground ginger (heaping)

1. Heat oven to 425 degrees F. Place the chicken thighs skin-side up on a large baking sheet lined with foil. Bake for 15 minutes.
2. Meanwhile, whisk together the remaining ingredients on a small saucepan over medium-high heat. Cook for 3-5 minutes, or until it reduces and thickens a bit — aka when you run a spoon through it, it should leave a bit of an indentation in the sauce — but it doesn’t need to be a syrup, either.
3. Remove the chicken from the oven and brush the sauce evenly over each chicken thigh. Return to the oven and cook for 20 – 25 minutes or until the skin begins to char slightly and the juices are clear when you pierce the thighs with a knife.
4. Let rest for 5 minutes before serving.

Baked Maple Glazed Yeast Donuts

Baked Doughnuts
(Donut dough recipe from Mel's Kitchen Cafe)

*Note: These little beauties are best made and eaten the same day, preferably warm right from the oven. The great news is that you can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. I used instant yeast in the recipe. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.

*Makes about 1 1/2 dozen doughnuts/doughnut holes

1 1/3 cups warm milk, 95 to 105 degrees (I used soymilk, so sub as needed)
2 teaspoons instant yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated (optional, leave out if doing a flavored glaze if you don't want   competing flavors)
1 teaspoon salt

Maple Glaze:
3 Tbs. butter
1/2 cup packed brown sugar
1/4 half and half (I used 2% evaporated milk, worked great)
1 Tbs. real maple syrup
1 1/2 cups powdered sugar

Donuts before second rising
Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg (optional), and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t over flour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
If you don't have a mixer, this can be done by hand.  Mix all ingredients thoroughly and knead for 5 minutes by hand.
Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough (I used a 3 inch cutter and a 1 inch cutter). Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don’t fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.
Maple Glaze: In a medium sauce pan combine the brown sugar and butter and bring to a boil.  Add maple syrup and cook over medium heat for 1 minute until slightly thickened, stirring constantly. Remove from heat.  Add cream slowly and mix until smooth.  Add powdered sugar and stir until powdered sugar is dissolved and glaze is smooth.  Dip donuts immediately while it is still warm and runny.  If it sets up, heat it again on low heat until it is spreadable.
Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the maple glaze or sprinkle with the cinnamon and sugar. Serve immediately.

Baked Mozzarella Sticks

Adapted from Fantastical Sharing of Recipes

8 pieces of string cheese**
1 T flour
1 egg, lightly beaten + 1 tsp. milk
4 T Panko bread crumbs
1 tsp. dried parsley or Italian seasoning
Olive oil

Unwrap the string cheese and cut each piece of cheese in half.
**I used 4 pieces of string cheese and gave a the recipe a try using mozzarella cheese that I cut about the width of a piece of string cheese.
Lightly spray a cookie sheet with olive oil cooking spray.

Prepare three bowls or small plates with the following ingredients:

(1) 1 T flour, (2) 1 egg + 1 tsp. milk, and (3) 4 T Panko Bread Crumbs + seasoning

Drop the cheese stick into the flour and roll around to coat.
Then, using a toothpick, transfer the cheese to the egg dish.  Dip into the egg.
Finally, roll the egg-coated cheese stick into the bread crumb mixture.
Place onto the prepared cookie sheet.  Then, repeat with all the rest until complete.
Then, freeze the cheese sticks for 30-45 minutes.  The goal here is to get the cheese to freeze solid so that it doesn’t ooze out in the oven.  Your freeze-time may vary.

Preheat the oven to 400 degrees.  Remove the tray from the freezer and then spray the tops of the cheese sticks with olive oil.  Bake for 4 minutes.  Remove tray from the oven and flip the cheese sticks over.  Spray lightly again with olive oil and return to the oven for 3-4 minutes.

Remove the cheese sticks from the oven and transfer immediately to a cool plate.

To make in advance and freeze – bake the cheese sticks for the first 4 minutes.  Then cool on a plate and place in a freezer-friendly bag.  Freeze until ready to use.  Then, bake 4-6 minutes to reheat.

