I am sure this would be great on Chicken too! I was looking for a recipe for pork last night because I did not have any bread crumbs. After not finding one that I liked, I created one! Keith and I loved it. The funny thing is that I thought I was using Worcester and I used soy by accident!! It turned out great though! I used tastefully simple seasonings. I am sure that it will be great using others as well.
Ingredients:
4 pork chops-I used boneless
4 tablespoons soy sauce
1 1/2 tablespoons evoo
1 tablespoon lemony pepper
2 teaspoons garlic garlic
1 teaspoon seasoning salt
Directions:
Combine all ingredients. Allow to sit in refrigerator for at least 30 mintues. Broil until cooked through, turning once and basting with remaining sauce.
Sunday, June 14, 2009
Sunday, May 24, 2009
Almond Danish Swirls
This recipe calls for chopped almonds. When I made it, I did not use the almonds, I sprinkled cinnamon/sugar mixture over the top of the cream cheese after I spread it on the dough. I also sprinkled some on top before I baked them. I also doubled the glaze.
Almond Danish Swirls
6 ounces cream cheese , softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water
Glaze:
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract
In a small bowl, beat the cream cheese , almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 degrees F while the rolls are chilling.
Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
Almond Danish Swirls
6 ounces cream cheese , softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water
Glaze:
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract
In a small bowl, beat the cream cheese , almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 degrees F while the rolls are chilling.
Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
Thursday, April 16, 2009
Chicken Nuggets
4 chicken breasts cut into bite sized pieces
cornflakes
a few shakes garlic salt
a few shakes lemon pepper
2-3 eggs, beaten with a little milk
1. crunch up the cornflakes, pour into a shallow bowl
2. dip chicken in egg, then into cornflakes. Place on a baking sheet sprayed with Pam
3. sprinkle garlic salt and lemon pepper over chicken on baking sheet.
4. bake at 350 for 30-40 minutes. Server with ketchup or gravy.
cornflakes
a few shakes garlic salt
a few shakes lemon pepper
2-3 eggs, beaten with a little milk
1. crunch up the cornflakes, pour into a shallow bowl
2. dip chicken in egg, then into cornflakes. Place on a baking sheet sprayed with Pam
3. sprinkle garlic salt and lemon pepper over chicken on baking sheet.
4. bake at 350 for 30-40 minutes. Server with ketchup or gravy.
Parmesan Breadsticks
1/2 cup Parmesan cheese
1/4 tsp paprika
1/8 tsp ground cumin
3 tablespoons melted butter
1 tube refrigerated bread sticks
1. combine cheese, paprika and cumin.
2. Separate dough into bread sticks.
3. Dip into butter, then into cheese mixture. Twist 2-3 times. Place a baking sheet
4. Bake for 10-12 minutes at 375 or until golden brown.
1/4 tsp paprika
1/8 tsp ground cumin
3 tablespoons melted butter
1 tube refrigerated bread sticks
1. combine cheese, paprika and cumin.
2. Separate dough into bread sticks.
3. Dip into butter, then into cheese mixture. Twist 2-3 times. Place a baking sheet
4. Bake for 10-12 minutes at 375 or until golden brown.
Baked Pork Chops
2 eggs-beaten with a little mile
1 cup Italian Bread Crumbs
garlic-minced-optional
salt
pepper
1. Add salt and pepper to the bread crumbs and place in a bowl.
2. Dip pork chop in egg, then in bread crumbs. Place on baking sheet. Top with garlic.
3. bake 375 for 30-45 minutes until pork is fully cooked.
1 cup Italian Bread Crumbs
garlic-minced-optional
salt
pepper
1. Add salt and pepper to the bread crumbs and place in a bowl.
2. Dip pork chop in egg, then in bread crumbs. Place on baking sheet. Top with garlic.
3. bake 375 for 30-45 minutes until pork is fully cooked.
Asparagus with Dill Sauce
Ingredients:
1/2 pound asparagus, trimmed
1/4 cup sour cream
1 tsp milk
1.4 tsp dill weed
1/8 tsp salt
1/8 tsp pepper
1. steam asparagus 3-5 minutes, until crisp-tender
2. Microwave remaining ingredients 30-60 seconds, until heated through.
3. serve over asparagus.
1/2 pound asparagus, trimmed
1/4 cup sour cream
1 tsp milk
1.4 tsp dill weed
1/8 tsp salt
1/8 tsp pepper
1. steam asparagus 3-5 minutes, until crisp-tender
2. Microwave remaining ingredients 30-60 seconds, until heated through.
3. serve over asparagus.
Grilled Lemon Chicken
Ingredients:
1/2 cup plus 1 tablespoon lemon juice
6 tablespoons olive oil
3 tablespoons fresh parsley
3 tablespoons grated lemon peel
1 1/2 tsp garlic
3/4 tsp salt
3/4 tsp thyme
3/4 marjoram
3/4 tsp pepper
6 boneless skinless chicken breasts
1. Combine the first 9 ingredients. Pout 1/3 cup marinade into plastic bag and add chicken. Refrigerate up to 1 hour. Place remaining marinade in another bag and refrigerate.
2. Remove chicken and throw away marinade. Grill chicken over medium heat 5-8 minutes per side or until fully cooked, basting occasionally.
1/2 cup plus 1 tablespoon lemon juice
6 tablespoons olive oil
3 tablespoons fresh parsley
3 tablespoons grated lemon peel
1 1/2 tsp garlic
3/4 tsp salt
3/4 tsp thyme
3/4 marjoram
3/4 tsp pepper
6 boneless skinless chicken breasts
1. Combine the first 9 ingredients. Pout 1/3 cup marinade into plastic bag and add chicken. Refrigerate up to 1 hour. Place remaining marinade in another bag and refrigerate.
2. Remove chicken and throw away marinade. Grill chicken over medium heat 5-8 minutes per side or until fully cooked, basting occasionally.
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