Ranch Crusted Chicken
Last night I made an AMAZING ranch crusted chicken breast!
Ranch Crusted Chicken
8 chicken Breasts
3/4 C. Italian Seasoned PANKO Bread Crumbs
3/4 C. Shredded Parmesan Cheese
1/2 C. melted butter
1 Packet Hidden Valley Ranch Dressing Mix
Preheat oven to 350.
Mix together corn flakes, cheese and ranch mix in a medium size bowl and set aside.
In a separate bowl melt butter.
Dip chicken breasts in melted butter then into dry mixture.
Place in greased baking dish and cook, uncovered for 45 minutes!
I always make a packet of the dressing with some sour cream and a few table spoons of KRAFT mayo t0 drizzle over the finished product!
SUPER YUMMY!!!!
VEGAN LENTIL SOUP! 1 bag of lentils 3 table spoons of olive oil 4 carrots 2 Boxes of vegetable broth 1 large onion 4 cloves of garlic 3 potatoes 2 bay leaves Cumin Garam Masala (a spice u can get in the grocery store!) salt pepper
Soak the lentils in a bowl of water the night before or for at leas 4 hours. (use HALF of a bag if you like BROTHY soup. If you want a thicker type "stew" use the ENTIRE bag.)
In a large pot pour olive oil. add onion chopped and saute until translucent. then add 4 finely chopped cloves of garlic saute but do not brown it. add one teaspoon of cumin and 1/4 teaspoon of Garam Masala and black pepper and bay leaves chopped carrots and peeled and cubed potatoes (DO NOT ADD SALT. lentils cook better if you dont salt them until the end.) pour in 2 boxes of Vegetable broth and bring to boil. Drain lentils that have been soaked over night and lentils to boiling broth and veggies. Simmer for about 45 minutes to an hour until tender. Remove bay leaves. Add Salt to taste after about 40 minutes about
I make a fresh pot of soup every monday and it lasts all week! You can boil elbow noodles and keep them on the side in the fridge and add them to a bowl of soup to make it more filling! (don't keep the noodles in the soup or it will absorb the liquid)
Delish Spinach-N-Artichoke dip is hands down the BEST party favor I have EVER contributed. I swear this dip is REDONKITY-DOO-DAH-DAYUM good..... I swear I've seen Dan Caster eat 5lbs of it in ONE sitting. And again, its NOT the recipe for YSL Rive Gauche fragrance. Im pretty sure if you FOLLOW the directions you can handle it.
Jasen’s Famous Spinach Artichoke Dip 1 Package of Dry Onion Soup Mix 1 Bar of Cream Cheese 2 Packages of Frozen CHOPPED Spinach 2 Cans of Artichoke Hearts (quartered makes it easier) I Cup of Grated Parmesean Cheese 1 Cup of Grated Asiago Cheese 1/2 Cup of Romano Cheese (optional) 2 cups of Mayonase 1/2 Cup of Sour Cream 1 Teaspoon Garlic Powder Directions: Defrost, Drain and Squeeze water out of Spinach. Drain Artichoke Hearts and chop into large pieces. Set Aside. Present Oven to 350 In a large bowl add Cream Cheese, Mayo, Sour Cream, Shredded Cheese's (aside from Romano. Keep that for the top) Add Onion Soup Mix and Garlic Powder and mix well. Then fold in Spinach and Artichokes. In a large Casserole dish add ingredients and sprinkle romano cheese on top. (You can add fresh ground pepper to taste, I know you love it) Bake until bubbley and edges are golden. Serve with fresh toasted pita bread and enjoy!
Jasen's Famous Truffle Mac N Cheese
This shit will not only knock your socks off, but if you are looking to receive oral sex, or are trying to make someone fall in love with you, Jasen's truffle mac-n-cheese will be your KRYPTONITE. Now, I am not trying to act like I invented truffle mac-n-cheese but I sure as hell perfected it! And listen, you dont have to be a god damn culinary graduate, or hard core cook to pull this off! Trust me. I always say to remember ONE important thing! YOU WAN'T TO EAT THIS FOOD! Flavor it with your TASTE BUDS, if you add something you like the food will taste right. Do what the recipe says... DONT FUCK IT UP. ; )
Jasen’s Truffle Mac-n-Cheese 2 Cups uncooked Elbow Macaroni (one box) 4 Tablespoons Butter 1 Cup grated sharp cheddar cheese 1 Cup Grier cheese 1 Cup Velveta cheese 2 Eggs 1/2 cup Sour Cream 1 (10 3/4ounce) can Campbells Cheese Soup Mix 1/2 Teaspoon of salt (if you have truffle salt use that) 1 Cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper 1/2 teaspoon onion powder TO MAKE TRUFFLE 1 teaspoon Truffle Oil 1 cup panko bread crumbs Directions: 1. Boil Elbow macaroni in salted water for 5 minutes. Drain, DO NOT RINSE In medium saucepan, mix butter, cheese, soup until melted In large bowl mix eggs, sour cream, salt, milk, dry mustard, pepper and truffle oil. after ingredients are mixed add macaroni stir again. *(Before adding breadcrumbs drizzle top with 1stp of truffle oil and stir) Pour into large cassarole dish and bake for 30 mins on 350. OR crock pot on low for 45 minutes 5. In a nonstick skillet add 3 tablespoons of butter until melted. Toast Panko Breadcrumbs lightly (sprinkle on top of macaroni and cheese after baked) *(if making truffle add one teaspoon of truffle oil to toast with buttter) ENJOY!
