Uncle Vaughn taught me how to make this! It's best on a grill, but since our's isn't working, I cheat and use the broiler. I've been cheating even more when I make it ahead or just want to be sure the chicken gets done by cooking the chicken in the oven before I broil it. It tastes just as good and doesn't get burned by the broiler as easily! When I want to make it ahead (church in the afternoon), I make it completely and put it in my crock-pot that has been sprayed with cooking spray. It turns out even more tender and you still have the barbecue flavor!
You will need: Boneless, skinless chicken thighs (the thighs are more tender than chicken breasts, but harder to find skinless) and barbecue sauce. I used to use Cattlemen's, but I can't find it out here any more so I use Sweet Baby Ray's Original or Honey.
Pour barbecue sauce on the chicken in a dish (I use my 9" x 13" baking pan). Make sure all the chicken gets covered in the sauce.
For the grill: put the pieces of chicken on the grill separately, then baste with more barbecue sauce. Keep turning and basting until done.
For the broiler: Set your broiler on low. Put the chicken pieces separately on a cookie sheet or broiler pan (for easier clean-up, use aluminum foil). Baste with barbecue sauce. Bake under the broiler about 7 minutes. (Check it after 5 minutes to make sure the time works in your broiler.) Turn and baste again. Broil 7 minutes. Repeat 2 more times or until done.
Tastes great with corn on the cob, potato salad and cold veggies.
Saturday, September 20, 2014
Hot Fudge Pudding Cake
Hot Fudge Pudding Cake
My "magic" recipe because the pudding just appears from nothing!
Preheat oven to 350 degrees.
In a mixing bowl mix: (a wire whip works well for this)
1 C Flour
3/4 C Sugar
2 T Cocoa
2 t Baking Powder
1/4 t Salt
Stir in:
1/2 C Milk
2 T Melted Shortening (I've never tried it, but I don't see why butter wouldn't work.)
1 C chopped nuts (optional)
Pour batter into an ungreased baking pan (9" square).
Stir together: (a wire whip works well for this, too)
1 C Brown Sugar (packed)
1/4 C Cocoa
Sprinkle over batter in pan.
Pour 1 3/4 C hot water over it all.
Bake 45 minutes.
Serve with vanilla ice cream. (You could use other kinds, but vanilla keeps the pure, chocolate taste!)
My "magic" recipe because the pudding just appears from nothing!
Preheat oven to 350 degrees.
In a mixing bowl mix: (a wire whip works well for this)
1 C Flour
3/4 C Sugar
2 T Cocoa
2 t Baking Powder
1/4 t Salt
Stir in:
1/2 C Milk
2 T Melted Shortening (I've never tried it, but I don't see why butter wouldn't work.)
1 C chopped nuts (optional)
Pour batter into an ungreased baking pan (9" square).
Stir together: (a wire whip works well for this, too)
1 C Brown Sugar (packed)
1/4 C Cocoa
Sprinkle over batter in pan.
Pour 1 3/4 C hot water over it all.
Bake 45 minutes.
Serve with vanilla ice cream. (You could use other kinds, but vanilla keeps the pure, chocolate taste!)
Potato Salad
I've had several requests for this recipe now, but it is difficult to explain because I don't measure. I used to make it a lot different, but settled with the ingredients that I use because those are what everyone agreed on! (Except Stacey, of course, that goes without saying.) Here it is now in written form so I hope it works!
This is for about 6 people. When I make it for a bigger crowd (like all of our family - sons-in-law included) I use a 5 lb bag of potatoes.
Clean 8 potatoes and boil with the skins on until they are soft enough to push a fork in them without any trouble. The time varies depending on how big the potatoes are. Probably 20+ minutes. At the same time, boil 4 eggs (for a crowd - 6).
Cool the potatoes enough to touch them (I often make them the day before I put the salad together). When the potatoes are ready: peel with a butter knife and dice. (It's okay if some of them are a little mashed.) Peel, wash and cut up the eggs (the pastry blender works great for this - or just cut them in your hand with a butter knife). Add to the potatoes.
Add 1/2 to 1 Cup of mayonnaise. You want the potatoes to be moist but not overflowing with mayonnaise. I add a squeeze or 2 of mustard (it doesn't take much). Add salt and pepper to taste. I'd say about 1 teaspoon of salt, 1/8 teaspoon of pepper, could be more or less depending on how you like it.
Put it in a serving bowl and sprinkle with "Salad Supreme". It looks pretty and adds a little more flavor!
Sometimes I add garlic, but not often. I used to put diced celery in it to add a little crunch and I still like that.
