COOKING WITH SKINNY AND MINI

Cooking With Skinny And Mini (Trailer)

Sat, 19 Dec 2009 10:00:43 +0000

Cooking With Skinny And Mini Pasta Bread Bowl Commercial

Sat, 05 Dec 2009 10:00:50 +0000

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

Happy Thanksgiving (How To Make Blumpkin Pies)

Thu, 26 Nov 2009 10:00:21 +0000

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!

Beef Jerky Omelets

Sun, 11 Oct 2009 11:00:15 +0000

Beef Jerky Omelet Recipe

Sat, 10 Oct 2009 11:00:28 +0000

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!

Chicken White Wine Cream Sauce

Sun, 13 Sep 2009 12:00:13 +0000

What Are Shallots

Sat, 12 Sep 2009 10:00:40 +0000

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.

Happy Labor Day

Mon, 07 Sep 2009 11:00:01 +0000

From Cooking With Skinny And Mini

Click Here To View Our BBQ Safety Tips

Pan Seared Salmon with Shrimp Accompanied by Asparagus & Couscous

Sat, 22 Aug 2009 10:00:14 +0000

Click Here To Learn How To Blanch And Saute Asparagus

Charity Event At Philadelphia Zoo

Sat, 01 Aug 2009 21:00:07 +0000

Chef Doug attended a charity event at the Philadelphia Zoo today to benefit kids with Leukemia. The zoo closed early to allow the kids to see all the animals without having to wait in lines. After the kids enjoyed the animals they were welcomed to plenty of food. There were several food vendors at the event. Thanks to all who participated to make this event a success.

Here are some of the 3 ft. hoagies Chef Doug made for the event.