Category Archives: Recipes

Crispy Baked ‘Fried’ Chicken

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Food 8We found this from the Food Network

Photograph by Con Poulos


  •  8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)

  •  1/2 cup all-purpose flour

  •  Kosher salt and freshly ground pepper

  •  4 cups cornflakes

  •  2/3 cup buttermilk

  •  2 tablespoons dijon mustard

  •  1/4 teaspoon cayenne pepper

  •  1 1/2 teaspoons paprika

  •  3/4 teaspoon ground sage


Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Perfectly Pecan Praline Cookies

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This is from Food Network


This is from Food Network


    •  1/3 cup sugar

    •  2 tablespoons water

    •  1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling

      1 cup butter, at room temperature

    •  1 cup brown sugar, packed

    • 1/2 cup granulated sugar

    •  2 eggs

    •  1 teaspoon vanilla extract

    •  2 1/2 cups all-purpose flour

    •  1/2 teaspoon baking soda

    •  4 ounces white chocolate


Preheat oven to 350 degrees F.


In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.


In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.

Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.

While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

© 2016 Television Food Network, G.P. All Rights Reserved.

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Chocolate Chip Cookies

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1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 cups rolled oats

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups semisweet chocolate chips

4 ounces milk chocolate, grated

1 1/2 cups chopped walnuts


Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside

In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts

Drop by rounded teaspoons onto a silicone baking mat (no grease required and no clean-up needed).

Bake for 6 to 8 minutes in the preheated oven

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Baked Greek Meatballs

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Food 10


We fell in love with these. YUM! The Greek name is Keftethes (keh-FTEH-thes). The traditional recipe calls for frying the meatballs, but we found that this baked version is quite good and a bit healthier. For the tastiest meatballs, prepare the ground meat mixture earlier in the day and allow it to sit in the refrigerator for at least an hour. This allows the flavors to really meld.

However, first of all, notice how the baking pan is going to need scrubbing. There is no need to use parchment paper, potentially toxic aluminum foil or lots of oil. Instead, use a silicone baking mat and the food just slides off with a little soap and water. Plus the meat cooks uniformly.

PREP TIME: 1 hour

COOK TIME: 40 minutes

YIELD: About 10 meatballs


1 lb. ground beef

1 small onion, finely chopped

2 cloves garlic, minced (less if you want, but we love garlic)

1/4 cup chopped fresh parsley

1 tbsp. dried mint

1/2 cup breadcrumbs

3 tbsp. grated cheddar cheese

1/4 cup milk

1 egg, lightly beaten

Salt and freshly ground black pepper to taste



In a large mixing bowl, combine all the ingredients and mix well. Cover with plastic wrap and allow mixture to sit in the refrigerator for about an hour.

Preheat oven to 375 degrees. Roll the meat mixture into balls about the size of a golf ball. Place them on the baking mat, about a half inch apart.

Bake for about 40 minutes, turning after the meatballs midway through the cooking time.

We served them with roasted garlic hummus and salad.

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Middle Eastern Meat Pies

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They can be called Fatayer, sfiha, or lahm bil ajeen.

Lahm bil Ajeen means literally meat with pastry. Whatever you choose to call them, the end result is the same! DELICIOUS! Once you start eating them, you can’t stop. Trust us. The following is our version.

PREP TIME: 1 hour

COOK TIME: 40 minutes

YIELD: About 10 meat pies



One package of Puff Pastry Sheets (in the freezer section of the market)

1 tbsp of grape seed oil

1 lb. of coarsely ground lamb or beef (we prefer beef)

1 medium onion, chopped fine

1/3 cup of pine nuts

1/2 tsp of cinnamon

1/2 tsp allspice

1/4 tsp black pepper

1/4 tsp white pepper

1 tsp of salt

1/2 cup chopped tomatoes

1 tbsp. of fresh lemon juice

1 egg and about 1 tbsp of water. Whisk this mixture to make an egg wash.



Cook the lamb or beef in a fly pan until crumbly. Stir in onion and cook until soft. Stir in the tomatoes, nuts and spices. Cover and cook for about 5 minutes.

Remove the meat mixture from heat and stir in the lemon juice. It should not be watery, but moist. Set it aside and let it cool.

If the de-frosted pastry puff dough gets too warm, it is difficult to manipulate. Lay the sheets out on a floured board and cut into squares. Fill the squares with meat mixture and fold them fold over to make triangles. Use a spatula to arrange on silicone baking mat. Close the edges with the tines of a fork.

Use a cooking brush to brush on the egg wash. Bake until the pies are a nice golden brown. Use a plastic spatula to place on a serving plate.

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Classic Scones

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  • 2 cups all-purpose flour (about 9 ounces)
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 1/2 cup fat-free milk
  • 1/4 teaspoon vanilla extract
  • 1 large egg white
  • 1/3 cup dried currants
  • 2 teaspoons fat-free milk
  • 2 teaspoons turbinado or granulated sugar


Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

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