Happy Labor Day
By | September 7, 2009
From Cooking With Skinny And Mini
Click Here To View Our BBQ Safety Tips
Topics: Littlest Loser | No Comments »
Pan Seared Salmon with Shrimp Accompanied by Asparagus & Couscous
By | August 22, 2009
Click Here To Learn How To Blanch And Saute Asparagus
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Charity Event At Philadelphia Zoo
By | 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.
Topics: Mini Meals | No Comments »
Pork With Apple Butter Cream Sauce
By | July 22, 2009
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Apple Butter Cream Sauce
By | July 21, 2009
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What Is Silver Skin
By | 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.
Topics: Tips, Tricks & Terms | No Comments »
Chicken Parmesan
By | July 14, 2009
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Chicken Quesadillas
By | July 13, 2009
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How To Make Quiche
By | July 7, 2009
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Quiche Recipe
By | July 6, 2009
12 Eggs
1/3 cup Water
Onions
Green Peppers
Yellow Peppers
Mushrooms
Tomatoes
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!
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