Lemon-Herm Chicken

Last night, I had the privilege of making dinner two nights in a row! From my NFL Cookbook, I made Lemon-Herb Chicken by former Cleaveland Browns' linebacker, Willie McGinest's. Along with a side dish from my Real Simple cookbook, Parsleyed Corn On the Cob. It was sooooooo good! And the plus side, it's not that expensive!
The Lemon-Herb Chicken;
- 2 lb boneless, skinless chicken breast
- 2/3 cup olive oil
- 3 Tbs fresh lemon juice
- 1 Tbs grated lemon zest
- 1 Tbs minced fresh thyme
- 2 tsp minced fresh sage
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 tsp sugar
- 4 garlic cloves, pressed through a garlic press
- 1 lb thin asparagus spears, ends trimmed
- 1 Tbs unsalted butter, plus more if needed
- lemon wedges

Trim chicken of any excess fat. Cut chicken in half horizontally to make 2 cutlets. In large bowl, whisk together the oil, lemon juice and zest, thyme, sage, salt, pepper, sugar, and garlic. Put chicken in bowl and mix with all but on Tbs of the marinade. Refrigerate for 30 minutes to an hour.
Meanwhile, bring large pot of salted water to a boil. Add the asparagus and cook for 1 minute. Drain and rinse with cold water. In a large skillet, melt the butter over medium heat. Remove chicken from bowl, allowing most of the marinade to drip off. Add half of the chicken to skillet and cook for about 5 minutes, turning once, until lightly brown nad no longer pink inside. Repeat with the remaining chicken, adding more butter if needed.
Wipe skillet with a paper towel and add the reserved Tbs of marinade. Add the asparagus and cook until tender, about 2 minutes.
Divide the chicken and asparagus among serving plates and serve immediately with lemon wedges on the side.

The Parsleyed Corn on the Cob;
- 6 ears cor, shucked and halved
- 4 Tbs butter, melted
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- kosher salt and black pepper

Bring a large pot water to a boil. Add the corn and simmer just until tender, 3 to 5 minutes. Drain and transfer to a serving dish.
Pour the butter over the corn and sprinkle with the parsley, 1/2 tsp salt, and 1/4 tsp pepper.

*1 lemon is approximately 1 Tbs of zest and 3 Tbs of juice.
*We forgot to get parsley for the corn, so we used cilantro. It was just as good!

Family loved this! I would say it's a favorite!

Bon appétit!

Banana Bread with Pecans

For a while I have had this recipe, Banana Bread with Pecans, that I found on my Food Network app on my iPhone. Last week we finally had enough "bad" bananas to make it, but then I didn't have enough butter. What are the odds? So this morning, before I went to work, I made it! And all I have to say is, I make a mean banana bread!!!! haha

It has in it;
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 4 overripe bananas
- 1 cup sugar
- 3/4 cup (1 1/2 sicks) unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup pecans, finely chopped
- confectioners' sugar, for dusting (optional)

Preheat over to 350, and lightly grease a 9 by 5 inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. Set aside. In a large bowl, blend with mixer remaining bananas and sugar for about 3 minutes, until smooth. Mix in dry ingredients. Don't over blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
Let cool in pan for about 10 minutes or so.

*If you know me well, you know I love chocolate. And I grew up with my Memo making banana bread with chocolate chips. So I put some in the batter along with the nuts. Either way is up to you!

Thanks to mom for taking it out of the oven for me when I was at work! And also sending me a picture. Now I can use it for my blog!

Bon appétit!

Lime and Chili Rubbed Chicken

Last Wednesday I made Lime and Chili Rubbed Chicken. This recipe was sent by email from my mom, and it sounded very delish! You are supposed to grill, but since we were out of gas, I was forced to bake it. (Which it said you can do if you would rather not grill.)

It calls for;
- 2 tsp chili powder
- 2 tsp packed brown sugar
- 2 tsp grated lime peel
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp ground red pepper (cayenne)
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 2 tsp olive or canola oil

Heat grill or preheat oven to 375. If baking, line shallow baking sheet with foil. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
Refrigerating the "rubbed" chicken 20 to 30 minutes before grilling or baking really enhances the flavor. But this is optional.
Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut.
Or, back for 25-30 minutes.

