Easy Sesame Chicken

My husband and I love Asian food and we have been looking for ways to make it at home. My favorite type of Chinese food is sesame chicken so here is our attempt to make it! This recipe is easy and has great flavor! 

***** I have found an even better sesame chicken recipe since I posted this recipe! Click here to get the recipe!

For this recipe you will need:

• 1 EGG WHITE
• 2 Tbs CORNSTARCH
• 1 lb. CHICKEN (thighs are suggested, but we used breasts)
• SALT
• PEPPER
• 2 Tbs VEGETABLE OIL
• 2 Tbs SOY SAUCE
• 1 Tbs WATER
• 1/2 Tbs SESAME OIL
• 1 & 1/2 Tbs BROWN SUGAR
• 1 & 1/2 Tbs RICE VINEGAR
• 1 clove GARLIC
• 2 Tbs SESAME SEEDS
• 1 Tbs CORNSTARCH
• 2 servings of RICE
• 2 GREEN ONIONS, chopped

When we made this dish we whisked together the egg white, 2 tablespoons of cornstarch, and a pinch of both salt and pepper; we then coated the chicken in this mixture.

Once the chicken has been coated, heat up the vegetable oil in a skillet. When the oil is hot, add the chicken and cook it all the way through.

While the chicken is cooking you can make the sauce. In a small bowl, whisk together the soy sauce, water, sesame oil, brown sugar, rice vinegar, garlic, sesame seeds, and cornstarch.

Once the chicken is cooked through, pour the sauce over the chicken. Toss the chicken in the sauce. As the sauce heats up it will thicken and should look start to look something like the picture below!

When the sauce has thickened you can turn off the heat. Serve over a bed of rice and top with the green onions!

The second time we made it, we didn't have any green onions...it was still delicious though!

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Sesame Chicken

Ingredients:

• 1 large EGG WHITE 
• 2 Tbs CORNSTARCH
• 1 lb. CHICKEN (thighs are suggested, but breasts will work as well)
• SALT
• PEPPER
• 2 Tbs VEGETABLE OIL
• 2 Tbs SOY SAUCE
• 1 Tbs WATER
• 1/2 Tbs SESAME OIL
• 1 & 1/2 Tbs BROWN SUGAR
• 1 & 1/2 Tbs RICE VINEGAR
• 1 clove GARLIC
• 2 Tbs SESAME SEEDS
• 1 Tbs CORNSTARCH
• 2 servings of RICE
• 2 GREEN ONIONS, chopped

Directions:

1. Whisk together the egg white, 2 tablespoons of cornstarch, and a pinch of both salt and pepper; we then coated the chicken in this mixture. 
2. Once the chicken has been coated, heat up the vegetable oil in a skillet. When the oil is hot, add the chicken and cook it all the way through.
3. While the chicken is cooking you can make the sauce. In a small bowl, whisk together the soy sauce, water, sesame oil, brown sugar, rice vinegar, garlic, sesame seeds, and cornstarch.
4. Once the chicken is cooked through, pour the sauce over the chicken. Toss the chicken in the sauce. As the sauce heats up it will thicken and should look start to look something like the picture below!
5. When the sauce has thickened you can turn off the heat. Serve over a bed of rice and top with the green onions!

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The website where I found this recipe is: http://www.budgetbytes.com/2013/08/easy-sesame-chicken/

Chocolate Cupcakes with Cream Cheese Icing

I made these beautiful cupcakes for my first Sigma Alpha Iota, DC Alumnae Chapter meeting! They had a potluck so I decided to make cupcakes!

For the cake I used my chocolate cake recipe, which has become my 'go to' cake recipe because of how wonderful it is! And then I used my mother in law's cream cheese icing for the icing and roses. Now, before you go try to make roses with cream cheese icing, DON'T! They were delicious, but I will admit, choosing to make roses with cream cheese icing was not the smartest thing I have ever done. Cream cheese icing is much thicker and harder to work with than buttercream or royal icing, so I would suggest sticking with one of those for decorating... oops.

I added a leaf onto a few of them!

Spinach & Artichoke Stuffed Shells

To see an updated post with more pictures click here!

I made this dish a few years ago and it was a big hit! I don't know why I haven't made it since, but it is now on the grocery list for next week!

