••••LEMON GARLIC CHICKEN••••

(Source: keishasflavorbreakthrough.com & photos also)

••••LEMON GARLIC CHICKEN••••

        Cook: 20

Serves 6

Ingredients:

• 3 large boneless chicken breast
• Juice of one lemons
• ¼ cup white wine
• ¼ cup olive oil
• 4 cloves garlic, finely minced
• 2 tsps. Parsley
• 2 tsps. Kosher salt
• Cracked black pepper

Cut the chicken breast in half and place in a zipper bag. Mix the remaining ingredients and pour over the chicken. Let marinate for at least 30 minutes up to overnight. I only have 30 minutes tonight, but the longer it goes, the more flavor you will have.

Preheat grill to medium. Place chicken on grill and cook 5 minutes on each side, then check for internal temperature of 165°F, continue to cook and flip every 2 minutes until correct temperature is reached.

Serve with a nice veggie and starch.

- See more at: http://keciasflavorbreakthrough.com/lemon-garlic-chicken/#sthash.NN89mrvi.dpuf

••••BAKING TIP••••

(Source: Redbookmag.com & Dorie Greenspan & courtesy of JIM & Google+ photos)

••••BAKING TIP•••

••••TEFLON FOR THE WIN!!!

•Metal molds are much cheaper, but you have to butter them and flour them and sometimes also use parchment paper.  

•With a Teflon mold, you don't need anything else. You just butter it, you bake in it, and the cake or whatever you're making slips right out.

••••BAKING TIP••••

(Source: Redbookmag.com-August 2015 & courtesy of JIM & Dominique Ansel, Dominique Ansel Bakery in NYC & Tokyo; inventor of the Cronut (1) & dominiqueansel.com photos & inquisitor.com & food beasties.com & bliss tree.com & dailymail.co.uk)

••••BAKING TIP••••

••••PREP MAKES PERFECT••••

••••Baking is not like cooking, which is about knowing the ingredients and working as you go.  Baking is about reading the full recipe, understanding it, making sure you have all the tools necessary to complete it and then doing it.

••••Also, measure ingredients at the beginning and line them up.  It takes more space in the kitchen, but it's always easier in the end.

••••FOOD TIP••••

(photo-Google+)

••••TIRAMISU CUPCAKES••••

(Source: tinascooking.blogspot.com & photos also)

••••THESE LOOK AMAZING!!!

••••TIRAMISU CUPCAKES••••

Ingredients:
For the cupcakes
6 tablespoons plain flour
3 tablespoons cornflour (corn starch)
½ teaspoon baking powder
3 medium eggs
100 grams sugar
2 tablespoons vegetable oil
2 tablespoons plain yogurt
1 teaspoon vanilla
For the coffee glaze
5 tablespoons boiling water
1 tablespoon instant espresso powder
1 tablespoon dark drum
For the frosting
100 grams Mascarpone 
100 grams softened butter
150 grams icing sugar
100 ml heavy cream

Preparation:

To make the cupcakes, sift together the plain flour with cornflour and baking powder, then set it aside. Separate the egg yolks from the whites and place them in different large bowls. Beat the egg whites with an electric mixer on high until frothy, add half of the sugar, and continue beating until stiff peaks form. Set the bowl aside and add the rest of the sugar to the egg yolks, then beat with an electric mixer on high for about 2-3 minutes, until the batter thickens significantly. Add the oil, yogurt and vanilla and blend well. Sift in the dry ingredients and blend well with an electric mixer on the lowest setting.

Finally, add the whipped egg whites and fold them through using a rubber spatula. Fold very gently and be careful not to overmix and deflate the batter. Divide it between 12 standard muffin cups (lined with paper liners) and bake in a preheated oven, at 200˚C (400˚F) for about 10-12 minutes. Check them with a toothpick to make sure they are done. Let them cool completely before proceeding. They will deflate as they cool, that is fine.

While the cupcakes are cooling, make the coffee glaze. Put the instant espresso granules into a small bowl, then pour over the boiling water. Mix it briefly so the coffee dissolves completely, then let it cool slightly and mix in the rum. Let the glaze cool completely before brushing it on the cupcakes.

For the frosting, place the room temperature Mascarpone and the softened butter in a large bowl and beat with an electric mixer on high until it becomes smooth and creamy. Add the icing sugar and blend well. Beat the chilled heavy cream in a separate bowl, using an electric mixer on high, until stiff peaks form. Gently fold it in the Mascarpone mixture. To assemble the cupcakes, brush some of the coffee glaze on each cupcake, then decorate them with the Mascarpone frosting. You can sprinkle a dash of unsweetened cocoa powder on the frosting before serving. Yields 12 standard cupcakes.

••••HAPPY NACHO CHEESE DAY!!!!••••

(Source: nachos day.com & Pinterest.com & fritolay.com & slideshare.com & food.com & she knows.com & thefoodieaffair.com & Google+)

••••HAPPY NACHO CHEESE DAY!!!!

••••SAUSAGE AND PROVOLONE STUFFED CHICKEN••••

(Source: bigflavorstinykitchen.com & photos also)

 ••••SAUSAGE AND PROVOLONE STUFFED CHICKEN••••

Chicken cutlets are rolled with a mix of sweet sausage, bread crumbs, cheese and Italian seasonings for a simple yet elegant meal.

Ingredients

3 tablespoons breadcrumbs

3 tablespoons chopped basil

2 tablespoons toasted pine nuts

1/2 teaspoon crushed fennel seeds

4 ounces mild turkey Italian sausage

1 ounce shredded provolone cheese

2 (8-ounce) skinless, boneless chicken breast halves

1/2 teaspoon pepper

1/4 teaspoon kosher salt

3 tablespoons all-purpose flour

1 tablespoon olive oil

1/2 cup dry white wine

3/4 cup unsalted chicken stock

2 tablespoons fresh parsley

Instructions

1. Preheat oven to 400°. Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls. Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven. Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley. Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.

Notes

Recipe from Cooking Light