Wednesday, February 27, 2013

Delicious Chicken Strips


Chicken Strips!  Yay.  For this recipe you can use just one cheese if you want but there is a handy Ramano/Parmasean/Asiago mixture in the deli/cheese/salami section of the grocery store.    That is what I use and its TASTY.

6 chicken tenderloins - boneless and skinless
1 cup all-purpose flour
1 large egg
2 Tablespoons water
1 cup Panko
1/4 cup finely shredded Parmasean/Romano/Asiago cheese mix (you can find this in the cheese section of your grocery store pre-shredded)   Alternatiely you can use grated parmesan.

  1. Combine Panko and cheese in a bowl. Put flour into another bowl and mix the egg and water in yet another bowl until well blended.
  2. Heat a large non-stick pan over medium-high heat and add several tablespoons of oil to the pan. Oil that is not hot enough will absorb into the chicken and oil that is too hot will smoke.
  3. Working quickly, coat each piece of chicken in flour - shaking off excess, and then in egg wash and lastly in Panko and cheese coating. Make sure there are no bare spots on each breast.
  4. Fry each coated filet in the heated oil until golden brown, turning once during cooking -- 5 minutes on each side.
  5. Drain well on paper toweling and serve immediately with your choice of sauce



Mix the panko and cheese.


 put flower in one bowl, mix your egg and water in another. Chicken first goes in the flour, then the egg wash, the cheese/panko mix then into your oil.
 Cook in hot oil, about five minutes each side.

These would actually taste really good if used as the chicken for Chicken Scampi (Olive Garden Copycat)

EASY Crock Pot Pineapple Chicken

Oh, such an easy meal.  I'm not usually a fan of fruit with meat, but I must admit, this has good flavor!   My husband and I both agreed its a nice balance of sweet and salty.  

And who doesn't  love another quick throw-it-in-the-crock pot-and-forget-about-it-dinner?


 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Ingredients
  • 3-4 Chicken Breasts (about 2 lbs)
  • 1 can of pineapple in juice (tidbits, chucks, rings, it doesn’t matter)
  • 1 medium onion
  • 2 TBSP soy sauce
  • ½ cup chicken broth
Instructions
  1. Chop onion and place in crock pot.
  2. Place Chicken Breast on top of onion.
  3. Dump the can of pineapple (juice and all) over the chicken.
  4. Dump the soy sauce and the chicken broth on top of everything.
  5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8
  6. hours.
  7. Serve over rice and with a steamed veggie.
- See more at: http://momswithcrockpots.com/2011/08/crockpot-pineapple-chicken/#sthash.Uzwsppp1.dpuf

Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Ingredients
  • 3-4 Chicken Breasts (about 2 lbs)
  • 1 can of pineapple in juice (tidbits, chucks, rings, it doesn’t matter)
  • 1 medium onion
  • 2 TBSP soy sauce
  • ½ cup chicken broth
Instructions
  1. Chop onion and place in crock pot.
  2. Place Chicken Breast on top of onion.
  3. Dump the can of pineapple (juice and all) over the chicken.
  4. Dump the soy sauce and the chicken broth on top of everything.
  5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8
  6. hours.
  7. Serve over rice and with a steamed veggie.
- See more at: http://momswithcrockpots.com/2011/08/crockpot-pineapple-chicken/#sthash.Uzwsppp1.dpuf
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Ingredients
  • 3-4 Chicken Breasts (about 2 lbs)
  • 1 can of pineapple in juice (tidbits, chucks, rings, it doesn’t matter)
  • 1 medium onion
  • 2 TBSP soy sauce
  • ½ cup chicken broth
Instructions
  1. Chop onion and place in crock pot.
  2. Place Chicken Breast on top of onion.
  3. Dump the can of pineapple (juice and all) over the chicken.
  4. Dump the soy sauce and the chicken broth on top of everything.
  5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8
  6. hours.
  7. Serve over rice and with a steamed veggie.
- See more at: http://momswithcrockpots.com/2011/08/crockpot-pineapple-chicken/#sthash.Uzwsppp1.dpuf
Crock pot Pineapple Chicken 

3-4 Chicken Breasts (about 2 lbs) 
 1 can of pineapple in juice (bits, chucks, rings, its up to you) 
1 medium onion 
2 tbsp soy sauce ½ cup chicken broth.