To make this dish you will need:

• 6 oz. fresh SPINACH, chopped
• 1 clove GARLIC, minced
• 2 Tbs OLIVE OIL
• 15 oz. RICOTTA CHEESE
• 15 oz. can ARTICHOKE HEARTS, drained & chopped
• 1 & 1/3 cup PARMESAN CHEESE 
• SALT
• PEPPER
• 20 LARGE PASTA SHELLS
• 2 cups MARINARA SAUCE

Begin by heating a pot of water to boil the pasta shells. Boil the shells until they are just under al dente since they are going to go into the oven to cook some more. Heat the olive oil in a sauce pan and then add the garlic. Cook the garlic for about 30 seconds and then add the spinach. Once the spinach is wilted, drain any excess liquid and put the spinach into a medium bowl. Add the ricotta cheese, artichoke hearts, and 1 cup of Parmesan cheese to the bowl, and then season with salt and pepper. Stir to combine all of the ingredients and then spoon the mixture into a sandwich baggie.

Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray and then spread 1 cup of the marinara sauce in the bottom. Cut off one of the bottom corners of the baggie to create an opening about the size of a nickel. Once the pasta shells are cooked, squeeze the filling from the baggie into each shell and place in the baking dish on top of the sauce. Once all of the shells have been filled, cover them with the second cup of marinara sauce. 

Sprinkle the remaining 1/3 cup of Parmesan cheese on top of the shells and sauce. If you want it to be extra cheesy you can also sprinkle some mozzarella cheese on top! Bake for 30-40 minutes!

The website where I found this recipe is: http://www.pinkbasil.com/spinach-and-artichoke-stuffed-shells/

Chocolate Cake with Vanilla Buttercream Icing

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Yesterday I spent too much time on Pinterest looking at cakes and this is what resulted...

I made a chocolate cake with vanilla buttercream icing, and then used my new M1 piping tip to make the rosettes! For the cake, I used my favorite chocolate cake recipe, and for the icing I used a basic vanilla buttercream. 

To make the buttercream you will need:

• 2 sticks BUTTER, softened
• 3 cups POWDERED SUGAR, sifted
• 1/8 tsp SALT
• 1 Tbs VANILLA EXTRACT
• 2 Tbs MILK or HEAVY CREAM

In an electric mixer, cream the butter using the paddle attachment. Once the butter is smooth, turn the mixer down to a low speed and start adding the powdered sugar. After all of the powdered sugar has been added, turn the mixer up to medium speed and add the salt and vanilla into the mixer. Add the heavy cream and continue mixing for 3 minutes. If the icing is too stiff, add some more cream. If the icing is not thick enough, add more powdered sugar.

I made another small cake since it is just for my husband and me. I made a half batch of the cake batter and baked it in three small Pyrex dishes. 

But then only used two of the layers because the cake would have been too tall to fit in my cake stand if I had used all three...

 After the cake was baked I got down to the fun part...DECORATING!

 Finished product!

One more picture because I'm excited...

Cutting the cake!

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Vanilla Buttercream

Ingredients:

Vanilla Buttercream:

• 2 sticks BUTTER, softened
• 3 cups POWDERED SUGAR, sifted
• 1/8 tsp SALT
• 1 Tbs VANILLA EXTRACT
• 2 Tbs MILK or HEAVY CREAM

Directions:

Vanilla Buttercream:

1. In an electric mixer, cream the butter using the paddle attachment. 
2. Once the butter is smooth, turn the mixer down to a low speed and start adding the powdered sugar. 
3. After all of the powdered sugar has been added, turn the mixer up to medium speed and add the salt and vanilla into the mixer. 
4. Add the heavy cream and continue mixing for 3 minutes. 
5. If the icing is too stiff, add some more cream. If the icing is not thick enough, add more powdered sugar.

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Orange Chicken Stir-Fry

Here is a recipe for orange chicken! Now, if you are thinking Panda Express Copycat recipe then don't get too exited because this does not taste anything like that! It is good though!

To make the sauce you will need:

• 1/2 cup ORANGE JUICE
• 2 Tbs SOY SAUCE
• 2 Tbs RICE VINEGAR
• 1 Tbs OYSTER SAUCE
• 1 Tbs ORANGE ZEST
• 2 large cloves GARLIC
• Optional: HONEY, to taste

For the stir-fry you will need:

• 1 lb. CHICKEN, cubed
• 3 Tbs CORN STARCH
• SALT
• PEPPER
• 4 cups VEGETABLES (whatever you like, broccoli, carrots, green peppers, mushrooms, snap peas, been sprouts, etc.)
• OLIVE OIL
• 1/2 cup YELLOW ONION, chopped
• RICE

Start off by blending all of the ingredients in the sauce together in a food processor for about 10 seconds. Add honey as you see necessary to make the sauce taste yummy. Once you are satisfied with the sauce, pour it into a skillet and heat it on medium-high for 5 minutes. Then transfer the sauce to a bowl and set aside. Wipe the skillet clean.

