Thursday, September 29, 2011

Oven Fried Chicken Parmesan

Oven Fried Chicken Parmesan


2 garlic cloves - crushed

1 stick unsalted butter, melted

1 cup Italian bread crumbs

1/2 cup finely grated Parmesan cheese

½ teaspoon basil

½ teaspoon oregano

dash garlic powder

dash onion powder

1/8 teaspoon pepper

salt to taste

4 to 6 chicken breasts – pounded thin


  1. Preheat oven to 350 degrees.
  2. In a small saucepan, melt the butter with the 2 crushed garlic cloves.
  3. Remove butter from heat and allow it to cool in a shallow dish.
  4. In another dish combine the bread crumbs, Parmesan cheese, basil, oregano, garlic powder, onion powder, salt and pepper.
  5. First dip the chicken into the butter and then coat it in the bread crumb mixture.
  6. Arrange the chicken 1 layer deep in a greased large, shallow baking pan.
  7. Drizzle evenly with remaining melted butter.
  8. Bake uncovered, 25-35 minutes until 165 degrees, or fork tender and golden brown.
  9. Serve with pasta and tomato sauce and top with freshly chopped tomatoes and freshly grated Parmesan cheese.

Sunday, September 4, 2011

Quick Pretzels

These are really quick and delicious out of the oven - no need to wait for the dough to rise! They don't hold so well so eat them up quickly!!

Quick Pretzels


1 ½ cups warm water

1 package dry active yeast

1 tablespoon sugar

4 cups flour (2 white and 2 wheat if you prefer a healthier option!)

1 teaspoon salt

1 egg, beaten mixed with 1 Tablespoon water

coarse salt


  1. Preheat oven to 425 degrees.
  2. Add yeast to water and sprinkle with the sugar.
  3. Wait until the yeast proofs and then add the flour and salt.
  4. Knead for 3 minutes. Dough will be smooth and elastic.
  5. Shape into pretzels of the same size.
  6. Put on a cookie sheet, brush with beaten egg and water mixture and sprinkle with coarse salt.
  7. Bake at 425 degrees for about 15 minutes.

Wednesday, August 24, 2011

Chinese Chicken Salad

Chinese Chicken Salad



2 split chicken breasts – grilled, cooled and chopped

1 bunch asparagus – trimmed and cut into 1 ½ inch pieces

2 carrots - cut in matchsticks

1 red bell pepper – seeded and cut into strips

1 cup snow peas

4 ounces dry pasta

2 scallions – white and green parts, sliced diagonally

1 Tablespoon white sesame seeds, toasted


¼ cup vegetable oil

1 Tablespoon apple cider vinegar

1 ½ Tablespoons soy sauce

1 Tablespoon sesame oil

1 teaspoon honey

1 garlic clove – minced

½ teaspoon fresh ginger – grated

1 teaspoon white sesame seeds, toasted

2 Tablespoons smooth peanut butter

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


  1. Grill, cool and chop the chicken breasts.
  2. Cook spaghetti according to package directions, in the last minute through in the carrots and asparagus. Drain and rinse with cold water until cool.
  3. Combine the chopped chicken, snow peas, peppers, cooled pasta, asparagus and carrots.
  4. Whisk together the dressing ingredients and pour over the salad.
  5. Add the scallions and sesame seeds and season to taste.
  6. Serve cold or at room temperature.

Sunday, April 3, 2011

Strawberry Shortcake

Strawberry Shortcake


2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 sticks butter, at room temperature

