BBQ Chicken & Mozzarella Sandwich

Today, I couldn't decide on what to fix for lunch, but I knew I wanted to do something with chicken.  I had a bag of frozen boneless chicken breasts.  I took out two and defrosted 'em in the microwave.  While the chicken was defrosting, I preheated the oven to 375 degrees.

When the chicken defrosted, I put 'em on a baking sheet.

I was in the mood to add barbecue sauce to 'em.  So I grabbed a bottle of the barbecue sauce (I had the Kraft BBQ sauce on hand).  Poured about 1/4 cup into a small bowl and got my basting brush.   I brushed the chicken breasts with the barbecue sauce pretty thickly and then baked 'em for about 25 minutes.  

Meanwhile, I got a loaf of French bread and cut it in half.  It was just gonna be for me and my husband so I put the other half away for later (probably make pizzas with that).  I cut the half into half again, then cut into half lengthwise and arranged 'em on another baking sheet.

When the chicken was done, I let it rest for a few minutes.  I got my favorite knife and sliced 'em into 1/4 inch slices and arranged 'em on the bread.  Sprinkled mozzarella cheese on top of the chicken and broiled 'em until the cheese melted.

When the cheese melted, I took 'em out of the oven and put the halves together to make a sandwich.  

Very hearty and will make you full easily!

Ingredients:

2 boneless chicken breasts

1/4 cup barbecue sauce (any brand, but needs to be thick)

1/2 loaf French bread, cut into half

Mozzarella cheese

Preheat oven to 375 degrees.  Brush chicken with barbecue sauce. Bake chicken for 20-25 minutes or until done.  Let chicken rest before slicing into 1/4 inch slices.   Divide the chicken onto the 4 pieces of French bread, and sprinkle with however much mozzarella cheese you like.

Broil until cheese is melted, then put the halves together to make a sandwich.  Enjoy!  Mmmmmm....

Pizza-dillas

Pizza-dillas!

I was being lazy one night...and decided to make these for dinner.  They were pretty yummy.  A mix of pizza and quesadillas...so you get pizzadillas!  Fusion cuisine at its trashiest. :)

I didn't measure everything, but all you need are:

• tortillas (I used corn tortillas, but flour tortillas would work well)
  
• mozzarella cheese, shredded
  
• pepperoni (or your favorite pizza toppings)
  
• spaghetti or pizza sauce (for dipping)
  
• 
  
• Optional: nonstick spray or oil
  

I sprayed the outsides of the tortillas with the nonstick spray to make 'em crispy (you could put a little oil in the pan if you don't want to use the nonstick spray).  I used my electric griddle for the pizza-dillas.  Sprinkle the bottom tortilla with mozzarella cheese and toppings (I used pepperoni).  Top with another tortilla.  Flip when cheese melts or the bottom looks toasty.  Cook til both sides are toasty (just like grilled cheese sandwiches).  Cut into wedges with a pizza cutter, and serve with spaghetti/pizza sauce for dipping.

Tortillas cooking on the electric griddle (I had it on 350*F)

Then cut up into wedges and served with sauce...I served it on a paper plate!  That's how lazy I felt that night...didn't even want to wash dishes.

Nutty Pineapple Dip

Nutty Pineapple Cream Cheese Dip

This is a really easy dip recipe.  It's always a huge hit whenever I bring it to parties.

All you need is:

• 8oz (small) can of crushed pineapple, WELL DRAINED (IMPORTANT!)
  
• 2-8oz blocks of cream cheese
  
• 4 oz chopped pecans
  
• 1 bunch green onions
  
• (OPTIONAL) chopped ham
  

It's important you drain your pineapple very well, or it won't hold together very well.  It'll be runny, but still tasty (I learned my lesson!).  Wash the green onions and chop them up.  You can soften the cream cheese if you want, it makes it easier to mix.  Mix all the ingredients in a bowl and refrigerate until ready to serve.  Serve with crackers (I prefer the Ritz or the Club crackers with this dip).  

I didn't make it with ham this time but enjoy the pictures!

My pretty bowl with all the ingredients...getting ready to be mixed.  This is one of my favorite mixing bowls...it's got butterflies on the inside and outside!

