Panko Chicken Nuggets

Easy alternative to the dip-fry chicken nuggets.

1 lb chicken breasts cut into small nuggets
1/2 cup mayo
1-2  cup panko bread crumbs

1. Heat oven to 350 degrees Fahrenheit.

2. Prep by putting mayo in one bowl and bread crumbs in another.

 

3. Dip to coat chicken with mayo then dip the chicken into the bread crumbs.

4. Place on a baking sheet. 

 

5. Spray with EVOO.

6. Bake until brown and cooked through.

Tofu Scramble

This is a good alternative to scrambled eggs. Filling and healthy! You can play around with any vegetable. I like to add something red and something green for aesthetics. I hate vegetables going bad so I usually scrounge up leftover veggies and scramble away. Try to stay away from veggies that give off a lot of water BUT you can always boil it off.

1 package of tofu (soft or firm)
sweet bell peppers and/or tomatoes
broccoli
mushrooms
onions
ham
salt & pepper
hot jalapenos (optional)

DIRECTIONS:
1. Drain water from tofu. Cut into small pieces especially if using firm. Cook on high heat and smash with a spatula to make it look like scrambled eggs. Add about 1/2 teaspoon of salt to season the tofu. You can always add more later. Cook until cooked through and all water has evaporated, approximately 10 minutes.

2. I would next add mushrooms because they give off water. Cook until the water has evaporated.

3. You can add all other ingredients but I would prioritize in the order of cooking time. From the ingredients above, I would next add bell peppers, broccoli, and onions. Tomatoes don't need to be cooked and ham gets dry so leave those two 'til the end.

4. I like a bit of heat to my tofu scramble. Add about 2 tablespoons of the jalapeno juice and chop in 3-4 jalapenos.

5. Add pepper and salt (if necessary) to taste.

English Toffee

This is so easy to make. I can no longer justify paying per pound price at the farmer's market. 

The following recipe will yield about a pound. 

1 cup butter (only real butter can be used in this recipe)
1 cup sugar
1/4 cup water
1/2 teaspoon salt
3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
1 cup coarsely broken pecans or walnuts

DIRECTIONS:

1. In heavy saucepan, combine butter, sugar, water, and salt. I like to use a pan with non-stick coating. There's no need to scrape the sides or bottom- the finished product will slide right out!

2. Cook to hard-crack stage (300°F) on LOW stirring CONSTANTLY and watching carefully. You have to be patient here. It will take approximately 20-30 minutes to reach  this stage. You will notice the color change from the buttery color to eventually the brown toffee color we're familiar with. If you do not have a candy thermometer, you can test the hard-crack stage by dropping a little bit of the molten syrup in cold water and it will form hard brittle threads that break when bent. Be sure to let it cool down to avoid burns.

(http://www.exploratorium.edu/cooking/candy/sugar-stages.html)

3. Immediately pour into ungreased 13"x9" pan. I like to use a pizza pan with parchment paper. You can also use foil.

4. Let it cool from its scorching temperature (but still warm and maleable) and take a pizza cutter or knife and cut the toffee into bite-size pieces.

5. Melt chocolate and spread over the toffee.

6. Sprinkle with nuts, pressing them into chocolate.

7. Let stand 2-3 hours or chill 30 minutes.

Orange Ginger Salmon

-Serves 3-

3 Salmon Fillets
1 Can of Mandarin Orange
1 1/2 Tablespoon Soy Sauce
1 Tablespoon of Minced Ginger Root

1. Thaw Salmon fillets in cold water
2. Preheat oven to 375 degrees F
3. Place Salmon fillets on baking dish
4. Open the can of Mandarin Oranges and pour juice into a small bowl.
5. (Set aside about 6 pieces of Oranges for garnish) In another small bowl, crush the rest of the Oranges using a spoon or pounder.
6. Mince Ginger. I love Ginger so I usually add about 1 tablespoon but you can add as little as 1 teaspoon.
7. Mix the juice, crushed Oranges, and Ginger together.
8. Add about 1 1/2 tablespoons of Soy Sauce. Feel free to add more but taste as you go. You do not want the marinade to be too salty. Find the balance you like.
9. Mix the contents together and pour over Salmon.
10. Bake for 25-30 minutes. Fork the thickest part of the Salmon to make sure it's cooked all the way.
11. When plating, use the reserved Oranges for garnish.

Nut-Crusted Tilapia

-Serves 3-

3 Pieces of Tilapia Fish Fillet
1 Slice Bread (White or Wheat)
1/4 Cup Pecans or Walnuts
1/4 Cup Parmesan Cheese (Powder)
Yellow Mustard for coating

1. Preheat Oven to 375 degrees F
2. Thaw Tilapia fillets in cold water.
3. Toast Bread on high for crispiness.
4. Let Bread cool then tear to small pieces.
5. Toss in blender to make Bread Crumbs.
6. Add Nuts and Parmesan to blender with Bread Crumbs.
7. Place Tilapia on baking dish and brush on Mustard on one side. If you like Mustard, you can generously coat, otherwise, teaspoon amount is sufficient. Think of it as a gluing agent for Bread Crumbs.
8. Spoon Bread Crumb mix over Tilapia and gently pat down. You can drizzle with EVOO but I prefer to do without.
9. Bake about 20-30 minutes depending on your oven and the size of the Tilapia. You will know it's done when it easily flakes with a fork.

Souplantation's Broccoli Salad

-Serves 10-12-

2 bunches broccoli, uncooked, washed, cut into florets
1 cup cooked bacon, crumbled
1 cup cashews
2/3 cup raisins
1/2 cup red onion, chopped

DRESSING:

2 cups mayonnaise
2/3 cup sugar
4 tablespoons apple cider vinegar


DIRECTIONS:

1. Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. 

2. In a second bowl, beat dressing ingredients together gently until smooth. 

3. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.

Carrot (Cup)Cake

-Makes approximately 12 Cupcakes-

4 Eggs

1 1/4 Cups Vegetable Oil  
1 Cup White Sugar 
1 Cup Brown Sugar 
3 Teaspoons Vanilla extract 
 (Optional) 1/4 Teaspoon Nutmeg

2 Cups Flour

2 Teaspoons Baking Soda

1/2 Teaspoon Salt

3 Teaspoons Ground Cinnamon

3 Cups grated Carrots (Grate on large side of grater to avoid mush)

1 Cup Chopped Pecans or Walnuts

 (Optional) 1 8oz can of crushed Pineapple (squeeze juice out) 

 (Optional) 1/2 Cup Applesauce

FROSTING:
1/2 Cup butter, Softened

8oz Cream Cheese, Softened

3.5 Cups Confectioners' (Powdered) sugar

1 Teaspoon Vanilla extract

DIRECTIONS:

1. Take out Butter and Cream Cheese from fridge to soften to room temperature.

2. Preheat oven to 375 degrees F.  

3. Grate carrots and set aside.

4. In a large bowl, beat together eggs, oil, sugars and 3 teaspoons vanilla. 

5. In another bowl, mix flour, baking soda, salt and cinnamon. 

6. Mix the contents of the two bowls. Stir in carrots. Fold in nuts. Pour into greased pan.

7. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool before adding frosting.

8. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

9. Enjoy