If you are using fresh vegetables such as broccoli or carrots, steam them for a few minutes to get the vegetable almost cooked. Also, start heating up a pot of boiling water to cook the rice. 

Season the chicken with salt and pepper and then coat it in the corn starch. Heat about 1 Tbs of olive oil in the skillet on medium-high. Then, cook the chicken and onion in the skillet until the chicken has cooked through. Once the water is boiling add the rice to start cooking. 

Add the vegetables into the skillet and stir-fry them together. Add the the sauce to the stir-fry a few tablespoons at a time to allow the sauce to cook down a little bit as it is added. Once all of the sauce is added and everything is cooked through, serve the stir-fry over rice and eat up!

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Orange Chicken

Ingredients:

Sauce:

• 1/2 cup ORANGE JUICE
• 2 Tbs SOY SAUCE
• 2 Tbs RICE VINEGAR
• 1 Tbs OYSTER SAUCE
• 1 Tbs ORANGE ZEST
• 2 large cloves GARLIC
• Optional: HONEY, to taste

Stir-fry:

• 1 lb. CHICKEN, cubed
• 3 Tbs CORN STARCH
• SALT
• PEPPER
• 4 cups VEGETABLES (whatever you like, broccoli, carrots, green peppers, mushrooms, snap peas, been sprouts, etc.)
• OLIVE OIL
• 1/2 cup YELLOW ONION, chopped
• RICE

Directions:

1. Start heating up a pot of boiling water to cook the rice. Once the water is boiling add the rice to start cooking. 
2. Blend all of the sauce ingredients together in a food processor for about 10 seconds. Add honey as needed. 
3. Once you are satisfied with the sauce, pour it into a skillet and heat it on medium-high for 5 minutes. Then transfer the sauce to a bowl and set aside. Wipe the skillet clean.
4. If you are using fresh vegetables such as broccoli or carrots, steam them for a few minutes to get the vegetable almost cooked. 
5. Season the chicken with salt and pepper and then coat it in the corn starch. 
6. Heat about 1 Tbs of olive oil in the skillet on medium-high. Then, cook the chicken and onion in the skillet until the chicken has cooked through. 
7. Add the rest of the vegetables into the skillet and stir-fry them together. 
8. Add the the sauce to the stir-fry a few tablespoons at a time to allow the sauce to cook down a little bit as it is added. 
9. Once all of the sauce is added and everything is cooked through, serve the stir-fry over rice and eat up!

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The website where I found this recipe is: http://www.pbs.org/parents/kitchenexplorers/2012/08/30/orange-chicken-vegetable-stir-fry/

Honey Italian Marinated Chicken

This is a recipe for a Honey Italian Marinade! This is probably the easiest marinade you will ever make. There are only 2 ingredients! To make it you will need:

• 2 Tbs HONEY
• 1/2 cup KRAFT ZESTY ITALIAN DRESSING

You will of course also need the chicken...

• 2 BONELESS SKINLESS CHICKEN BREASTS

I think the easiest way to make this is to put your defrosted chicken breasts into a sandwich baggie (you could also just use a bowl if you prefer) and then add the honey and dressing. Seal the baggie, and then squish around the ingredients until the honey and dressing are mixed and they are all over the chicken. 

Let the baggie sit for at least 4 hours in the refrigerator to allow the chicken to absorb all of the flavors!

Then cook up the chicken on the stove, using a spoon to drizzle the marinade over the chicken as it cooks. You could also bake the chicken in the oven if you prefer.

 We served our chicken with green beans, roasted potatoes, and a slice of cheesy crusty bread!

