One of the reasons I love cooking is that it is creative and flexible. This recipe varies a little in taste each time I make it but it is consistently delicious. I will throw in any vegetable I feel like or need to use up. Also the taste varies if I use some homemade stock in addition to bullion or all bullion or how much of each spice I use. So don't worry... feel free to make any substitutions or halve the recipe on a night when you want a super quick dinner. I love to use cauliflower because it becomes a hidden vegetable that my husband and child can't detect, but provides extra fiber and vitamins.
Chicken and Rice Soup :Makes 2-3 Quarts- Freeze leftovers
Ingredients:
3-5 Carrots
1 Head of Cauliflower
1 Medium to Large Onion
Diced Garlic
1 Quart Homemade Stock
1-2 Quarts Water and Better than Bullion or Chicken Bullion
Cooked Brown Rice (4-6 cups cooked)
1 or 2 cans cooked Chicken Breast
Seasonings (Listed Below)
I
steam my brown rice in my rice cooker and then get my broth boiling and
dice up my carrots, onions, garlic, and cauliflower (cauliflower is crumbly so i let it be diced small like rice). I throw those
into the broth and let them cook and soften. I then put in my
seasonings : I just eye ball it but I use: Rosemary, Thyme, Celery Seed,
Marjoram, Pepper, Oregano, Parsley, and a dash of cloves. I let that
meld together for 10-15 minutes and then dump in the whole can of
chicken, liquid included, I stir it around and break up the chicken
chunks into bite size pieces let it boil a few minutes longer, check my
seasonings and when everything seems cooked about right I stir in my
cooked brown rice very last, and check if it needs more salt or pepper.
Saturday, March 30, 2013
Monday, March 25, 2013
Classic Mac & Cheese
16 oz. pkg. elbow macaroni
½ cup margarine or butter
6 Tbsp. all-purpose flour
¼ tsp dry mustard
¼ tsp salt (optional)
¼ tsp black pepper
4 cups milk
3-4 cups shredded sharp cheddar
cheese
1-2 cups croutons (I like to crush
them)
Cook elbow macaroni as
directed. Drain, cover and set aside. Preheat oven to 350
degrees.
In saucepan melt margarine or
butter, blend in flour, mustard, salt, and pepper.
Cook until mixture is smooth and
bubbly; gradually add milk.
Cook and stir over medium heat
until mixture boils; simmer 1 minute, stirring constantly.
Gradually mix in cheese.
Stir over low heat until cheese is melted.
Add pasta; mix together
lightly. Pour into casserole dish.
Top with croutons. Bake 25
minutes.
Smothered Sweet Pork Burritos
2 ½- 3 lbs pork (any
cut will work)
1 pkg (10 count) flour tortillas
2 cans (15 oz) mild green enchilada sauce, divided
½ c. brown sugar
1 - 15 oz. Can black beans, rinsed well
1 bunch cilantro, chopped (optional)
1/3 lb. Montery jack cheese (or cheddar), grated
Garnishes: chopped tomatoes, lettuce, sour cream, guacamole
salsa, cilantro dressing below
Cut pork into large cubes and place in crock pot with ½ c.
water. Season with salt, pepper &
garlic powder. Cook on high 4 hours or low
8 hours, until well done. Remove meat
and drain. Shred meat using two forks
and place in bowl. Stir in ½ c. green enchilada
sauce and brown sugar. Heat oven to
350°. Spray 9x13 dish with Pam. Warm tortillas. Pour ½ c. green chili sauce
on bottom of the dish. Place 1/4-1/3 c. meat
mixture in middle of tortilla, add 1-2 Tbsp. Black beans and 1-2 tsp. chopped
cilantro. Roll and place seam side down
in dish. Repeat with remaining
tortillas. Pour 1 ½ - 2 c. green enchilada
sauce over burritos and sprinkle with cheese.
Cover with foil and bake 25-30 min. or until cheese is melted and
burritos are heated through. (Serves
6-8)
Cilantro Ranch Dressing (Café Rios)
1 pkg. dry Hidden Valley Ranch Dressing mix
2 tomatillos, quartered
1 clove garlic
½ bunch cilantro, including stems
1 jalapeno, seeded
juice of one lime
Make Ranch dressing according to package direction except
only use half of the milk called for.
Put everything in a blender and mix well. Chill.
