Drumsticks with Biscuits and Tomato Jam

Fried chicken seems like a Sunday thing to me. Normal i would have it at Sunday dinner with my family. So I've never made it before. When i saw this recipe i was excited about it. It turned out great, I made it for me my boyfriend and a freind of ours.
The jam didn't thicken like i thought it would. But it was still really good. Enjoy and happy cookin.

Foodnetwork Magazine
Cook Like A Star!
June 2010

Drumsticks with Biscuits and Tomato Jam

2 Pints grape tomatoes
3 to 4 Tablespoons sugar
2 Sprigs fresh thyme
2 Teaspoon chopped thyme
Salt and Pepper
Juice of 1 Lemon
1/3 cup honey mustard
2 Tablespoons Worcestershire sauce
1 Cup all-purpose flour
8 Skin-on chicken drumsticks
5 Tablespoon unsalted butter
Biscuits, for serving

Preheat the oven to 400°. Put the tomatoes, sugar, thyme sprigs, 1 cup water, 1/2 teaspoon salt, and pepper to taste in a small saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until thick, about 30 minutes.
Meanwhile, mix half of the lemon juice, the chopped thyme, mustard and Worcestershire sauce in a large bowl. Season the flour with salt and pepper in another bowl.
Heat a large cast-iron skillet over medium-high heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then dredge in the seasoned flour. Melt the butter in the skillet and fry the drumsticks, turning, until golden on all sides, about 6 minutes. Transfer the skillet to the oven; bake until the chicken is golden and a thermometer inserted in the center registers 155°, about 15 minutes.
Add the remaining lemon juice to the tomato jam and season with salt and pepper. Serve the drumsticks with the jam and biscuits.

Fun Simple Sides

Sorry it's been a while for a post. Hopefully I won't be taking anymore long breaks.
This recipe was so easy to make. I really enjoy couscous, so I am happy to find new ways to make it. It's a simple side, Hope you enjoy it also.

Foodnetwork Magazine
Cook Like A Star!
March 2010

Israeli Couscous with Raisins

2 Cups Israeli couscous
1 Onion diced
1 tablespoon Olive Oil
Pinch of Cinnamon
1 Cup Golden Raisins
2 Tablespoon Water
1/4 Cup Almonds
Chopped Parsley

Cook the couscous as the label directs; drain. Meanwhile heat on tablespoon olive oil in pan, add onion and cinnamon; sautè until golden brown. Add the raisins and water and cook for 2 minutes. Toss the couscous with onion and raisin mixture, then add almonds and parsley. Season with salt and pepper.

Spicy Pork Stir-Fry

So I have been on a stir fry kick lately. They are fun a simple to make. You can add just about anything that you have around the house in one. Like I add some asparagus that I had left over. Also the cherry tomatoes from my boyfriend's mom's garden.
This sauce was great. I enjoy spicy things, this wasn't to spicy though. Just enough heat to satisfy.
But now I have a whole bottle of Asian chili sauce that I am going to need to use up. So we should be having some more spicy dishes soon.
Happy Cookin

Recipe from Foodnetwork Magazine March 2010.






Spicy Pork Stir-Fry

3/4 pound of pork loin thinly sliced against the gain.
1 egg white
1 tablespoon rice wine
1 tablespoon cornstarch
4 Cloves of garlic minced
2 Tablespoons minced ginger
1/2 cup chopped Celery
1 cup sliced cherry tomatoes
1/2 cup of spinach
1 cup sliced Asparagus

Spicy Sauce

3/4 cup chicken broth
1 Tablespoon cornstarch
2 Tablespoon soy sauce
2 Tablespoon rice vinegar
2 Tablespoon rice wine or dry sherry
1/2 Teaspoon sesame oil
1 Tablespoon sugar
2 Teaspoon Asian chili sauce

Whisk the egg white, 1 tablespoon of rice wine, and 1 tablespoon cornstarch together. Toss with the chicken. Let marinate in the refrigerate for 1 hour.

Meanwhile slice up your vegetables. Also in a medium bowl mix together the sauce.

After pork has marinated, drain the excess marinade. Set your sauce, chicken and veggies near the stove.

Heat 2 tablespoons of oil in wok or skillet. Add the pork; slowly stir until almost opaque. Transfer to a plate. Add the minced ginger and minced garlic to the skillet. Cook for about 30 seconds. Add the vegetable, starting with the ones that take the longest to cook; stir-fry until crisp-tender. Add the chicken and the sauce and stir until the sauce is thick and the vegetables and protein are cooked through.

Ham-Asparagus Strata

I have so many eggs. So I was trying to figure out new ways to cook them. This is a great dish for breakfast, or even dinner. I am a fan of breakfast dinner. I got it from my Better Homes and Garden cookbook. I made a few changes. If you would like to see their just click on the link. I hope you all enjoy it.

Ham-Asparagus Strata

4 English muffins. torn or cut into bite-size pieces
2 Cups cubed cook ham
2 Cups cut-up fresh cooked asparagus
4 Ounces Swiss Cheese shredded
4 Beaten eggs
1/4 Cup sour cream
1 1/4 Cup of milk
2 Tablespoons finely chopped onion
1 Tablespoon Spicy brown mustard
2 Tablespoons Thyme

In a greased 2-quart square baking dish spread half of the English muffin pieces. Top with ham, asparagus, cheese, and thyme. Top with the remaining English muffin pieces.

In a bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 teaspoon black pepper. Pour evenly over layers in dish. Cover and chill for 2-24 hours.

Bake, uncovered, in a 325 oven for 60 to 65 minutes or until the internal temperature registers 170. Let stand for 10 minutes before serving. Serve with salsa and sour cream in desired.

Maple-Teriyaki Pork

So I have kinda been on a stir-fry kick. They are fun to make. You can add just about anything you want in them. I was a fan of this sauce, it wasn't as sweet as i figured it would be. And I already had everything for it. I didn't have to get anything from the store. Which is a plus. Hope you all enjoy it. Happy Cookin

Maple-Teriyaki Pork

3/4 cup of breakfast syrup
1 teaspoon finely grated ginger
1 teaspoon finely minced garlic
1/4 cup soy sauce
1/2 pound pork tenderloin, cut into cubes
1 cup sliced carrots
1 8 ounce can pineapple tidbits
1 cup chopped green pepper

Combine syrup, ginger, garlic, and soy sauce; set aside.
Heat a large heavy skillet over medium-high heat; spray with olive oil spray. Season meat with salt and pepper; add meat pan. Cook until meat develops a rich brown crust, about 6-8 minutes. Add carrots and pineapple with juice; cook until carrots are crisp-tender.
Stir in teriyaki sauce and green pepper; stirring constantly until ingredients are well coated.

Skillet Rosemary Chicken

My mom has been growing herbs this year. Along with other veggies. When she came up to help my sister move she brought up some of the herb, one was rosemary. I love rosemary and wanted to use it up right away. So I got this recipe out and cooked it up.
I didn't have bone-in skin-on chicken. So i use the boneless skinless chicken. And I also couldn't find cremini mushrooms. So i use the regular mushrooms. But it all turned out just fine. For whatever reason the mushroom seemed to have soaked up all the lemon because that was the one thing i tasted lemon in. It was good and I would make it again anytime.
Happy Cookin

Foodnetwork Magazine
Cook Like A Star!
May 2010

Skillet Rosemary Chicken

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher Salt
2 Sprigs fresh rosemary, plus 1 tablespoon leaves
1 Clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 Lemons (squeezed halves reserved)
2 Tablespoons extra-virgin olive iol
4 Skin-on, Bone in chicken breast
10 ounces cremini mushrooms, halved

Preheat the oven to 450, Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, the mince and smash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to25 minutes.

Sweet And Sour Chicken

How I love to make stir-fries. But I haven't made them in a long time. I was excited to see a recipe for many different ones in my food network magazine. I've never made home made sweet and sour sauce before. So i really enjoyed the task. Now it looks really complicated. But it's not to hard. I am going to make it again one day but mix up the protein and veggies
Happy Cookin

Foodnetwork Magazine March 2010
Cook Like A Star!

Sweet and Sour Chicken

3/4 pound of chicken breast or thighs, thinly sliced against the gain.
1 egg white
1 tablespoon rice wine
1 tablespoon cornstarch
2 Cloves of garlic minced
2 Tablespoons minced ginger
1 Cup of Carrots
1 Cup of bell peppers
1 Cup of Onions

Sweet and Sour Sauce

3/4 Cup of chicken broth
2 Teaspoons cornstarch
1/4 Cup of Ketchup
2 Teaspoons soy sauce
3 Tablespoons rice vinegar
1/4 Cup of Sugar
1/2 Teaspoon of salt
1 Teaspoon sesame oil.

