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lia_nyc
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Name: lia rosalin
Gender: Female
Interests: fusion; easy breezy artsy food, mmm yum
Expertise: i am not conventional, anything but ordinary, i am sentimental, but rational. i am passionate about my loves...i love food, music, travel ,design, books, fashion, life, love, places, things-and meeting lively, inspirational, colorful people...
Occupation: chef, designer, p.a,
Industry: catering nyc! msg me!
Message: message me
Website: visit my website
Member Since:
7/22/2007
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| Yummy 5 minute CHICKEN CUTLET
15 Minutes before my boyfriend leaves for work, I decide.. "hey hun?You want lunch?"
WTF?(Excuse my french)..although seemingly impossible, i turned my toaster oven on 450
degrees to heat up-yes i said toaster oven...i took the little metal tray out and poured
some vegetable oil on...
proceeded to take the chicken cutlet(regular,not thin) out of the fridge-and decided...hey!
i can do this...i know how to cook... alright so to make a long story short..i did do it...
and it was marvelous and yummy and easy and the idea has spawned so many other recipes-
you are going to freak!!!!!! lol! hey...five minutes or less? please!?
also try this on EGGPLANT AND SHRIMP
this is my rendition of chicken cutlet/chicken parm..yummmm...
:::CHICKEN CUTLET:::
4 chicken cutlets( breast or thigh)
1/3 cup kraft parmesan and romano cheese
2-3 tbsp. mcCormick smoky sweet pepper seasoning blend(amazing stuff!)
vegetable oil
4 servings.this is not a spicy dish.
mix cheese and smoky sweet pepper blend with some vegetable oil.
more cheese to the seasoning blend.
ingredient amounts vary on amounts of
cutlet..and your choice of taste.
mixture should turn reddish in color.
dredge cutlet in mixture-and cook on oiled tray or in the oven at highest heat
for five minutes or less or until the chicken is stiff enough when picked up with
tongs.
easy right?
try it! you could make anybody believe that you slaved over a hot stove.
*serve as a sandwich between two slices of bread and a touch of mayo or
wasabe mayo.
(my boyfriend loved this,w/o mayo instead he dipped his bread in the oils in the
cooking pan...mmm)
*serve with pasta noodles and a side of sauce or the same mixture of
ingredients plus more oil and parsley,even a touch of garlic
*serve with a topping of swiss cheese and marinara sauce
if this recipe isnt easy enuff, i dont know what is!
Enjoy!
*THIS IS AN ORIGINAL RECIPE
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| Filipino Eggrolls
Filipino Eggrolls or Lumpiang Shanghai- or just simple LUMPIA( pork spring roll)
These crunchy tasty morsels don't look too simple to make but are very easy
to get together!
Whether you need them for a party or as an appetizer, they are very satisfying!
this recipe calls for pork but can be made with chicken, or turkey or veggies.
All your call!
LUMPIA SHANGHAI
1 lb. pork, ground
1/4 c. onions, chopped
1 tblsp. garlic chopped
1/2 c. water chestnuts or jicama
2 eggs
1/4 c. green onions or scallions, sliced fine
soy sauce(as salt)
lumpia wrappers
Oil for frying
optional:
1/4 lb. shrimps, shelled & chopped and devained
sesame oil
finely chopped carrots
vermicelli clear noodles
Mix all ingredients except wrappers in a bowl. Divide a wrapper in half and place 1 tablespoon of meat mixture into the halved wrapper. Wrap with both ends sealed. Heat enough oil in frying pan to deep fry the lumpia. Serve with sweet and sour sauce.
these work as big or small rolls, but i find,the smaller they are the faster they cook up!
***TO SEAL THESE UP EASIER- MAKE A THICK FLOUR WATER MIX TO SEAL ENDS
SO MEAT DOES NOT COME OUT WHILE FRYING.
ENJOY!!!!
HERE'S SOMETHING FUNNY-
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