Pinterest Has Me Cooking Again!

Okay, truth be told, I never stopped. I just didn't have the time for posting about it. Some months, it's difficult enough for me to maintain my weekly schedule, let alone trying to post semi-weekly. Anyhow, I chose to take over Sunday's post for Pinterest recipes this week because the two I made this week were yummilicious and I had to share.

I'm going to begin with dessert since I make this one first, and well, dessert . . .

1-2-3 Apple Crisp

I really hope the blogger doesn't mind me borrowing her picture because this one didn't last long enough to take one. (I think that's a theme around here.) It was outstanding, and my roommates absolutely loved it. I, however, think it needed more oats, so I'll probably double the oats the next time I make it. Still, simple, delish, and by putting it together before dinner, I could throw it into the oven to bake while we ate. Perfect timing never tasted so good.

Crockpot Chicken and Dumplings

This is another with no picture. Sorry gang, but yesterday morning, when I made it for dinner, I couldn't predict I'd be out of the house when the hordes descended upon the slow cooker.

I have to admit, I took a few liberties with this one. First, it desperately needed pepper, so I added some at the end. Cooking pepper makes the flavor expand and you run the risk of making a dish too spicy, especially in the crock pot. Second, I used homemade chicken stock that I had in the freezer. It was left over from another Pinterest recipe that I will probably share my thoughts on at a later date.

But here's the kicker: By the time I got home, it was GONE! I walked into the kitchen around 2:00 a.m. to find nothing left of my chicken and dumplings but the broth. So I ladeled some into a mug and had an early morning snack. It was excellent.

Later, I found out the one of my roomies was wise enough to fill a dish and tuck it away so I could taste the fruits of my labor. It was even better when I had it for lunch this afternoon. And the rest of the leftover broth? We've been taking turns heating it up in mugs to stave off this unseasonably chilly weather.

So there you go, two tested Pinterest recipes that are definitely worth a try.

Happy Cooking!

Hiya Honey!

Where do I begin? Both of these recipes became quick favorites and neither takes much prep time. One, I followed to the letter. Well, as much as I ever do. You see, unless you're baking, the science of cooking is inexact, so your grandmother's "a little of this, a little of that" is completely valid, and pretty much an accurate summation for a recipe.

Anyhow, the first recipe I followed closely, but the second went right out the window.

Each of these recipes is yummy on its own, but because they both contain a fair amount of honey, they also pair well.

Parmesan Honey Pork Roast

This fantabulous creation is my favorite slow cooker main dish to date. While I followed the base recipe for the sauce quite closely, I chose to use boneless chicken breasts (2 1/2 lbs.) instead of pork. Yes, this would make an amazing pork roast, or ribs, or butt. But I also knew, just from the ingredients that it would make fabulous chicken breast, or wings, or thighs.

I did serve it, as suggested, with mashed potatoes, but I did not thicken the gravy. Instead, I chose to just leave the sauce as loose as it came out of the pot. (I'm not so big on gravy.) I will warn you, the measurement for the basil sounds like a ton, but it was perfect. And I think I'd rather serve this with a brown rice pilaf than potatoes. (I promise I will eventually get around to posting that recipe.)

This is definitely one of those go to entrees for any time of year. There's no standing over a stove and no turning on the oven during those hot summer months. But it's also great as part of a stick to your ribs winter meal. I matched it with the cold broccoli salad below, but it would be great with oven roasted root vegetables as well.

original recipe and photo from everybodylikessandwiches.com

Broccoli Crunch Slaw

Many moons (nearly twenty years) ago, on my very first trip to Florida, I was dragged on a grocery shopping excursion to WalMart. It was there that I first tried the deliciousness that is broccoli slaw. Yes, the ability of southern chefs to turn virtually any vegetable into a "slaw" astounds me, but I've learned to trust them thanks to this one. It was amazing!

I enjoyed it so much that when I moved to the southwest, one of the first things I did during my first excursion to WalMart was stop at the deli counter and purchase two pounds of the stuff. Then I began scanning recipes on Pinterest to try and find a broccoli slaw that could duplicate it. Alas, I failed to find an exact copy, but thanks to this recipe, I was able to adapt one to fit my own taste and I happen to love it.