*I kept the lime after I grated it, and squeezed some juice onto the chicken when it was ready to eat on the plate.
*We made baked beans, corn, and a salad to go with it, but any bbq side would go well.
The family and Caleb all said it was wonderful, and worth doing again! But the next time I do this meal, I hope to grill. And when I do, I'll be sure to blog about it.
Thanks to mom for the extra hands in the kitchen for this meal!

Bon appetit!

Lasagna-Style Baked Ziti

Last night, rushing before community group, I made Lasagna-Style Baked Ziti from my Real Simple cookbook. It was amazing! I like lasagna, but I hate the ricotta cheese you put in it. It's just nasty. One of the very few foods I HATE. But I liked this cuz it was made with ricotta cheese, but it's all mixed in, and not a layer by itself.

- 12oz Ziti (about 4 cups)
- 1 Tbs olive oil
- 1 large onion
- 2 cloves garlic, finely chopped
- 1/2 lb ground beef
- Kosher salt and pepper
- 1 26oz jar marinara sauce
- 1 bunch of spinach, thick stems removed
- 1/2 cup ricitta
- 1/2 cup grated Parmesan (2oz)
- 1 cup grated mozzarella (4oz)

Heat over to 400 degrees. Cook pasta according to box. When done, return it back to pot.
Meanwhile, heat oil in a large skillet over medium heat. Add the onion and garlic and cook till sofen, about 4 to 5 minutes. Then add the beef, 3/4 tsp of salt, and 1/4 pepper. Breaking up with a spoon, cook till no longer pink, 5 to 6 minutes.
Once cooked all the way, toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and 1/4 cup of the Parmesan. Transfer to a 9x13 pan, and sprinkle with the mozzarella and the remaining 1/4 cup Parmesan and bake till cheese melts, 12 to 15 minutes.

*I'm not to big on spinach in my lasagna, so I didn't put as much as they call for, but either way is up to you.

Everyone said this is a keeper! And gave it 5 stars. And it's a very easy meal! Which is a plus.

Bon appetit!

Parmesan-Dijon Chicken

Two nights ago I made Parmesan-Dijon Chicken. AMAZING! The whole fam said it's a keeper, and it's extremely easy! My mom sent it to me by email.

It calls for;
- 1/4 cup butter or margarine, melted
- 2 Tbs Dijon mustard
- 3/4 cup dry bread crumbs (any flavor)
- 1/4 cup grated Parmesan cheese
- 6 boneless skinless chicken breast halves (1 3/4 lb)

Heat oven to 375. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumbs mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when center of thickest pieces are out.
We made broccoli and mashed potatoes to go along with it.
Bon appetit!
(Sorry, forgot to take a picture.)

Southwestern Beef Chili with Corn

Last night, frim my Real Simple cookbook, I made Southwestern Beef Chili with Corn. It was amazing!!!

It has;
- 1 Tbs olive oil
- 2 carrots, chopped
- 1 onion, chopped
- 1 poblano or bell pepper, chopped
- 1/2 lb ground beef
- 2 Tbs tomato paste
- 2 15oz cans black beans, rinsed
- 1 Tbs chili powder
- Kosher salt and black pepper
- 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
- 1/2 cup grated Cheddar (2oz)
- 2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onions, and pablano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, 1/2 tsp salt, and 1/4 tsp pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
Divide the chili among bowls and top with the Cheddar and Scallions.

*I ended up using 1 lb of beef rather than 1/2, so because of that we used 1 Tbs more of the tomato paste, a little more chili powder, and the whole can of corn.
*We didn't have a whole bell pepper, so I used half a green and half a yellow. But mom and I were talking about next time using half a green along with a red. Make it more colorful!
Family all said it's a keeper!
On another note, in the proscess of making it, I got pepper juice in my eye. It has never failed that when I cook with peppers, I get it in my eye. I'm considering wearing goggles next time. haha

Bon appetit!