Baked Nutella Donuts

1 Cup AP Flour
4 Tb Nutella
1/2 tsp Baking Soda
1/8 tsp Salt
1/2 Cup Milk
1/2 Cup Brown Sugar
1 Egg
4 tsp Melted Butter
1 tsp Vanilla Paste or Extract
1/2 Cup Powdered Sugar
1/2-1 Tb Hot Water
1-2 Tb Nutella

Preheat oven to 325°
Combine the flour, baking soda and salt. Set aside.
Whisk together the Nutella, milk, brown sugar, egg, butter and vanilla until smooth. (mix the nutella & melted butter together first)
Add the dry ingredients to the wet and mix until fully incorporated.
Spoon the batter into a greased donut pan. (fill each donut mold until about 2/3 full)
Bake for 12-15 minutes or until donuts are cooked through to the middle.
Remove from oven and transfer to a cooling rack.
Mix the glaze ingredients together with a fork. (add the water slowly until the glaze reaches the correct consistency for drizzling)
Dip donuts into glaze or drizzle over the tops.
Add Sprinkles (optional)

Thursday, January 26, 2017

BAKED Creamy Green Chilie Beef Taquitos

Yield: about 14 taquitos
Cuisine: MexicanCourse: EntréeSkill Level: Easy
Tastes like a million bucks but requires hardly any effort to make!

1 lb ground beef
8 oz. cream cheese softned
4 oz. can diced green chiles drained
1/2 tsp. cumin
1/2 tsp. salt
1/4 cup shredded pepper jack cheese
1 cup shredded colby jack monterey cheese
14 (6 inch) flour tortillas

1. Cook and brown ground beef completely. Drain juices and set aside.
2. In a medium bowl, combine softened cream cheese, green chiles, cumin, salt, pepper jack cheese, colby jack-monterey cheese and cooked ground beef. Stir to evenly incorporate all ingredients.
3. Place 2-3 Tbsp. of ground beef mixture on flour tortilla. Roll up tightly. Placed on greased cookie sheet.
4. Repeat with remaining mixture and tortillas. You may need more or less tortillas than listed in ingredients depending on how much filling you place in each taquito.
5. Once cookie sheet is filled, spray tops of taquitos lightly with cooking spray.
6. Bake at 350 degrees F for 15-20 minutes or until lightly browned.


Only FOUR ingredients! This is perfect for those days you don't want to be in the kitchen forever! Family approved!
Recipe type: Entrée

5-6 boneless, skinless chicken breasts
1 cup ranch dressing
1½ cups bread crumbs, I like real bread crumbs. Throw some white bread in a blender and it blends it up nice
1½ cups lightly crushed corn flakes

1. In a wide bowl (I actually used a bread pan) pour ranch dressing. In a separate bowl (again, I used a bread pan), combine bread crumbs and lightly crushed corn flakes.
2. Dip chicken breasts in ranch evenly on both sides.
3. Next, dip into bowl with combined bread crumbs and corn flakes. Evenly cover on all sides.
4. Place in a greased 9x13 pan and bake at 350 for 35-45 minutes or until chicken is done and tender.


Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: 10-12 appetizer servings

Be sure you use Italian fontina in this recipe. Danish fontina will not melt properly. If you absolutely can't find Italian fontina, brie (with the rind removed) will also work great here.

1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
3 tbsp extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper

Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.
Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve immediately.

source: adapted from How Easy is That? by Ina Garten

Baked French Toast with Caramel Glaze

Here is what you need:
1 16 oz. loaf of Italian bread
6 eggs
1 cup milk
1 tsp. cinnamon
1 T vanilla

1/2 cup of butter, melted
3/4 cup of brown sugar, packed

Pecan topping
3/4 cup chopped pecans
4 T butter, melted
1/4 cup brown sugar, packed

Caramel glaze (from Pillsbury Annual Recipes 2010)
2 T butter
1/4 cup brown sugar, packed
1 T milk
1/2 cup powdered sugar, sifted

Slice bread into 1 1/2 inch slices and lay them flat in a 9×13 inch casserole pan.

Mix eggs, milk, cinnamon and vanilla in a bowl and then pour the mixture over the bread slices.