1 ½ plus ¼ cups sugar

4 eggs

2 teaspoons vanilla

1 cup milk

3 to 4 cups quartered strawberries

1 cup chilled heavy cream beaten with 2 Tablespoons sugar

powdered sugar for dusting


  1. Preheat oven to 350 degrees.
  2. Grease and flour a baking pan – preferably a Mary Ann Cake Pan. If you use a 9x13 inch pan - after baking cut out a rectangular well in the top to set the whipped cream and berries into.
  3. Sift together the flour, baking powder, and salt. Set aside.
  4. Beat the butter on medium speed for 1 to 2 minutes, until smooth and creamy.
  5. Add 1 ½ cups sugar gradually while on low speed.
  6. Increase the speed to medium high and beat until the mixture is light and fluffy, 3 to 5 minutes. Make sure to stop occasionally to scrape down the sides of the bowl.
  7. Add the eggs, one at a time, beating well after each addition.
  8. Beat in the vanilla.
  9. Reduce the speed to low and add the flour, alternating with the milk, beginning and ending with the flour.
  10. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean – about 30 - 40 minutes.
  11. Transfer pan to a wire rack and cool for 15 minutes.
  12. Carefully turn the cake out and cool completely, at least 1 hour.
  13. Meanwhile in a nonreactive bowl, combine the berries and ¼ cup of the sugar.
  14. Cover and refrigerate until the berries have released their juices, 1 to 2 hours.
  15. Just before serving pour the berries through a sieve reserving the juices. Brush the well of the cake with the juices.
  16. Reserve ¼ cup of the whipped cream and spoon the remaining whipped cream into the well, spreading it to the edges.
  17. Arrange the berries on top of the whipped cream and then top with the reserved whipped cream.

Monday, February 21, 2011

Caramelized Butternut Squash

2 med. butternut squash, 4-5 pounds total
6-8 Tbl. unsalted butter, melted and cooled
1/4 C. brown sugar
1 tsp. salt
1/2 - 1 tsp. pepper
dash of cinnamon (optional)
walnuts (optional)

*Preheat oven to 400 degrees. Cover a baking sheet with tin foil for easier cleanup.
*Cut off ends of squash and discard; peel squash; cut in half lengthwise and discard seeds.
*Cut squash into 1.25 inch cubes (large and uniform is good).
*Combine melted butter, brown sugar, salt and pepper. Add to squash and toss to coat evenly. *Add a dash of cinnamon for extra flavor.
*Spread all out in a single layer on baking sheet.
*Roast 45-55 minutes, until squash is tender and glaze begins to caramelize.
*Turn squash a few times while it's roasting to be sure it browns evenly.

Serves 4-5

This is light and delicious, and even those who say they don't like squash will really like this!

Wednesday, February 9, 2011

Kylie's Cranberry Orange Scones

Kylie's Cranberry Orange Scones

2 cups flour
7 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1/3 cup butter (cold)
1/4 cup heavy cream
1/4 cup orange juice (heavy or medium pulp)
1 egg
1 cup craisins
Heavy cream to brush top of scones

1 cup powdered sugar
1 - 2 tablespoons orange juice


  1. Preheat oven to 400 degrees.
  2. Mix flour, 7 teaspoons sugar, baking powder and soda, salt, orange zest in large bowl.
  3. Cut in cold butter until mixture becomes coarse crumbs.
  4. In a separate bowl mix together cream, orange juice, egg then add craisins.
  5. Pour liquid mixture into crumb mixture, mix together until it becomes a soft dough.
  6. On a lightly flour surface knead dough 6 - 8 times.
  7. Press into two 8 inch circles and cut each into 6 wedges. Place on baking sheet that has been lightly sprayed with Pam.
  8. Using 1 tablespoon heavy cream, brush tops of scones and sprinkle remaining 3 teaspoons of sugar over the top.
  9. Bake at 400 degrees for 12-15 minutes.
Mix glaze and pour over the top of scones once out of the oven and cooled.




3 cups oats

½ cup sunflower seeds

½ cup flaked coconut

¼ cup wheat germ

2 Tablespoons flax meal

2 Tablespoons brown sugar

1 teaspoon cinnamon

1/3 cup honey

1/3 cup oil

½ teaspoon vanilla

1/2 cup sliced almonds

1/2 cup dried craisins


  1. Preheat the oven to 375 degrees.
  2. Combine all dry ingredients except craisins and almonds in a large bowl.
  3. Add honey, oil and vanilla and mix well.
  4. Spread on a lightly greased baking sheet and place in oven.
  5. Cook for 5 minutes and rearrange granola on sheet.
  6. Add almonds and continue to cook for 5 to 7 more minutes until the granola is starting to turn golden brown. It will darken slightly as it cools. If you add the almonds at the beginning of the cooking period they may burn.
  7. Add dried fruit to still hot granola and allow it to cool.
  8. Once cool, store in an airtight container.

