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admin 13.03.2015

Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. Crispy Coconut Chicken With Coconut RiceA tropical sweet delight, Crispy Coconut Chicken is the perfect healthy dinner dish. In large skillet, cook speck in one teaspoon EVOO over medium high heat, tossing for 10 minutes until browned and crispy. While speck cooks, in small bowl whisk one-and-one-half tablespoons EVOO, lemon juice, and sugar, combining well. When ready, stir artichoke hearts, cherry tomatoes, and spinach into quinoa, plus one tablespoon oil from artichokes, stirring well. Before cooking, combine panko crumbs, cheddar cheese, cilantro, and one-half teaspoon EVOO in small bowl. In oven-proof skillet, saute onions in remaining EVOO over medium-high heat until soft and translucent. Evenly sprinkle panko mixture atop skillet, then bake at 350F for 12 to 15 minutes until crispy and browned.
The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak.

After a long, stressful day, we know that cooking dinner is pretty high on the list of things that you really, really don't want to be doing. We joined forces with Cooking With Cakes to bring you four simple, delicious dinner recipes that are designed to maximize energy, keeping you full all the way to breakfast without weighing you down. Bake at 400F degrees in the middle rack for 30 to 35 minutes, turning midway and bake until golden crispy. When boil is reached, reduce flame to medium before adding one-half cup of cream of coconut, allowing to dissolve before adding in rice. Crisp up the speck, dress the arugula, and fry up your eggs — in just 20 minutes you’ve got a complete meal that’s all sorts of savory delicious.
Two eggs at time, cook over medium heat until whites are set, or approximately three minutes.
Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly. Top with remaining feta and mozzarella (or cheddar), then bake at 400F degrees for 15 minutes until top has melted.
I’m partial to the real peppers, but a chipotle-flavored hot sauce would work just fine with this recipe, too.

Transfer two tablespoons of this puree into a small bowl, then combine with cream cheese and lime juice, stirring thoroughly. There’s just something about the EVOO dressing that plays wonderfully against the bitter arugula and salty speck. We’ve got some tomato, spinach, and artichoke action going on here, and this combination with the quinoa creates a seriously hearty side dish that can easily double as a main course.
Next, in food processor combine feta, skim milk, garlic, lemon juice, and parsley — blending until smooth. And, if you’re not a cream cheese person, feel free to use sour cream or greek yogurt to make your marinade. And, it's never been easier to order as many egg rolls as your growling stomach desires with Seamless.

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