Cover and refrigerate. After a couple of hours flip the bread slices over so they will soak up the remaining egg mixture, then let sit over night or for at least four or so hours.
Now here is where I did things a little differently, I took the soaked slices out of the pan and stacked them on a plate while I washed and dried the pan (the reason I did this was because the first two times I made this, I ended up with a layer of egg on the bottom of the pan which I did not want).

Mix the melted butter and brown sugar together and pour into the bottom of the greased casserole dish, then lay your soaked bread slices back in on top of the mixture.

Mix pecans, melted butter and brown sugar together, and then dabble over the top of the french toast slices. Bake at 350 degrees for 40-45 minutes.

To make the glaze, melt the butter in a little pan, and stir in the brown sugar. Heat to boiling while stirring, and boil for two minutes, and then stir in the milk and bring to a boil again. Remove from heat and let cool, then stir in the powdered sugar. I had to add more than the 1 Tablespoon of milk to get a glazing consistency especially if it sits for a few minutes.
When the french toast is done baking and you are ready to serve, drizzle the glaze over each slice.

This was so scrumptious, chewy and sweet on the bottom, and with the glaze on top there is no need for syrup. The pecans were toasted and crunchy,  just delicious.
Hope you enjoy!

Bakewell Jam Slice

(based on Best Recipes recipe)

1 cup plain flour (normal or gluten free)
90g butter, melted
1 tbs sugar
1 tbs water

185g butter, melted
3/4 cup sugar
3 eggs, beaten lightly
1 cup almond meal
3/4 cup plain flour (normal or gluten free)
1/2 cup jam (any kind, I used plum)
1/4 cup flaked almonds

1. Preheat oven to 210 deg C.
2. Grease a shallow 27x18cm tin with melted butter and line base with baking paper.
3. For base, mix flour, sugar, melted butter and water until combined.
4. Press into prepared tin and bake for approx 5 mins, remove from oven and allow to cool.
5. Reduce oven temperature to 180 deg C.
6. For topping, melt butter, add sugar and stir until sugar is nearly dissolved.
7. Add each egg, one at a time, beating until combined.
8. Add almond meal and flour. Stir until combined.
9. Spread jam over pastry base.
10. Pour topping over and sprinkle with flaked almonds.
11. Bake for approx 20-25 minutes or until lightly golden.
12. Cool in tin and cut into fingers when cold.

Wednesday, January 25, 2017

Baked Chipotle Sweet Potato Fries with Garlic Aioli Dipping Sauce

Recipe Source: The Healthy Jalapeno

**Please note, I tripled the recipe so that I had enough fries for my family.  I am posting the recipe as I prepared it.  You may need to adjust your quantities depending on the serving size you need.**

Baked Chipotle Sweet Potato Fries
3 Sweet Potatoes, peeled and cut into french fries
3 tablespoons olive oil
3 egg whites
1 1/2 teaspoons salt
1 1/2 teaspoons chipotle chili powder
1 1/2 teaspoons white pepper
3/4 paprika
additional salt if desired for sprinkling over the top after the fries are out of the oven

Garlic Aioli 
**Again, cut this down or increase depending on the amount you are serving**
3 tablespoons reduced fat mayonnaise
1/2 cup reduced fat sour cream
3 large garlic cloves, very finely minced (you may use granulated garlic as well)
5 tablespoons fresh lemon juice
salt and pepper

Pre-heat your oven to 400 F.  While it is heating up, line your baking sheet with parchment paper.

In a mixing bowl, combine the oil, egg whites, salt, chipotle powder, pepper, and paprika.

Add the sweet potatoes and toss to coat evenly with the coating.

Lay the potatoes on the baking sheet in a single layer.  Bake for about 20 minutes on one side and another 20 minutes on the second side or until tender and brown on the edges.  Sprinkle with salt and serve with garlic aioli or your favorite dipping sauce.

Baked Chocolate Croissant French Toast

Yield: 6 servings

Using croissants for french toast is so much better than bread. And it's baked so there's no standing over a hot stove flipping anything. has chocolate!

