Sweet & Spicy Chili Chicken

So, as much as I would love for everyone to think that all of my recipes turn out perfect, they don't. Here is one that didn't. And I was SO excited about it too, because it seemed like such a great idea. This wasn't sweet or spicy or even flavorful. I might as well have you used cornflakes. Quite honestly, this was blah enough that I ate maybe 5 or 6 bites and then decided to just eat ice cream instead. If you have any suggestions as to what I could've done differently to make it better, I would really appreciate it!!

Ingredients:
1 c. crushed Sweet & Spicy Chili Doritos
2 chicken breasts
1 egg, beaten
2 tbsp. milk
salt and pepper

Directions:
Preheat oven to 375. Spray a baking dish with non-stick spray.

Combine egg and milk.

Salt and pepper chicken. Dip into egg mixture and then coat with crushed chips.

Place in baking dish and bake 30-40 minutes, depending on size of chicken breasts.

Yield: 2 servings

Source: me! No wonder it wasn't good!

Dad's Famous Cheese Eggs

First of all, eggs are really hard to make pretty. They just aren't really photogenic, you know? Second, these really aren't famous, but it sounded better than just "Cheese Eggs." This is one of my go to meals when I am busy and don't have time to cook. If I am cooking for more than just me, I usually make some bacon or sausage, too.

Ingredients:
2 eggs
1-2 tbsp. milk
3 slices of cheese
2 tsp. honey mustard
salt and pepper, to taste

Directions:
Spray a bowl with non-stick spray. Crack eggs into bowl and whisk until blended.

Add milk, salt, pepper and honey mustard. Whisk again.

Tear up cheese and add. NOTE: If you are using Kraft Singles (or something similar), use 1.5 slices per egg. If you are using something thicker, like Velveeta, just use 1 thick slice per egg. This is very important. You need the right cheese to egg ratio. Even though, really, you can never have too much cheese.

Stir again. Pop into the microwave for 30 second increments. If you are making more than 1 serving, you can do 1 minute increments.

Serve with toast or biscuits!

Yield: 1 serving

Source: my dad :)

Cinco De Mayo Tacos with Margarita Slaw

Happy Cinco De Mayo!! In celebration, I made tacos! There was nothing extraordinary about the tacos - I did, however, make my own taco seasoning. Not only was it super easy, but I had all the ingredients on hand! To go with the tacos, I made Margarita Slaw instead of lettuce. I didn't particularly enjoy it, but I am picky and like things the way I am used to them! The boy thought it was good though. I did leave the Tequila out - I don't really like Tequila and I didn't have any and I didn't want to buy a whole bottle for one shot. If I was making it for company, I would probably include it.

Anyways, I'm just now getting over a terrible cold and cough and we don't have any vacations or anything planned, so I am hoping to get back into the cooking groove! My boyfriend is hosting an annual boys golf tournament (including his dad) at his house in a few weeks, and I am hoping to make a whole bunch of snacks and goodies for them, so we that to look forward to! :)

Taco Seasoning

Ingredients:
2 tsp. minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp. crushed red pepper (I used cayenne pepper instead)
1/2 tsp. garlic powder
1/4 tsp. oregano
1/2 tsp. ground cumin

Directions:
Combine all ingredients.

When ready to use, this is enough for 1 lb of meat. Add to meat and then add about 2/3 c. water.

Source: www.fabulousfoods.com

Margarita Slow

Ingredients:
12 oz. coleslaw mix
1/3 c. chopped cilantro
1/4 c. vegetable oil
Dash of sesame oil
3 tbsp. lime juice
1/2 tsp. lime zest
1 tbsp. orange juice
1 shot Tequila
Dash of Tabasco
Salt and pepper, to taste

Directions:
Place cabbage and cilantro in a large bowl.

In a separate bowl, combine remaining ingredients, except salt and pepper.

Pour over cabbage mixture and toss to coat.

Salt and pepper to taste.

Serve cold.

Source: www.jasonandshawnda.com/foodiebride

Finest Foodie Fridays!!!!

Okay, I know I am a big fat dork, but when I got an email this morning that I was going to be featured on Finest Foodie Fridays, I about wet my pants! I know, you needed to know that.

So, no recipe today - sorry for the lack of posts. I just got back from vacation and now I have an awful cold, but I am hoping to be back next week in full force!

