(Photo credit: Scott Barlow)
Sorry I haven’t posted in a few days! I have been really busy ever since school started. I don’t know why, I guess once school gets back, all the adults do too. But I have been really bust so just a heads up, its becoming harder and harder for me to post every day
When I was younger I remember having dinner with some family friends and we would always make chicken skewers. We made a lot of kinds but I remember eating this one the most.I remember eating of all the onions and peppers and saving the chicken for last. What? Its not like you don’t save all the marshmellows in your bowl of lucky charms for last? Or maybe I have weird eating habits. I do hat for everything. When ever I eat my half baked cookie dough ice cream, I eat all the ice cream and save all the cookie dough pieces and brownie bites till the end and eat it all at once. Anyway, we are still having little get togethers like that. I was deciding what to make and I decided it would be kinda cool to do those again. They are old but delicious!
How to make them better, add sweet onions, how to make them eve better, add some roasted pepper! You can’t have a kabob or skewer with one thing on it now can you? So al though the name, there is some soy sauce in here. I first tried it with out the soy sauce and just honey, it was really sticky in sweet. Sticky and Sweet are for sticky buns, not these. So I thought of a few other honey chicken recipes and I thought of sweet and a little salty. So I made it again and added some soy sauce and marinated it in some garlic and a honey and soy sauce. It was way better!! Better without believe!! I guess cause soy sauce is liquid it took away from the sticky texture of the honey so it didn’t feel thick and gooey when you bite into it. It was great!! Pretty much the same recipe as we used to use just a little twist!
Everybody liked them so they couldn’t have been that bad. JK, they weren’t bad at all! They were so good. I know in all my post I say that its “sooooooooooo good” and it probably gets boring, but as you can tell, I’m way better at making and cooking recipes then writing a post!!
- 1/4 cup of vegetable oil
- 1/3 cup of honey
- 1/3 cup of soy sauce
- Salt and Pepper
- 8 skinless, boneless chicken halves (cut into 1 inch cubes)
- 3 cloves garlic, minced
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
- Place the chicken, garlic,
onions and peppers in the bowl, and marinate in the refrigerator at
least 2 hours(it can be more)Drain the marinade from the chicken and vegetables
- In a bowl, whisk together oil, honey, soy sauce, and pepper.
Before adding chicken, reserve a small amount of
marinade to brush onto kabobs while cooking.
Put chicken and vegetables onto the skewers
Preheat an outdoor grill.
Put the skewers on the grill. Cook for 12 to 15 minutes, or until chicken is cooked through
Turn and brush with reserved marinade
Photo Credit- Robbie Rice
I love having family dinners. Like the Whole family, aunts, uncles, like Thanksgiving but not. I would way rather host these dinners then go to one. Personaly, I don’t like anybody bringing anything I like to make it all myself. I live in Maryland, most of my family doesn’t. We have Boston, Calfornia, Virginia. I don’t want them bringing food from there! I know, I’m kinda a control freak Every year I always make this huge roasted turkey. But, I wanted to do something different. So I decided to roast a chicken, and make a homemade chicken pot pie.
I did the chicken with gravy and mashed potatoes so I did that too. When the pie was 2 minutes before being done, I slapped a ton of mashed potatoes on top. I made them while the pies were baking. I made them normally but it was o good when it got on the pie because it baked on top. Its like a merangue on a chicken pot pie. But that wasn’t enough mashed potatoes for my family. So I made more and tripled my original recipe. I madelike 15 pounds of mashed potatoes, that a lot of mashed potatoes!! My mashed potatoes are known in my family. I put so much butter and cream in them and season them with so much salt and pepper. I do gotta admit, I make good mashed potatoes. You don’t have to put them on top I just prefer too.
My favorite part of the dinner is the chicken pot pie. Its always nice. I made a bunch of big pot pies cause I didn’t have enough mini pie pans to make indivisual ones for everybody. If you do want to make mini indivisual ones then you can use the same recipe, I have no idea how many it would make. But it is nice to have mini pies. The recipe makes 2 big ones so if you made mini it would probably make 8. I just quickly did that in my head.
I’m giving you the recipe for the pie without the potatoes by the way.
- 1 pound skinless, boneless,chicken breast
- 1cup sliced carrots
- 1 cup frozen green peas
- 1 cup celery, sliced
- 1/3 cup butter
- 1/3 cup onion, chopped
- 1/3 cup flour
- Salt and Pepper
- 1 1/3 cups chicken broth
- 2/3 cup milk
- 2 unbaked pie crust
- Preheat oven to 425
- In a saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover the veggies and boil for 15 minutes.
- Remove from heat, drain and put to the side
- In the saucepan over medium heat, cook onions in the butter until soft. Stir in flour, salt, and pepper Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour the hot liquid mixture over the chicken mixture.
- Cover with top crust, seal edges, and cut away any un-needed dough.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Mongolian Beef (Photo credit: ravissant7
5th grade, huge year for me. I cut my hair to my shoulders for the first time. I got the weirdest teacher. My cousin was born, I got braces, and I had my first piece of Mongolian beef. Its weird I don’t remember any of any other grades. Well, I have glimpses. In kindergarten We played musical chairs on the rainbow carpet. And I had an awful math teacher in 6th grade! Now I’m gonna go cry myself cause I love this so much. WHAT? I had to send the kids to school, sad! So lets raise our glasses and cheer for the best 1st day of school dinner! It was so nice, just making this waiting for the kids to come home, it was comforting!
Asian Inspiration!! I love all asian food. Chinese, Japanese. I think this is Chinese. I’m not sure. I do know its delicious!! It is the most tender juicy beef I have eve had and I eat a lot of beef. Look in all my beef recipes, I never said that in any of them. I said they were juicy and tender but never that juicy and tender! Its so juicy you when you bite into it the juice just comes down, YUM!!There are so many asian flavors in here. Some ginger, soy sauce, and garlic. Those are used in almost every savory Asian dish.
Of course it wouldn’t be as meal on itself. You can put the beef over noodles or rice. I like rice better then noodles because noodles in my opinion are for beef stroanof. But if you do use noodles, I suggest egg noodles. I sware, when I was a kid every tie my grandma came she would make me egg noodles. I would get home from school there would be a big bowl of fresh egg noodles. All she did was put butter on it. I don’t know why, no body made them as good as she did!! But I still prefer rice. But speaking of my family making great food, My makes this great Mongolian beef. She found it on Pinterest, I changed it up a bit. Speaking of pinterest, I just got one!
- 2 tsp vegetable oil
- 1 tablespoon mince garlic
- 1/2 tsp garlic root
- 1/2 cup soy sauce
- 1/2 cup water
- 2/3 cup brown sugar
- 1 pound beef flank steak cut into 1/2 inch cubes
- 1/4 cup cornstarch
- 1 cup vegetable oil, for frying
- 2 bunches green onions,cut
- Salt and Pepper
- Heat 2 tsp of vegetable
oil in a saucepan over medium heat, and cook and stir the garlic and
ginger about 30 seconds. Pour in the
soy sauce, water, and brown sugar. Raise the heat to medium-high, and
stir 4 minutes, until the sugar has dissolved and the sauce boils and
slightly thickens. Remove sauce from the heat, and set aside.
- Place the
sliced beef into a bowl, and stir the cornstarch into the beef, coating
it thoroughly. Allow the beef and cornstarch to sit until most of the
juices from the meat have been absorbed by the cornstarch, about 10
- Heat the vegetable oil in a deep-sided skillet or wok to 375
- Drop them into the hot oil, a few
at a time. Stir, and fry until the edges become crisp and start
to brown, about 3 minutes. Remove the beef from the oil, and drain on paper towels to remove excess oil.
