Tuesday, February 28, 2017

RECIPE: Strawberry Shortcut Shortcake!

 


 
DAY 5  AND THE LAST RECIPE FOR OUR "RECIPE WEEK" ON LOFT 101.NET!!!
 
strawberry  shortcake  strawberry  shortcake
 
strawberries  whipped cream  strawberries 
 
 
On The Menu For Today Is:
 
Strawberry  Shortcut  Shortcake
 
This recipe is so easy and I took a shortcut using cake mix from the box!  It's just as good as from scratch, especially after you stuff it with all of these strawberries and fill it with whipped cream inside out!  It's so easy.  All you have to do is follow the directions on the box of the cake mix to make two cakes instead of one and you are half way done! 
 
 Next, rinse and slice your strawberries into quarters and take another shortcut by using some good old Cool Whip (just make sure you let your cakes cool off for amount 20 minutes before adding the Cool Whip).  This is the best dessert for anytime of the year!  I'm not a baker like my Mom but she tried it when she visited and said it was delicious.  She's a great baker, so if she says it was good then, it's good!!!!! 
 
Enjoy and thanks for following the LOFT for the last 5 days!
 
We are ending on a sweet tooth!!!!!
Good eating and get ready for SPRING!!! 
  
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Monday, February 27, 2017

RECIPE: Simple Salads & Sides!

 

Well,  if you have ever had a chance to eat breakfast or lunch at the Sky Café located in the Revel Hotel in Atlantic City, you are familiar with the great buffet they served.  I ate there one time when our family stayed at the Revel Hotel for a day trip away. 

These salads and sides that I'm sharing today reminded me a lot of the kind of food they served when we visited.  Fresh fruits, ripe veggies, salmon and healthy dressings.  So today, I'm remembering the time spent with my brother, sister-in-law, Mom and hubby and the fun we had during breakfast at this little café that served really good food in our home state of New Jersey!


I've been sharing some pretty heavy dishes the last few days but on the menu for today is:
Simple Salads & Sides!!
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APPLE, WALNUT, CRANBERRY & ONION SALAD WITH A SIDE OF SALMON
Spring mix salad with, onions, apples, dried cranberries, walnuts, shaved parmesan cheese and croutons.  Olive oil & balsamic vinegar dressing and drizzled with mayo! 
  
 
 
 
 
CUCUMBER, PEAR & TOMATO SALAD WITH GRILLED STEAK & GARLIC BUTTER MUSHROOMS
Cubed cucumbers, pears and tomatoes mixed well with olive oil, balsamic vinegar, salt, pepper and thyme!  Mushrooms sautéed in salted butter and garlic powder. Grilled steak  seasoned with lemon pepper and dried parsley.
 
 
 
SIDES WITH SIDES
Old Bay Shrimp, rice with pinto beans (Goya), fresh corn on the cob with butter & parsley!
 
 
 
 

Sunday, February 26, 2017

RECIPE: Chicken Francese Gourmet Style!

 
 
 
HAPPY SUNDAY SUPPER!
 
Chicken is always a good meal for a Sunday Supper and RECIPE #3 is just that, a chicken dish that's gourmet and a little time consuming to make but so worth it!  Take your time, take it slow and follow my photos and instructions below.  Your meal will be delicious!! 
 
   Today on the menu is Chicken Francese!  Enjoy and keep following for the fourth recipe tomorrow ;-)
 
Happy Sunday & Be Blessed!!
 
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CHICKEN FRANCESE
 
Here's what you need:
Chicken tenderloins, flour, 3 eggs, 1 stick of butter (softened), salt, pepper, 1 lemon, olive oil (not shown), vegetable oil, white cooking wine, chicken broth, fresh or dry parsley


Let's Get Started.....
Clean chicken and tenderize if needed, with a mallet.


Pour generous amount of flour in a pan and add salt and pepper to season. Mix well.

In a small bowl, add three eggs and stir.


Add 1 tbsp. of water to eggs.

You will now have egg wash to dip you chicken in.

Add vegetable oil to pan (enough to cover the bottom of the pan pass the inner rim).  Let oil get hot on medium heat.

Dredge chicken in flour to cover all pieces thoroughly.

Now dip chicken in egg wash.

Now add chicken to your pan and let fry 3 minutes on one side.


Turn and fry 3 minutes on the other side.

Remove from pan and place in a pan to set until all pieces are fried.

NOW FOR YOUR SAUCE.......

1/4 cup of olive oil...

Slice your lemon in half and then slice as many thin round pieces as you can from one half of the lemon only.  Place the other half to the side for now.

Add olive oil and lemon slices to another pan.

Turn heat up to high and let the lemons fragrant into the olive oil for about 5 minutes. Turn heat off and remove lemons.  Place lemons on top of chicken.  Leave olive oil in pan and set aside for later.


Now measure out a 1/2 cup of the cooking wine...

Measure out 1 cup of the chicken broth...


Squeeze as much
juice as you can
from the other
half of the lemon
into a small cup...

 
Next mix together the softened stick of butter with 1/2 tbsp. of flour.  Mix well.

Now add everything to the olive oil. Add the cooking wine, broth, lemon juice and butter w/flour.  Turn heat to high and stir to mix everything together.

Pour sauce over chicken and lemon rounds.

Add dry or fresh parsley.

Separate chicken from sauce in serving dish.  Serve chicken and drizzle with sauce for each serving.  Enjoy!!

 

 
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