Whisk the egg white, 1 tablespoon of rice wine, and 1 tablespoon cornstarch together. Toss with the chicken. Let marinate in the refrigerate for 1 hour.

Meanwhile slice up your vegetables. Also in a medium bowl mix together the sauce.

After chicken has marinated, drain the excess marinade. Set your sauce, chicken and veggies near the stove.

Heat 2 tablespoons of oil in wok or skillet. Add the chicken; slowly stir until almost opaque. Transfer to a plate. Add the minced ginger and minced garlic to the skillet. Cook for about 30 seconds. Add the vegetable, starting with the ones that take the longest to cook; stir-fry until crisp-tender. Add the chicken and the sauce and stir until the sauce is thick and the vegetables and protein are cooked through.

Chicken Molè with Cilantro Rice

After I made those no-bake cookies I realized that I was going to have this whole can of cocoa powder forever. I had to think of something else I can use it with. So going threw some of my cook books i found this super easy chicken molè recipe.
Now I haven't had chicken molè in years. The one and only time I have had it was at a family members wedding. I was much younger then and didn't like the sauce much at all. But I figure that I am a bit older now and have a much bigger taste.
After looking at many different chicken molè recipe I choose this one because it is so easy. I am sure I will tackle a harder one in later post. But this one is nice when you want something fast.
So please enjoy and Happy Cookin.

Chicken Molè

Pounds skinless, boneless chicken breast and thighs cut into 1/2" strips
1 Cup chopped onion
1 Teaspoon chopped garlic
1 (14 ounce) can chicken broth
1 (14.5) Can diced tomatoes and green chiles
1-3 Teaspoon chili powder
1/4 Cup peanut butter
1 Tablespoon baking cocoa
1/4 Teaspoon cinnamon
2 Tablespoon cinnamon
2 Tablespoons chopped fresh cilantro


Spray a large skillet with non-stick spray; heat over medium-high heat. Add chicken until golden brown on all sides. Remove chicken from skillet. Spray skillet with non-stick spray. Add onion; cook until softened. Add garlic; cook an additional minute. Stri in broth, tomatoes, chili powder, peanut butter, cocoa, and cinnamon. Bring to a boil; reduce heat to a simmer. Place chicken in sauce; cook uncovered, for 5 minutes to combine flavors.

Cilantro Rice

4 Cups Water
4 Cups Instance rice
1 Teaspoon ground cumin
1 Teaspoon Salt
1/2 Cup Orange Marmalade
2 Tablespoon Fresh chopped cilantro

Bring Water to boil in 3-quart saucepan. Add rice, cumon and salt. Cover and remove from heat. Let stand 5 minutes or until water is absorbed. Add marmalade and cilantro; combine ingredients with fork.

No Bake Cookies

Oh my goodness, who doesn't love a good no bake cookie. I can't think of anyone. I have many good memories of making them and eating them. I remember making them for 4-H fair, I even got a blue ribbon for them.
This ones where made for my boyfriend's dad's birthday, as a gift. I wasn't sure what to but him for his birthday, but I knew he loves no bake cookies. Now this didn't come from any cookbook, little help from the internet and from my alright memory. I Hope you will enjoy them. I have made them a couple other times this month for my boyfriend because he also enjoys them very much.

No Bake Cookies

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Flourless Brownies

Hmmh, flourless brownies you say. Well yes I do, it's pretty easy. Now I have never made brownies before. So this was a fun way to start.
I made them for the Boyfriend's family reunion. Everyone seemed to have like them.
I didn't melt the chocolate like the recipe says, I used the microwave. I would stop it ever couple minutes and stir to say sure it melted evenly and that is didn't burn.
So I found them to be a success, and would make them again. But I'm sure my next brownie entry will be with flour.

This recipe came from the cookbook, Easy Comfort Food. Authors are Ryland, Peters and Small. I did not find a website for the cookbook, so I do not have a link. When I find one I will be sure to post it.

Enjoy and Happy Cookin.

