Sunday, February 28, 2010

Almond Chicken

Recently I was talking with a group of friends and they were expressing how much they hate crock pots. I nearly died...I so love mine! I love that when you know the days are going to be nuts in the afternooon/evening you can deal with it early in the day and the longer it cooks the yummier it is.
But I gotta say, in their defense, that if I still had to use my old crock pot with a glass lid that "sits" on top to keep the moisture in, I would hate it too. I have the best crock pot in the world that has a rubber seal and latches tightly shut (also great for traveling because its air tight). This keeps all the moisture in so nothing is ever dried out...whew!

Seriously...I can't say enough about this crock pot. Ya need one. Period.

Ok Ok...on to the recipe. This is for a chicken main dish called almond chicken. It is super yummy and my kids totally love it. You start off with some celery. I use 3 stalks.

Chop em up to whatever size you prefer...this is what I did ;)
Put your chicken in the crock pot. You can leave it in full breasts or cut it like this. If you don't get it started early then you will need to cut it up so it cooks in time!

Then you will add a can of broth, soy sauce and dried minced onion over your chicken.
Then cook 2 strips of bacon and crumble it. I use the microwave bacon, zap it for 30 seconds and then crumble. It saves a whole lot of work...specially for a recipe like this that needs a measley 2 strips hehe
Then add your bacon and the chopped celery to the chicken. Cover and cook on low 3-? hours
When it is done it will look something like this.
**Bonus your whole house will smell super super yummy**
I like to serve it over brown rice and have more veggies and fruit. If you add a little of the broth mix over your rice it is super yummy too!
Here is a close up! I hope you like is one of our fam favorites and other than the little bit of bacon, pretty healthy too! What a bonus!
Just in case you are wonderin why its almond are supposed to sprinkle almonds at this point. I was out of them but it takes it to another level of yumminess!

Almond Chicken
1 can chicken broth
2 strips bacon, cooked, crumbled
2 tbs butter (I omit this because of allergies and its still fine)
3-4 boneless skinless chicken breasts
1/4 C dried minced onion
2 tbs soy sauce
1/2 tsp salt
1 1/2 C celery, chopped
Hot Cooked Rice
1 C slivered almonds (toasted is best)

Happy Cooking!


Saturday, February 20, 2010

Amanda's Rumbi Noodle Bowls

Recently a good friend of mine brought me lunch from Rumbi. Instead of my usual brown rice with teriyaki chicken, she bought me a noodle bowl. I will never look back. I was craving one yesterday and decided to venture out and create my own. It was equally as yummy and my kids were even willing to eat the veggies! ( I know right ;)

I started out with 1 lb of whole wheat spaghetti noodles. Cooked em, then drained em!

Then I added 1 zucchini and one yellow squash to 1 tsp olive oil and sprinkled them with Pampered chef asian seasoning, s&p. I think you could get creative and put any spice you like. I grilled them and set em aside.
Then I coated the chicken in the KC Masterpeice Teriyaki and cooked till brown. I prefer this teriyaki because it is thick like a dip, not watery like many teriyakis!
Then I just layered the noodles, veggies, chicken and poured some more teriyaki on the top!
It was so super yummy and took almost 15 minutes to make the entire thing! I love an all in one meal like this with carbs, protein and veggies! Yes it does taste better if you have these adorable pampered chef dots dishes. Just ask Matt...
I hope you try it and like it! It will be one of our new family favorites now!
Happy Cooking!

Tuesday, February 16, 2010

Valentine Tea Cakes

For Valentine's this year I made these fun cookies for Matt's employees, the women I visit teach and my cute kids! Everyone simply adored them and I had several requests for the recipe so I thought I would share it on my blog!!

Instead of a sugar cookie recipe I use this recipe...I think its fluffier and yummier and works out perfectly every time! I will never look back! I am posting my buttercream recipe as well!
Happy Baking!

Amanda's Tea Cakes
1 C butter
2 C sugar
3 Eggs
1 tsp vanilla
5 C flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 C buttermilk

Cream butter and sugar. Add eggs one at a time. Add vanilla and buttermilk. Combine flour, baking powder, baking soda, and salt in seperate bowl. Add slowly to wet mixture. Cover and refrigerate one hour. Flour until not sticky and roll out 1/4" thick. Cut out with cookie cutters and place 12 per jelly roll pan. Bake at 350 degrees for 8 minutes. Remove onto wire rack 30 seconds after removal from oven. Once completely cool, frost!

Buttercream Frosting
1 stick unsalted butter
1 1/2 C powdered sugar
1/2 tsp vanilla

Beat butter until fluffy. Add sugar, then vanilla. Increase speed and beat till fluffy, about 5 mins.

**For raspberry buttercream, add 4 tsp jam**
**For chocolate buttercream, add 4 oz chocolate after melting
   in double boiler and letting cool completely.**

Pretzel Salad

One of my family's favorite Valentine's treats is pretzel salad.
It is really easy to make and super super yummy.

After crushing the pretzels, add the sugar and butter. Spread in the pan and press into every corner and flatten as best you can. I use wax paper to push it all into the pan.
Wah lah!
Throw it in the oven until its brown and yummy looking!
Let it cool enough to put in to your freezer and give about ten minutes!
The next part is just blending these 3 ingredients together!
Mix the cream cheese and sugar first, then add the cool whip!
After atleast 10 minutes of freezer time, smear the cream chesse mix over the pretzels.
Next disolve the jello in the boiling water all the way.
Then quickly add your frozen strawberries and some ice cubes. Put it in the fridge until it starts to set a little, then pour over the top. It will be ready in an hour...
Unless everyone get to it first! Sorry...that's not what the picture is supposed to
look like to show you how pretty it turned out! Obviously though, it is a yummy favorite!
 I guess you'll just have to trust me!
Happy Valentine's Day!

Thursday, February 11, 2010

Boston isn't just for Tea Parties!

I made this super yummy boston cream pie last week for family night! It was super moist and delicious beyond words! Really light and just the right about of chocolate! Enjoy!

Boston Cream Pie
1 yellow cake mix baked according to box in 2 8" or 2 9" pans
1 C milk
1 pkg vanilla instant pudding
1 1/2 C Cool Whip
1 square baking chocolate
1 tbs butter
3/4 C powdered sugar
2 Tbs Milk

Beat 1C milk with pudding and whisk 2 minutes. Stir in Cool Whip. Stand 5 minutes. Spread between cake layers. Microwave chocolate and butter on high 1 minute. Stir until melted. Add powdered sugar, 2 Tbs mik. Mix well and drizzle over cake. Refrigerate one hour.

I promise it won't last long hehe!


So although I only entered the blogging world a few months ago, I have to say I simply adore it and have so much fun! So I decided that it would be fun to have a recipe blog to share with friends and family. I have lots of fun yummy recipes so here we go!
Happy Baking to All!