Walnut & Rosemary Oven-Fried Chicken

December 24th, 2013 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

This is probably the best oven fried chicken recipe I have ever encountered! Juicy and tender on the inside, crispy and nutty on the outside making every bite delectably delicious! I got this recipe from key ingredient. With a few tweaks I made it my own! Enjoy!

INGREDIENTS:
1/4 Cup Trader Joe’s Cultured Cashew Milk
2 Tbsp Dijon mustard
4 (6 oz) Chicken Cutlets
1/3 Cup Panko
1/3 Cup finely chopped walnuts
3/4 tsp finely minced rosemary
1/4 tsp salt
1/4 tsp finely ground black pepper
Cooking spray

DIRECTIONS:

1. Preheat oven to 425°F.

2. Combine cashew milk and  mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat. In the meantime.

3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from milk mixture; discard milk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

NUTRITION ANALYSIS:
4 Servings
Serving Size: 1 Chicken Cutlet
Calories per serving: 229.8
Total Fat: 8.6g
Sat Fat: 1.1g
PUFA: 4.7g
MUFA: 0.9g
Cholesterol: 90mg
Sodium: 291.1mg
Potassium: 59.8mg
Total Carbohydrates: 5.1g
Dietary Fiber: 1g
Sugar: 0.4g
Protein: 34.3g

VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)

, , , ,

Buttermilk Pumpkin Waffles

November 25th, 2013 | Posted by Milana in Breakfast/Brunch | Thanksgiving - (0 Comments)

20131125-122943.jpg

Nothing beats homemade waffles on a freezing cold windy New York morning! Especially when its the weekend right before Thanksgiving! These waffles will leave you with that warm cozy satisfying feeling reminding you the holidays are near….and as usual my recipes are always-Guiltless!

INGREDIENTS:
2 Large Eggs
1-1/2 cups Trader Joe’s Cultured Cashew Beverage
2 Tbsp coconut oil melted
2 Tbsp avocado oil
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup pumpkin puree
1 cup all purpose unbleached flour
3/4 cups white whole wheat flour
2 tsp pumpkin pie spice
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cooking spray

DIRECTIONS:
Preheat Iron Waffle Maker.
Beat first 7 ingredients on high for 30 seconds until smooth and lump free. In a separate bowel sift the rest of the ingredients and then whisk together to combine. Add to the wet ingredients and stir just until moistened through scraping down the sides of the bowl as you go along. Do not over mix.

Grease your waffle maker with cooking spray and ladle in 1/2 cup of batter spreading it out gently towards the edges. Close waffle maker and cook to your desired preference. Serve with 1-2 tsp whipped creamed sprinkled with cinnamon topped off with sliced strawberries and 100% Maple Syrup. Enjoy!

Yields: 7 waffles
Calories Per Serving: 236.20
Total Fat: 9g
Sat Fat: 3g
PUFA: 1.5g
MUFA: 3.7g
Cholesterol: 37.6mg
Sodium: 568.20mg
Potassium: 120.2mg
Total Carbohydrates: 32.3g
Dietary Fiber: 2.9g
Sugars: 7.8g
Protein: 7.6g

Excellent Source of Vitamin A: 46.5%

VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)

Pumpkin Muffins

November 17th, 2013 | Posted by Milana in Breakfast/Brunch | Thanksgiving - (0 Comments)

20131117-164636.jpg

It’s that time of year again where pumpkin and sweet potato become one of the MUST HAVE ingredients in your kitchen! I love adding pumpkin to everything in the fall and winter! It just makes your house smell like the holidays which always bring a warm and cozy atmosphere….not to mention delicious! These muffins make your tastebuds crave for more without even having you think twice about it! Definitely a crowd pleaser!