Put it all in the crock pot, chicken first, then onion then pineapple, soy sauce and chicken broth.  Cover and cook on HIGH for 4-5 hours or on LOW for 6-8 hours.  Serve whole, shredded or cut up, over white rice.  Although my husband likes it over fried rice


*side note - I usually cut up or pull apart the chicken half or 3/4 way through cooking so all sides of each bit of chicken has flavor.
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Ingredients
  • 3-4 Chicken Breasts (about 2 lbs)
  • 1 can of pineapple in juice (tidbits, chucks, rings, it doesn’t matter)
  • 1 medium onion
  • 2 TBSP soy sauce
  • ½ cup chicken broth
Instructions
  1. Chop onion and place in crock pot.
  2. Place Chicken Breast on top of onion.
  3. Dump the can of pineapple (juice and all) over the chicken.
  4. Dump the soy sauce and the chicken broth on top of everything.
  5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8
  6. hours.
  7. Serve over rice and with a steamed veggie.
- See more at: http://momswithcrockpots.com/2011/08/crockpot-pineapple-chicken/#sthash.Uzwsppp1.dpuf
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Ingredients
  • 3-4 Chicken Breasts (about 2 lbs)
  • 1 can of pineapple in juice (tidbits, chucks, rings, it doesn’t matter)
  • 1 medium onion
  • 2 TBSP soy sauce
  • ½ cup chicken broth
Instructions
  1. Chop onion and place in crock pot.
  2. Place Chicken Breast on top of onion.
  3. Dump the can of pineapple (juice and all) over the chicken.
  4. Dump the soy sauce and the chicken broth on top of everything.
  5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8
  6. hours.
  7. Serve over rice and with a steamed veggie.
- See more at: http://momswithcrockpots.com/2011/08/crockpot-pineapple-chicken/#sthash.Uzwsppp1.dpuf
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Ingredients
  • 3-4 Chicken Breasts (about 2 lbs)
  • 1 can of pineapple in juice (tidbits, chucks, rings, it doesn’t matter)
  • 1 medium onion
  • 2 TBSP soy sauce
  • ½ cup chicken broth
Instructions
  1. Chop onion and place in crock pot.
  2. Place Chicken Breast on top of onion.
  3. Dump the can of pineapple (juice and all) over the chicken.
  4. Dump the soy sauce and the chicken broth on top of everything.
  5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8
  6. hours.
  7. Serve over rice and with a steamed veggie.
- See more at: http://momswithcrockpots.com/2011/08/crockpot-pineapple-chicken/#sthash.Uzwsppp1.dpuf

Easy Fried Rice


Fried Rice

Serves 5-6
4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked (You can use chicken from the Pineapple Chicken! or any left over chicken)  (Chicken/Meat optional)
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons cooking oil (sesame, vegetable, canola)
1/4 cup soy sauce


Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a Wok or large skillet on medium heat. Add onion, garlic, peas, and carrots.  Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. 

Add rice, cooked chicken, and soy sauce to pan.  Stir in soy sauce and cook and stir for about a minute, remove from heat.

 Heat oil in pan, cook onion, garlic, peas & carrots until tender.
 Add egg, scramble.
 Add rice, chicken & soy sauce.
 Stir and cook for 1 minute, remove from heat.





Saturday, February 23, 2013

Chicken Spaghetti

So good!  I didnt take pictures last time I made it. 


pictures coming soon !

Ingredients

  • 2 cups Cooked Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • 1/4 cup Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained  (optional, but makes it pretty)
  • 2 cups Reserved Chicken Broth From Pot
  • 1 teaspoon Johnny's Seasoning Salt (or Lawry's or other seasoning salt)
  • 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).


Recipe adapted from The Pioneer Woman - Recipe changed/modified by Mrs. Scales.

Tuesday, February 19, 2013

Simple Blackened Tilapia (foil baked)

Lay out some foil with your tilapia on it.

 Rub the olive oil all over both sides of your tilapia filet.

 the garlic too.  all over.

