Category: Recipes

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Bourbon Street Chicken

Guys, guyyyys! If you’ve ever ordered the Bourbon Street Chicken from Chuck-a-Rama– and find yourself going back for more…over and over…

you’re gonna LOVE this recipe!

I’ve tried and tweaked it to perfection so that you don’t have to. And the best perk is that it’s even better than the restaurant kind because you know exactly what is in it!!

The first time I made this recipe–it was great, however there was absolutely NOT enough sauce and sauce is really important to some of us.  So that was the first tweak. More sauce.

Next, I adjusted the ginger for the right amount of warmth, without causing a 3 alarm fire. Second tweak.

Lastly, some of the recipes called for actual whiskey, which ain’t happening at this place–so we’re using apple or cranberry juice. It’s perfect.

So, brace yourself. After you make this scrumptious chicken, you may just feel an overwhelming urge to send me a million dollars.

You just go right ahead.

Heh, heh.

 

Bourbon Street Chicken

Ingredients

2-3 boneless, skinless chicken breasts, trimmed

2-3 Tbsps olive oil

1-1/2 tsps ground ginger

1-1/2 tsps garlic powder

1/2 tsp black pepper

1 C soy sauce

1 C apple or cranberry sauce

1-1/2 cups water

3T rice or apple cider vinegar

1 C brown sugar

3 T corn starch

1/2 c water

In a bowl stir together the ginger, pepper, soy sauce, apple juice, water, garlic, vinegar and brown sugar.  Set sauce aside to allow sugar to disolve and spices to mix.  In a separate small bowl stir cornstarch and water together until smooth.

Cut the chicken into bite size pieces and trim any excess fat, tendons and gristle. Heat olive oil in large skillet on medium high heat. Add chicken and cook until it begins to brown–about 8-10 minutes. Stir occasionally so that each piece browns evenly.

Slowly add sauce to chicken and stir well. When mixture comes to a boil, lower heat and allow sauce to simmer about 15 minutes.

With a spatula or whisk, push some of the chicken to side of the pan in order to make a little pool of sauce. Whisk cornstarch mixture briskly into the sauce. It will thicken quickly.  Stir into chicken mixture evenly.

Serve over rice.

 

Bourbon Street Chicken
 
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:
Ingredients
  • 2-3 boneless, skinless chicken breasts, trimmed
  • 2-3 Tbsps olive oil
  • Sauce
  • 1-1/2 tsps ground ginger
  • 1-1/2 tsps garlic powder
  • ½ tsp black pepper
  • 1 C soy sauce
  • 1 C apple or cranberry sauce
  • 1-1/2 cups water
  • 3T rice or apple cider vinegar
  • 1 C brown sugar
  • 3 T corn starch
  • ½ c water
Instructions
  1. In a bowl stir together the ginger, pepper, soy sauce, apple juice, water, garlic, vinegar and brown sugar.
  2. Set sauce aside to allow sugar to disolve and spices to mix.
  3. In a separate small bowl stir cornstarch and water together until smooth.
  4. Set aside.
  5. Cut the chicken into bite size pieces and trim any excess fat, tendons and gristle.
  6. Heat olive oil in large skillet on medium high heat.
  7. Add chicken and cook until it begins to brown--about 8-10 minutes.
  8. Stir occasionally so that each piece browns evenly.
  9. Slowly add sauce to chicken and stir well.
  10. When mixture comes to a boil, lower heat and allow sauce to simmer about 15 minutes.
  11. With a spatula or whisk, push some of the chicken to side of the pan in order to make a little pool of sauce.
  12. Whisk cornstarch mixture briskly into the sauce. It will thicken quickly.
  13. Stir into chicken mixture evenly.
  14. Serve over rice.

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Cheddar Pickles

Are you ready for an easy snack that’s so dang good you may have a hard time sharing?

Well, I’ve got you—try this one!!

It’s so simple and quick that you’ll  be able to make a few batches in just a few minutes. If you’re not alone–you’ll need to keep them coming.

Fair warning.

All it takes is shredded cheddar cheese and pickle slices.

That’s it.

Butter all the cups in a cupcake pan. Sprinkle in a pinch of cheese. Pat 12 pickle slices dry with a paper towel and set one pickle slice on top of the cheese.

Now sprinkle another pinch of cheese on top of the pickle.

Bake for 14-16 minutes. Remove from pan to a paper towel.

I had a few left and kept them in the fridge, and was surprised at how good they were cold. I knowww…weird.

Please try this one!!

It has become a happy little adiction…

and I’m not a bit sorry.

Heh, heh.

 

 

Cheddar Pickles
 
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Ingredients
  • Butter
  • Dill pickle chips
  • Shredded cheddar cheese
Instructions
  1. Butter all the cups in a cupcake pan.
  2. Sprinkle in a pinch of cheese.
  3. Pat 12 pickle slices dry with a paper towel and set one pickle slice on top of the cheese.
  4. Now sprinkle another pinch of cheese on top of the pickle.
  5. Bake for 14-16 minutes. Remove from pan to a paper towel.

 

 

 

 

 

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Easy Cheesy No-Knead Bread

If you haven’t tried “no knead” bread–you’re in for a very quick, very happy surprise.

I admit my first loaf was a bit flat, but I didn’t even care because–

it smelled HEAVENLY!!!

And the best part is that it tasted even better!!

I loved it so much I made another loaf with shredded Parmesan–this one was cheddar.

