Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, March 26, 2015

Veggie Burger (MyFitnessPal)

  • 4 cloves garlic
  • 1 small white onion
  • 2 ounces fire roasted diced green chiles
  • 1 red bell pepper
  • 1 large carrot
  • 1 cup sweet corn, drained or thawed
  • ¼ cup packed cilantro
  • 15 ounce can of black beans
  • 1 cup whole wheat bread crumbs
  • 1 cup quick cooking oats
  • 3 large eggs
  • ¾ cup raw sunflower seeds
  • 1.5 teaspoons cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon oregano
  • ½ teaspoon salt


  1. Mince garlic (you should get 1 tablespoon) and dice onion (you should get ~1 cup). Add both of those ingredients, along with ½ a small can of diced green chiles, to a pan with some oil and sautee until fragrant, or about 5 minutes on medium heat. Remove from heat and let cool.
  2. Finely dice a red pepper and grate a peeled carrot. Drain a can of sweet corn (or thaw frozen corn) and measure out 1 cup. Chop cilantro very finely.
  3. In a large mixing bowl, combine the cooked mixture, diced red pepper, grated carrot, corn, and cilantro.
  4. Drain and rinse a can of black beans, and roughly mash them.
  5. Add the mashed black beans, bread crumbs, oats (you can chop old fashioned oats), eggs, sunflower seeds, and spices to the mixing bowl with the other ingredients. Using your clean hands or a mixing spoon, combine all ingredients well.
  6. Refrigerate the veggie burger dough for 30 minutes or longer to allow the flavors to meld and bind the dough together.
  7. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Use the lid of a mason jar or the lid of a peanut butter container lined with saran wrap to shape 18-20 veggie burgers.
  8. Bake the burgers for 15 minutes, and then flip them and bake for another 10 minutes until firm and crispy.
To freeze: Let the burgers cool and stack them in a freezer ziplock bag with parchment paper layered in between to avoid sticking (see the first picture in this post for reference). Remove the extra air from the bag and freeze for up to 3 months.
To defrost: Microwave veggie burgers for 30 seconds on each side, or reheat in a 350 degree oven for about 10 minutes until warm throughout.
Serving size: 2 burgers Calories: 228 Fat: 8 Carbohydrates: 29 Sugar: 2 Fiber: 6Protein: 10

Monday, March 23, 2015

Balsamic Chicken in Crockpot

  • Ingredients:
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) basil
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 2 teaspoons onion minced
  • 4 cloves garlic minced
  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) balsamic vinegar
  • 8 chicken breasts or thighs boneless, skinless
  • parsley chopped


Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Nutrition Info
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g*

Garlic Herb Marinade and Ranch Dressing CrockPot Chicken

2 boneless, skinless chicken breasts (frozen)
1/4 cup of water
8 tablespoons of Lawry's Garlic and Herb Marinade
2 tablespoons of Ranch Dressing Season Pack (this is a dry ingredient)

Place the 1/4 cup of water into the mini crockpot
Put the frozen chicken breasts into the crockpot
Mix the garlic and herb marinade and the ranch dressing seasoning and place on top of the chicken breasts.

Cook on low setting for 8 hours.

Saturday, February 7, 2015

El Chorro Lodge Sticky Buns

El Chorro Lodge Famous Sticky Buns

2 envelopes dry yeast
1/3 cup warm water
1 2/3 cups warm water
3 tablespoons shortening or unsalted butter
3 tablespoons granulated sugar
2 teaspoons salt
5 cups all purpose flour
1/4 cup water
3 tablespoons ground cinnamon
1 1/2 cups packed light brown sugar
1/2 cup (1 stick) butter, softened
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1/2 cup light corn syrup
2 tablespoons water
1/4 cup water

Dissolve the yeast in 1/3 cup warm water in a bowl. Combine the warm milk, shortening, granulated sugar, and salt in a large mixing bowl. Stir in the yeast mixture. Add 2 cups of the flour and stir until well blended. Continue adding enough of the remaining flour to form a soft dough. Place the dough on a lightly floured surface and knead gently for 1 minute to form a smooth ball. 

Place in a lightly greased large bowl, turning to coat the surface. Cover and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.

Combine 1/4 cup water and the cinnamon in a bowl and mix until smooth. Add 1 1/2 cup light brown sugar and 1/2 cup butter and beat until smooth to form a cinnamon smear.

