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Smoky Mountain Chicken

Howdy friends and neighbors!  The birds are singing.  The sun is shining.  The flowers are blooming.  The ankle biters aren’t fighting.   But only because they’re not up yet!   Life is GOOOOOOOOOOOOOD!

So I thought I’d share one of my most requested recipes with you.  I started making Smoky Mountain Chicken several years ago when a friend at Moms Online posted the original recipe.  Since then, I’ve made it so much, folks just think the recipe is “mine.”  But the original credit goes to Lisa in Maine for posting the recipe about a gazillion years ago.  When we had our little bakery/catering business, this was one of the most popular meals we offered. 

So without further ado, I’m going to share it with you all!  There’s no “Here’s what you’ll need” photo this time.  I was busier than a one-legged man in a butt-kicking contest when I made this and just forgot to make one.  My bad! 

So here’s what you’ll need:

*  Boneless skinless chicken breasts

*  deli honey-baked ham slices

*  monterey jack cheese slices

*  garlic powder

*  Italian seasoning

*  black pepper

*  BBQ sauce of choice

Easy peasy!  Here’s what you’ll need to do, get a large baking dish/cookie sheet and cover it with foil.  Give it a good spray with non-stick cooking spray.  There’s so much cheese coming later you’ll be glad you did this foil/spray step!  Trust me!  Now place the boneless skinless chicken breasts in the pan.

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Like this……………

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Now sprinkle some garlic powder on them.  Don’t be stingy!  Garlic is GOOD!  It keeps the vampires away!  :o)  But if you’re obsessed with Twilight, that might not be a plus for you………..

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Now sprinkle with some Italian seasoning.  Again, be generous!

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Now give it some fresh cracked black pepper or just some out of your black pepper shaker.  I won’t be so picky about it here!

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See?  It  needs a nice coating of all the spices!  They’re going to sink in and make the flavor EXPLODE!!!!

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Now stick them in a 350° oven and let them roast until done.  These were HUGE chicken breasts so it took 45 minutes to an hour before they were done. 

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When the chicken is done, smother it in your favorite BBQ sauce.  This BBQ sauce is homemade.  It’s a secret recipe…….given to me by the precious Mrs. Gigi before she went home to be with her Savior.  I hope she’s making her amazing BBQ sauce and fabulous potato soup and Spanish cornbread and homemade melba toast for Jesus!  RIP Mrs. Gigi!  But, if you aren’t privy to Mrs. Gigi’s spectacular sauce, KC Masterpiece or Kraft or Sticky Fingers BBQ sauce will do.  Just use your favorite BBQ sauce.  But really smother it!  Don’t be shy with the sauce! 

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Now give everybody their own pig blanket!  Layer a couple or three slices of honey ham on each chicken breast.

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Now top it with cheese and then stick it back in the oven just long enough for the cheese to melt and get all ooey gooey.  This is Tall Skinny Man’s favorite part……….when the chicken comes out of the oven, some of it will be melted into the warm BBQ sauce.  Once I’ve taken all the chicken out of the pan, he scoops up all that melty cheese and BBQ sauce.  It’s nirvana to him!  Eyes rolling back in the head and the whole 9 yards!

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And when you’re done, this is what you’ll have!  Be sure to park a knife beside the plate and a big ole napkin! 

This is such an easy dish to make and fool folks into thinking you REALLY worked hard!  Go ahead!  Invite the boss over for dinner!   You’ll be getting a raise!!!  Invite the preacher!  He’ll love it!  Might even nominate you for sainthood!  Or just serve it to your Tall Skinny Man (or non-skinny man—-this blog does not discriminate on the basis of weight!) and ankle biters.  They’ll clean the kitchen and mop the floor for you after they eat this.  Well, not really.  But it was worth a shot to hope for, huh? 

You can serve it with a little bit of anything!  Green Beans, Corn on the Cob, Baked Potatoes, a big salad, Fresh Asparagus, you name it!  I served it with the Super Honkin’ Kicked Up Loaded Baked Potatoes I shared with you recently and a big salad. 

Alrighty!  There ya go!  Dinner for tonight is decided!  :o)  Now what are you going to do with the rest of this gloriously sunny summer day???  Have a great one!

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Jamaican Jerk Chicken Wings

So um, did you miss me?  Sorry to leave you all high and dry!  It’s been beyond wild at work lately!  But thankfully, I think the “wild” is over……or at least for a while anyway!  I can’t even begin to tell you how much I’ve missed cooking and sharing with you these last few weeks!  It’s good to be “home!” 

