Miss Robbie Shares Her Hot Chicken Roll

Miss Robbie Shares Her Hot Chicken Roll
Ingredients:
  • 2 Eggs
  • Salt to taste
  • A chopped Onion
  • A chopped Tomato
  • 1 tsp Garam Masala
  • Chilli powder to taste
  • 1 tsp of Ginger-Garlic paste
  • Few Tortillas or left over chapatis
  • A cup of cooked boneless Chicken

 

Method:

1. In a pan heat oil and fry the onions.

2. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.

3. Then add the tomatoes and the chicken.

4. Fry well, add the garam masala, salt and chilli powder. Fry this till done.

5. Now in a bowl beat the eggs, season with salt.

6. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.

7. On top of the chicken you can add a few chopped onions, cilantro and a dash of lime.

8. Roll it up and serve hot with ketchup.

 

Red Lobster Fresh Tuna Club Made By Miss Robbie

Red Lobster Fresh Tuna Club
Ingredients : 
24 oz (4- 6oz portions) fresh tuna
1 tsp sea salt
black pepper to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated parmesan cheese
2 each sliced vine ripened tomatoes
2 tsp pure olive oil or canola oil
2 cups arugula
2 tbsp (approx) extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Basil mayonnaise (recipe follows)How To Prepare : 

1. Season tuna with salt and pepper.

2. Brush bread with softened butter and sprinkle with Parmesan cheese.

3. Toast bread in oven under broiler, remove and hold warm.

4. Heat pure olive oil in non stick skillet over medium high heat.

5. Place tuna in pan and sear approx. 2-3 minutes on each side. This should produce a Medium Rare piece of tuna, simply increase cooking time for a different doneness.

6. Remove tuna from pan.

7. Assemble sandwich in the following manner:
a. One slice of bread
b. Top with arugula, two slices of tomato, and drizzle with
small amount of Extra virgin olive oil and balsamic vinegar
    c. Top with another slice of bread
    d. Brush with basil mayonnaise
    e. Top with two slices of tomato and piece of tuna
    f. Top with remaining slice of bread

Basil Mayonnaise:
1 cup mayonnaise
1/4 cup sour cream
1 tbsp pesto
Sea or kosher salt to taste

Combine all ingredients in bowl and mix well

Season to taste with salt

Store refrigerated

Spicy Mexican Beef by Mr Tim

Spicy Mexican Beef

 

Ingredients :
4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
2 cloves garlic, minced
1 (24 ounce) jar salsa
2 teaspoons chili powder
1 onion, chopped
1 1/2 teaspoons ground cumin
1 (7 ounce) can chopped mild green chiles
1/2 teaspoon dried oregano

How To Prepare :
1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. 4. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

Miss ROBBIE shares recipe

INGREDIENTS

 

 

 

  • 3 tablespoons plain dry breadcrumbs, (see Tip)
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon paprika
  • 1 16-ounce or 10-ounce package frozen spinach, thawed
  • 1 3/4 cups low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 2 cups shredded extra-sharp Cheddar cheese
  • 1 cup low-fat cottage cheese
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces (2 cups) whole-wheat elbow macaroni, or penne

    PREPARATION

    1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
    2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
    3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
    4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
    5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

 

Miss Robbie’s Favorite Baked Mac and Cheese

INGREDIENTS

 

  • 3 tablespoons plain dry breadcrumbs, (see Tip)
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon paprika
  • 1 16-ounce or 10-ounce package frozen spinach, thawed
  • 1 3/4 cups low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 2 cups shredded extra-sharp Cheddar cheese
  • 1 cup low-fat cottage cheese
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces (2 cups) whole-wheat elbow macaroni, or penne

    PREPARATION

    1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
    2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
    3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
    4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
    5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

 

Sweetie pie’s chicken salad

1 cup chicken broth, or ½ cup broth and ½ cup white wine
3 large boneless skinless chicken breasts
½ to ¾ cup finely chopped celery
2 to 3 tablespoons lemon juice
½ tablespoon black pepper
½ tablespoon celery salt
½ tablespoon thyme
½ tablespoon oregano
About ½ cup mayonnaise (more or less to desired consistency
Sliced red seedless grapes
2 tablespoons candied pecans (recipe below)

 

 

In a large skillet, bring the broth (and wine if using) to a simmer, add the chicken breasts, cover the pan and poach about 10 minutes. Turn breasts over and continue to cook at a slow simmer 5-8 more minutes, until just cooked through and slightly pink in the center. Remove and let cool. Chop into bite-sized chunks.

In a mixing bowl toss the chicken chunks with the remaining ingredients and mix well.

Candied pecans:
½ cup margarine or butter
2 cups chopped pecans
½ cup sugar

Spray skillet with nonstick cooking spray, add margarine or butter, and let melt over low heat. Add pecans and sugar, and stir all ingredients constantly until pecans become caramelized, 10-15 minutes. Remove from heat immediately and spread on wax paper to cool.

 

Mr Tim made Ham and Cheese Bowties

  • 8 ounces farfalle (bow tie) pasta

  • 1/4 cup butter
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt

 


  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
    4. Pour into a 2 quart baking dish. Sprinkle with Parmesan.
    5. Bake 20 to 25 minutes, until bubbly and golden.

 

Miss Robbie Share Her Oven Fried Chicken Recipe

Ingredients
Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed

How-To
1. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

2. In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.

3. Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

4. Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

5. Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min | Serves 8

Broccoli Mac & Cheese Bake Recipe

Ingredients

 

  • 3 cups uncooked elbow macaroni
  • 4 cups fresh broccoli florets
  • 1/2 cup Butter, cubed
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cans (12 ounces each) evaporated milk
  • 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
  • 1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

 

Directions

 

  • Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
  • In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 2 cups cheese.
  • Place half of the macaroni and broccoli in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
  • Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 12 servings.