Category Archives: Food

Yummy things

44 clove garlic chicken

44 Clove Garlic Chicken With Rice

  I’ve made this recipe twice now, it it turns out so good each time. I could eat this everyday, but maybe I just love garlic too much. You don’t have to have 44 cloves, just 2 large bulbs or garlic or 3 smaller ones. I served over white rice.

44 clove garlic chicken

The Recipe:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon butter
  • 2 bulbs of garlic, cloves separated and peeled and the stems cut off
  • 1 cup chicken broth
  • 1/2 cup dry sherry
  • 1/2 teaspoon dried thyme
  • 2 bay leaves

 

Preheat oven to 375F.  Heat a large, oven proof skillet on medium high heat on the stove. Coat the bottom with olive oil.  Season the chicken with salt and pepper and cook in the skillet about two minutes per side, or until brown. remove from the pan and set aside.  Add the butter to the pan. once melted, add the garlic cloves. saute just until it begins to brown and becomes very fragrant.  Add the chicken broth, sherry, thyme, and bay leaves to the pan and bring to a boil. Add the chicken back into the pan. Cover and roast in the oven for 45 minutes.  Remove the chicken from the pan, take out the bay leaves, and blend the sauce with an immersion blender until smooth.    Return the chicken to the pan and coat with the sauce. Serve hot.

Sauteed Garlic Asparagus

Sauteed Garlic Asparagus

This recipe was a first for me, in many ways. Not only was it a new recipe, but it was also my first time ever having made asparagus and my first time ever eating asparagus.  So I didn’t really know what to expect. I’ve always thought I would hate asparagus. Maybe just because it’s ugly. But it was really pretty good, and I didn’t hate it!

Sauteed Garlic Asparagus

The recipe:

  • 3 tablespoons butter or margarine

  • 1 bunch fresh asparagus

  • 3 cloves garlic,minced

  • a splash of white wine

 

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes. Add a splash of white wine in the last 2 minutes of cooking.

Slow cooker whole chicken

Crockpot Whole Chicken

I made this recipe for dinner, along with sauteed garlic asparagus and mashed potatoes and gravy. I made the mashed potatoes and gravy from scratch and used the juices from the chicken for the gravy. Yum.  The chicken was super easy to make.  I was a little concerned that the recipe said to not add any liquid, but it made it’s own within the first two hours or so and nothing burned, so, hooray!

Slow cooker whole chicken

Crockpot whole chicken and mashed potatoes and gravy

The Recipe:

  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne (red) pepper
  • ¼ teaspoon black pepper
  • 1 onion
  • 1 large chicken

 

Combine the dried spices in a small bowl.  Loosely chop the onion and place it in the bottom of the slow cooker.  Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.  Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.  Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.

Chicken Broccoli Casserole

Chicken Broccoli Casserole

This recipe has been in my book for a long time now, and I’ve made it several times.  We love having this and it’s really easy to throw together.

Chicken Broccoli Casserole

The Recipe:

  • 1 lb. chicken, cubed
  • 3 cups frozen broccoli florets
  • 1 cup uncooked macaroni noodles
  • 1 cup shredded cheddar cheese
  • 2 (10.75 oz) cans cream of mushroom soup
  • 1 1/2 cups chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper

 

Preheat oven to 350 degrees. In a large bowl combine chicken, broccoli, noodles and cheese.  Mix in the soup, broth, garlic powder and pepper. Pour into a greased 9×13 baking dish.  Bake uncovered in preheated oven for 30 minutes. Stir and bake for another 30 minutes, or until chicken is fully cooked and macaroni is tender. Let stand 5 minutes before serving.

Garlic Lemon Stuffed Chicken Breasts Recipe

Garlic Lemon Stuffed Chicken Breasts

I made this recipe for dinner last week. I wasn’t expecting too much, since my stuffed chicken recipes don’t usually turn out how I want them to.  But this was really good.  I was pretty surprised that most of the stuff didn’t leak out during cooking too.  This recipes earned itself a post and is eligible for being made again some time. :)

Garlic Lemon Stuffed Chicken Breasts Recipe

The Recipe:

  • oil, for greasing pan
  • 8 boneless, skinless chicken breast halves
  • 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
  • 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
  • 1 cup milk
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 cup grated Romano cheese
  • 1 tablespoon minced garlic
  • 3/4 cup butter, melted
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic salt, or to taste
  • 1/2 teaspoon paprika

 

Preheat oven to 350 degrees F. Lightly coat a large, shallow baking dish with oil.  Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.  Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.  Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika.