I’ve been sitting on this recipe for a while.  I actually made these wingies for our Super Bowl party that turned into nothing but a Food Fest (THANK YOU, Charter Communications!)  I also made traditional Buffalo Wings, but I wanted to do something a little different too.  So I started pondering what I could make that might be a little hot and spicy, but sweet too.  And this recipe began to develop in my head.

Since all we could do was sit around and eat that night (THANK YOU AGAIN, Charter!) these got quite a lot of attention!  In fact, they were more popular than the Buffalo Wings! 

Jamaican folks have been “jerking” meat for a long time.  Traditionally, “jerk” is a very hot and spicy dry rub applied to either pork or goat.  Since neither of those beasts have wings, I decided to branch out a little with my jerk.  “My jerk” not to be confused for Tall Skinny Man, mind you.  He doesn’t have wings either.  But I digress.  So I ended up using a package of frozen wings and drummies for this recipe.  You can certainly use fresh if you’re a mind to do all that cutting up of raw chicken.  Me?  Not so much of fan of that process.  Therefore, frozen worked like a charm for me!

In addition to wings, of course, here’s what you’ll need:

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Fresh ginger, an orange, crushed red pepper flakes, fresh garlic, soy sauce and any variety of Jamaican Jerk seasoning.  I got my Jerk seasoning from Sam’s.  You could certainly make your own, but why reinvent the wheel if there’s a perfectly good wheel sitting around in the spice cabinet? 

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Wingies!  They’re pretty doggone important if you’re going to be making Jamaican Jerk WINGS!  I bought these in the freezer section of Kroger.  They’re already cut up for you!  All you have to do is thaw them.  Once they’re thawed completely, put them in a large mixing bowl.  This was about 3 pounds, give or take a wing or two.

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You’ll need about 1 Tbsp. freshly grated ginger, 2 Tbsp. Jamaican Jerk seasoning, the zest from one orange, 1 heaping Tbsp. fresh garlic and as much or as little crushed red pepper flakes as you can take.  Since we all like really hot and spicy, I used a lot.  But it’s better to start out with a little and build than to roast your tongue out of your mouth with too much.  Maybe start with half a tsp. the first time.  If that’s not hot enough, increase by half tsp. the next time. 

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Now that you’ve got your seasonings ready, juice the orange over the chicken wings.  I like to use a citrus reamer to get all the juice and some of the pulp out of the orange. 

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Add 1/2 cup soy sauce. 

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Add the orange zest.  And can I just do a little PSA here?  I LOVE citrus zest!  LOVE IT!  The flavor it imparts is just unbelievable!  Please invest in a zester/microplane!  You’ll be glad you did!!!  We can love citrus zest together!

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Now add the  garlic.

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Fresh ginger going in!  Trust me on this……if you don’t use fresh ginger, the recipe is shot!  Fresh ginger and dried, ground ginger do NOT have the same taste!  Fresh ginger is CHEAP!  So use the good stuff, please!  I use my trusty microplane for the ginger too.

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Now toss in the crushed red pepper flakes and the Jerk seasoning. 

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Give it a stir and let it marinate as long as possible before cooking.  It’s best to let it soak up the marinade at least an hour, but several hours or overnight would be even better!

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Pour wings and marinade into a baking dish.  I highly recommend using a disposable pan for this so you don’t have to scrub when it’s finished cooking.  Bake 45 minutes or until chicken is completely cooked. 

Now don’t shoot me, but I failed to take pictures of a step in between here!  Halfway through the cooking process, I poured off the majority of the marinade/cooking liquid into a saucepan.  This step was twofold.  I wanted the wings to crisp up a little bit and I wanted to use the liquid to make a sauce to pour over the wings. 

I added half a cup of firmly packed brown sugar to the liquid I poured off the chicken and cooked it down until it made a thick sauce.  I simmered it on low until it was as thick as gravy.  And let me tell you, the aroma was INSANE!

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I also failed to add this to the “What You’ll Need” photo.  Sorry ’bout that!  I had about 18 different things going on at the same time and had to rely on Ankle Biters for any assistance because TSM was sicker than a dawg.  So I missed documenting a step or two along the way.  Begging pardon…….Sprinkle with toasted seasame seeds after pouring your thickened sauce over the wings.

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And you end up with these incredibly flavorful little wings……..WOW, I wish I had a scratch and sniff monitor right now!  These were “eyes rolled back in the head” good!

