Honey Garlic Chicken

I have the worst luck with making chicken, I don’t know what it is, This sauce came out thick like weird molasses candy, and I just felt so unhealthy eating it. Not sure If I will make it again, but happy I tried it.

Ingredients:

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breasts, cut crosswise in half
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten

For sauce:

  • 1/2 cup honey, or more, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
  • Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
  • Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  • Serve immediately with honey garlic sauce.

Baked Hummus Spinach Dip

Here is a recipe I got from Lo Bosworth. Were BFFLs!!! jk I wish, I just follow her on instagram. This recipe is great because its a healthy alternative to other dips and it kind of tastes like some sort of artichoke dip.

Ingredients:

  • 7 oz container of Sabra Hummus ( I used garlic because I love garlic)
  • 2 cups of fresh spinach
  • 3/4 cups plain yogurt
  • 2 Garlic cloves
  • 1 egg
  • salt and pepper
  • olive oil
  • Stacy’s Pita Chips ( I used triscuits)

Process:

  1. Put Spinach and garlic n food processor and pulse until garlic has been diced and spinach is small.
  2. Mix together yogurt and egg in a bowl.
  3. Combine all ingredients, and place into oven safe dish.
  4. Drizzle top with olive oil.
  5. Bake at 375 for 25 minutes

I over baked mine because I thought I would see some sort of bubble or browning, neither one happen! So definitely keep it in for 25 minutes and trust that it is ready :)

Success

Easy, Quick and Cheap Bean Dip!

I made this during todays third snow day of the year. I just used white beans I already had in the house, it was so easy and pretty tasty. It tastes healthy, and I like the texture better than hummus, less chunky. 

  • 1 15-ounce can of canellini beans (rinse them well and pat dry before using)
  • 1 small garlic clove (you can use a little more or a little less depending on your preference)
  • The juice from about half a lemon ( I cheated with lemon juice from a bottle)
  • A little more than 1/8 cup extra virgin olive oil
  • Kosher salt to taste

Throw everything into food processor and blend until its smooth! So tasty! 

I ate it with everything I had, I tried it with pretzels, carrots, bagged pita chips and even pita chips I made from home. 

TO make pita chips from home, Spread thin layer of butter over pita bread, (flat like a wrap) and sprinkle some garlic powder. Throw in toaster until pita begins to bubble and become light brown. 

There are so many things you can do with this dip. Put chunks of anything over it. Shrimp, garlic, make it greek with chopped cucumbers, feta and tomatoes. Mix in some pesto or some arugula. 

Chicken Gnocchi Soup (Olive Garden Copycat)

Dying to make this soup for years: this rainy fall day proved to be the perfect time! I brought it over to my cousins house to enjoy for dessert and little Audrey couldn’t get enough of it. She kept wanting more bowls and when we cut her off she kept saying I wish I could have more!!!  Thanks Cinnamon and Spice! 

3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced ( didnt use celery I hate it)
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi ( Found this at target)
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil ( I didnt use this)
fresh grated Parmesan and/or Romano, for serving

Instructions

  1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

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Easy Bruschetta

This an appetizer I used to make in high school when I thought I Was a highly skilled cook. It can make people think you are at least!

 

  • One loaf of baguette bread
  • 3 vine tomatoes
  • 4 Garlic Cloves
  • 1/4 olive oil
  • One ball of Mozzarella Cheese

Chop up that bread in slices. Chop your garlic add to olive oil. Brush the olive oil on the bread, if you need more just add more garlic and olive oil!!! Chop tomatoes, and sprinkle them on top of slices. Finely slice mozzarella, and put on top.

Throw in the oven on a HIGH broil until the cheese is melted!!!

Serve while warm, Enjoy!!!

 

Tasty Dip

Okay so my Aunt June, always brought this to parties, and I decided I needed the recipe to bring along with me to any party. I also used this at my VMA viewing party. I recently brought this to game night, where we played Left, Center, Right, who’s played that yet? Its super fun. We love playing with bills, makes it super competitive. I brought this dip, and once you have one you cant stop.

 

2 Blocks of Cream Cheese

Green Onions

Cloves of Garlic

Wet Crushed red pepper, ( I use dry)

Appricot Jelly

Box of Ritz crackers

 

I didn’t use any amount because I wasn’t giving any amounts! Put in as many green onions as you want chopped, as many cloves of garlic. I use three usually. I don’t have wet red pepper so I use dry. Just a few sprinkles. Soften the cream cheese and mix in all the ingredients. I form a ball on a plate, microwave the jelly and pour it over the cream cheese dip. I chop additional green onions and sprinkle them over the jelly.  Lay out ritz crackers and it will literally disappear .

 

Success! yummy!

Mushroom Garlic Cream Tartlets

VMAS 2013. Rumors flying around of an Nsync Reunion. I had to be prepared. What snacks do you serve at a VMA viewing party where your childhood boy band is reuniting after 11 YEARS? My prayers were about to be answered. I was frazzled. I dug my old Nsync poster out of my closet put that up on the wall, and furiously starting making appetizers. I wanted to make something with pillsbury rolls cuz I always liked appetizers like that, so I searched the pillsbury website and found this. 

 

Ingredients

 

    2 tablespoons butter or margarine
    1 package (8 oz) fresh mushrooms, finely chopped
    1 tablespoon all-purpose flour
    1 tablespoon finely chopped onion
    2 cloves garlic, finely chopped
    1/2 cup whipping cream
    1/4 cup grated Parmesan cheese
      1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
    2 tablespoons chopped fresh parsley
  1. Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
  3. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
  4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

Heres how I felt about it: First off I didn’t use the parsley, cuz… eww. I thought it was a lot of work for just the few tartlets it made. One little pan of mini muffin tartlets. Definitely tasty, not worth to make for any kind of party because its so much work for such a small amount of product! I would recommend for a very small party where you feel like making a tasty appetizer. 

 
 
 

Lindsey’s Special Sauce

OMIGOD. so I just MADE UP spaghetti sauce. Paleo. I am so IMPRESSED with myself. Heres the deal:

I have always hated spaghetti and meatballs, I LOVE tomatoes (eat them like apples) and I love pizza sauce, but there is something about spaghetti sauce I never liked. Red sauce eww. Just dont enjoy it. Same way how I love pickles but hate relish.

So the other day I decided to try Spaghetti Squash. Because thats what I can eat on Paleo. So Spaghetti Squash is easy, cut in half, take out the seeds, and bake face down at 350 degrees for 45 minutes. Then I added Prego Sauce, (not Paleo friendly) and I HATED IT. you know why because it tasted JUST LIKE SPAGHETTI. for real. So I recommend spaghetti squash, because you REALLY can’t taste the difference. It’s what they say I know. But its true.

So time to try again but this time with my own sauce. This was also the first time I was cooking with coconut oil. I have been hesitant to cook with coconut oil because I thought it was taste coconutty, and I dont like coconut. WRONG. its such a high quality oil, and it DOES NOT taste like coconut!

So I threw in some sweet onion. (half) and two cloves of garlic, and a handful of sliced and diced mushrooms. I sautéed them for a while. Then grabbed a can of whole tomatoes, and put in the juice of the tomato and the tomatoes and diced them in the pan. Simmer Simmer Simmer.

Serve over spaghetti squash. MAN. SO GOOD. It DID NOT taste like Spaghetti Sauce. It kind of tasted like a gourmet pizza sauce, they kind you eat on a margarita pizza or something.

Here is my meal for the night: spinach and cauliflower “mashed potatoes” wasn’t a fan of those….

DELISH, SUCCESS.

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