Fake Flake Fried Chicken


1/2 cup flour

3/4 teaspoon salt and pepper or blended spices

2 eggs

1/4 cup skim milk

4 chicken pieces

2-3 cups corn flakes, crushed to the consistency of bread crumbs


Preheat oven to 375

1. Mix flour and spices in a plate or bowl.

2. Mix milk and eggs in another bowl.

3. Place corn flakes in a third plate or bowl.

4. Skin chicken pieces.

5. Dip chicken into flour, then egg wash, then corn flakes. Make sure that

chicken is completely coated with the corn flakes. That is what holds the

moisture in. Place chicken on a sheet pan.

6. Place in oven and bake for 35-40 minutes, or until done.

Strawberry Cupcakes with Vanilla Buttercream Frosting

Recipe Courtesy Of: 
Adapted from: marthastewart.com

Makes 24 mini cupcakes 

2/3 cup whole fresh or frozen strawberries, thawed
1½ cups all-purpose flour
1 teaspoons baking powder
¼ teaspoon salt
¼ cup whole milk, room temperature        
1 teaspoons vanilla extract
½ cup (1stick) unsalted butter, room temperature
1 cups sugar
1 large egg, room temperature
2 large egg whites, room temperature 


Vanilla Buttercream Frosting
Recipe from The Hummingbird Bakery Cookbook
Makes enough for 12 cupcakes

2 cups powdered sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 tablespoons whole milk
¼ teaspoon vanilla extract
¼ teaspoon red food coloring


1.    Preheat oven to 350 degrees. Grease cupcake tins 
2.    Place strawberries in a small food processor, blend until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary
3.    In a medium bowl, whisk together flour, baking powder, and salt. Set aside
4.    In a small bowl, mix together milk, vanilla, and strawberry puree. Set aside
5.    With an electric mixer, cream butter until light and fluffy. 
6.    Gradually add sugar and continue to beat until well combined and fluffy. 
7.    Slowly add eggs, and egg whites and blend until combined
8.    With the mixer on low, slowly add half the flour mixture. Mix until blended.
9.    Add the milk mixture and mix. Then add the remaining flour mixture and blend.
10.    Divide batter evenly in tins, filling them up 2/3.
11.    Bake for 22-25 minutes 
12.    When done, transfer to wire rack to cool before frosting

For the Frosting: 

1.    Beat the powdered sugar and butter together in an electric mixer on medium low speed until the mixture is well mixed. 
2.    Add the milk and vanilla into the butter and sugar mixture
3.    Add food coloring and beat on high until the frosting is light and fluffy
4.    Frost when cupcakes have cooled  

Chicken Shawarma

Recipe Courtesy Of: 
Adapted from: Cooking Light July 2008

Makes 4 servings

For the Chicken: 
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil
¾ teaspoon salt
½  teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips 

For the Sauce:
½ cup plain 2% Greek yogurt 
2 tablespoons tahini
2 teaspoons fresh lemon juice
¼ teaspoon salt
1 garlic clove, minced

For the Pita:

4 (6-inch) pitas
1 cup romaine lettuce, cut into chiffonade
8 (¼ inch-thick) tomato slices


1.    Preheat grill to medium-high heat.
2.    Prepare chicken: combine lemon juice, curry powder, olive oil, salt, cumin and garlic in a medium bowl. 
3.    Add chicken to bowl; toss well to coat. 
4.    Let stand at room temperature 20 minutes.
5.    In a separate bowl, combine yogurt, tahini, lemon juice, salt and garlic, stirring together with a whisk.
6.    Place chicken on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
7.    Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. 
8.    Place 1 pita on each of 4 plates; 
9.    Top each serving with lettuce, tomato, chicken and drizzle with sauce.

Chicken Strawberry Salad

Recipe Courtesy Of: 
Salad from Southern Living, Mayonnaise from Paula Deen

Salad makes 6 servings Mayonnaise makes 1.5 cups Mayonnaise: 2 egg yolks 1/2 teaspoon ground mustard Dash of salt and pepper Squirt of lemon juice 1 to 1.5 cups oil (canola or vegetable) Salad: 1.5 pounds chicken breast (2-3 breasts) 1/2 cup poppy seed dressing 1/4 cup mayonnaise (from recipe above) 2 celery ribs, small dice 1 pint fresh strawberries, small dice 1 avocado, small dice 1/2 small red onion, small dice 1/2 cup silvered almonds, toasted 1/2 package of crackers


Make the mayonnaise: 1. Put egg yolks, mustard, salt, pepper, and lemon juice in a large bowl. 2. In a slow, steady stream, whisk in the oil until you have the desired consistency. 3. Whisk together poppy seed dressing and 1/4 cup of mayonnaise in a large bowl; cover and chill 30 minutes. Poach the chicken: 4. Place chicken breasts in a large sauce pan. Add cold water so it completely covers the chicken by at least an inch. 5. Bring the water to a boil and then reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes. 6. Then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes. 7. Remove chicken from pan. Slice or shred your poached chicken on a cutting board. Assemble the salad: 8. Remove the dressing mixture from the refrigerator. 9. Add chicken, celery, strawberries, avocado, red onion, slivered almonds to dressing mixture, gently tossing to coat. 10. Spoon salad on to crackers to serve.

