Pan Seared Salmon with Shrimp Accompanied by Asparagus & Couscous

By SkinnyandMini | August 22, 2009

Click Here To Learn How To Blanch And Saute Asparagus

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Charity Event At Philadelphia Zoo

By SkinnyandMini | August 1, 2009

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.

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Pork With Apple Butter Cream Sauce

By SkinnyandMini | July 22, 2009

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Apple Butter Cream Sauce

By SkinnyandMini | July 21, 2009

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What Is Silver Skin

By SkinnyandMini | July 20, 2009

Term for the thin, pearlescent membrane found on certain cuts of meat, such as a tenderloin. Silver skin is very tough and must be removed with a sharp knife in order to prevent the meat from curling during cooking.


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Chicken Parmesan

By SkinnyandMini | July 14, 2009

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Chicken Quesadillas

By SkinnyandMini | July 13, 2009

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How To Make Quiche

By SkinnyandMini | July 7, 2009

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Quiche Recipe

By SkinnyandMini | July 6, 2009

12 Eggs
1/3 cup Water
Green Peppers
Yellow Peppers
Mozzarella Cheese
Cooked Meat Of Your Choice
(Bacon, Sausage, Ham, etc…)

Be sure to preheat your oven to 350°F. You can use liquid eggs but I do prefer to use real eggs. First, crack and whisk your eggs. Next, whisk in the water. (Traditional quiche calls for the use of cream or milk but I still prefer to use water). After you whisk the water and egg mixture it will become fluffy. Now add your vegetables (I do sauté my vegetables in advance to release the flavors). You can add as much or as little of each that you like. Then add your cheese (You do not have to use mozzarella you can use any cheese of your choice and whatever portion size you like). Finally, add your cooked meats and mix altogether.

Now it is time to spray your baking pan with cooking spray to avoid the quiche from sticking to the pan. Then pour your quiche mixture into your pan and place in the oven at 350°F for about 30 minutes. Be sure to check after 20 minutes and spin pan around in oven to assure even cooking.

When finished you can do the tooth pick test to assure it is finished. Then cut and serve!

quiche-1 quiche-2

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Happy 4th Of July

By SkinnyandMini | July 4, 2009

From Cooking With Skinny And Mini!

More videos will be up soon. Thanks for checking back!

Topics: Littlest Loser | No Comments »

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