Friday, August 4, 2017
This is a quick and easy dip recipe that takes about 5 minutes to put together and uses most ingredients that are in your kitchen already. If you don't have canned chicken but have chicken breasts, you can always boil and shred them and add them to the dip. If you don't have chives, you can use chopped green onion, and even the taco sauce can always be replaced with mild salsa. This dip is very versatile, and very, very delicious!
1 large can, canned chicken, drained and flaked
1 c. mild taco sauce
8 oz. cream cheese
3 slices Colby cheese (or 1/2 c. shredded), cut in pieces
*Chives (for garnishment, optional)
Combine the above ingredients together in a microwave safe bowl with lid (or paper towel on top). Microwave for approximately 2 minutes, stir together, and zap again for another 30-45 seconds just until the cheese is melted and the dip is hot. Sprinkle a few chives on top and you have an amazing, creamy chicken dip!
Thursday, July 27, 2017
If you need a great juicy BBQ chicken recipe but don't feel like firing up the grill, then look no further!
2 boneless, skinless chicken breasts
1/2 Tbs. mesquite seasoning
3 oz. sweet baby ray's
Preheat the oven to 450 degrees. Line a pan with tinfoil and spray with nonstick cooking spray. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Season chicken breasts with the mesquite seasoning on both sides. Place in the prepared pan and cook on each side for 2-3 minutes, only browning the outside.
Place the chicken on the prepared pan and bake for 8-10 minutes.
1 large potato, peeled and cut into 1" cubes
1 large bunch green beans
6 oz. cremini mushrooms, sliced
1 shallot, small diced
2 bone-in, with skin chicken breasts
4 oz. light cream
4 Tbs. sherry wine
2 tsp. chicken base (liquid)
1 Tbs. Dijon mustard
salt and pepper
Preheat the oven to 425 degrees and line a baking sheet with tinfoil sprayed with non stick cooking spray. Add chopped potatoes to a medium size pot and pour water until it covers the potatoes. Boil and then simmer for 15 minutes. Drain, place back in the pan and mash while adding half of the cream, salt and pepper. Cover with a lid to keep warm while the chicken is finishing.
While your potatoes are boiling still, heat 2 tsp. olive oil in a pan and heat to medium-high. Add chicken skin side down to brown, cooking for about 5-7 minutes. Flip over and place onto the prepared baking sheet, and bake for 18-20 minutes. Rest the chicken.
To the same pan the chicken browned in, add the mushrooms and cook for 2 minutes. Add the shallots and cook for another few minutes. Add the sherry, cream, chicken base and Dijon and bring to a boil. Reduce to simmer and cook for 3-4 minutes until thicker.
Boil the green beans in a pot for about 3-4 minutes until just cooked and a vibrant green. Drain and season with salt and pepper. Place the chicken on two serving plates. Divide the potatoes in half, and the green beans and place next to the chicken. Top the potatoes with chives. Pour half the sauce on each plate next to the chicken, so you don't make the crispy chicken skin soggy.
Tuesday, July 25, 2017
2 12oz. salmon fillets
1 Tbs. honey
1 1/2 Tbs. butter
Salt and pepper
Preheat the oven to 450 degrees. Prepare a baking sheet with foil and spray with non stick cooking spray. Set the butter in a small bowl and let soften. Place a large non stick pan to medium-high heat. Add 1 tsp. olive oil to the pan, season the fillets with salt and pepper, and place the fish flesh side down. Sear 3 minutes, flip, cook 1 minute and then place on the prepared sheet. Bake for 6 minutes.
To the butter, add the honey and mix until smooth. Place a slice of salmon on each plate and divide the butter in half, letting melt on top of both fillets.
Sweet pear, tart cherries and goat cheese, and perfectly grilled chicken. What combination could possibly go better for a summer salad?
1 small red onion, thinly sliced
1 Red Pear (Anjou), quartered and thinly sliced
3 Tbs. balsamic vinegar
1 Tbs. honey
2 boneless skinless chicken breasts, fat trimmed
2 Tbs. chopped walnuts
3 oz. spinach (i prefer stems trimmed)
1 oz. goat cheese, crumbled
2 Tbs. dried cherries, chopped
Salt and Pepper
Preheat the oven to 400 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Spread out the sliced onion on the prepared sheet and bake for 15-18 minutes.
In a small bowl, combine the balsamic, 1 Tbs. olive oil, honey, salt and pepper. Set aside. Meanwhile, season the chicken breasts with salt and pepper. Set a grill pan on medium heat. Drizzle the chicken with olive oil (about 1 tsp. each) and place on the grill. Cook for 5 minutes on each side and let rest while gathering the salad ingredients.
In a small skillet, toast the walnuts on medium-high heat for about 2 minutes, stirring constantly. Place the spinach in a bowl and add 1 Tbs. of the balsamic mix; toss together. Divide the spinach onto two serving plates. Top with the sliced pear, chopped walnuts and cherries, and crumbled goat cheese. Drizzle with more fo the balsamic dressing. Slice the chicken into strips and place next to the salad. (Serve with a small bowl of the dressing instead of drizzling if you are worried about the spinach wilting.)
