Friday, November 25, 2016

My Favorite Way to Bake Chicken

I have been following this method for years to make really great, moist and flavorful chicken breasts.  The secret is the high temperature!  -Kristin

Chicken breasts (that will fit in one pan with room in between them)
Olive oil
Kosher salt
Black Pepper
Garlic Powder
Onion Powder
Dried Oregano

  • Preheat oven to 450.
  • Drizzle olive oil on the pan.
  • Place chicken on the oil and flip once to get oil on both sides.
  • Sprinkle with the seasonings as desired.  Flip and do both sides.
  • Bake uncovered for 10 minutes, flip and drizzle with a bit more olive oil if needed.
  • Bake for 10 minutes more and check the thickest part by piercing the thickest part with a fork (or a slit with a knife) and see if the juices run clear.  If they are not clear continue to bake until they are.  ***Baking time will need adjust depending on the size of the chicken breasts.  
  • When finished cooking remove from oven and cover tightly with foil for 5-8 minutes.

Low Carb Pizza Crust

This is so good!  My whole family loves this recipe.  Our favorite topping for this is cooked Italian Sausage.  -Kristin

8 ounce softened cream cheese
2 beaten eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
1/4 cup parmesan cheese

Top with pizza sauce (recipe on blog), mozzarella cheese and whatever pizza toppings you like.
  • Beat the cream cheese.
  • Add the rest of ingredients except sauce and toppings and beat until smooth.
  • Spread in a greased 9x13 dish.
  • Bake at 350 for 10 minutes.
  • Let it rest 5-10 minutes.
  • Add the sauce, cheese and toppings and bake until done.

No Cream of Mushroom Green Bean Casserole

I made this a couple times this year and it is so good!  It was a great replacement for "Traditional" Green Bean Casserole.  -Kristin

2 T. butter
1 T. cornstarch
1 t. salt
1/4 cup diced onion
1 cup sour cream
3 cans french style green beans, drained
2 cups shredded cheddar
Can of french fried onions
  • Melt butter and saute onion for a bit.
  • Add salt and cornstarch and mix well, cook 1 minute.
  • Add sour cream.
  • Mix in beans.
  • Put in a lightly greased 2 1/2 quart casserole dish.
  • Top with cheese and onions.
  • Bake at 350 for 30 minutes or until golden and bubbly.

Meatloaf Casserole

This has become a favorite recipe at our house.  -Kristin

  • Add butter, cream or half and half, salt and pepper to the steamed cauliflower and mash.  Set aside.
  • Brown the ground beef with the chopped onion.  Drain grease and add the garlic powder, salt and pepper to taste, tomato paste, water and Italian seasonings. 
  • Put the meat mixture in a greased 9x13.
  • Drain the green beans and spread over the meat.
  • Spread the cauliflower mixture over the green beans.
  • Sprinkle with the cheese.
  • Bake at 350 for 35 minutes.

Saturday, April 9, 2016

Mexican Quinoa

I have made this as a quick lunch or dinner many times.  It is so good by itself or with lots of Mexican meal style toppings.  I love how easy this is!  -Kristin

1 Tablespoon olive oil
2 garlic cloves, minced
2 Tablespoons (or more) minced jarred jalapeños
1 diced red pepper (optional)
1 cup quinoa, rinsed
1 cup broth
1 (15 ounce) can black beans, rinsed
1 1/2 cup salsa
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
3/4 teaspoon salt (or more to taste)
Fresh black pepper to taste
Juice of one lime (optional)

Optional toppings:  tortilla chips, sour cream, cheese, hot sauce, avocado, tomato

  • Heat oil in pan and add garlic, jalapeño and diced red pepper and cook, stirring frequently for about a minute.
  • Stir in quinoa, broth, beans, salsa, corn, chili powder, cumin, salt and pepper.
  • Bring to a boil then cover and reduce to a simmer.  Cooking for about 20 minutes until quinoa is cooked through.
  • Stir in some lime juice when finished if desired.

Thursday, January 7, 2016

Jalapeno Chicken Chowder

This is a great soup!  I didn't add the bacon but imagine it would be great in here!  I double this for our family and I use the jarred jalapenos instead of the fresh.  This is great served with crushed tortilla chips on top!  Original recipe is found here:  Darcie Dishes

Olive oil 
1 # chicken thighs or breasts diced into bite size pieces 
salt and pepper to taste
1 medium onion, diced
1-2 large carrots, diced
1 large celery stalk, diced
5 small jalapenos, diced (do not include the ribs or seeds unless you want more spice) **Jarred jalapenos can be substituted 
3 garlic cloves minced
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
pinch of cayenne or red pepper flakes
1 can diced tomatoes with green chilies
2 cups chicken broth
8 ounce cream cheese
1/2 cup heavy cream
8 ounce bacon, cooked and crumbled
Optional:  tortilla chips and diced green onions
  • Heat oil in large pot.
  • Add chicken and season with salt and pepper.  Cook until no longer pink.  Remove from pan and set aside.
  • Heat more oil and cook veggies until tender.
  • Put chicken back into the pan and add the spices.  Cook for 30 seconds.
  • Add the diced tomatoes and broth and bring to simmer.  Let simmer 25 minutes uncovered.
  • Then add the cream cheese and heavy cream.  Stir until cheese is completely melted.
  • Turn off heat and stir in 1/2 of the bacon if using.
  • Garnish bowls with green onions and bacon if desired.
  • Serve with tortilla chips.

Cashew Chicken

My family loves this recipe! Found the original recipe here:  The Idea Room.  It is posted there as a crock pot recipe.  I made it the following way, but am sure it would be great made in slow cooker as well.  -Kristin

1/2 cup soy sauce
4 T. rice vinegar
4 T. ketchup
2 T. brown sugar
2 minced garlic cloves
1 teaspoon freshly grated ginger

1/2 teaspoon red pepper flakes4-5 large boneless, skinless chicken breasts, cut into bite size pieces
1/3 cup flour
1/2 teaspoon black pepper
Coconut oil (or oil of choice)

Veggies of choice:  chopped broccoli, snap peas, water chestnuts, ect..
1/2-1 cup Chopped unsalted cashews
  • In a bowl mix together Sauce ingredients and set aside.
  • Place cut up chicken in a ziplock bag along with the flour and pepper.  Shake well to coat. 
  • Heat oil in a large skillet and place chicken in.
  • Cook, turning chicken ever so often until almost done.
  • When chicken is almost done, pour sauce over and cook and stir until chicken is done.
  • Stir in veggies and coat well.  ***For veggies, I steamed mine a bit in the microwave first and then sautéed a bit longer in some coconut oil before stirring them in.
  • Stir in cashews and serve over rice.