Good luck and if I've missed anything, let me know and I'll change it. I should have written it the last time I made it, but you all are good enough cooks to be able to gauge the ingredients!
This is for about 6 people. When I make it for a bigger crowd (like all of our family - sons-in-law included) I use a 5 lb bag of potatoes.
Clean 8 potatoes and boil with the skins on until they are soft enough to push a fork in them without any trouble. The time varies depending on how big the potatoes are. Probably 20+ minutes. At the same time, boil 4 eggs (for a crowd - 6).
Cool the potatoes enough to touch them (I often make them the day before I put the salad together). When the potatoes are ready: peel with a butter knife and dice. (It's okay if some of them are a little mashed.) Peel, wash and cut up the eggs (the pastry blender works great for this - or just cut them in your hand with a butter knife). Add to the potatoes.
Add 1/2 to 1 Cup of mayonnaise. You want the potatoes to be moist but not overflowing with mayonnaise. I add a squeeze or 2 of mustard (it doesn't take much). Add salt and pepper to taste. I'd say about 1 teaspoon of salt, 1/8 teaspoon of pepper, could be more or less depending on how you like it.
Put it in a serving bowl and sprinkle with "Salad Supreme". It looks pretty and adds a little more flavor!
Sometimes I add garlic, but not often. I used to put diced celery in it to add a little crunch and I still like that.
Good luck and if I've missed anything, let me know and I'll change it. I should have written it the last time I made it, but you all are good enough cooks to be able to gauge the ingredients!
Wednesday, June 25, 2014
Yummy Stuffed Potatoes
For those nights you crave something a little fancier than a potato bar (and almost as easy), this goes great as a main or side dish.
The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
Sunday, May 25, 2014
Chicken with Mushrooms
This isn't a good one for a large family, but it's a really good recipe for a couple of people. I love it!
2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Ingredients:
3 C sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs (I just used crackers)
2 T butter
6 oz mozzerella cheese, sliced
3/4 C chicken broth
1. Preheat oven to 350 degrees F (175 degrees C)
3 C sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs (I just used crackers)
2 T butter
6 oz mozzerella cheese, sliced
3/4 C chicken broth
1. Preheat oven to 350 degrees F (175 degrees C)
2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Monday, May 19, 2014
Creamy Caprese Pasta
Creamy Caprese Pasta
serves 4-6
1 pound whole wheat pasta (noodles such as penne work best)
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves
Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.
Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
Thursday, May 8, 2014
(Shelley's) Magic Cookie Bars
Magic Cookie Bars call for a graham cracker crust, and I never have graham crackers on hand when I want to make it. So. I combined this recipe with the crust of Carmelitas and VOILÀ! Shelley's Magic Cookie Bars were born. They taste delish (if I do say so myself). If you're not a fan of coconut, they actually still taste really good--you can barely taste it, and it adds a nice flavor (just try it, and you'll see what I mean).
Ingredients
Crust:
1 1/2 sticks butter (room temp)
3/4 c Brown Sugar
1 c Oatmeal
1 c Flour
1/8 t. Salt
1/2 t. Baking Soda
Mix all ingredients together (I use a pastry blender, but you can use a beater, too) until well mixed. Press into bottom of a greased 9x13 pan. Bake for 10 minutes at 350.
Cookie Goodness:
14 oz can sweetened condensed milk
1 1/3 c Sweetened coconut
1 c Chocolate chips
1 c Butterscotch chips
Pour sweetened condensed milk onto baked crust, then layer the coconut, chocolate chips, and butterscotch chips how you want. Press into condensed milk. Put back in the oven and bake for another 20 minutes at 350. You can either refrigerate, or let it sit out, but try and resist eating it until it sets (though it still tastes good as an ooey-gooey-mess).
Ingredients
Crust:
1 1/2 sticks butter (room temp)
3/4 c Brown Sugar
1 c Oatmeal
1 c Flour
1/8 t. Salt
1/2 t. Baking Soda
Mix all ingredients together (I use a pastry blender, but you can use a beater, too) until well mixed. Press into bottom of a greased 9x13 pan. Bake for 10 minutes at 350.
Cookie Goodness:
14 oz can sweetened condensed milk
1 1/3 c Sweetened coconut
1 c Chocolate chips
1 c Butterscotch chips
Pour sweetened condensed milk onto baked crust, then layer the coconut, chocolate chips, and butterscotch chips how you want. Press into condensed milk. Put back in the oven and bake for another 20 minutes at 350. You can either refrigerate, or let it sit out, but try and resist eating it until it sets (though it still tastes good as an ooey-gooey-mess).
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