Ingredients:
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar (or Brown Sugar Twin, if you're LCing like me)
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon
1 package Lipton tomato cup of soup mix
Directions:
Place all ingredients in blender with on\off speed for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour or pork rind "flour": Add 2 tbsp. mix to cup of flour for coating chicken.
Saturday, June 20, 2009
Oven-baked Crispy Chicken
Ingredients
4 large split chicken breasts, bone and skin still intact
1/2 C mayonnaise
1-3 oz bag of plain pork rinds finely ground
1/2 C grated parmesan cheese
2 tsp "KFC" seasoning mix (recipe in another post)
3-4 T melted butter
Preheat oven to 400 degrees.
Put mayo on a plate or a pie plate. In another shallow bowl, plate, or in a bag, mix the pork rinds, cheese, and seasoning.
Wash the chicken carefully and dry thoroughly.
Dip the chicken in the mayo, making sure it is totally coated but not overly thickly.
Coat the mayo covered chicken with the "breading".
Place chicken on a rack in a roasting pan (sprayed with nonstick spray).
Drizzle the melted butter over the chicken.
Bake for 45 to 60 minutes, or until the chicken is cooked through.
This recipe is easy, and the chicken turns out crispy and delicious.
4 large split chicken breasts, bone and skin still intact
1/2 C mayonnaise
1-3 oz bag of plain pork rinds finely ground
1/2 C grated parmesan cheese
2 tsp "KFC" seasoning mix (recipe in another post)
3-4 T melted butter
Preheat oven to 400 degrees.
Put mayo on a plate or a pie plate. In another shallow bowl, plate, or in a bag, mix the pork rinds, cheese, and seasoning.
Wash the chicken carefully and dry thoroughly.
Dip the chicken in the mayo, making sure it is totally coated but not overly thickly.
Coat the mayo covered chicken with the "breading".
Place chicken on a rack in a roasting pan (sprayed with nonstick spray).
Drizzle the melted butter over the chicken.
Bake for 45 to 60 minutes, or until the chicken is cooked through.
This recipe is easy, and the chicken turns out crispy and delicious.
Quick and Easy Broccoli Cheesy
Quick Cheesy Broccoli
1/2 bag frozen broccoli pieces
2 oz shredded cheddar cheese
1 tablespoon butter
1/4 cup sour cream or mayonnaise
salt and pepper to taste
Microwave on high for 2-3 minutes or until heated through.
I would stir some mustard into the cheese and broccoli after it's cooked, just because I love cheese with mustard.
1/2 bag frozen broccoli pieces
2 oz shredded cheddar cheese
1 tablespoon butter
1/4 cup sour cream or mayonnaise
salt and pepper to taste
Microwave on high for 2-3 minutes or until heated through.
I would stir some mustard into the cheese and broccoli after it's cooked, just because I love cheese with mustard.
Sun-dried Tomato and Herb Cream Sauce
INGREDIENTS
• 1 cup heavy cream
• 3 tablespoons butter
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 1 tbsp fresh basil, chopped
• salt and pepper to taste
DIRECTIONS
1. Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil.
2. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes and basil, and season with salt and pepper.
3. Remove from heat and serve.
• 1 cup heavy cream
• 3 tablespoons butter
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 1 tbsp fresh basil, chopped
• salt and pepper to taste
DIRECTIONS
1. Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil.
2. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes and basil, and season with salt and pepper.
3. Remove from heat and serve.
Friday, June 19, 2009
Bacon, Basil, and Mozz Chicken
Ingredients:
4-5 boneless skinless chicken breasts
1 lb mozzerella, cut into 10-12 slices (if there's any left over, better for the snacking!)
15-20 fresh basil leaves
8-10 slices bacon
Pour some cooking oil (not EVOO) into a deep frying pan ad preheat over medium to med-lo heat. Also, preheat your oven to 375.
1. Take a chicken breast and cut a sideways but not all the way through (butterfly it). Fill it with 2 slices of mozzarella and 3 basil leaves. Season it (not too much salt though) with salt and pepper.
2. Roll the chicken up as best as you can, trying to keep as much of the cheese and basil in the middle. Wrap 2 slices of bacon around the chicken, and if necessary, hold it together with toothpicks.
3. Then fry it with some oil at a fairly high temperature until it is nicely brown all around. Take it out of the frying pan and put it in an ovenproof dish (sprayed with PAM, please!) and put it in the oven.
