Sunday, February 9, 2020

BBQ Chicken Tacos with Coleslaw

One day, in the midst of being so tired of my regular dinner foods, Nicole shared a new recipe with me, that I happened to have the ingredients for.  I made it for dinner that night, and my family couldn't get enough of it!  It was so delicious!  The coleslaw with the barbecue chicken was so great together.  It was a nice twist on a typical weeknight meal.  I highly recommend these tacos!

BBQ Chicken Tacos
adapted from: eatingwell.com

1/3 c. sour cream (or Greek yogurt)
1 Tbsp. sugar
1 Tbsp. lemon juice
1 Tbsp. cider vinegar
3/4 tsp. kosher salt
1/4 tsp. pepper
dash of hot sauce (I'm pretty sure I used sriracha sauce)
2 c. shredded cabbage
2 c. shredded cooked chicken breast
1/3 c. of your favorite bbq sauce
corn tortillas
cilantro

In a small bowl, stir together the sour cream, sugar, lemon juice, cider vinegar, kosher salt, pepper and hot sauce.  Add the shredded cabbage and stir it until it is coated with the sauce.  In a sauce pan over medium heat, stir together the shredded chicken and the barbecue sauce until it is hot.  Fill the tortillas with barbecue chicken, top it with the coleslaw and cilantro, and enjoy!



Sunday, December 29, 2019

Fluffy Egg Nog Pie


Every Thanksgiving, my kids and I try to find a new, fun pie to make.  This year we tried Egg Nog Pie.  It was a favorite from our pie table.  If you like egg nog, you should love this pie!

Egg Nog Pie
by: www.meatloafandmelodrama.com

1 prepared pie crust (I made a no bake graham cracker crust the day before)
1 3.4 oz box instant vanilla pudding
1 1/2 c. egg nog
2 c. whipped topping
dash nutmeg

In a large bowl, combine the pudding and egg nog and mix it until it is thick.  Sprinkle in the nutmeg.  Fold in the whipped topping and spread it into your pie crust.  Refrigerate it for 2 hours or until it is firm. 



Sunday, November 10, 2019

Asian Dipping Sauce

This is a great dipping sauce that we have used for wontons, potstickers and dumplings!

Asian Dipping Sauce
by: Bettycrocker.com

2 Tbsp. sugar
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. water
1/2 tsp. sesame oil
dash of red pepper flakes

Whisk all the ingredients together in a small bowl until the sugar is dissolved, and then dip to your heart's content! :)

Sunday, September 15, 2019

Raspberry Ice Cream


This summer we had a big family reunion at my grandpa's farm.  He has the most delicious raspberries I've ever tasted, so we thought it would be appropriate to use the most delicious raspberries to make the most delicious dessert (ice cream, of course).  And it was sooo delicious!

Homemade Raspberry Ice Cream
by: 5boysbaker.com

2 c. fresh raspberries
2 Tbsp. sugar
3 c. heavy cream
1 1/2 c. whole milk
1 1/4 c. sugar
1 1/2 Tbsp. vanilla

In a medium bowl, stir together the raspberries and 2 Tablespoons sugar and slightly smash them.  Put them in the fridge until you are ready to use them.  In a mixing bowl, add the heavy cream, milk, 1 1/4 sugar and vanilla and stir it until the sugar is dissolved.  Add the raspberries to the cream mixture and chill in the fridge for about 30 minutes.  Pour it into your ice cream maker and then make it according to your ice cream maker's instructions.  If you want it to be hard ice cream, put it in the freezer until it is more set.  We ate it soft and it was so good!

Sunday, August 18, 2019

My Favorite Chicken Marinade


I found this marinade recipe early in the summer, and it was so delicious that we have ended up using it multiple times this year.  We love it!  I have shared it with some of my sisters, and they felt the same.  It is now my go-to marinade for grilling.

Chicken Marinade
from: modernhoney.com

2 lbs. chicken breasts, tenders or thighs
1/3 c. olive oil
3 Tbsp. lemon juice
3 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
1/4 c. brown sugar
1 Tbsp. Worcestershire sauce
1 1/2 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. pepper

In a bowl, stir all the ingredients together, except for the chicken.  Poke the chicken with a fork all over it.  Place the chicken in the marinade, either in the bowl, or in a large ziploc bag, and let it marinate for at least 30 minutes in your refrigerator.  4-5 hours of marinading is best, however, I have done mine for about 30 minutes, and it was still very tender.  Cook it on your grill and enjoy what's left of your hot summer nights!

Tuesday, July 23, 2019

Mango Rice Pudding

Jen, Lynnette and I were all given a Thai cooking class by our husbands, for Christmas last year.  It was a really fun class, with delicious food to make and eat, plus we got a lot of new recipes that hopefully someday we'll try again!  One of the recipes I did try pretty soon after, and it was just as delicious as it had been in the class.  Mango Rice Pudding is one of my favorite treats, and this recipe is so easy and so much cheaper than buying it at a Thai restaurant.

Mango Rice Pudding
by: Meiling Dawson

4 c. cooked short grain white rice
2 cans coconut milk
1 can sweetened condensed milk 
fresh mango, cut into small chunks (to equal 2 cups of mango chunks)

In a large pot, combine the rice, coconut milk and sweetened condensed milk.  Cover it and cook it on low heat for about 20 minutes.  Let it cool for 10 minutes, and then stir in the mango chunks.  You can eat this warm or cold, and store the leftovers in your fridge.  When it is chilled, it will become more firm, and you can add milk to make it softer again.


Sunday, March 3, 2019

Soy Glazed Chicken with Peanut Noodles

The other day I found this recipe in one of my magazines that I accidentally bought.  It was piggy backed on a magazine I was buying for my mom for mother's day, and I guess, if nothing else, one good thing came out of that accidental purchase: this recipe!

Soy Glazed Chicken with Peanut Noodles
slightly adapted from: Family Circle Magazine

2-3 chicken breasts
salt and pepper
1 Tbsp. soy sauce
1 Tbsp. honey
12 oz. spaghetti 
1/4 c. rice vinegar
3 Tbsp. soy sauce
3 Tbsp. vegetable oil
3 Tbsp. peanut butter (I used creamy, but next time I will definitely use crunchy for the added texture)
2 tsp. sesame oil
1-2 dashes onion powder

Season your chicken with salt and pepper.  In your instant pot, add 1 c. of water and cook the chicken on high for 8-10 minutes.  Meanwhile, in a small bowl, whisk together the 1 Tbsp. of soy sauce and the honey.  When the chicken is cooked, baste the honey soy mixture on the chicken.  While the chicken is cooking, cook the spaghetti noodles according to the package directions.  Drain and rinse them in cold water.  Stir together the rice vinegar, 3 Tbsp. soy sauce, vegetable oil, peanut butter, sesame oil and onion powder, until smooth.  Toss the sauce mixture with the noodles and serve it with the chicken.