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Honey Italian Marinated Chicken

Ingredients:

• 2 Tbs HONEY
• 1/2 cup KRAFT ZESTY ITALIAN DRESSING
• 2 BONELESS SKINLESS CHICKEN BREASTS

Directions:

1. I think the easiest way to make this is to put your chicken breasts into a sandwich baggie (you could also just use a bowl if you prefer) and then add the honey and dressing. Seal the baggie, and then squish around the ingredients until the honey and dressing are mixed and they are all over the chicken. 
2. Let the baggie sit for at least 4 hours in the refrigerator to allow the chicken to absorb all of the flavors!
3. Then cook up the chicken on the stove, using a spoon to drizzle the marinade over the chicken as it cooks. You could also bake the chicken in the oven if you prefer.

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This recipe was adapted by a recipe on this website:

http://neinahpets.hubpages.com/hub/Healthy-Recipes-Dinner-for-Two-Honey-Italian-Marinated-Chicken-Breast-Recipe

Cheesy Crusty Bread

Here is a new version of the Crusty Bread! I made the recipe exactly the same as before, except I added 1 cup of shredded 'fiesta blend' cheese and it turned out delicious! This dough is so easy to flavor by adding cheeses or spices so give it a shot!

Baked Raspberry Brie Bites

These little treats are great for a party! They are sweet from the raspberries, savory from the brie, and fluffy from the puff pastry! 

To make these wonderful little treats you will need:

• 2 sheets PUFF PASTRY, thawed
• 1/2 cup RASPBERRY PRESERVES
• 32 FROZEN RASPBERRIES
• wedge of BRIE CHEESE, cut into 32 bite-sized squares

Start by preheating the oven to 400 degrees F. Roll out the puff pastry on a lightly floured surface to get the dough to be about 1/8 inch thick. Then, slice the each pastry sheet into 16 equal sized squares.

Place a dollop of preserves, a raspberry, and a piece of cheese into the center of each square. Wet your fingers with water and run then along all four edges of the pastry. Then, gather the corners in the center and pinch the sides of the dough together to create a seal. 

Place the bundles on a baking sheet making sure to space them about 1/2 inch apart. Bake the bundles for about 15-18 minutes, or until the puff pastry is golden brown. Once cooked, take them out of the oven, let them cool for a few minutes, and serve! They are best eaten warm so that the cheese is still a little bit gooey!

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Baked Raspberry Brie Bites

Ingredients:

• 2 sheets PUFF PASTRY, thawed
• 1/2 cup RASPBERRY PRESERVES
• 32 FROZEN RASPBERRIES
• wedge of BRIE CHEESE, cut into 32 bite-sized squares

Directions:

1. Preheat the oven to 400 degrees F. 
2. Roll out the puff pastry on a lightly floured surface to get the dough to be about 1/8 inch thick. Then, slice the each pastry sheet into 16 equal sized squares.
3. Place a dollop of preserves, a raspberry, and a piece of cheese into the center of each square. 
4. Wet your fingers with water and run then along all four edges of the pastry. Then, gather the corners in the center and pinch the sides of the dough together to create a seal. 
5. Place the bundles on a baking sheet making sure to space them about 1/2 inch apart. 
6. Bake the bundles for about 15-18 minutes, or until the puff pastry is golden brown. 
7. Once cooked, take them out of the oven, let them cool for a few minutes, and serve! They are best eaten warm so that the cheese is still a little bit gooey!

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The website where I found this recipe is: http://www.notderbypie.com/black-raspberry-brie-bites/

Berry Salad with Strawberry Balsamic Vinaigrette

I love fruit! Not usually on salads, but this salad just sounded so good! It is a perfect summer salad to have when all of the berries are in season!

In order to make it you will need:

• 3-4 cups of ROMAINE LETTUCE 
• 1/2 cup fresh BLUEBERRIES
• 1/2 cup fresh STRAWBERRIES, sliced
• 1 oz. crumbled FETA CHEESE
• 1 Tbs SALAD DRESSING

Make sure to rinse all of the ingredients to remove any dirt, toss together in a bowl, add the dressing, and serve! I made a strawberry balsamic vinaigrette, but a poppy seed dressing, or simply a balsamic vinaigrette would also be good!

To make the Strawberry Balsamic Vinaigrette you will need:

• 1 cup fresh STRAWBERRIES
• 2 Tbs OLIVE OIL
• 2 Tbs BALSAMIC VINEGAR
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1 tsp HONEY

I simply threw all of the ingredients into my food processor and blended until smooth! Simple as that!

