Chicken, Uncategorized

Deep South Chicken

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I feel like almost all of my posts are about chicken lately. I’ll tell ya….I found this 1970’s cookbook all about poultry. I’ve obviously been using it a lot!! I added the maple syrup to it because it was pretty spicy. I just couldn’t handle it. I will say though, this has been the most tender chicken I’ve made in a long time. It literally cut like butter! I usually make my chicken breasts thin sliced. It’s enough for us to have one piece. I ended up getting a pack of 3 chicken breasts and thin sliced them, which gave me 6 pieces. When I went to clean up the kitchen, there was no chicken left! Literally the only thing left was sauce. How about that??

2 teaspoon ketchup

1 teaspoons Worcestershire sauce

pinch teaspoon cayenne powder

1 teaspoon prepared mustard

2 teaspoons vinegar

2 teaspoons lemon juice

2 teaspoons butter

1 teaspoon paprika

2 tablespoons water

1 teaspoon salt

1 teaspoon salt

1 teaspoon chili powder

1 tablespoon maple syrup, optional

4-6 pieces chicken, boned or boneless

In a sauce pan add all the ingredients. Cook until butter is melted. Dip chicken to coat. Put in a glass baking dish, or grill until cooked thoroughly.

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Reviews, Uncategorized

Review: Not so food related

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This really isn’t a food. Please do not eat it! It really feels silly to type that out. The only reason I’m posting this is because I love it. I have hashimoto’s and sometimes my skin get’s super, super, super dry. It gets so dry that it’s really gross.  I found this in Walmart! It’s really not expensive. It’s under 5.00. That makes it even better! I’ve tried everything! Expensive creams, dermatologists, oils, skin peels, all that jazz. It didn’t work! My feet did improve though with this cream. Within ONE DAY! Yes for real, one day! It was honestly a drastic change for me. I urge you to try this if you have dry skin. It’s really been my life saver!

Chicken, Uncategorized

Creamy Southern Chicken….

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I’ve always been scared to try some of the recipes from South Your Mouth. Not because it looks bad….actually the opposite. It looks AMAZING. She loves spice. Sadly, my husband just can’t do spice. Once I figured out how to remove some of that spice, without messing up the whole meal, I made SO much of her stuff!  Definitely check out her blog. She has some great stuff.

Today we’ve been struggling over what vacation we are going to take. We’ve tossed around 100 different locations and we just can’t settle on one. We’re not going to be able to be gone for as long as we thought, so we aren’t going to be able to go to family places in Florida. It’s disappointing, but we’ll get there soon. We have to go some where closer to home. I’m not even sure yet what we’re going to be able to do. I really am looking forward to some time away though. I’d love to get my relaxin’ on!

6-8 chicken thighs (boneless, preferred)

2 (10.75 oz.) cans condensed cream of cheddar soup

1 (10.75 oz.) can condensed cream of herbed chicken

3 cups cooked white or brown rice

1 1/2 cups milk (whole or 2%)

1 cup sharp cheddar cheese, grated

5 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

bacon bits, garnish, optional

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray. In a large bowl, combine cheddar and herbed chicken soups and whole milk and whisk until combined, then whisk in garlic, onion powder, paprika and red pepper flakes. Optional: stir in cheddar cheese if you don’t want to top the casserole with it later. Spread cooked rice out on the bottom of greased baking dish, then top with chicken thighs. Season liberally with salt and pepper. Pour soup mixture over chicken and rice, making sure everything is evenly coated, then top with cheddar cheese (if you didn’t already stir it into sauce) or bacon bits, if using. Place baking dish in oven and bake for 45-50 minutes, or until chicken is cooked through.

 

Uncategorized, Vegetables

Broccolini

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I have never tried broccolini. I was going to try it once before and I bought it, brought it home, put it in the fridge…but then I chickened out! I didn’t do it. I am one of those people who is weird. I want to try the new things, but I don’t. Tonight I decided it’s happening. I did it. To me it tastes just like regular ol’ broccoli! It makes me feel encouraged to try other things. I recently learned that I really like broccolini and Brussel sprouts. I also learned I’m not an asparagus fan!! I really liked this recipe, but I’ll tell you the cheese sauce is EASY to mess up. I had to make it twice! It’s tricky!

