This recipe is outstanding. Bragging rights for the best and easiest BBQ chicken start here. The extra step in marinating before baking makes it all worthwhile. I never knew baked chicken could be so yummy. The smoked paprika gives the chicken a subtle smoky flavor. If you don’t have that ingredient, invest now…..as we use it in the delicious fish tacos featured on this website as well. The perfect tenderness of the chicken comes from marinating in four simple ingredients. Enjoy!
I can’t believe I haven’t posted this recipe before. I made it about 10 times last summer. Everyone loves them and can’t figure out why. But I know the secret ingredient – a delicious, sweet barbecue sauce you mix in with the hamburger. You can make the sauce and even mix up the patties beforehand, and just throw them on the grill when you’re ready to eat. Because my family believes in living life to the fullest, we make them as sliders and serve them on delicious, sweet Hawaiian rolls. Enjoy!
There is something about stuffed pasta shells that sounds fancy and hard. There is something about making them that is easy and fun. It’s economical and great made ahead.
My first love is taking something to friends that maybe they don’t make themselves. It’s hard, as most of my friends are excellent cooks. I have made this several times over the past few weeks and everyone gives it two thumbs up. Add a salad and a loaf of French bread and call it dinner!
I came home tonight, and my husband had cooked this salmon. We’re always trying to eat more fish, but gosh it’s hard. I thought it was delicious, and my son even took a couple bites! Success!!
My friend Judi and I walk and talk… then talk and walk. Our talks always lead to food (shocker), the newest restaurants (big news in our small town), and the latest recipes that we have tried. We are still waiting for Jack Frost in Texas, but when he finally gets here…..we will be ready for something good to warm our bones. This is crockpot (from Crockin Girls) friendly and a treat.
- 4 Chicken Breasts (boneless, skinless)
- 2 Tablespoons Butter
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Celery Soup
- 3 1/2 Cups Chicken Broth
- 1 Onion, finely diced
- 1 Cup Celery, diced
- 1 Cup Carrots, diced
- 2 Chicken bouillon cube
- 10 Ounces Can of Biscuits, but you can make your own (yeah right)
EXCLUDING THE BISCUITS put all ingredients in the crockpot and cover and cook on LOW for 8 hours.
About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.
Place the torn biscuit dough in and cook until the dough is no longer raw in the center.
Looking for some comfort food? I am a 40 something year old that has never made a roast. Never say never. I made this last week and shared with family. A huge hit and so easy that it is ALMOST embarrassing. Almost….. The flavor is perfect. Enjoy this wonderful recipe shared by a friend. Bring on Winter!
1 chuck roast (2- 3 pounds)
1/2 package of dry Ranch dressing mix
1 package of Au Jus Gravy mix (I use McCormicks found by the brown gravy)
1/4 cup of water
4-5 peperoncini peppers (full of non-spicy flavors, located near the pickles)
1/4 cup of peperoncini juice from the jar
1/2 stick of butter, pats
fresh baby carrots and mushrooms (optional)
cream of mushroom soup (optional)
Put the water in the bottom of the crockpot, Add the thawed chuck roast. Sprinkle the ranch dressing mix and the Au Jus Gravy mix on top of the roast. Next add the butter pats on top of the roast. Finally add the peperoncini peppers and juice.
Cook for 8 hours on low heat in the crock pot. The final two hours I did add fresh mushrooms and carrots. Once the roast is done, I ladled a cup of the juice (from the bottom of the crockpot) and cooked on the stove with a 1/2 can of cream of mushroom soup. I used a whisk to mix until well heated over medium heat. Gravy perfection!
We had so much fun with Truman in town seeing us last week. After doing a little indoor skydiving, we went to Dave & Busters and had chocolate fondue. It was such a hit that the next night, we decided to make cheddar cheese fondue. It was loved by all! We served it with three kinds of bread (pretzel rolls, ciabatta and wheat bread), roasted potatoes, mushrooms, broccoli and squash (the veggies we had on hand) and chicken apple sausage. Do this with your kids for a really fun night!
4 cups shredded sharp cheddar cheese
2 tablespoons cornstarch
2 cups whole milk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
Any kind of bread
Toss the shredded cheddar cheese with cornstarch in a large bowl. Set aside.
In a medium saucepan over low heat, whisk the milk, mustard, Worcestershire, salt, white pepper, and nutmeg, stirring occasionally, until it is hot and begins to gently bubble. Using a whisk, gradually add in the cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Season to taste with additional salt and pepper if necessary.
Pour the mixture into a fondue pot or bread bowl. Serve immediately with accompaniments on fondue forks or skewers.
You know you have faith in a recipe when you post it before you even try it. I posted this about a year ago and have made it several times since. It’s so good and is one of the few meats that even gets thumbs up from my son! If you haven’t cooked with hoisin sauce or five-spice powder, you should! They are so good – you can find them in the Asian section. Enjoy!
Leftover pork makes an excellent addition to fried rice or noodle soup. Serves 4-6.
1/2cup soy sauce
1/2cup apricot preserves
1/4cup hoisin sauce
1/4cup dry sherry
2tablespoons grated fresh ginger
1tablespoon toasted sesame oil
2garlic cloves, minced
1teaspoon five-spice powder
2teaspoons vegetable oil