Sunday, October 12, 2014

Krispie Sprinkle Cookies

Part of me being a horrible food blogger lately is that I have recipes to share with you from... July. July 4 to be exact. Yikes! Many of the recipes in my backlog are not obviously "old" but the red, white, and blue sprinkles in this give me away!

Landon has multiple food allergies and for the most part I bring food with us to every event in case we get somewhere and there's nothing he can eat/will eat (there's always stuff he CAN eat, but WILL eat is another story...) I've started making a dessert he can eat for just about every gathering we attend because dessert can be the trickiest category for him. I brought these cookies to a BBQ and loved them. I love sprinkle cookies and always have, but something about the Rice Krispies gives it a soft, slight crunch. Can't beat these simple cookies when you want something easy but tasty!

Source: Stephanie Cooks Original

1 box yellow cake mix
1 tsp baking powder
1/2 cup vegetable oil
2 eggs
3/4 cup Rice Krispie Cereal
1/3 cup sprinkles

1- Preheat the oven to 350.
2- Mic the cake mix and baking powder together. Add the oil and eggs, stirring well, until smooth.
3- Fold in the Rice Krispies and sprinkles.
4- Spoon 1 tbsp sized balls of dough on a coated baking sheet. Bake 10 minutes. Allow to cook 2 minutes on the baking sheet, then transfer to a wire rack to cool.

Sunday, October 5, 2014

Crockpot Apricot and Onion Chicken

It's finally starting to cool off and you know what that means- more cozy meals! I love fall and winter food... it's so comforting and (typically) easy to make. This crockpot meal is a perfect example. I threw a few things in the crockpot, went about my day, and in the end had a meal that everyone enjoyed. Best of all Landon was a huge fan. I love any meal that gets Landon to eat something out of his typical rotation!

Source: Adapted from The Frugal Gals

1 pound chicken breasts
1 packet Lipton's Onion Soup Mix
1/2 cup Asian Sesame salad dressing (many brands have a version)
1/2 cup apricot jelly
Sesame seeds

1- Combine all of the ingredients, except the sesame seeds, in the crockpot. Stir well.
2- Cook on low 6 hours.
3- Sprinkle with sesame seeds and serve.

Monday, September 8, 2014

Cheesy Zucchini Rice

I was a very (very) lazy cook this summer but one of my favorite new discoveries was this cheesy zucchini rice. For starters, it's so simple- you can't mess it up. Then there's the benefit that there's a veggie hidden in my cheesy delicious rice, so it MUST be healthy, right? I love side dishes more than main meals in almost all instances and this is a side dish worth celebrating!

Source: A Taste of Home Cooking, originally from Pink Parsley

1 3/4 cups chicken broth
1 cup long-grain white rice
2 tablespoons butter
1 medium zucchini, grated on the large holes of a cheese grater then wrung dry
1 cup shredded sharp cheddar
Salt and pepper, to taste

1- Bring the broth to a boil in a medium saucepan. Stir in the rice, cover, and reduce heat to low. Cook 20 minutes, or until most of the liquid has been absorbed.
2- Remove from heat, add the butter and zucchini, and cover. Allow to stand 5 minutes, then stir to incorporate. Stir in the cheese, season liberally with salt and pepper, and serve.

Sunday, August 31, 2014

Grilled Asian Glazed Chicken

(I'm choosing to ignore the fact that this is my first post in almost two months! This has been my longest break from the blog... ever. I have also been barely cooking. Yikes! All I can say is that I am so happy to have my mojo back, as is my family!)

Interesting fact: Landon loooooves Asian food. Loves. Any Asian flavor is sure to be a hit with him. Italian food? Nah. Not interested. Asian? He's obsessed. This works well for me since I, too, enjoy Asian flavors. I had planned to make bang bang chicken skewers  for dinner one night but at the last minute changed my mind since those don't work for Landon and his food allergies. I'm so glad I did because this was a meal we all enjoyed! Landon ate a whole piece of chicken and finished the leftovers over the next day or so. With a kid who survives on air and yogurt smoothies it's always a joy to find a meal he will eat!

Source: Stephanie Cooks Original

3/4 pound chicken breasts

2 tbsp sweet Thai chili sauce
2 tsp teriyaki sauce
2 tsp honey

2 tbsp sweet Thai chili sauce
2 tsp teriyaki sauce
1 tbsp honey
Sesame seeds

1- Combine the chicken with the ingredients in the marinade. Allow to sit for at least 3 hours, up to 24.
2- When ready, grill until chicken is cooked through (time varies based on thickness of chicken).
3- Combine glaze ingredients (except for sesame seeds) in a bowl. Once chicken is removed from the grill immediately brush glaze over the top. Top with sesame seeds. Serve hot.