Swiss Chicken

Last week (don't remember the day) I made Swiss Chicken from Southside Church Richmond's (now Kingsway) cookbook Taste and See. My mom has made it in the past and we all love it, but this was my first attempt.

It calls for;
- 6 chicken breast halves
- 1/8 tsp garlic powder
- 1/8 tsp pepper
- 6 slices swiss cheese
- 1 (10 3/4 oz) can cream of chicken soup
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/4 cup butter or margarine, melted

Place Chicken in greased 13x9x2-inch baking dish. Sprinkle with garlic powder and pepper. Top each breast with cheese slice; set aside. Combine soup and milk, stirring until smooth. Pour over chicken. Sprinkle with stuffing mix and drizzle with butter. Bake chicken at 350 for 50 minutes or until chicken is done.

Along with this I made Broiled Asparagus to go along with it. Very good!
(Sorry, no picture.)

Bon appetit!

Cooking Adventures in June

Here starts my Cooking Adventures in our new home, but also the start of my adventures in Richmond.

-Chicken Casserole
     This is former Auburn player, Washington Redskins' QB (now Raiders), Jason
     Campbell. (Raiders tend to get Auburn players. haha) This was very, very easy, and
     everyone loved it! Along with it I made broccoli and corn.

-Chocolate Chip Cookies
     This recipe I got from my Food Network app from my iPhone. These aren't just any
     ordinary chocolate chip cookies. They are sooooo good. Don't believe me? Ask my
     family!

-Irish Soda Bread
     My mom sent this one to me by email. It's an Irish recipe! It would be a great thing
     to make when you have someone over for coffee in the morning. I didn't put any
     raisins because we didn't have any, but I think it would add a little more flavore to
     it.

-Barbecue Beef and Corn Shepherd's Pie
     Once again this is a recipe my mom sent me, and an Irish one. It's very easy to
     make... and it's a one dish recipe at that! (my favorite kind! haha) It's
     great if you are needing to go somewhere after dinner, such as community group...
     like I was.
     (Sorry, no picture)

-Buffalo Chicken and Potatoes
     Here is another recipe sent by my mother. Not everyone liked it because of the hot
     wing sauce, but dad and I thought it was pretty good.
     (Sorry, no picture)

-Speghetti with Bacon and Eggs
     This was amazing! It's from my Real Simple cookbook, and our first thought was we
     wouldn't like it... but we loved it! Lots of flavore! Dad and I like our fried eggs to not
     be cooked all the way, with the yoke still runny (or as we call it a sloppy chicken).
     That made it very good!

Cooking Adventures in May

Since the move, I haven't been staying on top of blogging... as I'm sure you gathered. Because of that, I am going to post all my Cooking Adventures by the month. I'll post the name of the dish, along with the side and a picture. But if you would like the recipe of one, feel free to email. I'm hoping from here on out, I'll stay on top of it. Enjoy!

- Lemon and Cracked Pepper Chicken
     This is San Francisco 49ers' Patrick Willis's recipe. It's very easy, and the whole
     family loved it. Along with it I made the following side...

- Broiled Asparagus
     From my Real Simple cookbook, this as well was very easy! And is now a family
     favorite. We make it all the time.

- Sugar cookies
     I got this recipe from my Food Network app on my iPhone. One thing I like about
     this recipe more than others, they are very gooie and are not as sweet as most sugar
     cookies. They are also great with coffee!

- Pork wtih sauteed Granny Smith apples
     This recipe is also from my Real Simple cookbook, and is very... well, different.
     Some of the family liked it... others did not. But Diego and Lili loved it. One thing I
     would add is cute the apples in sliced rather than halves. It would give it a little
     more apple flavore. With it I made mashed potatos.

Philly Cheez Steak Sandwich

This past Tuesday was Philadelphia Eagles' recipe, Philly Cheez Steak Sandwich. I think I would say this is one of my favorites so far! Easy and so goooooood!

