Friday, May 31, 2013

Natural Fat Burner Drink

There is no magic way to reach fat loss but there is factors that lead to fat loss one of these factors is higher metabolism which is the state that your body starts to be in a catabolic in other simpler words its the rate of your body breaking down the food therefore if you want to get a higher rate of fat loss then you have to enhance your metabolism.Grape fruit is one of the most known fruits that enhance fat loss such as kiwi and much more.Make sure that your consistent on drinking this drink on daily basis and you will notice the higher fat loss rate!

  • Apple Cider Vinegar / 2 tsp
  • Grapefruit juice / 1 cup
  • Honey / 2 tsp
  1. Mix all the ingredients in 1 cup and drink it all on an empty stomach.
  2. Drink it 3~5 times a day.

Saturday, May 25, 2013

Chocolate Chip Cookie Cupcake


For the cupcakes:
  • 3 sticks unsalted butter, at room temperature
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips (semisweet or bittersweet)

For the filling:
  • 4 tbsp. unsalted butter, at room temperature
  • 6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

For the frosting:
  • 2 sticks unsalted butter, at room temperature
  • ½ cup light brown sugar, packed
  • 2 1/3 cups confectioners' sugar
  • 2/3 cup all-purpose flour
  • ½ tsp. salt
  • 2 tbsp. milk
  • 2 tsp. vanilla extract

For garnish:
  • Tiny chocolate chip cookies
  • Mini chocolate chips

  1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
  3. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  4. To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
  5. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
  6. To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
  7. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Ferrero Rocher Cupcakes with Nutella

For the cupcakes:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the filling:
12 Ferrero Rocher candies, unwrapped
For the frosting:  (****I doubled this is listed here as I doubled it.  I wanted a lot of frosting.  If you would like less, please divide this ingredient list in half.)
1 and 1/2 cups (24 tablespoons) unsalted butter, at room temperature
6 cups confectioners’ sugar
2/3 cup milk
2 teaspoons vanilla extract
1 cup Nutella
1. For the cupcakes: Preheat the oven to 350 degrees. Line a cupcake pan with the liners of your choice.
2. In a medium bowl, whisk together the cocoa, flour, baking powder, and salt.
3. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes or so.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the vanilla.
6. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
7. Divide the batter evenly into your prepared cupcake pan.
8. Lightly press a Ferrero Rocher candy into the center of each cupcake.   (It’s ok if you don’t cover it completely with batter.  I used a spoon to try to help cover it and I think this worked well.)
9. Bake the cupcakes until a tester inserted into the center (around the Ferrero Rocher candy) comes out clean, about 20-25 minutes.
10. For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment,  beat the butter until smooth and creamy, about 2 minutes.
11. With the mixer speed on low, slowly and gradually add the confectioners’ sugar, mixing until combined.
12.  Add the remaining ingredients, adjusting to taste, and mix until smooth.

All-American Grilled Burger

1 clove garlic, minced, or 2 Tablespoons finely chopped onion
2 Tablespoons catsup
1 Tablespoon steak sauce
1 Tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
1 teaspoon vinegar
For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, and hot pepper sauce.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.
In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.
Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.
To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired.

Bacon Onion CheeseBurger

8 strips bacon, cooked and broken into pieces
3 cups sliced onion
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound lean ground beef
2 Tablespoons Worcestershire sauce
1/2 teaspoon coarse ground pepper
2 cloves garlic, minced
1 cup shredded cheddar cheese, divided
4 hamburger buns
In a large skillet cook onion in the 4 teaspoons hot oil over medium heat about 10 minutes or until golden brown; stir occasionally. Stir in bacon pieces, salt and 1/4 teaspoon pepper. Cover; keep warm.
Meanwhile, in a large bowl combine beef, Worcestershire sauce, the 1/2 teaspoon pepper, and the garlic. Divide into eight equal portions.
Shape each portion into a 4-inch diameter patty. Sprinkle half of the cheese evenly among each of four of the patties. Top with remaining patties, pressing down lightly and sealing edges well.
Grill patties directly over medium heat for 14 to 18 minutes or until done (160 degree F), turning once halfway through grilling.
Top burgers with remaining cheese the last 1 to 2 minutes of cooking time or until melted.
To serve, place patty on a toasted hamburger bun; top with bacon-onion mixture. Makes 4 sandwiches.

