Deep Fried Whole Chicken (num num)

 

 

This Masterbuilt Butterball Turkey Fryer has been a godsend.  It deep frys, steams, boils. oh, i just love it. I bought it for Thanksgiving to try deep frying a turkey and it turned out WONDERFUL.  And so quick!  I've spent years and hours cooking turkeys in the oven.  This was easy and delicious.  I heard all the horror stories and dangers of deep frying turkeys but then I found this gadget and its SAFE to use INDOORS.  That's right up my ally, because i really didn't want to be wrestling with a turkey and hot oil out in my yard.  I leave it right on my kitchen counter because I use it so often.  If you are interested, get yours here.

 

This is the injectable marinade I used this time.  It comes with an injector and I picked up for like 3 dollars.  Cant beat that.  You can use any marinade you want.  Ok, so I injected my chicken all over the place... pumped it full of flavor.  Then I took some seasoning salt inside and out and some cayenne pepper.  Then I put it in the fryer basket that comes with the deep fryer.  

375 degrees.  about 4 minutes per pound.  This little guy was about 5 pounds.. so he cooked for 20 minutes.

The skin was almost my favorite part.  soo good.  The meat is moist and not at all greasy as you know if you have ever deep fired a turkey or chicken.  mmm.

Pancake Casserole

I saw this recipe at Ariane's Homemade Cravings and had to try it.  It was good.  It tastes kind of like moist french toast.  Kind of a custard feel to it.  Hubs and I liked it.  I made it with sausage and hashbrowns..  it was a breakfast dinner :) 

Servings: 4
Calories per serving: 335

2 eggs
2 cups milk
2 tablespoons butter, melted
1 cup flour
2 tablespoons sugar
4 tablespoons syrup, to serve

Preheat oven to 400 degrees.

In a medium bowl, beat the eggs together. Add the milk and butter, mix well. Combine the flour and sugar to the bowl and beat thoroughly. Pour into a greased 2.2 quart baking dish, it will be thin but it puffs up. Bake for 30 minutes. Serve with syrup.

Tater Tot Casserole

from what i hear, this is an oldy but a goody.  this is my first time making it.  i added and changed a couple things from the recipe i saw.  Its easy, i can say that much.  i've heard it called both Tater Tot Casserole and White Trash Casserole.  you can call it whatever you want. lol

Ingredients:

1 lb. ground beef 

1/2 packet of  Lipton Onion Recipe Soup & Dip Mix  (optional)

1 onion, chopped
1 can condensed cream of mushroom soup
1 can corn, drained
Shredded cheese (you choose the kind, i used sharp cheddar)
Tater Tots
Salt & Pepper to taste

Directions:

1. Preheat oven to 350 degrees. Brown beef and onion together then drain. (season up that beef so its not bland..unless you like bland.. i used Onion soup mix, but you can use season salt or taco seasoning, etc)

2. Spread beef mixture in bottom of a casserole dish. Layer soup, corn, cheese, and tater tots.You can add some cheese on top of the tots too if you want.

3. Bake for 45 minutes to an hour, until tater tots are golden brown.

tator tots, cream of mushroom soup, corn, onion, Lipton Onion Soup mix (optional)

brown your beef and onion.  Sprinkle on Lipton onion soup mix.

beef as the bottom layer.  I sprinkled a little seasoning salt on this layer.

then cream of mushroom soup and corn.  I sprinkled salt and pepper on the corn layer.

a nice layer of cheese

assemble tater tots as the top layer.  I added a little more salt and pepper on top. Cook on 350 for about 50 minutes or until tots are done/browned.

Paella

 Omg, this smelled so good while cooking.  I expected it to be decent but I was pleasantly surprised to REALLY like it.  Hubs liked it too. 

 i used mussels this time instead of shrimp and I didn't use onion..even though i took a picture of it. lol.

First i cooked the pork chorizo because its important chorizo is cooked all the way through.

In a separate bowl i mixed the uncooked Spanish rice, chicken broth, olives and smoked paprika.  I didnt use roasted red peppers this time.. but I'm sure it would have made it look pretty.  While chorizo is cooking cut your chicken thighs to bite size pieces.

 Once the chorizo was done I added the bowl of other ingredients to the pan. Stir. Place chicken and rinsed  shrimp or mussels in the skillet.  Cover with lid or foil and cook for 30 min until rice is done.

Ingredients

1 box Spanish rice mix
1 1/2 cups chicken broth
6 peeled large shrimp (or mussels)
2 skinless chicken thighs
2 oz chorizo
1/4 cup pimento stuffed olives
1/4 cup roasted pepper strips (optional)
1/2 tsp smoked paprika
Olive oil
pepper

Directions
First cook your Chorizo in a large skillet add a little olive oil if the chorizo isn't producing any.. Combine 1 cup uncooked Spanish rice mix, 1 1/2 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika cover with lid or seal the pan in foil. Cook over medium-high heat, 30 minutes. 

 Here are pictures of the same dish but made with shrimp instead of mussels

Cinnamon Roll Casserole

13x9 baking dish, 4 eggs, 2 cans of cinnamon rolls with icing, heavy whipping cream, butter, vanilla & cinnamon (some items not pictured, obviously)

 

Cut each of the 16 rolls into 8 pieces.

 

First, pour 2 tbsp of melted butter in your pan. Spray bare spots, if any, with cooking spray. Then put your cinnamon rolls in a layer on the bottom.

Mix your eggs, heavy cream, cinnamon & vanilla

Pour it over the cinnamon rolls

Lightly drizzle maple syrup over the top.  (optional)

Put in the oven for 20 - 28 minutes or until golden brown.

then drizzle heated icing on top. ... enjoy!

Ingredients:

• 2 tablespoons of melted butter or baking spray
• 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
• 4 eggs
• 1/2 cup heavy whipping cream
• 2  teaspoons ground cinnamon
• 2  teaspoons vanilla
• 1 cup chopped Pecans
• 1/4 cup maple syrup

           Topping:

• Icing from cinnamon rolls
• Maple syrup (if desired) –I found it was sweet enough without it.

Directions:

• Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish.
• Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
• In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup.
• Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
• Drizzle icing over top.  If desired, spoon syrup over individual servings.

Adapted from: Pillsbury’s Cinnamon French Toast Bake  via Quick & Easy Recipes

Fat Burning Metabolism Boosting Detox Tea

 

8 oz hot water. 

1 whole lemon, squeezed + pulp (or 2 to 3 tbsp lemon juice)

1-3 shakes cinnamon

1-3 shakes cayenne pepper

  

 

How it works:

Lemon juice and cayenne pepper both have anti-fungal, immune boosting, and detoxification properties.

Lemon juice is great for digestion, destroying bacteria and cleansing the system - it supports the liver and kidneys to get rid of toxins. 

Cayenne pepper increases metabolism, stimulates the circulatory system, aids digestion, helps regulate blood sugar and more.

Cinnamon powder- helps regulate blood sugar levels and curb hunger