It has:

- 1/4 cup peanut oil

- 1 lb. Spanish onions, peeled and thinly sliced

- 2 jalapeno chiles, seeded and thinly sliced

- 8 oz. Cheez Whiz or other processed cheese spread

- 2 lb. rib-eye steak, cut into 1/4-inch-thick slices

- Salt and freshly ground black pepper

- Italian or hoagie rolls

*Rather than using rib-eye steak (due to costs) I went with eye-of-round. Which worked very well, and cost $4 rather than $10.

*Also, I would get one more jalapeno, as well as one or two more onions.

In a medium saucepan, heat the oil over medium heat. Add the onions and chiles and cooked for about 20 minutes, stirring often, until the onions are caramelized. (Yum!) Remove the onions and chiles mixture to a bowl and stir in the Cheez Whiz.

Heat a large skillet over medium-high heat. Season the steak with salt and pepper. Sear the steak for 2 to 3 minutes on each side, until browned and to desired doneness. (Doneness, I think I'll be using this word now. haha).

*It says it's enough for 4 servings, but it's really 6.

This was a very easy meal! One I can see myself doing quite often.

Bon appetit!

(As I was making this, I was singing in my head the Fresh Prince theme song. #Classic)

Lobster and Brie Mac and Cheese

Not this past Tuesday, but the one before that I made Lobster and Brie Mac and Cheese. It was Diego's birthday, and he wanted something with seafood. This was a Tennessee Titans resipe... and very good!!! We loved it, and so did the kids. You just can't go wrong with Mac and Cheese!
This is what it calls for:
- 8 paper-thin slices country ham
- 1 tsp olive oil
- 2 cups of heavy cream
- 4 cups cooked ditalini pasta, or any small macaroni
- salt and cracked black pepper
- 5 oz Brie, cut into small cubes
- 1/3 cup grated Parmesan cheese
- 8 oz cooked lobster meat
- 2 Tbs minced fresh chives
- micro greens (optional)

Preheat the oven to 350 degrees. Brush the ham with oil and place them on a backing sheet in a single layer. Bake for 6 to 8 minutes, until crisp. Set aside.
In a large saute pan over high heat, bring the cream to a boil. Add the pasta and cook untill the cream is reduced and thickened slightly. Season with salt and cracked pepper to taste, then stir in the cheeses and lobster meat. Cook until cheeses are melted and the lobster is just warmed through, about 4 minutes. Serve immediately.

*Because the lobster was very expensive, I only bought half of what it calls for. So I doubled the ham. I would even say, you could do without the lobster, and it would taste great!

Strawberry Banana Coconut Smoothie

I have been hooked on making smoothies now. I'm really wanting to eat more healthy (and as I am saying this, I'm eating some Easter candy I got on sale. haha). So I've been making smoothies. You may think that that's not really healthy... but the smoothies I've been making pretty much just fruit, yogert, and most of the time sweetened with honey.
Last Monday, I made Strawberry Banana Coconute Smoothie from my smoothie book. It's not a sweet smoothie. So if you like yours to be sweet, I'd say you might want to skip this one. But it's one of my favorites I've made so far.
It has:
- 2 cups of fresh or frozen strawberries
- 1 1/4 cups unsweetened canned coconut milk
- 1 tsp rum extract (optional)
- 1 banana, peeled and sliced
- 1 to 3 ice cubes
*I did use the extract, and it gave it a little bit of a kick

Combine strawberries, coconut milk, and rum extract in blender. Process until smooth.
Add banana; process until smooth. Add 3 ice cubes if using fresh fruit and 1 to 2 cubes if using frozen fruit. Process until smooth. Serve immediately.
Since this one is not sweet, I think it would be really good for breakfast. Give it a try, and let me know what ya think!

Chicken and Shrimp Fettuccine

Have I been falling behind on blogging or what? Well, Tuesday, April 19th's meal was Steelers' Wide Receiver, Limas Sweed's recipe (from my NFL Cookbook), Chicken and Shrimp Fettuccine, and boy oh boy was it good!

It has:
- 3/4 lb chicken breast cutlets
- 4 tsp olive oil
- Salt and freshly ground black pepper
- 3/4 lb peeled and deveined large shrimp
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1 lb dried fettuccine
- 3/4 cup freshly grated Parmesan cheese, plus more for garnish

Lightly oil a grill pan and heat over medium-high heat until hot but not smoking. Pat the chicken dry with paper towels and coat with 2 teaspoons of oil, then season with salt and pepper. Grill chicken, until just cooked through, 5 to 7 minutes. Place chicken on cutting board to cool, then cut into bit size pieces. Clean out grill pan and once again heat oil over high heat. Pat shrimp dry and coat with 2 teaspoons of oil, then season with salt and pepper. Grill shrimp, until cooked through, about 5 minutes.
Meanwhile, in a large saute pan, combine the butter and cream over low heat. Cook until butter is melted and cream comes to a bare simmer. Turn off the heat, and set aside.
Cook the fettuccine in a pot of salted boiling water as directed. Reserve 1/3 cup of the cooking water and drain. Add the fettuccine and cooking water to the saute pan. Add the cheese. Once cheese is stired in, add the chicken. Sprinkle with salt and pepper to taste. Cook over high heat for 1 to 2 minutes, to allow sauce to thicken. Spoon onto plates and top with grilled shrimp. Garnish with cheese and serve.

This was a very easy and cheap meal! One that I can see myself doing quite often. Plus, it was nice that the shrimp is saved for the topping, because if you have someone like my brother, who can't eat seafood, they can eat it with just chicken.
Bon appetit!

Strawberry Mango Smoothie

Thursday, I made Strawberry Mango Smoothie from my smoothie book.

Combine:
- 2 cups fresh or frozen strawberries (I used fresh)
- 1 cup fresh or frozen mango slices (I used frozen)
- 3/4 cup apricot juice
- 1 to 3 ice cubes

*I could not find apricot juice, so I used pineapple instead.

Once everything is smooth, add 3 ice cubes if using fresh fruit and 1 to 2 ice cubes if using frozen fruit. Then process until smooth. Serve immediately.

Bon appetit!
(Sorry, no picture)

Kiwi Strawberry Smoothie

From my new smoothie cookbook, I made the Kiwi Strawberry Smoothie.

In your smoothie maker or blender, add:
- 2 kiwi, peeled and sliced
- 1 cup frozen unsweetened strawberries
- 1 container (6oz) low-fat strawberry yogert
- 1/2 cup low-fat milk
- 2 Tbs honey

*I did not have enough frozen strawberries, so I used fresh. Which worked just as good.
*We did not have strawberry yogert, so I used vanilla. That too worked just as well.
This was very tart, but very good. D and Lil, loved it!

Bon appetit!
(Sorry, forgot to take picture.)

Garlicky Baked Chicken Breasts

For this past Tuesday's meal, I made Chicago Bears' Tight End, Desmond Clark's Garlicky Baked Chicken Breasts.

You need:
- 2 whole boneless chicken breasts, with skin
- 4 garlic cloves, minced
- 3 Tbs olive oil
- 3/4 tsp garlic salt, or to taste
- 3/4 tsp seasoned salt, or to taste
- 1 onion, finely chopped
- 1 cup low-sodium chicken broth
- 2 Tbs chopped fresh parsley

*I bought skinless chicken, cuz that's what was on sale, and it worked just fine.
*I also did 5 more chicken breasts rather than 2.

Carefully loosen the skin of the chicken breasts with your fingers. Put the garlic under the skin and work it in, massage with your hands to fully incorporate the garlic. Set aside for 20 minutes at room temperature or cover and refrigerate overnight.
Preheat the over to 350 degrees. Then brush the chicken wiht oil and sprinkle with both salts. Place the chicken skin side up in a baking dish large enough to fit the chicken comfortably. Sprinkle the onion around the chicken and add the broth. Bake, basting occasionally, untill golden brown and cooked through, about 45 minutes.
Reheat juices in a sause pan over high heat.
Place the chicken over rice, and then sprinkle with parsley.
Along with the rice, I had broccoli and fresh fernch bread. And not only did the big people like it, the kiddies also enjoyed it!
Thank you to Diego for helping with this meal!!! Love ya, bud!