Don't get me wrong, this one is terrific, but I prefer the one I use because it's quicker, kind of a cheat, actually. My dressing is based on this recipe, and any other ingredients I use come out of "a little of this, a little of that"-type experimentation.

Quick Broccoli Salad

Chopping an entire head of raw broccoli is a royal pain. Also, blanching your broccoli for this recipe rather than serving it raw is a good idea unless you have time to let it sit overnight so it can soften a bit. That said, I do neither. I buy the chopped, frozen broccoli and thaw it. The texture is perfect and the broccoli is already washed, blanched, and chopped for you.

I also make a ton at once because it seems no matter how much I make, it's not enough. (I actually double this recipe if I plan to take it anywhere even though it's already about doubled from the original.) I like to have this all on its own. It makes a great lunch, but it's also a terrific side dish any time of year. And it's a novel substitute for a basic garden salad.

for the dressing:

1 (6 oz) container of plain Greek yogurt (or about 3/4 cup of homemade)

1/4 c lemon juice

1/4 c honey

few dashes of Tabasco to taste

for the salad:

2 (14-16 oz) bags of chopped frozen broccoli

1/2 red onion, diced

1/4 c of roasted, unsalted, chopped walnuts, pecans, or almonds

1/4 c dried cranberries or raisins (or both)

1/4 c unsalted sunflower kernels

2-4 strips of bacon, cooked until crisp, and chopped or crumbled (optional)

In a large bowl, whisk together all the dressing ingredients

Add salad ingredients and fold together until evenly mixed

Let sit in refrigerator for a few hours or overnight

Make sure the broccoli is fully thawed before serving

If you're not using bacon, you may want to add a pinch of salt to the dressing before you add the salad ingredients.

Happy Cooking!

The Way to a Man's Heart

My grandmother really did tell me that the way to a man's heart was through his stomach. She was the one who taught me most of the basics of cooking. Mom did too, but I think Babcie was the bigger influence on me when it comes to all things culinary. Anyhow, how could I not experiment with a recipe called "Man-Pleasing Chicken?"

I decided to blog three recipes today rather than the usual two because I assembled the three as a meal. And they all came out great. I would definitely recommend all three. But first, that chicken . . .

Man-Pleasing Chicken

I have no doubt this recipe would please just about any man, but who really cares? This sauce would also be great on pork chops or even on a pork tenderloin. I saved the leftover sauce to use with chicken fingers, but I will warn you: it tastes much better after it's cooked. It's good when you mix it up, but once it's heated and has had a chance to caramelize a bit, it's downright addictive.

Since I'm not a huge fan of dark meat, I opted to use boneless chicken breast rather than the recommended boneless thighs. Additionally, because I am currently without a traditional oven, there was no need for me to adjust the cooking time for the breast. You may need to do so since traditional and toaster ovens tend to bake a bit differently.

Oh yeah, one minor change I made: I did not sprinkle rosemary, or even a substitute over the top of the finished chicken. No rosemary because I can't stand rosemary (but oregano or tarragon would be a good substitute). No herbs at all because I completely forgot by the time I finished cooking the entire meal. (Oops!)

I boosted this gorgeous photo from the recipe page. Click to go there.

Hasselback Potatoes

I must admit, I've wanted to make this recipe since the first second I saw the pin. I've been waiting, not so patiently, for the right main dish to serve it with. Of course, typical me, I neglected to notice that I would have to use the oven for two different recipes. Yeah, not really possible when you're baking on the countertop.

So I compromised. I assembled the whole thing and wrapped it in plastic, then microwaved the potatoes for ten minutes. (Which, by the way, is my favorite way to make baked potatoes.) I will do it in the oven some time soon, because the microwaved version was a roaring success. Obviously, the nuked potatoes weren't  crispy, but the flavor was amazing!

The World's Best Brussels Sprouts

Okay, I don't necessarily agree with the name, but I think Stephanie O'Dea is definitely onto something with this one. I'm not sure whether I've ever met a Brussels sprout I really didn't like. They may very well be my favorite vegetable.

I figured, given the fact that this recipe had some dijon mustard in it, it would be a good companion to the chicken and I was right. There's just enough dijon to give it a little kick. However, I would not recommend this dish be a regular. Not with that much butter. But then, as I've stated before, many times, I prefer my vegetables completely naked.

