By SkinnyandMini | October 29, 2011
By SkinnyandMini | May 5, 2011
By SkinnyandMini | August 4, 2010
By SkinnyandMini | December 5, 2009
By SkinnyandMini | November 26, 2009
Happy Holidays from Cooking With Skinny And Mini. Have a safe and happy holiday season.
Be sure to make a Blumpkin Pie this Holiday Season!
By SkinnyandMini | October 11, 2009
By SkinnyandMini | October 10, 2009
1 Tablespoon Water
2 Tablespoons Beef Jerky (Jeff’s Jerky)
1 Handful Shredded Mozzarella Cheese
First be sure to get all your ingredients together. Next, finely chop your beef jerky. I prefer to use Jeff’s Jerky. Be sure to put your saute pan on the stove and preheat. Then, crack your eggs and place in bowl. Next, whisk in water until eggs and water mixture are mixed well and become fluffy. Now melt enough butter to coat the pan and add your beef jerky. Saute beef jerky for about 1-2 minutes. Next, pour your egg mixture into the saute pan. Be sure to adjust the heat to cook your eggs properly. Now add the cheese (You can add any cheese you like). Then roll your omelet and allow to finish cooking for an additional 1-2 minutes. This will also allow your cheese to melt. Now you are ready to eat your amazing beef jerky omelet. Enjoy!
By SkinnyandMini | September 13, 2009
By SkinnyandMini | September 12, 2009
Shallots are considered members of the onion family, but are smaller than onions and look more like garlic. Inside, shallots do not have concentric structures like onions, but are sectioned into cloves like garlic. The white flesh of shallots can have either red or purple streaks similar to a red or purple onion. Shallots are strong, rich-tasting and reminiscent of both onions and garlic. They are also sometimes known as eschallots.
Some shallots have coppery brown skin, while others are pinkish or a greyish-brown. The French grey shallot is called a griselle and many French chefs prefer using grey shallots in their cuisine because of their strong and delicious flavor. Many of the shallots sold in the United States are imported from France.
By SkinnyandMini | September 7, 2009
From Cooking With Skinny And Mini