Saturday, September 18, 2010
Wednesday, September 15, 2010
Monday, September 13, 2010
So I've been cooking lately and either I dislike the recipe and I don't want to share it, or there's just no way to get a decent photo of it. I had some amazing Pork and Green Chiles wrapped in warm tortillas the other night, but alas I couldn't get a nice photo to save my life.
Now this, ladies and gentleman was an AMAZING dish. The only alteration I will make next time is to leave out the season salt (original recipe), which is to taste. I found even the minimal amount of season salt I did use, plus the bacon bits, was just a bit too salty for me. Other than that, the chicken was moist, the cheese gooey, and the bacon and green onions on top was excellent. It almost reminds me of potato skins on chicken without the sour cream. I bet sour cream would take this dish to a whole new level! Try it and tell me!
It's a FAST dish - 20min. tops! It's from one of my favorite cookbooks too which is for the "busier families." Try it! It's simple, cheap, and 100% delicious! We had ours with steamed broccoli and rice.
adapted from Taste of Home: The Busy Family Cookbook
4 boneless skinless chicken breasts (4 ounces each)
Garlic powder, to taste
1 tablespoon vegetable oil
1 cup shredded Monterey and Colby Jack cheese blend
1/2 cup chopped green onions
1/2 cup bacon bits (the real stuff, please!)
Flatten chicken to 1/4-in. thickness. Sprinkle with garlic powder.
In a large nonstick skillet, brown chicken over medium heat in oil for 4 minutes; turn.
Top with cheese, green onions, and bacon. Cover and cook 4 minutes longer or until chicken juices run clear and cheese is melted.
*I am in no way affiliated with the website/company linked. I was not paid to use or advertise their product. I am not earning profit from sales either. These are items that are personally mine that I like to use and want to share with you.
Wednesday, September 8, 2010
I've had this recipe available for quite awhile. I've hrmmed (that's a word, right?) over it for awhile. I think part of the reason I didn't upload was because the photo quality isn't ideal. Maybe one day I'll make it again and update the photo, yes?
I decided that the bread was just TOO good not to share. There was absolutely no leftovers once I made this and I was quite disappointed I didn't have enough yeast to make it again. The boy and I were like lions fighting over the last piece :P
I'd never heard of Saj Bread before, but thought it would go excellent with the curry I made it with. It's flat, chewy, and just plain delicious.
You could even make it like a dessert by adding cinnamon sugar and honey on top. Maybe a couple squirts of whipped cream? Anyone? Anyone? ;)
Saturday, September 4, 2010
I have landed in the land of cornfields and you know what that means? I finally get to cook again! I quickly dived into my very few cookbooks for ideas and honestly, I wasn't that impressed with what I found. Nothing seemed to satisfy my need to feed. I'm blaming the cold that seems to slowly taking up residence in the back of my throat and nose. Bah!
So I found this recipe and tweaked it to my liking as I felt the original recipe just called for too much barbecue sauce (28 ounces!) and didn't call for the veggies to be cooked. I don't know about you, but I don't want to be chewing on soft macaroni...warm ground beef...and then practically breaking my tooth off on some hard celery. No thanks! It also didn't call for any type of seasoning. Anyone who knows me and knows my cooking knows that I LOVE seasoning, especially pepper and garlic powder! I just had to add seasonings into this recipe. :)
I hope you enjoy this quick meal with simple ingredients. Overall with our trip to the grocery store last night and this meal cost $8.22 (not including the cost of spices if you might use them/need them or BBQ sauce as we already had some) and the recipe says it serves 4. My biggest pot is very full and could easily do 6 servings or more! It's a inexpensive meal even if you calculate in spices and BBQ sauce it'd be under $10 total! :)
Barbecue Macarnoi Beef
adapted from Taste of Home: The Busy Family Cookbook
8oz. elbow macaroni
1lb. ground chuck
1 bottle of your favorite BBQ sauce
1 medium yellow onion, peeled and chopped
1 medium green pepper, chopped
3 celery ribs, chopped
Salt, to taste
Pepper, to taste
Dean Jacob's 4-1 Gourmet Seasonings (using: Char Grill'n Broil Spices & Herbs), to taste
Cook the macaroni as directed on package. Drain and place back in large pot with some olive oil (optional) to prevent sticking.
