Creative Catering by Cooking With Skinny And Mini
By | June 14, 2010
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Hire Cooking With Skinny And Mini
By | June 1, 2010
For more information on hiring Cooking With Skinny And Mini for your party, BBQ, or special event please email us at info@cookingwithskinnyandmini.com
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Cooking With Skinny And Mini (Trailer)
By | April 10, 2010
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Donate To Cooking With Skinny And Mini
By | January 1, 2010
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Cooking With Skinny And Mini Pasta Bread Bowl Commercial
By | December 5, 2009
Click Here To View How To Make Chicken Alfredo Bread Bowl
Click Here To View How To Make Pasta Primavera Bread Bowl
Click Here To View How To Make Chicken Carbonara Bread Bowl
Click Here To View How To Make Soda Box Cake
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Happy Thanksgiving (How To Make Blumpkin Pies)
By | 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!
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Beef Jerky Omelets
By | October 11, 2009
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Beef Jerky Omelet Recipe
By | October 10, 2009
Butter
3 Eggs
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!
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Chicken White Wine Cream Sauce
By | September 13, 2009
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What Are Shallots
By | 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.
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