2 lbs broccolini

1 cup water

salt and pepper

2 tablespoons butter

2 tablespoons all purpose flour

3/4 cup grated parmesan cheese

1/2 cup shredded provolone cheese

Trim an inch off the broccolini. Bring a medium pot of water to poil. Add broccolini. Cover and cook until almost tender. Transfer to a paper towel. Save one cup of the water from the broccolini. In the same pot, melt the butter and add flour. Cook about a minute to get rid of the flour taste. Whisk the broccolini water. Simmer until thickened. Whisk in cheeses. Stir until smooth. Season with salt and pepper. Put the broccolini in a baking dish and drizzle the sauce on the stalks. Cook until tender and bubbly. Serve.

Dessert, Uncategorized

Cheesecake

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During our classes at the beginning of the year, I had the most delicious cheesecake. My husband knows me and he knows that I wont touch most sweets. I like those sweets that don’t have a lot of that sugary taste. A lot of cheesecake recipes have sour cream in them, which I despise. It tastes HORRIBLE.  When he tasted this, he knew that I would go crazy over it. I tried it and he was right. I was crazy in love. I would have begged P for the recipe, but she freely gave it over. I was SO excited. I’ll be keeping this recipe for the rest of my born days.

Sorry that my photo looks SO horrible!! I forgot to take the picture before I jumped into the cheesecake. Does that tell you how much I hate to wait to eat me a bite??

3 8oz cream cheese

3 eggs

3/ cups sugar

1 teaspoons vanilla

5 teaspoons melted butter

1- 1 1/4 cups graham cracker crumbs

1/4 cup sugar

 

Preheat oven to325 degrees. Mix melted butter, sugar, and graham cracker crumbs in a bowl until crumbs are moist and crumbly. Pat into a springform pan.  In another bowl, beat cream cheese. Add sugar 1/4 cup at a time. Add vanilla. Add eggs, one at a time. Put pan into a larger pan with at least 2 to 3 inches of water. I like to put aluminum foil on the outside of the pan, first. Bake for 55 minutes to 1 hour and 15 minutes. Let cool completely.

Breakfast, Uncategorized

Cinnamon Rolls

This dough is fantastic. It’s really not terribly sweet. It’d make the perfect roll too! I’ll say that this dough turned out better than my dinner roll recipe. It’s not as heavy, that’s for sure. It proves for sure that my last one had too much flour.

As time gets closer, I’m getting more worried about my kiddo going to school. It’s a new school, new teachers, new students…..I hope that he has a good year. He may succeed in this new school. It may be what he needs. Who knows!? We are going to have to get him school clothes here pretty soon. He’s also going to need a crazy truck full of supplies.

I really love watching my son grow up into a handsome, loving, caring young man. Sometimes I do wish that I could shrink him back to that newborn age. I loved those baby years. Even when he was a little older. I’ve loved every thing about his childhood. I’d change some things, but overall he has given me the best gift. Motherhood has been the best thing I’ve ever done. Quiet possibly the only thing I’ve done right. Ok this post was a bit silly, but it’s been so heavy on my mind lately….

Basic Dough Recipe

1 cup milk

3 tablespoons butter

2 3/4-3 1/4 Cups all purpose flour

1/4 cup sugar

1 teaspoon salt

1 package dry active yeast

1 egg

In a small sauce pan bring milk and butter to simmer. You need a degree of 120-130 degrees for the liquid. In a mixer mix the warmed liquid, 1 cup flour, sugar, salt, yeast, and an egg at low speed until moistened. Beat 2 minutes at medium speed. Stir in remaining flour until soft dough forms. Knead for two minutes. Place dough in a oiled bowl. Cover. Let rise for 45-60 minutes until doubled in size. Punch down. On a floured surface toss dough until no longer sticky.

Cinnamon Rolls

1/4 cup melted butter

1/2 cup firmly packed brown sugar

2 teaspoons cinnamon

Mix the sugar and cinnamon Set aside. Roll out dough into a 18×15 rectangle. brush butter on dough. Sprinkle with sugar/cinnamon mixture. Start rolling from longest side. Cut into 15 pieces. Place in a greased pan. Cover and let rise for 30-45 minutes. Bake 375 until brown. Approx. 20-25 minutes.

To do brown and serve: Bake at 275 for 25-30 minutes. Remove from pan once cooled. Store in fridge (up to 2 days) or freezer (2-3 months).

Icing:

2 Cups Powdered sugar

1 teaspoon vanilla

2 tablespoons butter

3-4 tablespoons milk

Mix all together and ice cinnamon rolls.