Tag Archives: easy

Rotisserie-Style Chicken (…in a crock pot)

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I haven’t used the crock pot in a long time. I do enjoy the convenience of it, especially when it comes to cooking a whole chicken and not worrying if it’s going to become dry. Now, I am a fan of roast chicken; but this recipe is great because there is no added fat to ensure moist chicken.

Verdict: This is pretty good, but I will do things a little different next time. First, I’ll start the crock pot earlier in the day to cook it on low, (because of the late start I cooked it on high for 5 hours), be sure to place the bird breast-side down and skip the foil. We ate this with PW’s crash potatoes and some steamed broccoli. I will post the recipe for the potatoes tomorrow – they’re really easy and complimented this dinner nicely. Thanks for reading, enjoy!

Crock Pot Rotisserie-Style Chicken – adapted from A Year of Slow Cooking

  • 1 whole chicken (my bird was less than 4 pounds)
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 4 whole garlic cloves
  • 1 yellow onion (I had over 1 cup of diced white onion)
Directions – 
*I used a 6 quart crock pot, lined with this. I also roll some foil into balls and place on the bottom of the slow cooker, then place the chicken on top*
1. In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crock pot. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird. Do not add water.

2. Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Vanilla Bean Frozen Yogurt and Vanilla Sugar

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I broke out my old ice cream maker today – dusted it off and placed the canister in the freezer to chill out for 24 hours. I decided that it is the summer of homemade ice creams, frozen yogurt, popsicle and sorbet! Tastespotting.com is always a huge inspiration to me – I love the photography and am immediately drawn in. While looking at fro-yo recipes, I came across two that seemed easy enough. I took parts of the two and combined them in a way that seemed good to me. This is the start of something tasty this summer – I can’t wait to try more, and it was so easy!

Verdict: Rich, sweet and tangy – it’s so good! Hopefully the family likes it, or else I’ll have to eat this all by myself and I’ll never have a good excuse to make it again…Thanks for reading, enjoy!

Vanilla Bean Frozen Yogurt – 

  • 3 cups Greek yogurt ( I used full fat! )
  • 3/4 cup white sugar
  • 1 vanilla bean, split and scraped of caviar
Directions –
Blend all ingredients well until sugar is dissolved. Place mixture in the fridge to chill for at least one hour. Once this step is complete, pour into your ice cream maker and follow manufacturer’s directions.
Vanilla Sugar –
  • 1 vanilla bean pod split and scraped of caviar, or not – it’s up to you
  • 1 cup granulated sugar
  • 1 canning jar (8 ounce)
Pour sugar into your glass container and stuff your vanilla pod inside. The sugar can them be stored indefinitely, replenished with fresh sugar or additional vanilla beans as necessary to make more.

Blackened Tilapia Flatbread

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The picture sold me on this recipe first and I’m always on the lookout for fish recipe ideas. We recently got back from a three day vacation at Disney World, and while we were there we went to the Rain Forest Cafe. I tried their blackened tilapia with mango salsa and it was pretty tasty. I don’t normally order my fish “blackened” – it just doesn’t sound all that appealing to me ( “black” sounds like “burnt” to me ). So, on the shopping list was blackening seasoning and tilapia – thankfully the tilapia is on sale this week at Publix, but the blackening seasoning was not. I read the ingredients list and the first listed spice was salt….no thanks. I have salt at home, and I also have all the ingredients necessary to make my own salt-free blend! It pays to have a well stocked spice and dried herb cabinet. Bread making comes in handy too and for this meal I’ll make these pitas instead of spending almost four dollars for “fresh” pitas.

Verdict: These were so good – and the fish was cooked perfectly. The spicy tartar sauce was a great compliment to these, but next time I may add a little more cayenne pepper to the blackening seasoning. Overall we were all happy to eat this up, and it will definitely go into the rotation! Thanks for reading, enjoy!


Blackened Seasoning Mix – adapted from Allrecipes.com

  • 1 1/2 tablespoons paprika (*I used half smoked paprika, half sweet)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
Directions –
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

Blackened Fish Flatbread – adapted from Honest Cooking

For the Fish:

  • 1 lb tilapia
  • Blackening Seasoning of Choice
  • Kosher salt to taste
  • 1 TBS Butter
  • 1 TBS Canola Oil

For the Simple Spicy Tartar Sauce:

  • 1/3 cup Tartar Sauce
  • 2-3 tsp of Lemon Juice
  • Blackening Seasoning to taste

Other:

