Taziki's recipe for chicken soup. Fresh Corn Chowder with Barbecue Shrimp. I’m not a super creative person. I believe that I swung on a few branches of the creativity tree but then lost my balance, bumped my head, and fell managing to miss every branch on the way down. My parents probably figured this out when I demanded on being Jem for the 6th Halloween in a row, but whatever… I liked sparkly pink wigs.
And you might not believe me, but it’s true. I’d love to tell you that many of my culinary creations are the result of some seriously innovative brainstorming, buuuut…. they aren’t. And there are other things too. I lack all fashion sense. I’m terribly bad at decorating too. And! The only time I ever feel that stroke of genius is when I dip a spoon in a jar of peanut butter and smother it with chocolate chips. So when I’m lacking ideas for dinner I’ll usually ask my mom for suggestions. When she mentioned this corn chowder a few weeks ago, I stubbornly decided that it just didn’t sound good to me and there was nooo way I was making it.
Why are moms always right? Simple, Light Crab Cakes. Yesterday I broke out my grandma’s little red recipe book in search for her crab cake recipe. It is filled was quite the array of recipes, including this lime ham salad above which I can promise will not be making it on to the blog. Eeeek. That’s all I have to say about that. So… the secret ingredient for the crab cakes? Saltines. But only eight saltines. There is nothing more disappointing than ordering crab cakes in a restaurant, only to bite in and discover they are filled with junk. No fear, you won’t have that problem here. See, I have this little issue of rarely ever being able to make the same recipe twice. Some days, I just crave simple. And I’ve been dying to try this recipe for months. The outside is crispy and the inside is filled with tons of crabmeat. And he will eat them with 2 side dishes: macaroni and cheese and leftover 3 meat pizza. Easy Light Crab Cakes serves 1-2 1 pound lump crabmeat 8 saltine crackers, crushed 1 egg 1 tablespoon mustard pinch of cayenne pepper.
Favorite Family Recipes: Orange Chicken. I am all about having “Chinese Food” night. Rarely do we get Chinese take-out because making it at home is SO easy and much cheaper than buying it from a restaurant. I found this awesome recipe for orange chicken from blogchef.net. We made it the other night and LOVED it! Thank you Mr. Blogchef! If you haven’t seen his blog yet… you should definitely check it out. His Asian-style recipes all look so good! I love to serve this with either our Restaurant-style fried rice of our Copycat Panda Express Chow Mein. Ingredients Chicken: 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) 1 ½ cups all purpose flour 1 eggs (beaten) ¼ teaspoon salt ¼ teaspoon pepper Oil (for frying) Orange Sauce: Instructions Combine flour, salt, and pepper.
Copyright Favorite Family Recipes 2012 Also try…. Favorite Family Recipes: Chicken in Basil Cream Sauce. This is a very favorite recipe that I got from my friend Charisse. I made this chicken in basil cream sauce for my parents once and my Dad said this was the best chicken he had ever had! It is so good. Whenever we are having company over for the first time, this recipe is right at the top of the “impress our guests” list! The chicken is pan crusted in italian bread crumbs, and the basil cream sauce that you pour over the top is to die for! In fact, I now use the cream sauce in a lot of other recipes, it is so much better than any sauce you make with a can! Chicken in Basil Cream Sauce Ingredients 1 cup milk 1 cup Italian bread crumbs 4 chicken breasts cut into halves (8 pieces) 1/4 cup margarine 1 cup chicken broth 2 cups whipping cream 1 tsp dried basil 1/8 tsp pepper 1 cup grated parmesan cheese Instructions Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
Cheddar Crusted Chicken Fingers. Once upon a time I did not cook chicken every.single.day. Once upon a time I was also single. I don’t even remember what that was like. That can’t be promising three years in, right? This is only the oh, I don’t know, sixth chicken finger recipe I’ve shared? I have a premonition that once children enter this picture, I won’t have a difficult time adjusting to the culinary palate of a toddler. Just a hunch. Would you liked a snippet into my everyday life? A few weeks ago when I made those snickerchipdoodle cookies? “Toffee,” I responded. “I hate coffee!” “No… TOFFEE. “Isn’t toffee coffee?” “Um, no. “Wait… so you liked the cookie… you thought it tasted good… but the minute you “thought” there was coffee inside, you spit it out – EVEN THOUGH YOU LIKED THE TASTE?! “Uh. Ugh. So, the next day I caved. I did win a small battle on Sunday though with the green chili cheeseburgers we ate.
Oh well. You win some, you lose some, eh? Cheddar Crusted Chicken Fingers serves 2-3 2 cups low-fat buttermilk. Crockpot BBQ Beer Chicken. What is up with beer and me lately? I can’t get enough of the stuff. If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. I do like to drink it on occasion, but it’s not always my beverage of choice. However, when it comes to cooking with it? Best flavor ever. Basically, I love replacing water with alcohol.