 A generous layer of blackening seasoning.  A little squeeze of lemon.  (optional, not pictured)

 Seal up the foil leaving space inside.

Cook for about 20 minutes.

_____________________________________
Ingredients

Tilapia Filet
Olive Oil
Minced Garlic
Blackened Seasoning
Lemon (optional)

On laid out foil, rub your filet with olive oil.  Then rub your filet with garlic. Cover your tilapia with a nice layer of Blackened seasoning.  A small squeeze of lemon.  Bake at 410 for about 20 minutes depending on the thickness of the tilapia

Chicken Enchiladas with Red Sauce






 
My husband loves these enchiladas.  Shoot, I love these enchiladas and I don't usually like enchiladas. lol.  I never ever order them at restaurants.  This is another homemade dish you can brag about...  the enchilada sauce is done from scratch.  :)  Enjoy!!

This is a spicy dish - so if you cant handle the spice omit the Louisiana Hot Sauce & Cayenne.


1 tablespoon canola oil
1 medium white onion, finely chopped
1 jalapeno, seeded and finely chopped (or 4 slices from the jar of  nacho style jalapenos, chop them)
1 teaspoon salt
4-5 medium cloves garlic, minced
3 rounded tablespoons chili powder
3 rounded teaspoons ground cumin
1 level teaspoon sugar
2 8-oz cans tomato sauce
1/2 tsp Louisiana Hot Sauce
1 cup water
1 1/2 cups of canned Rotel Original Diced Tomatoes & Green Chilis, drained
1 pound boneless, skinless chicken breasts (2-3 chicken breasts)
6 ounces extra sharp cheddar, shredded
6 ounces monterey jack cheese, shredded
3/4 cup minced fresh cilantro
14 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
a pinch of cayenne

  Directions:

Preheat oven to 425° F.

Heat canola oil in a large saucepan over medium heat. Add the onions, jalapenos, and 1 teaspoon of salt. Stir together well. Cover and cook over medium heat, stirring often, until the onions and jalapenos have softened, about 8-12 minutes.

While the onions and jalapenos are cooking: mix together the chili powder, cumin, and sugar in a small bowl. Once they have softened, stir in the garlic and the spice mixture (chili powder, cumin, and sugar) and cook until fragrant (be sure to stir constantly), only 30-45 seconds.

Next, Add the cans of tomato sauce, the water, the Louisiana Hot Sauce and the drained Rotel. Bring the mixture to a simmer, and allow to cook for about 5 minutes. Nestle the chicken breasts into the sauce, trying to cover them as much as possible. Reduce heat to low, cover, and simmer until the chicken is completely cooked (thickest part of chicken breast must reach 160° F), about 12-25 minutes.

Transfer the chicken to a plate, and allow to cool to touch. Strain the sauce through a strainer into a medium sized bowl. Press on the onion mixture with a spatula to remove as much liquid as possible. Place the onion mixture into a large bowl and set aside.

Taste the sauce and then season it with additional salt and pepper to taste (and a dash or 2 of cayenne if you like an extra little kick).

Shred the chicken into bite-sized pieces and place in the bowl with the onion mixture. Add 1/4-1/2 cup of the enchilada sauce, 1 1/2 cups cheese (3/4 cup of each kind), and the cilantro. Gently toss until combined well.

Stack the tortillas on a plate and cover with a paper towel. Microwave on high until warm, 40-60 seconds. One at a time, spoon about 1/4-1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll tortilla and lay seam-side down into a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place enchiladas in the oven, uncovered, for about 7-12 minutes, or until the tortillas are nice and golden brown.

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top (down the center) and then top with the remaining cheese. Place back into oven and bake an additional 20 minutes, or until heated through. Remove from oven and allow to stand for 10 minutes before serving.

Top with Pico de Gallo, Guacamole, Sour Cream, Pickled Jalapenos, Black Olives, and Cilantro

Recipe adapted from Americas Test Kitchen (via  mylifeasamrs.com)  - Recipe changed and modified by Leslie Scales.

Monday, February 18, 2013

Italian Cream Cake

 











I'll get better pictures next time. lol.  lighting was awful.





