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Monthly Archives: May 2016

Buffalo fanatics unite

If you like buffalo chicken tenders or wings, then you will like this fiery lasagna. It too has a little bit of tart, so be prepared lol. The first time I made this lasagna, it was a little tricky for me. But, since I’m such a big fan of Buffalo I wanted to challenge myself and make it again. However, I chose not to follow it completely. Here’s what I did differently; I sliced the chicken breasts into thin slices and cooked it in the lasagna along with the uncooked noodles since the sauce is so liquidy, they cook in the oven. Thank God, You don’t have to boil them. Cause it’s starting to get hot out and I, don’t need any more heat coming into the house right now!

You might, later on, tonight; wake up with some heartburn, I know I did lol, but oh well. It is worth it. Frank’s Buffalo Wing Sauce is so good. This recipe would have been even better if it had some ranch in it somewhere. I was planning on mixing a packet and or a couple of teaspoons of ranch seasoning with the ricotta cheese, but then I forgot haha! Oh well, next time! 😀

BUFFALO CHICKEN LASAGNA

INGREDIENTS

12 Whole Wheat Lasagna Noodles, uncooked
1 lb. skinless chicken breast, thin slices or cubes
3 C. spaghetti sauce (cheese blends are best)
1 C. Frank’s Buffalo-style Wing Sauce
1 ½ C water (or less depending how spicy you want it)
15 oz. nonfat ricotta cheese
½ C. egg substitute
½ C. blue cheese crumbles or pepper jack cheese

Preheat oven to 350 degrees, line a 9×13 baking dish with foil and lightly spray it with nonstick cooking spray.

 

Get a sheet of wax paper and place it on your kitchen counter. Rinse chicken with water and pat dry. Set aside. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside. In a large mixing bowl, combine water, spaghetti sauce, wing sauce and chicken.

Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce. Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sauce. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture.

Cover with aluminum foil and bake for 60 minutes. Remove dish from the oven, sprinkle blue cheese crumbles evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes nine servings!

 

 

 Recipe adapted from Recipe Diaries

Are you a buffalo chicken freak/fanatic just as much as I am? If you said yes, then great I have plenty of recipes in my cookbook that I cannot wait to share with you shortly.

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Peanut Butter lovers rejoice

I recently just discovered these fantastic single serve desserts. And a few weeks ago, I made my first one death by chocolate which turned out to be awesome. It inspired to make another one and I, of course, will make more in the future lol. Like the one, I’m about to show you.

Consuming cookies are very addicting! Here are a few of my favorites: sugar, chocolate chip, and snickerdoodles. As some of you might notice in my other post for peanut butter & chocolate lovers, I also am a big fan of peanut butter, and that certainly means I like peanut butter cookies. My enthusiasm for them wanted me to teach you how to make a cookie in a mug.

So…here’s some yummy goodness! 🙂

 

5 Minute Peanut Butter Cookie

Ingredients

1 Tbsp peanut butter

1 Tbsp butter

1 Tbsp white sugar

1 Tbsp brown sugar

pinch vanilla

pinch salt

One egg yolk

3 tbsp flour

1 Tbsp salted peanuts, chopped
Directions

In a microwave safe bowl or mug, place peanut butter and butter together and microwave for about 30 seconds, until melted – or almost melted – and then stir to combine. Stir in sugars. Then stir in the pinch of vanilla and salt. Mix in egg yolk until well combined. Stir in 3 Tbsp flour. Sprinkle with peanut. Microwave for 35-50 seconds, until done. Start checking at 35 seconds to see if it’s done. (Mine took 50 seconds, but it will depend on the power of your microwave) Let cool for a minute or two and then enjoy!

Can you imagine how good this would be with a scoop of ice cream? Ooooh! Reece’s peanut butter cup ice cream!! I would be in peanut butter heaven.

Recipe adapted from Jo and Sue

Easy Crockpot Taco Soup

I dig eating tacos. I mean come on who doesn’t? They are enjoyable to eat, flavorful and occasionally messy lol. Plus, there are so many different ways you can make with tacos; you can prepare them to include shrimp, fish, chicken, and beef. The list goes on forever lol. And of course, let’s not forget about soup. I pretty much enjoy any soup that is out there from creamy loaded baked potato to chicken noodle.

This amazing soup is no different cause in celebration of Cinco De Mayo; I made taco soup. My family and I loved it!!! I hope you’ll enjoy it just as much as I did. It’s 100% delish! If you’re reading this post and feel excited to cook then grab your crockpot and get ready for some, serious YUM! 😀

Easy Crockpot Taco Soup

Ingredients

1 lb. Ground Beef
One can Beef Broth {14.5 oz.}
One can Kidney Beans {16 oz.}
One can Black Beans {15 oz.},
One can Petite Diced Tomatoes + liquid from can {14.5 oz.}
1 can Corn + liquid from can {15 oz.}
One can Original Rotel – Diced Tomatoes & Green Chilies {10 oz.}
1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
One package Taco Seasoning Mix {1 oz.}
1/2 tsp. Onion Powder
½ tsp. Salt

Optional: Fritos, Sour Cream, Shredded Cheddar and chopped Green Onions!