Jamaican Jerk Chicken Wings

*  3 pounds chicken wings

*  2″ piece fresh ginger—1 Tbsp. grated

*  1 heaping Tbsp. fresh minced garlic

*  2 Tbsp. Jamaican Jerk seasoning

*  1/2 tsp.-1 tsp. crushed red pepper flakes

*  zest and juice from 1 orange

*  1/2 cup soy sauce

*  1/2 cup brown sugar

*  2 Tbsp. toasted sesame seeds

Place wings in a mixing bowl.  Zest the orange and set the zest aside.  Cut the orange in half and juice it into the mixing bowl.  Next add the soy sauce.  Add grated ginger, minced garlic, Jerk seasoning, orange zest, and crushed red pepper flakes to the bowl.  Allow to marinate at least 1 hour.

Pour wings and marinade into a baking pan.  Bake in a pre-heated 350° oven for 45 minutes or until the chicken is cooked completely through. 

About halfway through the cooking process, pour off the cooking liquid into a saucepan.  Add brown sugar to the liquid.  Simmer on low until sauce thickens to the consistency of gravy.

Pour sauce over wings and toss them to coat each wing with the sauce.  Sprinkle with toasted sesame seeds.  Serve hot.

Now let me share an idea with you.  This would be equally amazing on a pork loin or boneless skinless chicken breasts!  I would make the marinade in a bowl separate from the meat if doing either of those.  Then I’d pour half the marinade on the meat and let it soak overnight.  The other half would be in a bowl by itself.  I’d grill the meat and thicken the reserved marinade while the meat grilled.  When the meat is completely cooked, pour the sauce over the meat when serving. 

This would make an awesome summer-time meal!  In fact, I can’t wait for warm weather to get here so I can get that grill cranked up and try this very thing!

I hope you enjoy this recipe!  I truly can’t tell you how amazing these turned out.  They’re so different from the traditional Buffalo Wings you’re used to!  Still spicy, but with a sweet twist!  Give ’em a try and report back! 

I’ve missed you people!  I hope my crazy work schedule is over for a while and we can get back to cooking around here!  See you soon with another new recipe!

Alfredo….My Way

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This was originally going to be titled “Fettucini” Alfredo.  But as you can see, I didn’t use fettucini.  I used fusilli pasta.  Cuz we just like it better.  And that’s just how it is.  So I couldn’t call it Fettucini Alfredo.  And somehow “Fusilli Alfredo” just didn’t sound all that good.  So let’s just go with Alfredo!  And you can just pick whatever kind of pasta you and your family like and then it can be Alfredo….YOUR Way!

Let’s talk about this dish a minute……..It’s so simple, it’s completely ridiculous!  So simple, in fact, that you’ll never have to buy that stuff in a jar again!  I started making this several years ago when I was doing “Once a Month Cooking.”  I would spend all weekend cooking about once every month or so and fill up the freezer with meals.  Then each night, all I had to do was pull out an entree and make some sides to go with it while the entree warmed up.  This sauce was perfect for the freezer.  So I would make it in huge batches then freeze it in vacuum-seal bags.  While the pasta was boiling, I’d just drop the vacuum-sealed bag down in the boiling water and it would be warm by the time the pasta was cooked.  Dinner could literally be done in the time it took to boil a pot of water and 8 minutes worth of noodle-boiling!

For some reason, I hadn’t made it in years.  When I finally pulled this one back out of my hat, you would’ve thought I brought out GOLD!  These skinny people around my house went wild over it!  And my SIL thinks I’ve invented the best thing since sliced bread. 

Last weekend was the baby ankle biter’s birthday.  And he asked for this particular dish as his birthday dinner.  That was a change because for the last 4 years or so, he’s asked for Broccoli Soup!  Unfortunately, what he got was a trip to Mickey Dee’s with his Unk and Aunt Dee because I was in the recliner coughing up my lungs.  😦 

But I managed to finally get off my death bed a few days later and made him his meal….what he calls, “you know Moma, that stuff with the noodles and chicken.”  Uh huh.  Which brings me to the chicken part.  I always grill chicken to put on top of this.  It’s certainly tasty by itself.  But with the grilled chicken on top……well, that just puts it over the top!

So let’s make some!  And you can top yours with whatever cranks your tractor!

