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Hawaiian Grilled Chicken — October 30, 2012

Hawaiian Grilled Chicken

We live in an apartment and can smell everyone’s dinner. Sometimes this is a good thing and sometimes not so much. The person next to us always has good smelling food. Scotty says they are competing with me and I think they are winning! Tonight I think I gave them a run for their money with this dish. The marinade smelled fantastic and left a crispy layer on the chicken. However, I think I’ll be staying away from chicken thighs for a long time. Today was the first time I used thighs and there was so much fat on them I spent an hour cutting it off. I think I will stick to chicken breasts. Happy Eating!

Hawaiian Grilled Chicken
Recipe thanks to All Things Lovely


3 pounds of boneless skinless chicken thighs
2 cups soy sauce (the soy sauce and water just needs to be a 1:1 ratio)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk


Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and
coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce.

Halloween Puppy Chow —

Halloween Puppy Chow

I never thought I would be able to say I was in a hurricane, but I guess now technically I can. We live in Pittsburgh so we got a little effect from the Frankenstorm, Sandy. Being from Nebraska, I’m not really one to freak out when there’s bad whether on the way. I can’t say the same for Pittsburghers. Schools and a lot of businesses were cancelled today and grocery stores were out of bottled water. I hope those people felt silly when they realized it was just a little rain. Since school got cancelled I had the day off which meant more hours to get bored. After scrapbooking, cleaning, doing laundry, spending an hour at Target and an hour at Francescas shopping, I needed something else to occupy my time! Enter Puppy Chow. With Halloween being tomorrow I thought I’d bring this to share with the kids. If you make this beware, you won’t be able to stop eating it! Happy Eating!

Halloween Puppy Chow
Recipe thanks to Your Cup of Cake
Yield: 18 Cups
Peanut Butter White Chocolate Puppy Chow:
9 C. rice cereal squares (Chex)
1 C. white chocolate chips or Melts
1/2 C. peanut butter, creamy
1/4 C. butter
1 tsp. vanilla extract
1 1/2 C. powdered sugar

Peanut Butter Chocolate Puppy Chow:
9 C. rice cereal squares (Chex)
1 C. semi-sweet chocolate chips
1/2 C. peanut butter, creamy
1/4 C. butter
1 tsp. vanilla extract
1 1/2 C. powdered sugar
1 Tbsp. unsweetened cocoa powder, optional
Peanut Butter Candies (Reese’s Pieces)

Prep two cookie sheets by lining them with wax paper for an easy cleanup.

Peanut Butter White Chocolate: Measure out rice cereal and place in a large bowl.
In a small microwave proof bowl, put chocolate chips, peanut butter and butter.
Heat in the microwave and stir until smooth.
Stir in vanilla extract and then pour chocolate mixture over cereal. Stir to coat cereal.
Place powdered sugar in a ziplock bag, dump cereal into bag, seal and shake until coated.
Dump cereal onto a cookie sheet, spread out and let cool for 20 minutes.

Peanut Butter Chocolate: Follow steps 2-7 but use your semi sweet chocolate chips instead. Also, add cocoa powder to powdered sugar.
After all cereal is cooled, mix together and add Peanut Butter Candies.

Easy Chicken Cordon Bleu — October 29, 2012

Easy Chicken Cordon Bleu

When Scotty and I were in college both of our sorority/fraternity cooks made Chicken Cordon Bleu for our Monday night dinners. We both agreed that this was one of our favorites. The cooking of these cordon blues consisted of taking them out of the freezer and popping them into the oven. The cook in me wanted to make these little delicious nuggets again, but a little different than the freezer ones. These were great, but there are just a few things I would do different next time. I wasn’t a huge fan of the sauce and I put too much breadcrumbs on. That’s what I love about cooking… learning from my mistakes. Happy Eating!

Easy Chicken Cordon Bleu
Recipe thanks to The Girl Who Ate Everything

For the Cordon Bleu:
3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
12 slices good quality deli ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese

For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese


Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it’s too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.

Super Skinny Pizza Pinwheels — October 25, 2012

Super Skinny Pizza Pinwheels

When Scotty and I were in our junior year of college we would go to a certain building on campus almost every night to study. We would eat junk food, drink energy drinks, occasionally fall asleep and study until the wee hours of the night. The janitorial staff began to know us and would question where we were if we didn’t show one night. We actually look back on those nights now and cherish them because we were spending so much time together. Tonight I feel like I’m going back to those days. I decided to meet Scotty at his lab tonight with book and lap top in hand ready to pull an all-nighter. This was my attempt at spending some time with him. Instead of the junk food, I brought dinner. These were delicious and he actually took a break to eat with me. Let’s see how long I’ll make it tonight, I doubt as long as I did in college! Happy Eating!