And now… a peek into what a mess my kitchen appliances really are. You don’t even want to see my stand mixer. Look at that bun. I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing. Or is that just me? Crockpot BBQ Beer Chicken serves about 8-10 1 tablespoon onion powder 1/2 teaspoon salt. Crockpot French Onion Soup. Since I gave you a 14 hour recipe yesterday, I figured today we’d make it a little shorter. You know… like 9 hours. But! At least this time you won’t have to cover your entire kitchen in flour, spend four days digging dough out from under your nails, scrub melted burned butter off the bottom of your oven and give the entire recipe you made to someone else because you can’t be trusted around it.
This time you can just throw it in a big pot and forget about it. And drink beer while you’re at it. I can’t believe there was a time in my life that I didn’t think I liked onions. And even though I used to think I didn’t care for them? I still ordered french onion soup anyway. All I could think was… sign me up for that! For years after, I ordered french onion soup… and only ate the bread and cheese. I liked that set up. Then, as I’ve detailed before – much like his Diet Mountain Dew habit, my husband developed an addiction to caramelized onions and asked for them on everything. Caramely onions? Crispy Honey Lemon Chicken. This chicken is old. No… it really is – we first ate is seven weeks ago, then again two weeks later. It was a meal that I threw together quickly for dinner one night loosely based on the crunchy honey chicken, which is one of our favorites. I had zero intention of of sharing it, and especially no desire to photograph it, because after spending 8-10 hours nearly every single day in the kitchen covered in food and taking 200 photos just to get five good ones, the last thing I want to do it pick up a camera.
More likely, I want to throw one out the window. Twice. After sitting down with a plate and taking a bite, I decided it was way too good not to tell you about, so I hurried up and made the rice look pretty in a short and fat bowl and smashed it all on a ridiculously small plate. Hopefully you never have to come over and actually eat at meal time, because… it’s a hot mess and looks nothing like these photos. I’d actually be horrified. Hence the lack of pictures. Crispy Honey Lemon Chicken. General Tso’s Chicken. My husband has a “thing” for General Tso’s chicken. A relationship of sorts. On any given day when I’m in the mood for Chinese takeout, sit down Thai, or a Japanese steakhouse, he’s in the mood for … General Tso’s.
He rarely goes outside the box and tries anything new because his love for the crispy, saucy chicken dish is so strong. If it’s on the menu, I can’t even sway him into sharing the beef and broccoli, pad thai, or dare I say it: sushi. When I spied Rebecca’s recipe for General Tso’s chicken, I couldn’t wait to make it for dinner knowing fully that he’d flip his lid. The only issue? I knew I’d be making it all the time! I love making dishes like this at home because I know exactly what is going in them, as opposed to ordering greasy (albeit delicious) takeout in a box. Begin by adding the sesame oil, egg white and soy sauce in a bowl. Whisk in the corn starch. Cut your chicken into pieces … Then toss it into the mixture until it’s thoroughly coated. Stir, stir, stir! Description. Hearty Chili Recipe. I hope you like a thick bowl of chili. Uhh… because this pot contains all of this.
Above and below. Yep. Yes sirree. Oh! It’s my third Fall writing this blog and oddly enough, this is my third chili recipe. Ever. Yet here I am, semi-lying to you because technically this is the third time I’ve had to use a recipe; the other two being for my previous posts in order to share them with you. It’s cool because I like you. Soon after I got married, I quizzed my mom on how to make the perfect pot of chili. This is my ideal way to cook anything and as far as I know, I’ve never made a “bad” pot of chili. Best burger ever. This is one of those pots that is going to taste best after cooking all day. So I’m warning you: this makes a massive pot of comfort. Hearty Chili makes a giant pot, at least 12 servings 3-4 tablespoons of olive oil 2 pounds of beef chuck roast, cut into cubes 1 pound of boneless pork short ribs, cut into cubes 1 1/2 pounds of lean ground beef 1 onion, chopped 1 green pepper, chopped.
Pho-Pad Thai. Pad Thai!!!! I’m a total tease. This isn’t really pad thai. I’m not quite sure how the amazing chefs at the Thai restaurants make it. I’m pretty sure they have to go through Pad Thai training. It’s kind of like karate…gaining a black belt in pad thai. To regain your trust, this does have a great spicy and peanut-y flavor…in noodle form! So, I guess this could also be called Thai Peanut Noodles, also known as my Pho-Pad Thai. I got my inspiration from good ‘ole TJs’ Satay Peanut Sauce.
Anyway, if you’re in the mood for a Pho-Pad Thai. And you should make this for dessert. Ingredients 1 pound chicken breasts tenders4 servings lo mein noodles (whole wheat fettuccine)1 cup of shredded carrots1 cup of broccoli slaw2 tablespoons sesame oil1/2 – 3/4 cup Trader Joe’s Satay Peanut Sauce, to taste and moisture1/2 – 3/4 cup Better’n Peanut Butter, to taste and moisture2 eggs1 cup sprouts1/4 cup crushed peanuts1 green onion How-To Related posts: