Food For Thought

If you can't tell, I keep posting about food...either in the fabulous finds or a blog post. I am almost always hungry and am currently on a mission to not eat junk! We shall see how long it lasts! Here I will keep a record of yummy and healthy recipes that I want to try or have tried! Feel free to add to it!!

08/27/12
OK so now is my time to brag on my mother. I am one lucky lady because my mother is the most phenomenal cook EVER!!!! And even though she did not come up with this one her own I still give her props. She found it on pinterest! This lady calls is the World's Best Chicken and I swear it is true. Not only did I clear my plate, I literally LICKED IT!!! Click HERE for the original recipe! Since her chicken was this good I bet her other things are great too!!

It has THREE ingredients. That is right THREE! Well seven if you count the chicken, salt, pepper and rosemary :) But doesn't three sound better??

1 lb boneless skinless chicken breast
1/2 cup Dijon Mustard
1/4 cup Maple Syrup
1 Tablespoon Red Wine Vinegar
Salt
Pepper
Rosemary

 Preheat oven to 450. Mix mustard, syrup and vinegar in a bowl and pour over chicken that has been seasoned with salt and pepper.

Pour over chicken. Bake for 30-40 minutes. Sprinkle with rosemary. Viola!

It has this wonderful crust on it! As a matter of fact we think that next time we are going to do little tenderloins so that way they can have more crusty bits!! Also I sprinkled the sauce over my chicken :) It has almost a honey mustard like taste to it! The whole family loved it!!! 

Mom's chicken turned out a bit different from the original...her's is pictured below.


AND get ready for this because you will probably never hear/see me say this again...I am excited about eating the leftovers. That's right, I said leftovers. For those of you who do not know, I am NOT a big leftover fan. One of life's big mysterious since I love to bargain shop...you would think I would love to bargain eat. But alas, I am odd. Anywho...I am PUMPED to eat this tomorrow because it was sooooo friggin good!!! I even did my nerdy trick of sharpie-ing the date of the chicken on the Glad Press and Seal of the chicken. Let's get real. I will eat leftovers but not if they have been left over for too long :)

Sharpie the date on the plastic wrap and you don't have to mess up the container! Whoop Whoop! Life's simple pleasures.

Go make this chicken NOW! Kids will love it, men will love it, even my dog Pavo loved it!!! He could not get enough :)

Click HERE for Rachel Schultz's blog where this lovely recipe originated!

I am also wondering if this can be done in the Crock Pot...


6/30/12
I found a stash of recipes that I had printed off a few months back and in the stack were at least TWO recipes for Banana Cream Pie. I obviously have a yearning for pie...so I decided to post the two I found most intriguing...

Banana Cream Pie with Caramel Drizzles and Chocolate Sauce

and 

 Banana Cream Pie

 

6/28/12
Anyone that knows my mother knows that she is an absolutely fabulous cook, so normally when she offers to whip up something new, I am game. BUT a few days ago she cooked up one of the yummiest things I think I have ever had!!! She said it was the FoodNetwork Recipe of the Day and man oh man was it stellar! 

Don't tell anyone but I actually said out loud "I would rather eat this then a fried chicken leg any day!" Blasphemy I know, but look at this recipe and you will see why...

Lemon Garlic Chicken with Creamed Corn

Click HERE for the original recipe! 

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on chicken drumsticks (about 1 pound)
  • 4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
  • Kosher salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 12 cloves garlic (about 1 head)
  • 2 lemons (finely grated zest of one, juice of both)
  • 2 tablespoons unsalted butter
  • 1 pound frozen corn, thawed
  • 3/4 cup whole milk
  • 2 tablespoons chopped fresh chives

Directions

Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.

Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.
 

2/21/12

Happy Fat Tuesday everyone! To celebrate this glorious day of gluttony I am posting what I have been told is the BEST KING CAKE RECIPE EVER! I have heard this from a few people and I am dying to try it myself! It is from Southern Living so you KNOW it has to be good. For the orignal link from MyRecipes.com click HERE.



  • YIELD: Makes 2 cakes (about 18 servings each)
  • COOK TIME:10 Minutes
  • PREP TIME:30 Minutes
  • STAND:5 Minutes
  • RISE:1 Hour, 30 Minutes
  • BAKE:16 Minutes
  • COURSE: Cakes/Frostings, Desserts

Ingredients

  • 1 (16-ounce) container sour cream
  • 1/3 cup sugar
  • 1/4 cup butter
  • 1 teaspoon salt
  • 2 (1/4-ounce) envelopes active dry yeast
  • 1/2 cup warm water (100° to 110°)
  • 1 tablespoon sugar
  • 2 large eggs, lightly beaten
  • 6 to 6 1/2 cups bread flour*
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • Creamy Glaze
  • Purple-, green-, and gold-tinted sparkling sugar sprinkles

Preparation

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.
*6 to 6 1/2 cups all-purpose flour may be substituted.
Southern Living FEBRUARY 2006





1/25/12 Ginger Shrimp Pot Stickers
How yummy do these look??