Here’s what you’ll need:

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Dry Italian Salad Dressing Mix, Cream of Chicken Soup, Garlic and LOTS of it, Cream Cheese, Pasta of choice, Half-and-Half or Heavy Whipping Cream and Fresh Cracked Pepper.

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Start with the cream cheese in a cold pan. 

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Add the soup.

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If you’re ever shy with the garlic, this is NOT the time to be!  Embrace the garlic!  Dump in a BUNCH! 

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Now add the packet of dry Italian salad dressing mix.  I like the “zesty” kind.  Not sure if there’s a bit of difference between it and the regular packet that doesn’t say “zesty,” but somehow “zesty” makes me feel like it will have more flavor.  So that’s what I use.

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Pour in the half-and-half or cream, whichever you prefer. 

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Finally, add the fresh cracked pepper and you’re ready to roll!  Just turn the stove on low.  Let it sit a couple of minutes and then whisk until smooth.

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Like this! 

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Boil some water for your pasta of choice.  I like to always salt my water and add a little oil so the pasta doesn’t stick to itself.  And since this was for Alfredo, I went ahead and dumped in a healthy spoonful of minced garlic to the water too. 

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Once the water is boiling, add the pasta and boil about 7-8 minutes. 

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Drain the pasta well.  You don’t want any residual cooking liquid to water down your thick, hearty Alfredo sauce!

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Pour the drained pasta in a serving dish.

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And now……if you’re feeling especially decadent and you happen to have some on hand and I did……grate some fresh parmigiano reggiano cheese on top.  Or heck, if you just have that Kraft Parmesan dust in a can, add a little of that to your noodles before topping with the sauce. 

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Go ahead and pour that thick sauce all over the pasta.  It’s just waiting to be smothered in something fabulous!

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Nothing left to do but eat! 

Alfredo Sauce

*  1-8 oz. bar cream cheese

*  1 cup half-and-half or heavy whipping cream

*  1 can cream of chicken soup

*  1 packet dry Italian dressing mix

*  minced garlic, to taste

*  fresh cracked pepper, to taste

*  pasta of choice, cooked to al dente and drained well

*  topping of choice:  grilled chicken, grilled shrimp, grilled salmon

Mix cream cheese, cream of chicken soup, half-and-half, dressing mix, garlic and black pepper in a cold pan on the stove.  Turn stove on low.  After about 5 minutes on low, begin to whisk sauce until smooth.  Serve hot over pasta.

And that is Alfredo MY way!  I told you it was simple!  Serve this with a nice salad and some garlic bread and you’re set! 

I hope you and your family enjoy this “stuff with the noodles and chicken” as much as my ankle biting people do!  And since tomorrow is Valentine’s Day, a very happy Valentine’s day to you all!

White Chili

White Chili, you ask?  HUH?  Chili ain’t white!  Well, THIS one is!  The first time I ever heard of White Chili, I was a skeptic too!  But after the first bowl all those years ago, I was cured of my skepticism!  So I thought “White” Chili was appropriate for today when we were *supposed to* get some of that “white” stuff from the sky.  Turns out, it just teased us!  We got hit hard and fast this morning, but then it just quit and now there’s little evidence left behind that we got any at all, much to the chagrin of my ankle biters.

White Chili……..what in the cat hair is White Chili?  I was introduced to it by my Aunt Ann, my mom’s baby sister.  She’s a phenomenal cook and is always coming up with something new and nifty!  I get my love for casseroles from her!  She’s like the casserole QUEEN, or something!  Anyway, she was telling me about White Chili on the phone one day and I just couldn’t wrap my head around it cuz chili is NOT supposed to be white.  As she was explaining it, I snarled up my nose more and more.  It’s made with white beans instead of pinto/kidney/black beans like one would expect to find in regular chili.  And I am no white bean fan.  Just don’t love ’em.  I know!  I know!  Not exactly what you expect to hear from a good little Southern girl.  But I don’t.  Never have.  Except my SIL’s and man, she can cook a pot of white beans.  But I digress.

So like the good little niece that I am, I wrote down the recipe thinking to myself, “I’m going to waste good chicken in this!”  That’s what I honestly thought!  I never dreamed that I and my family would all fall in love with it and like it as well as, or maybe better than, regular chili!  That’s how amazing it is!  And even better is the fact that it’s a really healthy dish!  White beans are full of fiber and are super-filling!  And the chicken is boneless, skinless, so it’s heart-healthy!  In figuring Weight Watchers points for this, I think their little recipe builder spit out a point-value of 5 for a serving of this.  This pot makes about 10 servings, give or take…..depending on how big a bowl you serve it in!