  • Pita bread, store-bought or these
  • Chopped Lettuce
  • Lemon wedges
  • Sliced tomato
Directions –
  1. Heat butter and canola oil in a large skillet over medium to medium-high heat. Sprinkle a little salt and pepper one side of fish and then coat with blackening spice to desired preference (we coat ours pretty well as we LOVE the heat).
  2. Place the fish, seasoned side down into the pan and quickly season the other side in the same way. Cook fish for roughly 3-4 minutes per side: 7-8 minutes in total (see above note regarding cooking times). Remove from skillet, tent with foil, and allow to rest for 3-5 minutes.
  3. Heat flatbread in oven at 350° F until just warmed through (takes only a few minutes). Remove from oven and layer on the lettuce, tomato, red onion, and spicy tartar sauce to preference. Place fish filet on top, fold up the sides, and wrap one end in parchment paper or foil. Serve with a lemon wedge if desired.
  4. Note: The hubs says that the rule of thumb for cooking fish is roughly 1 minute per ounce. For instance, an 8 oz piece of fish will need about 4 minutes on each side (8 minutes total).

Deep Dish Chocolate Chip Cookie (awesomeness!!!)

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I almost couldn’t believe my eyes when I clicked this link from TasteSpotting….I love TasteSpotting! While searching for chocolate chip cookie recipes this one’s picture appeared on the first page. Immediately I knew this would be tonight’s treat, and after showing M; he mentioned the hot fudge sauce…could this possibly get any better??

Verdict: This couldn’t be easier of faster to put together. It only makes four 6 ounce ramekins worth which was just right for us. When you break it down, there is only two tablespoons of butter per serving!;) All around this makes for a special, only once-in-a-while dessert that your family will remember for its deep dish cookie goodness! Thanks for reading, enjoy!

Chocolate Chip Cookie Bowls – adapted from How Sweet It Is

  • 1 stick butter, softened
  • 3/4 cup brown sugar, loosely packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups AP flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips

Directions –

Preheat oven to 350 degrees F. Sift whole wheat flour, baking soda and salt together and set aside in a bowl.

Cream butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips.

Spray 4 oven-safe ramekins with non-stick spray and divide the dough into 4 equal parts. Press the dough into the ramekin – each one should have about 1/3-1/2 cup dough.

Bake for 18-20 minutes, or until the top is golden brown and the middle is still slightly gooey. Set aside and let cool for 5 minutes until they can be handled then serve with vanilla ice cream.

Hot Buffalo Chicken Sandwiches

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These are always really tasty! I have used this recipe more times than I can count. If you love the taste of Franks Red Hot and blue cheese you’ll love these. I bought boneless, skinless chicken breast halves and pounded them to make them cook quicker and for ease of eating. Doing this at home saved me over a dollar per pound – Publix wanted over 5 dollars for cutlets.

I took many liberties with this recipe starting with marinating the chicken – that’s a must in our house when we grill chicken. It adds so much to this meal and it couldn’t be easier. I also combine mayo with the sour cream to mellow out the sauce – it makes a lot so if you want to use the suggested celery and carrots you have plenty left over to dip. I’m sure I can talk M into getting us some buffalo wings later on this week to use the rest!;) We love all things “buffalo” and if you’re a regular visitor to this blog – that’s easy to see. Here are just some of the other buffalo style meals I have made. My two favorites by far are the buffalo chicken calzone and the buffalo chicken macaroni and cheese…so good!! Thanks for reading, enjoy!

Buffalo Chicken Sandwiches – (heavily) adapted from Rachel Ray

  • 1.5 – 2 pounds boneless, skinless chicken breast – pounded to an even thickness
  • 3 TBSP extra virgin olive oil
  • juice of one large lime
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1/4 tsp cayenne pepper, optional

Sauce for Chicken –

  • 2 tablespoons butter
  • 1/2 cup Frank’s Red Hot
  • Romaine lettuce leaves
  • 4 crusty rolls, split
  • 1 cups sour cream
  • 1 cup mayonnaise
  • fresh cracked pepper to taste
  • 1/2 pound blue cheese, crumbled

Prepare your marinade by combining the lime juice, olive oil, minced garlic, salt, pepper, chili powder, paprika, and cayenne in a small bowl. Place your chicken in a zip-top bag and pour the marinade over all. Mush the bag and place in the refrigerator for at least two hours – the longer the better.

Preheat your grill to medium high heat, then cook your chicken for 5-7 minutes each side.

Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.

Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, mayo, pepper and blue cheese and slather bun tops with blue cheese mixture. Affix bun tops on sandwiches and enjoy!


