Ingredients

·      1 cup italian bread crumbs

·      2 tablespoons butter or margarine, melted

·      1 lb boneless, skinless chicken breasts thin slices

·      salt

Method

·      Preheat oven to 375 degrees F. 

·      Sprinkle salt on the chicken

·      In a shallow dish, mix bread crumbs and butter.  Roll chicken in crumb mixture.

·      Place on ungreased cookie sheet.

·      Bake 10 to 15 minutes or until chicken is no longer pink in center and coating is crips.

 

Ingredients

·      1 pound skinless, boneless chicken breast - cubed

·      2 cups frozen green peas and carrots

·      1/2 cup sliced celery

·      2 tablespoon butter

·      1/3 cup chopped onion

·      1/3 cup all-purpose flour

·      1/4 teaspoon celery salt or seed

·      1 3/4 water

·      1 chicken bouillon cube

·      2/3 cup milk

·      salt and pepper

·      2 (9 inch) pie crusts

Method

·      Preheat oven to 425 degrees F.

·      In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

·      In the saucepan over medium heat, add butter and onions and cook until soft and translucent.  Stir in flour, celery seed, bouillon cube, salt and pepper.  Slowly stir in water and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.

·      Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust, seal edges and cut away excess dough.  Make small slits in the top to allow steam to escape.

                  Bake in the oven for 30to 35 minutes or until pastry is golden brown.  Cool for 10 minutes before serving.

 

Ingredients

·      1 cup plain breadcrumbs

·      2 eggs

·      1 pound sea scallops ( i used small ones)

·      1/2 teaspoon salt

·      vegetable oil for frying

Method

·      In a medium bowl, beat eggs.

·      In a medium zip lock bag, add salt and breadcrumbs, shake to combine.

·      Place scallops, 5 to 6 scallops at a time, in the bag and shake to coat.

·      Then dip the scallops into the egg to coat.

·      Place the scallops back into the flour to coat for a second time. Repeat this method on remaining scallops.

·      Gently drop scallops into hot oil, deep fry,  allowing to turn golden brown in color.

·      Remove from the oil and transfer to a paper towel lined plate. Serve with tartar sauce.

 

Ingredient

• 1 pound halibut or cod steaks, boned and cut into 1 inch cubes

• 1 medium lime, juiced

• black pepper

• 4 large tomatoes, diced

• 1 large onion, diced

• 4 cloves garlic, minced

• oil

• 2 tablespoons cilantro, chopped

Method

• In a small bowl, combine fish, 1 tablespoon lime juice and black pepper. Stir to coat and marinate for at least 15 to 20 minutes.

• In a skillet, heat oil over high heat. Add fish and cook for 2 to 3 minutes or until lightly browned. Reduce heat to medium, cook for about 5 minutes or until fish begins to flake when tested with fork. Remove fish and set aside.

• Add tomato, onion and garlic to skillet. Cook and stir for about 3 minutes or until onions are soft.

• Return fish to skillet, cook and stir for 2 minutes. Add remaining lime juice and cilantro, stir and remove from heat.

Ingredients

• 1 pound chicken tenders or boneless chicken breast, cut into ¼ inch thick strip.

• 2 lime, juiced

• 5 cloves garlic, minced

• oil

• 1 red bell pepper, sliced into strip

• 1 green bell pepper, sliced into strip

• 1 medium onion, sliced

• ½ teaspoon ground cumin

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 3 tablespoon sour cream

• flour tortillas, warmed

Method

• In a medium bowl, combine chicken, lime juice and half of garlic, toss to coat. Marinate in the refrigerator for 30 minutes.

• Heat oil over medium heat. Add chicken mixture, cook for 5 to 7 minutes or until browned and no longer pink inside. Remove chicken from skillet and set aside.

• Add bell peppers, onion and remaining garlic and cook for about 5 minutes or until tender.

• Add cumin, salt and pepper. Add chicken and cook for about 2 minutes.

• To serve, spread sour cream evenly on one side of each tortilla. Add chicken and bell pepper mixture over sour cream then roll up tortillas.

 

Ingredients

• 1 pound chicken tenders or boneless chicken breast, cut into ¼ inch thick strips

• 1 egg white

• 1/3 cup Parmesan cheese, grated

• 1/3 cup cornflakes, crumbled

• ½ teaspoon paprika

• salt and pepper

Method

• In a small bowl, whisk together egg white and 2 teaspoon water.

• In a medium bowl, combine Parmesan cheese, cornflakes, paprika, salt and pepper.

• Dip each chicken strip into egg white mixture then roll in the cornflakes mixture.

• Place chicken strips on a greased baking sheet.