4-6 croissants (depending on size)
3 eggs
1 cup nonfat milk
1/4 cup + 1 teaspoon granulated sugar
1 tablespoon vanilla bean paste (or vanilla extract)
1/2 cup chocolate chips

1. Spray an 8x8” pan with cooking spray. Place your croissants in the pan in a single layer, squeezing them into fit so the entire pan is full. I used 6 croissants because mine were small/medium sized.
2. Whisk eggs, milk, 1/4 cup sugar, and vanilla bean past in a large measuring cup or bowl. Pour over the croissants. Sprinkle chocolate chips over the top. Press gently to submerge all the croissants.
3. Place a plate on top of your pan to help keep the croissants submerged and refrigerate for 1 hour.
4. Preheat oven to 350°F. Remove pan from refrigerator, remove the plate, and cover with foil. Bake for 40-45 minutes until set. Turn off the oven and turn on the broiler. Remove pan from the oven, remove foil, and sprinkle 1 teaspoon of sugar evenly over the top. Broil for just a minute or two, until the croissants brown on the top.
5. Serve warm. The chocolate makes these super rich - syrup optional!

Adapted from Food Network Magazine.

Baked Churros

1 cup water
1/2 cup butter
1 tbsp sugar
1 tsp vanilla
1 cup unbleached all purpose flour
3 eggs
2 tsp cinnamon
1 cup sugar

1. Preheat the oven to 350 degrees. Lightly grease a baking sheet.
2. In a sauce pan, place the water, butter, sugar and vanilla.
3. Bring the mixture to a boil over medium heat. Once mixture has reached a boil, remove the pan from the stove top and stir in the cup of flour, stirring until a dough forms.
4. Once dough is formed, stir in the eggs one at a time, stirring until each egg is incorporated into the mixture.
5. Place the dough into a pastry bag fitted with a star tip. Pipe six inch by one inch strips onto a baking sheet lined with parchment paper.
6. Bake at 350 degrees for 20 minutes. Turn heat to broiler and broil for 30 seconds to one minute until outside becomes browned. Turn churros and broil an additonal 30 seconds to one minute. (Only do this if you would like your churros extra crispy and browned).
7. Remove churros from oven and turn them in the cinnamon and sugar mixture until all sides are coated.

Baked Cinnamon Custards

(makes 6 - 8 large treats)

1 Roll frozen Puff-Pastry, defrosted
2 cups Milk
3 TB Corn Flour
1 cup Sugar
Pinch of Salt
6 Egg-Yolks, in a small mixing bowl
Cinnamon-Sugar, to top

1.) Pre-heat oven to 190 deg C (375 deg F) - Spray 6 - 8 holes of a large muffin pan with Spray 'N Cook.
2.) Roll out the Puff Pastry a bit thinner - press out 6 - 8 large rounds - fit the round pieces of pastry into the prepared muffin pan {it will overlap in places - that's okay} - Bake 15 minutes.
3.) Meanwhile, prepare the custard by mixing the Milk, Corn Flour, Sugar and Salt together in a medium pot - cook over low heat until the mixture thickens, stirring all the time to prevent clots.
4.) Add a little of the mixture to the Egg-Yolks and stir, do that twice more {in order for the Yolks to gradually heat} - add the Egg-Yolks to the Milk mixture and stir very well to combine - Remove from heat.
5.) The Puff-Pastry should be done by now - it will look like one big bloated pastry - use a sharp knife on the inside, and just prick lightly - it will go down and look more like a cup.
6.) Fill each cup to the top with the custard filling - bake 20 minutes until puffed and the custard has set.
7.) Whilst still hot, sprinkle over some Cinnamon-Sugar.

Leave to cool in the pan at least 10 minutes - transfer to a wire rack to cool until just warm. Serve!

Baked Crazy Feta Dip

by The Spiffy Cookie
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients (serves 6)
8 oz feta cheese
3 jalapeno, seeded and finely diced
1Tbsp olive oil
2 cloves garlic, minced
Zest and juice of a quarter of a lemon
Salt and pepper
1/4 cup fresh Mozzarella, shredded

Preheat oven to 400 degrees. Lightly grease a 16 oz casserole dish and set aside.