Bon appetit!

Lemon Cheesecake

Last Saturday, April 09, I was in the mood to cook something. So what did I do? I went to the store, and bought things to make Lemon Cheesecake. My mom and big sister, Becca, send me emails with recipies. Which I love receiving! And this was one that my mom had sent me.

It calls for:
- 2 packages (8oz each) cream cheese, softened
- 3/4 cup sugar
- 3 containers (3.5 oz each) lemon pudding
- 1/2 cup sour cream
- 3 eggs
- 2 cups frozen whipped topping

*for the whipped topping, I just bought a can of whipped cream rather than the frozen kind.
*It also gives the ingredients to make the crust, but I took the easy route and bought a box.

First, make the pudding according to the directions on the box. Once that is done, mix together the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightley when moved. Turn oven off, open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rake 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving.

Bon appetit!

Berry Berry Mango Smoothie

When I went to the store to get things for dinner Tuesday night, I found a smoothie book. I have a smoothie maker, and the little book I have for smoothies, most of the recipes I can't use till I'm 21 (October!!!!). So, I was pretty excited to find this for less than $5! I made the first one after dinner Tuesday for dessert; Berry Berry Mango Smoothie.

This is what is in it:
- 1 medium mango, cubed (about 1 cup)
- 1 cup frozen strawberries
- 1/2 cup frozen raspberries
- 1/2 cup low-fat vanilla yogert
- 1/2 cup milk
- 2 Tbs honey
*I could not find a fresh mango, so I used frozen mangos.

Just throw everything in, and serve. But serve immediately, or the milk will start to separate (not sure why, but it does).

Bon appetit!

Tomato and Onion Braised Chicken

Tuesday night I made New Orleans Saints' (now Philadelphia Eagles) Defensive End, Bobby McCray's recipe, Tomato and Onion Braised Chicken. He says prep time is 1 hour, but it's a pretty easy meal. I really enjoyed making it.
It calls for;
- 8 boneless, skinless chicken thighs
- Salt and black pepper
- 1 Tbs extra-virgin olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine (I used cooking wine)
- 1/2 cup low-sodium chicken broth
- One 28oz can whole tomatoes, crushed with your hand
- 1 Tbs chopped fresh oregano
- 1 Tbs chopped fresh thyme

*I did bone-in chicken instead, and we thought it made it a little more juicy. So rather you like your chicken dry or juicy it's up to you!

In a deep saute pan, heat the oil on high heat. Sprinkle salk and peper on the chicken, then place in the oil. Cook until chicken is browned, for about 8 to 10 minutes. Remove from oil, and place on a plate. Set aside.
With oil on medium-high heat, add onions, and cook untill softened, about 4 minutes. Then add garlic and red pepper flakes, stirring frequently, until onion is lightly browned and the garlic is soft, about 5 minutes. Add wine, stirring to scrape up any browned bits in the bottom of pan, and simmer until reduced by half, about 5 minutes. Add broth, tomatoes, oregano, thyme, and chicken. Bring to boil, then lower heat and simmer for 30-40 minutes, until chicken is tender and the sauce has thickened slightly.

*When it was time to simmer I went ahead and cooked the rice. I also cooked sauteed green beans.
Like I said, it does take some time, but it's very easy! It's really just a matter of waiting for things to cook.

Bon appetit!

(Sorry, forgot to take picture!)

"Auburn" Apple Pie

I guess with being gone so much, I am really in the mood for cooking. This past weekend, I downloaded a Food Network app on my iPhone, and used a Bobby Flay apple pie recipe.
It calls for;
- 5 apples
- 3/4 cup fine sugar
- 2 Tbs all-purpose flour
- 1 tsp cinnamon

*He does give directions to make the crust from scratch, but for me it's easier and cheaper to go with Pillsbury.

Preheat oven to 400 degrees.
Peel, core, and slice apples. Mix apples slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.

*For the slits, I did the AU for Auburn. I wanted to have some fun!

War Eagle!