Sweet and Spicy Drumsticks

Too not make the kitchen get too hot in the summer, instead of sticking them in the oven you can make foil packs and put them on the BBQ. Yum!
Recipe and photo courtesy of Tasty Kitchen

Update: I made this last night YUM! I used boneless skinless thighs and marinated them in 2/3rds of the sauce for a couple hours and then BBQ'd them right on the grill for about 25 minutes, basting them with the rest of the sauce while they cooked. I am also going to crank up the hot sauce next time, it needed just a little more kick, I used only 2 tsp. of Frank's Red Hot Sauce and i'm going to try a Tbsp or 2 next time.

1 cup Apricot Preserves
½ cups Ketchup
¼ cups Soy Sauce
2 teaspoons Minced Garlic
2 - 4 teaspoons Hot Pepper Sauce
3 pounds Drumsticks (about 12)

Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.

Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

Breadsticks with Parmesan Herbed Butter

I am a out of control carb-aholic... there I said it! How I feel so much better to have that out there. One of my absolute favorite things to eat is bread. Give me any bread, roll, pastry, bread stick, crust, etc. to munch on and I'm pretty much a happy camper.

These are great and airy and fluffy with just enough salty herb pop to make your mouth happy.
Still on my journey to make Olive Garden style breadsticks, these are as near as I've got to them so far!

Breadsticks with Parmesan Herbed Butter

1 (.25 ounce) package active dry yeast
1/4 cup sugar, divided
1 cup warm water (110 degrees to 115 degrees)
1 tablespoon and 1-1/2 teaspoons vegetable oil
1/2 egg
1/2 teaspoon salt
2-1/4 cups all-purpose flour, plus more

1/2 cup butter, melted
1 1/2 tablespoon grated Parmesan cheese
1/8-1/4 teaspoon garlic powder
Couple good shakes of italian seasoning (5 or 6?)
1/8 tsp salt


In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let sit for 5-10 minutes or until it becomes frothy. Add the oil, egg, salt, flour, and remaining sugar. Beat until smooth. Now add more flour 1/4 cup at a time until you form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch the dough down. Turn onto a floured surface; divide into 18 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. Meanwhile mix melted butter, parm cheese, garlic salt, italian seasonings and salt in a small bowl. When sticks are done rising, brush amply with butter mixture.
Bake at 400 degrees F for 10-11 minutes or until golden brown.

Triple Threat Brownies

Found this recipe and photo on Tasty Kitchens website. These little treats have a brownie base, cream cheese frosting middle, and a topping of chocolate and peanut butter Rice Krispies. Holy cow! I can't wait to make these.
There

Triple Threat Brownies

1 box Brownie Mix
16 ounces, weight Cream Cheese
½ cups Butter, Softened
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
1 cup Coarsely Chopped Peanuts
1-½ cup Milk Chocolate Chips
1 cup Peanut Butter
3 cups Rice Krispies Cereal


For the brownie base, mix brownies according to package directions or use your favorite recipe. Bake in a 9×13 pan and allow to cool completely.

For the cream cheese frosting, beat together cream cheese, butter, powdered sugar, and vanilla until fully mixed. Spread on top of cooled brownies and sprinkle with nuts.

For the chocolate peanut butter rice krispies topping, in a large pan, combine chocolate chips and peanut butter over low heat. Continue stirring until the chocolate and peanut butter are melted. Stir in cereal, making sure to coat all the cereal with the peanut butter chocolate mixture.
Spread the cereal mixture on top of the brownies and frosting and chill in the refrigerator for 30 minutes.
Keep covered and store in the refrigerator.

Ranch Chicken Pizza

Recipe and photo courtesy of Annie's Eats

Made this for dinner tonight... Yumma!

Chicken Ranch Pizza

Ingredients:
½ batch of perfect pizza crust (or Fresh and Easy also has a fab pizza dough in the fridge section)
¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces I grilled mine over the stovetop with a teriyaki sauce)
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese

Directions:
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour. Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Peanut Butter Easter Truffle Eggs

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 jar (17.3 ounces) creamy peanut butter
1 teaspoon vanilla extract
1 package (2 pounds) confectioners' sugar

6 cups (36 ounces) semisweet chocolate chips
1/3 cup shortening

Directions
In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.
In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Dip eggs until coated; place on waxed paper to harden.
For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator. Yield: about 5-1/2 dozen.