In a large bowl, crumble the feta. Add diced jalapeno, the lemon zest and juice and garlic. Add olive oil and mash with a fork. Taste the feta and season with salt and pepper.

Transfer to prepared baking dish. Top with Mozzarella and bake for 15-20 minutes or until cheese is bubbly.

Serve with pita or tortilla chips. Store leftovers in the fridge for up to a week.

Tuesday, January 24, 2017

Baked Chicken Bacon Ranch Taquitos

Prep Time: 30 minutesCook Time: 15 minutes
Total Time: 45 minutes

Yield: 20 taquitos

Chicken, bacon and ranch flavors come together in this baked taquito. They also freeze well for easy lunches or dinners!

1 (8 oz) package cream cheese, softened
4 cups cooked, shredded chicken
12 slices bacon, cooked and crumbled
2 cups shredded Monterey Jack cheese
3 to 4 tablespoons chopped green onion
1 (1 oz) package dry ranch dressing mix
20 (6-inch) flour tortillas

1] Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
2] Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch taste. Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
3] Place pan in oven and bake for 10-15 minutes or until edges and tops are golden. Let cool for a couple of minutes. Serve with Ranch dressing or Blue Cheese Dressing for dipping.
from Six Sisters' Stuff

Baked Chicken Fingers

Chicken fingers...what kid doesn't love them?  I think we've all had our "love" of chicken fingers at one time or another in our lives.  And so often they come to us processed and frozen.  I thought it was time to give it a go to make my own at home.  I did a little searching online and found lots of recipes, and the recipes all called for items that pretty much already had on hand.  Duh! Had I thought about it sooner, then maybe I would have figured it out sooner :-)  I based what I did on the recipe I found over at Smells Like Home .  Here is my version:

1 1/2 cups Panko
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon Kosher salt
1/4 teaspoon cayenne pepper (optional)
Pepper (to taste)
2 large egg whites
1 tablespoon water
1 tablespoon Dijon or whole-grain mustard
1/4 teaspoon thyme
Cooking spray
1 1/2 lbs boneless, skinless chicken breasts

Preheat oven to 425F.

Line a baking sheet with aluminum foil and spray with cooking spray.

In a shallow dish (I used a pie plate), mix together the flour, garlic, salt, pepper and cayenne.

In a medium sized bowl, whisk together the egg whites, water, mustard and thyme.

Put the panko into a second shallow dish.

Line up your dishes: 1) Flour mixture, 2) Egg mixture, 3) Panko 4) Cooking sheet.  Working in order, piece by peice (or whatever methods works for you), dredge the chicken in the flour mixture, dip in the egg mixture, coat in the panko, put on the cooking sheet.  Repeat the process until all the chicken is done.  Spray the coated chicken (lightly) with cooking spray.

Bake for 15 minutes, remove the cooking sheet, flip the chicken fingers, and cook for another 10 minutes (or until the chicken is cooked through).

These were a huge hit, as expected.  And much easier to make than I thought!  Yay!  I did cut the pieces of chicken a little too big for my first try, so next time I will make smaller pieces.  But these were well received by my boys (young and old!). Woohoo!

Baked Chicken Teriyaki

2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
1/2 cup white sugar
1/4 cup mirin (Japanese sweet wine) I substituted 1/4 cup white cooking wine & 1 Tablespoon honey
4 teaspoons grated fresh ginger
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 skinless, boneless chicken breast halves, cut to bitesize pieces

Preheat oven to 400 degrees F (200 degrees C).
Whisk cornstarch and water together in a small bowl until dissolved. Combine soy sauce, sugar, mirin (or my substitution), ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.

Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.

Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Baked Chili Tortilla Chips with Easy Smooth & Spicy Dip

Makes 4 Servings

2 Tbsp. (approx) Extra Virgin Olive Oil
10- 6 in. Corn Tortillas
1 Tbsp. Sea Salt
1/4 tsp. Chipotle Chili Powder
1/4 ts.p Chili Powder
1/4 tsp. Ground Cumin

Preheat the oven to 425 degrees.

