Pumpkin Season!
The Joy of Baking website has a page full of delish-looking pumpkin recipes- I just wish I could try them all, see if there is one there that strikes your fancy...
Wednesday, September 22, 2010
Tuesday, September 21, 2010
Crispy Balsamic Baked Chicken Breasts
I just made this and it was so easy and yummy. It's probably similar to shake-and-bake, but I imagine it's better for you. Plus, we love any and all recipes containing balsamic vinegar.
*1/3 cup breadcrumbs (use Italian flavored or regular and add some Italian seasoning)
*1/2 tsp dry parsley flakes
*1/2 tsp garlic powder
*1/4 tsp garlic salt
*1/3 cup Parmesan cheese
*2 tsp balsamic vinegar
*2 egg whites
*2 boneless chicken breasts
1. Put bread crumbs, parsley, garlic powder, garlic salt, and cheese in medium bowl and mix.
2. Whisk together vinegar and egg whites in smaller bowl.
3. Dip chicken in vinegar mixture then dry mixture.
4. Place on Pam-sprayed rack placed on foil-lined cookie sheet (I used my metal cookie rack for this and it worked well).
5. Spray the top of the chicken breasts with cooking spray (I forgot this step and it still worked).
6. Sprinkle with a little salt and pepper.
7. Bake at 400 for 30-40 minutes, until fork tender and the juices run clear.
*1/3 cup breadcrumbs (use Italian flavored or regular and add some Italian seasoning)
*1/2 tsp dry parsley flakes
*1/2 tsp garlic powder
*1/4 tsp garlic salt
*1/3 cup Parmesan cheese
*2 tsp balsamic vinegar
*2 egg whites
*2 boneless chicken breasts
1. Put bread crumbs, parsley, garlic powder, garlic salt, and cheese in medium bowl and mix.
2. Whisk together vinegar and egg whites in smaller bowl.
3. Dip chicken in vinegar mixture then dry mixture.
4. Place on Pam-sprayed rack placed on foil-lined cookie sheet (I used my metal cookie rack for this and it worked well).
5. Spray the top of the chicken breasts with cooking spray (I forgot this step and it still worked).
6. Sprinkle with a little salt and pepper.
7. Bake at 400 for 30-40 minutes, until fork tender and the juices run clear.
Friday, September 3, 2010
Cucumber Salad
If you planted as many cucumbers as I did, you need to find some creative ways to eat them. (Since I don't like pickles).We had this salad last night- it is very simple and very good, and goes well with fish.
1 medium cucumber
1/4 red bell pepper, diced
3 green onions, thinly sliced
1 Tbs chopped fresh cilantro
Dressing
1 Tbs. honey
1 Tbs. rice vinegar
2 tsp grated ginger (I just used a little dried ginger).
1/2 tsp. salt
Peel cucumber, slice in half lengthwise and cut out seeds. Make thin slices and place in a salad bowl, along with onions and red bell pepper. Top with dressing and cilantro, toss to coat evenly.
I couldn't really imagine how this would taste before I made it, but there is a nice sweet-spiciness to it, great fresh flavors. I also didn't have any bell peppers but it still turned out fine!
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