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Berry Salad with Strawberry Balsamic Vinaigrette

Ingredients:

Berry Salad:

• 3-4 cups of ROMAINE LETTUCE 
• 1/2 cup fresh BLUEBERRIES
• 1/2 cup fresh STRAWBERRIES, sliced
• 1 oz. crumbled FETA CHEESE
• 1 Tbs SALAD DRESSING

Strawberry Balsamic Dressing:

• 1 cup fresh STRAWBERRIES
• 2 Tbs OLIVE OIL
• 2 Tbs BALSAMIC VINEGAR
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1 tsp HONEY

Directions:

Berry Salad:

1. Make sure to rinse all of the ingredients to remove any dirt, toss together in a bowl, add the dressing, and serve! 
2. I made a strawberry balsamic vinaigrette, but a poppy seed dressing, or simply a balsamic vinaigrette would also be good!

Strawberry Balsamic Dressing:

1. I simply threw all of the ingredients into my food processor and blended until smooth! Simple as that!

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The recipe that I based the dressing off of can be found at this website:
http://www.fitsugar.com/Healthy-Recipe-Strawberry-Balsamic-Vinaigrette-3368831

Freeze Your Soup!

My husband and I have been trying to eat healthier and we noticed that lately we have been eating a lot of sodium due to eating canned soups and Ramen noodles. Generally on nights when we are both feeling tired and don't want to cook we end up eating soups. We found that making our own soup and freezing it in single servings was a great way to get around consuming a lot of the sodium and they are there for whenever we want them!

In the picture above is a batch of chicken & noodles that we then put about 1 & 1/2 cups of soup per baggie and then threw them in the freezer! With the chicken & noodles we got about 8 baggies of soup! ...Just ignore the leftover margarita...

When you freeze the baggies be sure to lay them flat so they will be easier to stack in the freezer and will also defrost quicker in some warm water!

How to remove corn from the husk and cook it all at once!

Ok, so I found this tip on Pinterest and it totally works! It's amazing! Start by removing a few layers of the outside husks if there is dirt on them. Next, cut off the base of the corn just above where the husks are connected and the kernels start.  Place a moist paper towel on the base of your microwave (or on the carousel), and put your corn on top.

Then, cook the corn based on the following times:

• 1 ear  --> 2 minutes
• 2 ears --> 3-4 minutes
• 3 ears --> 5-6 minutes
• 4 ears --> 7-8 minutes
• 6 ears --> 8-9 minutes

Once the corn has cooked, let it sit for about 2 minutes to let it cool so you can touch it.  Be careful not to let it sit too long or the silk will start to stick to the kernels. Simply grab the opposite end of the ear from where you cut, and squeeze the corn out! It should slide right out leaving the silk in the husk! Easy as pie!

It should come out looking something like this! I promise I didn't pick all of the silk off before taking this picture!

Bonus round: If you aren't planning on eating the corn on the cob here is a tip for getting the corn off of the cob without spilling corn all over the counter...and floor!

Place one bowl upside down in another bowl. Put one end of the corn on top of the upside down bowl and with a knife, cut down wards.

The second bowl will collect all of the kernels and nothing will end up on the floor! Vualá!

I found the microwave tip pinned from this blog:
http://www.holmfamilycookbook.com/apps/blog/show/15501931-the-magic-corn-trick

Succotash

This is a copycat recipe for the succotash made at Silver Dollar City in Branson, MO. My husband got this recipe from one of his best friends and I have to say, it is wonderful! Every time we make this dish my husband gets so excited, and it never lasts long!

If you want to be precise here is what you will need (about 3-4 servings):

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 8 oz. WHOLE KERNEL CORN
• 8 oz. SUMMER SQUASH, diced
• 8 oz. CHICKEN, cubed
• 4 oz. GREEN PEPPER, cut into bite sized pieces 
• 4 oz. ONION, diced
• 1 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed (we just used normal vegetable oil, but doesn't butter flavored sound awesome??)

If you don't want to measure your vegetables in ounces and are looking to have a little bit left over for tomorrow, use this list (about 4 to 5 servings):

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 14.5 oz. can WHOLE KERNEL CORN or 2 EARS OF CORN
• 1/2 of a medium SUMMER SQUASH, diced
• 2 CHICKEN BREASTS, cubed
• 1 medium GREEN PEPPER, cut into bite sized pieces 
• 1 medium ONION, diced
• 2 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed

The wonderful thing about this recipe is that you really can't mess it up. If you don't like squash, don't add it! If you like corn, add more!