Super Skinny Pizza Pinwheels
Recipe thanks to Dashing Dish
1 package seamless crescent roll dough (*see note below)
1/2 cup pizza OR spaghetti sauce
1 tsp basil/oregano mix OR Italian seasoning blend
1/2 tsp garlic powder
1/4 cup turkey pepperoni’s. sliced into quarters (or you could use mini turkey pepperonis)
1/8 cup Parmesan cheese
1/2 cup shredded mozzarella cheese
(*Note on seamless crescent dough: Pillsbury makes this product, but if you can’t find it, you can buy reduced fat crescent rolls, and use a rolling pin to seal the ’seams’ together)
Preheat oven to 350 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray. Spread the dough out over the prepared baking sheet, gently pulling on all four corners of the dough to stretch the dough out a bit.

In a small bowl, mix together the sauce, seasonings, pepperoni, parmesan cheese, and mozzarella cheese. Spread mixture out over dough, spreading evenly with a spatula.

Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut into eight even rolls.

Arrange the rolls swirl-side-up on the baking sheet, and bake for 15-17 minutes or until slightly golden brown. Serve warm with pizza sauce for dipping if desired!

Chicken Enchilada Soup — October 24, 2012

Chicken Enchilada Soup

Yuuuumo! I have made different enchilada soups before, but never one that was good enough to post about or save in my cookbook. This one definitely made the cut. I may be an outcast in saying this, but I like cutting up produce and other foods. It’s soothing and it also keeps me busy while I’m waiting for things to cook so I don’t look for munchies! This soup turned out to be more like a chili for me with all the big chunks of tomatoes, chicken, beans etc. I only put one jalapeno in the half recipe I made because honestly I was scared of the heat, but next time I’m putting both in. The heat cooked out and it was left with the great flavor from the jalapeno. Half the recipe made 4 servings, each serving 421 calories. Happy Eating!

Chicken Enchilada Soup
Recipe thanks to Chronicles of Caitlin

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder (I just used regular chili powder)
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn’t as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Sourdough Stuffing with Sausage, Apples, and Golden Raisins — October 23, 2012

Sourdough Stuffing with Sausage, Apples, and Golden Raisins

I didn’t start liking stuffing since just a couple Thanksgivings ago. I have always loved the smell of it cooking and sneaking in to eat some of the sausage when my mom wasn’t looking. There are so many different versions of stuffing, but I think this is by far my new favorite one. I still love my moms, but this is different than hers. Hers is more savory and this is sweet. I couldn’t wait until Thanksgiving to try this so I made it for dinner tonight. It took a lot of prep time so I would definitely suggest preparing it the day before and baking the day of. Happy Eating!

Sourdough Stuffing with Sausage, Apples, and Golden Raisins
Recipe thanks to Epicurious
yield: Makes 16 servings
• 1 1 1/2-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups)
• 2 pounds bulk pork breakfast sausage
• 2 large onions, chopped (about 4 generous cups)
• 2 cups chopped celery (about 5 stalks)
• 4 tablespoons (1/2 stick) butter, divided
• 6 cups 1/2-inch cubes peeled Granny Smith apples (about 28 ounces)
• 3/4 cup golden raisins (about 4 ounces)
• 2 tablespoons chopped fresh sage
• 2 1/2 cups low-salt chicken broth
• 3 large eggs

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

Sesame Ginger Slow-Cooker Chicken — October 22, 2012

Sesame Ginger Slow-Cooker Chicken

Today was not really a typical fall day. I heard on the radio this morning that today was going to be the coldest day of the week and it was 70 today! Cool weather or no cool weather I’m still gung-ho for the crock pot. Love coming home to a cooked meal. Scotty had to stay on campus to work on a project so I brought him dinner and ate with him. I was so out of place among the engineers working hard, but it was nice to see him for at least a half hour. I served this over brown rice and it soaked up the juices real nice. Happy Eating!

