Saturday, February 21, 2015

Table of Contents

Main Dishes:
Almond Chicken
Asian Inspired Tilapia
Baked Chicken and Rice Recipe
Baked Crispy Chicken
BBQ Chicken Pizza
BBQ Ribs
Chicken Enchiladas 
Chicken lo mein
Chicken Makhani
Chicken Pot Pie
Chicken Tikki Masala
Chicken tofu wontons
Lemon Pepper Tilapia
Malaysian Curry
Orange beef stir fry
Oven Fried Chicken
Salmon Salad
Soy ginger glazed salmon
Thai Red Curry
Tumeric Tofu
Veggie Quesadillas 

Slow Cooker Recipes:
13 Bean Soup
Rosemary fennel pork tenderloin
Slow Cooker Red Beans and Rice
Slow Cooker Pot Roast

Soups:
Moroccan Chicken Stew
Peasant Soup
White Chicken Chili
13 Bean Soup

Sides: 
BBQ Baked Beans
Corn Salad

Baked Goods: 
Banana Bread
Blonde Brownies
Carrot Cake
Chocolate Chip Banana Bread
Cinnamon Rolls
Nancy's Cornbread
Peanut butter baked oatmeal
Skillet Cornbread
Sweet Dinner Rolls


Baked Chicken and TJ Batsmati Rice Medley

My mom used to make this for us growing up and I would always ask for it. I adapted the recipe by using TJ's rice medley and chicken stock. 

Ingredients: 
Chicken Thighs or drumsticks (skinned) 4-5 depending on size
Montreal steak seasoning
1/2 a large sweet onion - sliced
Pats of butter
2 3/4 cups Chicken broth or stock
1 1/2 cups Trader Joes Batsmati Rice Medley

Here are the ingredients - so simple!


Directions: 
Preheat oven to 400 degrees. Use a dutch oven or pampered chef deep dish baker. Add 1 1/2 cups batsmati rice medley to the bottom of the baker. Pour chicken broth over rice medley. Add 1-2 pats of butter to the rice mixture and sprinkle with steak seasoning. Place chicken thighs/drumsticks over rice mixture. Sprinkle with more steak seasoning. Add sliced onions then 4 pats of butter (see picture below). Cover baker and cook for 1 hr or until chicken is cooked thoroughly. You MUST cover the dish or the rice will not cook properly. Enjoy!
The finished product - liquid absorbed and chicken fully cooked! 



Cinnamon Rolls

This recipe combines using http://allrecipes.com/recipe/vanilla-spice-bread/ and Cooking light's triple play recipe. 

Ingredients for bread: 
1 1/4 cup milk
2 tsp vanilla
1/4 cup light brown sugar
dash of molasses
2 Tbsp white sugar
1/8 tsp cardamom
1/4 tsp ground coriander
2 Tbsp butter
1 1/4 tsp salt
3 cups bread flour
1 1/2 tsp active dry yeast

Cinnamon roll filling: 
2 Tbsp melted butter
2/3 cup packed brown sugar
1 Tbsp ground cinnamon (sometimes I add more)
1/2 cup chopped walnuts

Glaze: 
1 cup powdered sugar
2 Tbsp milk
1/2 tsp vanilla (sometimes I add more, but I like vanilla :))




Directions: Place items in the bread machine in the order specified by your manufacturer. Select dough cycle. Once the dough cycle is finished, roll the dough into a 9 x 13 inch rectangle. Brush the dough with 2-3 Tbsp butter (as needed). Mix brown sugar and cinnamon in a separate bowl. Sprinkle cinnamon sugar mixture over melted butter (leave room to seal the roll). Sprinkle walnuts. Beginning with a long side, roll up dough, jelly roll fashion, pinch seam to seal. Cut into 3/4 inch slides and place on a jelly roll pan (I use my large pampered chef baking stone). Cover and allow to raise in a dark draft free place for 1 hr or until the the rolls have doubled in size (I place them in my small oven on warm cycle). Preheat oven to 350 degrees. Bake for 15-20 min or until the rolls are golden brown. Allow to cool then glaze.

Sunday, February 8, 2015

Skillet cornbread

2/3 cup milk
2 eggs
2 jiffy packages
1/4 cup butter
3 Tbsp sugar
1 tsp vanilla

Add to skillet. Cook at 350 degrees for 25 min. Consider adding can creamed corn

13 bean soup

Ingredients: 1 package of 13 or 16 beans, 1 14 oz can diced or crushed tomatoes, 32 oz chicken stock, 1 smoked ham shank, 1 med onion diced, 3 garlic cloves diced, handful of sliced carrots, 1 tsp chili, 1 tsp crushed red pepper, 1 bay leaf, salt and pepper to taste. Directions: 1) soak beans overnight 2) place all ingredients in slow cooker. Cook on high 8 hrs or low 10 hrs. * I added the carrots in 1/2 way through cooking so they weren't as mushy