Monday, September 28, 2015

Lemon Roasted Chicken Poupon

We had a bunch of friends coming over the other day and hubby wanted chicken wings. I have had this recipe cut out of a magazine, taped onto an index card, for about 15 years!
It was time to try it out.
It was originally made for a roasted chicken, but I feel the need to be different.

After I made them, I had my official taste tester...hubby...try one.
He said it wasn't quite enough flavor, so I made a second batch of sauce.

The girl child was brave enough to try the second basted batch and promptly went for seconds. (all in the name of science don't ya know)

½ Cup Dijon mustard
4 Tbsp lemon juice
1 Tbsp olive oil
5 Lbs chicken wings
Salt and Pepper to taste

1. Mix ¼ cup mustard, 2 tbsp lemon juice, and olive oil in a small bowl
2. Preheat oven to 425
3. Season chicken with salt and pepper
4. Brush chicken with mustard mixture
5. Place chicken on baking rack over cookie sheet. Bake for 30 minutes each side.
6. Mix ¼ cup mustard and 2 tbsp lemon juice
7. Brush mustard mixture over cooked chicken


Monday, September 21, 2015

Chocolate Chip Cookie Dough Dip

It can't just be me, I know there is a whole legion of people out there who have sat there and managed to consume a roll of unbaked cookie dough.

Yeah, I can see your cheeks blushing from here.

Then they came out with that whole "don't eat raw dough" bull hockey.

Where is that happy medium? Between being afraid of dying of some egg born illness...and being able to drown one's sorrows in a tube-o-deliciousness?

Here is that middle ground.
Eat until you feel sick.
Share with your girlfriends.
Be the hero. The wind beneath their wings.

½  Cup butter
⅓ Cup brown sugar
8 oz cream cheese (softened)
½ Cup powdered sugar
1 Tsp vanilla extract
¾ Cup mini chocolate chips

1. In small saucepan, melt butter over medium heat
2. Whisk in the brown sugar until dissolved
3. Stir in vanilla and set aside to cool
4. In bowl, cream the cream cheese and powdered sugar
5. Add in brown sugar and butter mixture, mix until combined
6. Stir in the mini chocolate chips
7. Serve with vanilla wafers or graham crackers


Adapted from: What Megans Making

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Monday, September 14, 2015

Three Cheese and Beer Quick Bread


Hubby plays "old man volleyball". Every week, pre-game, all the men folk gather round the picnic table to eat and drink and talk manly things.
This has been going on for 20+ years, and as cute as I think it means I need to make an extra something during the week for him to bring.

As we are a small family, two loaves are a bit much. Normally I would freeze some, but I recently did a bunch of freezer cooking...and had no room to spare.

Lightbulb flashes!

I cut up an entire loaf and sent it to volleyball with my grown man-child.
From what I understand, it was a HIT!

There was none left when he came home.
So very glad I kept some for us!

6 ½ Cups all purpose flour
2 Tbsp baking powder
1 Tsp salt
2 Tsp dry mustard
1 Tbsp dried Italian herbs
1 ½ Cups sour cream
2 Cups beer (room temperature)
½ Cup tomato juice
1 Tbsp worcestershire sauce
2 Eggs (beaten)
6 oz Shredded gruyere cheese
1 Cup parmesan cheese
6 oz Shredded white cheddar cheese

1. Preheat oven to 350
2. Grease two loaf pans
3. In large bowl, whisk together the flour, baking powder, salt, dried mustard, and Italian herbs
4. Remove ½ cup gruyere and ¼ cup parmesan, set aside
5. Add remaining cheeses to flour mixture. Mix with fingers so all cheese is coated.
6. In a separate bowl, whisk together the beer, sour cream, tomato juice, eggs, and worcestershire
7. Add liquid mixture to dry ingredients. Stir until just mixed.
8. Divide batter between the two pans.
9. Sprinkle top of each loaf with reserved cheese
10. Bake for 50-55 minutes


Adapted from Brown Eyed Baker

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Monday, September 7, 2015

Buffalo Chicken Fingers

I just made the mistake of walking into my bedroom.
It looks as if a library blew up in there!!

I have a cedar chest, which once upon a time, held clothing.
My book-worm child has taken it over for her books she has "outgrown" but refuses to part with.

One of her little cousins is a budding reader. The girl has decided to go through said book treasure and see if there are any that she really doesn't see the need to keep. Yeah, it's the smallest pile in the room.

But, I am proud of her. She wants to share he love of reading with others.

¼ Cup buffalo wing sauce
1 ¼ Cup panko bread crumbs
½ Tsp paprika
¼ Tsp salt
2 Tbsp butter (melted)
1 Lb boneless chicken breast (cut into strips)

1. Heat oven to 425
2. Line cookie sheet with foil, spray with cooking spray
3. Place buffalo sauce in a shallow dish
4. Mix bread crumbs, paprika, salt, and butter
5. Dip chicken into wing sauce and then coat evenly with bread crumb mixture
6. Place on prepared baking sheet
7. Bake 8-10 minutes or until chicken is no longer pink in center and coating is starting to brown


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