Double Salsa Burger

1 large tomato, seeded and finely chopped
1/2 cup finely chopped green sweet pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 clove garlic, minced
1 Tablespoon snipped cilantro
1/4 teaspoon salt
1-1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and/or guacamole
For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic, cilantro, and salt. Set aside 2 Tablespoons of the salsa. Cover and chill remaining salsa until serving time.
In another bowl combine ground beef and the 2 Tablespoons of salsa; mix well.
Shape mixture into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly over medium coals for 13 to 15 minutes or until an instant-read thermometer inserted in side of patty registers 160 degrees F, turning patties once halfway through grilling time.
Arrange shredded lettuce on individual plates. Top with burgers, remaining salsa, and cheddar cheese.
Serve with sour cream and/or guacamole.

Thursday, May 23, 2013

Ramen Noodle Salad

1/2 head green cabbage, chopped
1/2 carrot, shredded
4 green onions, chopped
1 package ramen noodles (Oriental flavor)
2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds
Dressing (whisk or shake together):
1/2 cup salad oil
3 Tablespoons balsamic vinegar
3 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Flavor packet from ramen noodles
1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool.
2. Combine cabbage, carrots and onions.
3. Break up noodles and add to vegetables.
4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.

Curry Chicken Salad


  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne (red) pepper
  • ¼ teaspoon black pepper
  • 1 onion
1 large chicken
The Whole Recipe:
  • 3 cups cooked, shredded chicken
  • ½ cup plain yogurt
  • 1 teaspoon yellow curry powder
  • ½ teaspoon salt
  • ⅓ cup loosely packed cilantro leaves
  • 3 tablespoons toasted slivered or sliced almonds (optional)


  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. 

  1. Mix all ingredients together thoroughly. Serve on crackers or bread and store leftovers in the fridge.

Banana Bread With Chocolate Chips

  • 2/3 cups semisweet chocolate chips
  • 1/2 cup light brown sugar
  • 1/4 cup chopped walnuts
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 stick unsalted butter, room temperature
  • 1 large egg
  • 3 very ripe mashed bananas
  • 3 tablespoons milk

  1. Preheat oven to 350°F. Spray a 9×5-inch metal loaf pan.
  2. Stir chocolate chips, brown sugar, and walnuts together in a small bowl. Set aside.
  3. Sift all purpose flour, baking soda, baking powder, cinnamon, and salt into medium bowl.
  4. Beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas and milk. Add dry ingredients and blend well.
  5. Spread half of batter in loaf pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.
  6. Bake until tester inserted into center comes out clean, about 50 minutes. Cool coffee cake in pan on rack.

Baked Cheese Chips

  • Cheese of your choice. This time I used mild cheddar
  • Parchment paper-must be parchment
  • Baking sheet
  • Paper towel
  • Sour Cream
  • Salsa
  1. Preheat your oven to 350 degrees F. While the oven is doing its thing, cut up your cheese. 
  2. Lay the parchment paper on the baking sheet and place the cheese on the parchment paper. Don't over crowd them, they will spread out. 
  3. Bake until bubbly and brown, about 10 minutes. Once you take them out of the oven, place the crispy cheese on paper towel and blot with another piece of paper towel. You don't realize how greasy cheese is until you cook or bake with it.
  4. Eat with sour cream mixed with salsa. Presidents Choice White Corn and Black Bean. Seriously delicious. 
  5. Bon Appetit

Wednesday, May 22, 2013

Spicy Buffalo Wings

24 chicken wings
1/2 cup melted butter
6 Tablespoon hot pepper sauce
1/4 teaspoon cayenne pepper
4 Tablespoon soy sauce
1 cup brown sugar
6 clove garlic, minced

Preheat oven to 400 degrees F.
Place wings in a baking pan.
In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar, and garlic.
Brush wings with the sauce.
Bake for 40 to 45 minutes or until cooked through, basting frequently.
Just before serving, pour remaining sauce over wings, broil for one minute to crisp the skin.

