Thursday, August 30, 2012

Foodtastic Friday Has Arrived!

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Monday, August 27, 2012

Pancake Drumsticks

Curious? I bought a bunch of drumsticks to throw into the crockpot over the weekend and completely forgot. I had to come up with something for dinner quickly using these birdies. We’ve all heard of the oven-version of fried chicken, so I thought I’d test out a unique version on the family. The end result was absolutely incredible fried chicken that my husband and kids begged me to make for them again… soon!

I found a recipe via using Bisquick and ranch dressing, but I didn’t have any of those ingredients in the house. I used Aunt Jemima’s pancake mix (leftover from a recent camping trip) and mixed up what you would expect in ranch. Thank you Betty!

What You Will Need:
12 chicken drumsticks
1 C pancake mix
1 egg
1 T water
½ tsp oregano
½ tsp chili powder
¼ tsp ground nutmeg
1 tsp dried dill weed
½ tsp basil
½ tsp parsley
1 tsp sweet paprika
1 tsp garlic salt
½ tsp ground black pepper
non-stick cooking spray

1) Preheat oven to 425°F.
2) Mix dry ingredients in one shallow pie plate.
3) Whisk water and egg in another shallow pie plate.
4) Spray 9x13 deep baking pan with non-stick cooking spray.
5) Coat drumsticks in egg mixture and then pancake mixture and transfer to baking pan.
6) Cook in oven for 25 minutes. Turn onto other side and bake another 10 minutes or until fully cooked.
7) Serve with salad.
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Thursday, August 23, 2012

Foodtastic Friday #5!

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Wednesday, August 22, 2012

Chicken and Peaches over Curried Rice

I had two peaches that needed to be eaten immediately and just loved the Chicken and Peach Cob-abs that I made last summer. I decided to change things around and put everything together on a plate with some rice this time.

The skillet idea scared the kids, but they loved it after they tried the cooked peaches. I really loved this dish. I will be making this one again.

What You Will Need:
1 lb chicken, boneless and skinless, cut into 1 inch pieces
2 T olive oil
½ tsp ginger
1 ½ tsp curry
½ tsp ground coriander
½ tsp cinnamon
1 large garlic clove, minced
2 T molasses
2 peaches, cut into 1 inch pieces
1 C uncooked basmatic or jasmine rice
1 ¾ C chicken broth
1 small jar of roasted red peppers, drained and sliced
½ Vidalia onion, sliced
1 T unsalted butter

1) Mix olive oil, ginger, ½ tsp curry, coriander, cinnamon and molasses in small bowl.
2) Coat chicken in molasses mixture and let sit while preparing rice and onions.

3) Mix chicken broth, rice and 1 tsp curry in medium saucepan. Bring to boil, cover, simmer for 15-20 minutes or until liquid is gone.
4) Heat skillet over medium-high heat. Add onions and garlic and cook until translucent, constantly stirring to avoid burning onions.

5) Stir in chicken and cook until no longer pink.

6) Add peppers and peaches to skillet.
7) Serve over rice.

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Tuesday, August 21, 2012

Mexican Pasta Bake

I completely forgot to post about this dinner from the week before our vacation. Remember those Chicken, Black Beans and Corn tacos?

I had more filling than flour tortillas and I really didn’t want to throw out the yummy stuff. Instead of tossing it, I threw the mixture into a casserole dish with some pasta and a few other things.

It turned out to be one of my husband’s favorite dinners in a really long time!! Yes, he said that while eating it. It’s the little things that make us happy, People!!

What You Will Need:
***Leftovers from Chicken, Black Beans and Corn Tacos
½ lb multigrain pasta, Angel hair or vermicelli
¾ C salsa
½ C Mexican Blend shredded cheese

1) Preheat oven to 350°F.
2) Cook pasta according to package directions. Drain.
3) Toss with meat mixture and salsa in casserole dish.
4) Cover with cheese.
5) Bake for 10-15 minutes until cheese is bubbly.
6) Let cool for 5 minutes.
7) Serve.

