Tag Archives: Recipe

Rotisserie Style Chicken

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This is a melt in your mouth chicken recipe of mine. I kind of came up with it after not really finding a recipe that I wanted. You can either cook it in the oven or in the crock pot. The only differences are that the crock pot take longer and you do not need to worry about basting in the crock pot. I hope you like it!

Ingredients

4 or 5 pound whole chicken

Salt

Pepper

Garlic Salt

Garlic Powder

Onion Powder

Cayenne Pepper

Mexican Chili Powder

Chicken Stock

Chicken Bullion Cubes

Lemon Pepper

Brown Sugar (optional-use if you like it a bit sweet)

If you’re using an oven, pre-heat to 375 degrees. For a crock pot, have it set on high. Rub your desired amount of spices all over the chicken. Set in 4 chicken bullion cubes and then pour half the container of chicken stock over it. Add all spices again (just a little bit of lemon pepper this time, if any) and pour the rest of the chicken stock over the chicken. For the oven – pour juices over it every 30 minutes and cook for about 2 hours. For the crock pot – leave it on high until the skin is a little bit burnt (usually around 7 hours, depending on the weight of the chicken).

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Baked Spaghetti (So Much Cheese!!!)

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Now this cheese-filled deliciousness feeds SO many people. We had 4 adults and 2 kids eat out of it with multiple portions and it barely dented it. This is a great recipe for family gatherings and it is so easy to make. You can pair it with regular meat sauce or alfredo sauce, both recipes can be found in my food folder.

Ingredients

9×13 pan (DO NOT go smaller than this)

24 oz spaghetti (or whatever pasta you want)

32 oz mozzarella cheese

8 oz ricotta cheese

8 oz sour cream

1 and 1/4 cups half-and-half

1/2 cup grated parmesan cheese

2 tsp Italian seasoning

1 tsp dried basil leaves (optional)

1 tsp pepper

1 tsp minced garlic

2 tsp salt

Pre-heat oven to 350 degrees. Cook the pasta to how you like it. While the pasta is cooking, stir together sour cream, ricotta cheese, half-and-half, mozzarella, italian seasoning, pepper, minced garlic, salt, and half of the parmesan cheese. Add spaghetti noodles and stir until well coated. Pour mixture into a pan that is lightly greased with cooking spray. Top the spaghetti with the remaining parmesan cheese (you can add whatever shredded cheese you want to as well at this time), and cover with foil. Bake for 30 minutes and it’s done.

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Alfredo Sauce-True Comfort Food

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Bread dipped in alfredo sauce is the definition of comfort food. Below is a recipe that I tweaked when I was looking for a copycat Olive Garden recipe. However, I have to say that my alfredo sauce is so much better than Olive Garden’s version.

Sauce pan

Wooden spoon

2 sticks of butter

2 tbsp minced garlic

2 pints (4 cups) of heavy cream

2 cups fresh parmesan cheese

4 tbsp cream cheese

Salt and White Pepper (season to taste)

Basil leaves (optional-fresh or dried)

In a sauce pan over medium heat, melt butter and add garlic, cook until the butter is melted. Next, add in heavy cream and cream cheese and heat until bubbling, but don’t boil. Add in parmesan cheese and mix until the cheese melts. Stir in the salt and pepper, and it’s done.

Note: I tend to make this with my baked spaghetti recipe, also some awesome comfort food.

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Strawberry Jell-o Marzipan

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Recently I decided to look up a recipe for a dessert my grandma used to make. Although mine are definitely not as pretty, they taste just the same. (And we all know that taste is what counts anyways.) Obviously I found the recipe, and it’s listed below. I hope you like it!