INGREDIENTS:
2 Large Eggs
1/2 Cup Coconut or cane sugar
1/4 + 1/8 Cup unsweetened applesauce
1/4 + 1/8 Cup avocado oil
3/4 Cup+ 2 Tbsp Pumpkin Puree
3/4 Cup Unbleached All Purpose Flour
3/4 Cup White Whole Wheat Flour or Whole Wheat Pastry Flour
1-1/2 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt

DIRECTIONS:
Heat oven to 375F. Line muffin tins with liners or spray with cooking spray.
Beat eggs, add sugar, applesauce, oil, vanilla and pumpkin, beat thoroughly. In a separate bowl mix together the flour, cinnamon, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients. Do not over mix! Fill muffin tins 2/3 full and bake 15-20 min. Makes 12 muffins.

VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)

Low Fat Pumpkin Pancakes

November 17th, 2013 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

20131117-164036.jpg

These are the ideal pancakes for Autumn when the leaves are turning all beautiful colors of browns, yellows and reds! Perfectly light for all palates. For all pumpkin lovers! They go great with Maple Syrup, Honey, Cottage Cheese, and Light Sour Cream! They’re also very high in fiber as well as protein! Definitely guiltless for the ultimate breakfast!

I got this recipe from skinnytaste.com Thanx Gina!

Servings: 4 • Size: 2 pancakes
Calories: 200 • Fat: 1g • Protein: 9.1 g • Carb: 51.6 g • Fiber: 3.0 g

Ingredients:
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup canned pumpkin
1 tbsp brown sugar
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
cooking spray

Directions:Mix all dry ingredients in a bowl. Combine milk, egg whites and canned pumpkin, brown sugar, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Keep covered with foil until you are finished to keep warm. Enjoy!

VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)

Carrot Cake

August 1st, 2013 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)


20130801-122936.jpg

INGREDIENTS:
4 Large Eggs
1/2 cup +1/8 cup avocado oil
1/2 cup +1/8 cup unsweetened applesauce
1-1/4 cup coconut or cane sugar
2 tsp vanilla extract
1 cup white whole wheat flour
1 cup unbleached All purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts chopped

DIRECTIONS:
Heat oven to 350F. Beat eggs, oil, sugar vanilla. In a separate bowl whisk your dry ingredients and gently add in to your wet mixture just until moistened. Do not over mix. Fold in carrots and walnuts. Using two 8″ round cake pans that have been greased and floured with cooking spray. Pour your batter and bake for 30-40 min or until a wooden toothpick inserted comes out clean.

Bundt: Use 10 cup Bundt pan. Spray with baking spray or spray with cooking spray and dust with flour. Bake at 350F for 50 min.

Cream Cheese Frosting:
16 oz. Cream Cheese, room temperature
1-1/2 cups confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Beat all ingredients in a mixing bowl and frost your cake as you like! Enjoy!

VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)

, , , , , , , ,

Grilled Maple Mustard Salmon

July 28th, 2013 | Posted by Milana in Lunch/Dinner - (0 Comments)

20130728-182622.jpg

INGREDIENTS:
1/4 cup 100% Maple Syrup
1 Tbsp Lime Juice
2 Tbsp Dijon Mustard
1 Large Clove Garlic Minced
1/4 tsp black pepper
3 Tbsp Fresh Chopped Flat Leaf Parsley
5 -5oz Salmon Filets
Cooking Spray

DIRECTIONS
Whisk the syrup, mustard, lime juice, garlic and pepper in a bowl and marinade the salmon in the fridge for at least 30 min. Using cookie sheet that has been greased with cooking spray. Assemble the marinated filets, sprinkle with parsley and Broil on high for 7-10 min. Enjoy!

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, , , ,

Belgian Waffles

July 26th, 2013 | Posted by Milana in Breakfast/Brunch - (0 Comments)

20130726-134247.jpg

Makes 4 Belgian Waffles

INGREDIENTS:
1/2 cup White Whole Wheat flour
1/2 cup Unbleached All purpose flour
3 Tablespoons coconut sugar
1-1/2 tsp baking powder
1/8 teaspoon salt
3/4 cup+ 2 Tbsp milk
1 egg
1 Tablespoon coconut oil, melted
1/4 teaspoon vanilla
1/4 teaspoon cinnamon

DIRECTIONS:

Heat waffle iron.
Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl.

Whisk the milk, egg, oil, and vanilla in another bowl.