Mushroom Pasta with Bacon

Mushroom and Bacon Pasta

(Adapted and pic courtesy of The PW)

2 Tablespoons Olive Oil
3 slices Thin Bacon, Cut Into 1/2-inch Pieces
2 teaspoons minced garlic
1 package (10 Ounce) White Button Mushrooms diced
1 cup Low Sodium Chicken Broth
1 cup Half-and-half
¼ cups Heavy Whipping Cream
3 whole Green Onions, White And Light Green Parts Sliced
¼ cups Flat-leaf Parsley, Minced
½ cups Freshly Grated Parmesan Cheese
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 pound Angel Hair Pasta
Extra Parmesan, For Sprinkling

Preparation Instructions
Cook pasta according to package directions.
In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.

Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.
Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.

Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.
Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***
Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.
Enjoy!

Homemade Chicken Noodle Soup

It's M-Mmm-good!! My sweet husband made this for me when I was down and sick the other day. I swear it was the one thing that made me feel so much better. I love to serve this with my buttermilk bread.

Homemade Chicken Noodle Soup


2 quarts quality chicken broth
1 quart water
1 store-bought salt and peppered roast chicken
2 tablespoons vegetable oil
1 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
2 small bay leaves
3 cups egg noodles
Chopped italian parsley
Salt and pepper to taste

Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Throw skin away or give it to a furry friend as a special treat! Add bones to the simmering broth. Add thyme and bay leaves. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.

Strain broth through a colander into a large container; reserve broth and discard leaves and bones. Return kettle to burner set on medium-high.

Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken and broth. Bring to a simmer. Add egg noodles and parsley and cook until tender. Salt and pepper to taste.

Fresh Sweet Corn and Avocado Salsa

This fresh and colorful salsa is perfect as a dip or I also love to serve it over my cilantro lime baked chicken. Yum!
photo courtesy of The Pioneer Woman

Fresh Sweet Corn and Avocado Salsa


4 ears Sweet Corn
½ whole Red Onion, Diced
2 whole Very Firm Avocados, Diced
½ whole Jalapeno, Seeded And Finely Diced
½ whole Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar


Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving

Mandarin Chicken Pasta Salad

I don't have a pic for this yet, I had it at a bridal shower a year or so ago and had to contact the bride for the recipe! I've been craving it ever since, it's an excellent party dish. I'll be making it for my sister's baby shower at the end of this month.

Mandarin Chicken Pasta Salad

1 bag fusilli, rotini or bowtie pasta
4 small chicken breasts
2 cans mandarin oranges
1/2 cup chopped green onions
1 cup chopped celery
1 bottle of Brianna's Poppy Seed Dressing
1 cup sliced almonds or cashews
salt and pepper to taste

Cook pasta according to package directions. Steam chicken on stove top with 1-2 cups of water, covered for about 20 minutes. (Check water level at close to the end you don't want to burn the bottom of the chicken.) Check to make sure fully cooked. Cut into 1/2 inch pieces. Sprinkle with salt and pepper, maybe a little garlic salt.

Drain the oranges. Blend in dressing, as well as the rest of the ingredients. Chill until served. Tastes excellent in croissants or dinner rolls.

Potatoes au Gratin

Potatoes au Gratin

adapted from Pioneer Woman

4 large Russet potatoes, peeled or scrubbed

2 Tbsp. butter

1 cup heavy cream

1 cup fat free milk

3 1/2 Tbsp. flour

3 tsp. minced garlic

1 tsp. salt and more for sprinkling potatoes

Freshly ground pepper to taste

1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees. Smear butter all over bottom and sides of a 8x8 baking dish. Slice potatoes and then cut into fourths, giving them a small sprinking of salt. In a seperate bowl wisk together cream, milk, flour, minced garlic, salt and lots of ground pepper (don't skimp, you'll regret it :) )

Place 1/3 potatoes in the bottom of the baking dish. Pour 1/3 of cream over potatoes. Repeat two more times, ending with the cream mixture. Cover with foil and bake for 40 min. Remove foil and bake for an extra 15-20 minutes until potatoes are golden brown and bubbly. Add the grated cheese on top of potatoes and bake for 3 minutes more or until the cheese is melted and bubbly.