In a small bowl, mix the salt and spices all together and set aside.

Stack the 10 tortillas and cut them into quarters.  Put in a large bowl and drizzle olive oil on the tortilla triangles.  Using tongs or large spoon, toss the tortillas gently in the oil to coat them all.

Lay out the tortillas flat in a large sheet pan (may take 2) that has been lightly oiled.  Evenly sprinkle the seasoning all over the tortillas.  You won't cover every little bit, but that's okay!

Bake for about 10 minutes, or until edges are golden brown.  After they have cooled for a couple of minutes they will really crisp up perfectly and delicious!

Baked Chipotle Chicken Taquitos

Serving Size: 38-48 Taquitos, depending on how big you make them

Healthy chicken taquitos! Full of flavor and extra crispy.

6 oz reduced-fat cream cheese, softened
2/3 cup Greek yogurt (0% fat is fine)
2 chipotle pepper in adobo sauce, minced
2 teaspoons chipotle pepper adobo sauce
Salt + Pepper
2 tsp chili powder
1 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
2 chicken breasts, grilled and shredded
1 1/2 cups cheddar cheese, shredded
1 cup monterrey jack cheese or pepper jack, shredded
38-48 6-inch corn or flour tortillas
Guacamole, for serving (optional)
Greek Yogurt, for serving (optional)

1. Preheat oven to 425 degrees.
2. In a small skillet saute the onion and garlic until soft and fragrant. Take off heat and set aside.
3. Mix together the cream cheese, greek yogurt, chipotle peppers, adobo sauce, chili powder, cumin, onion, and garlic until combined (a mixer makes this easier but can be done by hand).
4. Fold in the chicken and shredded cheese until well coated.
5. Work with 3 tortillas at a time, microwaving for 15-20 seconds on a plate before filling and rolling.
6. Spoon 2-3 Tbsp of filling into a line across the lower 1/3 each tortilla.
7. Working quickly roll each tortilla up tightly and place seam-side down on the pan. Do not over fill the tortillas or they will rip.
8. Either brush the taquitos with olive oil or spray with a misto can.
9. Bake 15-20 minutes, until crispy.
10. Serve with ranch dressing, guacamole, and sour cream if desired.

*If you use corn tortillas work fast after they come out of the microwave and do not roll too tightly or over stuff. The corn tortillas rip really easily. If yours are ripping then they are probably not warm enough, just pop them back in the microwave for 15 more seconds.

*To freeze: Place the prepared taquitos on a pan lined with wax paper. Place into the freezer and freeze solid, ~2 hours, and then transfer to a large ziptop bag. Bake frozen for 25 minutes at 425 degrees.

Monday, January 23, 2017

Baked Caprese Salad

lightly adapted from The Adventures of an Epic Baker

6 ounces fresh mozzarella cheese, sliced
2 medium tomatoes, roughly chopped
2 tablespoons fresh parsley, chopped
5 thick slices Italian bread
1 ½ teaspoons olive oil
salt, to taste
freshly ground black pepper, to taste

Preheat oven to 450 degrees.
Brush olive oil on bread on one side in an even layer. Bake for 5 minutes or until lightly toasted.
Remove from oven and turn the oven to broil.
Layer lightly salted chopped tomatoes and torn mozzarella pieces on the bread pieces, piling your ingredients to the height of your liking. Lightly salt and pepper the cheese.
Return to the oven until the cheese is melted (your oven is on broil, start checking after one minute!). If you prefer your cheese bubbly and brown, go for it! Sprinkle liberally with herb of your choice and serve.