 *** If you don’t have leftovers. Make the chicken mixture for the tacos and use about 1 to 1 ½ C of the mixture. Save the remaining chicken mixture to make the tacos the next night! Enjoy!
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Monday, August 20, 2012

Chicken Lettuce Wraps

After a week of vacation, it’s hard to get into the swing of things. The kids expect to be fed more unhealthy options for dinner.

Not in this house, it’s back to good for us meals that don’t break the bank and taste good… most of the time.

I definitely had them in mind when I threw this one together. (They were with me at the grocery store!)

We haven’t ordered lettuce wraps off of a menu with them, so I wasn’t sure how they would react. The Oldest refused to try it until I showed her how fun it was. She wrapped hers up and stuffed a big bite in her mouth. Her response, “Mom, can we have these again tomorrow?!”

What You’ll Need:
1 lb ground chicken
1 large garlic clove, minced
¼ sweet onion, finely chopped and diced
½ C carrots, finely diced
1 celery stalk, finely diced
¼ C chopped cashews
1 head of Boston lettuce, rinsed and dried individually
2 T soy sauce
½ T olive oil
½ T toasted sesame seed oil
½ tsp toasted sesame seeds
½ tsp ground ginger

1) Heat oil over medium-high heat. Stir in garlic and cook for one minute.
2) Add chicken and brown and crumble.
3) Stir in 1 T soy sauce and ginger.
4) Stir in onion, carrots and celery.
5) Lower heat and cook for 5 minutes.
6) Stir in remaining soy sauce, sesame seeds and cashews.
7) Mix well.
8) Serve over lettuce and garnish with 2 or 3 whole cashews.

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Thursday, August 16, 2012

Foodtastic Friday!!!

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Thursday, August 9, 2012

Foodtastic Friday #3

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Wednesday, August 8, 2012

Chicken, Black Bean and Corn Tacos

I’m feeling super lazy these days. I don’t know if it’s because the heat is finally getting to me or if I’m losing my steam. My creative juices would rather try your creativity than come up with their own. ☺

Every day I look at the clock and see that we are nearin’ dinnertime and I go into panic mode. I’d much rather go out to dinner!! Shh!! I know. It’s terrible. 

It’s not that I don’t want to keep bringing my readers tasty dinner ideas. It’s only because I am becoming extremely repetitive and I don’t want to embarrass myself. 

Let’s face it, last night’s Take A Meal Chicken and Broccoli was the easiest of the easies. 

Tonight was pretty dern easy too. 

What You Will Need: 
1 lb ground chicken 
¾ (15 oz) can black beans, drained and rinsed 
½ (10 oz) bag frozen corn (please use one whole fresh cob and make me proud) 
½ Vidalia onion, chopped 
½ tsp chili powder 
½ tsp ground cumin 
¼ tsp ground pepper 
½ tsp pepper 
½ tsp garlic powder 
½ tsp onion powder 
½ tsp sugar 
¼ tsp ground coriander 
fresh pico de gallo 
6-8 flour tortillas 
grated Mexican Blend cheese 

1) Preheat oven to 350°F. 
2) Brown chicken and then add onion. 
3) Cook meat and onion until onion is translucent. 
4) Add seasoning and spices. 
5) Add corn and black beans until corn is cooked. 
6) Wrap tortillas in foil and cook for ten minutes. 
7) Assemble tacos to your liking, using pico de gallo and cheese as garnish. 
8) Serve.

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Monday, August 6, 2012

Take A Meal Chicken and Broccoli

Oh my word. After such a fun-filled weekend in Charleston, we needed to step it down a notch in the kitchen. 

Do you have the recipe for the world’s easiest chicken and broccoli casserole? Here it is. I’m sure you can find a very similar one on the back of a soup can. 

This is super-easy. It’s a great one to take to family and friends who don’t have time to cook, but need a homemade dish. Cook halfway if taking to a friend and recommend cooking another 15-25 minutes at 350°F. 

I like this one because it’s not extremely bland, so all of us will eat it. Add some Sriracha if you are in need of some heat. Jazz it up with some garlic salt if you choose. I’m just glad my kids ate a well-rounded meal tonight! 