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VEGAN "Bacon "Chicken" "Cheddar" "Ranch" Wrap
Chop Fresh Dill, Parsley (about a hand full of each), and i shave 2 or 3 carrots and then cut them up. Use 3 Cups of VEGANAISE add garlic powder about 1 teaspoon and 1 teaspoon of onion powder then squeeze one lemon and mix it up. (I always buy 2 jars because you can use one as MAYO and one as Ranch dressing, it stays nice if you make it and you can just leave it in the jar.
Buy Morning Star farms Chicken patty's and Boca Spicy Chic Pattys. They are DELICIOUS! also the Morning star farms "Bacon" is TO DIE FOR. I put them both in the oven together and then when the bacon comes out of the oven I let it sit for a few minutes and let the chicken patty keep cooking, then on a pita or WHOLE GRAIN wrap, i crunch up 3 strips of the bacon sprinkle DAYIA "Cheddar Cheese" 2 pieces of romaine lettuce then i cut the chicken patty up into strips and use my "Ranch" dressing. it makes the best lunch!! You can make it in the morning and wrap it up in foil and it stays nice until you're ready to eat lunch!!
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Cashew Cream Recipe
Cashew Cream is a vegan-chef staple that stands in for dairy in a variety of ways. In the raw-food world, where it originated, it’s used in lots of desserts. When you cook with it, though, it can be so much more—from cheese filling in ravioli to heavy cream in soups. It can be stored 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it’s defrosted it can be a bit lumpy, so it’s good to give it a spin in the blender to smooth it out before using it).
The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews.) Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. (Soy milk, which some people use in vegan cooking, has no fat, so it doesn’t reduce into a thick sauce—it’s really not an alternative.)
For different applications, there are different consistencies—thick and regular. (I’ve also included a recipe for Whipped Cashew Cream, which is a great accompaniment to desserts.) Both are easy to make but not quick, because the cashews need to soak overnight. A shortcut is to put the cashews in a pot with water, bring them to a boil, then shut off the heat and let them soak for an hour. But this starts to leach out the sweetness, so you’re better off with the overnight method. Also, there’s at least one decent brand of store-bought nut cream, called Mimic Cream, which combines cashews and almonds; you can usually find it on the shelves or in the refrigerated section near the soy milk. Of course, nothing compares to homemade, and once you get used to it, there may be no turning back. regular and thick cashew cream 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.) To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews. Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
Prep time: 10 minutes, plus soaking overnight.
VEGAN RANCH DRESSING
2 Cups of (Blue cap) Veganaise
Chop Fresh Dill, Parsley (about a hand full of each),
Shave 2 or 3 carrots and then cut them up into a dice
about 1 teaspoon
add 1 teaspoon garlic powder
1 teaspoon of onion powder then squeeze one lemon and mix it up. (I always buy 2 jars because you can use one as MAYO and one as Ranch dressing, it stays nice if you make it and you can just leave it in the jar.
A life change.
I have always picked up on an underlying theme in Ellen Degeneres' life. Ellen has been very open to her vegan lifestyle, in how it helps her to succeed in being "her best version of herself." After admiring from afar about her "veganism" the vegan lifestyle has been popping up everywhere around me. It was no coincidence that Oprah Winfrey had an AMAZING episode featuring the Vegan Lifestyle and how you can still ENJOY FOOD as well as satisfy cravings for your EDULGENT and BUTTERY tasting delights.
I mean lest be honest, when Paula Deen whips up a chicken pot pie, and melts a stick of butter into her creamy alfrado sauce, it sends me into a frenzy and I want to cook and eat EVERYTHING on her show. After spending several years rocking out the kitchen, from my FAMOUS TRUFFLE MAC-N-CHEESE to the most FINGER LICKING NON-VEGAN Spincah-n-artichoke DIP. I will post more recipes, but the point of this blog today, is that I KNOW how delicious I want to eat. But lest also be honest, being fat DOESNT feel good! Wanting to eat flavorful food, and having "quality of life" was important too! And INDULGING like I was on a weekly basis, had started to catch up to me.... Well FUCK YOU FAT GRAMS, and yucky rice cakes, I found the secret! THE ULTIMATE diet! You can eat all the flavors you LOVE, you just have to learn the way....
The Vegan Lifestyle is not for everyone, and I respect that. BUT your just most likely ignorant to all of the AMAZING flavors you can get if you mix together SIMPLE ingredients!!!
The other day I was talking to my BFF Aubrey O'day who happens to have her own reality show on OXYGEN, airing MARCH 7th right after Bad Girls Club called ALL ABOUT AUBREY. TUNE IN! Maybe you will see her and I her "G-hub" talk about it on the show?! I was teaching Aubrey how you can still eat Onion Dip with carrots, and the DAIRY FREE version with TONS less calories and fat, because of Tofutti SOUR CREAM mixed with Lipton Onion Soup mix and you are in HEAVEN.... ask AUBREY herself!
I have removed all animal products from my diet. My digestion has become balanced! I have lost lots of weight, and my energy level has gone up! Lets be honest, if I get my ass to the gym every day, things will be EVEN BETTER, but in the mean time making vegan choices in my diet, has had the most POSITIVE effect on my life EVER.
If you are interested in more of my recipes, I will post them! Stay tuned and see more info below.
Also my favorite thing in the world is my "Bacon "Chicken" "Cheddar" "Ranch" wrap. Its like the best thing EVER!
My top ten favorite VEGAN substitutes are Daiya Vegan Cheese Substitute Veganaise Morning Star Farms Chicken Pattys (only for the breaded cutlet taste) Whole Foods Brand VEGAN chocolate chip cookies! Almond Breeze dairy free MILK which in the vanilla flavor is 100 times better than MILK from an animal. Cashew Cream Morning Star Farms animal free BACON strips (on a grilled "cheese" to die for! Add some Veganaise too!) Ranch Dressing
