Sunday, September 15, 2013

Slow Cooker Sweet Garlic Chicken {slow cooker}

As you may have noticed, my blog posting has really slowed down. Our life is so incredibly busy that I don't have a lot of time to post! I am so glad I sat down to post this one though. It is made in the slow cooker (yay!) and it was tasty too! I loved having it on top of a cornbread pancake. I think that is my kiddos favorite part!


Slow Cooker Sweet Garlic Chicken
from My Fridge Recipes

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup apple cider vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken  inside slow cooker. In a small bowl, mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Top with additional sauce and sprinkle red pepper flakes on top if desired. 

This can be served over rice or noodles. We served it on top of a cornbread pancake

Sunday, September 8, 2013

Tilapia Bruschetta

This was so easy and healthy! I know tomato season is almost over, but I wanted to make sure and share this recipe with you. It was very tasty and definitely a healthy dinner option that is quick! 



Tilapia Bruschetta

Ingredients:
4 tilapia fillets
1 cup tomatoes, diced
1 Tablespoon fresh basil
2-4 ounces fresh mozzarella

Directions:
Preheat oven to 450 degrees F.

Salt and pepper tilapia fillets to your taste. Bake fish for 6 minutes. Remove fish from oven, turn fish over and top with mozzarella and tomato mixture. Place back in the oven bake for an additional 4 minutes.

Fish is ready when it flakes easily.

Monday, August 5, 2013

Cheesy Quinoa and Ham Bites

These are amazing!! So yummy, and all you need in one little bite! Protein, starch, dairy, and veggie! Definitely make these. They are a big hit at my house!!


Cheesy Qunioa and Ham Bites 
from Mel's Kitchen Cafe

Ingredients:
3 cups cooked quinoa, chilled or at room temperature (I cook my quinoa in chicken broth.)
2 eggs, lightly beaten
8 ounces deli ham, chopped fine (about 1 1/2 cups)
1-2 cups finely chopped steamed broccoli
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely shredded Parmesan cheese
2 cups shredded sharp cheddar cheese

Directions:
Preheat the oven to 350 degrees F.

In a large bowl, combine all ingredients, except cheeses, until combined. Stir in the cheese until well-distributed.

Lightly grease two mini muffin cup tins.  (My recipe made 48 mini muffins.) If you don't have two tins, you can do two batches. Scoop the quinoa mixture into the tins, filling the cups all the way to the top and lightly pressing to pack the mixture a bit. Bake for 15-18 minutes, until golden on top. Remove from the tin and repeat with the remaining mixture if needed. Serve warm or at room temperature.

Monday, July 8, 2013

Hot Chicken Sandwiches

And, I'm back. Hoping to get back to posting recipes again. My life is so busy, it's really hard to get to the blog. But I didn't want to miss sharing this one. This sandwich was so incredibly good!! It tasted like a chicken and cheese dip with french bread. It was pretty good heated up in the toaster oven the next day too! All you have to do is mix up the ingredients and bake it, so easy! You do have to cook the chicken, but you could in a pinch use canned chicken if you wanted to. I'm making this tonight and I can't wait!!

*note the original recipe includes olives, I omitted them.




Hot Chicken Sandwich
from Mel's Kitchen Cafe

Ingredients:
1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken
1/2 cup light mayonnaise
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used sharp cheddar cheese.)

Directions:
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Wednesday, June 12, 2013

Strawberry Swirl Cream Cheese Pound Cake {repost}

Still super busy around here! Here is one of my favorite cakes using strawberries, which are in season right now! Yum!!

I made this cake last week. We love pound cake, and this one was really good. I've only ever made my grandmother's sour cream pound cake recipe, but this one calls for cream cheese, and it was a good addition. I think it made it very moist. There is also a strawberry glaze swirl in the middle of this cake, even though you can't see mine very well. Mine isn't as red as Southern Living's picture, but I'm assuming that is because I made my own strawberry glaze instead of buying store bought. I'm on a strawberry kick around here lately, they are so cheap right now! We've also made strawberry banana muffins and a strawberry and spinach salad, both new recipes that will be coming soon. This cake has a lot of ingredients, but I think it is well worth it. Even if you omit the strawberry glaze, you'll have a yummy pound cake. We also served this with homemade whipped cream and sliced strawberries, I definitely recommend this addition! Enjoy!




Strawberry Swirl Cream Cheese Pound Cake
slightly adapted from Southern Living

Ingredients:
1 1/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze (I made my own, recipe here. I halved this recipe.)
1 (6-inch) wooden skewer

Directions:
Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (I did not have a pan this big, I used my bunt cake pan.). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

Bake at 325° for 1 hour and 15 minutes to 1 hour 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

This recipe is linked to Prairie Story, Tidy MomPotluck Sunday, and It's a Keeper Thursday.

Saturday, June 1, 2013

Grilled Teriyaki Chicken {repost}

I've been super busy lately, so I'm sharing some of my favorite recipes that are already on the blog. A few good recipes for summer! Enjoy!

This chicken was absolutely delicious. It was so juicy and flavorful. I love teriyaki chicken and I have cooked it many different ways, and this one is at the top of my list. It doesn't have a thick teriyaki sauce that goes with the meat, but instead a thinner marinade that really penetrates the meat and gives it a great flavor. Please make this. I promise you won't be disappointed. I served this over baked rice with a fresh salad. I'll be sharing the rice recipe later.


Grilled Teriyaki Chicken
from Mel's Kitchen Cafe

Ingredients:
6 boneless, skinless chicken breasts**
6 ounces (3/4 cup) pineapple juice*
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder

Fresh pineapple, for grilling*
Hot rice, for serving

*I used canned pineapple. As for measuring the amount of pineapple juice, I used the entire juice from a large can of pineapple rings.

**I also halved the amount of chicken I used and plan on using the other half of the marinade in another recipe.

Directions:
In a small bowl, whisk together the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar, and garlic powder. Add the chicken breasts to a large Ziploc bag or dish and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.

Remove chicken from marinade. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. I brushed the chicken with the marinade when I first put the chicken on the grill, and again when I flipped it. I believe it cooked long enough after adding the marinade to kill all the germs, but use your own judgement. When the chicken has about 4-5 minutes left to cook, add the rings of pineapple and grill for 2 minutes per side. Remove chicken and put on a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.


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