Cappuccino Cheesecake

Crust Ingredients:
1 1/2 cups finely chopped nuts
2 Tablespoons sugar
3 Tablespoons butter, melted
Filling Ingredients:
32 oz cream cheese, softened
1 cup sugar
3 Tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 Tablespoon instant coffee granules
1/4 teaspoons cinnamon
1/4 cup boiling water

1. Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
4. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
5. Bake at 450 degrees F., 10 minutes., then reduce oven temperature to 250 degrees F; continue baking 1 hour.
6. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Tuesday, May 21, 2013

White Chicken Chili

3 jalapeno peppers, stemmed and seeded
3 poblano chiles, stemmed, seeded and chopped coarse
3 Anaheim chiles, stemmed, seeded, and chopped coarse
2 onions, chopped course
3 pounds bone-in, skin-on split chicken breasts (about 4 split breasts), trimmed
Salt and pepper
2 tablespoons canola oil
6 garlic cloves, minced
1 tablespoon ground cumin
1½ teaspoons ground coriander
2 (15 ounce) cans cannellini beans, rinsed
4 cups low-sodium chicken broth
¼ cup minced fresh cilantro
4 scallions, sliced thin
3 tablespoons fresh lime juice from 2 limes
1 tablespoon minced fresh oregano
1. Mince 2 of the jalapeno chiles. Toss the poblano chiles, Anaheim chiles, minced jalapenos, and onions together in a bowl. Working in two batches, pulse the vegetables in a food processor to the consistency of chunky salsa, about 12 pulses; set aside.
2. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the chicken thoroughly, 10 to 15 minutes. Transfer the chicken to a plate.
3. Add the processed vegetable mixture, garlic, cumin, and coriander to the fat in the pot and cook over medium heat, stirring often, until the vegetables are softened, about 10. Remove the pot from the heat.
4. Process 1 cup of the cooked vegetable mixture, 1 cup of the beans, and 1 cup of the broth together in the food processor until smooth, about 20 seconds. Pour the pureed mixture back into the pot and stir in the remaining 3 cups broth, scraping up any browned bits.
5. Add the browned chicken, along with any accumulated juice, and bring to a simmer. Cover and reduce the heat to medium-low, and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10 to 15 minutes.
6. Transfer the chicken to a bowl. When cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Meanwhile, stir the remaining beans into the chili and continue to simmer over medium heat until the beans are heated through and the chili has thickened slightly, about 10 minutes.
7. Return the shredded chicken to the chili and continue to cook until heated through, about 2 minutes. Mince the remaining jalapeno and stir into the soup with the cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste and serve.
Serves 8
Serving size: 1½ cup
Per serving
Calories 250 
Fat 6g
Saturated 0.5g
Cholesterol 65mg
Sodium 580mg
Carb 19g
Fiber 5g
Protein 30g

Caribbean Pot Roast

2 medium sweet potatoes, cubed
2 large carrots, sliced
¼ cup chopped celery
1 boneless beef chuck roast (2½ pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
¾ teaspoon salt
¾ teaspoon ground coriander
¾ teaspoon chili powder
½ teaspoon dried oregano
 teaspoon ground cinnamon
¾ teaspoon grated orange peel
¾ teaspoon baking cocoa
1 can (15 ounce) tomato sauce
1. Place potatoes, carrots and celery in a 5-quart slow-cooker. In a large skillet, brown the meat in oil on all sides. Transfer meat to slow cooker.
2. In the same skillet, sauté onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasoning, orange peel and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.
Serves 10
Serving size: 3 ounces cooked beef with ½ cup vegetable mixture
Per serving
Calories 278 
Fat 12g
Saturated 4g
Cholesterol 74mg
Sodium 453mg
Carb 16g
Fiber 3g
Protein 25g

