Sunday, June 16, 2013

Honey Garlic Wings

Ok, so I have been having a Pintrest problem lately. I keep finding all these good recipes on it. Made a few so far. Haven't been disappointed yet. I made these to go with the macaroni and cheese in the previous post. These wings are a good choice to make when you are tired of buffalo wings. They are sweet and the soy sauce adds the saltiness to it.

3 lbs chicken wings
1 tsp seasoned salt
1/4 cup flour
1/4 cup honey
1/4 cup soy sauce (I used reduce sodium soy sauce)
1 tsp garlic powder
Vegetable oil for frying

Combine honey, soy sauce and garlic powder in a sauce pan. Stir and let it boil. Remove from heat and seat aside.

Prepare chicken wings by removing tips and then cutting apart at the joint. Season with season salt.

Roll each piece in flour and deep fry in heated oil until the wings turn brown, around 4 minutes on each side. Drain on a paper towel.

In a large bowl, toss the wings in the honey garlic sauce and serve..

** I baked the wings. Preheat oven to 400*. Spray a cookie sheet, place the chicken on, season with the season salt and spray the tops of the chicken with cooking spray (helps to get the skin crispy). Bake for about 20 minutes or until golden brown..

Macaroni and Cheese

I made a summer list of things to do with my kids for the summer. My husband put on it to make homemade mac and cheese. I came across this recipe on Pintrest (my new best friend) it just happens to be a Pioneer Women's recipe (fav).. I did everything but bake it. It was still delicious. Both my kids help to make it.  
  • 4 cups Dried Macaroni
  • 1 whole Egg Beaten
  • 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
  • 1/4 cup All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 pound Cheese, Grated
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Seasoned Salt, More To Taste
  • 1/2 teaspoon Ground Black Pepper
  •  Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Cookin' With the Deens- Peach Cobbler

This was made to the Cookin With the Deens blog. Peach Cobbler was picked. And wow it was good. I'm not a big fan of cooked peaches, but this was good. I made it with Michelle from Something New is Cooking. We do dinner every Sunday together, family night..

5 cups sliced fresh or frozen peaches, unpeeled if fresh, thawed and drained if frozen
3 tbsp plus 1/3 cup packed light brown sugar
1 tbsp plus 1 cup all-purpose flour
2 tsp fresh lemon juice
1/4 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
5 tbsp cold unsalted butter, cut into small pieces

Preheat oven to 425*.

In a large bowl, toss together the peaches, 3 tbsp brown sugar, 1 tbsp flour, the lemon juice and cinnamon. Spoon the mixture into a 2-quart baking dish and bake for 10 minutes.

Meanwhile, in a medium bowl, whisk together the remaining brown sugar, flour, baking powder, and salt. Cut in the butter with a fork until the mixture resembles coarse meal. Stir in 1/4 cup of boiling water and mix just until the dough comes together.

Spoon dollops of dough over the baked peaches. Return to the oven and bake for about 25 minutes, until bubbly and golden brown. Let it cool slightly and serve.

** We served it with some vanilla ice cream.. Yummm..

Wednesday, June 5, 2013

Crockpot chicken fajitas

I found this recipe along with many others on Pinterest.

This was so simple and tasted great.

3 tri colored bell peppers
1 onion
1 package of chicken, 3-4 breast
I packet fajita season
Corn or flour tortillas
Toppings- sour cream, tomatoes, guacamole, cheese, etc.

Slice the peppers and onions, place in the bottom of a sprayed Crockpot. Place chicken on top. Sprinkle the fajita seasoning on top. Put the lid on. Cook on low for 6 hours. Once done shred the chicken, mix everything together. Serve on tortillas with desired toppings.

Cookin' With the Deans- Cajun sliders and twice baked potatoes

I joined a new cooking club - Cookin' With the Deens.  The cookbook we are using is From Mama's Table to Mine by Bobby Deen. In case you don't know Bobby is Paula Deen son. He lighting up his mama recipe's.

Our first two recipes are Cajun Sliders and Twice Baked Cheddar Potatoes.

Both recipes were really good, burger was better then the potatoes.  I did this recipe with my mom, Michelle. With the potatoes we changed it up some added extra cheese and used cream cheese instead of the greek yogurt, since neither of us like greek yogurt.

We doubled the burger recipe, there was 6 of us eating. We did leave some without the hot sauce for my kids. 

Cajun Sliders

6 oz 93% lean ground turkey
6 oz 95% lean ground beef
1 T ketsup
1 tsp Worcestershire sauce
1/2 tsp Cajun seasoning, plus extra for the vegetables
1/4 tsp hot sauce
1/2 red bell peppers, cut lengthwise into 8 strips
4 round onion slices from 1 small onion
1 T, plus 1 tsp fat free mayo, or low-fat (used regular since it's what I had)
2 tsp spice brown mustard
4 small sandwich buns

1.  Preheat the broiler.  Spray a rimmed baking sheet with cooking spray.

2.  In a medium bowl, combine the turkey, beef, ketsup, Worcestershire sauce, Cajun season and the hot sauce.  Form the mixture in 4 fat patties (a little wider than the buns).

