Wednesday, March 26, 2014

Chicken Lazone


My kids devoured this dish!!!  It wasn't very spicy at all.  I would probably add a bit more cayenne pepper if you want some heat.  I did my own spin on this dish.  I found the recipe online and I just wanted to change it up a bit to suit my family's taste buds.  Hope you enjoy!
  • 1 teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 tsp cayenne pepper or more if you like the heat
  • 4 whole boneless skinless chicken breasts or 2lbs chicken tenders (You can also use chicken thighs)
  • 1/4 cup butter, divided
  • 1-1/2 cups heavy cream
  • cooked noodles

Directions:


  1. Combine the seasonings and coat chicken breasts.
  2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
  3. Pour the cream into the skillet and lower the heat.
  4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
  5. Shred/Cut chicken and add back to sauce
  6. Put noodles on plate and cover with sauce/chicken mixture

Monday, March 17, 2014

Broccoli Salad


In honor of St. Patty's Day, I'm posting a green recipe :)  It is so easy to make and you will not be disappointed.  I make it all the time when going to dinner at a friends house or having friends over.  I get requests to make this all of the time!!

2-3 heads of fresh broccoli
1 red onion
1/2 lb bacon
1 cup cheddar cheese
3/4 cup sliced almonds
1/2 cup craisens
1 cup mayo
1/2 cup white sugar
2 TBS white wine vinegar


Directions

  1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
  2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, craisins, your favorite nuts and mix well.
  3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Wednesday, March 12, 2014

Guacamole



I could totally live on guacamole alone!  I make this at the beginning of every week and just snack on it with chips, veggies, etc....all week long!   It is ohhhh soooo good!!!!!!!!!!!!!!!  Did I say I love guacamole??

Ingredients:

4 ripe Haas avocados

3 tablespoons freshly squeezed lemon juice

8 dashes hot pepper sauce

1/2 cup small-diced red onion

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium tomato, seeded, and small-diced


Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl.

Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Wednesday, February 26, 2014

Shrimp Tacos



Shrimp Tacos

Ingredients:
1 pound raw shrimp, peeled and deveined, tails removed
1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
2 Tbsp Sriracha Hot Sauce
1 teaspoon peanut butter
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
2 eggs
6 tablespoons canola or vegetable oil
Green onion, thinly sliced
lettuce
tortillas

Directions:
In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha, Mayo, and Peanut Butter. Taste–If it’s not spicy enough, add more sriracha. set aside. In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.  Place corn starch in a shallow dish, and lightly whisk two eggs together to create an egg wash in a separate shallow dish. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.  Heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is hot, carefully add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan. Cook 30 seconds to 1 minute per side, until the shrimp are crispy.  Remove the shrimp to a paper towel lined plate to drain.  Add the shrimp to the spicy mayo.  Serve on warmed tortillas.

Wednesday, January 15, 2014

Meatloaf


I never have been much of a meatloaf eater until I came across this recipe in one of my all time favorite cookbooks by Pioneer Woman.  Now, it is a regular in my cooking rotation.  Trust me, you have to try it out.  I think you will make it a regular on your menu as well!

Ingredients:

  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs, Beaten
  • 10 slices Thin/regular Bacon
  • Sauce:
  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • Tabasco To Taste

Preparation Instructions


Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Serve with mashed potatoes. Yummy!

Wednesday, January 8, 2014

Hot Corn Dip



Ingredients:
2 - (11 ounce) cans mexicorn, drained
2 - (4 1/2 ounce) cans chopped green chilies, drained
2 - cups grated monterey jack cheese (about 8 ounces)
3/4 - cup grated parmesan cheese
1 - cup mayonnaise (not miracle whip)
corn chips, for dipping (fritos scoops or tostitos scoops)

Directions:
Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.

Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

Wednesday, November 6, 2013

Jacked Up Baked Beans


Looking for a big dish to take to a party??  This is one of my favorite dishes!  It is oh so easy and frankly there is no other way to eat baked beans after you try this! 

Ingredients:

1 lb ground beef
2 large cans of baked beans
1 small onion
1 bell pepper
1/2 bag of brown sugar
Small bottle of ketchup
4 TBS Worcestershire
2 cups of shredded cheddar cheese
Bacon


Brown meat with onion and bell pepper.  Drain.  Add all other ingredients and mix well till cheese and sugar are melted.  Pour into a large baking dish and top with bacon.   Cook on 350 for 1 1/2 hours.  Enjoy the yumminess!