Archive for the ‘VMICA’ Tag
Ingredients
- ¼ cup butter
- ¼ cup coconut oil
- ⅓ cup brown sugar
- ¼ cup agave nectar
- 2 Tablespoons honey
- 1/2 cup mini chocolate chips
- 3 cups Cheerios Protein
- 1 cup dried cherries
- 1 cup sliced almonds
- ¼ cup pecans
- 1 cup old fashioned oats
Optional Additions
- Any dried fruit, cut into bite-sized pieces
- flax seed
- any variety of nuts
- 1/2 cup peanut butter
- coconut
- M&Ms
- Peanut butter or butterscotch chips
- Line a 13×9 baking pan with parchment paper. Combine Cheerios, cherries, almonds, pecans and oats in a large mixing bowl and set aside.
- Place butter, oil, sugar, agave nectar and honey in a small saucepan. Bring to a boil and reduce heat to medium low. Boil for 5 minutes.
- Pour over Cheerio mixture and stir well. When cooled slightly, add chocolate chips. Stir.
- Pat in prepared pan. Bake at 325* for 15 minutes.
- Remove from oven. Sprinkle additional nuts and chocolate chips on top, as desired.
- Cool in pan for 30 minutes then remove from pan and cool completely before cutting into bars.
- Slice into 14 bars. Wrap individually in wax paper, and store in a tightly covered container.
Kitchen help should include Grandchildren whenever possible: it’s the VMICA way. (that’s the Velda Mowry Institute of Culinary Arts, FYI)
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Yum! A thick and hearty dinner soup. Serve with hot bread.
Ingredients
- 1/2 pound bacon
- 1 medium onions
- 1 cup celery, diced
- 2 cloves garlic, minced
- 7 Tbsp flour
- 6-7 medium red potatoes, diced medium chunky
- 4-5 ears fresh corn on the cob
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp red pepper flakes
- 1 cup chicken broth
- 4 cups whole milk
- 1 cup cream
Instructions
Chop bacon and fry in soup pot til almost crisp. Add onion, celery and cook 3-4 minutes til translucent, add garlic and stir 1 minute. Add flour and stir 1-2 minutes. Add corn(sliced off cob), potatoes and barely cover with chicken broth. Simmer for 10 minutes. Add milk, salt, pepper and red pepper flakes and simmer til bubbly. Check to see that potatoes are tender. Add cream and stir. If too thick add more milk. Sprinkle in thyme. Adjust salt, pepper or red pepper flakes to taste. To serve top with cheese and chopped raw onion. Crisp bacon sprinkled on top adds even more yum.
Serves 8.
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Ingredients
- 1/4 cup butter
- 1 Tbsp olive oil
- 1 cup whole milk
- 1 cup heavy cream
- 2 Tbsp flour
- 10 cloves garlic, crushed
- 1 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 2 lbs boneless, skinless chicken breasts
- 1 lb fettuccine
Instructions
Season chicken with garlic, salt and pepper. Pound to 1/2″ thick. Brown in olive oil for 3-4 minutes on each side, remove to cool slightly and then slice thin.
Cook fettuccine according to package directions.
Melt butter in a medium saucepan over medium/low heat. Add garlic and stir for 1 minute. Sprinkle flour over butter garlic mixture, stir to cook lightly, add milk, sliced chicken and stir. Add cream and simmer for 5 minutes, then add cheese, and whisk quickly, heating through. Stir in parsley. Add cooked fettuccine.
Serves 6-8.
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First, make Randy’s Pizza Dough:
Ingredients
- 16 oz bread flour
- 9.8 oz water by weight (warm 120* F)
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp olive oil
- 2 tsp salt
- 1 1/2 tsp instant dry yeast
Instructions
Mix flour sugar and salt. Put yeast and half the flour mixture in the mixer. Mix the honey and oil into the very warm water. Pour mixture into bowl and place mixer using dough hook on stir for about 2 minutes. Stop mixer. Add the rest of the flour, then set mixer to stir until the dough pulls from the sides of the bowl then stop mixer for 5 minutes. After the 5 minutes, go to speed 2 for 12 minutes. On a lightly floured surface shape into two balls. Place in the refrigerator in a lightly sealed container coated with olive oil overnight or up to three days.
Focaccia Topping Ingredients
- 2 cloves fresh garlic, minced
- 6″ piece of fresh rosemary, or 1 tsp of dry rosemary
- coarse Kosher salt
- olive oil
- fresh, grated Parmesan cheese
Focaccia Instructions
Preheat oven to 400*.
Lightly oil a 9″ square baking pan. Pat one dough ball into bottom of pan and allow to come to room temperature (approximately 1 hour). Stretch dough into corners once dough is at room temperature and risen. Poke fingers into the dough to make little dents. Sprinkle garlic and rosemary on top. Drizzle with olive oil.
Bake 15 minutes. Remove from oven. Sprinkle Parmesan cheese and salt. Drizzle with more olive oil. Return to oven for 3-5 minutes, until golden brown.