Instructions

1. Pour a few drops of olive oil into a medium skillet, over medium/high heat. When the oil begins to shimmer, add the beef and cook in the hot skillet until brown. Drain and discard grease.

2. Add all ingredients {except garnish ingredients} to Crockpot and stir well. Cook on HIGH for 2 hours, or LOW for 4 hours.

3. Top with a dollop of Sour Cream, Shredded Cheddar, Chopped Green Onions, and some Fritos for a delicious added punch of flavor! ENJOY!!

Adapted from The Frugal Girls 

Coming up next week:

Buffalo Chicken Lasagna

My Texas Crockpot Chili

Honey Garlic Salmon

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Sweet chops with a kick

So, I want to show you how to make some bad boy pork chops lol. And let me tell you that these chops had a real kick to them with brown sugar, which turns into a nice sweet glaze. If you’re a wimp like me lol and do not like spicy food, please don’t worry because these chops are NOT extremely spicy-hot. Haha! 😀 But they do contain tons of flavor. In fact, they are stuffed with so much taste that when you bite into one, you’ll send your taste buds into a craze.

 

Glazed Pork Chops

INGREDIENTS

¼ C. brown sugar
½ tsp cayenne pepper
½ tsp garlic powder
1/2 tsp onion powder (optional)
½ tsp paprika
½ tsp salt
¼ tsp black pepper 
2 Tbsp olive oil
Four thick or thin cut boneless pork chops

INSTRUCTIONS

Preheat the oven to 350ºF.

1. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper. Remove the pork chops from their package. Rinse individual chop with water and pat them dry. Next, massage the sugar-spice mixture over all sides of each chop. The moisture from the meat may dissolve the sugar and create a thick paste with the spices.

 

2. Heat 2 Tbsp olive oil in a large, oven-safe skillet over medium heat. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, or until nicely browned. Transfer the skillet to the preheated oven and cook for another 5-10 minutes to finish cooking.

3. Test the chops with a meat thermometer to make sure the internal temperature has reached 165ºF. Cook longer if needed. Dredge the chops through the thick sauce in the bottom of the pan just before serving.

 

Recipe adapted from Budget bytes

Cooking Notes: If you use thin cut chops like I did, reduce your cooking time and you will not need to place them in the oven.

“Eating is a necessity, But cooking is an art.”

~Annoymous

Lemon Butter Chicken

Lol, I wasn’t expecting on cooking or blogging today. However, God had other plans, and I had the joy of cooking a delectable chicken supper not only for my family but also for some friends of ours as well. And I always recognize the importance of obeying Him and knew that I had to make this tasty chicken dish. And I, of course, did just that 🙂 I am so thrilled I prepared this meal. Not just because I did it to glorify Him but also cause after coming home from delivering the meal and eating this savory dish myself, I immediately became motivated to write about it.

You are seriously going to want to try this easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!

Lemon Butter Chicken

Ingredients

8 Bone-in, skin-on chicken thighs or tenders
One tbsp smoked paprika
Kosher salt and freshly ground black pepper, to taste
Three tbsp unsalted butter, divided
Three cloves garlic, minced
1 C. chicken broth
1/2 C. heavy cream
1/4 C. freshly grated Parmesan
Juice of 1 lemon
1 tsp dried thyme
2 C. baby spinach, chopped

Instructions

Preheat oven to 400 degrees F.

While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse chicken and dry with paper towels. Season chicken thighs with paprika, salt, and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, frequently stirring, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately.

Recipe adapted from Damn Deilcious 

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Less than five ingredients

I enjoy cooking new recipes. Most of the time, I try to find ones that call for 10+ ingredients. Why you might ask??? Because I like to challenge myself to see how well I follow it. Although I admit, some of the recipes that do call for 10+ ingredients can get pretty stressful sometimes. Moreover, I too certainly love the aroma and the flavor of the variety of barbecue. My preferences are: ribs, pork, and chicken. But my most savored is chicken. And thankfully I found a recipe I seriously wanted to try, not only because it requires just two ingredients and, yes. You saw that right. It simply needs TWO INGREDIENTS. But also, because it has barbecue sauce and chicken (plus a little olive oil, salt, and pepper) – to make the crispiest, most entirely glazed, sweet, sticky, and tender barbecue baked chicken you will ever have.

If you are a barbecue chicken fan like me and occasionally find some recipes complicated due to the number of ingredients, then I recommend you giving yourself some slack for one night lol and giving this one a try. It’s finger-licking good. 😀

TWO INGREDIENT CRISPY OVEN BAKED BBQ CHICKEN

Ingredients

8-10 chicken thighs and or drumsticks (bone-in, skin on)
2 cups of your favorite barbecue sauce (I use Stubb’s BBQ sauce)
olive oil, salt, and pepper

Preheat oven to 400 degrees F.

1. While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a rimmed baking sheet with foil. Set aside.

2. Cover the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin-side down on the already prepared rimmed baking sheet. Bake for 25 minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

3. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.

4. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes. Remove from the oven again and baste again, and place back in oven for 7 more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Recommendation for step number four: Pull out the oven rack just a tad bit that you placed the baking sheet on instead of entirely removing it from the oven.

What is your favorite food to barbecue?

Thanks for reading! 🙂

Recipe adapted from Bowl of Delicious 

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