Jun 072013
 

Scrumplicious Food! Blog_MG_1222

Sometimes, when I am not in the mood to cook or I am out shopping or need a break from my kitchen I often stop at fast food restaurants for a quick bite.

On this day, I was out with hubby and we decided to take it slow and chill out at a place we could just relax and eat without the complications of ordering from a huge menu. We decided on the new Chick-Fil-A in Edmond on 2nd Street. It is a relatively new location and we were interested in finding out what it had to offer.

Continue reading »

May 242012
 

Chicken Taco and Taco Sauce

This is an easy meal to prepare and very quick if you have all the ingredients on hand. Continue reading »

Apr 112012
 

Who says mac and cheese is only for the little ones?  To make our Mac and Cheese into a grown up meal we added a side of cubed chicken. For a quick meal make this easy dish in under 1/2 hour then sit down to watch your favorite TV show.

The idea is to prepare chicken on a day you are not busy and the Mac and cheese on the day you want to eat it. Continue reading »

Mar 192011
 

Oven-Fried Chicken

My inspiration usually comes from different places. In 2010, I visited the Akin’s Natural Food Store and found the Delicious Living Magazine July 2010. Okay you know I was hooked on this one. The magazine itself sounds edible.

On pg. 35, I found two delightful recipes: Oven-Fried Chicken. and Oatmeal Coconut Chocolate- Chip Cookie.
Chicken that was not deep friend and a Chocolate and Coconut dessert. Mmmmhhhh! You surely cannot go wrong.

Word of Caution
You need two days needed to prepare and cook this meal. We found out the hard way. Just as we were getting ready to cook this meal Sunday night, we found out about that we had to marinate the chicken overnight.

Marinade ingredients

  • 1 1/2 cups of low-fat butter milk
  • 2 teaspoons sea salt, divided (used regular salt)
  • 1/2 cup coarsely grated onion ( used a finely chopped whole medium onion)
  • 1 teaspoon black pepper, divided
  • 2 1/4 teaspoon dry mustard
  • 2 tablespoon white vinegar

Coating ingredients

  • 2 skinless, bone in chicken breast
  • 4 skinless bone in chicken thighs ( used 6 pieces of skinless, boneless chicken breasts)
  • 1 cup of panko or plain bread crumbs ( used the plain bread crumbs) also had a hard time with this word, crumps, crambs, cramps, oh! what is it?
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • canola oil cooking spray.

Method
A day before cooking. Make the chicken marinade.
So, In a large container, whisk together buttermilk, 1 1/2 teaspoon salt, finely chopped onion, 3/4 teaspoon pepper, dry mustard, and vinegar. Add chicken. Cover and refrigerate overnight.

Day of cooking
Preheat Oven to 425ºF. Combine bread crumbs, paprika, remaining 1/2 teaspoon of salt
and 1/4 teaspoon pepper in a shallow dish. Crush thyme with fingers and add to bread crumbs mixture.

Remove chicken from marinade, scraping off excess (shaking was sufficient). Dredge the chicken in bread crumbs mixture and coat the chicken on all sides with cooking spray.

Place chicken, on baking rack ( or foil) placed in a rimmed backing dish. Bake until cooked through, 35-40 minutes.
Chicken should be cooked at 165ºF on the thermometer and looks golden brown when done.

We enjoyed this lovely chicken with Masala noodles ( akin to Ramen noodles) from the Indian store and mix of corn and peas.
Is that a scrumplicious meal or what?

Jul 312010
 

 

Two weeks ago, we discovered a dish that is very similar to one of our favorites:- Tamale Pie! (p83, Sandra Lee, Semi Homemade, slow cooker recipes). It is the spicy chicken casserole with corn bread dish (p222 of the Favorite Brand Name 3 books in one).

We of course made it “our own” by introducing “home made” ingredients and using frozen rather than canned goods and making the Taco Seasoning from scratch from another of our cook book collections. We loved it so much we decided to share it. So, here it is!

 

You need:

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 envelope/1oz taco seasoning- (we made our own- recipe in another section)
  • 1 can black beans-  made our own- (cooked dry black beans as per package instructions)
  • 1 can diced tomatoes, drained- (used 4 fresh roma tomatoes)
  • 1 can Mexican style corn, drained- (used frozen corn)
  • 1 can diced mild green chilies, drained- (used fresh from our kitchen garden)
  • 1/2 cup mild salsa
  • 1 box of corn bread mix-use recipe on box

optional

  • 1/2 cup cheddar cheese
  • 1/4 cup chopped red bell pepper

How to make it

1. Prepare oven to 350F degrees. Spray 2-quart casserole with non stick cooking spray. Set aside.

2. Heat oil in large skillet over medium heat. Cook chicken thoroughly.

3. Sprinkle taco seasoning over chicken in the skillet. Add black beans, tomatoes, corn, chilies and salsa, stir until well blended.

  • Transfer to prepared casserole dish.

4. Prepare cornbread mix as per package directions. (add cheddar cheese and red bell pepper)

5. Bake 30 minutes or until corn bread topping is brown.

The Result!

Here it is!  Simply Scrumplicious! 10/10

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