Thanksgiving Chicken

I want Thanksgiving.  Now.  In May.  But turkey is so expensive outside that magical November-January window!  So I made do with what I had.  Chicken.  It's close right?  White poultry meat...without the coma after! 

My mom has a fantastic recipe for the best turkey ever.  Maybe it's because I grew up on it, but it doesn't feel like Thanksgiving if I'm eating a turkey NOT made with her recipe.  Like it's not really turkey...more like one of those tofu turkeys or something.

Thanksgiving Chicken

4 boneless skinless chicken breast halves (approx. 5 oz each)
1 stick butter
Rosemary (I only have dried on hand)
Sage
Thyme
2 cloves Garlic (powder or fresh minced)
Salt n Peppa

Preheat oven to 375.  In a microwave safe dish place butter on its side and cover the top of it with the spices (I just eyeballed it so I don't have exact measurements sorry!).  Microwave for 1 minute until butter is melted and the spices are smelling divine.  Place your chicken breasts in an ungreased 9x13 dish.  Spoon, brush, or pour butter mixture over chicken and place in the oven for 30-45 minutes depending on thickness of chicken.  Baste with pan juices every 10 minutes or so.  My house smelled like Thanksgiving.  My mouth tasted sorta like Thanksgiving, but without the crispy skin and amazing side dishes only my mom can perfectly recreate (except sweet potatoes).

This Thanksgiving we'll be somewhere and most likely unable to go home for Thanksgiving.  So I'll be calling my mom for all her recipes in an effort to recreate the cherished meal only her hand has truly mastered.  

Sorry, no picture. I ate it too fast.

♥ K8

Pinterest Popcorn

First off I would like to say...

WHAT HAPPENED TO BLOGGER IN THE LAST MONTH SINCE I POSTED?!

Second, I found an amazing recipe for popcorn on Pinterest.

A recent facebook status said something about Pinterest and I commented with

"Pinterest, the only place you can find the motivation and inspiration to work out and be fit...and the foods to destroy it."

So true.  You can find ANYTHING in this world on Pinterest.  Inspirational quotes that touch your heart when you're having a bad day.  The perfect color scheme for your imaginary wedding.  A picture of a woman with rock hard abs and buns that could cure cancer.  And this.

Marshmallow Caramel Popcorn

source: Pinterest

1 bag popcorn, popped (I used Butter Lovers for extra fat, I mean deliciousness)
1/2 cup brown sugar
1 stick butter
1 1/2 cups mini marshmallows (or 9-10 big marshmallows)

You put the sugar and the butter into a microwave safe container and microwave for aboot a minute and a half til the butter is all melty and the sugar is thinking "hey I like this butter guy...maybe we should mix it up".  Not a sugar psychic? That's ok, I'm sure you have other talents. Stir it all up and then add the marshmallows and microwave for another minute.  Have you ever microwaved a marshmallow?  It's insane.  They grow.  Make sure your microwave safe container is larger than a 2 cup capacity measuring cup or you WILL end up with marshmallow goo all over your microwave {not that I have experience in this}.  Stir it all together until the marshmallows are completely melted and you have something similar to the stuff you dump into rice crispies for rice crispy treats.  You remember that popcorn?  Yeah buddy.  Dump the marshmallow mixture on top.  Get one of those rubber spatulas and SCRAAAAAAAPE the sides so you get every last gooey drop in there.  Mix it all together until well coated and spread on wax paper to cool.  Or do what I did and just eat it warm.  I found it much better warm.

Pinterest, you're such a cruel mistress to those of us who are trying to be healthier.

♥ K8

Aw now that's just cute!

I've seen these around on Pinterest, but I don't like most meatloaf recipes.

Mostly because they call for bread crumbs and I don't like the way they turn out.

When I found my staple meatloaf recipe from Paula Deen on Food Network, I was in love.

So I made these using my meatloaf recipe I posted HERE and they turned out SO cute!

