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Recipes
Chicken Piccata
By ezunich
Preheat the oven to 400 degrees F
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/4 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- 4 Tablespons of capers, no brine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Peanut Butter Wrap
By ezunich
Spread peanut butter on wrap
- Banana
- Wrap
- Honey
- Peanut Butter
Chocolate Chiffon Torte
By ezunich
Line three 9-in. round baking pans with waxed paper and grease the paper; set aside
- Filling:
- 2 cups cake flour
- 1-1/2 cups sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup vegetable oil
- 6 eggs, separated
- 2 squares (1 ounce each) semisweet chocolate, melted and cooled
- 1/2 tsp cream of tartar
- 1-1/2 cups heavy whipping cream
- 1-1/4 cups semisweet chocolate chips
- 1/4 cup butter, cubed
- Frosting:
- 1 cup heavy whipping cream
- 1/2 cup confectioners' sugar
- 1 tbs baking cocoa
- Chocolate curls
Dark Chocolate and Pumpkin Swirl Cake
By ezunich
Directions Cake Preheat oven to 350 degrees F
- 1 3/4 cup flour
- 2 tsp Pumpkin Pie Spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 2 tsp vanilla
- 1 cup canned pumpkin
- 3 ounces dark chocolate, melted
- 2 tbs unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 1 tsp finely shredded orange peel
- 2 tbs milk or orange juice
Bean 'n' Rice Burritos
By ezunich
In a small saucepan, bring water to a boil
- 1-1 cups water
- 1-1/2 cups uncooked mstant warmed brown rice
- 1 medlUm green pepper, dIced
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 tbs olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 8 flour tortillas (8 inches), warmed
- 1 cup salsa
- Reduced fat shredded cheddar cheese and sour cream
Mini Party Quiches
By ezunich
1. Preheat oven to 425°F
- Nonstick cooking spray
- 2 cups all-purpose flour
- 2 tbs grated Parmesan cheese
- 1/2 tsp salt
- 1/3 cup olive oil or vegetable oil (such as canola)
- 5 to 7 tbs ice-cold water
- 1 egg
- 1/3 cup milk
- Dash ground black pepper
- 1/3 cup finely shredded Monterey Jack or Gruyere cheese
- 1 tbs chopped green onion
- 5 to 6 pear or cherry tomatoes, thinly sliced, and/or-24 small herb leaves
- Fresh thyme leaves (optional)
Mock Manicotti
By ezunich
In a bowl, combine the cottage cheese, spinach, cream cheese, sour cream, garlic powder, salt and pepper
- 3 cups (24 oz) cottage cheese, drained
- 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 pkg (8 oz) cream cheese
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 8 lasagna noodles, cooked, rinsed and drained
- 1 cup (4 oz) shredded mozzarella cheese
- 1 cup meatless spaghetti sauce
Broccoli-Cauliflower Cheese Bake
By ezunich
1. Place cauliflower and broccoli in a Dutch oven; add 1 in
- 7 cups fresh cauliflowerets
- 6 cups fresh broccoli florets
- 3 tbs butter
- 1/3 cup all-purpose flour
- 1-1/2 tsp spicy brown mustard
- 3/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper
- 3-3/4 cups fat-free milk
- 1-1/2 cups (6 oz.) shredded partskim mozzarella cheese, divided
- 1-1/2 cups (6 oz.) shredded Swiss cheese, divided
Mushroom Pot Roast
By ezunich
1. Sprinkle roast with salt and pepper
- 1 boneless beef chuck roast (3-4 lbs)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbs canola oil
- 1 1/2 lbs sliced fresh mushrooms
- 2 1/2 cups thinly sliced onions
- 1 1/2 cups beef broth
- 1 1/2 cups dry red wine or additional beef broth
- 1 can (8 oz) tomato sauce
- 3/4 cup peeled, chopped parsnips
- 3/4 cup chopped celery (I use 2 stalks and discard after cooking)
- 3/4 cup sliced carrots
- 8 garlic cloves
- 2 bay leaves
- 1 1/2 tsp dried thyme
- 1 tsp chili powder
- 1/4 cup cornstarch
- 1/4 cup water
- Mashed potatoes
Chocolate Cream Cake
By ezunich
Prepare and bake cake according to package directions, using a greased and floured 13-in
- Glaze:
- 1 package (18-1/4 oz) devil's food cake mix
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/4 cups sugar
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 cup sugar
- 1/3 cup baking cocoa
- 3 tbs cornstarch
- 1 cup water
- 3 tbs butter, cubed
- 1 tsp vanilla extract