In case you didn't see it, here is the link to Finest Foodie Fridays: http://www.foodieblogroll.com/finestfoodiesfriday/finest-foodies-friday-picks-for-may-1-2009

Yay! This is so exciting!!!!!!

Mongolian Beef

In case you haven't noticed, I have been in an Asian kind of mood lately! Sorry for the lack of posts lately, but last week marked the start of a crazy month and I won't be in my own kitchen for awhile. So, I leave you with Mongolian Beef. This was a GREAT recipe! The flavor was awesome, the boy really liked it. My only problem was the actual cut of beef. I am super picky about meat. Next time I make this, I'll just use a better cut of beef and then it will be perfect! Originally, I was going to attempt to make fried rice, but ended up using a Lipton Side - Beef Lo Mien, which was good, especially when topped with the yummy Mongolian Beef sauce.

Ingredients:
1 lb. flank steak, thinly sliced
1/4 c. cornstarch
3 tsp. oil
1/2 tsp. grated ginger (I used ground ginger, since that is all I had)
1 tsp. chopped garlic (I was in a hurry and just used garlic powder)
1/2 c. water
1/2 c. soy sauce (I used low sodium)
1/2 c. brown sugar
1/2 tsp. red pepper flakes

Directions:
Make sure steak is dry. Mix with cornstarch and coat well. Shake off the excess cornstarch.

Heat 1 tsp. of oil in the skillet (or wok - I don't have a wok). Add garlic, ginger, water, soy sauce, brown sugar and red pepper flakes.

Cook 2 minutes and then transfer to a bowl.

Add remaining oil to skillet (or wok). Cook meat. Add the sauce back to the skillet.

Yield: 3-4 servings

Source: www.pinkbites.com

Teriyaki Chicken Noodle Bowl

Long time no post! I've been super busy lately... so this was the PERFECT meal since I had no time! No more than 10 minutes of prep time and no more than 15 minutes of cooking time. That is what I like for a weeknight meal! And even better, the boy absolutely loved it! Sah-weet!!! It just doesn't get any better than that!

Ingredients:
1 lb of chicken
1/2 bottle teriyaki marinade
1 package of Lipton Teriyaki Noodles (or something similar)

Directions:
Sometime at least 30 minutes before cooking, cut up the chicken and throw it in a ziploc with the marinade. It needs to marinate for at least 30 minutes. I did all this the night before I was planning on making this.

When you are ready to cook - read the directions on the Lipton Noodle package. You should just need water and a little vegetable oil, if you want. Cook according to directions (I did the microwave directions and it took 10 minutes).

Meanwhile, while that is microwaving, throw the chicken in a skillet on medium-high heat and cook until done (no more than 7-8 minutes).

And you're done. See how easy that was?

Yield: 2 main dish servings

Braised Chicken

I made this last week for dinner, and let me tell you, if I had known it was going to take so freaking long, I wouldn't have made it! Or maybe just saved it for a weekend when I had more time! I guess I underestimated the time it would take for all the chopping. Anyways, this wasn't bad. The boy loved all the vegetables, but the chicken was just regular chicken. If I make this again, I think I might marinate the chicken for a few hours, instead of just brushing it on. I will say this - this was a very pretty dish (the picture doesn't do it justice). I just love food with lots of colors!

Ingredients:
3 chicken legs (I used chicken breasts)
3 garlic cloves
3 tomatoes
2 bell peppers (I used one red and one orange)
1 large onion
1/2 c. chicken broth
1/8 tsp. ground cumin
1 tsp. paprika powder
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
3 tbsp. oil
Chili pepper (optional)

Directions:
Preheat oven to 350.

Wash and slice 2 bell peppers into strips. Cut an onion in half and slice it up. Slice a medium to large red chili pepper. Wash and dice 3 tomatoes.

Grate or mince garlic cloves. Place garlic in a small bowl. Add oil and spices. Whisk.

Season chicken with salt and pepper. Heat 1-2 tbsp. oil in a skillet and brown the chicken. Transfer the chicken to an oven dish. Brush with half the marinade. Spread peppers and onions around the chicken and place a few slices underneath and on top. Lightly brush the vegetables with remaining marinade. Add the diced tomatoes. Pour 1/2 c. chicken broth over the vegetables (but not over the chicken so you don't disturb the seasonings).

Bake for 1 hours. After 30 minutes, flip over the vegetables and spoon some of the juices over the chicken. Bake for an additional 30 minutes.

Yield: 3-4 servings

Source: www.thepioneerwoman.com/cooking