Cooking - for a new lifestyle (Our Test Kitchen)

I seen this on tv last night! As you would normally do, prepare 4 slices of bread (4 per burger) to make 2 grilled cheese sandwiches! Over the cheese on one sandwich lay sliced cooked bacon or sprinkle crumbled cooked bacon and close. Set aside. Over the cheese on the other sandwich, add jalapenos or onions, or leave plain. Close and set aside. Cook your hamburgers as you would normally. When they are 1/2 cooked, make your grilled cheese sandwiches. Use the sandwiches instead of buns! Top with traditional toppings. ***We found lettuce a little too hard to handle, and we all removed it, as it made the burgers slide too much. "Bon Appetit!"

This should have been titled garlic with brussel sprouts. Although not my favourite (I actually LIKE brussel sprouts) this was loved by everyone else. I used 14-16 small brussel sprouts. (although larger ones are easier to work with the smaller taste less bitter) 1 tsp garlic 2 tbsp veg oil leeks or green onions chopped So as usual, you will trim off the bottom and remove the first 2-3 outer leaves. Place in salted water and boil until tender (NOT MUSHY!) Drain and cut in 1/2. In a small pan, place oil and garlic at med/high heat. Toss in onions/leeks. Stir fry for a couple minutes, then add sprouts. Fry only until thouroughly mixed. Then turn off heat. We actually reheated this one and they were VERY well received. Personally I would reduce the garlic to 1/2 tsp. Nice change. "Bon Appetit!"

We needed a vegetable last night and this one popped into my head at the last second. It is fast and Judy says she loves this....so, add another veggie to her "like" list. 1 green tomato (we used plum)sliced into rings 1 tsp oil 1/4 tsp garlic 1/4 tsp italian seasoning S&P ***for each person eating In a hot fry pan add oil and garlic. On med setting place rings of tomato into oil. Sprinkle with seasoning. When tender (about 1/2 cooked through) flip and repeat seasoning. Do not cook until mushy. About 3-4 minutes per side max! This was so easy and she said it had the texture and somewhat tase of an onion ring. Next time she wants to try breading them first! "Bon Appetit!"

My favourite part of fried chicken or breaded pork chops is the coating. I love it when it is thick and crunchy. I dug this recipe out of an online site and made it my own. Crush leftover crackers, plain cerreals (rice krispies and corn flakes) and bread crumbs with some Italian seasonings, garlic powder and S&P. Mix into a large bowl. In a seperate bowl, just some plain flour. In another bowl mix 1 cup milk, 2 large tbsp mayo and 1 egg. Mix well. Dredge thawed meat in flour, then milk mixture, then into bread crumbs. I was able to do each piece of meat (5 pieces) twice. Refrigerate for 2-3 hour. At dinner, fry each piece of meat in a small bit of oil until brown. Then bake in oven until dinner is resdy to serve. "Bon Appetit!"