I really can’t extol the virtues of this chili any better, so let’s make some!  Did I mention it’s EASY?!  Gotta love easy! 

Here’s what you’ll need:

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Navy beans…..now the original calls for Great Northern beans.  But I happen to prefer Navy beans to the larger Great Northern beans.  Navy beans seem a little sweeter to me and I like them because they’re smaller.  But if you prefer Great Northern to Navy, God will forgive you and I will too!  Knock yourself out!  Chicken….boneless and skinless.  I happened to have some tenders in my freezer and they cook up in no time flat.  So that’s what I ended up using today.  But boneless and skinless is preferred to anything with skin, bones and dark meat.  God might still forgive you for using dark meat chicken, but I’d probably have a hard time.  ;o)  Just speaking the truth in love.  I don’t care for dark meat chicken.  Don’t be hatin’!  The rest is easy!  Seasoning Blend, Garlic, Oregano, Cumin, Cayenne Pepper, Ground Cloves and Chopped Green Chiles.  You’re practically done, man!

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Wash and sort the dried beans before you soak them.  That’s literally the most labor-intensive part of this recipe.  And you know what?  If you want to skip this step altogether and use canned white beans in your White Chili, I won’t tell a soul!  And at the end of the day, nobody will ever know the difference.  But if you DO use the dried variety, they have to be washed and sorted, then soaked.  If you don’t do all that, you’ll end up with some skanky beans or even rocks mixed in with your good stuff.  And that’s just no dang fun!  Once you’ve got them sorted, cover the beans with lots of water and let them soak a couple hours or overnight before making this. 

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While your beans are soaking, go ahead and boil your chicken.

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Now drain your plumped up beans.  And you might want to give them one more little once-over for any wayward strays that you missed before you soaked them.  Do you see the one little skanky bean I missed the first time?  He had to go!

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Once the chicken is cooked, remove it from the broth.  Just set it aside on a plate to chop up later.

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Add the beans into the chicken stock you made from cooking the chicken and begin adding the rest of the ingredients.  There’s no particular order they have to go in.  This is the oregano going in.

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Seasoning Blend going in…….you’re certainly welcome to chop up your own fresh onions, peppers and celery.  But I was lazy and let someone else do the chopping for me!

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Now add the chopped green chiles.  I find green chiles to be fairly mild.  But then, I grew up eating jalapeno peppers with my scrambled eggs at breakfast.  So you really can’t judge by me.  The recipe calls for 1 can.  I added 3.  :o)  I love their flavor and really can’t detect any heat from them.  But some folks say they think these are hot.  You be the judge!

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Add the cumin.  I LOVE cumin!  Until I started making this chili, I’d never heard of or bought cumin before!  That was probably 15 years ago or so.  Since then, I’ve fallen head over heels in love with cumin!

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Next add the cayenne pepper.  If you can handle it!  Again, if you’re afraid of the heat, leave it out.  Or on the other hand, if you’re like my family and like some kick to your grub, put it in and add some extra!    I add double what the recipe calls for.

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Now add the cloves.  CLOVES?  In CHILI?!!?  I know!  You’re sitting there saying to yourself, “That poor Amy’s smokin’ crack again!”  Trust me on this!  The cloves absolutely MAKE this!  It’s such a subtle little hint of flavor in the background that leaves everybody at the table saying, “WHAT is that flavor I’m tasting?!” 

You’ll notice I didn’t add any salt and pepper.  I NEVER EVER EVER E.V.E.R. add salt to dried beans until they’re completely cooked.  Why?  Cuz my Moma told me not to.  Why?  Heck if I know.  But she always said never to add salt to dried beans until they’re completely cooked through.  She said it would make the beans harder to cook.  Now I have NO idea if that’s so or not.  But Moma said it, so I don’t add salt until the beans are completely cooked. 

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Finally, add the garlic.  And just let this simmer until the beans are tender.  It will probably take a couple of hours or maybe longer depending on how long you soaked your beans.

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Your chicken should be cool enough to handle by now.  So you can start chopping it up while the beans are cooking away.

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Chop it into bite-sized pieces before adding it to the beans.

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Now dump it all in and give it a stir.  You’re almost there!  Let it simmer about 30 minutes before serving.  If you need to add a little water, go right ahead.  It all depends on how thick or soupy you like your chili to be!