4. Bake for about 25 minutes or until chicken is cooked through.
While the chicken is baking, you can make a quick and easy pan sauce. From the sauce in the frying pan you could make a nice sauce by adding some onion and garlic, and sauteeing until tender. Then, add chicken stock or wine and some mushrooms (if desired) and cream to add some depth to it.
This would also work with spinach in place of basil (use a couple of grates of nutmeg if you use the spinach, precooked spinach please because fresh would make things too watery) or sun-dried tomatoes. The world is your oyster!
4-5 boneless skinless chicken breasts
1 lb mozzerella, cut into 10-12 slices (if there's any left over, better for the snacking!)
15-20 fresh basil leaves
8-10 slices bacon
Pour some cooking oil (not EVOO) into a deep frying pan ad preheat over medium to med-lo heat. Also, preheat your oven to 375.
1. Take a chicken breast and cut a sideways but not all the way through (butterfly it). Fill it with 2 slices of mozzarella and 3 basil leaves. Season it (not too much salt though) with salt and pepper.
2. Roll the chicken up as best as you can, trying to keep as much of the cheese and basil in the middle. Wrap 2 slices of bacon around the chicken, and if necessary, hold it together with toothpicks.
3. Then fry it with some oil at a fairly high temperature until it is nicely brown all around. Take it out of the frying pan and put it in an ovenproof dish (sprayed with PAM, please!) and put it in the oven.
4. Bake for about 25 minutes or until chicken is cooked through.
While the chicken is baking, you can make a quick and easy pan sauce. From the sauce in the frying pan you could make a nice sauce by adding some onion and garlic, and sauteeing until tender. Then, add chicken stock or wine and some mushrooms (if desired) and cream to add some depth to it.
This would also work with spinach in place of basil (use a couple of grates of nutmeg if you use the spinach, precooked spinach please because fresh would make things too watery) or sun-dried tomatoes. The world is your oyster!
Wednesday, June 17, 2009
LC Russian or Thousand Island dressing
Ingredients:
1/4 c oil, either olive or canola
1/4 c Heinz reduced sugar ketchup
1 tbsp equivalent of sugar subsitute
1 tbsp white wine vinegar or red wine vinegar
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp paprika
1/4 tsp salt
1/8 tsp freshly ground black pepper
In a screw-top jar, combine all ingredients. Cover and shake well.
Serve immediately or cover and store in fridge for up to 2 weeks. Shake before serving.
This is great in my Rueben bakes, where I layer corned beef, then dressing, sauerkraut, more dressing, and top with Provelone. Yumm-o!
1/4 c oil, either olive or canola
1/4 c Heinz reduced sugar ketchup
1 tbsp equivalent of sugar subsitute
1 tbsp white wine vinegar or red wine vinegar
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp paprika
1/4 tsp salt
1/8 tsp freshly ground black pepper
In a screw-top jar, combine all ingredients. Cover and shake well.
Serve immediately or cover and store in fridge for up to 2 weeks. Shake before serving.
This is great in my Rueben bakes, where I layer corned beef, then dressing, sauerkraut, more dressing, and top with Provelone. Yumm-o!
Fresh Herb Vinaigrette
Ingredients:
1/3 c EVOO
1/3 c your choice of vinegar (I like apple cider vinegar or red wine)
1-2 tsp Splenda (or a drop or two of Sweetzfree, same difference)
1 tbsp snipped fresh thyme, oregano, or basil, OR 1/2 tsp dried thyme, oregano, or basil, crushed (I usually do 1/2 tbsp basil and 1/2 tbsp of parsley or rosemary)
1/4 tsp dry mustard OR 1 tsp Dijon-style mustard (I use the Dijon)
1 clove garlic, minced
1/8 tsp freshly ground black pepper
In a screw top jar, add all ingredients. Cover and shake well. Serve immediately or cover and store in fridge for 3 days if you used fresh herbs, up to a week if you went with dried. Shake before using.