Meanwhile, in large skillet cook beef over medium heat. Season with the Char Grill'n Broil Spices Herbs as desired, or use another seasoning. Drain the meat and place in same pot as noodles. Stir together.
In same skillet heat some olive oil and cook chopped vegetables until soft. Add salt and pepper to vegetables if desired. Add to noodle and meat mixture.
Depending on how much barbecue sauce you like, I'd start with a little at a time and add as little or as much as you'd like. I used about 8-9oz. of my 18oz. bottle and was satisfied. Again, it's all about personal taste.
Heat through and serve with buttered bread! Enjoy!
*I am in no way affiliated with any of the products or websites linked. I was not paid to use the products linked. These are items that I personally use and like and would like to share.
Monday, April 19, 2010
Sunday, April 11, 2010
I used to really not be a big fan of Mexican cuisine until we found this local hole-in-the-wall place down the road from our house. It's run by a few brothers and they're always kind and generous to us as we're pretty active customers. The food is great and you get TONS of it for a decent price! Unfortunately with my parents being gone and me to fend for myself, I wasn't about to go dine alone when I craved Mexican early this morning.
Sunday, April 4, 2010
Thursday, April 1, 2010
So these didn't turn out quite as I'd hoped. Some days just really aren't baking days. On top of that I tried to cheat out of making the actual cinnoman roll dough by replacing it with pre-made crescent roll dough that comes in the can at the supermarket. Although they weren't perfect, they still tasted lovely and I'd totally make them again (the correct way of course, LOL!)Although I was worried about the fact that 2 lemons went into this, it wasn't overly lemony. In fact, the roll part was just lightly hinted with lemon. I added cinnoman along with nutmeg in my version, but not much as I wasn't sure how lemon and cinnoman would pair. I think it was just enough though :) (1 tsp. or less I believe I added.)
Now let's talk about the glaze. PHENOMINAL! Oh man, I could just whip that stuff up and eat it out of the bowl. I slathered that gooey sugary goodness onto my little rolls and was in heaven. I'm totally looking forward to baking with lemons again in the future and I'm 100% certain anything baked and sweet will get a heavy dosing of this SWEET glaze! :) 5 stars from this fat kid! Hehe.
Sticky Meyer Lemon Rolls
from Dishing Up Delights
Lemon Roll Dough
1 1/4 teaspoons yeast (not fast acting)
6 tablespoons milk, warmed to about 100 degrees
4 tablespoons unsalted butter, softened
2 tablespoons white sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
Scant 1/4 teaspoon nutmeg
Scant 1/4 teaspoon cinnamon (optional)
Zest of 1 lemon
Sticky Lemon Filling
1/2 cup sugar
Dash of ground nutmeg
1/4 teaspoon powdered ginger
1 lemon zested and juiced
2 tablespoons unsalted butter, softened at room temperature
Lemon Cream Cheese Glaze
2 ounces cream cheese, softened
Juice of 1/2 lemon
1/2 cup powdered sugar
Zest of 1/2 lemon
To make the dough
In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and 1/2 cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled, about an hour.
To make the lemon filling:
In a small bowl, mix the sugar with the nutmeg and ginger, and butter.
Lightly grease an 8x8 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle. Spread evenly with the butter-lemon mixture. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into even rolls, about 2-inched wide, and place them, cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. If you want to prepare these ahead of time, place them in the refrigerator, then let them rise at room temperature for an hour before you want to bake them.
Heat the oven to 350 degrees. Place the rolls in the oven and bake for 25-35 minutes or until a thermometer inserted into a center roll reads 190 degrees.
While the rolls are baking, prepare the glaze. With a mixer or by hand, whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
When the rolls are done and slightly cooled, smear them with the cream cheese glaze, and sprinkle the zest of 1/2 a lemon over top to garnish. Serve while warm.
Friday, March 12, 2010
In addition to people food I made these super easy peasy dog treats too for Fido :) Of course they're people friendly in ingredients, but I don't think you'd enjoy them as much, lol! I altered the original recipe slightly because I found the original recipe's dough to be dry and impossible to keep together to roll out to do cutouts!
Peanut Butter Poppers
from my lovely friend Ericka J.
2 cups whole-wheat flour (you must use whole wheat)
1 tbsp. baking powder
1 cup peanut butter, smooth or chunky
1 cup milk
approx. 1/2 low-sodium chicken broth
Preheat oven to 375 degrees.