Monday, July 14, 2014

Basil Chicken Stir Fry

Once upon a time in a distant past Italian food was my go-to, hands down, no competition, favorite. Over the years Asian food has slid into first place. While I still love me some pizza and chicken francese, I'll take a good stir fry or Asian noodle dish any day of the week. I recently went to Boston alone and for the first time had the opportunity to go to any restaurant of my choice any night. Know what I did? I had Thai food each night! Different restaurants, but all Thai. What can I say...

I really love Thai basil chicken and decided to make my own attempt. I didn't have any Thai basil so I used regular basil. Not the same, but got the point across, and it was delicious! I love the combination of basil and teriyaki sauce.. it's just perfect. Paired with the sweet bell peppers and the red onion... yum. I kind of wish I was making this tonight!

Source: Stephanie Cooks Original

1/2 lb chicken breasts, cut into pieces
1/2 tsp Asian seasoning
1 tbsp oil
1/2 cup basil, torn
2 cloves garlic, minced
1 bell pepper, sliced thin
1/3 cup sliced red onion
1 cup broccoli
2 tbsp rice wine vinegar
2 tbsp teriyaki sauce (or soy sauce)

1 tsp sriracha

1- Toss the chicken with the Asian seasonings.
2- Heat the oil, basil, and garlic until fragrant, about 1 minute. Then add the bell peppers, onion, and broccoli. Cook about 2-3 minutes.
3- Add the chicken and allow to brown, then flip. Allow to cook 5-6 minutes in total.
4- Add the vinegar, teriyaki sauce, and sriracha. Stir well. Allow to come to a low bubble, then serve over rice.

Sunday, July 13, 2014

Chicken Caesar Pasta Salad

Heyyyyy... remember me? This month has been crazy so far! I traveled to Boston by myself for a conference and had so much fun exploring on my own. I never expected to enjoy the experience but I really did! I also taught a PD class for my district, have been going to the beach/splash grounds/and parks with my son, and just really enjoying summer. With that said, I have thought of you guys here often, but didn't take the time to really come and update. I apologize! I do have so many yummy things to share so I will be here more!

This salad was a list minute idea. We were going to dinner at my sister's house but didn't decide to do this until close to 4, I hadn't bought anything in preparation of making a side dish to share, and decided to just use what I had. It ended up being quite good! It wasn't an original idea, I had seen this somewhere online but couldn't find the recipe so I ended up just winging it. It came out pretty good! A nice easy side dish or meal for the summer!

1 head of romaine lettuce
1 tomato
1 carrot
1 cup chopped grilled or rotisserie chicken
2 cups cooked pasta (any shape)
1/2 cup shredded parmesan cheese
Caesar dressing, to taste

1- Toss all of the ingredients above together in a large bowl. Add the dressing slowly and toss until lightly coated. Serve immediately.

Thursday, June 26, 2014

Chicken Fra Diavolo

When I started blogging I followed two blogs very closely- ...and a Cookie for Dessert and Lauren's Kitchen. They were both local girls who cooked food very similar to what I enjoyed, so I read along and decided, "Hey, I bet I could blog like they do!" Thanks to the two of them I began this little ol' piece of the internet right here. They have both since stopped blogging (grrrr) but somewhere along the line I was fortunate enough to meet them in person and go from just internet stalking them to being their friend in real life. We get together several times a year for dinner and always go to the same place. Last time I was there I got chicken fra diavolo and was obsessed. It was so spicy and creamy, but not heavy. I loved it so much that I felt I needed to make it again- immediately. I ended up making it a week later and I'll tell you... my remake was pretty close! John and I both greatly enjoyed this dinner. I think this is one of those meals I will make again...and again... and again!

Source: Inspired by Brio

1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 1/2 cups tomato sauce
1/2 cup heavy cream
Green onion, sliced
1/2 pound campanelle pasta (or any tube pasta)
1/2 pound grilled chicken (mine was marinaded in lemon juice and Italian seasonings), sliced

1- In a large skillet heat the oil. Add the garlic and red pepper flakes, cooking until fragrant, 3-4 minutes.
2- Add the tomato sauce and allow to cook over a low heat for about 15 minutes.
3- Meanwhile, cook the pasta according to packaging directions.
4- Stir in the cream and cook an additional 10 minutes over medium/low heat.
5- Toss in the cooked pasta and grilled chicken. Allow to heat altogether for about 5 minutes.
6- Top with sliced green onion. Serve hot.