Sweet Soy Glazed Chicken & Onions

As everyone can definitely tell, I’m always looking for new ways to try out chicken.  Chicken is so versatile and delicious almost any way it is prepared.

This was great.  The recipe definitely only serves two, but it could easily be doubled or even tripled if need be.

Zack hates ginger, so he is always apprehensive when a recipe calls for it, but you could not taste it in this dish.  It meshed so well with the rest of the flavors.

Sweet Soy Glazed Chicken & Onions

Serves 2.

– 2 chicken breasts, cut into bite sized pieces

– 1/2 an onion, sliced thinly

– 1 T cornstarch

– 1 T water

– 1/3 c soy sauce

– 1/3 c sugar

– 1/4 c cider vinegar

– 1/2 t garlic powder

– 1/2 t ground ginger

Preheat oven to 425 degrees.  Grease a 9×13 baking pan and add the cut up chicken and sliced onions.  Set aside.

In a medium saucepan, whisk together the cornstarch and water until completely smooth.  Add in the rest of the ingredients and whisk until combined, bring to a simmer, and allow to cook until thickened, about 8 minutes.  Make sure you keep stirring everything so it doesn’t burn while it cooks.

Pour the sauce over the chicken and stir to make sure everything is well coated.  Bake for 25-30 minutes, until everything is cooked through.

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Pizza Bites

Growing up, I loved those frozen pizza bites.  You probably know the ones I’m talking about.  They’re rectangular and frozen and you just pop them in the microwave.  They are probably full of preservatives and horrible for you, but oh so good.

This recipe reminded me a lot of them when I saw it, so I decided to make some for Zack.

He said they were really good.  They were a great bite-size treat!

You could really put any toppings in there.  I just used pepperoni, because it’s Zack’s favorite.

Pizza Bites

– 1 pizza dough (homemade, canned, refrigerated… up to you)

– ~ 3/4 c mozzarella cheese

– 2-3 oz thin sliced pepperoni

– 1 tsp Italian seasoning

– 1/4 c olive oil

– 1 1/2 T grated Parmesan cheese

– pizza or marinara sauce

Prepare pizza dough and roughly chop pepperoni.

Preheat oven to 400 degrees.  Grease a pie pan.

If using refrigerated pizza dough, roll dough out into a large rectangle and cut into 24 pieces.  If using homemade dough, just pinch off walnut sized pieces as you go.

In each dough piece, place a couple of pieces of chopped pepperoni and some cheese.  Seal dough around meat and cheese and place seam side down in pie pan.

Repeat for each bite.

Once assembled, combine oil and spices and brush over the dough.  Sprinkle with Parmesan cheese.

Now you can cover with plastic wrap and refrigerate or freeze or bake right away.

When ready to bake: bake at 400 degrees for 16-20 minutes.  Serve with warm pizza or marinara sauce.

Baked Lobster Tails

Zack and I love seafood – especially lobster, crab, and shrimp.  The only problem is the price.  Lobster is incredibly expensive (to us anyway) so we rarely ever have it.

We wanted to have a special dinner for New Years though and went to our health food grocery store and lobster was on sale!  We knew we had to get it.

I had never made it before and was worried that I would mess it up and ruin our special dinner (and waste a ton of money).

Luckily, this recipe was super easy and they turned out perfect!  If you like lobster, I highly recommend trying this recipe.  It’s relatively healthy and absolutely delicious!

Our yummy New Years Dinner: lobster tails, green beans and baked hush puppies.  Yum!

Baked Lobster Tails

– 4 lobster tails (8-10 oz each)

– 1 c water

– 1 T minced fresh parsley

– 1/8 t salt

– dash pepper

– 1 T butter, melted

– 2 T lemon juice

– lemon wedges and additional melted butter, optional

Split lobster tails in half lengthwise.  With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Pour water into a 13×9 baking dish; place the lobster tails in dish.  Combine the parsley, salt and pepper; sprinkle over lobster.  Drizzle with butter and lemon juice

Bake, uncovered, at 375 degrees for 20-25 minutes or until meat is firm and opaque.  Serve with lemon wedges and melted butter, if desired.

Old Fashioned Mac & Cheese

There is nothing more delicious than mac & cheese.  It is the perfect side dish for any occasion – from a formal Thanksgiving dinner to a outdoor barbecue with friends.

Zack LOVES macaroni and cheese.  He said “yeah, you can go ahead and make this everyday if you want.”  He’s so funny!

I’m including two different variations that are both really good but a little different.

The second version is much more aesthetically appealing, but they are both delicious! Art Colleges could teach you more about aesthetic appeal.

Old Fashioned Mac & Cheese

– 2 T butter

– 2 T AP flour

– 2 1/2 c milk

– salt & pepper to taste

– 3 c shredded cheddar cheese, divided

– 2 c elbow macaroni, cooked

Melt butter in saucepan over low heat. Mix in flour.  Gradually add milk, stirring constantly.  Add salt and pepper to taste.  Cook over medium heat just until mix starts to boil and thicken.  Add 2 1/2 cups cheese; stir until melted and smooth.  Mix in macaroni, transfer to a greased 2 quart casserole dish.  Top w/ remaining cheese.  Bake, uncovered, at 350 degrees for 30 minutes, until bubbly.

Serves 4-6.

