April 8th, 2012 by alice
Tags: Chops, Crispy, Panko, Pork | 
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INGREDIENTS
- 2eggs
- 1teaspoonmilk
- 1clovegarlic, minced fine
- salt and pepper
- 1 1/2cupspanko
- 8 thin cutpork chops
- 1cupvegetable oil(for frying)
DIRECTIONS
- Mix together eggs, milk and garlic and let set for flavors to mix.
- Place panko crumbs in a shallow dish.
- Salt and pepper pork chops to taste and dip in the egg mixture.
- Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
- Place chops on a plate and let them set for at least 10 minutes to set the coating.
- Heat oil in large skillet over medium high heat.
- Fry chops for about 3 to 4 minutes per side or until golden brown.
- Do not overcook; these will cook very quickly.
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April 8th, 2012 by alice
Tags: Fruit, Passion, Vinaigrette | Print This Post
INGREDIENTS
- 1/2cuppassion fruit juice
- 1/8cupoil(try flavored oils too if you like)
- 1/8cupapple cider vinegar
- 1tablespoonhoney
- salt & pepper
DIRECTIONS
- Mix all ingredients well.
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April 8th, 2012 by alice
Tags: Gratin, Quick, Tortellini, Tuna | Print This Post
INGREDIENTS
- 1 (9 ounce)package refrigeratedcheese-filled egg tortellini
- 1 1/2cupsfrozen broccoli florets
- 1 (10 ounce)containeralfredo sauce(refrigerated kind, the jar kind, 10 oz. of homemade, or probably even the dry mix if you cooked it u)
- 1 (7 ounce)packagesolid white tuna(the dry pack is my favorite but 6 oz. of drained canned tuna works fine too)
- 1tablespoonbutteror olive oil
- 1/4cupItalian style breadcrumbs
- garlic or garlic powder, to taste
DIRECTIONS
- Preheat oven to broil.
- Cook tortellini according to package directions and add the broccoli florets during the last 4 minutes of cooking.
- Drain and return to pan.
- Note: It’s ok if the broccoli is still very crunchy at this point because it will cook more after the sauce is added.
- Add Alfredo sauce and tuna and mix well.
- If you are using the dry-packed tuna, break up large chunks as you stir.
- Cook over medium heat until thoroughly heated, stirring occasionally.
- Add garlic after the addition of sauce and tuna, if desired.
- Spoon mixture into an ungreased shallow casserole dish.
- Sprinkle bread crumbs over top of casserole and dot with butter or drizzle with oil (I have an oil sprayer that I like to use to distribute the oil over the crumbs evenly).
- Broil casserole 4 to 6 inches from heat for about 3 minutes or until the topping is golden brown.
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April 8th, 2012 by alice
Tags: Chicken, Volu, Vont | Print This Post
INGREDIENTS
- 2-4tablespoonsflour
- 2-4tablespoonsbutter
- 1cupchicken stock, chilled
- 1egg yolk, lightly beaten
- lemon juice
- cream
- 1onion, sliced
- 500gchickens, chopped
- 1 (400 g)canchampignon mushrooms or fresh mushrooms, quartered
- 2-3sheetspuff pastry
DIRECTIONS
- Preheat oven and prepare pastry for cooking To Make Roux: Melt butter in small saucepan.
- Add equal amount of flour and cook til smooth and golden The more of this you make up, the thicker the sauce.
- To make Sauce: To the roux add 1 cup of COLD chicken stock and bring to boil.
- Lower heat and add egg yolk, a squirt of lemon juice, and a couple of glugs of cream.
- Leave aside while you cook the chicken.
- Put pastry into oven for cooking Fry the onions over low heat until soft, raise heat, and add chicken& mushrooms, cook til just done.
- Add sauce, heat through and serve with puff pastry.
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April 8th, 2012 by alice
Tags: Chocolate, Raspberry, Smoothie | Print This Post
INGREDIENTS
- 3/4cupvanilla yogurt(I used fat-free)
- 1cupmilk(I used skim)
- 1/2cupfrozen raspberries
- 1/8cupchocolate protein powder(I used Designer Whey from GNC)
DIRECTIONS
- Put all ingredients into blender and blend until thoroughly mixed.
- Pour into tall glass and drink immediately.
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