Dijon Chicken

This recipe was featured on a local news show and I decided to try it. It looked yummy and really easy to make. And, it's healthy and low calorie! In fact, it is a modified Weight Watchers recipe. I think it probably took about 10 minutes to prepare and 30 minutes to bake. My husband approved! He loved it. He said, "This is really good." He's picky, so that is a great compliment! It's crunchy, has great flavor and a little kick (if you add the cayenne pepper).

Here's what you will need...

4 Chicken Breasts
4 Cups Panko Bread Crumbs
Coarse Ground Dijon Mustard
1 T. Tarragon
1 T. Oregano
1 T. Basil
1 T. Salt
1 T. Pepper
Dash of Cayenne Pepper (optional)

Here's what you do...

Preheat oven to 450.

You can cut the chicken into tenders or leave them whole, if you want. Coat the chicken with mustard. I bought the Grey Poupon mustard and used half the jar, or about three tablespoons.

In a large ziploc bag, combine spices and bread crumbs (I used half the bread crumbs and there was plenty). Mix well. Add chicken to bag and shake until completely coated.

Spray baking dish with cooking spray. Place chicken in baking dish and bake for 30-40 minutes. If you cut the chicken in to tenders, it will cook much faster! Halfway through the baking, turn the chicken over so both sides get browned.

I made some honey mustard for dipping sauce. I mixed a little mustard, dijon mustard and honey together. My husband really liked that! I served his with a side salad.

I ate mine on a salad with Soy Vay Cha-cha Chinese Chicken Salad Dressing (I got it at Maceys). It was delish! The whole meal was probably 350-400 calories and we were stuffed!

Hope you enjoy!

From the recipe file of Cuzin #2!

Frosting!!!

Okay. Who doesn't love a cake or cupcake? I made these cupcakes for a birthday party. I just used a boxed mix and they were really yummy!

The frosting is homemade, though! The colored frosting is a Cream Cheese Buttercream Frosting. Here is the recipe.

8 oz. cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
4 cups powdered sugar

Beat all ingredients together. Add food coloring, as desired. Pipe or spread, as desired!

The chocolate frosting is the Lion House Chocolate Frosting recipe. It's so yummy!

4 Tablespoons cocoa
3 cups powdered sugar
4 Tablespoons butter
2-3 Tablespoons milk
1 teaspoon vanilla

Beat all ingredients together.

Modification: This makes very thick frosting that is almost impossible to pipe on, like in the photo above. It's also difficult to spread if you have a cake that crumbs a lot. I usually add at least one more tablespoon of milk to spread. For piping, I add one and a half to two more tablespoons of milk. Just add it a little bit at a time. You don't want it too soft or it will fall after piping.

From the kitchen of Cuzin #2!

Chicken Alfredo

Okay, so I have been a total slacker on the recipe thing. The truth is I have made some good things but by the time Im done cooking it looks so good I dont stop to take a picture...I just devour. And then I think I cant post without a picture. Well, Im breaking the rules and Im going to do it and you will just have to take my word for it!

Here's what you need

4 chicken breasts (if you buy the big bag at costco I would use three because they are so big)
2 tablespoons olive oil
1/2 teaspoon oregano (optional)
garlic salt (to taste)
pepper (to taste)

1/2 cup butter
8 oz package cream cheese (I use the fat free, you cant tell cuz the butter and cheese make up for it)
6 oz grated parmesan cheese
2 cups milk
2 teaspoons garlic powder
1/8 teaspoon black pepper

Your favorite type of pasta (I like angel hair, its yummy and cooks quickly.)