Spaghetti with Turkey Meatballs

For the Sauce:
1 tablespoon olive oil
1 medium onion, chopped (about 1½ cups)
4 cloves garlic, minced (about 4 teaspoons)
3 tablespoons tomato paste
One 28-ounce can crushed fire-roasted tomatoes, with their juices
1 teaspoon finely minced canned chipotle chile in adobo sauce, or more to taste
2 teaspoons dried oregano
1 sprig fresh rosemary
Salt and freshly ground black pepper to taste
¼ cup torn fresh basil
For the Meatballs:
Cooking spray
1 pound lean ground turkey meat*
1 slice whole-wheat bread, crusts removed and pulsed into crumbs in a food processor
¼ cup freshly grated Parmesan
½ cup finely grated carrot
½ cup finely chopped onion
2 large garlic cloves, minced (about 2 teaspoons)
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh thyme
1 large egg, lightly beaten
½ teaspoon salt
Freshly ground black pepper
For the Spaghetti:
One 16-ounce box whole-wheat spaghetti
⅓ cup freshly grated Parmesan cheese
Minced fresh flat-leaf parsley for garnish
1. To make the sauce, in a 4-quart saucepan heat the oil over medium heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomato paste, tomatoes, chipotle, oregano, and rosemary, bringing to a low boil, reduce the heat to low, and cook until the liquid has evaporated slightly, about 15 minutes. Season with salt and pepper.
2. While the sauce is cooking, make the meatballs. Preheat the broiler. Spray a baking sheet with cooking spray. Combine the ingredients for the meatballs in a large bowl. Form into 2½-inch balls and place on a baking sheet. Broil until browned and almost entirely cooked through, about 10 minutes.
3. Meanwhile, removed the rosemary sprig from the sauce and stir in the basil. Add the meatballs to the sauce, cover, and cook until sauce has slightly thickened and meatballs have absorbed some of the sauce, about another 10 minutes.
4. While the meatballs are cooking, cook the spaghetti according to the package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss together, and heat through over medium heat. Divide evenly among 6 pasta bowls, sprinkle with the Parmesan, garnish with parsley, and serve.
Serves 6
Serving size: 1 cups pasta and sauce, plus 2 meatballs

Per serving
Calories: 330
Total Fat: 10.5 g
Mono: 4.3 g
Poly: 2 g
Sat: 3 g
Protein: 23 g
Carb: 38 g
Fiber: 7.5 g
Cholesterol: 60 mg
Sodium: 625 mg

Turkey Sausage Pizza

2-2¼ cups (11 to 12 ounces) bread flour
2 cups (11 ounces) whole-wheat flour
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1½ teaspoons salt
3 tablespoons olive oil
1½ cups warm water (110 degrees)
1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon salt
4 teaspoons olive oil
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded, and sliced into ¼-inch thick strips
4 ounces hot or sweet Italian turkey sausage, removed from its casing
Salt and pepper
3 cups shredded part-skim mozzarella cheese (about 12 ounces)
¼ cup grated Parmesan cheese
1. Pulse 2 cups of the bread flour, whole-wheat flour, yeast, and salt in a food processor to combine. With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.
2. Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining ¼ cup bread flour, 1 tablespoon at a time, and pulse to incorporate.
3. Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly double in size, 1 to 1½ hours, before using.
4. Meanwhile, prepare sauce. Pulse the drained tomatoes, oil, garlic, and salt together in a food processer until coarsely ground and no large pieces remain, about 12 pulses. Transfer the mixture to a liquid measuring cup and add the reserved canned tomato juice until the sauce measures 2 cups.
5. Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour).
6. Meanwhile, heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and pepper and cook until softened, about 8 minutes. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Season with salt and pepper to taste and transfer to a bowl.
7. Turn the dough out onto a lightly floured surface, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time, press and roll the dough into a 14-inch round flouring the surface as necessary. Transfer the dough to a rimless (or inverted) baking sheet lined with parchment paper and reshape as needed.
8. Lightly brush the outer ½-inch edge of the dough with 1 teaspoon more oil. Spread 1 cup of the pizza sauce over the dough, leaving a ½-inch border at the edge. Sprinkle with 1½ cups of the mozzarella, 2 tablespoons of the Parmesan, and half of the sausage mixture.
9. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Assemble the second pizza while the first bakes.)
10. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Slice the pizza into 8 slices and serve hot. Let the stone reheat for 5 minutes before baking the second pizza.
Serves 8
Serving size: 2 slices
Per serving
Calories 520 
Fat 21g
Saturated 7g
Cholesterol 30mg
Sodium 1140mg
Carb 64g
Fiber 7g
Protein 24g