What You Will Need: 
1 can low sodium Cream of Chicken soup (see below for homemade recipe) 
1 lb thinly slicked boneless skinless chicken breast 
2 C broccoli florets 
1 C long grain rice 
1 C water 
cheese (optional) 
salt and pepper 

1) Preheat oven to 375°F. 
2) Stir soup and 1 can of water. Add rice. 
3) Mix in broccoli. 
4) Place chicken breasts on top of rice and broccoli. 
5) Bake for 45minutes to 1 hour, depending on thickness of chicken. 
6) Serve with bread. 

Cream of Chicken Soup 

Melt 2 T butter in medium saucepan. 
Add 2 T flour and whisk until smooth.
Stir in 1 C chicken broth. 
Bring to boil and simmer. Set aside.

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Sunday, August 5, 2012

Review of Charleston, SC

We had an incredible visit in Charleston, SC this past weekend.  We promised each other to enjoy ourselves and not be afraid to be tourists.  We started the weekend off right with a quick visit to The Rooftop Bar and Grill at Vendue Inn.
This view doesn't do it justice, but you get the idea.

Cute individual bottles of Tabasco for the raw oysters.

1/2 dozen fresh raw oysters on the half shell

Now the other way, that's the water in between the buildings.
 After a refreshing drink at the Rooftop, we hopped over to Pearlz.  This place is an amazing raw bar. 
The restaurant was packed, but we lucked out.  Someone cancelled their reservation at the last minute.  We enjoyed some Oysters Rockefeller and a sausage and scallop meatball over top stone- ground grits.  The sauce was incredible and unbeatable. 

After some good local grub, we decided to visit an old pub that we went to as college kids.   The night was still young and most of the others were the same age as us... or at least we're telling ourselves they were our age. :)  Any of you who have been to Charleston, SC are probably familiar with the Blind Tiger on Broad Street.


The next day we were so excited to try out a great lunch spot we heard about on Guy Fieri's Diners, Drive-Ins and Dives.  The sandwiches at this place were unbelievable.  Check out the description of their best seller: 
I enjoyed the name of the place: Tattooed Moose.  The staff here were refreshingly laid back and very proud of their food.  They should be.  I'll go back there every visit to Charleston from now on.  It's off of the beaten path, but that's what adds to its character.  Just trust me on this one.  Their fries are cooked in duck fat.  Delish!  And if you're worried about it being kid-friendly? Don't be.  We sat next to a table of children and they loved the grilled cheese and burger.

After lots of shopping and walking after lunch, we cleaned up and hit our dinner spot.  Thankfully a friend recommended Macintosh.  I will try to eat here again too.  Reservations are impossible, but eat their early or late if you have to.  It's so worth it.  

For our first course, we had an arugula salad with smoked peaches, lonzino (similar to prosciutto), celery and peach vinaigrette.  The smokiness of the peaches was unlike anything I've ever tasted before.  The salad melted in your mouth.

I had the grouper for my entree and I was so pleased.  I didn't need a knife to cut through... it broke away perfectly and the zucchini and squash were sauteed in butter and went so well with the fish.

The hubs had the deckle, which was a particular cut of meat that was perfectly cooked medium-rare. He was so excited.

We also ordered a side of their bone marrow bread pudding and succotash.  Yes, we ate all of it. You have to eat at this place!!!

Bourbon Wedding Punch
(this tasted like RUM)

Light and earthy Pinot Noir

Grouper over top of squash and zucchini with eggplant puree
(the best grouper I've ever tasted in my life)

Roof top bar at the Market Pavillion

Another view from the top
We ended our evening at the Market Pavillion.  This place was so swanky, but guys were wearing shorts and flip flops.  The music was similar to that at a club.  After all of that walking and eating, this was a nice way to end the evening.  We had a long drive ahead of us.

I love Charleston, SC.  The heat doesn't bother you when you are surrounded by such beautiful architecture, scenery and tasty food.  Visit as soon as you can.

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Thursday, August 2, 2012

Foodtastic Friday #2

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