(and SO good)

Meatloaf "Cupcakes"
(made 10 "cupcakes")

Ingredients:

1 lb ground beef (or turkey)
1/2 cup spaghetti sauce
1/2 cup dry oatmeal
1 egg slightly beaten
Salt and Peppa

Combine all ingredients in a bowl and mix together until well combined. using a regular size muffin tin, throw a glob of meatloaf mixture into the..."divets"...I guess? I don't know what to call them. Press the mixture into a bowl shape about 1/4 inch thick on the side and bottom. Repeat with remaining mixture in the other "divets". Bake at 350 degrees for 20 minutes.


Whip up a batch of mashed potatoes (I used instant) and spoon into the bowls of the meatloaf cups. Top with gravy (mine came from a packet) and serve!

Peaches loved eating her Hamburger Cake and Husband filled his with ketchup, mustard, easy cheez (barf) and lettuce to make a little cheeseburger. We served them up with the remaining mashed potatoes and gravy and some sauteed spinach (washed baby spinach sauteed in olive oil with a little minced garlic until wilted).

♥K8

What Did You Call Me?

Violet Baudelaire: Dinner is served. Puttanesca.

Count Olaf: What did you call me?
Klaus Baudelaire: It's pasta... Pasta Puttanesca.

I love "A Series of Unfortunate Events".

The books and the movie.

Not an actual series of unfortunate events...who enjoys unfortunate events?

I guess if you enjoyed them, they wouldn't be unfortunate, they'd be quite fortunate.
{but I digress}

Since Husband is now Chubsband, I'm being supportive of his diet and exercise.
And since reading the aforementioned books, I've wanted to try Pasta Puttanesca and lo and behold, I found a pretty easy recipe on Southbeachdiet.com

Chicken Puttanesca

Ingredients:

4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless, thin-sliced chicken breast cutlets {i found frozen chicken breast filets}
Salt and black pepper
6 garlic cloves, minced
1 can (28 ounces) plum tomatoes, chopped {i used diced tomatoes}
1/2 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
1/4 teaspoon crushed red pepper flakes {i didn't add these for fear of children screaming}
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil
8 ounces whole-wheat pasta {can also use regular}

Preheat oven to 250°F. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 3 minutes, until browned. Flip; cook 1 minute. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil.
Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce; serve with cutlets.

♥ K8

I CrockpotaLot

Slow cooker.

Crock pot.

That thing we got four of for our wedding and had to take three back but they didn't include the gift receipt and the people at Target are stupid and don't know how to do a return without a receipt so we ended up with four of those things and are currently trying to get rid of 3 via craigslist.

{the above run on sentence is fiction. any resemblance to persons living or dead is completely coincidental}

They make dinner easy.

Throw it in.

Turn it on.

Wait for iiiiiiiiiiiit.....

DINNER!

Today we have a crock pot recipe courtesy of Get Off Your Butt and Bake {via Pinterest}

Lion House Sweet and Sour Chicken
{isn't that color perfect for S&SC?}

Ingredients:

2 tsp garlic powder
1 tsp black pepper

4 to six tablespoons cornstarch or flour

1 1/2 cups sugar

1 cup vinegar

1 cup chicken Broth

7 tablespoons ketchup

2 tablespoon soy sauce

7 to 8 boneless, skinless chicken breasts

Seems intimidating huh? Cornstarch? Chicken broth? ketchup? Fear not my friends! Here comes SUPER INSTRUCTIONS!!!!!

{are you ready?}

Throw it all in the crock pot, turn on high for 4-6 hours. Turn to low and shred chicken with two forks. Stir to saturate chicken with sauce. Cook another 30-45 minutes.

And that's it.

Really, that's it.

♥ K8

Chocolate Cream Pie

My step mom is a great cook.

She's a southern gal and so most of her recipes sound a bit like Paula Deen.

And I like it that way.