Ingredients

Bowl

Plastic wrap

Ziploc bag

2 3oz boxes of strawberry jell-o

1 cup of shredded coconut

1 cup of crushed or chopped pecans (I recommend crushed if you, like me, don’t have a food processor)

3/4 cup sweetened condensed milk

1/2 cup slivered almonds

A few drops of green food coloring

Instructions

Take 2 tablespoons worth of the jell-o mix and set aside. Mix the rest of the jell-o, coconut, pecans, and milk with a food processor, blender, or even just your hands. Once mixed, cover the bowl very tightly with plastic wrap and refrigerate for at least an hour. While that’s doing it’s thing, put the almonds and few drops of food coloring in a ziploc bag and shake it up. Voila! We have our stems. When the mixture is done cooling, have some kind of pan lined with parchment paper (preferably) and have the extra jell-o powder in a little bowl. Take some of the mixture and roll it into a strawberry shape. Next, roll the strawberry in the jell-o powder. Then stick the stem in and set aside. Repeat until the mixture is gone. Refrigerate or freeze in an airtight container.

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Copycat Panera® Broccoli Cheddar Soup Recipe

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Here’s my broccoli and cheddar soup recipe that I love so much. It took me a while to find one that I liked, and then I tweaked it a bit. If it’s thick enough, you can even use it as a dip. I hope you enjoy!

1 tablespoon of butter

1/4 cup of melted butter

1/4 cup of flour

2 cups of milk

2 cups of chicken stock

1/2 onion-diced

1 bag of frozen broccoli florets

1 cup matchstick carrots

1 stalk of celery-cut into small pieces

2 1/2 cups of shredded sharp cheddar cheese

Salt and pepper to taste

Boil frozen broccoli until it is pretty much cooked, drain, and chop it up coarsely. Melt 1 tablespoon of butter in a pot. Next, saute the onion in the butter until the onion is semitransparent. Whisk the flour and the quarter cup of melted butter together until the flour loses its lumpy texture (add a little bit of milk to it to keep it from burning, just 1 or 2 tablespoons at a time). Whisk the 2 cups of milk into the flour mixture, then stir in the chicken stock. Simmer until the flour taste is gone. Add all the veggies and cook until the veggies are tender. Stir in the cheese until it melts, and finally salt and pepper to your taste. Enjoy!

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Hibachi Chicken, Fried Rice, Veggies, Sticky Rice, and Cream Cheese Wontons

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I couldn’t quite figure out how I wanted to do this post, but I figure just all in one place is fine. This entire meal took about an hour and half or so to complete. It was YUMMY.  Things are in sequential order, for the most part. Read it through before cooking. (See my food folder for my egg drop soup recipe, it was one of my first recipe posts.)

Sticky Rice

2 cups of uncooked rice (medium grain is preferable)

4 cups of water

Bring the water to a boil and then stir in the rice. Cover the pot and let it simmer on a medium-low temperature. It’s going to take about 20 minutes to cook, but start looking at the water level around 12 minutes. DO NOT OPEN THE LID. You know it’s done when you can’t really tell if there’s water in there or not. Once it’s done, fluff the rice with a fork or wooden spoon. Take out 4 cups of the sticky rice and set it aside to cool down (this will be the rice for the fried rice). The remaining rice is your sticky rice.

Hibachi Chicken

2 large pieces of chicken (preferably breasts)

1 tablespoon of vegetable oil

1 teaspoon of sesame oil

2 tablespoons of butter

3 tablespoons of soy sauce

1 lemon

A bit of salt and pepper

Heat the both of the oils up. While that’s heating, cut the chicken into bite-sized pieces. Add the chicken, butter, soy sauce, the juice from the lemon, and just a little bit of salt and pepper. (If this is too much salt or tang for you, then cut back the lemon juice to just half, use only 1 tbs of butter, and 1/2 tsp of sesame oil.) Set aside the chicken and keep it warm (I just put the chicken and the juices in a glass bowl by the stove). Don’t clean off the pan, you’ll need it for your fried rice.

Veggies

1 tablespoon of vegetable oil

1 teaspoon of sesame oil

1 tablespoon of butter

2 tablespoons of soy sauce

1 large white onion (I do mean large)

1 large zucchini (haha I did’t have to use spell check for that, I’m proud of myself)

A little bit of salt and pepper

You want to cook this at the same time you cook the chicken. This will not take as long as the chicken, but the chicken will be done shortly after. Heat up the oils and cut up the onion and zucchini (save 1/2 cup of the onion). Cut the onion into slivers and quarter the zucchini. As soon as the oil is heated, add the veggies and everything else. Cook until the veggies are tender. Set the veggies to the side on a plate and keep warm. Don’t clean the pan, you’ll use it for the bean sprouts.