Ok, so this is really easy! Saute the onions and peppers in a skillet with a little bit of that butter-flavored oil if you have it. If not, just use your regular vegetable oil. Once they are tender, remove them from the skillet and put them in a large bowl. 

Next, saute the chicken in the skillet with a little bit of oil. When the chicken is cooked add it to the bowl with the onions and peppers. Then, saute the squash and corn in a pan with some oil. If you are using ears of corn click here for some tips! Once the squash has cooked through and has become tender, move the squash and corn into the bowl as well (or in the case of the picture below, another skillet). 

Almost done! Fry the okra in the skillet until it is golden brown and then add it to the bowl. Drain the oil from the skillet, and then add everything in the bowl back into the skillet. Add the spices and mix all of the ingredients in the skillet with the heat on medium-low in order to make sure that everything is still hot. Once everything is at the desired temperature, dig in! 

 

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Succotash

Ingredients:

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 14.5 oz. can WHOLE KERNEL CORN or 2 EARS OF CORN
• 1/2 of a medium SUMMER SQUASH, diced
• 2 CHICKEN BREASTS, cubed
• 1 medium GREEN PEPPER, cut into bite sized pieces 
• 1 medium ONION, diced
• 2 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed

Directions:

1. Saute the onions and peppers in a skillet with a little bit of that butter-flavored oil if you have it. If not, just use your regular vegetable oil. Once they are tender, remove them from the skillet and put them in a large bowl. 
2. Next, saute the chicken in the skillet with a little bit of oil. When the chicken is cooked add it to the bowl with the onions and peppers. 
3. Saute the squash and corn in a pan with some oil. If you are using ears of corn click here for some tips! Once the squash has cooked through and has become tender, move the squash and corn into the bowl as well (or in the case of the picture below, another skillet). 
4. Almost done! Fry the okra in the skillet until it is golden brown and then add it to the bowl. Drain the oil from the skillet, and then add everything in the bowl back into the skillet. 
5. Add the spices and mix all of the ingredients in the skillet with the heat on medium-low in order to make sure that everything is still hot. Once everything is at the desired temperature, dig in! 

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Chocolate Mousse Cake

I love chocolate cake. Ok, the cat is out of the bag! This is one of my favorite recipes for chocolate cake. It is wonderful! I made this for a party a few months ago and everyone loved it! It has chocolate ganashe AND chocolate mousse (after making the cake I had leftovers of both the ganashe and mousse, but I didn't have ANY trouble finding someone to help me eat the rest!). It is a very rich cake and because of the many components it took me several hours to make, so plan ahead!

Also, the mousse needs to cool for 4 hours before assembling the cake so start there. If the mousse hadn’t set up yet, or if the cakes are not fully cooled the mousse won’t stay even when you put the layers of the cake on top and will cause the layers to split by the time you put the top layer on. So take your time!

The website where you can find this delicious recipe is:
http://janessweets.blogspot.it/2010/07/chocolate-mousse-dream-cake-and-one.html

My cake didn’t turn out as pretty as the picture on the website where I found it, but that didn’t make it any less delicious!

Parmesan Crusted Chicken

My husband and I made this for dinner a few days ago and both both enjoyed it! This chicken recipe is quick and super easy to make! 

All you need is:

• 1 large CHICKEN BREAST, sliced long-wise into two pieces OR 2 smaller chicken breasts
• 1/4 cup HELLMANN'S MAYONAISE 
• 2 Tbs shredded PARMESAN CHEESE
• 2 tsp ITALIAN SEASONED DRY BREAD CRUMBS

Start by preheating the oven to 425 degrees F. Prepare a baking dish, I always put some foil down for easy clean-up, and spray with nonstick cooking spray. Lay the chicken in the dish and then in a small bowl mix the mayonnaise and the cheese. Next, spread the mayonnaise mixture over the top of the chicken and sprinkle with breadcrumbs! Bake for 20 minutes or until the chicken is cooked through, and then eat up!

We cooked up some spaghetti with marinara sauce to go with the chicken. Yum. I promise we had healthy intentions though! We had planned on having broccoli, but unfortunately it had gone bad since we had also planned on having the same broccoli last week...oops.

