Jason's Everlasting Recipes
Wednesday, July 3, 2013
Tuesday, July 2, 2013
Cheesy Baked Tomatoes
What you need:
4 tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste
How you make it:
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, provolone, oregano, basil, salt and pepper.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes
Eating Healthy
Thank you everyone for standing by my blog. It has been awhile since I have posted anything under the blog. I'm going to revamp the blog with healthy recipes. I am starting a new phrase in my life and decided to change how I'm cooking. Will still post other none healthy recipes. Please keep sharing my recipes and I hope that you all will enjoy the new recipes that will be coming out.
Kale Chips
Kale Chips
From EatingWell: September/October 2011
Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.
Makes: 4 servings, about 2 cups each
Active Time:
Total Time:
INGREDIENTS
- 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
PREPARATION
- Position racks in upper third and center of oven; preheat to 400°F.
- If kale is wet, very thoroughly pat dry with a
clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.) - Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
TIPS & NOTES
- Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.
- Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.
NUTRITION
Per serving: 110 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 5 g protein; 6 g fiber; 210 mg sodium; 642 mg potassium.
Nutrition Bonus: Nutrition bonus: Vitamin A (767% daily value), Vitamin C (192% dv), Calcium (20% dv), Potassium (18% dv).
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1 fat
Sunday, September 9, 2012
Mushroom and Swiss Stuffed Chicken
Mushroom and Swiss Stuffed Chicken
6 chicken breasts
Marinade (recipe below)
16 oz. mushrooms
A few cloves of minced garlic
1 small white onion, sliced
Salt and pepper
An 8 oz. block of swiss cheese, sliced up
A sprig of fresh tarragon (optional)
Preheat the oven to 375º. Prepare the marinade and set aside 1/2 cup for later. Throw the chicken in a bag with the rest of the marinade and let it soak for about 20 minutes white you saute the mushrooms.
To saute the mushrooms, turn the burner on medium-high and add the onion, garlic, and a little bit of olive oil. You might want to do it in batches because if you get too many mushrooms in at the same time, they'll get soggy. I did it in two batches, saving half of the onion and garlic for the other half of the mushrooms. Season with salt and pepper.
To assemble, slice the marinated chicken breasts in half, but not all the way, just like a hot dog bun. Place some mushrooms, a few slices of swiss cheese, and a little of the tarragon inside. Stab each breast together with a few toothpicks.
Turn the burner on high and drizzle a little bit of olive oil in your skillet. Sear the chicken for a few minutes on each side and then place on a foil lined baking sheet. I did three at a time because they wouldn't all fit in the skillet.
Bake the chicken at 375º for just about 10 minutes or until it's done. You should not see any pink, but as soon as you don't see any more pink when you cut a little slice in the thickest part, get it right out.
Garnish with a little more tarragon if you please.
Marinade:
The juice and zest of two lemons
1 tablespoon Italian seasoning
2 tablespoons minced garlic (I actually used the stuff in a jar)
1/4 cup brown sugar
1/2 cup vinegar (I happened to use 1/4 balsamic and 1/4 cider)
1 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
Whisk all together.
Peeta's Stuffed Cheese Buns
Peeta's Stuffed Cheese Buns
1 cup warm water
(probably somewhere between 105º and 115º. I just get it hot from the tap. Don't
get it too hot or it will kill the yeast.)
2 tablespoons
yeast
2 tablespoons
sugar
2 teaspoons garlic
powder
1/4 cup melted
butter
1/4 cup olive
oil
3 cups all-purpose
flour
2 teaspoons
salt
-At least 8 oz. of
cheese, the more the merrier (I used chunks of mozzarella for the inside and a
mixture of shredded colby and swiss for the top. I was just trying to use up all
the forgotten chunks in the hidden corners of the fridge)
-Parmesan
cheese
-A few tablespoons of
melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you
want.
Mix together the
yeast and water and let it sit for a couple minutes. Add the sugar, garlic
powder, melted butter, and oil. Add the flour a little and a time, mixing in
your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the
stand mixer or by hand. Let the dough rise in a greased bowl (I used the same
bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º.
Divide the dough into about 20 pieces or so (you can make them as big or small
as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you
pinch all the edges back up tightly. Put the pinched side down on a greased
baking sheet. Sprinkle the buns with more shredded cheese and some parmesan
cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown
and the cheese is bubbly. Brush with the melted butter and serve warm.
This recipe came from www.yammiesnoshery.com
I'm going to add some bacon into the mix with these bad boys.
Cinnamon Roll French Toast
- 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
2/3 cup milk
4 tablespoons maple syrup
1 teaspoon vanilla
- 1 Bake cinnamon rolls as directed on package. Let rolls cool completely.
- 2 Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
- 3 In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
- 4 In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.
Subscribe to:
Posts (Atom)