Saturday, 2 November 2013
1/2 cup panko (Japanese breadcrumbs)
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten $
4 (6-ounce) tilapia fillets $
2 tablespoons canola oil, divided $
8 lemon wedges
1. Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.
2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
Kids Can Help: Let the kids dip the fish in the eggs and then into the panko mixture. It's messy, but fun!
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates
2 parts Peanut Butter
1 part Honey
Handful of Dark Chocolate Chips (substitute: Milk Chocolate Chips)
Place 2 parts peanut butter, 1 part honey and a handful of dark chocolate chips in a food chopper.
Mix until thoroughly blended.
Spoon into non-greased ice cube tray. Freeze for 1-2 hours, depending on your freezer.
Remove from tray as you would ice cubes, hitting tray on counter to loosen if necessary.
Store in a freezer bag in the freezer or refrigerator.
Wednesday, 30 October 2013
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
container Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
1Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the 1/2 cup chocolate chips. Pour into pans.
2Bake and cool as directed on box for 8- or 9-inch rounds.
3In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered.
Tuesday, 29 October 2013
Cute Creative Lunches For Kids Make Stay-At-Home Mommy A Star
Samantha Lee, a stay-at-home mom with no culinary class experience, rocketed to internet fame with a blog highlighting the delightfully creative bento lunches she creates for her young daughters. She creates pop culture and storybook icons for her daughters to eat and, as she continues making them, she keeps getting better at it. And more famous.