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Ahhhhh!  And there you go!  Plop a dollop of sour cream in the center and sprinkle with your choice of cheese.  Absolutely divine, I tell you!

White Chili

*  1 pound dry white beans, washed, sorted and soaked

*  1 1/2 pounds boneless skinless chicken breast

*  1 bag frozen seasoning blend

*  1-7 oz. can chopped green chiles

*  1 Tbsp. minced garlic

*  2 tsp. cumin

*  1 1/2 tsp. dried oregano

*  1/4 tsp. ground cloves

*  1/4 tsp. cayenne pepper

*  2 quarts chicken stock

*  salt and pepper to taste

Wash and sort dried beans.  Pick out any beans that are discolored or broken and discard them.  Put them in a large bowl and add enough water to cover 2″ above the beans.  Soak at least 2 hours or up to overnight.  Drain and rinse the beans before cooking.  Boil chicken and set aside when tender.  Strain chicken stock and return to stockpot.  Add dried beans, seasoning blend and spices.  Simmer at least 2 hours or until beans are tender.  Cooking time will vary depending on how long beans were soaked.  Chop chicken into bite-sized pieces.  Add to beans.  Add water or additional chicken stock if desired.  Simmer an additional 30 minutes.  Add salt and pepper to taste before serving.  Serve hot.

And that, friends and neighbors, is White Chili!  It’s absolutely insane!  Just add a chunk of cornbread or Mexican cornbread and dinner is DONE!  We like to add sour cream and a mix of Cheddar and Monterey Jack cheeses to ours.  But it would also be good with a dollop of fresh guacamole or some fresh chopped cilantro sprinkled on top.  It makes such a hearty, bone-warming meal!  I hope you’ll enjoy it as much as we do!

And I hope you and yours are safe and warm!  As for me, I’m really enjoying this “snow” we got today!  :o)

Bourbon Chicken

Alright, now, all you good Christian teetotalers don’t come unglued on me!  I’m not going to corrupt you with that evil  “sauce!”  Bourbon Chicken is so named for Bourbon Street in New Orleans, not for the liquor.  You’ll probably find some recipes out there that DO use actual liquor in the sauce.  But mine doesn’t.  So y’all don’t be condemning and hatin’ on me now!

Those of you who have been around here with me for a while know about a little place I used to hang out online called “Moms Online.”  Unfortunately, Moms Online has been defunct for several years now.  ***a moment of silence please***  It was a wonderful place for moms (and some dads and some non-moms/parents altogether) to gather and chat about a little bit of everything from baby names to crockpot cooking to spilling their true confessions.  It was a lot like a family, really. 

Out of that family was born lots of magnificent recipes that got passed around between us all.  I truly credit Moms Online and the fabulous family of friends I made there for making me a “try me” cook.  Before I found Moms Online, I was a decent cook.  But I was just a plain ole Southern cook until then.  I cooked what I’d grown up eating.  And that’s pretty much it.  But at Moms Online, folks gathered from across the WORLD!  We had ladies from Australia, England, New Zealand…….and some REALLY exotic foreign lands like New York City and Seattle and Salt Lake City and Washington, DC  and Denver and well, you get the picture!  I was a little ole Southern girl without much culinary experience outside the South.

But Moms Online changed all that for me!  It brought me recipes I’d never heard of, seen or thought of!  One of those was this Bourbon Chicken.  Unfortunately, I can’t recall who orginally shared this recipe, so if you’re out there, step up and take credit!  I’d LOVE to give you credit for such a marvelous dish!

Let’s make some!  Here’s what you’ll need:

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I had already cut up the chicken before it dawned on me to make the “Here’s what you’ll need picture!”  So obviously, if you’re going to be making Bourbon CHICKEN, it would probably be helpful to have some chicken!  However, I HAVE made this with cubed pork loin and it’s every bit as good!  Just make sure you have some meat or this recipe won’t be anything but a mighty tasty sauce. 

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Cube the chicken into bite-sized pieces.

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Cook the chicken in a little oil before adding the sauce ingredients. 

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Now add all other ingredients except the cornstarch and water.  Simmer 20 minutes.

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Mix the cornstarch and water together and stir until smooth.  Add to the sauce to thicken.  And here’s what you end up with.  I guarantee you the delightful aroma will just about knock you down! 

