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Orange Crockpot Chicken

Chinese + food = delish. It’s one of my most-liked cuisines besides; Amercian, Mexican, and last but not least Italian. And I have no doubt with the combination of cooking and blogging this will continue to grow lol. Furthermore, I have a few most-liked Chinese dishes, some of them are; chicken fried rice, lo mein, wonton soup and of course fried orange chicken.

This crockpot orange chicken has a delicious twist on the traditionally fried and breaded dish, this Orange Chicken is so flavorful, wholesome, and it’s all done in the crockpot! Need I say more? I think not so…umm well!!?? What are you waiting for? Grab them ingredients and let’s do this! You only need, like, 7 things, including salt and pepper.

And ohhhh guess what??? It’s only 200 calories per serving. Just Sayin’. Again.

ENJOY! 😀

Orange Crockpot Chicken

Ingredients

16-ounces skinless, boneless chicken breasts
salt and fresh ground pepper, to taste
3/4- C. low-sugar orange preserves
1/4 C. low-sodium soy sauce
2 garlic cloves, finely chopped
1/8 tsp. ground ginger
1/2 C. sesame seeds

Let’s get cooking! 😀

Method

Lightly grease your crock pot with non-stick cooking spray.

Rinse chicken with water and pat dry. Next season with salt and pepper then place chicken breasts on the bottom of the crock pot, one next to another. In a small mixing bowl, combine orange preserves, soy sauce, garlic, and ginger; mix until combined. Pour the mixture over the chicken. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.

In the meantime, prepare the sesame seeds. In a frying pan, heat the sesame seeds over medium heat, shaking the pan frequently, cooking just until fragrant; about 30 seconds. Set aside. Remove chicken from slow cooker and transfer to a plate. Spoon the orange sauce over chicken. Garnish with sesame seeds and serve.

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Recipe adapted from  Diethood 

Coming up next week:

Lemon Parmesan Chicken 

Lemon Garlic Herb Salmon

Crockpot Smothered Pork Chops   Side dish parmesan garlic roasted potatoes 

 

Thanks again so much for reading and have a great weekend! 🙂

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Maple Peach Pork Chops

Since the peach season is in full swing, I thought I would cook this maple peach bourbon pork chop recipe. It’s perfect to make for when you have company coming over and or weeknight dinners. These maple peach pork chops are stuffed with sweet and savory flavors that play so well together. In fact, the sauce that is made with these chops is so luscious that you’ll forget about eating the chops and go straight for the glaze lol and or better yet here’s what I did; I ate my chops first then I drank the sauce out of a bowl. Haha!!! 😀

Maple peach bourbon pork chops

INGREDIENTS

2 tbsp. butter
Two sweet potatoes, peeled and thinly sliced
½ large onion, chopped
2 C. sliced peaches
4 Pork loin chops
⅓ C. maple syrup
2 tbsp bourbon or brandy
salt and ground pepper
Dried Thyme
Garnish: fresh parsley

INSTRUCTIONS

Preheat oven to 425 degrees.

1. In a deep skillet, melt butter over medium heat then add potatoes. Next layer with onions and peaches. Rinse individual chop with water and pat them dry. Next season pork chops with salt and pepper then place on top of your skillet in between peaches.

2. Then stir together maple syrup and bourbon and or brandy and pour over top of the pan and layer with thyme. Place skillet in your oven and bake for 55 minutes or until pork chops is done. Remove from oven and place over the stove for 15 minutes to reduce liquid then cool. Garnish with parsley and serve.

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Recipe adapted from Grandbaby Cakes

What is your preferred dish that is cooked with fruit?

Thank you very much for reading!! 🙂 🙂

Garlic Parmesan Edamame

A few months ago, I was home alone and bored. Couldn’t find anything fun to do except I did have little motivation to cook something. But, I didn’t know what it was going to be lol, so I decided to look at my cookbook for some ideas. Sure enough, I quickly found what I wanted to try, and am thankful that I did! Not because it cured my boredom lol but also cause I soon discovered how incredibly addicting this Garlic Parmesan Edamame is and totally wanted to make it again. And so last night I had the pleasure of preparing this as a side dish, and I also cooked salmon. In which of course, the outcome was not only fantastic but, it too was my third time to prepare salmon successfully.

I know I might sound ridiculously insane, but recently and only once a week try to challenge myself to pick out one side dish that I think would go perfectly with the main dish and cook them all at once. Yes, most of the time it’s just me, myself and I doing the cooking. And sometimes it can get crazy stressful and messy. However, overall I love it because I believe that it’s a great exercise for my mind on testing it to see how well it does following two separate recipes while being under pressure.