The recommendation for this one is a small crock pot. I only have a 6-quart and the dish came out very good but didn't get that toasty crust that resulted in Stephanie's version. The bright side: I now have a good reason to seriously consider buying a smaller crock pot. Yes, I probably could have cooked them on the stovetop, but then I wouldn't have had an excuse to use my slow cooker.

Happy Cooking!

Two Avocados and a Chicken

Okay, I completely cheated on these two because I didn't actually follow either recipe to the letter. However, I was in the ballpark in each case.

Here goes . . .

Avocado Chicken Salad

One of my favorite foods in the world is chicken salad, but I'm allergic to soy. Anyone in the know understands that means no mayonnaise. Now, a little mayo, once in a while, won't kill me. Heck, it won't even affect me, but more often will give me a rash, and regular use . . . let's just say it isn't pretty. So, when I saw the recommendation that I could replace the mayonnaise in my beloved chicken salad with avocado, I was all over it.

By the time I reached the produce section at WalMart, I was exhausted and my cart was so full, I couldn't fit anything else into it. (For the record, I bought way more than just groceries that night and the produce section was my last stop.) I just wanted to get out of there and go home. Nearly two weeks later, my fridge, freezer, and pantry are still packed full. I may not need to buy groceries until Valentine's Day.

Anyhow, since I doubted I would use green onions in anything else, and I already had a bag of white onions intended for other recipes, I decided to skip those green onions. By the time I got to making the chicken salad, I had decided to skip the onion completely.  Here's what happened:

I poached the chicken in chicken broth (my favorite way to poach chicken--the flavor is amazing). After I let it cool and ran it through the food processor, I mixed it with the mashed avocado and about a tablespoon of lime juice. Then I gave it a quick taste.

That, my friends, was when I decided to abandon the recipe. You see, I'm not a huge fan of onion in my chicken salad, so I decided to just make it the way I love it: some chopped celery, salt, pepper, and chopped garlic. Normally I'd use garlic powder, but I hadn't yet found the garlic powder I packed. (Yeah, I know it seems strange that I brought garlic powder all the way from Boston, but it was crazy cheap, so I bought a big container of it right before I moved because I use so much of the stuff.)

The verdict: I've read that avocado can be used as a substitute in many recipes. Now I'm willing to try it just about anywhere. Oh, and pretty soon, I'll be posting my own recipe for guacamole.

I totally stole this photo from Becoming Betty's blog

Spinach Salad with Chicken, Avocado, and Goat Cheese

In all honesty, the reason I pinned this one was for the vinaigrette recipe, and I was less than impressed. Too much oil. I'm not a fan of oily dressing. Next time I try it, I'll replace a tablespoon of the oil with an extra tablespoon of mustard. When I threw the salad together, I did just that: I simply threw together whatever raw veggies I had in the fridge, plus some poached chicken breast that I cooked when I made the chicken salad and, of course, some avocado.

Still, the combination in the original recipe looks yummy, so it'll find it's way onto my plate at some point.

Happy Cooking!

Not Quite Top Chef

My BFF will be the first to tell you she's not the best cook in the world, but it's not because she's incapable. She's just not one of those people who can open the door to the pantry, grab a few items, and throw together a whole new creation.

What she IS good at, however, is finding quick and easy recipes that taste amazing. So I thought I'd share with you the latest. My personal goal (one of these days) is to remake this one from scratch so I have complete control over ingredients. Meanwhile, I'll make it once in a while with the gluten-free pre-breaded goodies from Perdue.

I could gladly eat chicken tenders for every meal.
Give me a side of onion rings and I'm a happy camper.

*Mom's Breaded Barbecue Chicken

1 package pre-breaded chicken of your choice

bottled barbecue sauce of your choice

Lay chicken pieces out on ungreased baking sheet.

Sparingly drop barbecue sauce on chicken. (The goal here is not to douse the chicken in the sauce but to add some flavor by getting the breading to absorb the sauce.)

Flip.

Repeat on other side.

Bake according to package directions.

I'm not kidding. It's really that simple. And how does it taste? Would I share a recipe with you I didn't love? This is definitely one of those dishes to throw together when there's literally zero time to cook.

Happy Cooking!

*I call my BFF "Mom" online to protect her anonymity.