Monthly Archives: January 2013

Corn Fritters and Sweet Red Chili Pepper Sauce

Corn Fritters And Sweet Chili Sauce

I made these last night to go with the chicken in chipotle sauce we had, which was fantastic, by the way. These corn fitters were pretty good too, but were even better dipped in the sweet chili sauce. The original recipe had called for green onions, but I used minced white onions because it was all I had. Turned out well just the same.  I wasn’t really sure about the sauce though, it really didn’t look or smell very appetizing while it was cooking, but the finished product was good. 😛

Corn Fritters and Sweet Red Chili Pepper Sauce

The Recipes:

The Fritters:

  • 1 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 egg, lightly beaten
  • 1 teaspoon lemon juice
  • 1/2 cup water
  • 2 cups of corn kernels
  • 1/2 cup  onion, minced
  • Canola, or peanut oil (a high smoke point oil) for frying (I used canola)

Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously until smooth. Add the corn and onions. Stir until mixed well.

Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. Fill the pan about an inch deep of oil.  When oil is hot, spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to drain the excess oil.

The Sweet Chili Sauce:

  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 1 1/2 teaspoons red chili pepper flakes
  • 1 1/2 teaspoons salt
  • 1 large clove garlic, minced

Combine all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit.

Chicken in Adobo Chipotle Sauce

Chicken In Chipotle Sauce

Last night we had this for dinner.  The husband and I always like chipotle stuff, so I had already planned on this being good. And it was. I added an extra tablespoon on the adobo pepper sauce to make it a little hotter, cuz that’s how we like it. 😉  I served it on a bed of white rice and with the corn fritters and sweet chili sauce I made.

Chicken in Adobo Chipotle Sauce

The Recipe:

  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon margarine
  • salt to taste

Preheat oven to 375 degrees F . Roast the chicken in foil covered baking dish in preheated oven until cooked through, about 30 minutes. While the chicken iscooking, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth.

Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste.  Add the cooked chicken, and simmer for about 20 minutes, until chicken has taken on the flavor of the sauce.

Grilled Indonesian Chicken kababs

Grilled Indonesian Chicken Skewers And Peanut Sauce

I made these the other night and I wasn’t really expecting them to be that great. I don’t usually like any kind of skewered meat. But this was really pretty good. The combined flavors of the chicken and the peanut sauce was awesome. I served them with white rice and steamed peas.

Grilled Indonesian Chicken kababs

Grilled Indonesian Chicken Skewers

The Recipes:

The Peanut Sauce:

  • 1 tablespoon vegetable oil
  • 1/4 cup minced onion
  • 1 clove garlic, peeled and minced
  • 1 cup water
  • 1/2 cup chunky peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 1 tablespoon lemon juice

Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.


The Chicken:

  • 3 tablespoons soy sauce
  • 3 tablespoons tomato sauce
  • 1 tablespoon peanut oil
  • 2 cloves garlic, peeled and minced
  • 1 pinch ground black pepper
  • 1 pinch ground cumin
  • 6 skinless, boneless chicken breast cutlets
  • skewers

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 – 30 minutes.

Thread chicken onto skewers. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with peanut sauce.

Crunchy baked jalapeno kettle chip chicken

Baked Jalapeno Kettle Chip Chicken With Jalapeno Ranch

I tried this recipe out last week and it was yummmmmy.  I’d never had these jalapeno kettle chips before. And now I like them.  I figured they would be good because I like things with a bit of a bite to them. I still hate breading things though, it’s super awful and messy, but totally worth it because it always turns out super tasty. The jalapeno ranch dip I made was super good as well. I served the chicken with baked potatoes and seasoned, steamed broccoli. Yum.

Crunchy baked jalapeno kettle chip chicken

The recipes:

The Chicken:

  • 4 chicken breasts (about 1 3/4 – 2 pounds)
  • 1 bag Jalapeno Kettle Chips, crushed
  • 1 cup low fat buttermilk
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne

Preheat oven to 375º.  In a bowl, whisk together buttermilk, salt, and cayenne. Pound out, or cut  chicken breasts to roughly 1/2″ thickness and add to buttermilk mixture (coat well).

Place crushed Kettle chips in a shallow baking dish.One piece of chicken at a time, take out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on  baking sheet.

Place into oven and bake for about 35 minutes, until cooked through.