A beautiful close up of the ingredients...minus the ham!

Already mixed and ready to serve!  You can mold it, but I'm lazy and serve it as is, sometimes. :)

Tie-Dye Cupcakes

It's been a while since I last posted. Guess what? We are gonna have a baby...due in about 7 weeks! It's amazing how time has gone by so fast!

Well, here's my latest food adventure: Tie-Dye Cupcakes.

I had been reading some cooking blogs online, and for some reason, those cupcakes caught my eye. They looked like fun to make, so I did a little research. They look hard and complicated to make, but they're actually really simple. Just a few extra bowls and spoons to wash.

All you really need is:

• *white cake batter (either mix or homemade)
  
• *food coloring
• *frosting (if you want)
• *bowls
• *spoons
• *muffin pan

With this one, I used a white cake mix and made batter according to the directions on the box.

4 bowls of plain batter, a box of food coloring (neon!) and the cake mix box.

Hubby wanted to join in, and he had a blast adding the food coloring. His shirt says it all!

Hubby and me spooning the different colors in each cup (no mixing! Just gently spooning each color on top of each other randomly).

Cupcakes getting ready to warm up in the preheated oven (350F according to the box directions).

Same batch of cupcakes all baked up beautifully!

Close up of the first batch of cupcakes

Close up of the cupcake that I just had to try. It looked sooooo good, after frosting it with homemade buttercream frosting.

Now startin' to undress the sweet cupcake...

Beautiful insides. Definitely looks tie-dyed, huh? :) It was definitely yummy.


Buttercream frosting recipe (from the C&H powdered sugar box)

1 lb. box of powdered sugar
1/4 cup milk (I added a little bit more since it was so thick)
1 tsp vanilla extract
1 stick salted butter (softened)

Beat with electric mixer 2 minutes, scraping bowl often. For thinner consistency, add milk a little at a time. Frosts one 8-inch 2-layer cake.

Easy Southern Sweet Tea

My dad used this method for unsweetened tea, but my method involves sugar. :)

SOUTHERN SWEET TEA
(made in a gallon jug)

INGREDIENTS

• 1 gallon water (I used storebought, but any gallon of water should be fine)
• 1/2 to 1 cup sugar (use however much sugar you want)
• 6 tea bags

TOOLS

• Funnel (I keep a funnel for cooking only)
  
• small sauce pan
• gallon jug that the water comes in

Pour some of the water (from the gallon jug) into a small saucepan. Boil the water.


While the water is trying to boil, get the tea bags ready and put the funnel on top of the jug. Pour sugar in through the funnel.


When the water is boiling (rolling boil), turn off the burner (important!). Put the tea bags in the water and let them relax in the hot spa. Set the timer for 10 minutes.

When the time is up, take the tea bags out and pour the tea water through the funnel. Close the lid on the jug and shake it well (holding the lid shut as you're shaking it). Make sure the sugar and tea is blended well.


Ready to drink!

Coconut Pecan Bread

Coconut Pecan Bread

Adapted a little from this recipe: Coconut Bread

• 2 cups flour
• 1 1/2 cups milk
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons melted shortening
• 1 egg (beaten)
• 1 teaspoon vanilla
• 1 cup coconut
• 3/4 cup pecans (more or less to your liking)
  

1. Sift flour, baking powder, salt & sugar in a bowl.
2. Add melted shortening & milk.
3. Next add beaten egg, pecans and coconut.
4. Bake in greased loaf pan for 1 hour at 350 degrees.

I made this (prep time was less than 10 minutes!) just tonight. I cut one slice to taste it (and to let my hubby have half a slice, as you see in the pictures). I baked this to bring to work (I had promised a co-worker I'd try to make her a coconut nut bread, since she loves coconuts and pecans (as I do!). It's a little chewy (but the good kind of chewy) but very moist and yummy.

Very easy beginner quick bread recipe.

Mystery Pecan Pie

I had a good Thanksgiving so far...and it's only halfway over. Still got another dinner tonight at my folks' (along with my brother's going away party).