Baked Carrot Cake Doughnuts

Carrot Cake Doughnuts
6 T. whole-wheat flour
6 T. all-purpose flour
1/4 c. old-fashioned oats
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. allspice
1/8 tsp. ground nutmeg
1/4 c. brown sugar, packed
1 large egg
3 T. vegetable oil
2 T. skim milk
1/2 tsp. vanilla extract
3/4 c. grated carrot (about 2 large carrots)
2 T. chopped walnuts, or pecans (optional)
Cream Cheese Icing
3 oz. reduced-fat cream cheese, at room temp
1/3 c. powdered sugar
2 T. milk
1/3 c. sweetened shredded coconut

Preheat oven to 350°F. Coat a 6-cup doughnut tin with cooking spray.
In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, and spices.
Make a well in the center of the dry ingredients.
Add egg, brown sugar, oil, milk, and vanilla to the well. Stir ingredients together until just combined.
Stir in carrot and nuts, if using.
Scoop the batter into the prepared cups.
Bake until a toothpick comes out without crumbs, 8-10 minutes.
Let cool in pan for at 10 minutes.
Once you remove the doughnuts, keep the oven on.
Place coconut on a small rimmed cookie sheet, and bake for 7-8 minutes, stirring twice (to avoid burnt edges).
To make the glaze, beat together cream cheese, powdered sugar, and milk.
Drizzle glaze over cooled doughnuts, and top with toasted coconut.

Baked Cheese Omelet

Prep time 5 mins
Cook time 35 mins
Total time 40 mins

An easy method for cooking an omelet and it feeds a crowd!
Author: Nikki

Recipe type: Breakfast
Serves: 12

12 eggs
16 oz. sour cream
1 cup. Picante sauce
8 oz. Monterey Jack cheese
8 oz. cheddar cheese
½ cup bacon, cooked, crumbled and chopped

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together eggs and sour cream until well blended and combined.
3. Grease a 9×13 pan.
4. Spread Picante sauce on the bottom of pan.
5. Sprinkle with 4 oz. Monterey Jack cheese and 4 oz. cheddar cheese.
6. Pour egg mixture on top of the cheese.
7. Sprinkle crumbled and chopped bacon over the top of egg mixture.
8. Sprinkle remaining cheese on top.
9. Bake at 350 degrees F for 35 minutes or until egg is firm in center.

Baked Chicken and Spinach Flautas

Recipe via Healthy. Delicious.

1/2-3/4 of a rotisserie chicken, shredded
16 ounces beer (or chicken broth)
2 cups water
1 teaspoon paprika
1 teaspoon kosher Salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 jalapeno pepper, minced
3 cups baby spinach, chopped
5 burrito-size flour tortillas (9 inches)
6 ounces queso quesadilla or other melting cheese, shredded
1 teaspoon olive oil, or cooking spray
Salsa, for serving

1. Preheat the oven to 450 degrees.
2. Put the shredded chicken into a saute pan with deep sides and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Baked Chicken and Vegetables

adapted from A Cozy Place Called Home
4 chicken thighs (I used bone-in, but you can use boneless chicken breast, cut up chicken, or even pork)
8 oz baby carrots
3 small potatoes, scrubbed and cut into large chunks
1 small onion, quartered
1/2 tsp salt
1/2 tsp pepper
1 tsp ground sage
1 TBS thyme
1 cup chicken broth
2 TBS cornstarch

Brown your meat in some hot oil and then place in a casserole dish
Top with carrots, potatoes, and onions
Season with salt, pepper, ground sage, and thyme
Mix chicken broth and cornstarch then pour over top
Bake uncovered for 45 minutes (Time will depend on the meat you use for example bone-in will take longer than boneless so account for that when you are cooking this.  The best bet is to use a meat thermometer) at 375 or until chicken is done and veggies are tender
Easy peasy!  You can't beat that at all!  This is such a simple dish, but it tastes incredible!  Add whatever you like and enjoy!

Below is the nutritional value per serving.  This recipe yields 4 servings.

Nutrition Facts
Serving Size 420 g
Amount Per Serving
Calories 364 Calories from Fat 83
% Daily Value*
Total Fat 9.3g 14%
Saturated Fat 2.5g 13%
Cholesterol 101mg 34%
Sodium 757mg 32%
Total Carbohydrates 31.1g 10%
Dietary Fiber 5.4g 22%
Sugars 5.2g
Protein 37.6g
Vitamin A 159% Vitamin C 47%
Calcium 7% Iron 21%
Nutrition Grade A-
* Based on a 2000 calorie diet

High in niacin
High in selenium
Very high in vitamin A
High in vitamin B6
High in vitamin C