Flourless Brownies

10 oz. good-quality bittersweet chocolate
1 1/2 sticks of butter, diced
1/2 cup unsweetened cocoa powder, sifted
4 eggs
1 cup walnut or pecan pieces
confectioners' sugar, for dusting
sour cream, to serve
a brownie pan, 8x10 inches, greased and base-line

Preheat the oven to 350 F
Break up the chocolate and put it in a heatproof bowl with the butter. Set the bowl over a pan of steaming hot water and melt gently, stirring frequently. Remove the blow from the pan and stir in the cocoa. Set aside until needed.
put the eggs into a mixing bowl and beat well with a whisk or electric mixer. Add the sugar and whisk thoroughly until light and frothy and doubled in volume.
Using a large metal spoon, carefully fold in the chocolate mixture followed by the nut. Transfer the mixture to the prepared pan and spread evenly.
Bake in the preheated over for about 25-30 minutes until top of the brownie is just frim to the touch but the center is still slightly soft.
Leave to cool for 10 minutes before carefully removing from the pan. Dust with confectioners' sugar before cutting.

Penne with spicy italian sausage, cream, tomatoes, and peas

My boyfriend and I enjoy pasta, which is a good thing. Pasta is really easy to make so i enjoy making it. I have made this dish a couple times now and it seems to be a hit. I even made it once when I was in Seattle visiting a friend. What I enjoy most about it is that it's very simply. I only had to make it once before I had the thing memorized. I will say one thing, it says to use fresh peas. Which I would normal agree with, but I made it with the frozen peas once. Then I made it with the fresh peas once. I would prefer the frozen, don't know why but it just tasted better to me. I would not recommend canned peas. I've never done it, but it just seems a bit gross. That could be just me, not a fan of canned peas. But here is the recipe and I hope you enjoy it. Happy Cookin.

Tyler Florence/Dinner at my place
Meridith Books



Penne with spicy italian sausage, cream, tomatoes and peas

4 Links spicy italian sausage
1 Pound dried penne
Extra-virgin olive oil
1 Medium onion, chopped
4 Garlic cloves, peeled and chopped
1 28-ounce can crushed San Marzano tomatoes
1/4 Cup torn fresh basil leaves
Kosher salt abd freshly ground black pepper
1 Cup heavy whipping cream
2 Cups peas, blanched
1/2 Cup grated Parmigiano-Reggiano, plus more for serving
Fresh basil leaves, for garnish

Preheat oven to 350 f. Place the sausage in a roasting pan and roast in the preheated oven for 12 to 15 minutes, until slightly golden and just cooked. Cut sausage at an angle into bite-size pieces.
Place a large pot pf salted water over high heat and bring to a boil. Drop the pasta into the boiling water and cook until tender yet firm (al dente)
Set large, heavy-based pot over medium heat and add a 2-count of olive oil (about 2 tablespoons). Add onion and garlic and saute until translucent and fragrant. Add tomatoes and basil; season with salt and pepper. Simmer for 15 minutes, then fold in cream and continue to simmer until rich and creamy. Add sausage, blanched peas, and Parmigiano-Reggiano. Fold together and cook for 2 to 3 minutes to allow flavors to come together. Serve topped with a shower of cheese and garnish with basil.

Saucy Chicken

This is one of my favorite recipes. I got this cookbook at a hot air balloon thing down in Ohio. It was free, it mainly an advertising thing mostly. Tell you have to make all these things with there products. So I am poor so I normal buy the off brand when I can.
This is a good recipe thou, I enjoy BBQ chicken and this is like a sweet BBQ chicken. I Hope you enjoy it. Happy Cookin.

Saucy Chicken

1/2 cup orange marmalade
1/2 cup Ketchup
1/2 cup soy sauce
1/2 cup water 3-4 pounds bone-in chicken pieces or 4-6 boneless skinless chicken breast halves
Combine soy sauce, ketchup, marmalade, and water in a large bowl. Set aside1/3 cup marinade; refrigerate. Add chicken pieces. Refrigerate 1-2 hours, turning chicken pieces occasionally. Remove chicken and place in a single layer, skin side up, in a baking pan. Brush with marinade.
Bake, uncovered, in a 375 F oven 45 to 50 minutes (35-45 minutes for boneless breasts), until instant-read thermometer inserted in the thickest part of chicken reads 165 F. Brush with reserved marinade serval times during cooking, up to 15 minutes before chicken is done.

