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Showing posts from February, 2015

Undrunken Apples

I have my favorite barbecue restaurant and I love their cinnamon sugar apples or drunken apples as they call it.  I was craving them the other day so decided to try out making my own.  I researched some recipe and found that interestingly they were made with a little bit of alcohol..hence the name, even though all the alcohol is gone in the cooking process.  Pretty clever....but since I did not have any alcohol in the house I substituted my latest guilty pleasure instead.  It turned out amazing!! They whole house smelled incredible and the kids ate every bit of them.  Definitely worth the time to peel and cut the apples.  This made a great side dish to go with chicken potpie. Undrunken Apples adapted from food.com Makes 6-8 servings 12 granny smith apples, peeled, cored and cut into thin slices. 1 1/2 cups white sugar 2 Tablespoons cinnamon 1/2 teaspoon nutmeg 3/4 cup Diet Mountain Dew (or regular Mountain Dew or lemon lime soda) Mix apples with the sugar, cinnamon and nu

No Starter Sour Dough Bread

A couple of years ago my family fell in love with garlic sour dough bread.  It is a lot more expensive than the regular bread, so we only buy it every once in a great while.  I always wanted to make it, but don't have the patience to wait and keep up with the standard sour dough starter.  I came across this recipe from Averie Cooks  it looked so yummy that I decided I might be able to actually make it myself. Due to my craziness I ended up creating my own recipe and surprisingly it turned out fabulously!  The family gobbled it up!  The only thing I will do different next time is not divide the dough in to two loaves.  I will only make one, so that the bread is a little bit thicker.  It was still an huge hit though. No Starter Sour Dough Bread 1 (5-6 oz) container of plain Greek Yogurt with "active cultures" (the normal one serving size) 1/2 -1 cup sour cream (or more Plain Greek Yogurt) 1 teaspoon yeast 1/4 cup warm water 1 teaspoon salt 1/2 teaspoon garlic salt

Cheesy Mushroom Chicken

This chicken took a bit to prepare, but was so worth the time.  It was heavenly!! My family ate every bit of it. Cheesy Mushroom Chicken 1 1/2 cups sliced mushrooms 1/2 cup diced onions 2 Tablespoons butter Melt butter in a saute pan over medium heat.  Cook the mushrooms and onions until tender.  Remove from pan and set aside. 12 chicken tenders (or 3-4 chicken breast cut in to tenders) 1/3 cup flour 1/3 cup bread crumbs 1/2 teaspoon seasoning salt 1/2 teaspoon garlic Olive Oil Mix flour, bread crumbs, seasoning salt and garlic together in a shallow bowl. Heat 1-2 tablespoons of Olive Oil in the saute pan (use the same one you cooked the mushroom and onions in) on medium high heat. Dip each chicken piece in the flour mixture to coat each side.  Place in saute pan.  Cook until browned and then flip and cook the other side (approximately 3-4 minutes each side).  Add a little more oil as needed.  You will have to cook them in batches.  Place them in a lightly greased 9x