In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. If batter doesn't come out smoothly and doesn't stick together in a nice dough add a few splashes of chicken broth to help bind it all together.
Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. I found with my cookie cutter I got about 22 dog bones and a few extra treats (excess dough) that I rolled into balls and then slightly flattened.
Bake for 18-20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. (They keep longer if left in the fridge) --- Make sure you watch your cookies as these can burn easily!
Just realized my tags say "baking soda" eep! It is actually baking powder! Sorry!
Tuesday, March 9, 2010
I changed the recipe a bit by chopping instead of shredding my carrot and dicing my celery. I'm one of those people who like big chunks of stuff in their soup (except for the garlic, eep!)
If you don't want to use frozen gnocchi or can't find it at your local grocery store Ken at A Food Year has a great homemade recipe that is minimal ingredients and is very simple! Check out his other stuff as well, he's got plenty of good eats that are on my to-do list! :)
Chicken and Gnocchi Soup
adapted from Anne G.'s recipe at Recipezaar
3-4 chicken breasts, cut into pieces and cooked to "nearly done" (see note)
4 cups chicken stock
2 cups half-and-half
1 stalk celery, chopped
1 garlic clove, chopped
1/2 carrot, sliced
1/2 onion, diced
1 cup fresh baby spinach
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi, frozen
1 tablespoon cornstarch (optional)
Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme.
Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.)
Ladle into bowls and enjoy! (Original recipe says it serves 8-10, but I'd say around 4-6 depending on your household and how many boys in it that loooove food!)
Note: The original recipe called for the chicken to be already pre-cooked, but I feared it would be dried out and over cooked by the end of the soup making process. On medium-high heat I cooked my chicken until nearly done and set aside until the recipe called for me to plunk the suckers in! The results? Deliciously tender chicken!
Saturday, February 27, 2010
Honestly who doesn't love fajitas? The sizzling meat and peppers you cram into soft and steamy flour tortillas and wow, it's just amazing. A local Mexican place here in Anchorage has amazing fajitas that they cook in the oven on a skillet. Unfortunately I don't have dishes for that sort of cooking so I sought help elsewhere. I landed on the healthy site that has intrigued me for months, Hungry-Girl.com and I found her "Need a Fajita Chicken Bowl" recipe and found that it's about 390 calories per serving with her recipe. SWEET! I can't say I followed her recipe to a tee, but pretty darn close. It looks like a big ol' mess in a bowl as I'm not the best food photographer, but it was delicious! Her recipe is for 1 serving, so I doubled if not tripled in some areas to save myself from having to cook again the next day, hehe.
Need a Fajita Chicken Bowl
adapted from Hungry-Girl.com
2 cups cooked brown rice (prepared without added fat), kept hot
Squirt of lime juice
Squirt of lemon juice
4 raw boneless skinless lean chicken breast, cut into small strips
2 peppers, chopped, any colors you want (green and red...orange and red...)
1/2 cup chopped onion
1/4-1/2 packet of McCormick fajita seasoning mix
1 (15oz.) can of canned black beans, drained and rinsed
1 can or frozen package of corn (optional), drained or steamed if using frozen
shredded fat-free cheddar cheese (optional, for topping)
salsa (optional, for topping, this house loves Old El Paso)
salsa verde (green salsa, optional, for topping)
In bowl, combine chicken, peppers, onion, lemon juice, and lime juice. Sprinkle evenly with fajita seasoning. Add 3-4 tbsp. water and mix well.
Bring a pan sprayed with nonstick spray to medium-high heat. Add chicken-veggie mixture and cook for about 5 minutes, stirring occasionally, until chicken is cooked through and veggies are tender.
Heat black beans in a microwave-safe bowl until hot.
Place rice in a microwave-safe bowl. If needed, microwave until hot. Top with black beans, corn, and chicken-veggie mixture. Add your desired toppings and microwave if you want bubbly gooey cheese on top!
Thursday, February 25, 2010
Tuesday, February 23, 2010
I apologize in advance on the image quality. I finished this up at around 8pm and the lighting in my kitchen really fails when it comes to photos.