Crockpot Chicken Tacos
2-3 chicken breasts
1 can chicken broth
1 pkg. taco seasoning
1 cup salsa
1 can corn, drained
1 can black beans, drained
1 cup sour cream
½ cup shredded cheese
Shredded Chicken
Cook’s Note: It will
be runny. I like to fry up scones and make Navajo tacos. My husband eats it like
soup so you could try that too:)
If you don't want it to be as soupy, you can leave out the chicken broth. It is still runny but less so.
Pasta with Prosciutto
I had never even heard of prosciutto until I tried this recipe...it's delicious!
4 oz prosciutto
4 Tbsp unsalted butter
1 small onion, finely chopped
Salt and pepper
12 oz tagliatelle, or your fave long pasta
2/3 cup heavy cream
½ cup freshly grated Parmesan
Trim off the fat from the prosciutto, then finely chop both
the fat and the lean meat, keeping them separate. Melt the butter in a heavy-bottom
skillet. Add the prosciutto fat and
onion and cook over low heat, stirring occasionally, for 10 minutes.
Meanwhile, cook the pasta as directed on the pkg, until tender
but still firm to the bite.
Add the lean prosciutto to the skillet and cook, stirring
occasionally, for 2 minutes. Stir in the
cream, then season to taste with pepper and heat through gently. Drain the pasta and transfer to serving
dish. Add the prosciutto mixture and
toss well, then stir in the grated Parmesan cheese. Serve immediately. Serves 4.
Chicken Pesto Stromboli
1 Rhodes Rolls frozen bread loaf
½ cup Pesto sauce
2 cups spinach
2 cups cooked shredded chicken
2 cups shredded Mozzarella
½ cup grated Parmesan cheese, divided
1 tsp garlic salt
1 egg, lightly beaten
Pasta Phoenix
I got this recipe from my Mother in Law and it's tasty & easy!
3-4 chicken breasts, cut into 1” chunks
1 pkg frozen broccoli
1 Tbsp olive oil
2 garlic cloves, minced
1 (7 oz) pkg feta cheese
1 pkg linguine pasta
2 cups chicken broth
Pine nuts (optional)
Brown chicken chunks in oil and garlic. Add frozen broccoli. Add broth and cheese. Simmer while cooking linguine noodles only
until cooked enough to be easily added to chicken mixture. Finish cooking noodles in chicken mixture. Serve with Parmesan cheese sprinkled on top.
Miso Salmon (Cheesecake Factory)
This is my husband's favorite meal.
- 1/4 cup brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons hot water
- 2 tablespoons miso (I found this at an oriental store in Provo)
- 4 salmon fillets
- cooking spray
- Preheat broiler.
- Combine first 4 ingredients, stirring with a whisk. (I usually end up doubling the sauce.)
- Arrange fish in a shallow baking dish coated with cooking spray.
- Spoon miso mixture evenly over fish.
- Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
- Serve over white rice. Pour a little more sauce over the top.
Friday, March 22, 2013
100% Whole Wheat Loaf
Hi Ladies! I can see you all have been very busy and I'm very excited to try these recipes they sound delicious!
I love to cook and I'm very excited to share my favorite recipes with you all. I don't know if there are any bread bakers out there but I have been trying to improve my bread baking skills.....which are not very good. Here is one of my favorite bread recipes:
http://www.kingarthurflour.com/recipes/king-arthurs-100-whole-wheat-sandwich-bread-recipe
I do make a couple substitutions, I substitute the chopped walnuts for chopped pumpkin seeds and flax seeds, and i use vital wheat gluten instead of King Authors bread improver. I love the taste and texture of this bread but I'm still trying to get my bread to rise a little higher and look like the gorgeous picture below. :) Also i usually double the recipe and freeze a loaf. I have also found it helpful to read the reviews of the recipe for help with troubleshooting.
I love to cook and I'm very excited to share my favorite recipes with you all. I don't know if there are any bread bakers out there but I have been trying to improve my bread baking skills.....which are not very good. Here is one of my favorite bread recipes:
http://www.kingarthurflour.com/recipes/king-arthurs-100-whole-wheat-sandwich-bread-recipe
I do make a couple substitutions, I substitute the chopped walnuts for chopped pumpkin seeds and flax seeds, and i use vital wheat gluten instead of King Authors bread improver. I love the taste and texture of this bread but I'm still trying to get my bread to rise a little higher and look like the gorgeous picture below. :) Also i usually double the recipe and freeze a loaf. I have also found it helpful to read the reviews of the recipe for help with troubleshooting.