Here's what you do:
Start a pot of boiling water for the pasta noodles. Put olive oil and chicken breasts in to a frying pan on medium heat and season with the oregano, garlic salt, and pepper. Cook for about 8-10 minutes and flip to the other side and cook for another 8 minutes. Your water should be boiling now so add your noodles. While that is cooking melt your butter in a pan and add cream cheese. Stir with a whire wisk until smooth. Add milk a little at a time so there are no lumps. Stir in the parmesan and pepper and stir frequently to desired consistency(if it gets too thick you can add milk) Cut the chicken into bite size pieces and make sure it is cooked through. The next part is easy. Throw some pasta on a plate, add the alfredo sauce and chicken and enjoy! A garden salad and garlic bread make great sides! Enjoy

From the kitchen of cuzin #1

Homemade Spoon Me, Pinkberry, Red Mango, Frogurt, Etc.

You've got to try this!



Here's what you need...

2 cups plain low-fat or fat free yogurt - Strained (The low-fat yogurt makes really thick frozen yogurt. The fat free makes it more like Spoon Me.)
1/2 cup sugar (If you are trying to cut the calories, like Spoon Me, you can use Splenda)
1/4 -1/2 teaspoon of Vanilla (optional)
Variety of fruits for garnish

Here's what you do:

*Strain the yogurt. To get two cups of strained yogurt, you will need a 32 oz. container of plain yogurt. To strain the yogurt, you will need a couple of paper towels, a mesh strainer and a BIG bowl. Make sure your bowl is big enough that you will have an inch or two for the water to drain. Layer one paper towel on top of the other and put them in the mesh strainer. Put your strainer over the large bowl. Pour the yogurt into the paper towels. Put in the fridge. Allow to drain for 4-6 hours.



*Remove yogurt from fridge and put in a new bowl. Be careful to not get any paper from the paper towels in the yogurt. I just pick up the paper towels and turn them over and the yogurt just peels off. Then, stir in sugar or Splenda until the sugar or Splenda is dissolved (2-4 minutes). Add vanilla, if you would like. Refrigerate for another hour.

*Put yogurt mixture in the ice cream maker and mix according to manufacturers directions. I use a Cuisinart ice cream maker with the freezer bowls (not salt or ice-yea!). I put it in the ice cream maker for about 15 minutes and it was ready! I love the Cuisinart because it has a "soft serve" consistency to the ice cream or frozen yogurt when it's done.

*Put in serving dish and garnish with tons of fresh fruit! Some suggestions are: kiwi, raspberry, blackberry, blueberries, bananas, mango, peach, granola, pomegranate seeds, pineapple.

*Another fun idea would be to mix in some kind of juice, like pomegranate juice, in the frozen yogurt for a flavored yogurt.

*This can be stored in the freezer. Take it out about 10 minutes before you plan on serving it!

Recipe from the kitchen of Cuzin #2.

French Dip Sandwiches

French Dip Sandwiches

This recipe is so easy to make and so yummy! If you have a meat lover in your family (I certainly do), this will be a hit! The great thing about these sandwiches is that you can put as much meat or as little meat as you like! The broth that is left over makes a yummy au jus sauce for dipping!

Here's what you need...

1 Roast (approx. 2 lbs.)
1 can French Onion Soup
2 cans Beef Consomme
Hoagie Rolls (I love Hotel Utah rolls from Harmons!)
Swiss or Provolone Cheese (If you've just made Cuzin 1's Swiss Chicken, you can use the left over cheese from that!)

Here's what you do...

Put the Roast, French Onion soup and Beef Consomme soup in the crock pot and cook on high for 8-9 hours. When roast is done, use a fork to shred it. Put sliced cheese on rolls and then put hot meat on rolls. Load them up for those meat lovers!

Serve with a side of broth from the crock pot for dipping!

Recipe from the kitchen of Cuzin 2.

Swiss Chicken

This is one of my favorite things to make, which is probably why I make it so often!

Here's what you need:

6 skinless, boneless chicken breast

6 slices swiss cheese

1 can cream of chicken soup

1/4 cup milk

2 cups herb seasoned stuffing mix

1/4 cup butter

Here's what you do!

Preheat the oven to 350. Place chicken in a greased 12x8 baking dish and top with swiss cheese. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle melted butter over crumbs.Cover and bake at 350 for 50 minutes. Enjoy!

Recipe from the kitchen of Cuzin 1 courtesy of allrecipes.com