Wednesday, June 28, 2017

Grilled Garlic Lime Taco Chicken


Chicken legs are not my favorite but my people just love them so I make them.  This recipe was really flavorful and so easy!

10-12 chicken legs
3 tbsp olive oil
3 tbsp lime juice
2 tsp minced garlic
1 packet taco seasoning

Whisk together the olive oil, lime juice and garlic. Pour over the chicken legs then toss in taco seasoning. Grill over medium high heat for 12-15 minutes or until the chicken is cooked through. 

Monday, June 26, 2017

1 Hour Skillet Focaccia Bread


I had been wanting to make focaccia bread for a while, I love the texture and taste of it but so many recipes are time consuming, I'm not good at time consuming. When I stumbled across this recipe on Crunchy Creamy Sweet, I had to try it, and I'm so glad I did! It's a new family favorite.

Dough:
3/4 cup warm water
1/2 tsp sugar
1 1/2 tsp dry active yeast
2 tbsp olive oil
2 cups flour
1/2 tsp salt
Topping:
3 tbsp butter
1 tbsp grated parmesan cheese
1/2 tsp italian seasoning

Grease the skillet if necessary. In the bottom of a mixer, stir warm water and sugar together until the sugar is dissolved. Stir in the yeast and let sit for 5 minutes or until foamy.  On low speed add 1 cup of flour and salt and mix until combined. Gradually add in the remaining cup of flour until the dough begins to pull away from the sides. Heat the oven to 220. Once the oven is preheated turn it off but keep the door closed. Roll the dough out on a floured surface and fold over several times until it is smooth. Shape back into a ball then place in the skillet and stretch to the sides. Cover with a towel and place in the oven for 20  minutes. Remove from oven and heat the oven to 400. Make indentions in the dough with fingers. In a bowl melt the butter then stir in the grated parmesan cheese and italian seasoning.  Brush half of the mixture over the dough.  Bake in the oven for 20-25 minutes or until golden brown. Remove from oven and brush with the remaining butter.

Friday, June 23, 2017

Easy Teriyaki Shrimp and Broccoli


This is such an easy yet flavorful meal. I was at the store and planning to make something different then I saw the Veri Veri Teriyaki Sauce which was my favorite in high school and so I grabbed a bottle and decided to make this! Neither of the kids were overly thrilled with it, I mean neither really like broccoli or shrimp so I was pretty sure it was going to be a tough sell for them. But Gray and I loved it!

1 1/2lbs shrimp (peeled and deveined)
3 cups broccoli florets
3 tbsp sesame oil
salt and pepper 
3/4 - 1 cup veri veri teriyaki sauce

Season the shrimp with salt and pepper. Heat the sesame oil over medium heat and saute the shrimp until cooked through. Remove the shrimp to a bowl.  Saute the broccoli until cooked. Add back the shrimp and stir in the veri veri teriyaki sauce.  Let cool for 4-5 minutes. Serve over brown rice.

Wednesday, June 21, 2017

Basic Waffles


Gray and I had a waffle maker when we first got married, there are waffle recipes on this blog that were made with that waffle maker but we both kinda hated it.  I've been wanting a new one for a while but just hadn't purchased one, especially since it's not really a necessity.  When my brother gave me a gift card for my birthday I knew that this was what I wanted to get with it. I'm so glad I did, everyone has been enjoying waffles and while I do LOVE this basic waffle recipe, I'm hoping I can get the kids to branch out a little.

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
3/4 cup buttermilk
3/4 cup milk
1 tsp vanilla extract
2 eggs
1/3 cup butter (melted)

Heat your waffle iron. In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a mediums bowl whisk together buttermilk, milk, vanilla extract, eggs and butter. Fold the buttermilk mixture into the flour mixture. Using 1/2 - 3/4 cup batter, prepare waffles according to the waffle iron directions. Serve with butter and syrup.

Monday, June 19, 2017

Crock Pot Cube Steak and Gravy


I had a bunch of cube steak in the freezer and went in search for a good and easy recipe. This had great flavor and was so easy to throw together. This recipe is from The Country Cook.

1 1/2 -2lb cube steak
1 can cream of chicken soup
1 can french onion soup
1/2 cup water
3tbsp cornstarch
2tbsp cold water

Place the cube steak in the bottom of the crock pot. Whisk together the chicken soup, french onion soup and water. Pour the mixture over the cube steak. Cook on low for 6 hours.  After 6 hours whisk together the cornstarch and water then stir into the gravy. Cook for 30 minutes to 1 hours. Serve the cube steak with the gravy over top.