Chicken Alfredo

2 pounds boneless chicken breasts
4 Tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound fettuccine
1. Heat oil in a 10 inch skillet.
2. Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.
3. In a saucepan, melt the butter, then add the cream and Parmesan cheese.
4. Cook over low heat, stirring constantly. Do not boil.
5. Mix chicken and Alfredo sauce together.
6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.

Saturday, May 18, 2013

Chicken and Dumplings

1 4-pound whole chicken
3 quarts water
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 teaspoon salt
¼ teaspoon freshly ground black pepper
10 garlic cloves, peeled
4 thyme sprigs
2 bay leaves
¼ cup all-purpose flour (about 1 ounce)
2 teaspoons cornstarch
3 tablespoons heavy cream
¾ cup 1% low-fat milk
1 large egg
1½ cups all-purpose flour (about 6¾ ounces)
1 tablespoon baking powder
1 tablespoon cornmeal
½ teaspoon salt
Remaining Ingredients:
1 tablespoon fresh chopped parsley
Freshly ground black pepper
1. To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through sieve into a large bowl; discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
2. Pour stock into 2 zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off 1 bottom corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).
3. Heat a cast-iron skillet over medium-high heat 5 minutes. Lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add  cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thick. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
4. To prepare dumplings, combine milk and egg in a medium bowl. Lightly spoon 1½ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, cornmeal, and ½ teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.
5. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook 3 minutes or until dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter. Keep warm. Repeat procedure with remaining dumpling batter.
6. Remove pan from heat; slowly pour stew over dumplings. Sprinkle with parsley and freshly ground black pepper. Serve immediately.
Serves 6
Serving size: 1 cups stew and 4 dumplings
Per serving
Calories: 334 (21% from fat)
Total Fat: 7.9 g
Sat: 3.2 g
Mono: 2.4 g
Poly: 1.2 g
Protein: 31.4 g
Carb: 32.2 g
Fiber: 1.2 g
Cholesterol: 130 mg
Iron: 3.3 mg
Sodium: 755 mg
Calcium: 211 mg

Red Velvet Cupcake

Cake Ingredients:
1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda
Frosting Ingredients:
3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter
Red Velvet Cake Directions:
1. In a larger mixer bowl, cream together butter and sugar.
2. Add eggs one at a time, beating well after each addition.
3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.
4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.
5. Add vanilla flavoring, mix well.
6. Blend the baking soda into the batter.
7. Transfer into two floured and greased 9 inch round cake pans.
8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Friday, May 17, 2013

Cherry Cheesecake

Crust Ingredients:
1 package yellow cake mix
1/3 cup butter, softened
1 egg
Filling Ingredients:
2 (8 oz.) packages cream cheese
2 eggs
1 Tbsp. vanilla
3/4 cup sugar
Topping Ingredients:
2 cups sour cream
1 Tbsp. vanilla
1/4 cup sugar
1 (21 oz.) can cherry pie filling
1. Preheat oven to 350 degrees F.
2. Mix cake mix, butter and egg with mixer on low speed until crumbly. Place into an ungreased 13 x 9 x 2 pan.
3. Combine cream cheese, eggs, 1 Tbsp. vanilla and 3/4 cup sugar, mix with electric mixer until smooth. Spoon over cake crust.
4. Bake 20 to 25 minutes until set.
5. Mix sour cream, 1 Tbsp. vanilla and 1/4 cup sugar until smooth; spread on top of cheesecake. Bake 5 minutes longer. Cool completely.
6. Spread cherry pie filling on top and refrigerate at least 8 hours.