Cake Batter
2 Cups All Purpose Flour 

2 Cups of Sugar
1 Stick of Butter
1/2 Cup of Shredded Coconut
1 Cup of finely chopped walnuts or pecans
5 Egg Whites (beat until stiff peaks)
5 Egg Yolks
1/2 Cup of Crisco
1 Cup of Buttermilk
1 1/2 teaspoon of Vanilla Extract
1 teaspoon of baking soda

 

Cake Icing
8 oz of Cream Cheese
1/2 Stick of butter for humid climates 

1 teaspoon of buttermilk
1 teaspoon of vanilla extract 
8 oz of Powdered Sugar
*Note for Dryer Climates use 1 to 1.5 sticks of butter

Preparation

Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans.

1. Cream butter with sugar and add vanilla.

2. Next add 5 separated egg yolks and 1/2 cup of crisco – mix and beat until fluffy.

3. In a separate bowl combine dry ingredients: Flour and the baking soda.

4. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).

5. Next mix in walnuts or pecans and coconut.

6. In another bowl beat the egg whites until you have stiff peaks.

7. With a spatula gently fold in your egg whites into the batter.

8. Spoon the batter into your 3 pans.

9. Bake until light brown and for about 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).

10. Once the cakes are done pull them out and let them cool.

11. Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract, and Powdered Sugar. 

12. After the icing is mixed start to assemble the cake. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.

13. Now start to ice the sides and the top of the cake until covered. Use chopped walnuts or coconut to decorate the sides.

14. Refrigerate the cake until you are going to slice and serve!



Saturday, February 16, 2013

Chorizo and Eggs


Ingredients

Pork Chorizo
Eggs
Tortillas
Butter
Cheese (optional)

Cook your pork chorizo in a skillet on medium high.  Once cooked through add the eggs. Mix into a scramble.  Cook until eggs are done.

Heat your tortillas in the microwave for ten to fifteen seconds. Run a stick of butter along the middle of the tortilla, add a little cheese (if you want) add your chorizo eggs and wrap like a burrito.. 

*Low carb if you nix the tortilla or use a low carb tortilla.

Friday, February 15, 2013

Mrs. Scales' Homemade TACOS & Pico De Gallo


I've done tacos this way for years.  They are a bit greasy but oooohh sooo goood.  Then you can brag about really making HOMEMADE tacos.  Your own shells, your own pico de gallo... the only thing your not making from scratch is the tortilla itself. lol.  yeah, I'd rather not.  Its also a lot quicker process than it looks at a glance.  I have never shared this recipe before.  So feel special. :) 



~ Ingredients List~

Corn Tortillas (small)
Cooking Oil (enough to thinly cover the whole bottom of skillet)
1 lb Ground Beef
2 tsp of McCormick Montreal Steak Seasoning
2 tsp of seasoning salt (Johnnys or Lawreys)
1 tsp minced garlic
Cheddar Cheese – as much as you need to top your tacos –(best when shredded from the block, medium or sharp)
1 medium onion
1 medium tomato
1 tsp cilantro (optional)
Salt & Pepper

~ Taco Shells ~

What you need:  Small Corn Tortillas, Cooking Oil (vegetable, canola, etc),Frying pan

Heat oil in frying pan on medium high heat.  You know its ready by dipping an edge of a tortilla in.. if the oil responds and bubbles, its ready.  Put the tortilla flat in the frying pan for about 8 seconds.  Using fork or tongs, flip the tortilla to the other side let sit for about 5 seconds then fold the tortilla in half.  Cook to desired crispiness (i like mine a little floppy, husband likes his crispier) and flip the shell and do the same.  Move completed shells to a plate with a paper towel on it. Lightly salt. 





                                                                   ~ Meat ~
Mix these items in a skillet

1 lb Ground Beef
2 tsp of Montreal Steak Seasoning
2 tsp of seasoning salt (Johnnys or Lawreys)
1 tsp minced garlic

Cook ‘til meat is done :)  Drain the fat. 









~ Cheese ~


Shred cheese from your block onto a separate plate or dish.  As much as you think you need.  Trust me, its better this way than the pre shredded store bag.









