Friday, January 15, 2010

Chicken A LA King

Ok so originally I was going to make biscuit's and chicken gravy well it didn't turn out that way so I changed it lol. I made a wonderful Chicken A La King. Here is the recipe:

Chicken A La King

1lb chicken thighs boneless and skinless cut in cubes
2 cans of chicken gravy
1/2 cup of chicken broth
1/2 cup corn
1 tbsp Poultry seasoning
1/4 cup of water
1/4 tsp of pepper
1/4 tsp of salt

Cut chicken into cubes and put into a crock pot. Season chicken with poultry seasoning, salt and pepper. Add the water. Cook until chicken is white. On High setting for about 3-4 hours. Drain the chicken. Add gravy chicken broth and corn. Change to a low setting and cook 1-2 more hours. Serve. Makes about 4 or 5 servings.

This is a great winter recipe for a good warm up. I also serve this with fresh buns.


Thursday, January 14, 2010

Maple Salmon.

I really enjoy making Salmon for dinner. I love the taste of a great fish. I love fish of all kinds. There is so many other fish that I love to eat and would like to try but Salmon is definitely a versitile fish. I served this with an Asian Salad with Mandarian Oranges in it. I also added chopped green, red and yellow peppers to it for extra crunch.

Here is the Recipe:
2 4 oz Atlantic Salmon *Pacific works well too*
1 tablespoon of butter
2 tablespoon of Maple Syrup
1 tablespoon of Soy Sauce

Mix the glaze in a small bowl. Pour of the salmon and let sit for about 30 minutes. Preheat oven at 450. Arrange salmon in a greased bake dish pouring remander of the sauce over top of the salmon. Add salt and pepper to taste. Bake for about 12- 14 minutes or until salmon is brown on top or flakes easily with a fork. Serve with your favorite salad or side dish.


Black Forest Bars

I got this recipe for these delectable bars from this site Cooking During Stolen Moments I did do a few changes to this recipe. I added Spiced Rum instead of extract. Here is the recipe:

Black Forest Bars
1 box chocolate cake mix
2 eggs, beaten
1 t. almond or vanilla extract
1 c. chocolate chips
2 cans cherry pie filling
1 8 oz. container frozen whipped topping, thawed
1. In a large bowl, add cake mix, eggs, extract, chocolate chips and 1 can cherry pie filling. Stir until thoroughly combined. Pour into a greased 13×9 inch casserole dish and bake at 350 degrees for 25-30 minutes, until fully cooked. Cool.
2. Once bars are cooled completely, spread whipped topping on top. Then pour the remaining can of cherry pie filling on top of that. Refrigerate until serving or serve immediately.

Baked Eggs with Canadian Bacon, Spinach and Aged Cheddar

Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar
Recipe courtesy Aida Mollenkamp
Prep Time: 1 min
Inactive Prep Time: --
Cook Time: 20 min
Level: Easy
Serves: 4 servings
3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread
Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside. Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes. Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins. Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes. Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

Enjoy, Terri