Amaretto Cheesecake

1 1/2 cups graham cracker crumbs
1 teaspoon cinnamon
2 Tablespoons sugar
1 stick butter, melted
24 oz. cream cheese (3 packages, 8 oz. each)
4 eggs
1 cup sugar
1/4 cup heavy whipping cream
1/3 cup Amaretto (up to 1/2 cup)
8 oz. sour cream
1 Tablespoon Amaretto
1 Tablespoon plus 1 teaspoon sugar

1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan.

2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar and the whipping cream, then add the eggs one at a time (beating well after each addition).
3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes.
4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500 degrees F.
5. Let set for 48 hours in the refrigerator.

Chicken Quesadilla

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
1/3 cup shredded monterey jack cheese
1/3 cup shredded cheddar cheese
1/2 medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
1/4 teaspoon finely chopped cilantro
1 dash salt
For serving as toppings:
Sour cream
1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
5. Sprinkle the cilantro and a dash of salt over the other ingredients.
6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.

African Chicken

Time:29 min             Yield: Makes 6 servings
6 broiler-fryer chicken breast halves, skinned and boned 
1/4 cup light rum 
1 Tablespoon soy sauce 
1 Tablespoons dark brown sugar 
1/2 teaspoon minced fresh ginger 
1/8 teaspoon ground cloves 
1 garlic clove, minced 
1 Tablespoons canola oil 
1/4 cup, plus 2 Tablespoons sliced green onion 
1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes 
2 cups okra, cut in 1-1/2 inch pieces 
2 medium tart apples, cored and cut in 1/2 inch rings 
1 can (14 oz.) low sodium chicken broth 
1-1/2 teaspoons cornstarch 
1/8 teaspoon pepper 
2 Tablespoons fresh lime juice
1. In shallow glass baking dish, place chicken in single layer.
2. In small bowl, make marinade by mixing together rum, soy sauce, brown sugar, ginger, cloves and garlic.
3. Pour over chicken, cover and chill 30 minutes. Remove chicken from marinade and dish. Reserve marinade.
4. In electric skillet (or large frypan), place oil and heat to medium temperature.
5. Add chicken and cook about 8 minutes or until brown on all sides.
6. Add 1/4 cup green onion, sweet potatoes, okra, apple rings, chicken broth and reserved marinade.
7. Cover; reduce heat and simmer about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.
8. Remove chicken and vegetables to serving platter; keep warm.
9. Increase heat to high temperature and bring liquid in frypan to a boil, stirring until liquid is reduced by about 1/3.
10. Place cornstarch in a small cup, add water and stir until smooth. Add to frying pan and cook, stirring, 1 minute, or until liquid has thickened.
11. Stir in pepper and lime juice.
12. Spoon sauce over chicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish with lime slices.

Wednesday, May 15, 2013

Cream Tiramisu

  • 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
  • 250 ml baileys
  • 400 grams savoiardi biscuits
  • 2 large eggs
  • 75 grams caster sugar
  • 500 grams mascarpone cheese
  • 2 ½ teaspoons cocoa powder
  1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
  2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
  3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
  4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
  5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

Tuesday, May 14, 2013

Chicken Kiev

You’ll Need
  • 4 boneless chicken breast halves
  • ¼ cup room temperature butter
  • 3/4 teaspoon crumbled dried tarragon
  • ¼ teaspoon teaspoon salt
  • ½ cup all purpose flour
  • 2 eggs, beaten
  • 1 cup dry breadcrumbs
  • Melted butter
  1. Preheat oven to 425 degrees F.
  2. Lightly butter 8-inch square baking dish.
  3. Pound chicken to 1/4-inch thickness.
  4. Combine 1/4 cup butter, tarragon and salt in small bowl and blend well.
  5. Place equal portions of butter mixture in center of chicken breasts.
  6. Fold ends over and tuck in sides, securing with toothpicks if necessary.
  7. Roll chicken in flour.
  8. Dip in eggs, then coat with breadcrumbs, covering completely.
  9. Arrange in prepared baking dish.
  10. Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired.
  11. Serve immediately.