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Recipes
St. Louis Style toasted ravioli
By NailCandy
Directions Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes
- Ingredients
- 3/4 to 1 pound small fresh ravioli (meat and/or cheese)
- 3 large eggs, beaten
- 1 1/2 cups milk
- 2 cups breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 1/2 cup grated parmesan cheese
- Marinara sauce, for dipping
"Skinny" Buffalo Chicken Dip
By NailCandy
1. Place cream cheese first into the bowl
- 8 fat free ounces cream cheese, softened
- 1/2 cup reduced fat blue cheese or ranch dressing
- 1/2 cup Buffalo or Red Hot sauce
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese
- 2 cans (9.75 each) Premium Chunk chicken breast, drained, or 2 cups shredded cooked chicken
Baked Parmesan Chicken
By NailCandy
Preheat oven to 450°. Lightly oil large baking sheet
- Ingredients:
- Serves 4-6
- 4 skinless, boneless chicken breasts (cut into 1” pieces)
- Kosher salt, freshly ground pepper
- 2/3 cup grated Parmesan or Asiago cheese
- 2/3 cup panko (Japanese breadcrumbs)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons minced garlic
- 2 teaspoons Italian Seasoning
Grilled Taco and Lime Chicken for Tacos
By NailCandy
Let’s take a look at how simple you can make your own restaurant style grilled chicken for tacos
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (regular paprika works too)
- 1/2 teaspoon garlic salt
- 3-4 medium to large boneless skinless chicken breasts
- 2 limes, split
Take Out Chicken Lo Mein
By NailCandy
Mix all the sauces, set aside Heat oil over a medium-high heat
- 4 servings of lo mein noodles
- 3 Tbsp of Hoisin sauce
- 1/4 C chicken broth
- 2 Tbsp soy sauce
- 2 tsp of sesame oil
- 1 tsp cornstarch
- 1 Tbsp vegetable oil
- 1 Tbsp ginger
- 2 cloves garlic minced
- 1/2 medium onion sliced
- 6-10 mushrooms sliced thin (your discretion)
- 1/2 C carrots sliced
- 1/2 C snow peas halved
- 1 lb chicken breast sliced
- Chopped scallions for garnish
Spiced Autumn Mousse
By NailCandy
Made with low-fat pumpkin puree, this easy and creamy mousse delivers the toasty flavors you crave in the fall!
- 1 box instant vanilla pudding mix
- 1/2 cup pumpkin puree
- Pinch of cinnamon
- Pinch of nutmeg
- 1 cup reduced-fat whipped topping
- 4 Tbs. chopped walnuts
Peanut Butter Chocolate Chip Shortbread Cookies
By NailCandy
Set oven to 325F Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden ...
- 1 stick, (1/2 cup) unsalted butter, at room temperature (important!)
- 1/3 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 cup confectioner’s sugar
- scant 1/2 tsp sea salt
- 3/4 cup milk chocolate chips
Chicken with Apple Gravy, Rice Pilaf and Green Beans by Rachael Ray
By NailCandy
In a large saucepan, heat 1 tablespoon EVOO, one turn of the pan, over medium heat
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 1 1/2 cups long grain white rice
- 3 1/2 cups chicken stock, divided
- 1 cup frozen peas, thawed
- 1 cup shredded sharp white cheddar cheese
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons butter, divided
- 1 tablespoon flour
- 1/2 cup unfiltered apple cider
- 1 pound green beans, trimmed
- 2 scallions, chopped
Slow-Cooker Pulled-Pork Tacos
By NailCandy
Directions In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt
- 2 cups store-bought salsa, plus more for serving
- 2 tablespoons chili powder
- 2 tablespoons dried oregano
- 2 tablespoons unsweetened cocoa powder
- kosher salt
- 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
- 18 corn tortillas
- 1/2 cup fresh cilantro sprigs
- 3/4 cup sour cream
- 1 lime, cut into wedges
Crispy Oven-Fried Chicken
By NailCandy
342 calories Paula Deen recipe from People Magazine 2/4/2013
- 1/3 C 1% Buttermilk
- 1/4 C finely chopped fresh chives
- 1 tsp Dijon mustard
- 4 (12oz) skinless, bone-in chicken breast
- Vegetable cooking spray
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 C dried bread crumbs
- 2 tbsp grated parmesan or romano cheese