Combine 2 cups brown sugar, 1 cup butter, the corn syrup and 2 tablespoons water in a bowl and beat until smooth to form a caramel smear.

Place the dough on a lightly floured surface and divide into two equal portions. Invert a bowl over one portion. Roll the remaining portion into a 9x18-inch rectangle. Spread half of the cinnamon smear evenly over the dough and roll up to enclose the filling, pinching to seal the seam. Cut into 1 1/2-inch pieces. Repeat with the remaining dough and cinnamon smear.

Spread half the caramel smear in a 9x13-inch baking pan and arrange the rolls in a single layer in the pan. Spread the top of the rolls with the remaining caramel smear. Let rise for 30 minutes or until doubled in bulk.

Preheat the oven to 325 degrees. Sprinkle 1/4 cup water evenly over the rolls and place on the middle oven rack. Place a large foil-lined baking sheet directly under the pan to catch any drips. Bake for 10 to 12 minutes and gently press the rolls down with a metal spatula. Bake for 15 to 20 minutes longer or until golden brown. Remove from the oven and cool for 5 minutes. Invert onto a large heat proof dish or baking dish.

Serves 15

Monday, January 26, 2015

Chicken Vesuvio

4 skinless-boneless chicken breasts (6 oz each)
Salt and Pepper
2 TBS Olive Oil (divided)
1 1/2 pounds of baby new potatoes, scrubbed and halved
2 garlic cloves, minced
1 tsp minced fresh rosemary
1/2 tsp dried oregano
1 1/2 cups of low sodium chicken broth
1/2 cup of dry white wine
1 cup of frozen peas
2 tablespoons of butter
2 teaspoons fresh lemon juice

Pat chicken breasts dry with paper towels and season with salt and pepper. Heat 1 TBS of olive oil in a 12 inch nonstick skillet until just before oil begins to smoke.

Cook chicken for approximately 3 mins per side until golden brown. Remove chicken from skillet and place on a platter.Heat remaining 1 TBS of olive oil in the skillet.

Add the potatoes, cut side down, and cook for about 7 minutes or until the cut side is browned. Add the garlic, herbs, and cook until fragrant or about 30 seconds. Add the broth and wine and scrape up any browned bits on the pan. Return the chicken to the skillet and place on top of potatoes. Cover and simmer on medium-low for about 10-15 minutes

Remove the chicken and potatoes and place on serving platter. Cover with aluminum foil.

Return the skillet to the stove over medium-high heat and reduce the sauce to about 1 cup. Stir in the peas and cook for about 1 minute.

Off the heat stir in the butter and lemon juice and then pour over the chicken and potatoes and serve.

Thursday, November 27, 2014

Easy Roast Chicken


1 whole free-range or corn fed chicken, broken down into 8 pieces

(or 8 of your favorite chicken pieces, skin on and bone- in preferable)

2 tbsp soy sauce

1 tbsp light brown sugar

2 tbsp red wine vinegar

3 tbsp olive oil

4 shallots, chopped

2 cloves of garlic, minced

Handful of fresh parsley

Salt and Pepper

1. Preheat oven to 425 (220)

2. In a large baking dish, combine marinade and toss with chicken. Season well.

3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.

4. Garnish with lots of fresh parsley


Yield: 5-6 servings
  • 8 oz. (1/2 pound or about 1¾ cups) macaroni or other medium tubular pasta (like penne or conchiglie)*
  • 3 tablespoons butter
  • ¼ cup flour
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • ⅛ teaspoon smoked paprika plus more for sprinkling on top
  • 2½ cups 2% milk
  • 3 cups grated medium cheddar cheese*
  • 1/2 cup aged cheddar cheese
  1. Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
  2. Preheat the oven to 375 degrees.
  3. Over medium heat, melt the butter.
  4. Add the flour, salt, dry mustard, pepper, and ⅛ teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
  5. Stir in the milk.
  6. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
  7. Remove from heat, and stir in 2 cups of the cheese, stirring until melted.
  8. Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
  9. Add half the noodles to a two quart casserole dish.
  10. Sprinkle on half the cheese.
  11. Add the rest of the noodles.
  12. Sprinkle on the rest of the cheese, and dust lightly with the smoked paprika.
  13. Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.