Jalapeno Ranch Dipping Sauce:

  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup (plus 2 tablespoons) buttermilk
  • 1 tablespoon Hidden Valley ranch dressing powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • dash of cayenne
  • 5-6 hot pickled jalapeno slices, finely chopped

Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

DIY baked chicken  foil packets

DIY Baked Foil Packets

Last week I was feelin’ pretty lazy when it came to dinner, so I decided to do this baked chicken foil packets thing because they’re so easy. Everyone got to choose what they wanted in theirs.  I chose to make garlic butter chicken with some green onions. I served mine with some leftover spaghetti noodles I had in the fridge. The husband chose to put white onions, green onions some spices(I forgot exactly what he used) and some sweet chipotle Tabasco type sauce we got in one of those hot sauce gift boxes for Christmas, and the kid wanted cheesy chicken so I mixed a little bit of cream, shredded Monterrey jack cheese and some pepper in his. I baked them in a preheated 375 degree oven for about 40 minutes, until the chicken was all cooked through.  Everybody loved their creation, even Kaden even though his really didn’t look very appetizing, he said it was,  “amazing.”  😛

DIY baked chicken  foil packets          DIY backed garlic butter chicken foil packet

DIY baked chipotle chicken foil packet         DIY baked creamy cheese chicken foil packet

Spicy Garlic Braised Beef and Hush puppies

Spicy Garlic Braised Beef and Jalapeno Hush Puppies

Tonight I made braised beef for the first time. I’ve never braised anything before actually. But it turned out pretty well.  Tonight was also the first  time I’ve ever made hush puppies.  They turned out perfectly and were so so so good.  Also fixed a side of seasoned, steamed veggies.  We’re both stuffed so I’m gonna say I did well. 😉

Spicy Garlic Braised Beef and Hush puppies

Jalapeno Hush Puppies

The Recipes:

Spicy Garlic Braised Beef

  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 (1 1/2-pound) beef flank steak
  • 1 tablespoon vegetable oil
  • 1 cup chicken broth
  • 2 teaspoons lemon juice
  • 2 cloves garlic, minced
  • 4 whole cloves garlic, crushed
  • 1 scallion, crushed *optional (I had one laying around so I threw it in)
  • Pepper spices to taste (I used a habanero blend)


Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.  Heat the cooking oil in a skillet over medium heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes each side. Stir in the chicken broth, lemon juice, garlic, scallion and spices. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours. To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.


Jalapeno Hush Puppies

  • 3/4 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 teaspoon Old Bay
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 jalapeno, diced
  • 1/4 white onion, diced
  • 1 egg
  • 1/2 cup buttermilk
  • Oil for frying

Mix together all dry ingredients. Then mix in the egg, buttermilk, onions and jalapenos. Batter should be thick.
In batches, cook tablespoon-sized balls in 350 degree oil, until crisp and golden brown, turning every so often so they’re evenly cooked. (about 4-5 minutes). Remove to paper towels, serve!


*Note* I used a medium sauce pan about 1/2 – 3/4 full of vegetable oil. Just don’t fill the pan too close to the top or it will bubble and splatter all over. Messes are never fun.

Crunchy Dijon Baked Chicken

Crunchy Dijon Baked Chicken

I tried this recipe out for dinner the other night and it was pretty yummy. I like crunchy things I guess.  The dipping the sour creamed chicken into the cornflake mixture is a total pain in the butt, but it was worth it. I fixed this with a side of Pasta Roni because I was feeling pretty lazy. 😛

Crunchy Dijon Baked Chicken

The Recipe:

  • 1 cup sour cream

  • 2 tablespoons Dijon mustard ( I used a sweet and spicy mustard. It was all I had)

  • 2 cloves garlic, minced

  • 1/2 teaspoon black pepper

  • 4 skinless, boneless chicken breast halves

  • 1 cup crushed cornflakes cereal

  • 1 (1 ounce) package dry onion soup mix

  • 3 tablespoons butter, melted


Preheat an oven to 400 degrees. Butter a baking dish.  Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.  Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes.

panera copy-cat soup

Panera Bread Copycat Creamy Chicken And Wild Rice Soup

I’ve made this recipe twice now, and we’ve loved it both times. It really is just like the soup from Panera and pretty easy to make.  But I think next time I make it I’ll cut the recipe in half. It makes a little more than 2 people need. 😛

panera copy-cat soup

The Recipe:

  • 6 cups chicken broth
  • 2 boneless chicken breast halves (cooked and cubed)
  • 1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens butter and herb flavor)
  • 1/2 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3/4 cup butter (12 tbsp. or a stick and a half)
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 3 cups light cream (I used half in half)


Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.