Oh Cheesecake

Oh cheesecake, how I love thee. Now I am a cheesecake lover, it's my favorite dessert ever. So I made a cheesecake for mother's day ( I know bit of a late post). So I brought it to Sunday dinner and the family loved it. I would so make it again.

Now when I got the recipe out of the book it wanted you to use a raspberry sauce, but I used fresh strawberries instead. Hopefully you will enjoy it as much as I did.

Better Homes and Gardens
New Cook Book
Meredith Books 2002

Cheesecake Supreme

prep: 30 Minutes
Bake: 40 Minutes
Cool: 2 hours
Chill: 4 hours
Makes: 12 to 16 Servings

1 1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
3 8-ounce package cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 slightly beaten eggs
1/2 teaspoon finely shredded lemon peel (optional)

For crust, in a blow combine graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch springform pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake in 375 oven 40 to 45 minutes for an 8-inch pan, about 35 minutes for a 9-inch pan, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from sides of pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

Thia Chicken With Carrot-Ginger Salad

I really enjoyed this dish. I made it with boneless skinless chicken. I did that because it was much cheaper to buy the bag chicken. It was a fun one to make, the boyfriend even liked it. He hates curry but he tried it and enjoyed it. I'm lucky that he isn't to picky of an eater so he trys everything.


Food Network Magazine
Cook Like a Star! April 2010
Volume 3, Number 3

Thia Chicken With Carrot-Ginger Salad

Active: 25 min
Total: 40 min
Serves: 4

2 Tablespoons unsalted butter, softened
3 Garlic cloves; 2 chopped, 1 crushed
4 Teaspoons Thia green curry paste
4 Teaspoons finely chopped peeled ginger
Granted zest and juice of 3 limes
4 Skin-on, bone-in chicken breasts
Kosher salt
1 Tablespoon vegetable oil
1 Pound carrots
2 Tablespoons chopped fresh cilantro

Preheat the oven to 450. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a blow.
Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pout about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrot into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss.
Serve the chicken with the carrot-ginger salad.

Like I said this is one of my favorites. I would totally make it again for a dinner.

Happy Cookin

Sea Bass With Fruited Tomatillo Salsa

Sorry it's been so long since I updated. But I'm back for the time being. This was not my favorite recipe. I'm not sure what it was about it but it seemed kinda off. Who knows, maybe you will like it.




Sea Bass with Fruited Tomatillo Salsa
Better Homes and Gardens New Cook Book
Meredith Books

Prep: 25 mins
Bake: 15 min
Makes: 4 Servings

4 fresh or Frozen sea bass steaks
1 cup chopped pineapple
1/2 cup chopped, peeled peaches or nectarines
1/2 cup chopped tomatillos
2 tablespoon snipped fresh cilantro
1 tablespoon finely chopped green onion
1 fresh serrano chile pepper, seeded and chopped
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
2 teaspoons honey
1 cup quick-cooking couscous

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. For salsa, combine pineapple, peaches, tomatillos, cilantro, green onion, and chile pepper. Stir in lime peel, lime juice, and honey; set aside. Combine the couscous, 1 cup boiling water, and 1/4 teaspoon salt. Spread couscous evenly in a greased 2-quart rectangular baking dish. Arrange fish over couscous. Spoon salsa over fish. Loosely cover and bake fish flakes easily when tested with a fork.

Like I said, not my favorite. But they can't all be winners.
Happy Cookin

One-Pot Spaghetti

So I have these two weeks off school. I told my boyfriend that I would cook him dinner for each of the night. Monday I was so busy that I wasn't about to cook dinner, but Tuesday we had spaghetti. This was an interesting recipe because it's not how I normally make it. At first glance I thought it would be blane. But I was wrong it was pretty flavorful.

Better Homes and Gardens New Cook Book 12th Edition
Meredith Books

One-Pot Spaghetti
Start to Finish: 40 Mins
Makes 4 Servings
8 ounces ground beef
1 Cup sliced fresh mushrooms or 6 ounce jar of sliced mushrooms
1/2 cup chopped onions
1 clove of garlic, minced
1 14 ounce can of chicken broth
13/4 cups of water
1 6 ounce can of tomato paste
1 teaspoon of oregano
1/2 teaspoon dried basil or marjoram
1/4 teaspoon black pepper
6 ounces dried spaghetti, broken
1/4 cup grated Parmesan cheese

In a large sauce pan cook the ground beef, fresh mushrooms ( if using), onions, and garlic until meat is brown and onion is tender. Drain.
Stir in the canned mushrooms (if using), broth, water, tomato paste, oregano, basil and pepper. Bring to a boil. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese.

