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Grilled Herbed Chicken & Potato Foil Packs

Reposted from https://www.lecremedelacrumb.com/grilled-herbed-chicken-potato-foil-packs/.

grilled-chicken-potato-foil-packs-103-680x1020Grilled Herbed Chicken & Potato Foil Packs

Grilled herb chicken & potato foil packs are a fun and simple summer dinner that the whole family will love.

Ingredients

  • 6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons oil
  • 1 – 1 1/2 pounds potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
  • 1 cup sliced mushrooms

Instructions

  1. Stir together seasonings and set aside. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.

  2. Lay out 4 12 x 12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.

  3. Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.

  4. Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately.

Pumpkin Pie Fudge

Recipe courtesy of Candy Steiner.

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Directions:

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

Recipe: “Fish” Fingers and Custard

Reposted from http://www.sugarednerd.com/recipes-and-how-tos/2015/7/8/fish-fingers-and-custard-1.

Amelia and 11

Amelia Pond gives the Eleventh Doctor (Matt Smith) fish fingers and custard in “The Eleventh Hour.”

Fans of Doctor Who know all about the eleventh doctor’s favourite “fish fingers and custard” which IMHO sounds absolutely horrible.  Then I found this recipe where the “fish fingers” are not actual fish sticks/fingers (as in compressed pollack or similar fish coated in bread crumbs), but cake made to look like fish fingers.

Here is Sugared Nerd’s Recipe:

fish fingers custard recipe

ENGLISH CUSTARD

1 vanilla bean pod

1 1/4 cups heavy whipping cream

4 large egg yolks

1 teaspoon cornstarch

1/3 cup honey or light brown sugar

Split and scrape the vanilla beans out of the pod and put them, along with the pod, into a small saucepan with the cream.  Heat until simmering.

Whisk the egg yolks with the cornstarch and sugar until combined.  Remove vanilla bean pod from the cream.

As you continue to slowly whisk the egg mixture, add a ladle of the hot cream to the eggs.  This is called tempering.  Add 2 more ladles of the cream and incorporate, before adding the whole egg mixture back into the saucepan.  Continue to heat until the mixture thickens to about the consistency of a pudding.  Remove from heat and transfer to a bowl to cool.

Note:  My custard got a bit “ice-y” after storing in the fridge, so if that happens to yours, just set it out on the counter 15-30 minutes before you want to serve to defrost a bit for a nice, smooth custard.

“FISH FINGERS”

1 pound cake, cut into 1 inch slices to resemble fish sticks

2 egg whites

1/4 cup heavy whipping cream

1/2 teaspoon cinnamon

5 graham crackers, processed into fine crumbs

Butter cooking spray

Preheat oven to 350º F.  Mix together the egg whites, cream and cinnamon in a bowl.  Put graham cracker crumbs in another bowl.  Dip each piece of pound cake in the egg mixture, coat in the graham cracker crumbs, and put on a parchment or silicone mat lined cookie sheet.  When the sheet is full, spray with the butter spray, and put in the oven for 10 minutes, flipping once half way through.

A meal fit for a Doctor.

Recipe: 7 LAYER BURRITO – Taco Bell Restaurant Copycat Recipe

Reposted from http://tacobellathome.blogspot.com/2016/07/7-layer-burrito.html.

7 LAYER BURRITO 
Taco Bell Restaurant Copycat Recipe
7 layer
Shell:
1 package of 12 inch burrito shells

Filling:
1 can of refried beans (make the consistency thinner by adding water since it will be too thick if you just take it straight from the can after heating)
shredded lettuce
chopped tomatoes
guacamole
shredded Monterey Jack cheese
Mexican rice
sour cream

In the middle of the shell, put some refried beans, followed by the rice, then the cheese, sour cream, guacamole, lettuce and tomatoes and roll up.

Restaurant Style Mexican Rice:
1 (28 oz.) can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
2 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as canola or safflower
2 cups long grain white rice
1-2 chile peppers, such as jalapeño or serrano, seeded and minced
4-5 garlic cloves, pressed
1/4 cup finely chopped cilantro
juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use.)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and saute, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapenos and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges. Serves 6-8.

