Category Archives: Cheese

Rosemary Garlic Drumsticks

Faith Keith - Baked Chicken Drumsticks

Ingredients

  • This recipe coats 10 chicken drumsticks:
  • 1-2 eggs (I only needed 1, but depending on how large your eggs are you may need 2. This is only to coat the drumsticks)
  • 2 Tbsp grated Parmesan cheese
  • 1/2 tsp rosemary
  • 1/2 tsp dehydrated garlic
  • 1/2 tsp dehydrated onion
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp lemon peel
  • 1/2 tsp paprika (for color)
  • 1/2 tsp salt
  • olive oil

Directions

  1. Set oven to 350°F
  2. Whisk the egg(s) in a wide mouth bowl (so you can dip the drumsticks easily)
  3. Mix all remaining ingredients in another wide mouth bowl or plate (so you can roll the drumsticks easily)
  4. Coat drumsticks in egg, then roll in spices (I’m not gonna lie…I totally used my fingers to smudge some around to ensure it was well seasoned)
  5. In a skillet on medium heat, add oil and lightly brown the drumsticks (this is only for aesthetics, so don’t go crazy with trying to cook or fry them here)
  6. Place the drumsticks on a foil-lined baking sheet (for easy clean up)
  7. lightly spray with oil or 0 calorie butter to keep the drums moist
  8. Bake for 25 minutes on one side then flip and bake for a final 15 minutes, or until cooked through (juices will run clear)
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Filed under Cheese, Chicken, Comfort Food, Family weeknight cooking, Protein

Easy, But Fabulous Veal Parmesan

Veal Parmesan is already a pretty easy dish, but you can make it as easy or as complicated as you want – it is VERY forgiving! So have fun with it!Veal Parmesan - Faith Keith

Ingredients

  • Canola Oil
  • 2 Veal steaks
  • 1/4-1/2 C bread crumbs (seasoned or unseasoned)
  • Rosemary
  • Roasted garlic
  • Italian seasoning
  • Sea salt (or any kind of salt)
  • Cracked pepper (or regular ground black pepper)
  • Mozzarella (shredded or slices)
  • Marinara (I love to make mine from scratch, but you can easily get a jar of yummy spaghetti sauce)
  • Parmesan cheese, for sprinkling
  • Olive oil, for drizzling

Directions

  1. Drizzle oil in skillet and heat pan to medium
  2. Coat veal steaks in bread crumbs then place in pan
  3. Cook for about 3-5 minutes on one side, season with rosemary and roasted garlic
  4. Flip steaks and cook for another 3 minutes (or until steaks are no longer pink), season with Italian seasoning and salt
  5. Sprinkle Mozzarella cheese (or lay a slice on each steak), drizzle with marinara and then turn off the heat
  6. Decorate with Parmesan cheese, cracked pepper and olive oil and serve 🙂

Keep this dinner simple by steaming broccoli or other vegetables (in the microwave, on the stove, or in the steamer), so it does all the work for you while you concentrate on your veal steaks.

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Filed under Cheese, Man Food, Protein, Veal

Hazelnut Cinnamon Rolls

Prep Time: 20 min
Inactive Prep Time: 45 min
Cook Time: 35 min
Level: Easy
Serves: 6 servings

Hazelnut Cinnamon Rolls

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown
sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes. Position the rack in the center of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.
Serve warm.

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Filed under Breakfast, Buttermilk, Cheese, Frozen bread dough, Sweets