Chicken Bombs

Jalapeno Chicken Bombs

This recipe has shown up in my Facebook feed a few times now, and it looked pretty good so I thought I might as well give it a try. They weren’t too bad, but I would have liked them more if they didn’t remind me of those stuffed chicken grillers we used to get from Dillon’s all the time. I burnt myself out on those pretty bad. I usually hate recipes with baked bacon because it never seems to actually cook, but I just left it in on broil until it was crispy.

Chicken Bombs

The Recipe:

  • 5 boneless, skinless chicken breasts
  • 5 jalapenos, sliced in half lengthwise and cleaned
  • 20 slices bacon (I used one 16oz package and only one slice per bomb instead of two)
  • 4 oz cream cheese, softened
  • 1 cup colby jack or cheddar cheese, shredded
  • Salt and pepper to taste
  • 1 cup BBQ sauce (I used Kansas Cabin’s Wasabi BBQ sauce. A friend of mine makes this locally and it’s so good. If you haven’t tried it yet, you should)

Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it’s 1/4″ thick.
Season with salt and pepper.
Mix the two cheeses together and smear about 1 Tbsp into each pepper half.  Place the pepper on the chicken breast and wrap it up as best you can. (I suggest placing the pepper cheese side down so it gets completely covered by the chicken.)
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.(I only used one slice each)
Bake at 400 degrees for the first 20 minutes, turning once to help cook the bacon. (I switched to a new pan at this point because it was so full of bacon grease) Baste with BBQ sauce and continue baking for about 10-15 minutes. (I turned mine of broil for a while to get the bakon crispy. But watch it close so it doesn’t burn I also basted the chicken a few more times)

You can also cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.

Chicken Vegetable Soup

Chicken Vegetable Soup

I found this recipe in a magazine last week and it looked pretty good so I thought we would try it out.  Just like I thought it would be, it was good. We also liked it with a little bit of Sriracha sauce, but we put that stuff on everything. It was equally good without it too though.  I put in a little more vegetables than it calls for as well.

Chicken Vegetable Soup

The Recipe:

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tsp curry powder
  • 4 cups orange-carrot juice (I used R.W. Knudsen Orange-Carrot juice from the organic section in Dillon’s)
  • 1 (14 1/2 oz) can chicken broth
  • 1 cup water
  • 1/2 tsp salt
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 oz dried noodles(2 cups) ( I used mini bow ties)
  • 2 cups chredded cooked chicken
  • 1 cup sugar snap peas, trimmed
  • 2 tbsp fresh parsley
  • 1/2 tsp crushed red pepper

 

In a 4-5 quart Dutch oven, heat olive oil over medium heat.  Add onion and garlic; cook and stir for 2 minutes.  Add curry powder and cook 1 minute.  Carefully stir in orange-carrot juice, chicken broth, water, and salt; add carrots and celery.  Bring to a boil, reduce heat and simmer, covered for 20 minutes.  Add noodles, cook 6 minutes, stirring ocassionally.  Add chicken and sugar snap peas; heat through.  Stir in parsely and crushed red pepper.

Garlic Soup

Garlic Soup

I found this recipe in my cook book the other night. It’s been in there for years, but I don’t remember ever having made it.  I was feeling in an extra garlicy mood , so I tried it out.   It was really easy to make, and was really good. I bought a jar of the already minced garlic for this, since having to peel and chop a half cup of garlic by hand would not have been a fun job. So thank God for that.  It turned out pretty salty. I probably shouldn’t have added any salt at all. But it was good none the less. Yum garlic.