~ Pico De Gallo ~


Chop into small pieces your onion, tomato and cilantro.  Put in a bowl.  Mix in garlic. Salt and pepper to taste.  About ¼ tsp of each.
_____________________________________________________

In the end you'll have your taco shells, meat, cheese & pico de gallo.  You can either assemble for your guests or sit everything out for them to assemble their tacos themselves.  Sour cream is a nice addition.


*A Mrs. Scales Recipe*

Thursday, February 14, 2013

Mrs. Scales' Foil Baked Salmon (Grill or Oven!)


I've been making salmon this way for years. I vary the seasonings a bit sometimes changing things up.  But recently I made it this way and my new husband who had never had my salmon says he wants it this way every time.  I tell him I change it up and he says no I want it exactly like last time. lol.  So the last FOUR times I've made salmon.. it had to be this way.
 

 
Gather your ingredients.  Minced Garlic.  Seafood Magic.  Paprika.  Seasoning salt (you can use Lawrey's or your choice of season salt.. I prefer Johnny's but its not available in most states). Butter (not pictured).  Lemon Juice (not pictured).  

*Note:  Blackening Seasoning can take the place of Johnny's, Paprika AND the Chef Paul's (this cuts down on ingredients and tastes just as good.)
 
Lay out foil - a big enough piece to wrap around the salmon leaving space between the Salmon and the top of the foil.
Spread your garlic generously on the salmon filet. Dust the salmon with your Seafood seasoning.  A little Paprika and a light dusting of seasoning salt.  A squirt of lemon juice over the top.



Put some sliced butter
 on the filet..


Bring foil up around the filet and seal.  I usually put this on a baking sheet or at least have a baking sheet under the it on the other rack.  That way if some butter sneaks out it doesn't get all over the oven.  It also makes it easier to pull out when done.

Bake for about 20 min or until opaque.  Time depends on the thickness of your filet.



Ingredients
  • Salmon
  • Butter
  • Chef Paul Seafood Seasoning
  • Johnny's Seasoning salt (or lawreys)
  • juice of 1/2 lemon (about 1 tsp)
  • 2 tablespoons minced garlic
  • 2 pinches of paprika
*Note:  Blackening Seasoning can take the place of Johnny's, Paprika AND the Chef Pauls (this cuts down on ingredients and tastes just as good.
Instructions
  1. Heat oven to 400 degrees.
  2. Spread garlic over salmon.
  3. Season with Seafood Seasoning, Johnny's, Paprika and Lemon.
  4. Place slices of butter on filet (your choice how much)
  5. Wrap the ends of the foil up around the salmon and seal shut. 
  6. Bake for about 20 min or until opaque.  Time depends on the thickness of your filet.

Wednesday, February 13, 2013

Crock Pot Cream Cheese Chicken Chili




My husband requests this a couple times a month.  I sent him to work with some for his co-worker to try (coworker asked for it, lol) and he loved it as well.. he demanded I give him the recipe.  So I did.    Its a tiny bit on the spicy side so if you don't like that sort of thing just reduce the chili powder a little.

_______________________________________________
Crock-Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix (powdered stuff)
1 T cumin
1 t chili powder
1 t onion powder
1 - 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice or as a dip with tortilla scoops.

___________________________________

yum!


 




Adobo Chicken


Adobo Chicken




My mom used to make us adobo chicken when I was a kid.  I loved it.  I found out later, it is such a simple recipe.  

It can either be done on the stove or in the crock pot.  On the bone or off the bone..either way, a delicious Filipino dish.  In this picture its left on the bone... even though i usually take the bones out once the meat starts falling off.  
 ____________________

Ingredients

2lbs of chicken thighs  (Bone or Boneless)
1/4cup white vinegar
1/2 cup LOW SODIUM soy sauce
1 cup water
    4 cloves garlic, crushed
1 tsp. black peppercorns
2-3 whole bay leaves

Directions

Combine all ingredients in a large pot. Bring to boil, then lower heat, cover and simmer until meat is falling off the bone or easily pulled apart apart with a fork. Serve over steamed rice.   YUM.



For the Crock-Pot  option - put in all ingredients and turn on low before work ... 8 hours later you got yourself a dish.  Remove the bones and serve chicken and juice over rice.

___________________________

Pictured here and above using chicken quarters.