Bourbon Chicken

*  2 pounds boneless, skinless chicken breasts, cut in bite-sized pieces

*  3 Tbsp. olive or canola oil

*  3 cloves garlic, crushed or minced

*  1-2 tsp. fresh ginger, grated on a fine microplane

*  1/2-1 tsp. crushed red pepper flakes

*  1/2 cup apple juice

*  1/2 cup brown sugar

*  1/4 cup ketchup

*  2 Tbsp. apple cider vinegar

*  1/2 cup soy sauce

*  1 Tbsp. cornstarch

*  1/2 cup water

Cube chicken into bite-sized pieces.  Heat oil in a Dutch oven or skillet deep enough to cook chicken and then make sauce.  Once chicken is cooked through, add all ingredients except water and cornstarch.  Simmer 20 minutes.  Mix cornstarch with cold water.  Bring sauce to a boil and then add cornstarch and water.  Cook until sauce is thickened.

I like to serve this over plain white rice.  But it would also be good with fried rice or most any rice blend.  The Tall Skinny Man is quite averse to rice, so I usually make him noodles of some kind.  Add some stir-fried vegetables and you’ve got a complete meal! 

I can’t truly tell you just how flavorful and delicious this is!  You simply have to try it!  The sauce is amazing!  I hope you’ll give it a try!  If you’re like I was back then…….in a cooking rut because you always fix the same old things over and over again, this would make a nice addition to your meal plans! 

Enjoy!  Have a fabulous day!

Ford Hill Chicken And Rice

I was recently craving some beef tips and rice……..um, and as you can see from the title of this entry, BEEF is not what I ended up with.  While I was in the friendly neighborhood Kroger, I noticed they had chicken on sale and being the cheapskate I am, I decided chicken and rice would work nicely thankyouverymuch.  So no beef tips this time.  I’ll save that one for another day!

While I was standing there at the meat case, I began pondering what I was going to do with this chicken once I had it home to make it satisfy my craving.  And I began to formulate a recipe in my head.

I came up with what I’m calling Ford Hill Chicken and Rice………so named for this little hill I call home.  It mostly just kind of morphed from various other recipes I had floating around in my head.  I always have various recipes floating around and formulating in my head. 

And it turned into a pretty doggone good meal, if I do say so myself!  Now let me give a little disclaimer here.  I have photos of the process.  The problem is, they were taken with my new camera before I had a good operational understanding of it.  Flash not functioning and such……….yeah, I’m not much for reading instructions manuals.  I’m more a trial and error kind of gal.  And unfortunately for you all, these photos are more error than anything.  But they ARE photos!  So just bear with me!

Y’all forgive me for not making a “This is what you’ll need” photo!  I was in such a tizzy over having a new camera that I just didn’t think to do it before I started using everything up.  I remembered part of the way through and made some partial “this is what you’ll need” photos.

So let’s just dive right in, shall we?

Start by cutting up 1 1/2-2 pounds of boneless, skinless chicken breasts:

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Cut it into bite-sized pieces. 

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Once you get the chicken cut up, you’ll need a bowl, some flour, Jane’s Krazy Mixed Up Salt and the “chicken seasoning” of your choice.  I really like this grinder blend I found at Sam’s.  It’s fairly inexpensive and packed with HUGE flavor!

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Put the cubed chicken into the bowl with the flour and seasonings.  Toss the chicken around in the flour to evenly coat it.

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Heat oil in a deep skillet or Dutch oven.

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Stir-fry the chicken in the oil.

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While the chicken is cooking, assemble these other ingredients you’ll need.

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Then slice up some bell peppers and onions too.  Make sure to use a different cutting board and knife than you used to cut up the chicken!   You don’t want to make anybody sick!

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Add the onions, bell peppers and some minced garlic to the chicken.  Stir into the chicken until well-combined.

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Add the jar of pimientos and the packet of  Golden Onion soup mix.

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Now add the gravy. 

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Stir in sour cream.

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Add some fresh cracked pepper.

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Just before serving, add chopped fresh parsley.

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Please excuse my poor photography…….But I served this with some of Aunt Dee’s fabulous Napa Cabbage Salad on the side.  Unfortunately, due to my not-so-great photography, this doesn’t look all that appealing!  But I promise, this meal got some of the biggest raves I’ve had in a long time!  Unk went absolutely WILD over this chicken! 