Every now and then, she would stand at the stove stirring a pot for what seemed like FOR-E-VER while my brothers, sister and I would hover around the kitchen salivating.

We knew what was in that pot.

Chocolate Cream Pie

Ingredients:

1 pie shell {I use the western family 2 pack in the refrigerated section}
1 large box chocolate fudge COOK AND SERVE pudding {if you use instant, its not NEARLY as good}
3 cups milk
1 tub Cool Whip
1 bag milk chocolate chips
1 Hershey milk chocolate bar, frozen

Roll out pie crust into deep dish pie plate {if you use a shallower one, you'll have leftover filling} and bake according to directions on the box {450 degrees for 10 minutes is perfect}. Allow pie shell to cool completely. In a saucepan, mix 3 cups 2% milk with pudding mix. Bring to a boil over medium heat stirring constantly {this part sucks and takes awhile}. Before pudding is at a full boil, slowly add chocolate chips a little at time making sure they're melted before adding the next round. If you add them all at once it turns into a gloopy mess. Once chocolate chips are all added and melted, continue stirring until at a full boil. Remove from heat. Mix half the tub of Cool Whip into the pudding mixture and pour into the cooled pie shell. Chill in the fridge for 3 hours.

After 3 hours, spread remaining 1/2 tub of Cool Whip on top of pie. Using a potato peeler, shave the Hershey bar into chocolate curls over the pie {this makes it look purty}.

Place a generous slice in a plate and dig in. Shovels preferred.

♥ K8
p.s. I've given up on photos for now, our camera is being dumb and my phone takes bad pictures.

Steak and Shramp

My dear bloggees, I apologize for my lack of blogging.

Wish I had an excuse.

I've just been lazy.
{and not making anything new}

BUT!

I found a great steak marinade and created a great dipping sauce for shrimp
{or as a friend in high school always called them "SHRAMP!"}

Steak Marinade
courtesy of AllRecipes.com

Ingredients:

1 1/2 cups steak sauce {I used A-1, it was most of a 15oz bottle}
1 Tbsp soy sauce
1/3 cup Italian dressing
1/4 cup honey {the original recipe called for 1/3 cup, but I didn't want it that sweet}
2 tsp garlic powder {original recipe called for 1/2 tsp, but I love garlic and it was perfect!}

Put all ingredients in a blender and blend for 10 seconds {my mother in law got me a hand blender for Christmas and this was its inaugural run}. Pour over any type of steak {we used a couple T-bones}, cover, and let it sit overnight** turning occasionally to coat all sides.

** I put ours in a gallon ziplock bag and put it in the fridge for 4 hours. It was plenty of time.

Because of the honey, it has a tendency to burn quickly so keep an eye on it!

SHRAMP! and sauce

Ingredients:

1 lb bag of frozen shrimp {thawed and dried off}
1 box of tempura batter mix {prepared as directed on the back of the box}
Oil for frying
3 Tbsp Mayonnaise
1-2 Tbsp Garlic chili sauce

Holding shrimp by the tails, dip in tempura batter and fry according to directions on the box. Drain on paper towels.

Mix mayonnaise with garlic chili sauce until well combined. Give it a taste. Too spicy? You're a wimp**. Add Mayo. Not spicy enough? Whammy. Add chili sauce.

** I do not mean to offend or belittle with this comment. It's not my fault you can't handle a little spice. Jk. But really.

I didn't know what else to make because, well, it was already a lot of food. So I made some mashed potatoes {real kind! not boxed!} and gravy {yeah, out of a packet}. And since I had all but forgotten about my blog, I didn't take pictures.

HOWEVER! This will be made again, so I'll take pictures.

With the addition of my new hand blender {Cuisinart, love it!}, Multipurpose kitchen thing {it steams! it roasts! it deep fries! it does it all!}, and my rice cooker, I'll be creating more fun recipes and finding fun new ones to share with you, my poor neglected readers.

Hope you had a Merry Christmas!

♥ K8