  • YIELD: 12 servings (serving size: 2 pot stickers and 1 tablespoon sauce)
  • COURSE: Appetizers, Hors d'Oeuvres

Ingredients

  • Pot stickers:
  • 3/4 cup shredded green cabbage
  • 1/3 cup chopped green onions
  • 1/4 cup matchstick-cut carrots
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon salt
  • 1/2 pound cooked peeled small shrimp
  • Dash of hot sauce
  • 24 wonton wrappers
  • 2 tablespoons cornstarch
  • 1 tablespoon canola oil, divided
  • 1 cup water, divided


  • Sauce:
  • 1/4 cup water
  • 1/4 cup peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons seasoned rice vinegar
  • 1 1/2 tablespoons chile paste with garlic (such as sambal oelek)
  • 1/2 teaspoon sugar
  • Remaining ingredient:
  • Chopped green onions (optional)

Preparation


1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
2. Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water.
3. To prepare sauce, combine 1/4 cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers. Garnish with chopped green onions, if desired.

Click HERE for the original recipe from myrecipes.com 

1/3/12
So tonight I did my own version of chicken and rice casserole. I took this recipe from allrecipes.com (click HERE) and tweaked it a bit but man it is yummy. I did not have any mushrooms on hand or I would have added some in! I ended up using chicken stock instead of water and used cream of mushroom soup instead of chicken. I wanted that mushroom flavor. I will post a picture soon. The true taste? I made it for a 6 and 4 year old...we shall see what they say!


11/30/11
Rachael Ray's It's Not Easy Being Green Bean Casserole--recipe courtesy rachaelray.com
Click HERE for her website and printable version of this recipe! 





INGREDIENTS

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 6 tablespoons butter, divided
  • 1 pound white button mushrooms, thinly sliced
  • 2 shallots, finely chopped
  • 3-4 cloves garlic, chopped or grated
  • 2 tablespoons fresh thyme, chopped
  • Kosher salt and freshly ground pepper
  • 2 1/2- pounds French-cut green beans
  • 4 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 cups heavy cream or half-and-half
  • 1 wheel Boursin cheese
  • 1 1/2 cups fried onion pieces, homemade or store-bought
For the fried onion pieces:
  • Vegetable oil, for frying
  • 1 medium onion, thinly sliced
  • 1 cup buttermilk
  • 1 cup flour
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon paprika
Serves 4-6

PREPARATION

Pre-heat the oven to 350°F.
Heat a large skillet over medium-high heat with one turn of the pan of EVOO and 4 tablespoons butter. Once hot, add the mushrooms and cook, stirring every now and then until brown, about 5 minutes. Add the shallots, garlic, thyme, salt and pepper. Continue to cook until the shallots start to get tender, about 4-5 minutes.

While the mushrooms and shallots cook, place the green beans in another skillet. Add an inch or two of water, salt it and bring to a boil. Cook the beans for 2-3 minutes, drain and shock in ice water.
When all the vegetables are tender, sprinkle the flour over the mushrooms and shallots. Cook for about 1 minute, then stir in the white wine and chicken stock; reduce by half. Add the heavy cream and melt the Boursin cheese into the sauce, about 1 minute.
Add the green beans to the skillet and combine. Pour into a medium size casserole dish and top with the onions.

Bake for 30 minutes, or until bubbly and brown.

For the fried onion pieces:
In a pot, heat vegetable oil 350°F.

Soak the onion slices in buttermilk and drain. Season the flour with salt, pepper and paprika. Dredge the onion slices in flour mixture. Fry in the hot oil until golden brown, about 1-2 minutes.
Serve on top of the green bean casserole.

10/26/11
Thanksgiving is just around the corner and one of my friends is hosting a Friend Thanksgiving...aka just friends (no parents) will get together for a mock thanksgiving. Great idea huh? So I have gone back and forth about what to make and landed on Banana Cream Pie...I know what you're thinking...heaven. So I got on foodnetwork and found my main man Emeril...Click here for his delish recipe...beware this is no easy pie when you want to follow the Bam man's recipe!!! The pie picture below is courtesy of the food network magazine guys and man does it look good. Click here for their recipe! It is looking easier to make, but Emeril is the man!! Which pie should I make??
P.S. I realize this pie goes against my "eat healthy" bit, but hey, it's thanksgiving for goodness sake! 




10/14/15 
Baked Mozzarella Bites

Ingredients

  • 1/3 cup panko (Japanese breadcrumbs)
  • (1-ounce) sticks part-skim mozzarella string cheese
  • 3 tablespoons egg substitute
  • Cooking spray
  • 1/4 cup lower-sodium marinara sauce (such as McCutcheon's)

Preparation

  • 1. Preheat oven to 425°.
  • 2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish.
  • 3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated.
  • 4. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.