Lavender Shortbread Cookies

Recipe Courtesy Of: 
Herbs and Spices

Makes about 24 cookies 1/4 cup honey 1 tablespoon (unsprayed) dried lavender flowers, plus 1 teaspoon uncrushed flowers 1/2 pound unsalted butter; slightly softened (2 sticks) 1/4 teaspoon fine sea salt 1/2 cup granulated sugar 1/2 teaspoon pure vanilla extract 2 cups all-purpose flour


1. Combine the honey and crushed lavender in the top of a double boiler. 2. Heat over low heat for 15 minutes. 3. Strain the honey, and discard the lavender. 4. Combine the butter, salt, and the whole lavender flowers in a large bowl. 5. Add honey and beat until completely blended. 6. Cover and refrigerate for at least 1 hour. 7. Preheat oven to 350 degrees F. 8. Bring the lavender butter to room temperature. 9. Add the sugar and beat with an electric mixer on medium speed until light and fluffy. 10. Beat in the vanilla. 11. Slowly add the flour, beating just until blended. 12. Mix the dough, cover and refrigerate until chilled. 13. Roll out 1/2 inch thick on a floured surface. 14. Cut into desired shapes. 15. Place 1 inch apart on greased baking sheets. 16. Bake for 10 to 15 minutes, or until golden brown at the edges.

Shepard's Pie


Recipe adapted from: Martha Stewart, www.marthastewart.com

For Pie Filling:
1 pound ground beef
¼ cup water
½ large onion, finely chopped
2 carrots, peeled and coarsely chopped
1 tablespoon tomato paste
1 tablespoon flour
1 tablespoon Worcestershire sauce
¼ cup frozen peas, thawed
1 teaspoon salt
¼ teaspoon pepper
1 cup water

For Potato Topping:
2 pounds russet potatoes, peeled and quartered (4-5 potatoes)
Salt (for water)
½ cup milk
3 tablespoons butter
2 teaspoons salt
¼ teaspoon pepper


1. Preheat oven to 400 degrees F.
2. In a large saucepot, cover potatoes with salted water by 1 inch; bring to a boil.
3. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
4. Heat a large skillet over high heat. In two batches, cook ground beef until no longer pink, about 5 minutes per batch.
5. Transfer beef to a colander set in a bowl; let fat drain off and discard fat.
6. Add ¼ cup water to the skillet, scraping up browned bits (deglazing the fond) with a wooden spoon.
7. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
8. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
9. Add Worcestershire sauce, 1 cup water, and beef. Season with 1 teaspoon salt and ¼ teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes.
10. Stir in peas; cook 1 minute.
11. Add filling to a 9-inch pie dish.
12. In large saucepot, bring milk and butter to a simmer; remove from heat.
13. Return potatoes to the saucepot and mash. Season with 2 teaspoons salt and ¼ teaspoon pepper.
14. Spread potato mixture over the pie; use a fork to make peaks.
15. Bake on a baking sheet until top is browned, 25 to 30 minutes. Cool slightly; serve.

Deglaze- to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom. The resulting mixture often becomes the base for a stock

Fond- French for “bottom”. Fond refers to the concentrated juices, drippings, and bits of food left in pans after foods are roasted or sautéed.

Parmesan Zucchini Sticks

Recipe Courtesy Of: 
Adapted from: www.cookinglight.com

1 cup tomato sauce
Italian seasoning, to taste
3 large zucchini (about 1 1/2 pounds)
2 cups dry breadcrumbs
1 cup panko (Japanese breadcrumbs)
1/2 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 eggs, beaten
Cooking spray


1. Cut zucchini in half crosswise; cut each half lengthwise into 8 wedges.
2. Repeat procedure with remaining zucchini.
3. Combine breadcrumbs, panko, cheese, salt, and black pepper in a shallow dish.
4. Dip zucchini in egg substitute; dredge/pat in breadcrumb mixture.
5. Place zucchini on baking sheet lined with parchment paper.
6. Lightly coat zucchini with cooking spray.
7. Bake at 400° for 25 minutes or until golden brown.
8. Pour sauce into a pot and warm on stove. Add Italian seasoning to taste.
9. Serve immediately with sauce.

Grandma Hier's Carrot Cake

Recipe Courtesy Of: 
Paula Deen www.foodnetwork.com

Makes 8 Servings

Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 ½ cups vegetable oil
3 cups grated carrots
1 ½ cups chopped pecans, optional

2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)


Make the cake:
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 pans (of the same size!); Line bottom of the pans with parchment paper.
3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
4. Add eggs and vegetable oil. Using a hand mixer, blend until combined.
5. Add carrots and pecans, if using.
6. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
7. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:
1. Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer.
2. Stir in the nuts.
3. Spread frosting on top of each cake layer.
4. Stack the cakes on a serving plate and serve.

Apple Broccoli Salad

Recipe Courtesy Of: 
Fake Food Free

Serves 6-8

1 crown broccoli florets, chopped
4 green onions, thinly sliced
1 cup unpeeled apple, chopped
¼ cup plain Greek yogurt
2 tablespoons mayonnaise
2 teaspoons red wine vinegar
3 teaspoons sugar
¼ cup dried cranberries, chopped
½ cup walnuts or pecans, coarsely chopped (optional)


1. In a medium-sized bowl, combine the broccoli florets, green onions, and chopped apple.
2. In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar.
3. Pour over the broccoli mixture. Stir to coat.
4. Stir in the dried cranberries and nuts.
5. Refrigerate at least 30 minutes before serving.

Not Your Mama's Green Bean Casserole

Recipe Courtesy Of: 
Alton Brown

For Topping:
2 medium onions, thinly sliced
¼ cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray

For Beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt

For Sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into ½ -inch pieces
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
¼ teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup half-and-half


1. Preheat the oven to 475 degrees F.
2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan.
3. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.
4. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans.
5. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.
6. Blanch for 5 minutes.
7. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

8. Melt the butter in a 12-inch cast iron skillet set over medium-high heat.
9. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
10. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
11. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
12. Add the broth and simmer for 1 minute.
13. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
14. Remove from the heat and stir in 1/4 of the onions and all of the green beans.
15. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.