Now I know Rachel Ray says never to break you spaghetti, but I won't tell her if you don't. Not I only had a 14 ounce can of chicken broth, so I added a bit more water to the sauce to make up for it. I also had Italian spices in a bottle that I added instead of the ones named. All in All it turned out well. The sauce was a little watery so I added a little whipping cream to thicken it up. I enjoyed it a lot and would make it again.
Happy cooking all.

Cookies

Last night I really wanted to make some chocolate chip cookies. Don't know why, but I made some anyway. Now the idea behind this blog was for me to cook out of my cookbooks. But I didn't have a cook book handy so, I just looked up a recipe online. Now it is just a normal chocolate chip cookie recipe, nothing special about it. So I am just going to but what I did instead of the recipe and what I changed.

Chocolate Chip and Mint Cookies

2 Sticks of butter (1 cup)
3/4 Cup of sugar
3/4 Cup of brown sugar
2 1/4 Cups of flour
1 Teaspoon salt
1 Teaspoon baking soda
2 Teaspoons of vanilla
2 Eggs
2 Cups chocolate chips
1/2 Cup of mint chocolate chips

Pre heat oven to 350 and grease the cookie sheets

In a large blow blend together the butter and both sugars until it's well blended. Then add the eggs one at a time and blend, add vanilla and blend. Combine the flour, baking soda and salt; stir til creamy. Added the chocolate and the mint chocolate chips and fold them into the mixture.

Use a small spoon and scope out the dough roll into balls and set them on the cookie sheet.

Bake for 20 minute or until they start to get brown on the bottom.

I'm sure late down the road I will have other cookie recipes. I know i really enjoyed this one and so did my boyfriend. So happy cooking everyone.

Chicken and Potatos

The more I get into this blog the more i am enjoying it. It's been fun to look through the cookbooks I have and try to figure out what sounds good to eat. So on this day I made a whole chicken. My boyfriends family raises chicken and he brought one to his house. Now this recipe was one I got out of Tyler Florence's Cookbook. My mom got me this a few years ago for Christmas. I haven't really cooked anything out of it, so I was a little excited to cook out of it. Now the recipe is for a rotisserie chicken, but I don't have a rotisserie. But lucky for me he added a little tip at the bottom for someone who doesn't have a rotisserie. I will but the whole recipe as written in case someone reading this had a rotisserie and wants to do it that way.

Tyler Florence
Dinner At My Place
Copyright 2008 by Tyler Florence
Meredith Books

Rotisserie Chicken with Lemon, Garlic, And Fresh Bay Leaves
Serves: 4 to 6
Time: 1 hour

1 5-pound certified organic chicken Kosher salt and freshly ground black pepper 1 Meyer lemon, halved 1 Garlic head, cut through the equator (horizontally) 4 to 5 Fresh bay leaves 1/2 Bunch fresh thyme springs (about 8 sprigs) 1 Recipe Lemon Roasted Fingerling Potatoes Rinse chicken with cool water and pat dry with paper towels. Season cavity well with kosher salt and pepper. Stuff cavity with lemon, garlic, bay leaves, and thyme. Tie bird with kitchen twine and skewer on a rotisserie rod. Rub outside with oil and season with salt and pepper. Roast in a rotisserie about 45 minutes, until golden brown and juices run clear (180 F). After chicken has roasted for about 15 minutes, add the Lemon Roasted Fingerling Potatoes under the chicken in a roasting pan. (Position the pan so the potatoes under the chicken drippings.) Remove chicken and potatoes from the oven. Tent with foil; let chicken stand for 10 minutes. Break chicken down into 10 pieces.

So for those of you who don't have a rotisserie; preheat you oven to 350. Place the Potatoes in a baking pan and put the chicken on top of it. Cook time will be 1hr. 30min.