Ford Hill Chicken & Rice

*  1 1/1-2 pounds boneless, skinless chicken breasts, cubed into bite-sized pieces

*  1 large onion, sliced into slivers

*  1 large green bell pepper, sliced into slivers

*  2 cans chicken gravy

*  1 packet Golden Onion soup mix

*  1 small jar pimientos

*  1 cup sour cream

*  1/2 cup fresh parsley, chopped

*  1 1/2 tsp. fresh cracked pepper

*  1 cup flour

*  1 Tbsp. Jane’s Krazy Mixed Up Salt

*  1 Tbsp. chicken seasoning

*  1 Tbsp. minced garlic

*  1 cup canola oil

Cut chicken into bite-sized pieces.  Place in bowl with flour, mixed up salt and chicken seasoning.  Toss well to coat chicken.  Heat oil over medium-high heat in a deep skillet or Dutch oven.  Add chicken to pan and stir-fry until done.  While chicken is cooking, cut up pepper and onion.  Once chicken is cooked through (approximately 15 minutes, depending on the size of the chunks) add pepper and onion along with garlic to the pan.  Stir well.  Add pimientos and onion soup mix.  Stir in gravy.  Add sour cream and stir until well-combined.  Simmer 15 minutes.  Add fresh parsley just before serving.  Serve over rice of your choice.

This is truly one of the best meals we’ve had in a while because it wasn’t the “same old-same old!”  It was a little different than our “normal” fare around here.  Even Ankle Biter #2 who is my “picky” eater enjoyed it!  Mind you, he’s picky compared to his older brother and the rest of us, but not picky compared to your typical kid.  At any rate, this ended up being a wonderful meal!

Some suggestions for good side dishes to this would be oven-roasted carrots, good old Southern-style green beans or sauteed green beans, or most any kind of salad.  However you decide to serve it, I hope you enjoy it as much as we did!

Happy New Year to you and yours!

Turkey Normandy Pot Pie

Hoo boy!  Thanksgiving’s over and we’re all stuffed to the gills.  Oh yeah, and have a boatload of leftovers too!  What in the cat hair do we do with all the leftovers!?!?!? 

If you’re lucky enough to have turkey leftover, I’d like to recommend my Turkey Normandy Pot Pie.  This stuff will use up some of your leftovers and blow your socks off it’s so good!  Ankle Biter #1 LOVES him some pot pie!  He could eat it like 12 times a week or something close to that.  Ankle Biter #2, not so much.  He’d rather eat something Charles Edward William Harry (Hairy) Dog leaves behind.  But don’t let that deter YOU from making it!  Perhaps all of your Ankle Biters and Tall Skinny Men or Short Tubby Men or whatever you have at your house will love it!  And it’s a fabulous way to use up some of that leftover turkey everyone is, by now, sick of seeing!

This pot pie is a little different than most.  It doesn’t have your “typical” pot pie veggies of either just peas and carrots or a regular mixed veggie blend.  It uses broccoli, cauliflower and carrots.  I came across an incarnation of this recipe some years ago when I was first on the internet.  I made it that first time and then tweaked it like my family would enjoy most. 

So let’s make it!  Haul out that leftover turkey and let’s get busy!

Turkey Normandy Pot Pie

*  2 cups turkey, cut in bite-sized pieces

*  1 can cream of chicken soup

*  1 cup milk, divided

*  1 onion, diced

*  4 cloves garlic, minced

*  8 oz. cream cheese, softened

*  2 cups shredded carrots

*  1 lg. pkg. frozen broccoli and cauliflower blend

*  1 egg

*  1 Tbsp. vegetable oil

*  1 1/2 cups Bisquick

*  1 cup shredded sharp cheddar cheese

*  1 sm. pkg. sliced almonds

In a large saucepan, combine soup, 1/2 cup milk, onions, garlic, cream cheese and carrots.  Over medium heat, cook until cream cheese is melted.  Stir in turkey and broccoli/cauliflower mix.  Continue to cook until all is heated through.  Pour into 9″x13″ baking dish which has been sprayed with non-stick cooking spray. 

Combine Bisquick, oil, egg and milk.  Stir until smooth.  Add cheddar cheese.  Spread over turkey mixture.  Sprinkle with almonds.  Bake in a preheated 375° oven 30 minutes or until crust is golden brown.

YUMMMMMMMMMMM!  That’s all I’ve got to say!  This is a fabulous way to use up leftover turkey from Thanksgiving or leftover chicken from any meal throughout the year!  Or just start fresh and cook up some turkey or chicken to use!  And in all honesty, if you had some leftover chunks of ham, I think that would be amazing in this as well! 

I hope you’ll give it a try!  And I hope your Thanksgiving was full of good food, lots of family and friends and most of all love!