Chicken Try-iaki Sliders

My daughter had a track meet last night and also a paper route to do afterward and I needed a quick dinner. My problem is that everyone is getting tired of my same old same old meals. Tell you the truth so was I. They had ground chicken on sale and so I thought I would hit the internet for some recipes. Before you think I did all of this from scratch…wrong. I had a migraine that wouldn’t let up and BSd my way through the meal prep.

I wasn’t about to cook and shred chicken or buy a rotisserie chicken to shred. Nope, I was going to use the ground. I add some stuff to fluff it a bit and Voila! We have the makings of slider patties. For the Teriyaki sauce, all I did was grab my favorite bottled brand. I’m a mom with a migraine, there isn’t time for a homemade sauce! Grabbed an Asian salad kit and some Hawiann sweet rolls and we have a dinner that my ENTIRE family was skeptical about but decided they loved it.

Here’s what I used:

  1. 2 lbs of ground chicken
  2. 1 Cup of bread crumbs (I had seasoned so that’s what went in)
  3. 1Egg
  4. 3 Carrots-grated (because this is the only acceptable vegetable for my husband)
  5. 1/2 Cup Teriyaki sauce (use whichever brand or make it yourself-make it yummy)
  6. Some lettuce or cabbage for topping (this is where I used the Asian salad kit-not dressed)
  7. La Choy Chow Mein Noodles for extra topping crunch factor.
  8. Salt to taste
  9. Pepper to taste
  10. Cayenne Pepper to taste
  11. Onion Powder (couple dashes)
  12. 2 Cloves grated garlic
  13. Non-Stick cooking spray

 Here’s what I did:

In a bowl, I mixed the bread crumbs, grated carrots, egg, seasonings, and garlic with the ground chicken. From there I flattened the mixture into my sprayed baking dish. Instead of having to form all the slider patties all I had to do was cut the one huge patty into 12 small patties. I baked the chicken for about 45 minutes in a 350° oven. Ok, I forgot about it being in the oven but it didn’t burn so YAY me! I spread the Teriyaki sauce over the top and baked for another 5 minutes. After letting my giant patty cool for a few, sliced and served on the rolls topped with the undressed Asian salad, and chow mein noodles. Let me tell you, it was moist and flavorful.

My writing is going to be a little delayed today but it will all get done. Tonight, spaghetti. I hope my husband can manage it.

Caramel Apple Dump Cake-TRY IT!

I was a little upset because I thought I ‘thought up and created’ an awesome new dump cake recipe. As usual, I was wrong but will share it anyways. Mine is a way easier version. It was so fluffy and moist that my kids and even my husband asked me to make it again (my husband doesn’t like anything with fruit cooked into it, so this was a HUGE win!) I have come to appreciate the minimal ingredient requirements for a dessert that can be thrown together and cook in the oven while everyone eats. My son and husband have come to enjoy the idea of desserts so I wanted something really different. Something that would taste like memories of growing up to the scent of my grandmother’s cooking.

While shopping at the store I had gone down the baking aisle and found Caramel Apple Pie filling. With that in hand, I wandered through the cake and cookie mixes and picked up a box of Spiced Cake mix. I decided that I wasn’t going to wash a possible fail and grabbed a disposable pan.

Here’s what you’ll need:

1 Can of Caramel Apple pie filling
1 Box of Spice Cake mix
3-4 Tablespoons (or more because I really just eyeballed it) butter
8″ x 8″ pan
Non-Stick Cooking spray (I wasn’t taking any chances)

To Do:

Eyeballing was most of my method in this so good luck!

  1. Spray pan (I used disposable but spraying kind of defeated the purpose and you’ll see why) with cooking spray.
  2. In the pan, mix 3/4 of the cake mix and the entire can of pie filling until smooth (this is when I later realized that I couldn’t respray the pan but it didn’t stick so I was good with it).
  3. Sprinkle the rest of the cake mix on top of mixture.
  4. Top with pats of butter (or chunks-whatever just need butter on top to mimic a crumble topping.)
  5. Bake at 400° for about 40 minutes or until the top looks done. I did insert a toothpick and it came out clean as well.

If you try this please let me know if you liked it or did anything different.

Cabbage to Kraut

I didn’t go out this St. Patrick’s day instead I stayed home and cooked, wrote, and painted. Being around drunken crowds and eating dry corned beef isn’t my idea of a good time. My stomach was in knots yesterday and with the pain, I wanted a dinner that reminded me of my grandmother on St. Patrick’s day.

I purposely cook too much Corned Beef on St. Patrick’s day just because I LOVE Reubens. We all know the essential ingredients to those sweet, salty, tangy sandwiches are: Corned Beef (I’ve had it with pastrami), thousand island dressing, swiss cheese and of course sauerkraut. I have been spoiled with my grandmother’s homemade kraut that I could never eat it from a can or jar. People have suggested some from the local deli but all I could think is, ‘I’m not putting another bite of that crap in my mouth!’

I really REALLY wanted a traditional Reuben but I didn’t have days on end to make it like my grandmother did so I did my go to Google search. You can bet your sweet ass that in the search terms was the word, ‘easy,’ because my daughter had a paper route and I wanted to feed everyone before they left. This gave me 30 minutes but in reality, it was more like 15. I had the bulk of the recipe completed which was the leftover beef all I really had to do was slide the cabbage and dice the onion.