Monday, January 24, 2011

Scottish Trifle

Raspberry Scottish Trifle


4 cups chilled heavy whipping cream, divided
12 ounces Lindt white chocolate, chopped
1 1/4 teaspoons almond extract, divided
2 Tablespoons confectioners sugar
2/3 cups sugar
2/3 cups water
1 (7 ounce) package of crisp ladyfinger cookies
1 cup seedless raspberry jam - melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
1 6-ounce container fresh raspberries
3/4 cups sliced almonds
2 Tablespoons sugar


1. Bring one cup cream to just a simmer in a small saucepan over medium heat.
2. Pour simmering cream over chopped white chocolate in a bowl and stir until the mixture is creamy and has no lumps.
3. Cover with plastic wrap and refrigerate until barely lukewarm.
4. Combine 2/3 cups water and 2/3 cups sugar in a small saucepan and bring to a boil. Remove from heat and add 3/4 teaspoon almond extract. Set syrup aside to cool.
5. In an electric mixer, mix 3 cups heavy cream, 1/2 teaspoon almond extract and 2 Tablespoons confectioners sugar until the mixture reaches stiff peaks.
6. Gently fold white chocolate mixture into beaten cream a little at a time until the mixture is all combined.
7. Melt raspberry jam.
8. Combine sliced almonds and 2 Tablespoons sugar in a small frying pan. Cook over medium high heat until the sugar melts and the almonds just start to brown.
9. Turn the candied almonds out onto a plate to cool.
10. To assemble submerge a ladyfinger in the almond sugar syrup quickly and place in bottom of trifle dish. Repeat with enough ladyfingers to cover bottom of dish.
11. Spread 1/3 of melted jam over ladyfingers.
12. Spread 1/2 package of thawed raspberries with juices.
13. Spread 1/3 white chocolate mousse over top.
14. repeat the ladyfingers, jam, berries and mousse 2 more times until bowl is filled.
15. Mound the fresh raspberries in the center and sprinkle candied almonds around edge.

Made a day ahead to let the juices soak into the ladyfingers. Serve chilled. Serves 12

Atholl Brose

Atholl Brose is a traditional Scottish Whiskey Drink


1 750 ml bottle Scottish Whiskey
4 1/2 cups hot water
1 cup quick cooking oats
2 cups heavy cream
1/2 cup honey
1 can sweetened condensed milk

4 glass bottles with tops to cure the drink in


1. Heat 4 1/2 cups water to a boil and pour over oats in a heat proof bowl.
2. Let oats sit for at least 4 hours and then drain - reserving liquid and discarding oats.
3. Combine whiskey, 3 cups of oat liquid, heavy cream, honey and sweetened condensed milk.
4. Stir to combine well and pour into 4 clean glass bottles. Screw caps on tightly.
5. Store bottles in a cold place for a week, shaking everyday.
6. Serve either cold or at room temperature.

Scotch Broth

Scotch Broth - traditional first course at Burns Night Supper
Serves 6-8

2 medium onions, chopped
2 carrots, sliced into 1/2 thick rounds
1 leek, white parts only, sliced
1 small rutabaga, chopped
1 rib of celery, sliced
1 Bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups beef broth - either low sodium or homemade
2 cups water
1/2 cup barley - not quick cooking
1/2 pound kale - stems and center ribs removed and leaves finely chopped ~ 2 cups

1. Place all ingredients in a soup pot except for the kale.
2. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours.
3. Add kale and simmer for 10 minutes.
4. Season to taste with salt and pepper and serve hot.