Recipe: Ice Cream Cone Cupcakes

The following recipe is reposted from https://www.pgeveryday.com/home/cooking-recipes/article/birthday-ice-cream-cone-cupcakes.

ice-cream-cone-cupcakes-1-size-3

Ingredients (serves 8 people)
1 box cake mix
¼ cup oil (follow amount listed on cake mix instructions)
1 cup water (follow amount listed on cake mix instructions)
3 eggs (follow amount listed on cake mix instructions)
1 package flat-bottomed ice cream cones
1 container frosting
Sprinkles or other toppings as desired

Directions

  1. Preheat oven to 350 F
  2. Prepare cake mix according to package instructions
  3. Transfer batter into a container with a pour spout. Pour batter into ice cream cones, filling each 2/3 of the way full
  4. Place cones on a cookie sheet and bake for 18–20 minutes, or until an inserted toothpick comes out clean. Let cool
  5. Frost and decorate with your choice of toppings

 

Recipe repost: Mom’s Tuna Casserole

Reposted from http://eatineatout.ca/easyrecipe-print/2905-0/ .

Moms-Tuna-Casserole_2Serves: Serves 4-6
Ingredients
  • 1 ¾ cups elbow macaroni, uncooked
  • 1 284 mL can condensed cream soup – mushroom, chicken, celery, broccoli
  • 1 170 g can flaked light tuna
  • ½ cup milk
  • ⅓ cup red onion, finely diced
  • 1 cup shredded old cheddar cheese, divided
  • ¼ tsp EACH salt and pepper
Instructions
  1. Preheat oven to 400ºF.
  2. Cook pasta according to package directions, just to al dente.
  3. In a bowl mix cooked pasta, soup, tuna, milk, onion, ½ cup cheese and spices. Pour mixture into a greased 1.5 qt. casserole dish and sprinkle remaining ½ cup cheese on top.
  4. Bake for 30 minutes until bubbling.
OPTIONAL: add up to 1 cup blanched broccoli or baby spinach

Repost: Sweet potato hash brown egg cups

Reposted from http://www.today.com/recipes/sweet-potato-hash-brown-egg-cups-recipe-t106986

sweet-potato-hash-brown-egg-cups

COOK TIME: 30 minutes
PREP TIME: 20 minutes
SERVINGS: 12

Eggs and hash browns go together like, well, eggs and hash browns! But eating them in a muffin-form makes them even better. I love to top mine with avocado and a drizzle of hot sauce. This is a great recipe to make on a Sunday morning because if you have leftovers, they are the perfect breakfast on-the-go for later in the week.

Technique tip: Squeezing the grated potatoes in a paper towel before baking them will remove excess water and make for a crispier hash brown shell.

Swap option: You can definitely stick to one potato or the other, depending on your preference. I like to add one russet potato to the sweet potatoes because I feel like it creates a crispier hash brown. You can also experiment by adding veggies or cheese before placing the eggs on top.

Ingredients

    • 1 tablespoon butter
    • 1 small onion, finely diced
    • 3 cups sweet potato tater tots (defrosted)
    • 1 cup regular potato tater tots (defrosted)
    • 12 eggs
    • Cooking spray
    • Salt and pepper

Preparation

1. Preheat the oven to 400°F.

2. In a medium skillet, melt butter over medium-low heat. Add the onions and sauté for a few minutes. Add the tater tots, season with salt and pepper and sauté for roughly 10 minutes. Using a wooden spoon, break them up while they cook so they resemble hash browns. Set aside.

3. Line a few paper towels in a large colander. Place hash brown mixture into the paper towel. Wrap up the potatoes with the paper towel and squeeze out as much water as you can. Then place in a large bowl.

4. Spray a muffin tin with cooking spray. Take a few tablespoons of the hash brown mixture and place in each cup, using fingers or a rubber spatula to push the potatoes into the bottoms and up the sides of the cup, creating a tight nest. Spray once more with cooking spray.

5. Place hash browns into oven and bake for 15 to 20 minutes. Let cool slightly.

6. Crack one egg into each cup. Season tops with salt and pepper. Place back in oven and cook for another 15 minutes, until whites of eggs have set (you can cook for longer if you prefer a firmer yolk).