Posts Tagged ‘butter’

In this video, Betty demonstrates how to make Special Occasion Chicken Piccata. This entrée has crispy fried chicken breasts, topped with a lemon-flavored gravy and surrounded by penne pasta. I made this dish to celebrate the birthday of one of my good friends on YouTube, Dr Johnny P LoveTrain. His birthday is June 25. I hope you get a chance to hop over to his channel and wish him a “Happy Birthday!” His user ID is FBCDJ1620am. Thanks! Ingredients: 1 egg, well beaten 1 tablespoon lemon juice 4 boneless, skinless, uncooked chicken breasts ½ cup self-rising flour (You may use all-purpose flour.) dash of salt dash of ground black pepper dash of garlic powder 3 tablespoons butter 2 tablespoons extra virgin olive oil 8 ounces penne pasta 1 teaspoon salt ½ cup hot water 2 teaspoons chicken bouillon granules (If you can’t find this ingredient, replace this and the hot water with 2/3 cup chicken broth.) 2 tablespoons lemon juice 3 tablespoons butter, melted 1 tablespoon fresh chopped parsley ½ cup freshly shredded Parmesan cheese lemon slices, for garnish Cut any excess fat from chicken breasts and pound them slightly for tenderization and to make them flatter. Set aside. In a small bowl, combine 1 well-beaten egg with 1 tablespoon lemon juice. Set aside. In a gallon-sized Zip-lock bag, combine ½ cup self-rising flour, a dash of salt, a dash of ground black pepper, and a dash of garlic powder. Shake the Zip-lock bag until flour mixture is well combined. Set aside. Melt 3 …

Not kidding….this is the best spaghetti. Ever. You should try it and see!

In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party. Ingredients: 2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.) 8 thin slices Swiss cheese 8 thin slices baked ham 2 eggs, well beaten ground sea salt, to taste freshly ground black pepper, to taste ½ cup fine, dry bread crumbs 4 tablespoons cornstarch 3 tablespoons butter 3 tablespoons extra virgin olive oil In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each …

600gr (precooked weight) of pasta in 1:30 Pasta eating contest in Downtown Toronto, Ontario, Canada. 2009, I got best dressed costume (had to dress like a girl)

On this segment, I discuss and demonstrate the importance of egg freshness and how you can determine how fresh an egg is for your consumption. Also announcing the “official” Season One debut episode coming the week of the 23rd of May.