This 100% whole wheat loaf is moist, tender, AND
high-rising. Subtly studded with seeds and nuts, it makes wonderfully
flavorful toast and sandwiches.
Ingredients
- 1 1/3 cups lukewarm water
- 3 tablespoons olive oil
- 5 tablespoons honey, molasses or maple syrup
- 4 cups King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat Flour
- 1 tablespoon King Arthur Whole-Grain Bread Improver, optional
- 1/4 cup sunflower seeds (sunflower midgets are a good choice), chopped*
- 1/4 cup (1 ounce) walnuts, chopped*
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- *A quick whirl in the food processor does the job nicely.
Directions
1) To prepare the dough: Combine all of the ingredients, and mix them till you have a shaggy dough.
2) Let the dough rest, covered, for 20 minutes, then knead until fairly smooth.
3) Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
4) Gently deflate the dough, shape it into a log, and place it in a lightly greased 9" x 5" bread pan.
5)
Cover the pan with lightly greased plastic wrap (or a clear shower
cap), and allow it to rise for 1 to 2 hours, till it's crowned about 1"
to 2" over the rim of the pan. Towards the end of the rising time,
preheat the oven to 350°F.
6)
Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum
foil for the final 20 minutes of baking. The bread should be golden
brown, and its interior should register 195°F to 205°F on an
instant-read thermometer inserted into its center.
7) Remove it from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
Yield: 1 loaf.
Thursday, March 21, 2013
Beef Pot Roast
I liked this recipe because I can do all the prep work during nap time and then leave it until we are ready to eat. If you leave it in longer, it just gets more tender!
1 tablespoon vegetable oil
Directions
- Preheat the oven to 300 degrees F.
- Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
- Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
- Roast in the preheated oven until the chuck roast is tender, about 3 - 3.5 hours. Season vegetables with additional salt and black pepper, if desired.
Homemade Oreo Cookies
These cookies are so fast, they'll be on the cookie sheet ready to go before the oven is preheated!
1 box Devil's Food cake mix
½ cup oil
2 eggs
½ cup oil
2 eggs
Stir the cake
mix, oil, and eggs together until smooth. Roll the dough into balls about 1
inch or so. Bake on a cookie sheet at 350 F for 10-14 minutes, depending on how
big the dough balls are. After the cookies have cooled, spread frosting on the
back and make it into a sandwich.
Filling
#1: one jar of marshmallow cream (about 7 oz), 8 oz cream cheese and
a teaspoon of vanilla extract
Filling
#2: 8 oz cream cheese (softened), ½ cup butter, 2 Tbsp vanilla, 2 cups powdered
sugar
Filling
#3: Store bought frosting
Thai Peanut Noodles
I make this meal regularly because it is so easy and my kids like it (and they almost never eat what I make for dinner). In fact, Sienna requested it tonight! I got it from Our Best Bites.
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.
Chili Dutch Baby
Great easy recipe that all my kids love. You do need a cast iron skillet though.
Serves: | 4-6 |
Prep Time: | 10 Min |
Cook Time: | 25 Min |
Ingredients
5 | eggs |
1/3 c | butter |
1/2 c | cornmeal |
3/4 c | flour |
1 1/4 c | milk |
1 can(s) | chili |
1 c | cheddar or jack cheese |
OPTIONAL | |
1 can(s) | stewed tomatoes |
1 can(s) | corn, or veggie of choice |
Directions
Preheat oven to 450 Degrees.
Put butter in cast iron skillet and place in oven to melt.
In large bowl, beat eggs with milk.
Mix in cornmeal and flour.
Pour mixture into cast iron skillet.
Add optional ingredients, spoon in chili.
Top with cheese and bake for 25 min.
Blueberry Cream Scones
My favorite scone recipe! You can also add chocolate chips instead of blueberries if you want a more "dessert - ish" scone.
Blueberry Cream Scones |
Author: Adapted from “Joy of Cooking”
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: makes 8-12 scones
Ingredients
- 2 cups all-purpose flour
- 2¼ tsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1 1/4 cup heavy cream
Instructions
- Preheat oven to 425°.
- Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Gently stir in blueberries. Add the cream and mix together, gently, with a wooden spoon until just barely combined. Be careful not to over-mix.
- Transfer dough to a lightly-floured board or counter-top. Using your hands, gently pat the dough down into an 8-inch disk, about 3/4 inch thick. You can use the bottom of an 8- or 9-inch cake pan to help you press the dough down evenly if need be. Brush the top of the disk with a bit of cream and sprinkle with sugar. Cut dough into 8-12 triangles and arrange on un-greased baking sheet, at least a half-inch from one another.
- Place baking sheet on center rack in oven, and bake for 12-15 minutes until scones turn golden. Allow to cool on wire rack for about 10 minutes. Enjoy while still slightly warm.
Smores Cobbler
S’MORE COBBLER
1 cup whole milk
1 (5 oz.) package “cook and serve” chocolate pudding mix
6 whole graham crackers
1/2-3/4 cup mini chocolate chips
1 box chocolate cake mix
3/4 cup butter
large marshmallows
Preheat oven to 350 F.
Combine milk and chocolate pudding package. Pour into a greased 9×13 pan and spread evenly.
Break graham crackers in half so that you have 12 squares. Place the graham cracker squares on top of the pudding leaving space between each square.
Sprinkle on the mini chocolate chips.
Melt butter in microwave. Mix in cake mix to the melted butter until completely blended. Spread on top of the mini chocolate chips/graham crackers.
Bake at 350 for 20 minutes.
Remove and place large marshmallows on top to cover. Bake another 5 minutes then switch oven to broil. Watch closely at this point because your marshmallows will brown fast. It should only take 1-2 minutes to brown after the oven has been switched to broil.
Take out of oven and let cool a little bit.
This is best eaten warm!
1 cup whole milk
1 (5 oz.) package “cook and serve” chocolate pudding mix
6 whole graham crackers
1/2-3/4 cup mini chocolate chips
1 box chocolate cake mix
3/4 cup butter
large marshmallows
Preheat oven to 350 F.
Combine milk and chocolate pudding package. Pour into a greased 9×13 pan and spread evenly.
Break graham crackers in half so that you have 12 squares. Place the graham cracker squares on top of the pudding leaving space between each square.
Sprinkle on the mini chocolate chips.
Melt butter in microwave. Mix in cake mix to the melted butter until completely blended. Spread on top of the mini chocolate chips/graham crackers.
Bake at 350 for 20 minutes.
Remove and place large marshmallows on top to cover. Bake another 5 minutes then switch oven to broil. Watch closely at this point because your marshmallows will brown fast. It should only take 1-2 minutes to brown after the oven has been switched to broil.
Take out of oven and let cool a little bit.
This is best eaten warm!
Stuffed French Toast
Some people make cinnamon rolls for Conference or on Christmas or Easter morning. I make this. It is AMAZING!!
STUFFED FRENCH TOAST
1 loaf French bread
5 eggs
2 Tbsp sugar
2 tsp cinnamon
1 tsp vanilla
1/4 cup heavy cream
crushed corn flakes
“THE GOODNESS”
8 oz. block of cream cheese, softened
1 cup cool whip, softened
1 cup powdered sugar
STRAWBERRY SAUCE
2 cups strawberries
sugar, TT
First make “THE GOODNESS”. Blend all ingredients together and set aside.Next, make the Strawberry sauce. Blend strawberries and sugar together, adding sugar to get to desired sweetness. Set aside.Cut French bread into even slices about 1.5-2 inches thick.Blend together eggs, sugar, cinnamon, vanilla and heavy cream.Dip sliced french bread into egg mixture. Next dip into crushed Corn Flakes.Cook until done.Place one slice of French Toast on a plate. Layer a good amount of “The Goodness”. Top with another French toast. Drizzle strawberry sauce over top and swirl on some whipping cream.Enjoy!