Variations:
Apricot Vinaigrette:
As above, but use white wine vinegar and reduce amout to 2 tbsp, add 1/3 c apricot nectar. (Not LC)
Basalmic Vinaigrette:
As above, but use regular or white balsamic vinegar. (Not for Induction)
Orange Balsamic Vinaigrette:
Prepare Balsamic Vinaigrette as above except reduce the balsamic vinegar to 3 tbsp. Add 1/2 tsp finely shredded orange peel and 1/4 c orange juice (Not LC)
Ginger Vinaigrette:
Prepare as abovexn except use rice vinegar, subsitute 2 tbsp honey for the sweetner, and use 1 tsp fresly grated ginger instead of the herb. Add 2 tsp soy sauce (Not LC)
1/3 c EVOO
1/3 c your choice of vinegar (I like apple cider vinegar or red wine)
1-2 tsp Splenda (or a drop or two of Sweetzfree, same difference)
1 tbsp snipped fresh thyme, oregano, or basil, OR 1/2 tsp dried thyme, oregano, or basil, crushed (I usually do 1/2 tbsp basil and 1/2 tbsp of parsley or rosemary)
1/4 tsp dry mustard OR 1 tsp Dijon-style mustard (I use the Dijon)
1 clove garlic, minced
1/8 tsp freshly ground black pepper
In a screw top jar, add all ingredients. Cover and shake well. Serve immediately or cover and store in fridge for 3 days if you used fresh herbs, up to a week if you went with dried. Shake before using.
Variations:
Apricot Vinaigrette:
As above, but use white wine vinegar and reduce amout to 2 tbsp, add 1/3 c apricot nectar. (Not LC)
Basalmic Vinaigrette:
As above, but use regular or white balsamic vinegar. (Not for Induction)
Orange Balsamic Vinaigrette:
Prepare Balsamic Vinaigrette as above except reduce the balsamic vinegar to 3 tbsp. Add 1/2 tsp finely shredded orange peel and 1/4 c orange juice (Not LC)
Ginger Vinaigrette:
Prepare as abovexn except use rice vinegar, subsitute 2 tbsp honey for the sweetner, and use 1 tsp fresly grated ginger instead of the herb. Add 2 tsp soy sauce (Not LC)
Baked Stuffed Tomatoes
Ingredients:
4-6 tomatoes, beefsteak or equivalent
S&P
2 c ricotta
1 1/2 c shredded mozzarella or the Italian blend shredded cheese
1 1/2 c fresh Italian (flat-leaf) parsley, chopped
1 1/2 c fresh basil, chopped
2-3 cloves garlic, chopped
1 1/2 c grated Parmesan/Reggiano cheese
2 egg yolks
Directions:
Preheat the oven to 450
Make 8-12 tomato cups by cutting a small sliver off of both sides of the tomatoes (to create a flat bottom). Then cut the tomatoes in half from top to bottom (through the stem part), trim the stem off of both sides by notching it out of the tomato. Scoop the seeds and stuff from the middle of the tomatoes, leaving tomato cups. Be careful when scooping the stuff out of the tomato, as you don't want to puncture through the skin (helps it hold the cheese in better). Season the tomato cups with salt and pepper, set aside while you work on the filling.
Combine the ricotta, parsley, basil, garlic, and shredded cheese (but not the grated Parm). Season with s&p. Add the egg yolks and stir thoroughly. Spoon into the tomato cups. Sprinkle the top with the grated Parmesan/Reggiano cheese.
Arrange in a baking dish and bake for 15-17 minutes, or until bubbly and starting to brown.
4-6 tomatoes, beefsteak or equivalent
S&P
2 c ricotta
1 1/2 c shredded mozzarella or the Italian blend shredded cheese
1 1/2 c fresh Italian (flat-leaf) parsley, chopped
1 1/2 c fresh basil, chopped
2-3 cloves garlic, chopped
1 1/2 c grated Parmesan/Reggiano cheese
2 egg yolks
Directions:
Preheat the oven to 450
Make 8-12 tomato cups by cutting a small sliver off of both sides of the tomatoes (to create a flat bottom). Then cut the tomatoes in half from top to bottom (through the stem part), trim the stem off of both sides by notching it out of the tomato. Scoop the seeds and stuff from the middle of the tomatoes, leaving tomato cups. Be careful when scooping the stuff out of the tomato, as you don't want to puncture through the skin (helps it hold the cheese in better). Season the tomato cups with salt and pepper, set aside while you work on the filling.
Combine the ricotta, parsley, basil, garlic, and shredded cheese (but not the grated Parm). Season with s&p. Add the egg yolks and stir thoroughly. Spoon into the tomato cups. Sprinkle the top with the grated Parmesan/Reggiano cheese.
Arrange in a baking dish and bake for 15-17 minutes, or until bubbly and starting to brown.
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