All posts filed under: Main Dish

Garlic Herb Chicken and Orzo

I’ve been on a quest lately to add more (good) recipes to my regular rotation, the process has been fun. I think my family members are happy too! I was getting bored with the meals I was cooking and presenting and I think they were bored with the regular dishes we were eating. All good. After looking at several different recipes on Pinterest for chicken and orzo, I came up with this. I love putting my personal flavor touches on already good recipes. This dish is quite tasty. Finish your plates with a squeeze or two of fresh lemon juice and bit of fresh chopped curly parsley for flavor pop and presentation. This dish does not disappoint, promise! Ingredients…, 1/2 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/4 teaspoon paprika 1 tablespoon olive oil 4 boneless skinless chicken breasts (or 6-8 tenderloin pieces) 3 cloves garlic chopped 2 tablespoons butter 2 cups low sodium chicken broth 1 cup uncooked orzo Lemon wedges Chopped curly parsley Instructions… …

Tamales 101

Well it’s that time of year, I woke up early this morning to get my batch of goodness done. Tamales at Christmastime are a tradition in my family. I can remember my paternal grandmother making them with my mom every Christmas season when I was child. My mom continued the tradition… now all 7 of my siblings try to carry on this holiday family tradition. In years past I’ve turned my tamales making into an event of sorts, inviting my daughters, cousins and grandkids to join the fun. I planned Christmas crafts for the littles and breakfast time treats for all. I would recommend doing this as a way of ringing in the holidays with loved ones and cooking ahead, if you have the time. Cooked tamales actually freeze very well. Today I have been lucky enough to have my mother in law’s influence in the tamale-making department and that’s a very good thing! I believe hers are thee best. Her masa (the outer shell of the tamale) is always spot on. The thickness of …

BBQ Ginger (Ale) Whole Chicken In The Crockpot 

Here’s what you need 1 whole chicken, rinsed and patted dry Half an onion, sliced 1 cup ginger ale  4 cloves garlic, peeled left whole  1 spring of fresh rosemary, or a tsp dried rosemary  1 1/2 tsp salt divided  1/8 tsp pepper  1 tsp ground paprika (not pictured)  2 cups of your fav bbq sauce  Slice up half an onion and layer your crockpot with the slices.  Stuff your chicken with the 4 garlic cloves (peeled and whole), the rosemary spring and 1 teaspoon of salt.  Place the chicken in the crockpot. Sprinkle the outside of the chicken with remaining 1/2 teaspoon salt, 1 teaspoon of paprika and 1/8 tsp of pepper. Now pour 1 cup of your favorite ginger ale (not diet) around the chicken.  Next, pour 2 cups of your favorite BBQ sauce on top of the chicken. Cook on low in a crockpot for 8 – 8 1/2 hours. Here I’m using a large chicken, 5.5 pounds, so I set the timer for 8 1/2 hours.  The result is the most …

Chilaquiles with Eggs Over Easy 💃🏻

I grew up on this stuff, it was a once a week staple as I remember. I  always looked forward to it. It took me years to perfect my own recipe. I like the final dish to be a bit crunchy therefore the timing is crucial in my book. Some aren’t so picky with the crunch level of their chilaquiles for me it makes all the difference. This makes for a great dinner, in fact that’s the way I remember my mom serving it, it also makes a great breakfast or brunch entree too.  I hope you’ll give my recipe a whirl. I take a big short cut here by using store bought tortilla chips. I say, why the heck not… they are  perfectly seasoned and cooked to perfection.  Gather your ingredients and chop the onion. All shown here except for the cilantro, which is certainly optional.  Cook the onion until translucent and soft. Add in the 3/4 cup of enchilada sauce. I used medium (heat level) today, use what you prefer.  I’m loosely 😉 …

Bulgogi Bowls 

WHAT IS BULGOGI? A wee bit of background info I gathered from the web…  “Bulgogi” is known as one of the most famous Korean dishes. Bulgogi is made from thin slices of prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients for the enhancement of its flavour and tenderness. It is then grilled or pan-cooked to be served, sometimes with a side of lettuce or other leafy vegetable. Its history starts as ancient as from the Koryo Period (918~1392) when the meat culture was called “Mac-joek”. The taste of Bulgogi has developed throughout the history with every region’s culture which has now led to a creation of various Bulgogi in the present time. Bulgogi, however, contains another meaning that is not as widely known as it is recognized as a beef dish; its literal meaning contains the meaning of “fire” (bul) and “meat”(gogi), therefore referring to the meaning of “cooking the meat on fire”, the barbeque. During the 20th century, Korean barbeque became …

Salmon W/Dill 

I recently started growing a few more herbs in containers. So far they are doing great! Here’s my new dill plant I have going… Isn’t she lovely?. Here’s some info you might find helpful on growing your own herbs in containers… https://www.gardeningknowhow.com/edible/herbs/hgen/growing-herbs-in-containers.htm Dill was the inspiration for the Salmon I made today. Though I used dried dill in the process I will be garnishing the finished salmon with fresh dill. This will add a wonderful and fresh flavor pop.  I found this recipe on All Recipes and tweaked it to my liking.  A few simple ingredients made for some fab tasting super moist salmon. I’ve got the butter already melted here.  The recipe comes together quick and cooks quickly as well, 25 minutes.  And walla!  Ingredients…  4 pieces of salmon 2 tablesoons butter 2 tablespoon lemon juice (by all mean us fresh if you have it on hand)  1 tsp dried dill 1/4 tsp garlic powder Salt and pepper to taste  Fresh dill for garnish, chopped.  Process… Preheat the oven to 350 Spray a glass …