Crock Pot Honey Garlic Chicken adapted via Diethood
3-4 chick breasts
4 garlic cloves , minced
1/3 c honey
1/2 c l ketchup
1/2 c tamari
1/2 t oregano
2 T fresh parsley
1/2 T toasted sesame seeds (or not if you feel lazy)
Arrange thighs on bottom crockpot. In a bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour over chicken. Cook 4-5 hrs on LOW, or 3-4 hrs on HIGH. You can either leave the breasts whole but i prefer to shred them and stick them back in the sauce for an hr or so on low so the chicken absorbs the goodness of the sauce. Sometimes i will put green onion on the top and serve over rice.
Tuesday, February 27, 2018
Sunday, February 25, 2018
irish beef stew
IRISH BEEF STEW via damn delicious
1 tablespoon olive oil
1 pound stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 leek, thinly sliced
2 carrots, peeled and diced
1 tablespoon tomato paste
1 cup beef broth**
1 cup dark stout beer
2 tablespoons chopped fresh parsley leaves
1 teaspoon fresh thyme leaves
1 bay leaf
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/2 cup frozen peas
FOR THE GARLIC MASHED POTATOES***
2 pounds russet potatoes, peeled and quartered
4 cloves garlic
1/2 cup half and half
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
Serve immediately over mashed potatoes.
**I used way more stock than this. Prob because i like to add more carrots than it says. I probably added some frozen peas in there. Stew needs peas!
***I made these in the instant pot.
I used a 3 lb bag of yellow potatoes. The skins were thin so i just quartered the spuds and tossed them in the pot along with a big heaping spoonful of chopped garlic from a jar. I added a cup of water, or if im fancy bullion or broth. Cooked on manual or high for 10 min. then i let it sit for 2 min before doing the quick release. then i started mashing without draining. Then i added butter and half and half. If you use bullion broth you really dont need to add much more salt. add salt and pepper to taste.
1 tablespoon olive oil
1 pound stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 leek, thinly sliced
2 carrots, peeled and diced
1 tablespoon tomato paste
1 cup beef broth**
1 cup dark stout beer
2 tablespoons chopped fresh parsley leaves
1 teaspoon fresh thyme leaves
1 bay leaf
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/2 cup frozen peas
FOR THE GARLIC MASHED POTATOES***
2 pounds russet potatoes, peeled and quartered
4 cloves garlic
1/2 cup half and half
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
Serve immediately over mashed potatoes.
**I used way more stock than this. Prob because i like to add more carrots than it says. I probably added some frozen peas in there. Stew needs peas!
***I made these in the instant pot.
I used a 3 lb bag of yellow potatoes. The skins were thin so i just quartered the spuds and tossed them in the pot along with a big heaping spoonful of chopped garlic from a jar. I added a cup of water, or if im fancy bullion or broth. Cooked on manual or high for 10 min. then i let it sit for 2 min before doing the quick release. then i started mashing without draining. Then i added butter and half and half. If you use bullion broth you really dont need to add much more salt. add salt and pepper to taste.
Salt and Pepper potato chip tuna casserole
It seems like every non standard tuna casserole is referred to as not your mother/mom/mama's whatever. Makes it hard to distinguish between them all. So this one is different because it has salt and pepper kettle chips on it. yum. Inspiration from Eat at home.
Yeah, and I need to turn in my mn card as i say casserole instead of hotdish.
Salt and pepper chip topped tuna casserole
8 cups egg noodles (I cooked up a whole 12 oz bag of ronzoni extra wide smart taste noodles and used slightly less than all of it. eyeball it to your desired noodleness)
2 cans chunk light tuna in water 4.5oz each (I used a low sodium lemon pepper version)
½ small onion, minced
1 red pepper, diced
2 stalk celery, diced
4 Tbs. butter
4 Tbs. flour
3 cups milk, warmed
1-1 1/2 c frozen mixed veggies (eyeball it to your preference)
salt and pepper to taste
2 cups crushed Kettle - Salt and Pepper Chips
preheat oven to 350. Cook noodles according to package directions. Drain tuna and set aside. Cook onion, green pepper, red pepper, celery in butter in a large skillet till veggies are tender. Whisk in flour. Cook for 1 minute.
Whisk in milk until sauce is well combined. Cook over medium heat until sauce begins to thicken.
Season sauce with salt and pepper. Add frozen veggies, and tuna. stir. add noodles. Spray 9x13 dish. pour all that goodness into your pan. top with crushed chips. bake350 for 20-25 min until heated through.
Mejadra
I'm marking this recipe as a fail. It was super tasty but all the onions wound up giving me way too much gas and triggering my acid reflux. While I liked it a lot, it's a do not bake again.
Mejadra from serious eats
1 1/4 cups lentils
4 medium onions (1 1/2 lb before peeling)
3 T flour
1 c oil
2 t cumin
1 1/2 T coriander
1 cupbasmati rice
2 T olive oil
1/2 t turmeric
1 1/2 t allspice
1 1/2 t cinnamon
1 t sugar
1 1/2 c water
Salt andpepper
Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.
Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
Mejadra from serious eats
1 1/4 cups lentils
4 medium onions (1 1/2 lb before peeling)
3 T flour
1 c oil
2 t cumin
1 1/2 T coriander
1 cupbasmati rice
2 T olive oil
1/2 t turmeric
1 1/2 t allspice
1 1/2 t cinnamon
1 t sugar
1 1/2 c water
Salt andpepper
Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.
Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
Marshmallow fruit salad
Aka Hawaiian salad.
aka Rainbow marshmellow fruity floof
My bestie Amy asked me to make marshmellow rainbow salad and this is what I came up with. It's a combo of a few recipes so im not listing a link to any particular site.
Teenblock said this was gross and Mrblocko refused to try it. Their loss.
Hawaiian Salad
8 oz cool whip (this is a small container)
1/2 c sour cream (I wanted to use coconut flavored Icelandic yogurt called Skyr but it was sold out)
1 c shredded sweetened coconut
1 11-oz can mandarin oranges, drained
1 8-oz can pineapple chunks, drained (I wished I had used tidbits)
1 small jar maraschino cherries, drained and pat dry with paper towels
3/4 cup chopped pecans (i used unsalted)
2 heaping cups rainbow fruity marshmellows
In a large bowl, fold together cool whip and sour cream. Fold in remaining toppings. Chill. Is best if you can make a day ahead.
aka Rainbow marshmellow fruity floof
My bestie Amy asked me to make marshmellow rainbow salad and this is what I came up with. It's a combo of a few recipes so im not listing a link to any particular site.
Teenblock said this was gross and Mrblocko refused to try it. Their loss.
Hawaiian Salad
8 oz cool whip (this is a small container)
1/2 c sour cream (I wanted to use coconut flavored Icelandic yogurt called Skyr but it was sold out)
1 c shredded sweetened coconut
1 11-oz can mandarin oranges, drained
1 8-oz can pineapple chunks, drained (I wished I had used tidbits)
1 small jar maraschino cherries, drained and pat dry with paper towels
3/4 cup chopped pecans (i used unsalted)
2 heaping cups rainbow fruity marshmellows
In a large bowl, fold together cool whip and sour cream. Fold in remaining toppings. Chill. Is best if you can make a day ahead.
Rice Krispie treats in a mug
So after accidentally deleting (and not being able to recover) an entire folder on my computer that held everything I'd ever baked since I stopped blogging, I'm going to attempt at blogging again. Sometimes its just going to be the recipe I made with no comments other than how i changed it. And I'm not going to worry about grammar or spelling. If you are reading this and have a problem with that. Calmly bite your tongue and walk away.
Now that we've gotten that out of the way, here's a recipe I was able to remember and recover. Good thing too because its amaze balls. Rice Krispie treats for one, in the microwave. I have tried crushed cornflakes, cinnamon life and chocolate krispies as well. The coco krispies were my fav by far.
single serving krispie treats in the microwave via The comfort kitchen
1/2 Tablespoon unsalted butter
4 large marshmallows, or 1/2 cup mini marshmallows
1 cup Rice Krispies cereal
In a micro-safe mug, nuke butter on high until completely melted (about 30 sec). Add marshmallows and nuke for 20 seconds more. (Marshmallows will puff up, so be careful to not let them overflow from mug.) Remove from microwave and stir until smooth.
Stir in cereal until well blended.
Eat while hot before the marshmellows completely solidify and turn to cement.
Now that we've gotten that out of the way, here's a recipe I was able to remember and recover. Good thing too because its amaze balls. Rice Krispie treats for one, in the microwave. I have tried crushed cornflakes, cinnamon life and chocolate krispies as well. The coco krispies were my fav by far.
single serving krispie treats in the microwave via The comfort kitchen
1/2 Tablespoon unsalted butter
4 large marshmallows, or 1/2 cup mini marshmallows
1 cup Rice Krispies cereal
In a micro-safe mug, nuke butter on high until completely melted (about 30 sec). Add marshmallows and nuke for 20 seconds more. (Marshmallows will puff up, so be careful to not let them overflow from mug.) Remove from microwave and stir until smooth.
Stir in cereal until well blended.
Eat while hot before the marshmellows completely solidify and turn to cement.
Thursday, August 3, 2017
Stuffed Krab Shells
Stuffed Shells adapted from Finger food Guru
20 Pasta Shells
1 pkg krab, chopped
1/2 Cup parsley, chopped
1/4c Mayo or til looks creamy
1 T Olive Oil or more to help spread
Salt and Pepper (to taste)
1 1/2 C Italian cheese, Grated (divided)
20 Pasta Shells
1 pkg krab, chopped
1/2 Cup parsley, chopped
1/4c Mayo or til looks creamy
1 T Olive Oil or more to help spread
Salt and Pepper (to taste)
1 1/2 C Italian cheese, Grated (divided)
BOIL water in a medium sauce pan. Place pasta shells and bring to low-medium heat. Cook 15 minutes until soft.
MIX crab, parsley, mayo, olive oil, salt, pepper and 1/2 c cheese
TRANSFER shells onto a baking tray lined with parchment paper.
FILL each shell generously with crab mixture using a tablespoon.
Top with Mozzarella
BAKE in the oven on 400 F for 10 minutes.
Top with alfredo or red sauce if desired
MIX crab, parsley, mayo, olive oil, salt, pepper and 1/2 c cheese
TRANSFER shells onto a baking tray lined with parchment paper.
FILL each shell generously with crab mixture using a tablespoon.
Top with Mozzarella
BAKE in the oven on 400 F for 10 minutes.
Top with alfredo or red sauce if desired
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