Last week was SUPER busy at work and I had no time for crafting or cooking. Thankfully this weekend brought 18 inches of snow and plenty of time to hang out inside and create :) I have lots of projects to share but I wanted to start this week off with a new recipe I tried out yesterday. Our friends Sarah and Dan had everyone over to watch the Super Bowl and I made Cinnamon Caramel Snack Mix and Buffalo Chicken Dip. The Cinnamon Caramel Snack Mix was a hit! Here is my recipe version for it:
Cinnamon Caramel Snack Mix
- 4 c. plain, air popped pop corn
- 4 c. Corn Chex
- 2 c. pretzel sticks
- 2 c. Cheerios
- 1 can mixed nuts
- 1 1/2 c. brown sugar
- 1/2 c. butter
- 1/2 c. light corn syrup
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 12 oz. bag of chocolate chips
Mix popcorn, Corn Chex, pretzels, Cheerios and nuts in a roaster pan; set aside. Heat sugar, butter and syrup to boil; reduce heat and simmer 5 minutes. Remove from heat and stir in vanilla, baking soda and cinnamon. Pour over cereal mixture and stir good. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread out on wax paper to cool. Melt chocolate over double boiler and drizzle over top of mix. When cooled, break up into smaller pieces and enjoy!
The original modern lady herself – Martha Stewart – (or more likely one of her many super talented peons) out did herself with this Chocolate Pudding Cake recipe! It is so AMAZING, I can taste the warm, chocolaty goodness just thinking about it.
I found this little gem last night while looking for a quick chocolate dessert. Turns out, Martha has a whole section of tasty treats on her website for people just like me. This particular recipe caught my attention because it only had 6 ingredients, all of which were idling in my kitchen at the time.
There is really nothing you can do to make this recipe any better… except serve it warm… with vanilla ice cream on top :) I also think it would make for a splendid dinner party dessert if you served them in individual bowls rather than the large 2 qt serving dish Martha Stewart recommends.
I am always on the lookout for yummy new meals and when I found this Oven-Fried Chicken recipe from the Food Network it sounded like a winner. My hunt to find a side to accompany it that would be equally as delicious led me to this Greek Style Potatoes recipe. I prepared the Greek potatoes just as the recipe suggests and they were the BEST potatoes I’ve had in a long time. I made a few changes to the oven-fried chicken, here is my version of the recipe:
Oven-Fried Chicken Recipe
Cook Time: 30 min Level: Easy Yield: 4 servings
- 1 1/3 cups Rice Krispies cereal (leftover from the treats I made the day before)
- 2 1/4 cups Bagel Chips (plain)
- 3 teaspoons extra-virgin olive oil
- 3/4 teaspoon hot paprika
- Kosher salt and freshly ground pepper
- 1/2 cup plain Greek yogurt (I picked up Stonyfield Organic, the single serve package was the perfect size)
- 1 teaspoon dijon mustard
- 4 boneless, skinless chicken breasts
- Preheat the oven to 475 degrees F.
- Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.
- Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat.
- Place the chicken on a foil lined baking sheet. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.
The Food Network recipe adds scallions and a dipping sauce to this. I don’t like scallions so instead I made steamed asparagus as a side and sautéed it with a little bit of butter, salt and garlic before I served it. The chicken, potatoes and asparagus made a great combination. I also served a Greek salad; definitely a meal worthy to be served at a dinner party.
One thing I’ve learned in the last 6 months is I have a problem with portioning meals for two people. Personally, I think recipes for two are sort of hard to find on the Internet and I’m always up for trying new dishes. What I don’t want to do is try something new for six and get stuck eating it for a week – ugh! That’s why today I was pleasantly surprised to find that Pillsbury has a cooking for two recipe section on their website. Fabulous idea Pillsbury :)
I tried the Savory Chicken with Peppers recipe and I must say… it was pretty tasty. Although, I did make a few modifications. Here is my version of the Savory Chicken with Peppers recipe for two.
- 1 T. olive oil
- 6 boneless skinless chicken thighs
- 1 medium onion, thinly sliced
- 1 cup beer
- 1 tsp. Miller’s Chicken Flavored Soup Base
- 1/2 cup warm water
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small package fresh mushrooms, thinly sliced
In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper (I used a generous amount because I like a lot of flavor). Add chicken to the skillet, then onion slices. Cook 4 to 5 minutes, turning chicken once, until chicken is brown on all sides.
Add beer to skillet. Mix 1 tsp Miller’s Chicken Flavored Soup Base with 1/2 cup warm water and pour into skillet as well. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until chicken is fork-tender and juices run clear.
Stir in bell peppers and mushrooms. Increase heat to medium; cook uncovered 5 minutes longer, stirring occasionally until peppers are crisp-tender and mushrooms are cooked through.
NOTE: I served the finished savory chicken and pepper dish over a bed of white rice.