Garlic Soup

The Recipe:

  • 1/2 cup minced garlic
  • 2 tbsp butter
  • 6 cups water
  • 1 tbsp chicken bouillon granules
  • 1/4 cup chopped fresh tomato
  • 3 eggs, beaten
  • salt and pepper to taste

Melt butter in a large pot over medium heat. Add garlic and cook until browned. Pour in water and bring to a boil. Stir in bouillon and reduce heat, simmer for 20 minutes. Stir in tomatoes and whisk in eggs. Season with salt and pepper. (I threw on some chopped green onions I had laying around.)

Chicken Enchiladas with green Chile sour cream sauce

Chicken Enchiladas With Green Chile Sour Cream Sauce

I made these again for the second time a while back, and like the first time, they were super. They are also really pretty simple to make, so that’s a plus. Everyone loved them, even Kaden, who normally wont even look at an enchilada.  I topped mine with a packet of Taco Bell hot sauce. I am a taco bell sauce hoarder. I love that stuff.

Chicken Enchiladas with green Chile sour cream sauce

The Recipe:

  • 8 burrito size flour tortillas
  • 2 cups shredded Monterrey Jack cheese, divided
  • 2 cups cooked chicken, shredded
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cups sour cream
  • 1 (4oz) can diced green chiles

 

Preheat oven to 425 degrees.  Mix chicken with 1 cup of the shredded cheese.  Distribute the chicken and cheese mixture evenly among the tortillas.  Roll them up and place seem side down in a greased 9×13 baking dish.  Melt butter in a large saucepan.  Wisk in flour and cook, stirring for about 1 minute.  Add chicken broth whisking until smooth.  Continue cooking over medium heat until sauce becomes thick and bubbly.  Stir in sour cream and green chiles.  Pour the sauce evenly over the enchiladas. Spring remaining shredded cheese on top.  Bake for 20-25 minutes, until golden brown and bubbly.

Caramel Delight / samosas cookies

Samoas / Caramel Delight Girl Scout Cookies

The Caramel Delight Girl Scout cookies have been one of my favorites for some time now. The husband only bought 2 boxes of them this year, and needless to say…they didn’t last long. He wouldn’t buy me any more, so I bought the ingredients to make my own. HA! Little did I know, these would take me nearly 8 hours to make! I was literally tired of baking last night and slept really well. But I was super disappointed after spending alllll day making these to find out that they taste absolutely NOTHING like the Girl Scout cookies. :’-( They aren’t bad cookies, but not at all what I wanted, nor will I ever spend all day to make these again.  I sent a bunch with Chad to his work and I guess everyone likes them, so that’s good I guess.  I’m not a huge fan of dark chocolate so I would say to use regular milk chocolate instead unless you really like dark chocolate. I usually don’t post the recipes I don’t like, but I put too much time in these not too. And hey, at least they look pretty.

Caramel Delight Dough

Baked Coconut

Samosas with coconut topping

Samosas dipped in chocolate

Caramel Delight / samosas cookies

The Recipe:

For the cookies:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract

For the coconut topping:

  • 3 cups shredded sweetened coconut
  • 15 ounces caramels
  • 3 Tablespoons milk
  • 1/4 teaspoon salt
  • 8 ounces dark chocolate(I would use milk chocolate if you’re not a big fan of dark chocolate)

 

Preheat the oven to 350ºF.

In the bowl, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible.( I used 2 caps from spices, one about 2 inches and the other about 1 inch to cut the dough) Place the cut-out cookies on a lightly greased baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Remove cookies from pan and allow to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (They can burn pretty quickly after the first 5 minutes, so keep a close eye on them) Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combined 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it’s spreadable again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate (Mine didn’t dip so well, the chocolate was thick and just kind of hung off, so I used a fork to scrape of the excess chocolate)and place them upside down on a wax paper-lined baking sheet.(I used foil and it worked just fine) I put them in the freezer for a few minutes so the chocolate would harden faster. Turn the cookies back over and use a fork to drizzle the tops with chocolate. (I put my chocolate into a small ziplock bag and cut a tiny hole in the corner and squeezed it onto the cookies,but watch out, the chocolate is hot! I wore gloves:-P )Let the cookies sit until the chocolate hardens fully.