Sesame Ginger Slow-Cooker Chicken
Recipe thanks to Keeping up with the Joneses

2.5 lbs of boneless, skinless chicken breast tenderloins
1 bag (16 oz) ready-to-eat baby carrots
2 Tbsp grated fresh ginger root
3/4 cup chicken broth
1/4 cup plus 2 Tbsp honey
1 Tbsp sesame oil
1 1/2 tsp dried minced garlic
¼ cup plus 2 Tbsp soy sauce
¼ cup plus 1 ½ tsp cold water
¼ cup plus 1 ½ tsp corn starch
1 Tbsp sesame seed, toasted
2 green onions, sliced with tops


Spray 3 to 4 quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with ginger root. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.

Cover; cook on Low heat setting 5 to 7 hours. Mine was perfect at 5 hours and 30 minutes in a 3 qt crock.

With slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid through mesh colander; pour into 1-quart saucepan. In small bowl, whisk soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.

To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions. This is best served over rice!

Pumpkin Pie Roasted Almonds —

Pumpkin Pie Roasted Almonds

Happy National Nut Day! I saw on the news the other night that pumpkin products have increased by 25% or something like that this year alone. People love pumpkin and I’m no exception. The aroma that spread through our apartment was wonderful while these were cooking. Smelled just like fall! These will be a good snack to have throughout the week this week. Happy Eating!

Pumpkin Pie Roasted Almonds
Recipe thanks to Knead to Cook
2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt
Preheat the oven to 325 degrees. Line a cookie sheet with parchment or foil.
Into a bowl place your almonds. Then add cinnamon, spice, agave or honey and vanilla. Toss to coat each nut. Spread the nuts evenly on the cookie sheet. Sprinkle with sea salt. Bake for 18-20 minutes. Let cool and serve.

Slow Cooker Bacon-Wrapped Apple BBQ Chicken — October 21, 2012

Slow Cooker Bacon-Wrapped Apple BBQ Chicken

Happy National Apple Day! I looked through my bank of recipes for something that had apples and picked this one. I’m glad I did too! The flavor was perfect for a cool fall night.

There is something wonderful about getting lost in a good book on a lazy Sunday. Scotty was able to study at home today and although we both spent the day immersed in our books, it was nice to have him close. I liked that I didn’t have to get up in the middle of my chapter to cook dinner. I got it all ready in the crock pot this morning when I had motivation to get stuff done for the day and was happy to eat it tonight when all motivation was gone. I made three chicken breasts, but there would have been plenty of sauce to cover four breasts. One breast was 410 calories. Happy Eating!

Slow Cooker Bacon-Wrapped Apple BBQ Chicken
Recipe thanks to Six Sisters’ Stuff

• 3-4 boneless chicken breasts
• 1/2 cup BBQ sauce
• 1-2 apples, peeled and grated
• 1 lemon, juiced
• 6-8 slices bacon (I used reduced sodium bacon)


1. In small bowl, combine BBQ sauce with grated apple and lemon juice.

2. Wrap 2 pieces of bacon around each chicken breast. Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Set to low and cook for 8 hours.

Baked Buffalo Wings — October 20, 2012

Baked Buffalo Wings

Scotty is obsessed, actually probably beyond obsessed with Buffalo Wild Wings. He gets insane cravings for it and always wants to go there. Also, whenever we get bar food we always get buffalo wings. There is something pretty amazing when you match up ranch dressing and hot buttery wing sauce. The only problem about getting them at a bar is they are packed with calories! When I saw these baked wings I had to try them. Nothing better than eating wings while watching the Huskers play. These were super easy to make; throw them in a bag, marinade, bake, pour sauce over wings, eat. Go Big Red and Happy Eating!

Baked Buffalo Wings
Recipe thanks to Plain Chicken
4 pounds chicken drumettes
2 cups Frank’s hot sauce, divided
½ cup butter
Bleu cheese dressing
Ranch dressing
Celery sticks


Put chicken pieces in a plastic bag. Pour 1 cup of hot sauce over wing and toss to coat. Seal bag and let marinate for a few hours or overnight in the refrigerator.

Preheat oven to 400°. Line a baking sheet with foil and set rack inside. Place chicken pieces on rack and discard marinade. Bake for 30 minutes. Flip wings and cook 15-20 minutes longer, until chicken is crispy.

Meanwhile, combine butter and hot sauce in small saucepan and cook over medium heat, whisking until combined. Transfer wings to large bowl, add sauce, toss to thoroughly coat, and serve immediately with blue cheese or ranch dressing and celery sticks.

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