Bean Sprouts

1 tablespoon of butter

1 table spoon of soy sauce

1 can of bean sprouts

As soon as the veggies are done cooking, add the butter and melt it. Next, add the soy sauce and bean sprouts. Save a cup for the fried rice and the rest can be mixed in with the veggies. (You can just add all the veggies back to veggie skillet and cook it all a little bit longer to blend it better.)

Fried Rice

2 tablespoons of vegetable oil

1/2 cup of white onion

1 cup of bean sprouts

2 large eggs

4 tablespoons of butter

4 cups of cooked rice (cool to the touch)

4 tablespoons of soy sauce

Start heating up the oil in the skillet that cooked the chicken. You can either leave the onion in slivers or dice it. Add the onion and saute it. Once the onion is tender, add the bean sprouts. Saute for a couple of minutes and scoot the mixture to the side of the skillet. On the other side, scramble the two eggs. After that is mixed well, add the rice and butter. Then after all of that is mixed, stir in the soy sauce until it is well mixed. This is done.

Cream Cheese Wontons

1 package of wonton wrappers

1 package of chive and onion cream cheese

-or-

1 8-ounce package of regular cream cheese

1 bunch of green onions

Garlic Salt

Water

Vegetable oil

Heat up the oil. Soften the cream cheese. (If adding the onions and garlic salt, just mix it together with the cream cheese.) Have a little bit of water in a bowl. Set out a wrapper, wet all of the edges, add around a tablespoon of the cream cheese mixture, and fold it in half. Repeat. I normally just make about twelve wontons. Fry just a few at a time until brown on both side. Add a little salt once it’s done if you love salt like me. Serve.

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Egg Drop Soup and Fried Chicken Recipes

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Well, since I don’t have much time to write today (thanks to a certain little mess ball-no, not my baby, someone else…BABE) here are a couple of recipes for you guys!

Egg Drop Soup

Pot with Lid

Whisk (wooden spoon if you don’t have a whisk)

4 cups of water

4 chicken bullion cubes

Salt

Pepper

Self-rising Flour (you can use starch, but I just use flour since I normally forget starch at the store)

2 large eggs

Bring the 4 cups of water to a boil, then add the bullion cubes and let them dissolve. Add salt and pepper. Next, add half of a 1/4 cup of flour and stir. Put the two eggs in a bowl and briefly whisk them. Slowly pour the eggs into the pot and stir while doing so. Let it simmer a few minutes, stirring once or twice, and it should be good. Enjoy!

Fried Chicken

Pot or pan deep enough to pour in canola oil

Cutting board

Decent knife

Fork

Self-rising or all-purpose flour

3 Boneless chicken breasts

Canola Oil

Eggs

Milk

Salt

Pepper

Red cayenne pepper

Garlic Salt

Garlic Powder

Onion Powder

Pour the oil to about halfway in the pot and put on a medium high setting. Next, rinse the chicken off with water and cut off any excess fat (if so desired). After the chicken is washed, cut into either strips or nugget-sized pieces. Add 3 eggs to a bowl that you would use for cereal, and then add some milk to it and stir. In a separate cereal bowl, add the flour. Mix in all of the spices to the flour and stir. Dip each chicken piece in the egg/milk mixture followed by evenly coating both sides of the chicken pieces in flour. Once you dip a chicken piece and coat it, put it in the hot oil. A good way to tell when it’s done is if the chicken is floating, and the breading is an orange-type color. (The best way to make sure it’s is to slice into the chicken to make sure the meat is white or get a meat thermometer.) Place on a plate with a few paper towels so that the oil can drip off and it should be done. Enjoy!

Do you have any variations of either or both of the recipes that you like?

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