Seriously – WOW! No, honestly. This is fantastic. It takes about 15 minutes to make and is amazingly tasty. I think this may have just become my absolute favorite way to eat it. Go ahead – give it a try! –

Garlic Parmesan Edamame

 1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
1/2 tsp salt to taste

Method

Steam edamame in a microwave until slightly warm and not frozen.
In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok or a deep skillet over medium-high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. In a small mixing bowl combine breadcrumbs, Parmesan, and salt and stir well. Next, add breadcrumb mixture to skillet and stir until well coated. Serve immediately.

Also, If you have leftovers, this delightful dish makes an excellent snack. 🙂

My encouragement to you today is if you ever get stressed out while cooking one recipe and or feel like you’re confident enough to graduate and want to prepare two. Please remember to relax, take your time and don’t get discouraged if the result of the food(s) you cooked did not come out the way you wanted it. 🙂 Cooking takes lots and lots of practice so keep on working at it.

Here are the two things I do whenever I get stressed out when I’m cooking; 1. Ask God for help and 2. I too love drinking coffee when I’m preparing dinner. Like the famous French chef Julia Child with her wine lol.

 

Recipe adapted from 28 Cooks

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Mildly spicy salmon

So with all of the cooking I’ve been doing recently, I think my taste buds has gone from not liking hot-spicy foods at all to wanting to try certain recipes that are mildly spicy. Like, for example, I enjoy using Frank’s buffalo sauce for cooking chicken and or just using it as a dipping sauce mixed with a little bit of ranch dressing, of course, lol. I too have enjoyed discovering recipes that call for cayenne pepper. Furthermore, not surprisingly when I saw that cayenne pepper is one of the main ingredients I immediately became inspired to want to cook this dish.

If you’re like me and love mildly spicy food then may I suggest you try this recipe. Including it being lightly spicy, it is also garlicky, sweet and a sticky salmon with simple ingredients. Takes 20 mins, so good and perfect for tonight’s dinner.

Honey Garlic Salmon

Ingredients:

12 oz salmon, cut into 2-3 strips
Salt
Black Pepper
Pinch of cayenne pepper
2 tbsp honey
1 tbsp water
1 1/2 tsp apple cider vinegar
1 tbsp olive oil
3 cloves garlic, minced
1 lemon, sliced into wedges

Directions

Grab a sheet of wax paper and lay it on the kitchen counter. Rinse and pat dry salmon. Season salmon with salt, black and cayenne pepper. Set aside. In a small mixing bowl add the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.

Pour a few drops of olive oil in a large skillet and turn the stove on medium-high heat. Place salmon in skillet and cook it until half done. Add the garlic into the pan until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional)

 

Recipe adapted from Rasa Malaysia 

A Texans Favorite

Hello, fellow food bloggers,

I’m sorry I haven’t posted anything within the past couple of days. On Wednesday, my mom and I traveled to Birmingham, Alabama to go pick up my sister from college and then we drove back home the next day. It was two and a half days full of craziness and very busy, but we are happy to have her home. 🙂

Now moving on to today’s recipe

If you are from Texas, like I am, you will have a great appreciation for Chili, and so a few weeks ago, to show my enjoyment for chili I thought I would prepare Cowboy Chili. It was incredibly tasty despite the fact that it was pretty complicated due to the numerous of ingredients and transferring a hot pot. However, tonight I cooked a different chili recipe, the fantastic thing about this version is that it does not have as many ingredients, and it’s not as difficult. What makes this recipe easier you might ask??? Because you don’t have to use all the ingredients that it calls for, in other words, you can decide what ingredients you prefer using. Also, you will be working with the crockpot. 🙂

One skill to making great chili is to build flavor gradually by simmering awhile so everything can cook…the longer, the better! So this is what I have here…my Texas Crockpot Chili! And don’t worry about it not having a kick to it because I can honestly say that this one has a 100% punch. Haha!!!! 😀

It is a super easy crockpot dinner your family will be sure to savor!

My Texas Crockpot Chili

Ingredients

2 lbs lean ground beef
1 small Roma tomato diced
1 small onion chopped
2 cloves garlic minced
1 30 oz can tomato sauce
1/4 C chili powder
2 tsp ground cumin
1/8 tsp salt
1/2 tsp pepper
1/2 cube beef bullion
1 C water
1 4 oz green chilies can 

Optional:

1 16 oz pinto beans can – drained
1/8 tsp-1/4 tsp cayenne pepper
Shredded Cheddar Cheese
Homemade cornbread
Crackers or Fritos
Sour Cream

Instructions

1. Pour a few drops of olive oil in a large skillet. Next, place ground beef and onion into the pan. Cook on medium/high heat until cooked through. Drain excess grease and set aside.

2. In a slow cooker, combine all ingredients including the cooked ground beef. Stir and set on low. Cook on LOW for six-eight hours until you are ready to eat. Enjoy! 🙂

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Recipe adapted from Cooking with Melissa

 

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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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