Friday, June 16, 2017

BLT Chicken Salad


A friend shared this recipe with me and I flipped out over it! This chicken salad is amazing, the twist of it is perfection! It would be great on crackers or croissant but I served them on little slider buns to make them easy to pick up and eat! This recipe is from Lemon Tree Dwelling.

2 cups rotisserie chicken
1/2 cup crumbled cooked bacon
1/2 cup chopped arugula
1/3 cup diced grape tomatoes
1/2 cup mayonnaise
2 tbsp milk
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder

Mix together the rotisserie chicken, bacon, arugula and tomatoes. In a small bow whisk together the mayonnaise, milk, parsley, garlic powder and onion powder.  Toss the chicken mixture into the mayonnaise mixture. Refrigerator for at least 1 hour before serving.

 

Wednesday, June 14, 2017

Buttery Lemon Cupcakes


It's no secret that I love all things lemon.  I made these cupcakes for a party I was having and they were the perfect treat! They were so light and had great but not overwhelming lemon flavor.

Cupcakes
1 cup unsalted butter (room temperature)
2 1/2 cups sugar
5 eggs
3 tbsp lemon zest
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup lemon juice
3/4 cup buttermilk
1 tsp vanilla extract

Glaze:
2 cups powdered sugar
3-4 tbsp lemon juice

Heat oven to 350.  Line 24 muffin wells with liners. Cream together butter and sugar until light and fluffy. Add eggs one at a time then add the lemon zest. In a separate bowl whisk together the flour, baking powder, baking soda and salt. In a small bowl whisk together the lemon juice, buttermilk and vanilla extract. Alternate adding the flour mixture and the buttermilk mixture to the butter mixture making sure each is fully combined in between. Start and end with the flour mixture. Spoon the batter evenly into the liners. Bake for 25-30 minutes. Remove from oven and let cool for 10 minutes then remove from tin and let cool fully.  Whisk together the glaze and carefully dip the cupcakes into the glaze then let the glaze set up before serving.

Monday, June 12, 2017

Bruschetta Pizza


This pizza was amazing!  I used my thin crust pizza dough recipe, which makes two pizza, I made a regular cheese for my kids then made this for Gray and I.  It was so great and refreshing! This recipe was adapted from Naive Cook Cooks.

Thin Crust Pizza Dough or Store Bought Dough
2 Roma Tomatoes (diced)
4 cloves garlic (minced)
1 1/2 tbsp olive oil
2 1/2 tbsp balsamic vinegar
handful basil (chopped)
1-1 1/2 cups shredded mozzarella
1 cup ricotta cheese
extra olive oil for brushing dough

Heat oven to 425. Combine the diced tomato, garlic, olive oil, balsamic vinegar and basil. Set to the side. Roll out the pizza dough and bake for 4-6 minutes. Remove from oven then brush with olive oil. Sprinkle mozzarella cheese then place spoonfuls of the ricotta all over the dough. Place in the oven and bake for 10-12 minutes. Remove from oven and spoon the tomato mixture over the pizza. Slice and serve.

Friday, June 9, 2017

Grilled Corn with Basil Butter


There is nothing better than good corn in the summertime! I love glamming up corn with something fancy and this basil butter gave it such great flavor and was very easy to make! This recipe is from adapted from Let's Dish.

1/2 cup butter (room temperature)
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic (minced)
1/4 cup fresh basil (chopped)
6 ears of corn (husked and washed)
2 tbsp vegetable oil

Mix together the butter, salt, pepper, garlic and basil. Place back in the refrigerator until ready to use. Rub the corn with the vegetable oil and place on the grill. Grill for 10-12 minutes, rotating often. Remove from grill and rub with basil butter. 

Wednesday, June 7, 2017

Greek Quinoa Salad


This quinoa salad was really easy to put together and has made for a great lunch! It keeps for several days which is a plus but I thought it would also make a great addition to any summer cookout or picnic! This recipe is adapted from Wholefully

1 1/2 cups chicken or veggie broth
1 cup quinoa
1 cucumber (diced)
1 red pepper (diced)
1/2 red onion (diced)
3 roma tomatoes (diced)
3/4 cup kalamata olives (chopped)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp honey
1 tbsp lemon juice
2 tbsp dried parsley
1 tsp dried dill
1/2 tsp salt
1/2 tsp pepper

Stir the broth and quinoa together and bring to a boil.  Turn the heat to low, cover and let cook for 20-25 minutes or until the liquid has absorbed. Remove from heat and let cool for 10-15 minutes. Toss the cucumber, red pepper, red onion, tomatoes and kalamata olives with the quinoa. In a bowl whisk together the olive oil, red wine vinegar, honey, lemon juice, dried parsley, dried dill, salt and pepper. Pour over the quinoa and toss. Chill in the refrigerator for at least 1 hours before serving.