Baked Beans

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We had some friends over this weekend and what’s easier than hamburgers for the adults and hot dogs for the kids? We were in charge of those and they were in charge of some sides – but then I remembered this recipe for baked beans. M loves these and they are so easy to throw together. I made a half recipe’s worth of them or else we’d have over four pounds of these to eat up! It made the perfect amount and our friends were happy to take some home with them. Because of the scaled down amount, they only took about 40 minutes and it all fit nicely in a 11×7 inch baking dish. Having all that length is ideal so there is lots of space for the bacon and fried onion topping (yum!). The addition of crushed pineapple sounds weird but totally works in these – so unless you’re allergic or hate pineapple don’t leave it out. It’s also important to find a really good barbecue sauce and I have discovered Stubb’s recently and what I love is that I can read all the ingredients. Thanks for reading, enjoy!

Baked Beans – 

  • 4 – 16 ounce cans of baked beans
  • 1 -20 ounce can of crushed pineapple, drained
  • 1 cup good BBQ sauce
  • 1 cup molasses
  • 2 TBSP yellow or brown mustard
  • 6 ounces of French’s fried onions
  • 5 strips of bacon, cooked and crumbled
  • salt and pepper to taste
Directions –
Preheat oven to 350 degrees.
In large bowl mix together beans, pineapple, molasses, BBQ sauce, mustard, 1/4 of the bacon and 1/4 of the onions. Season with salt and pepper to taste. Pour beans in a 13×9 inch baking dish and sprinkle with remaining bacon and onions. Cook in oven for 1 hour or until the beans are brown and bubbly. Serve warm.

Banana Crumb Muffins

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There were several spotted bananas waiting to be used and I remembered this recipe. I haven’t baked these in years so I don’t remember what modifications I used to make. I thought it best to make them without doctoring them up at all – success! There is a reason why this is the most popular at Allrecipes.com. It only makes 10 muffins which could be a problem for M – we tried one for quality control sake. He said “these wont last long here”. Too bad for him, but I was already planning on sharing some with our new neighbors:) Thanks for reading, enjoy!

Banana Crumb Muffins – adapted from Allrecipes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions –

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Tilapia with Cilantro-Lemon Butter

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Why did I wait so long to make this again? I tried this out about two years ago, so I knew it that we liked it but I still wanted to try something new with tilapia. Well, I’m glad I didn’t because this was so good! Tilapia was on sale today at Publix, then I thought “well, I haven’t cooked fish in a long time”, then I was on the hunt for recipes. It has a lot of my favorite flavors all combined in this super simple and tasty dish: cumin, lemon, cilantro, butter…those are all winners in my book!;) I recommend doubling the dry seasonings and make sure your butter is at room temperature so it’s easier to mix in your ingredients. Thanks for reading, enjoy!

Tilapia with Cilantro-Lemon Butter – adapted from Gimme Some Oven

For the fish:

  • 1/2  tsp. salt
  • 1/2  tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4  tsp. ground red pepper
  • 4  (6-ounce) tilapia fillets (*I bought about 2 lbs)
  • 1 Tbsp. olive oil
Cilantro-Lemon Butter:
  • 3  tablespoons  butter, softened
  • 3  tablespoons  finely chopped fresh cilantro
  • 1  teaspoon  grated lemon rind
  • 1/2  teaspoon  paprika
  • 1/4  teaspoon  salt
  • 1 lemon, quartered
Directions –
To make the butter, simply combine the first five “cilantro-lime butter” ingredients together in a bowl and use a spoon to stir/mash until blended.  Store in refrigerator if not used immediately.

To prepare fish, combine first four “fish ingredients”; sprinkle over both sides of fish and then lightly coat fish with cooking spray. Heat olive oil in a large nonstick skillet over medium-high heat.  Add fish and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Place fish on a serving platter and top with a dollop of cilantro-lemon butter.  Serve with a lemon wedge, to be squeezed on top of the fish

Chocolate Fondue

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Quick Post: This was the dessert that my SIL requested for her birthday. It’s super simple – only two ingredients for this fondue. Serve this with strawberries, bananas, pineapple, pound cake, pretzels, marshmallows – anything that goes well with chocolate but wont easily fall apart. Next time I will use a combination of bitter and semi-sweet chocolate, because the bittersweet was just too bitter!;)

Chocolate Fondue – 

  • 8 ounces bittersweet chocolate (or which ever chocolate you prefer)
  • 3/4 cups of heavy cream, warm (plus more to thin the fondue as needed)
Directions –
1. Chop the chocolate and set aside in a bowl. Pour the warm cream over top and let it slowly melt the chocolate. Whisk until the cream and chocolate are incorporated. If you have a fondue pot – use it! Thin out the chocolate with more heavy cream as needed. Enjoy!