I made pumpkin cookies (which weren't bad...at least they were lowfat) and mystery pecan pie (first pie I ever made COMPLETELY from scratch...even the crust!). The pecan pie was so delicous...Hubby's uncle said, "Wow...I've never had pecan pie like that!"

I mentioned the pie to my brother-in-law (even showed him the cook book) on Tuesday night when he came over. On the night before Thanksgiving, he was hoping I would bake that pie since it sounded so good. He had some during the dinner! ;)




Pillsbury bake-off cookbook from 1981. My mom had made this pie a lot when I was growing up...and it's one of my dad's favorite pies.


The recipe page...looks really yummy. The pecan pie has cream cheese in it. That's why it's a mystery. :-)


You can see what my mom wrote on the top "Very Good!"


My very first pie from scratch. Definitely DELICOUS!!!!!

Recipe:
MYSTERY PECAN PIE
unbaked 9 inch crust (or prepared pie pastry)
8 oz cream cheese, softened
1/3 cup sugar
1/4 tsp salt
1 tsp vanilla
1 egg
1 1/4 cups chopped pecans

Topping
3 eggs
1/4 cup sugar
1 cup light or dark corn syrup
1 tsp vanilla

Heat oven to 375F. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 tsp vanilla and 1 egg; beat at medium speed until well blended. Spread in bottom of pastry lined pan. Sprinkle with pecans. In small bowl, combine all topping ingredients, beat on medium speed just until blended. Gently pour topping over pecans. Bake at 375F for 35 to 40 minutes or until center is firm to touch. Refrigerate leftovers. 8 servings.

Pecan Pie Cookies (Land O'Lakes)

I made those cookies after seeing 'em on a mailing list that I subscribe to (Land o' Lakes mailing list). I made and brought 'em to my husband's side of the family's Thanksgiving dinner. Those were gone so fast and they've asked me to make those again this year. Those were a huge hit on Thanksgiving last year, and I thought I'd post 'em right before this wonderful holiday!

This picture was taken from the Land o' Lakes website (I saved it on my computer and uploaded here so I didn't steal any bandwidth :))

PECAN PIE COOKIES

The flavors of pecan pie in a special thumbprint cookie.

Preparation time: 30 min Baking time: 8 min

Yield: 3 dozen cookies

Cookie Ingredients:

1		cup firmly packed brown sugar
3/4		cup LAND O LAKES® Butter, softened
1		egg
1		teaspoon vanilla
2		cups all-purpose flour
1		teaspoon baking powder

Filling Ingredients:

1		cup chopped pecans
1/2		cup firmly packed brown sugar
1/4		cup LAND O LAKES™ Heavy Whipping Cream
1		teaspoon vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets. .

TIP: These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.

Grilled Zucchini and Yellow Squash

Grilled Zucchini and Yellow Squash (cooked on the Foreman grill)

(keep in mind this recipe serves 2)

• 1 nice zucchini
• 1 nice yellow squash
• Garlic salt
• black pepper
• 1-2 tsp olive oil

Wash the veggies. Slice up the zucchini and the squash into 1/2 inch slices (try to keep them all the same thickness). Put into a bowl. Add the rest of the ingredients and stir to coat well. This is also a good time to experiment with spices.

Preheat the George Foreman grill. Arrange slices on the grill and close the lid. Cook for about 5 minutes or to desired doneness.

Nice and simple sidedish. :)

Chocolate Peanut Butter Cookies (Flourless)

I made those cookies for a co-worker’s birthday. The co-worker was a chocoholic...and also liked peanut butter. We had a very busy week at work, so I was pretty exhausted.

I decided on this modified recipe, because it only takes 20 minutes from start to finish, and I usually had all the ingredients on hand.

CHOCOLATE PEANUT BUTTER COOKIES (FLOURLESS)

• 1 cup peanut butter (preferably extra chunky)
• 1 cup sugar
• 1 egg
• 1 tsp vanilla (optional)
• 2-3 tbsp cocoa powder

Preheat oven to 350^oF. Mix all ingredients. Roll into one inch balls and flatten. (Optional: sprinkle sugar or crushed nuts on top). Bake 10 minutes. Let cool for a couple minutes before taking them off the baking sheet (they break easily when hot).

That’s all there is to it.