Saturday, April 30, 2011

Cinnamon Muffins

Cinnamon Muffins
By Erin of Dinners, Dishes and Desserts

3/4 cup of sugar
1 large egg
1 1/2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 cup vegetable oil
3/4 cup fat-free milk
1 1/2 tsp. vanilla
3 Tbls sugar
1 tsp. cinnamon

Preheat your oven to 350 degrees.

Mix the egg and sugar together until it is creamy.   Stir together the flour, baking powder, 1 tsp. cinnamon, salt and nutmeg.  Pour dry ingredients into the egg mixture and stir to combine.  Add vegetable oil, milk and vanilla, stirring until just combined.

Divide the batter into a prepared muffin tin.  You will want to spray with non-stick spray instead of using liners for this recipe.  Bake for about 15 minutes.

Mix the last 3 Tbls of sugar and 1 tsp of cinnamon together in a bowl.  After the muffins come out and have cooled enough so you can handle them, roll them around in the sugar to coat all sides.

Friday, April 29, 2011

Grown Up Chicken Nuggets

Chicken Nuggets
By Erin of Dinners, Dishes and Desserts

1 pound boneless skinless chicken (can be tenderloins, cutlets, breasts whatever - just cut to desired size)
1/2 cup  breadcrumbs
1/2 cup Panko breadcrumbs
1/2 cup flour
1 egg white
1 1/2 tsp Italian Seasoning
1 Tbls Parmesan Cheese
1 tsp Garlic Powder
1/4 tsp ground black pepper

Set up your "breading" station.  1 bowl with flour, 1 bowl with an egg white beaten until frothy with some water, and 1 bowl with both of the breadcrumbs and the seasonings mixed together.   

Dip in the flour first, just to coat it.  You don't want a lot, so dust off the excess.  Then the egg white, and finally into the breadcrumbs.  Make sure it is covered well with breadcrumbs, this is your flavor!  Place on the tray.

Once everything is breaded spray them well with non-stick cooking spray.  Bake at 425 for 10-15 minutes. Serve with your favorite dip.

Thursday, April 28, 2011

Herbed Dinner Rolls

Herb Dinner Rolls
By Erin at Dinners, Dishes and Desserts
Adapted from Weight Watchers

1 1/4 cups lukewarm water (105-115 degrees)
1 package active dry yeast
3 1/2 cups all purpose flour
1 1/2 tsp salt
1 1/2 tsp Italian Seasoning
1/4 tsp freshly ground black pepper
1 egg white, beaten with 2 tsp of water

In a small bowl, sprinkle yeast over lukewarm water.  Let stand until foamy, about 10 minutes. 

In a food processor, combine the flour and salt.  With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball.  Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times. 

Spray a large bowl with nonstick cooking spray; place dough in the bowl.  Cover with a towel and let the dough rise in a warm, draft-free place until it doubles in size, about 1 hour. 

Punch down the dough; lightly sprinkle a work surface with flour.  Turn out the dough; knead in the herbs and pepper until they are evenly distributed.  Divide the dough into 12 pieces, and form into an oval.

Spray a baking sheet with nonstick spray, and place the rolls 3 inches apart on sheet.  Cover with a towel and let rise again until double in size, about 1 hour. 

Preheat oven to 400 degrees.  Bake on the center rack for 20 minutes; brush with the egg white.  Bake until golden brown and sound hollow when you tap on the bottom.

Wednesday, April 27, 2011

Kung Pao Chicken

Kung Pao Chicken
 By Erin of Dinners, Dishes and Desserts
Adapted from Allrecipes

1 pound boneless, skinless, chicken breasts
5 Tbls white wine
5 Tbls soy sauce
2 Tbls sesame oil
1 Tbls cornstarch, dissolved in water
1 Tbls hot chili paste
3 tsp rice vinegar
6 tsp brown sugar
5 green onions, chopped
1 Tbls chopped garlic
1 small can waterchestnuts
2 cups veggies (mushrooms, green peppers, carrots, zucchini etc.)
Chopped peanuts

To make Marinade :  Combine 2 Tbls wine, 2 Tbls soy sauce, 1 Tbls oil, and cornstarch together in a ziploc bag.  Add in chicken pieces.  Toss to coat, and marinate for at least 30 minutes. 

To make Sauce:  Combine 3 Tbls wine, 3 Tbls soy cause, 1 Tbls oil, chili paste, vinegar and sugar.  Set aside.

Chop all the veggies that you are going to use and set aside.  Once chicken is done marinating saute in large skillet until meat is cooked through.  Remove from pan.  Saute your 2 cups of veggies in the pan, until they are tender.  Remove from pan.  Turn the heat down on the pan and add in the garlic, onion, and waterchestnuts.  Saute for about a minute, and then add in the sauce.  Heat slowly until the sauce becomes aromatic.  Add back in the chicken and veggies.  Cook for just a minute to heat through, and the sauce starts to thicken.    If you like a thicker sauce you can add in more cornstarch dissolved in water at this point. 
Serve over white rice.  Top with chopped peanuts.

Tuesday, April 26, 2011

Sugar Cookies

Sugar Cookies
 by Erin at Dinner, Dishes and Desserts

1 cup (2 sticks) butter - softened
1 cup sugar
1 egg
3 Tbls milk
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

Cream butter and sugar together.  Mix in the egg, milk, and vanilla.  Add flour, baking powder and salt until just combined.  Roll onto a flour surface.  Cut out cookies, and place on a baking sheet.  Bake at 400 degrees for 5 to 8 minutes.

Allow to cool completely before frosting