- Pour the oil
out of the skillet, and return the pan to medium heat. Return the
beef slices to the pan, stir briefly, and pour in the reserved sauce.
Stir to combine, and add the green onions. Bring the
mixture to a boil, and cook until the onions have softened and turned
(Photo credit: Heather Quintal)
-Light and refreshing with a little crunch, a perfect salad!
- 1/2 cup white sugar
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/2 tsp paprika
- 1/4 tsp Worcestershire sauce
- 1 tablespoon white onion, minced
- 10 oz fresh washed spinach
- 1 quart strawberries, washed and cut in half
- 1/4 cup slightly roasted pecans
- 1/4 cup crumbled feta cheese
- In a medium bowl, whisk
together the sugar, olive oil, vinegar,
paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
- In a bowl, combine the spinach, strawberries, feta cheese, and pecans. Pour dressing over
salad, toss. Refrigerate 10-15 minutes before serving
Grilled Tuna (Photo credit: sheilaz413)
When I was 11, this sushi place was built 2 minutes away from my house. My family was and still is a huge sushi fans. We ordered so much food it wasn’t even funny. Out of all of it, my favorite was tuna. After that I made a lot of tuna. I remember it tasting good but it could have just been because I made it. But I decided to make my own interpretation of the dish I made when I was 11. I used to just through a little garlic and some terriaki sauce on the tuna. But I changed it up. I used yellowfin tuna and added some ginger actually measured stuff out. It was way better then how I used to make it.
Okay so here is the deal. Since the marinade is salty from the teriyaki sauce, you need to be careful not too over marinate it. The most you should marinate it is 55 minutes, so start making this about an hour before you want to serve dinner. I learned the hard way. I marinated it for hours and it fell apart in grains of salt. Teriyaki is stronger than soy sauce so you need o be careful not to over do it. That is why I only season the tuna with pepper. So marinate it for 45 minutes min and 55 max.
You know when school starts you start eating take out and frozen dinners because you are so busy? Well the good thing about tuna, it takes way less time to cook tuna then it does to find the place to order from, decide what you want to order, order, wait till its ready, pick it up, and bring it back. This take like 55 minutes in all but 45 minutes of it are just marinating it. The other 10 are cooking it. It really doesn’t take that long, about 3 minutes per side. Okay, well the point is, this taste and is better for you!!! Except for maybe chick-fil-a!! Nothing beats that!!! YUM!!
I don’t know about you, about I’m not ready to go back. Well, it doesn’t affect me much but I like having the whole family at home, just baking away! I’m trying to save quick and easy recipes so when school starts I can make these without my family getting sick of them!!
Guess we will wait and see!
- 4 fillets yellowfin tuna
- 1 cup teriyaki sauce
- 3/4 cup olive oil
- 2 1/2 tablespoons minced garlic
- 2 tsp pepper
- 1/2 tsp ground ginger
- In a large
resealable plastic bag, combine the teriyaki sauce, oil, garlic, ginger, and
- Put the tuna fillets in the bag.
- Marinate for 45 minutes in the refrigerator.
- Meanwhile, preheat an outdoor grill for high heat
- Remove tuna
from the marinade, and place on the grill. For rare tuna, grill for 3 to 5
minutes on each side. For medium, grill 5 to 8 minutes per side. For
well done, grill for 8 to 10 minutes per side.
Photo Credit- Ruth
Happy Birthday! I first made these fora girl who was turning 12. She has a late August birthday so she had to go back to school a few days later. When I asked her what she wanted for her birthday, she asked for makeup and clothes. Talk about puberty!! She was so concerned on looking perfect at school and being all popular. She never card until then and I was like, what just happened to you??!!!! That is when I decided to make pretty pancakes!! If people want to look good, why can’t pancakes? I just made my normal favorite pancake mix then added sprinkles. I was nervous cause it was her birthday and if I messed this up it would be a waste of food and money. I like my pancakes fat, thick, and fluffy. That is just what these were!! They were amazing! Thick light and fluffy!!! It looked as good as it taste!! Oh and tip, when I say sprinkles, I mean sprinkles not sugar crystals.