So we bought this big ol' 10lb. bag of Yukon gold potatoes and I had to find a use for them before I left otherwise the boy would likely forget them and they'd grow eyes and I'd come back to an overgrown alien potato kitchen. So I thought well, why not potato soup then? I'd made it once before, but wasn't too thrilled with the thickness of it, or lack there of. I've re-vamped the recipe and was ready to dig into a hot bowl of goodness!
I started these out in the slow cooker because I was lazy, but then realized I'd have to transfer to a large pot later on, so a slow cooker isn't recommended!
1 tsp. dillweed
pepper, to taste (recommend 1 1/2-2 tsp.)
salt, to taste (recommend 1 1/2-2 tsp.)
2 tbsp. parsley
1 to 1 1/2 cups of chicken broth
1 1/2 cups onion, finely chopped
2 cups water
3 cups milk
1 celery stalk, cleaned and chopped
2 medium carrots, cleaned and chopped
4-5 medium to large size Yukon gold potatoes, cleaned and chopped
frozen gnocchi (optional)
Monday, February 22, 2010
While being back I've had to clean out my cupboards and make use of the food before it all goes bad. The boy isn't a cook so I take pride in whipping up delicious meals that we can enjoy together and I can freeze leftovers for him to eat when I'm gone. This is one of the dishes I created and it's sort of a play on the lovely French Onion Soup, but with lots of extras and TONS of flavor! I would make this again and again through the winter. I can't wait to get my garden started to use fresh vegetables in this. :)
1 1/2 cups of Swanson's chicken broth
1 can of Swanson's beef broth (14 oz.)
2 envelopes Lipton's Recipe Secrets Onion Soup & Dip Mix (one box worth)
2 large boneless skinless chicken breasts, frozen
2 stalks of celery, cleaned and chopped
3 medium carrots, cleaned and chopped
3 Yukon gold potatoes
thick slices of homemade bread or a thick bread, slightly hard
In slow cooker pour Onion Soup mix into the bottom. Place frozen chicken breasts on top.
Add in veggies and broth. Place on low overnight and cook for 8+ hours. If you have one of the newer slow cookers I've noticed they tend to boil on low, which is not good! If this is the case then I recommend cutting the cooking time in half or shorter. My cooker is ancient so it doesn't have this problem, hehe. :)
The next day use forks to dig out the chicken breasts and they should fall apart and be incredibly tender. Help pull them apart with forks and place back into the soup. Cover and keep on low until ready to serve.
When ready to serve ladle into soup bowls that are broiler and/or oven safe. Place a thick piece of bread on top of soup and pour on as little or as much shredded cheese as you so desire. My opinion? The more gooey cheese the better!
Place under broiler and heat until cheese is hot and bubbly! Watch carefully as broiling can overcook and burn the cheese so keep your eye on it :) You can also bake in the oven instead, but I find it takes considerably longer.
Check back soon and I'll be adding my homemade bread recipe!
*I am in no way affiliated with the products used or websites linked. I was not paid to use the products. These are items I use and like and would like to share.
Sunday, February 21, 2010
Pepper, for taste (optional)
Saturday, February 6, 2010
So I found this website from my lovely friend Miranda :) Hungry-girl.com takes all the bad food in our lives and gives us healthier options. Sounds like a pretty sweet deal, right? This is the first recipe of HG's that I found and really just wanted to make. The ingredients are simple, the preparing and cooking fast, and let's face it buffalo wings ARE amazing. I have changed the recipe to fit my own needs and feel that it needs more tweaking. Maybe I should of followed hers first and then changed it, who knows.
However, after making this dish it doesn't remind me of boneless buffalo wings. I'd still rather take in the extra calories and fat at Buffalo Wild Wings instead of eating this replacement. It was good, but not enough of the wing experience for me and I have a feeling the boy would feel the same way. They should be coated in sauce and be delicious and you MUST have bleu cheese dipping sauce. Sorry ranch lovers, it's bleu all the way! HG gives you a dipping sauce that is nearly guilt-free with a combo of sour cream and BBQ sauce, but it wasn't all that thrilling. In fact after awhile it was kind of nauseating and I ate the chicken on it's own. The sauce is the main event in the chicken wings. It should stick to your fingers so you have to lick them clean and get more of that kickin' hot sauce!
Perhaps I can concoct a low-calorie low-fat dipping sauce to toss these puppies in?
HG's H-O-T Hot Boneless Buffalo Wings