Lemon Roasted Fingerling Potatoes
Server 4 to 6
Time: 35 min.
2 Pounds fingerling potatoes 1/4 cup extra-virgin olive oil 1 fresh rosemary sprigs, leaves only 2 fresh thyme sprigs, leaves only 1 to 2 Meyer lemons, cut into quarters Kosher salt and freshly ground black pepper Wash potatoes and cut lengthwise. Toss potatoes with oil. Toss with rosemary, thyme, and lemon wedges in a roasting pan. Season with salt and pepper, then roast potatoes under the rotisserie chicken for 25 to 30 minutes, until golden brown. Stir occasionally to coat with chicken drippings and cook evenly. Season once more with salt and pepper before serving.

Now for the chicken and potatoes I prepared all of it in the morning before I went to sleep. I remember I made this on Tuesday, I work third shift and go to school during the day. I don't have a lot of time after classes and before I got to sleep to make dinner. But i figured making it before hand won't hurt. It didn't, it turned out just fine.
Now I couldn't find fingerling potatoes so i just got normal russet potatoes and cut them in quarters lengthwise. I also used dried bay leaves, i wasn't able to find fresh ones at the store that day.

It all turned out well, first time i made a whole chicken. It was fun, I'm sure i will do it again sometime soon.

Happy Cooking all

Chili Rubbed Pork Chops

My boyfriends' mom got me a subscription to the Food Network Magazine. YAY! I enjoy it every much, i view that it didn't go against my agreement to not buy a cook book since it was bought for me. So this is my first recipe from there.
This is from the March 2010 issue.

Food Network Magazine
Cook Like A Start!
March 2010
Volume 3, Number 3
Hearts magazine


Chili-Rubbed Pork Chops
Active: 30 min
Total: 30 min
Serves:4

2 Large onions
1/3 cup New Mexico Chili powder
Kosher Salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 colves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
Vegetable oil, for brushing
Spanish rice, for serving (optional)

1. Roughly chop 1/2 onion and place in a blender with chili powder, 1 1/2 teaspoon salt, the oregano, cumin, cloves, and garlic. Puree, adding about 1/3 cup water to make a thick paste.

2. Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.

3. Lightly brush a large cast iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

So I cooked this at my boyfriends house. Which means i didn't have a blender. So I just chopped everything finely and mixed it together with a spoon. It worked out fine because we still enjoyed it. As for the rice i just got a box of spanish rice from the store and added a can of tomatos.
Now when i first read this i didn't understand what blacking a pork chop is. So i tried to look up a hint or two about blackening meats. Didn't come up with a thing. But i will try to fill these blogs with tips and stuff. I will also be updating more, so happy cooking everyone. Hopefuly you will enjoy this meal also.

Beef Stroganoff, what a way to start

So after the holiday were over i decied that i needed to cook more. I have over 15 cook books and seem to buy more and more but never cook much out of them. So i told myself that i wasn't to buy anymore cook books til i have cook everything in the ones that i have. Sounded like a good plan to me, but lets add something else to it, why not write a blog about it. So here we are, my first post. Now in this blog these are not my recipes. I will give credit to the books or magazines that i have gotten them from. I will be post what miskets that I made by cooking them and any helpful tipss i get on the way. Some i may redo becuase i sweared them up the first time. (this will be a redo)

Recipe came from Better Homes and Gardens New Cook Book
Meredith Publishing Group 2002



Beef Stroganoff

Prep time: 20min
Cook: 10min
Servings: 4

12 Ounces boneless beef sirloin steak
1 8-ounce carton dairy sour cream
2 tablespoons all purpose flour
2 teaspoons instant beef bouilon granules
2 cups sliced fresh mushrooms
1/2 cup copped onion (1 medium)
1 clove gralic, minced
2 tablespoons butter or margarine
2 cups hot cooked noddles

If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in bouillon granules, 1/2 cup water, and 1/4 teaspoon black peppers; set aside.
In a large skillet cook and stir the meat, mushrooms, onions, and gralic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
Stir sour cream mixture into skillet cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles

This is a pretty simple recipe, but leave it to me to screw it up. Instead of buying beef sirloin streak i got stew beef. I was trying not to spend a bunch of money. Stew beef is fine as long as it is cooked for a long time. Hint the name stew beef, i should have known it wasn't going to work. It tated fine but it was a bit crewy.
Not i misread the recipe and ened up getting beef bouillon cubes. I just cut the cube in half and mixed it with the water. I couldn't tell the differences.
Now i was displeased with how chewy it turned out so i am going to put this in the remaking pile and do it again some time. Hope it will turn out better.
Enjoy the recipe and let me know what you think,
Happy cookin
Beth