Month: May 2017

Print Recipe

Preparation time: 10mn

Ingredients
½ cup pitted California style ripe olives
2Ts cream cheese softened
2 tsp  chopped dill

Preparation
1- In a large plate mix the cream cheese with the chopped dill until combined, using a folk to help soften the cream cheese.
2-Put the cream mixture in a bag fitted with a small plain tip.
3- Pipe the cream mixture inside the olives.
4- Put in each stuffed olive a decorative toothpick.

5- Serve as an appetizer.
Recipe by: LDS’s Mom

Print Recipe

Ingredients
4 Boneless, skinless chicken breast
2 cups bread crumbs, italian style
1 cup flour
¼ ts black pepper
1 ts salt
1 2 ts paprika
2 eggs
2 Ts milk
2 Ts olive oil.

Preparation
1- Preheat oven to 350° F. Put parshment paper on a baking sheet, set aside.
2- Cut the chicken breast into small pieces. Add salt , pepper and paprika then mix well. Set aside.
3- In a bowl whisk the eggs and the milk with a pinch of salt. Set aside.
4- Pour flour in an another bowl and dredge chicken in the flour, shake off excess. Dip in eggs mixture and then coat with bread crumbs.
5- Place on baking sheet drizzeled with olive oil. Bake for 30 to 35 minutes or until golden brown. You can flip the chicken nuggets over after the first 15 minutes.
Recipe by: LDS’s Mom