• Preheat the oven to 400 degrees F.

• Bake the chicken for 20 minutes or until crisp and no longer pink inside.

 

Ingredients

• 1 pound pork tenderloin cut into small strips

• 2 tablespoon rice cooking wine

• 1 tablespoon soy sauce

• 2 teaspoon cornstarch

• 1 teaspoon ginger root, grated

• 1 pound asparagus, trimmed and cut into 4 pcs

• oil

• 3 green onions, cut into 1 ½ inch pieces

• 1 cup shitake mushroom, sliced

• ½ cup chicken broth

• 1 teaspoon sugar

Method

• In a bowl, combine pork, half of the wine, soy sauce, cornstarch, ginger and stir to coat. Set aside.

• Heat oil over high heat, stir fry onions about 30 seconds.

• Add pork, stir fry until no longer pink, about 1 minute.

• Add asparagus and mushrooms, stir fry for a minute.

• Add chicken broth, sugar and remaining wine. Stir fry until asparagus is tender-crisp, about 2 minutes.

Ingredients

• 4 tablespoons (1/2 stick) butter or 2 tablespoon oil

• 1/2 white onion, sliced and quartered (1 cup)

• 2 red bell pepper, chopped (2 cup)

• 4 clove garlic, minced

• 2 boneless, skinless chicken breast halves, bite sized

• 1 cup shrimp, peeled

• 1 medium tomato, chopped

• 4 to 6 mushrooms, sliced (1 1/4 cup)

• 1 cup chicken stock or 1 chicken bouillon cube per 1 cup water

• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)

• 1/4 teaspoon paprika

• 1/4 teaspoon ground pepper

• 1/4 teaspoon dried thyme

• 1 12-ounce box fettuccine

• 2 teaspoons chopped fresh parsley

• 1/2 teaspoon cornstarch

Method

• Cook pasta according to package direction.

• Melt butter in a large skillet over medium/ high heat.

• Sauté the bell peppers, onions, and garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.

• Add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.

• Add shrimp; cook for 3 - 5 minutes or until shrimp turns pink

• Add the tomatoes, mushrooms, chicken stock (or chicken cubes and 1 cup water), salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes.

• combine cornstarch with 2 tablespoons of cold water in a small bowl and stir to dissolve then add to the pan and stir it in until it thickens.

• Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.

Ingredients

·      2 1/4 cups flour

·      1/2 cup unsweetened cocoa powder

·      1 teaspoon baking soda

·      1/2 teaspoon salt

·      1 cup butter, softened

·      2 1/4 cups sugar

·      4 eggs

·      1 cup sour cream

·      1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)

·      1 ounce red food coloring ( if the red color is not important to you, use only 1 teaspoon, it doesnt change the taste)

·      4 teaspoons vanilla extract

Cream Cheese Frosting

·      1 (8 ounce) package cream cheese, softened

·      1/4 cup butter, softened

·      2 tablespoons sour cream

·      2 teaspoons vanilla extract

·      1 (16 ounce) box confectioners’ sugar

Method

·      Preheat oven to 350 degrees F.

·      Mix flour, cocoa powder, baking soda and salt in medium bowl.  Set aside.

·      Beat butter and sugar in large bowl with electric mixer on a medium speed 5 minutes or until light and fluffy.

·      Beat in eggs, one at a time.  Mix in sour cream, milk, food color and vanilla.  Gradually beat in flour mixture on low speed until just blended.  Do not overbeat. 

·      Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

·      Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.  Gently remove from oven.  Cool in pans for 5 minutes.  Remove from pans; cool completely. 

·      Frost with Cream Cheese Frosting.

To make Cream Cheese Frosting:
Beat cream cheese, butter, sour cream and vanilla extract in large bowl until light and fluffy.  You can also add food color.  Scrape bowl and beat again,  Gradually beat in confectioners’ sugar until smooth. 

 

Ingredients

·      3 medium crabs

·      4 cups coconut milk about 2 cans (13.5 fl oz per can)

·      1 lbs squash (kalabasa), sliced into cubes

·      1 bunch string beans, cut into 2.5 inch length

·      2 tablespoon fish sauce

·      1/2 teaspoon ground black pepper

·      1 medium onion, sliced

·      3 cloves garlic, minced

·      cooking oil

Method

·      In a large pot over medium-high heat, add the oil and heat.

·      Add garlic and onion and sauté, stirring for 1 minute.

·      Add coconut milk, fish sauce and ground black pepper and cook for 10 minutes in medium heat.

·      Add crabs and stir.  Cook for 10 minutes.

·      Add squash and cook until it becomes a bit soft.

·      Add string beans, stir and cook for about 3 to 5 minutes.