STUFFED FRENCH TOAST
1 loaf French bread
5 eggs
2 Tbsp sugar
2 tsp cinnamon
1 tsp vanilla
1/4 cup heavy cream
crushed corn flakes
“THE GOODNESS”
8 oz. block of cream cheese, softened
1 cup cool whip, softened
1 cup powdered sugar
STRAWBERRY SAUCE
2 cups strawberries
sugar, TT
First make “THE GOODNESS”. Blend all ingredients together and set aside.Next, make the Strawberry sauce. Blend strawberries and sugar together, adding sugar to get to desired sweetness. Set aside.Cut French bread into even slices about 1.5-2 inches thick.Blend together eggs, sugar, cinnamon, vanilla and heavy cream.Dip sliced french bread into egg mixture. Next dip into crushed Corn Flakes.Cook until done.Place one slice of French Toast on a plate. Layer a good amount of “The Goodness”. Top with another French toast. Drizzle strawberry sauce over top and swirl on some whipping cream.Enjoy!
Smothered Coronado Burritos
Super easy crockpot meal. I like to serve rice along with it to soak up the sauce. Also, adding jalapenos to the crockpot gives it a nice kick as well.
Chile Colorado Burritos
Ingredients:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce (at least 19 oz.)
2 beef bouillon cubes
1 can refried beans (I prefer refried black beans that I find in the Hispanic part of the grocery store)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese
Directions:
Chile Colorado Burritos
Ingredients:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce (at least 19 oz.)
2 beef bouillon cubes
1 can refried beans (I prefer refried black beans that I find in the Hispanic part of the grocery store)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese
Directions:
- Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
- When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
- Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
- Smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of beef, give or take, and roll into a burrito.
- Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top.
- Broil until cheese becomes bubbly, approx. 2-4 minutes.
- This recipe makes about 5-7 burritos depending on how big you make them.
Rumbi's Mango Chicken Salad
I found this recipe on Jamiecooksitup originally but when I tried to find it just now, I couldn't. Luckily, I printed it off way back when I made it. It was really yummy!
Rumbi's Mango Chicken Salad
Yeild: 8 servings
Salad:
1 head romaine lettuce, chopped
3 tomatoes, diced
2 mangoes, or 2 cans mandarin oranges
1/2 cup feta cheese
1 T sesame seeds
1 bag tortilla chips
5 chicken breasts (cooked and seasoned with lemon pepper and salt)
Brown rice, cooked and kept warm
Dressing:
1/4 cup dijon mustard
2 T lime juice
1 t chili powder
3/4 cup mayo (She always uses Best Foods Light)
1/2 cup white sugar
1/4 cup soy sauce
1/2 cup white vinegar
2 T minced garlic
2 T ginger powder
Rumbi's Mango Chicken Salad
Yeild: 8 servings
Salad:
1 head romaine lettuce, chopped
3 tomatoes, diced
2 mangoes, or 2 cans mandarin oranges
1/2 cup feta cheese
1 T sesame seeds
1 bag tortilla chips
5 chicken breasts (cooked and seasoned with lemon pepper and salt)
Brown rice, cooked and kept warm
Dressing:
1/4 cup dijon mustard
2 T lime juice
1 t chili powder
3/4 cup mayo (She always uses Best Foods Light)
1/2 cup white sugar
1/4 cup soy sauce
1/2 cup white vinegar
2 T minced garlic
2 T ginger powder
Cafe Rio Rice
My Sister Natalie gave me this recipe awhile back and I'm not really sure where she got it...I wish I could give credit where it is due because this stuff is gooood!
Cafe Rio Rice
3 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
1/2 bunch of cilantro
1 can green chilies
3/4 tsp salt
1 Tbsp butter
1/2 onion
1 1/2 cups rice
Blend Cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients. Simmer covered for 30 minutes, stirring often (about every 5 minutes) to avoid clumps. This tastes great with pulled pork. Can also use 3 cups chicken broth instead of the bouillon and water. If you don't have any green chilies, use some salsa verde.
THIS RECIPE DOES NOT WORK IN A RICE COOKER
The World's Best Chicken
I made this chicken a few weeks ago, and was skeptical about it being "the world's best". I don't think that it was the best chicken I've had, but it was flavorful and even my picky, food-indifferent husband told me that I should save the recipe and make it again...I've linked the title (below) back to the original blog that I got this recipe from and will continue to do that if I am borrowing someone else's recipe.
Serves 4
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Rosemary
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Rosemary
Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.
Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dried out, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (Line your pan with foil to keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring. You do not need to cover the pan with foil.
Season with chopped rosemary. And prepare for people to ask you to make it again!
PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.
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