With all hands on deck (kids folding papers, and me attempting a new recipe) I read the reviews quickly and discovered that it was recommended to use more salt and more vinegar. I already didn’t have celery seed but had in my possession celery salt. A great substitute when people are recommending more salt to be added. I toasted my rye bread in the oven and sandwiches were assembled in less than 30 minutes.

I was really quite pleased that I gave it a chance and the sandwiches were gone in no time. I even think my grandmother would approve. If you try the recipe that I found please add more salt and vinegar to your liking. I did halfway through the cooking process. If you have a recipe that you would like to share for me to try that would be awesome.

Cheatin’ Cajun Chicken-Pasta

With bills climbing, puppies, kids’ homework, work, and our just daily lives I’m having to pull meals together out of thin air. So, yesterday morning I found some chicken thighs and Cajun seasoned chicken breast in the freezer and thought about maybe a Cajun chicken pasta. Pulled it out to thaw for dinner. I looked up recipes that called for pretty much the same thing. I thought, ‘what can I do to make this easy on me to make and on the cheap.

Walking through the store I grabbed pasta but none of the pasta sauces looked Cajun worthy so I grabbed chicken broth and 1/2 but that didn’t feel creamy enough. So I walked towards the cheeses and snatched some ricotta, shredded Parmesan and a sharp cheddar blend. All I needed was onion, peppers, carrot, garlic but though, ‘SCREW THAT!’ Do you know how much chopping would need to happen? OH that’s when I remembered that there was already chopped onion-veggie blend. And voila! Shopping done. So here it is:

  • chicken thighs
  • pasta
  • box of chicken broth (there was some leftover)
  • small container of 1/2 and 1/2 (there was some leftover)
  • 1 small bag of frozen chopped onion mix (also had peppers, carrots, and celery)
  • 2 cups shredded Parmesan
  • 2 cups shredded
  • 1/2 container of ricotta cheese
  • 4 tbsp of A.P. flour (give or take a scant)

I chopped the chicken and dropped it in the skillet then added the frozen veggies and chopped garlic. Don’t freak out if it looks watery-it’s from the veggies. It’s fine…this is where if you don’t have Cajun seasoned chicken then start adding a little seasoning (Cajun of your choice) cook through until done. Add flour and cook for a few more minutes or until you feel the flour taste (the gummy part of flour that wasn’t cooked taste) is out then add 1/2 box of chicken broth and 1/2 container of 1/2 and 1/2. If you aren’t a coffee drinker or have no use for the leftover 1/2 and 1/2 then use milk. If it’s to thick then just add more broth. When you reach the desired consistency throw in cheese. Don’t judge me…my husband won’t eat much of anything if it’s not cheesy. When the cheese melts you may need to add more broth-up to you. Toss sauce with pasta and there you have it!  Throw some bread on the side and you got it!  Din Din!

Oven Fried Consolment

“Fried chicken just tend to make you feel better about life” ~ Minnie ‘The Help’

This couldn’t be more true or at least make you feel better about the shit day you’re having. I grew up under my grandmother’s apron and learned real quick the healing powers of a home cooked meal that involves chicken. One (in my family at least) is chicken and dumplin’s and that’s when it was cold and she had to feed a mess of men from working in the oil field but the other one was fried chicken.  Now she had two ways to fry her chicken: 1-in the oven and 2-in a frying pan. When she fried in the cast iron it was usually just for our family or just a few people. But when she had a whole lot of people to feed and only had a just enough time for chicken to get done, she did it in the oven.

Ladies-Drop the Shake N Bake!

Here it is, her secret to oven fried chicken. She actually used Crisco lard and actually fried it in the oven! I know, it sounds like a grease fire in the oven waiting to happen but it works and with less of a mess to clean up (stove top, cupboards, back splash…etc) and specially if you have a self cleaning oven. So pull out your grandmother’s coating recipe for fried chicken and try this.

You will need:

  • Deep casserole dish (the bigger the better)
  • 3-4 cups of Crisco (blue can)
  • Chicken
  • Flour and spices of your choice
  • Wash of your choice (eggs and water, water, milk, or buttermilk)
  • Chicken legs and thighs
  • Courage to try something new

Now you want to preheat your oven to 375°. While the oven is preheating set up your flour and wash station and prep your chicken (pat dry and what not). Grab your Crisco and plop in 3-4 cups of lard. It really depends on the size of your casserole dish but you want enough (melted) to come 1/2 way up the side of your chicken. Start out with your best guess but don’t worry-you can always add more or take a little out but once you use your dish you’ll know how much lard to use from here on out. Place the casserole dish in the oven to allow the lard to melt and come up to temp to fry the chicken.

While the lard is melting-coat your chicken. Another secret, if you want crispier chicken add 1/8 of a teaspoon of corn starch. It doesn’t sound like much but a little goes a long way. When the casserole dish has a pool of melted goodness add your chicken. Carefully slide out the oven rack or pull out the casserole dish and place on oven top for the next part. To test if your grease is hot enough for the sizzle just sprinkle in a little flour. IF it starts to sizzle and float around, you’re good. Add your chicken carefully so you don’t splash grease on yourself. Slide back into the oven and walk away. About 1/2 way until the chicken is done, turn. When done just pull out the chicken and place on paper towels to drain or a rack. Sprinkle with salt while it’s still hot. Another tip: With your leftover grease you can spoon a little out and add to a pot to make gravy. So much YUM and done with little effort. There is no babysitting, turning, or standing over a hot stove.

Having a bad day and need to feel better, fry chicken!

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