Whisk the milk mixture into the dry ingredients just until the dry ingredients are moistened (lumps are OK!).

Pour about 1/2 cup into the center of your waffle iron. Bake according to your waffle iron until they are the crispness you enjoy.

VN:F [1.9.13_1145]
Rating: 4.7/5 (3 votes cast)

, , , ,

Hashbrowns with Eggs Sprinkled with Mozzarella

July 14th, 2013 | Posted by Milana in Breakfast/Brunch - (0 Comments)

20130714-195247.jpg

INGREDIENTS:
1/2 Sweet onion, chopped
1 Tbsp Avocado Oil
1 Tomato, Diced
2 Red Potatoes, diced
2 eggs+ 2 egg whites
1/4 cup shredded mozz
1/2 tsp kosher salt, divided
1/4 tsp pepper
1/4 tsp ground turmeric
1/4 tsp smoked paprika

DIRECTIONS:

Using a deep skillet with lid. Heat oil. Saute onions until almost tender. Add tomatoes. 1/4tsp salt. Stir. Saute until tomatoes give off juices approx 2 min. Add potatoes, rest of the salt and pepper. Stir. Cook covered for 10 min. Stir add turmeric, and paprika. Stir again and cook for another 20 min on med-low heat. Make room for 2 eggs. Crack eggs in spaces along with the whites. Cover and cook for another 3 min. Turn heat off. Sprinkle with cheese and serve.

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, , , , ,

Skinny Banana Double Chocolate Chip Muffins

July 3rd, 2013 | Posted by Milana in Breakfast/Brunch - (0 Comments)

20130703-132044.jpg

These are the yummiest Banana muffins ever!!!! They do not require any dairy or fat and are a perfect chocolate lover’s snack-GUILT FREE!!! My husband can consume 3 of these in one sitting without thinking twice if im not looking…hahahaha! 😛

INGREDIENTS:
3 large very ripe bananas
2/3 cups cane or coconut sugar
1 large egg
1/3 cup unsweetened applesauce
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cups semi-sweet chocolate chips

DIRECTIONS:
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps.

In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Fill the batter into 9 muffin cups (fill them all the way to the top, mine didn’t rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy with a cold glass of fat free milk or unsweetened almond milk.
9 Servings

Amount Per Serving

Calories 220.3

Total Fat 5.6 g

Saturated Fat 3.3 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.5 g

Cholesterol 24.0 mg

Sodium 274.0 mg

Potassium 216.6 mg

Total Carbohydrate 44.3 g

Dietary Fiber 4.5 g

Sugars 26.0 g

Protein 3.7 g

VN:F [1.9.13_1145]
Rating: 4.3/5 (3 votes cast)

, , , ,

Asian Turkey Pot Stickers

June 20th, 2013 | Posted by Milana in Appetizers | Asian Cuisine - (2 Comments)

20130620-142927.jpg

INGREDIENTS:

1 carrot peeled
1/8 small red cabbage
2 Tbsp grated fresh ginger
5 garlic cloves, minced
2 Tbsp low sodium soy sauce
3 Tbsp rice vinegar
2 tsp sesame oil
1 lb ground turkey breast
5 scallions, chopped
90 round or square spinach dumpling or gyoza wrappers
2 Tbsp peanut oil

DIRECTIONS:

Add carrot and cabbage to the food processor and process until finely chopped. Add the ginger, garlic, soy sauce, rice vinegar and sesame oil. Pulse a couple times and taste to see if you want more of any seasoning.
Add ground turkey and pulse until incorporated. Place filling in a bowl and stir in chopped green onions.
Put one rounded teaspoon worth of filling in the center of the wrapper. Moisten the edge of half the wrapper then fold both edges up and pinch the edges.
To cook, pour canola oil in a skillet and heat on medium high. Add the potstickers and let fry for one minute, then add 1/4 cup water to the pan and cover with lid. Steam 6 minutes then remove the lid. Let fry another 1-3 minutes until the edge touching the pan is golden. Don’t move the potstickers until you are ready to take them from the pan to prevent sticking and tearing.

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, , , , , ,