2 potatoes, peeled and cut into 1 inch cubes
2 oz. sour cream
2 large carrots, trimmed and chopped
2 sirloin steaks
2 tsp. beef demi-glaze
1 tsp. pot roast seasoning
6 oz. butter
1/2 c. fresh peas
Salt and pepper
Preheat the oven to 425 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Add the potatoes to a medium size bowl, water salted, and boil for 15-18 minutes. Drain and return the potatoes back to the pot. Mash in the sour cream, salt and pepper until smooth. Cover and set aside. Add the carrots to the prepared sheet and bake for 16 minutes. Add the peas and continue to roast 2-3 minutes.
While the potatoes are boiling, and the carrots are roasting, season the steaks with salt and pepper. In a medium size pan on medium-high heat, add 1 tsp. olive oil. Cook 3-4 minutes per side. Transfer the steaks to a plate and let sit. To the same pan, add 1/2 c. water, glaze and seasoning and bring to boil. Reduce to simmer and return the steaks back to the pan. Cook for another 1-2 minutes per side. (Add more water if necessary depending on sauce amount.) Remove the steaks from the pan again and let sit. Add the butter to the pan and swirl in the butter.
Place the mashed potatoes on your serving plate and if you wish, top with extra butter and chopped chives. Place the steak next to the potatoes and pour the sauce, divided in half, on top of each steak (after slicing). Serve with a side of the carrots and peas.
Summer days, hot weather, and S'more smoothies!
1/4 c. marshmallow fluff
2 Tbs. chocolate syrup
1/2 c. graham cracker crumbs
8 oz. milk
1 container vanilla yogurt
2 c. ice cubes
Line the rim of two glasses with some of the marshmallow fluff. Roll them in the graham cracker crusts. Add all of the remaining ingredients (including remaining fluff and graham crumbs) to a blender. Blend for about 2 minutes until the ingredients are broken down. Pour into the prepared glasses.
1 Tbs. butter, room temperature
6 oz. kalettes (or chopped kale)
1 small red onion, sliced
2 garlic cloves
3 sprigs of thyme, stemmed
2 boneless pork chops, fat trimmed
2 tsp. course ground mustard
Salt and pepper
Preheat the oven to 425 degrees. Line a baking sheet with tinfoil and spray with non stick cooking spray. Spread the kale and onion in an even layer on the prepared sheet and bake for 10-12 minutes.
While the kale is cooking, season the pork chops with salt and pepper. Add a teaspoon of olive oil to a medium size pan at medium-high heat. Cook for approximately 2-3 minutes on each side. Place the pork chops on a sheet pan and put in the oven for 6-8 minutes until fully cooked. Let rest while getting the plates ready.
In a small bowl, mix the butter, mustard, thyme and 1/4 tsp. pepper together. Add the kale and onion to the plate, pork chops next to the salad, and then top each chop with half of the thyme butter.
Monday, July 24, 2017
This recipe is great for a summer dish. All you need is one pan, one bowl, and little prep time. With a sweet honey mustard sauce on quick cooking pork slices, and a side of crunchy coleslaw, this recipe will have you hooked!
Pork tenderloin (small tenderloin of any size)
3-4 Tbs. honey mustard dressing
2 Tbs. brown sugar
1 tsp. Frank's Red Hot Sauce
1 Apple (Fuji), cored, quartered and thinly sliced
1/4 c. honey roasted peanuts, chopped
4 oz. coleslaw mix (cabbage and carrot)
4 Tbs. apple cider vinegar
Salt and pepper
In a large mixing bowl, combine the apple, slaw mix, half the vinegar, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss everything together and set aside.
Cut the pork tenderloin into 1/2 inch thick round slices. Season both sides with salt and pepper. Preheat a medium size pan to medium-high heat and add 2 tsp. of olive oil and the pork medallions to the pan. Cook on each side for 3-4 minutes. Transfer to a plate and rest for 3 minutes.
To the same pan, add the honey mustard dressing, brown sugar, remaining vinegar, and hot sauce and stir. Bring the pan to a boil, reduce, and simmer 1-2 minutes until it reaches a thicker consistency. Add the pork slices back to the sauce in the pan and coat.
Serve the pork slices with a healthy portion of slaw on the side. Drizzle the pork with the sauce from the pan.
Monday, May 8, 2017
When my nieces and nephew were up visiting from Texas this past winter, we tried finding things for them to do to keep busy. Since we have been in-between houses in a rental, the kitchen is tiny compared to what I am used to and a really weird layout. Trying to get a meal done with a large quantity of people running around the room gets intense, so this was a perfect way to distract the kids, yet still make them feel like they were being included. Now, you will notice we had orange and blue cotton candy, which of course combine together made a nice shade of brown to which everyone did. I re-made them using just blue raspberry cotton candy for a , let's say, "prettier" version. This is definitely a fun experiment to do with kids!
Sprite (or any clear pop)
This easy recipe involves only two steps. Pour the pop into a glass, and add in cotton candy. When the cotton candy is added it starts fizzing and dissolving, disappearing into the pop and changing the color and taste. Super easy, and fun for kids to combine flavors!