Another Variation of Mac & Cheese (Better)

– 2 1/2 c elbow macaroni

– 1/4 c butter

– 1/4 c AP flour

– 1/2 t salt

– 1/4 t pepper

– 1/4 t ground mustard

– 1/4 t Worcestershire sauce

– 2 c milk or half & half

– 2 c shredded sharp cheddar cheese

Heat oven to 350 degrees.  Cook and drain macaroni as directed on package.

Meanwhile, in 3-qt saucepan, melt butter over low heat.  Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat.

Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.  Stir in cheese until melted.

Gently stir macaroni into cheese sauce.  Pour into ungreased 2-qt casserole dish.  Bake uncovered 20-25 minutes or until bubbly.

Scorched Teriyaki Green Beans

I love green beans.  They are pretty versatile and very easy to cook.  For that reason, I’m always looking for new ways to make them.

Even though Zack is not a big fan of Teriyaki, I decided to give these a whirl anyway.

They were okay, but the teriyaki sauce was extremely overpowering and made the beans so salty that it was almost intolerable.  Needless to say, making them was a one time thing.

If you decide to make them, I strongly recommend using a low-sodium Teriyaki sauce.  I could feel my blood pressure raising with each bite I took! haha!

I think it is important to not only share the good recipes, but also the ones that we did not necessarily like as much, because everyone’s tastebuds are different and what might not be that good to us might be delicious to someone else!

Scorched Teriyaki Green Beans

– 1 lb green beans, ends and strings removed

– 3 T teriyaki sauce

In a skillet, saute beans in water, adding water along the way, until beans are the desired texture.  Allow water to evaporate, then continue to cook until black spots appear on most of the beans.  Toss regularly during the cooking process until beans begin to soften.

Reduce heat, add teriyaki sauce and an equal amount of water and continue to toss and cook for another 30-60 seconds, taking care not to let the sauce burn.  Serve hot.

 

Rosemary Chicken and Rice Dinner

One of my favorite summer dinners is grilled rosemary chicken.  Since grilling season is taking a back seat, I needed a new way to enjoy this delectable chicken.

I had the idea to cook it in a cast iron skillet, because let’s face it, everything is great cooked in cast iron.

I had some mushrooms left over from a previous dinner, so I threw those into the marinade, too.

Rice was an obvious choice for a quick and easy side dish.

It turned out great.  Just as delicious, in a different way, as the grilled variety.  Plus, the mushrooms were easily some of the best ones I’ve ever had.  The marinade made them incredible.

Rosemary Chicken & Rice Dinner

– 1/3 c red wine vinegar

– 1/3 c olive oil

– 1 t garlic powder

– 1 t rosemary leaves

– 1 t salt

– 1 t Dijon mustard

– 1 lb skinless, boneless chicken breasts, cut into 2 inch pieces

– 1 c brown rice, cooked

– 1 c mushrooms

Whisk together first six ingredients in a small bowl.  Place chicken and mushrooms into gallon size Ziploc bag and pour marinade over it.  Allow to sit 2-24 hours (longer the better).

When ready to make, heat a cast iron skillet over medium high heat.  Add chicken and mushrooms and a small amount of the marinade.  Allow to cook, tossing occasionally, until chicken is cooked through, about 10 minutes.

Serve over cooked rice.

Serves 2.

Chicken and Dumplings!

First off, let me just say that chicken and dumplings are my all-time favorite food.  They are relatively easy to make (although quite unhealthy) and the ultimate comfort food.

Today was kind of chilly and the smell of fall was in the air…the perfect day to make some southern-comfort-food cuisine!

Doesn’t that just look delicious?  I splurged and had seconds.  Sh, don’t tell!

 

Chicken & Dumplings

Ingredients:

3 or 4 chicken breasts

– 32 oz chicken broth (I use low sodium and fat free)

– 1 can cream of chicken soup

– 1 10-count can flaky biscuits

– salt and pepper to taste

– flour

Directions:

Cook chicken breasts in a pot of water until fork tender (about 45 minutes).  Then, bring chicken broth to a boil in a medium to large pot.  Stir cream of chicken soup into the boiling broth.  Add salt and pepper.

Pull biscuits apart into 3 layers.  Dip each layer into flour, coating entirely.  Then, tear each layer into 3 more pieces and drop into the boiling broth mixture.

Do not stir biscuits a lot or they will cook up.  Instead, gently push dumplings down into the broth as they float to the top.  Cook about ten minutes after last dumplings are added.

Cut up the chicken and add to the broth mixture. Turn it on low until ready to serve.

Look at that yummy goodness!

 

 

 

Hello!

I’m Jenn.  I’m 20 years old, but people say I act like I am middle aged.  I live in Virginia with my boyfriend and our two cats.  I’m currently a college student, but in my spare time I am an avid cook and baker and want to share my love of food with as many people as possible.

I’ve only been really into cooking and baking for about a year now and my passion just keeps developing more!  My mom really got me started in the culinary world.  For as long as I can remember she’s been making homemade goodies.

My boyfriend, Zack, is my loyal taste-tester (and believe me, sometimes stuff just does NOT turn out well) but he’s still a good sport about everything.  Plus, all of our baked good leftovers are sent with him to work! 🙂

Here are a few pictures to introduce our little family:

Here’s Zack and I at Yosemite National Park in California this past summer.


This is Max.  He’s our four-year-old little boy. We adopted him and Ezio from the local Humane Society.

Meet Ezio! He’s less than a year old and very much still in kitten stage (if you can’t tell from him climbing all over furniture in the picture :-))

I hope you enjoy.  Feel free to ask questions about anything! And, please, if you have any awesome recipes, feel free to share!