Monthly Archives: June 2013

Sunday Chicken Dinner

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oven fried chicken, cole slaw and biscuits

I was a busy lady in the kitchen today. I made blueberry corn muffins, homemade chicken stock and a very tasty Sunday chicken dinner! It was fabulous! It was even better than KFC!! I made oven fried chicken legs, homemade cole slaw, mashed potatoes and garlic cheese biscuits. the chicken and slaw was all homemade, the mashed potatoes were just normal potatoes with milk and butter and I cheated with the biscuits, but they sure were tasty! I’ll share all the recipes! Well except the potatoes because like I said they were just simple mashed potatoes, nothing fancy! Enjoy!!

Oven Fried Chicken

10 chicken legs

2 cups buttermilk

4 tsp paprika

2 tsp garlic powder

few dashes of hot sauce

salt and pepper

1 cup flour (I use whole wheat)

2 tsp paprika

1 1/2 tsp baking powder

1 tsp garlic powder

salt and pepper

Non stick cooking spray

First, you need to marinate the chicken. Combine the buttermilk, paprika, garlic powder, hot sauce, salt and pepper in a Ziploc bag (I split it into 2 Ziploc bags). Add chicken and toss a bit to coat the chicken. Marinate for 8 hours or overnight works too! Next, combine the flour, paprika, baking powder, garlic, salt and pepper in a Ziploc bag. Add chicken one at a time, close bag and give a good shake. Place chicken on cooling rack placed in a baking dish. Repeat with all chicken. Spray chicken with non stick cooking spray. Bake at 425 degrees for 40-45 minutes or until juices are clear.

Cole Slaw

6 cups shredded cabbage (I shred with my food processer)

1 c shredded carrot

1 cup mayo (I used miracle whip, this is one thing I will not make homemade and the only kraft product I allow myself to buy)

1/4 cup sugar

1/4 cup apple cider vinegar

1 tsp celery seed

salt and pepper

Add cabbage and carrot to a bowl. In a small bowl whisk the rest of the ingredients. Pour over cabbage and carrots and mix well. Cover and chill to let the flavors enhance!

Garlic Cheese Biscuits

I have a few packages of biscuit mix in my pantry so I decided to use them instead of letting them go to waste.

1 lb package biscuit mix

1 cup buttermilk

1 tsp garlic powder

1 cup shredded co jack cheese.

Mix well but do not overmix or you will have tough biscuits. Spray a muffin pan with non stick cooking spray. Scoop mix into pan to make 12 biscuits. I used an ice cream scoop to make even scoops. Works for scooping anything into muffin pans! Bake 450 degrees for 12-13 minutes and tops are just starting to brown.

Bailee’s lunch… Only 1 more to go!!!

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pumpkin muffins, turkey, strawberries, cucumbers

This was Bailee’s lunch today! Whole wheat pumpkin muffins, deli turkey meat, string cheese, strawberries, and cucumbers. Recipe for pumpkins is here: https://heathershomemadekitchen.wordpress.com/2013/04/28/mini-pumpkin-muffins/. Yogurt and popcorn is for snack. The popcorn is air popped in a brown paper bag in the microwave. How easy and awesome!! Add a spritz of melted butter or olive oil and some salt and Voila! After today, I only have to pack one more school lunch until next year! Yippy!!

 

Chicken Wild Rice Soup

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Chicken wild rice soup

Yesterday was such a cold and rainy day that I wanted something warm and satisfying for dinner. Surprisingly I had all the ingredients for this dish on hand! This creamy soup hit the spot not only for me but the whole fam too! Enjoy!

1 stick butter

1 onion, chopped

2 garlic cloves, minced

1 large celery stalk, chopped

1 large carrot stick, chopped

1 c frozen corn

3/4 c whole wheat flour

6 c chicken broth

2 c cooked wild rice

2 c cooked diced chicken breasts

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp curry powder

1/2 tsp mustard powder

1/2 tsp dried parsley

2 c milk, half n half, or cream (whichever you prefer, I used milk this time, it’s what I had on hand)

Melt butter in large dutch oven. Add onion, garlic, celery and carrots. Cook for 3-4 minutes. Add corn. Corn for another minute. Add flour and mix well. Slowly pour in chicken broth, stirring until all is added and there is no clumps of flour. Bring to a boil, reduce heat and simmer. Add rice, chicken and seasonings. Heat through and add milk. Simmer for 1-2 hours. Enjoy!!!

P.S. My daughter loved it so much she had 3 bowls for dinner and asked to have it for lunch today. So I packed it up for her to bring to school along with some crackers, cuties and a homemade chocolate chip cookie!

leftover chicken wild rice soup

Blueberry Coffee Cake

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blueberry walnut coffee cake

So while I was away at my Aunt Lois’s for Memorial Day weekend we did a lot in the kitchen. Besides making meals we picked, cleaned and chopped a whole lot of rhubarb so I could bring some home! I’ll share my Strawberry Rhubarb Pie recipe a different day! It is delish!! Before we did all that we made this yummy coffee cake that we could enjoy after we were done with all the rhubarb business. It was amazing!!! It is versatile too, you could easily swap out blueberries for raspberries or strawberries and use whichever nut you like best. My aunt and I love walnuts best so that’s what we chose to use. Remember I was on vacation so I did indulge in some sugary sweets, but in moderation is ok! I like making these sweet treats myself so I know exactly what is going in them and I can control the sweetness. This treat is extra sweet, but like I said, in moderation! Enjoy!!!

1 c fresh blueberries

3 tbsp brown sugar

1 c flour (I used whole wheat)

1/3 c sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 egg

1/2 c plain greek yogurt or sour cream (I used yogurt)

3 tbsp butter, melted

1 tsp pure vanilla extract

1/4 c heaping chopped walnuts

ICING:

1/4 c powdered sugar

1-1/2 tsp milk

1/4 tsp pure vanilla extract

Preheat oven to 350 degrees. In a small bowl combine blueberries and brown sugar, set aside.

In a mixing bowl, combine flour, sugar, baking powder and soda, and salt. In a small mixing bowl, whisk the egg, yogurt, butter and vanilla. Stir wet ingredients into dry ingredients just until mixed and moistened.

Scoop half of the batter into a greased 8×8 baking dish and spread to cover bottom using spatula or your hands. (Tip: spray your hands with cooking spray and the batter won’t stick to you!) Top with blueberries and sugar mix. Drop remaining batter by teaspoonfulls over berries, spread it out a bit with your hands. Sprinkle walnuts on top.

Bake for 30 min or until toothpick comes out clean. Cool for 15 minutes. While cooling mix ingredients for icing. After cooled, drizzle with icing. Enjoy!!!