Please, please try it!!

 

 

Easy Cheesy Bread

Ingredients

1-1/2 cups warm water

2-1/4 tsp yeast

3 cups flour

1-1/2 tsp salt

2 cups shredded cheese–cheddar, parmesan, swiss–experiment!

In a large bowl,  stir the water and yeast together. Add flour and salt and mix with your hands till everything is combined. Add cheese and press and fold to incorporate.  Cover bowl with a wet, warm towel and let dough rise in a warm place until double–about 1 to 1-1/2 hours.

Heat oven to 450 degrees. Warm dutch oven in stove for about 10 minutes.

Carefully pour the dough onto a piece of parchment and gently shape into a ball. Top dough with a handful of shredded cheese.  Set parchment with dough into the hot dutch oven.  Bake for 25-30 minutes till bread is golden and sounds hollow when tapped.

Remove the bread from the pan and allow it to cool on a rack for about 15 before cutting.

Eat. It. Up.

Easy Cheesy Bread
 
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:
Ingredients
  • 1-1/2 cups warm water
  • 2-1/4 tsp yeast
  • 3 cups flour
  • 1-1/2 tsp salt
  • 2 cups shredded cheese--cheddar, parmesan, swiss--experiment!
  • In a large bowl,  stir the water and yeast together. Add flour and salt and mix with your hands till everything is combined. Add cheese and press and fold to incorporate.  Cover bowl with a wet, warm towel and let dough rise in a warm place until double--about 1 to 1-1/2 hours.
  • Heat oven to 450 degrees. Warm dutch oven in stove for about 10 minutes.
  • Carefully pour the dough onto a piece of parchment and gently shape into a ball. Top dough with a handful of shredded cheese.  Set parchment with dough into the hot dutch oven.  Bake for 25-30 minutes till bread is golden and sounds hollow when tapped.
  • Remove the bread from the pan and allow it to cool on a rack for about 15 before cutting.
Instructions
  1. In a large bowl,  stir the water and yeast together. Add flour and salt and mix with your hands till everything is combined. Add cheese and press and fold to incorporate.  Cover bowl with a wet, warm towel and let dough rise in a warm place until double--about 1 to 1-1/2 hours.
  2. Heat oven to 450 degrees. Warm dutch oven in stove for about 10 minutes.
  3. Carefully pour the dough onto a piece of parchment and gently shape into a ball. Top dough with a handful of shredded cheese.  Set parchment with dough into the hot dutch oven.  Bake for 25-30 minutes till bread is golden and sounds hollow when tapped.
  4. Remove the bread from the pan and allow it to cool on a rack for about 15 before cutting.

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Molasses Crinkle Cookies

We’ve made these cookies before Halloween every year…

since I was an itty, bitty kid.

My mom used to make them bigger and even flatter so that we could decorate them like pumpkins–with candy corn and life savers.

I even did it a couple of times like that when my kids were little but to be honest..

I like them better without the…ummm…toppings. 

And while I’m being brutally honest here, I’ll tell you another thing.

I like them…

almost…

burned.

Almost.

Some like them soft, but for me–

it’s all about the crunch.

 

 

Molasses Crinkles

1 cup sugar

3/4 cup butter

1/4 cup molasses

1 egg

Cream together, then add:

2 cups flour

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

2 tsp. baking soda

If you chill the dough for about an hour before baking, they will be easier to handle. Roll 1 inch dough balls in sugar and place on ungreased cookie sheet.

Bake at 350 for 10-12 minutes. Leave on pan a few minutes before moving to cooling rack.

Molasses Crinkles...
 
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Ingredients
  • 1 cup sugar
  • ¾ cup butter
  • ¼ cup molasses
  • 1 egg
  • 2 cups flour
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. ginger
  • 2 tsp. baking soda
Instructions
  1. Cream together the first four ingredients, then add all the rest of the dry ingredients.
  2. Roll 1 inch dough balls in sugar and place on ungreased cookie sheet.
  3. Bake at 350 for 8-10 minutes.
  4. Leave on pan a few minutes before moving to cooling rack.

 

 

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Garden Pasta Salad

I will merrily, happily, gleefully eat this every…dang…day.

 

 

Directions

In a large bowl, toss together:

Ingredients

1 box Garden Rotini pasta cooked

1 Peeled, seeded, chopped cucumber

2 Ribs diced celery

1 small can Sliced olives

1 clam shell halved Grape Tomatoes

1 package Mini Pepperoni

1/2 cup grated Parmesan cheese

Dressing

1 cup Wishbone Italian Dressing

mixed with…

1/2 to 3/4 cup Ranch Dressing

Before serving, pour over as much of the dressing as desired, or add dressing to individual portions.

 

 

Garden Pasta Salad
 
Print
:
Ingredients
  • 1 box Garden Rotini pasta cooked
  • 1 Peeled, seeded, cut up cucumber
  • 2 Ribs diced celery
  • 1 small can Sliced olives
  • 1 clam shell halved Grape Tomatoes
  • 1 package Mini Pepperoni
  • ½ cup grated Parmesan cheese
  • Dressing
  • 1 cup Wishbone Italian Dressing
  • ½ to ¾ cup Ranch Dressing
Instructions
  1. In a large bowl, toss together all ingredient except dressing.
  2. Mix two dressings together.
  3. Before serving, pour over as much of the dressing as desired, or add dressing to individual portions.