Cut into 9 squares and serve.
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Ingredients
- 4 cloves garlic, peeled
- juice of 1/2 lemon
- 1 cup pitted Kalamata olives
- 1 Tablespoon anchovy paste
- 1/2 cup sour cream
Instructions
Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, lemon juice, anchovy paste and sour cream. Blend until everything is finely chopped. Season to taste with salt and pepper. Add more sour cream as desired
Serve with hot baguettes.
Servings: 8
Yield: 1 cup
Inspired by the tapenade served by the Wolf Creek Restaurant & Brewing Company in Santa Clarita, CA.
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Ingredients
- 3 lbs chicken breasts, skinned and boneless
- 2 egg whites
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon garlic salt
- 2 Tablespoon butter
- 2 Tablespoon olive oil
- 1-1//2 cups chicken broth, fat free
- 2 large lemons, zest and juice
- 6 cloves garlic
- 4 oz capers
Instructions
Slice the chicken breasts in half horizontally. Pound each piece lightly until 1/4″ thick.
Beat egg whites with 1 Tablespoon water. Mix flour, garlic powder and garlic salt. Dip chicken breasts in egg white mixture, shake off excess, then dip in flour mixture to coat evenly. Set aside until all pieces are dredged.
Melt butter and olive oil in a non-stick skillet over medium heat. Brown chicken for 4-5 minutes on each side. Remove to 9″ x 13″ casserole once browned.
Add minced garlic to pan. Saute over low heat 2-3 minutes. Add lemon juice, zest and chicken broth to deglaze pan, scraping up bits from the bottom.
Return chicken to pan. Simmer 5-10 minutes. Remove from pan and return to casserole dish. Sprinkle capers and extra lemon zest on top. Lay thin slices of lemon over chicken. Serve with angel hair pasta.
Serves 8-10.
Chicken Piccata
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Ingredients
- 2 cups whole wheat flour
- 1-1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup brown sugar
- 1 large egg
- 3 tbsp vegetable oil
- 1-1/4 cups mashed banana (2-3 large bananas)
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract
- 1/2 cup chopped pecans and/or walnuts
Instructions
Preheat oven to 350* F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Whisk in vegetable oil, mashed banana, milk and vanilla extract. Add flour mixture to wet ingredients and stir until batter just comes together and no streaks of dry ingredients remain. Gently fold in chopped nuts. Do not overmix.
Divide batter evenly into prepared muffin cups. Bake for 18-22 minutes, or until toothpick inserted in the center of a muffin comes out clean and and the tops spring back when lightly pressed.
Turn muffins out onto wire rack to cool completely.
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Ingredients
- 1-1/2 lbs boneless, skinless chicken breasts, cut into 1″ chunks
- 1 cup + 2 Tbsp cornstarch, divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- 1/2 tsp sesame seeds
- 1 green onion, thinly sliced
For the marinade
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange juice (3 oranges)
- 1/2 cup sugar
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 Tbsp orange zest (3 oranges)
- 1 tsp Siracha, or more, to taste
- 1/4 tsp ginger
- 1/4 tsp red pepper
- white pepper
Instructions
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Siracha, ginger and white pepper in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade. Marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Head remaining marinade in a medium sauce pan over medium heat. Bring to a boil and stir in 2 Tbsp cornstarch combined with 2 Tbsp water. Cook, stirring frequently, until thickened about 1-2 minutes. Keep warm.
Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
Heat vegetable oil in a large sauce pan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onions, if desired.
Serves 6. 545 calories/serving.
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Ingredients
- 12 large crimini mushrooms
- 1 pound extra lean ground beef
- 2 tablespoons dry breadcrumbs
- 2 dashes Worcestershire sauce
- 1 clove garlic
- 4 slices bacon
- 1-3/4 onions
- Butter
- Teaspoon of sugar
- Mustard
- 1/2 pound Emmentale cheese (or substitute any Swiss cheese)
Directions
Remove the stems from the mushrooms. Put mushroom caps into a buttered baking dish. Set aside.
Mince bacon. Fry until crisp. Remove bacon from the grease, set aside.
Finely chop 4 mushroom stems and sauté with 1/4 of an onion, finely minced in a small amount of the bacon grease, until translucent. Add 1 finely minced clove of fresh garlic. Stir for 1 minute. Remove to cool.
Put ground beef in a bowl. Season with 2 dashes of Worcestershire sauce, salt and pepper. Add bread crumbs and the mushroom/onion sauté and stir to combine.
Dice 1-1/2 yellow onions. Melt butter in skillet over medium to low heat. Add onions, stirring occasionally until golden brown. Add salt, pepper, and a teaspoon of sugar. Set aside to cool.
Grate cheese.
Fill mushroom caps with ground beef mixture. Bake in a 375* oven for 25 minutes.
Remove from oven. Place small amount of mustard on top of each. Spoon 1 teaspoon of carmelized onion on each. Top with cheese. Sprinkle bacon. Return to oven for 5 minutes until cheese is melted.
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Ingredients
