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cajun pork and peppers fajitas
crockpot TexMex chicken stew, rice
red snapper with bell pepper and tomato
corn and red pepper bisque, cheddar jalapeno biscuits
hoisin pork with rice noodles
green chili chicken tacos, black beans
apricot glazed chicken skewers, brown rice, broccoli

Friday, October 24, 2014

Oven Fried Parmesan Drumsticks

Oven Fried Parmesan Drumsticks
I love "frying" chicken in the oven. When I saw this recipe from Diabetic Living via Pinterest, I knew it would be a hit in our house. I wish frying chicken didn't cause the house to smell like a fryer for days on end.  Miss F and C were both huge fans of the chicken, as was I.  C wanted mashed potatoes with skins on, but since I knew I was going to use the leftovers to make gnocchi, so I got to make them creamy, just like my mom makes.  Who wants lumpy mashed potatoes with skins?
Oven Fried Parmesan Drumsticks

1 egg, beaten
2 tablespoons milk
1/3 cup grated Parmesan Cheese
1/3 cup bread crumbs
1 teaspoon oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
8 chicken drumsticks, skinned
2 tablespoons butter, melted

Preheat the oven to 375 degrees. Grease a baking pan. In a shallow bowl, whisk together the egg and milk. In a second shallow bowl, stir together the parmesan, bread crumbs, oregano, paprika, salt and pepper. Dip the drumsticks in the egg mixture, coating completely, then dip each in the bread crumb mixture, coating completely. Place on the baking pan and drizzle with the melted butter. Bake for 45 to 55 minutes, serve.
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Wednesday, October 22, 2014

Chipotle Chicken Fajita Spaghetti

Chipotle Chicken Spaghetti
I always keep chipotle peppers in the freezer. I never use a whole can in any recipe, so it is quite convenient to always have some on hand. This recipe came about when my mom brought me several bell peppers and cilantro from her garden. The chipotle adds such a nice spice to the dish. Miss F gobbled this right up, she has been a big fan of bell peppers lately. I think it is because we harvest them from the garden. We have tomatoes, bell peppers, pumpkins, cucumber and okra in the fall garden. I can't wait to get them all! 
Chipotle Chicken Fajita Spaghetti

1 pound spaghetti
1 tablespoon olive oil
2 boneless skinless chicken breasts, cut into strips
1 green bell pepper, sliced
1 red bell pepper, sliced
½ onion, sliced
¼ cup white wine
½ cup chicken stock
1 chipotle pepper, minced
1 tablespoon of adobo sauce
½ cup heavy cream
2 tomatoes, chopped
1 tablespoon chopped cilantro

Prepare the spaghetti per package directions, drain and set aside. Heat the oil in a large saute pan over medium high heat. Add the chicken, bell peppers, and onion, saute for 6 to 8 minutes. Deglaze the pan with the wine, then stir in the chicken stock, chipotle and adobo sauce. Cook for 2 to 3 minutes. Reduce the heat to low and stir in the cream and tomatoes. Toss the spaghetti with the sauce, chicken and bell peppers. Top with cilantro and serve.
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Monday, October 20, 2014

Jack Skellington Cookies

Jack Skellington Cookies
I have never decorated cookies in any sort of fancy way. A smear of buttercream and a dousing of sprinkles is about as far as I would go. Miss F saw this recipe in our fall issue of the Mickey Monitor (the Disney annual passholder newsletter) and she had to make them. I was very wary. C insisted he would draw the faces since I was so nervous about it. I originally bought black gel icing to decorate them, but that was a total fail. My Kroger didn't carry black food coloring, but our local Party City did (so does Amazon.) Royal icing was SO much easier to use than I expected. I used these nifty tools to pipe the eyes, nose and mouth.
Jack Skellington Sugar Cookies

2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 cup sugar
2 eggs
½ teaspoon vanilla extract

2 egg whites
3 cups confectioner’s sugar
Black food coloring paste

Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside. Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees. On a floured surface, roll out dough to ¼ inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool completely before icing.

Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable. Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform. Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process). Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.
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