3.  Spray a large nonstick skillet with cooking spray and place over medium heat.  Cook the patties, covered, turning once until the internal temperature reaches 165 degrees F on an instant read thermometer, 8 to 10 minutes total.

4.  Meanwhile, place the bell pepper strips and onion slices on the prepared baking sheet.  Season with a pinch of the extra Cajun seasoning and lightly spray with cooking spray.  Broil, without turning, until browned along the edges, 3-5 minutes.

5.  In a small bowl, stir together the mayo and mustard and spread on the inside of each bun.  Put a patty on the bottom of each bun, top with an onion slice and 2 strips of bell pepper crossed over each other, and cover with the top bun.

Twice Baked Cheddar Potatoes

4 medium russet potatoes
1 cup grated low-fat Cheddar cheese (I used regular)
1/2 cup fat free, or low fat, Greek yogurt (used cream cheese)
1/3 cup skim milk (1%)
3/4 tsp salt
freshly ground black pepper to taste
paprika to taste
3 scallion (white and light green parts only) thinly sliced (skipped)

1.  Preheat the  oven to 350 degrees.

2.  Cut a slit in the top of each potato and lightly spray the skin all with cooking spray.  Arrange the potatoes on an ungreased rimmed baking sheet and bake until tender, about 1 hour.

3.  Slice off the top third of each potato.  Scoop out the insides into a medium bowl and mash with the cheese, yogurt, milk, salt and pepper.   Return the potato shells to the baking sheet.  Scrape the mixture back into the potato shells.  Sprinkle with paprika and bake until golden, 20-30 minutes.  Toop with scallions and serve. (I added more cheddar to top).

Wednesday, May 22, 2013

Steak salad

I have made this recipe a few times. Always a hit. Grear for those need dinner fast nights.

1 1/2 lbs flat iron steak
Juice of 1 orange
1 package spring mix salad
1 package raspberry
1 jar mandarin orange's
Fresco cheese
Raspberry vinaigrette
Salt and pepper to taste
1tbsp olive oil

Heat a skillet to med-hot. Salt and pepper both sides of steak. Cook one side, flip add juice of half the orange. Cook at end add rest of the juice. Let rest for 5 minutes, slice and serve on top of the salad.

For the salad layer the lettuce, raspberry, mandarin orange's. Top with steak. Add the cheese, croutons and dressing to taste.


Wow been awhile

Alright. I'm back. Been awhile. But I'm back to making new recipe's. Let the fun begin.

Saturday, September 8, 2012

Orange Teriyaki Chicken

This recipe came out of the Gooseberry Patch, slow-cooker recipes. Its my mom's. I just happen to see it and look through it and almost all the recipes I want to make. So expect more from this book. I loved this one I made tonight. Simple and Delicious. So much flavor. Chicken was so tender it just fell apart. Both kids loved the chicken, neither ate the rice lol. This is something I will have to for sure make again.

1 1/2 cups chicken broth
1/2 cup teriyaki sauce
1/2 green onions, slices and divided
3 garlic cloves, minced
3/4 cup orange marmalade
2 tbsp cornstarch
8 boneless, skinless chicken thighs
cooked rice
1/2 cup walnuts, coarsely chopped

Mix broth, sauce, 1/4 onion, garlic, marmalade and cornstarch in a slow-cooker. Ass chicken; turn to coat. Cover and cook on low for 8-9 hours. Serve over rice, garnish with walnuts and remaining green onions.

Tex-Mex Beef Wraps

I bought this cookbook, crock pot busy family recipes, at Kohl's for $5, its for the Kohl's Care. It has lots of recipes I will be making. Last week I couldn't decide on what I wanted to make new. So I handed my husband this book and he flipped through it and found this one in a few minutes. Since it looked really good, I said ok. I'm so glad I made it. It was tender and juicy and full of flavor. Both my kids loved it. My daughter had 3.

1 tbsp chili powder
2 tsp ground cumin
1 tsp salt
1/4 tsp ground red pepper
1  2 1/2-3 lbs boneless beef chuck pot roast, cut into 4 pieces
1 onion, chopped
3 garlic cloves, minced
1 cup salsa, divided
12 6-7 inch flour or corn tortillas
1 cup shredded cheddar or monterey jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced

Combine chili powder, cumin, salt and red pepper in a small bowl. Rub it all over the meat. Place onion and garlic at the bottom of the crock-pot; top with meat. Spoon 1/2 cup salsa over meat. Cover; cook on low 8-9 hours or high 3 1/2-4 1/2 hours. Remove meat from crock-pot. Shred meat with 2 forks. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Serve meat on tortillas with cheese, tomato, cilantro and avocado. Serve with remaining Salsa..

Ranch Pork Chops

Picture from the Better than Burger site 

My mom from Something new is Cooking found this recipe on Better than Burgers. My mom bought all the ingredients and I put it together. It was very simple and good. Both my kids liked the "chicken". We served it over egg noodles.

6-8 pork chops (boneless)
2 cans cream of chicken soup
2 packets dry Ranch dressing mix

Place everything in the crock pot and cook on high for 4-6 hours. Serve over mash potatoes, rice or pasta..

*How simple it that...