Valentine’s Day is one of my favorite holidays for cooking every year because I usually teach a Kid’s Valentine Cooking Class and share my recipes with children. This year I have a great class scheduled along with a few television appearances lined up in Birmingham and Nashville preparing Valentine treats. These Valentine Brownies are just one of the recipes I will be making for the kids as well as television. This easy brownie recipe was shared to me by the editors of the Tables of Content Book from the Junior League of Birmingham (one of my must-have cookbooks). These are so easy, and you make them all in one saucepan. Use a small heart-shaped cookie cutter and decorate with your favorite icing. They are almost too simple to be so divine.
I love cooking in a skillet, especially a grill pan such as this. It’s so easy and quick, and dinner comes together in under 25 minutes. Using chicken cutlets works great in this recipe because they cook so quickly. If you can’t find chicken cutlets at your local store, just slice a boneless chicken breast so it is half the size in thickness. I love this fresh combination of the chicken with grape tomatoes, olives and fresh basil and parsley. It’s perfect this time of year, and my kids love it too. See me preparing this recipe on “Talk of Town” on News Channel 5 in Nashville, this Thursday at 11:30 a.m.
I had so much fun on “Talk of the Town” yesterday in Nashville. I thank my Nashville friends, Lisa and Rob, News Channel 5 and all of the Nashville subscribers and facebook fans for tuning in to watch me. One of the recipes I shared was this Spiced Nuts mix which I posted before Thanksgiving. It was very popular and is perfect for Super Bowl Sunday. It’s a lower-fat nut recipe and is ideal for a Super Bowl Party, holidays, or you can enjoy them as a snack or also tossed in a salad. Feel free to use any type of nuts that you want. These are worth every bite, and there’s no oil or butter in the recipe.
Spiced Almonds and Pecans
Prep: 5 minutes
Cook: 25 minutes
Yield: 41/2 cups
2 (6-ounce) packages pecan halves
1 (6 ounce) can whole natural almonds
1/3 cup packed brown sugar
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
2 large egg whites, lightly beaten
1. Preheat oven to 325°.
2. Combine pecans, almonds and next 3 ingredients in a large bowl. Stir in egg whites. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325° for 10 minutes. Stir mixture; bake an additional 10 to 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.
Note: Store at room temperature in an airtight container for up to one week.