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Parmesan Crusted Chicken

Ingredients:

• 1 large CHICKEN BREAST, sliced long-wise into two pieces OR 2 smaller chicken breasts
• 1/4 cup HELLMANN'S MAYONAISE 
• 2 Tbs shredded PARMESAN CHEESE
• 2 tsp ITALIAN SEASONED DRY BREAD CRUMBS

Directions:

1. Preheat the oven to 425 degrees F. 
2. Prepare a baking dish, I always put some foil down for easy clean-up, and spray with nonstick cooking spray. 
3. Lay the chicken in the dish and then in a small bowl mix the mayonnaise and the cheese. Next, spread the mayonnaise mixture over the top of the chicken and sprinkle with breadcrumbs! 
4. Bake for 20 minutes or until the chicken is cooked through, and then eat up!

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The website where I found this recipe is: http://theenchantedcook.blogspot.com/2011/10/parmesan-crusted-chicken-hellmanns-mayo.html

Cinnamon Rolls

I've made these cinnamon rolls a few times and they are delicious! Though, you definitely want to eat them sooner than later (I know, darn it! Right?) because after a day or two they don't taste as fresh... 

I got this recipe from the Pioneer Woman, but adapted it a little because her recipe makes like 2,567 cinnamon rolls, and my husband and I certainly don't need that many! When I made the dough, I ended up cutting her recipe in half, and then cooked up one half then and froze the other half for later. Translation: I only cook 1/4 of the Pioneer Woman's recipe at a time, and it still makes about 24 cinnamon rolls!

The cinnamon rolls that are pictured in this post are actually from the dough that was frozen (for about 5-6 weeks) and as you can see, they still turned out great! The freezer is such a great thing. You can make the dough when you have time, freeze it, and then defrost it when you need it. Whether it be for a special brunch or a party that you didn't realize you needed to bring something to until the night before!

To make a half batch of Pioneer Woman's dough (that I then split again in my house) you will need: 

• 2 cups WHOLE MILK (I used 1% since that's what I had on hand)
• 1/2 cup VEGETABLE OIL
• 1/2 cup SUGAR
• 1 package ACTIVE DRY YEAST (0.25 oz packet)
• 4 cups FLOUR, plus extra to roll the dough out on 
• 1/2 heaping tsp BAKING POWDER 
• 1/2 scant tsp BAKING SODA
• 1/2 Tbs SALT

You will also need the following to put on the dough to make it sweet and gooey and wonderful (this will be enough to cover half of the dough prepared above):

• 1/3-1/2 cup melted BUTTER
• 1/2 cup SUGAR
• generous sprinkling of CINNAMON

To make the icing you will need (this will be enough to cover cinnamon rolls made from half of the dough prepared):

• 2 cups POWDERED SUGAR
• 1/2 tsp MAPLE FLAVORING (you can substitute VANILLA EXTRACT if you don't have any)
• 1 Tbs melted BUTTER
• 1 Tbs brewed COFFEE
• pinch of SALT

Aside from the different amount of the ingredients, I followed the Pioneer Woman's recipe exactly so for the direction of how to prepare the rolls I will refer you to her website: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Here are some pictures of my beautiful cinnamon rolls!

Rolls before rising:

Rolls before rising:

Rolls after rising:

Rolls after baking:

Rolls after glazing: YUM!

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Cinnamon Rolls

Ingredients:

To make a half batch of Pioneer Woman's dough (that I then split again in my house) you will need: 

• 2 cups WHOLE MILK (I used 1% since that's what I had on hand)
• 1/2 cup VEGETABLE OIL
• 1/2 cup SUGAR
• 1 package ACTIVE DRY YEAST (0.25 oz packet)
• 4 cups FLOUR, plus extra to roll the dough out on 
• 1/2 heaping tsp BAKING POWDER 
• 1/2 scant tsp BAKING SODA
• 1/2 Tbs SALT

You will also need the following to put on the dough to make it sweet and gooey and wonderful (this will be enough to cover half of the dough prepared above):

• 1/3-1/2 cup melted BUTTER
• 1/2 cup SUGAR
• generous sprinkling of CINNAMON

To make the icing you will need (this will be enough to cover cinnamon rolls made from half of the dough prepared):

• 2 cups POWDERED SUGAR
• 1/2 tsp MAPLE FLAVORING (you can substitute VANILLA EXTRACT if you don't have any)
• 1 Tbs melted BUTTER
• 1 Tbs brewed COFFEE
• pinch of SALT

Directions:

1. Aside from the different amount of the ingredients, I followed the Pioneer Woman's recipe exactly so for the direction of how to prepare the rolls I will refer you to her website: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

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