Red Velvet Cake

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• Ingredients:
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 tablespoons cocoa
• 4 tablespoons red food coloring
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon distilled white vinegar
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup white sugar
• 1 cup butter
• 1 teaspoon vanilla extract

Directions

1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
2. Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
3. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
4. Bake for 30 minutes.
5. To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL.

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Crusted Chicken Tenders - Icook

Ingredients:

• Canola or olive oil cooking spray
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/2 cup finely shredded Parmesan cheese
• 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
• 1 pound chicken tenders
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup marinara sauce, heated
• Directions:
• 1. Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.
  2. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.
  3. Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping
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Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

Ingredients
2 Tbs. unsalted butter 
1 Tbs. extra-virgin olive oil 
1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion) 
1 tsp. kosher salt; more to taste 
1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini) 
2 slightly heaping cups fresh corn kernels (from 4 medium ears) 
2 tsp. minced garlic 
2 slightly heaping cups fresh corn kernels (from 4 medium ears) 
2 tsp. minced garlic 
Scant 1/2 tsp. ground cumin 
Scant 1/2 tsp. ground coriander 
2 to 3 Tbs. chopped fresh mint 
One-quarter lemon 
Freshly ground black pepper

Directions:

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. 

Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. 

Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. 

Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

 Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. 

Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). 

Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Chicken Green Chilli Burger

Ingredients

• 1 avocado, peeled and pitted
• 1/2 cup fresh cilantro leaves
• 2 tablespoons reduced-fat sour cream
• 1/2 teaspoon chili powder
• salt and pepper to taste
•  
• 1 pound ground chicken breast
• 1 (4 ounce) can chopped green chile peppers, drained
• 1 fresh jalapeno pepper, seeded if desired and finely diced
• 3 green onions, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ground black pepper to taste
•  
• 4 slices Cheddar cheese
• 4 hamburger buns, split
• 1 cup shredded lettuce
• 1/3 cup salsa

Directions

1. To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
2. Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
3. Preheat an outdoor grill for medium heat.
4. Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
5. Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

Icook

Mexican Hamburger

Ingredients

• 3 pounds ground beef
• 3 onions, minced, divided
• 1 1/2 cups bread crumbs
• 1 pound shredded pepperjack cheese
• 4 eggs
• 2 tomatoes, chopped and juices strained
• 2 bunches cilantro, chopped
• 1 serrano chile pepper, minced, divided
• 3 limes, juiced, divided
• 5 avocados, peeled and pitted
• salt and ground black pepper to taste
• 12 hamburger buns
• 1 head iceberg lettuce, cored and shredded

Directions

1. Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.
2. Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.
3. Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.
4. Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.