She had no idea I was making these, I didn’t even until I saw her oufit that day. But it is the best surprise!! Any surprise on your birthday is good but breakfast starts your day great. Everything is better with sprinkles! confetti screams birthday to me. That is why confetti cupcakes are called birthday cake flavored cupcakes, not confetti
Now that school is coming closer, it is way harder to make breakfast for my family. My family eats cereal every morning. But people like me, with weekday birthdays every year, its gets annoying having cereal everyday. These are quick and easy and they are a life saver! They taste good, then they look birthday spirited. As much as I love my family, I also love my sleep and I don’t want to be waking up at 3am making pancakes. These take less then 5 minutes to prep and no more then 10 minutes to cook and cool all them! So ba-bam perfect birthday breakfast!!
Pancakes with sprinkles, presents, birthday cake, and balloons!! What ca be better?
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/3 cups milk
- 1 egg, beaten lightly
- 3 tablespoons vegetable oil
- 3/4 tsp vanilla extract
- 1 tsp vegetable oil
- 1 cup Rainbow sprinkles
- Whisk together flour, sugar, baking powder,and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract . Let the batter stand for 5 full minutes for extra fluffiness.
- Add in sprinkles
- Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip over and cook until the center of the pancake is set and the other side is browned, about 2-3 more minutes.
Blueberry Pancakes (Photo credit: jpwbee)
Who can resist a pancake?? A light fluffy pancake warm pancake!! A great way to start off your day. There are so many pancake recipes you might ask ” what is different about this one?” Well I will tell you, I don’t know. I honestly don’t. I don’t know why, but they are so fluffy ans soft and taste amazing! It so light. I hate blueberries, they have an annoying texture and I don’t think they taste that good. But I will say, I love an old fashion buttery fluffy pancake. But the blueberries taste great with the pancake. I am not gonna waste my time telling you how it taste cause everybody knows how a blueberry pancake taste.
So my nephew is going into middle school. He is the most shy person I have ever met!! Walks with his head down. Just kidding, he is loud and proud and is excited to get out of middle school. For 6 years he didn’t go with the flow of elementary school, but him and middle school mix well. Like pancakes and blueberries.
Something about the juicy blueberry goes so good with the fluffy buttery pancake. I wanted to make something when they came down to my house for a few days. I looked in the fridge and found 2 pints of blueberries. I wanted to make something with those cause nobody in my family likes blueberries. (I have no idea whey they were in the fridge) He loves pancakes so I just popped them into my homemade batter. The best batters are homemade. It always has a weird sourness when I make it from the box. So until I find a good box mix, Scratch it is!
If blueberry pancakes aren’t good enough for you, top it with whipped cream and fresh blueberries or maple syrup. personally, I think whip cream on pancakes is a must!! It just goes together, I don’t know who thought of whip cream on pancakes but their a hero! Like waffles, pancakes must have whipped cream!
I made these pancakes with a tablespoon of sugar. You can add more or less but it taste best with a tablespoon, perfect pairs
Like my nephew and middle school!
- Makes 12 pancakes
- Prep- 5 minutes
- Cook- 20 minutes
- 25 minutes in all
- 1 1/2 cups flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tablespoon white sugar
- 3 tablespoons butter, melted
- 1 egg
- 1 1/4 cups milk
- 1 1/2 pints blueberries
- Cooking Spray
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined.
- Add in Blueberries
- Let batter rest for 5 minutes.
- Preheat a large skillet over medium heat. Spray with the cooking spray. Pour
batter into the hot skillet( I did about 1/4 cup batter for each pancake) Cook for 2- 3 minutes, . Flip and cook until golden, about 1-3 minutes.