Crispy Parmesan Chicken

These baked-not-fried chicken fingers have a healthy crunch. Serve with tomato, salsa or add to salads or sandwiches.

Servings: 4

1 lb (500 g) boneless skinless chicken breasts
1 egg white
1/3 cup (75 mL) grated Parmesan cheese
1/3 cup (75 mL) crumbled cornflakes
1/2 tsp (2 mL) paprika
Pinch each salt and pepper

Cut chicken breasts crosswise into 1/4-inch (5 mm) thick strips.

In pie plate or shallow dish, whisk together egg white and 2 tsp (10 mL) water. In another pie plate, stir together Parmesan cheese, cornflake crumbs, paprika, salt and pepper.

Dip each chicken strip into egg white mixture, roll in crumb mixture and place on greased or parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for 15 to 20 minutes or until crisp, golden and no longer pink inside.

Absolutely Best Brownies

Ingredients

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1/2 cup self-rising flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
2. In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Quick and Easy Chocolate Mousse

Ingredients

• 6 ounce package of semi-sweet chocolatemorsels
• 3 eggs, separated
• 1/4 cup water
• 1/8 tsp salt
• 1/3 cup firmly packed brown sugar

How to make it

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• Melt the semi-sweet chocolate morsels over hot (not boiling) water.
• Remove from heat.
• Add the egg yolks, one at a time.
• Beat well after each addition.
• Add water and beat until smooth.
• In a bowl, combine egg whites and salt.
• Beat until soft peaks form.
• Gradually beat in brown sugar and continue beating until stiff. peaks form.
• Gently fold in chocolate mixture.
• Chill in the refrigerator a couple of hours or until ready to serve.
• Makes 4 servings

Chicken Parmigiana

1 large egg1 tablespoon water1/3 cup dried Italian bread crumbs3 tablespoons parmesan cheeseGarlic powder to taste1/8 teaspoon black pepper1 pound uncooked boneless, skinless chicken breast (4 breasts, 1/4 pound each)

Preheat oven to 400 degrees.

Spray a 1-quart shallow baking dish with nonstick spray.

Beat the egg with the water in a shallow bowl.

Combine the breadcrumbs, cheese, garlic powder, and pepper in a bowl. Pour onto a sheet of wax paper.

Dip the chicken breasts first in the egg mixture and then lightly coat on both sides with the breadcrumb mixture. Shake off the excess. Place chicken pieces in the baking dish.

Bake until cooked through, golden, and crisp-edged, about 30 minutes. Check to make sure it doesn’t overcook.

One breast per serving.

Serve with marinara sauce.

Baked Potato

Ingredients

• 1 baking potato

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven.
3. Bake for 1 1/2 hours.

The Perfect Steak

Ingredients:

• 
  4 steaks, 1-inch thick (preferably New York Strip)
• 2 minced garlic cloves
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• fresh ground pepper
• 2 teaspoons Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons olive oil

Directions:

1. 1
2. Trim excess fat 
3. from the steaks. In a glass dish or heavy plastic bag combine the remaining ingredients.
4. 
   
5. 2
6. Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1/2 hour before grilling for more even cooking.
7. 
   
8. 3
9. Preheat the barbecue on HIGH. Brush grids with olive oil. Grill steaks to your liking such as rare, medium etc.

Blackened Steak Salad with Berry Vinaigrette

Ingredients

• 1 (8 ounce) beef skirt steak or flank steak
• 1 tablespoon olive oil
• 2 teaspoons dry blackening seasoning
• 1 (9 ounce) package DOLE® Classic Romaine
• 6 cherry tomatoes, cut in half
• 1/4 cup thinly sliced DOLE Red Onion
• 1/4 cup ripe olives
• 2 tablespoons thinly sliced roasted red pepper
• Berry Vinaigrette (recipe below)
• 2 tablespoons crumbled feta cheese

Directions

1. Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
2. Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
3. Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing

Big Al's K.C. Bar-B-Q Sauce

Ingredients

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulfured molasses
• 4 teaspoons hickory-flavored liquid smoke
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper

Directions

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.