Breakfast Hash

So Jessica over at how sweet it is popped up on my facebook feed this AM with this wonderful recipe: Grilled corn summer breakfast hash.  However, since I don't have any grilled corn, nor was I going to run to the store, buy corn, and grill it, I decided to make this dish MY way :D  Its still totally inspired by Jessica tho :D

I'm using bacon bits and frozen corn, so I jump straight in with roasting the potatoes, instead of making the bacon.  Because there is no bacon fat, I use a small bit of olive oil.

Start roasting your potatoes.   Put them in your pan on the stove in some oil.  Cook for 8-10 minutes.  Your potatoes will start to turn brown and yummy.

Add your bell pepper and green onion.  It will start to smell really really good right now. Cook for 5 more minutes.

Add some cut up zucchini.  YUM!  Cook for another 5 minutes.

This is what it starts to look like.

And this. SO MUCH WIN!

After cooking your mixture for another 5 minutes, turn off the heat and add your corn (I heated up my frozen corn) and bacon bits!

Look at this!  Bacon, peppers, potatoes, zucchinin, onion, corn, all mixed into one meal!










Lots of fun colors.

I'm sure adding mushrooms woulda been good too; too bad I don't have any right now :(










I wish, now, that I had taken more...

Or if you're TJ, you scramble some egg in with it all and mix it up.

Too bad I don't like scrambled egg...

2.5 tablespoons of bacon bits

4 potatoes, chopped into cubes

1 small zucchini, chopped

1 tsp of pre-chopped garlic (2 tsp of garlic, minced)

1 yellow pepper chopped

1/2 red pepper, chopped

1 cup frozen corn, heated

1 tablespoon olive oil (you may not need this)

1 green onion, chopped

salt and pepper

Heat a skillet over medium heat. Add some oil, and add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. 

Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add more olive oil depending on how much oil is left. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring. Turn off heat, add in corn and bacon. 

chicken and garlic

Today I needed something to make for dinner so I browsed the internet and found an idea that I modified to fit my needs.

I thawed some chicken.

I put 1/4 c of olive oil and 1/4 tsp of pre-cut garlic in a bowl.

I put 1/2 c of grated parm cheese and 1/2 cup of panko bread crumbs in another bowl.

Dunk the thawed chicken in the oil, let the excess drip off.

Dunk in the Panko/Parmesan mix.  Flip to coat all sides evenly.

Arrange in dish.  Sprinkle garlic salt on top.

Place in a 425*F oven for 30-35 minutes or until the juices run clear.

Let sit for 5 minutes.  Eat.  VERY good.








5 (or so) chicken tenders
1/4 c olive oil
1/4 tsp pre chopped garlic (it comes in a jar)
1/2 c parmesan cheese (grated)
1/2 c panko bread crumbs (can use regular, i use panko)
Garlic Salt to taste.

preheat oven to 425*f

Dunk chicken in oil mix, let excess oil drip off.  Dredge through panko/parmesan cheese mixture, place in dish.  repeat with all pieces of chicken.  Sprinkle pinches of garlic salt on top

Bake at 425 for 30-35 minutes or until juice runs clear.

stuffed peppers

I based this recipe off the one from How Sweet It Is. she has really good (looking) food. This is the first of her recipe's i have made

4 red, green, orange or yellow peppers

1 pound ground beef

1/2 onion, chopped

3 garlic cloves, minced

3/4 cup parmesan cheese

1 29-ounce can of tomato sauce (I used 2 15 oz cans)

1/3 cup milk

1/3 cup basil

Preheat the oven to 400 degrees. Slice the tops off of the peppers and remove the ribs and seeds. Set aside.

In a skillet over medium heat, brown beef. Add chopped onion, sauteing until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Stir occasionally.

Mix the tomato sauce with the milk and remaining garlic clove and heat it over low heat. Stir in almost all of the basil, reserving some for garnish.

Stir1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of tomato sauce in mixing to coat. (I had to use a bit more tomato sauce) Turn off heat. Divide the mixture evenly between the four peppers, stuffing them to the top. Place in a dish that allows the peppers to stand. Spoon a bit of tomato sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers. Bake for 20 minutes, then cover with foil and bake for 30 more.

I also made corn (recipe below) and loaded casserole potatoes from betty crocker (in a box!)

Corn

add butter, corn, chili powder (as much as you want) and Parmesan cheese (as much as you used of the chili powder). Add some water. Microwave for 2-3 minutes, stir. microwave another 1-2 minutes if needed. serve.

HAITI!

So we're going to haiti for dinner tonight...thanks to Dixie, orphanage director at GLA, for the recipe...she gave it to my mom, and i got it from mom :D


Rice and Red beans (haitian rice and beans)

12 oz can cooked kidney beans
3 tsp salt
2 tbsp oil
4 garlic cloves, crushed/minced1/2 onion, finely chopped
1/4 tsp black pepper
2 cups long grain rice
2 whole cloves
1 green scotch bonnet pepper (opt)
1 thyme sprig
1 parsley sprig (opt)

Wash beans and drain.

Heat oil in a cast iron pot on med heat. Stir in garlic, onion, scallion, 2 tsp salt and black pepper for 2 minutes. Add and stir the cooked or canned beans and fry for 5 minutes until the beans are crisp. Add 4 cups of water and bring to a boil. Add the rice and cloves, stir, and boil until water evaporates. Lower heat, stir rice, and place the whole scotch bonnet pepper, thyme and parsley on top of rice. Cover and let cook for 20 minutes. Remove hot pepper, thyme, and parsley. Stir before serving.

Theres a red sauce for it, that i didn't make, but i will include the recipe in case you want to try it :)

red sauce

4 pieces of chicken
6 cups water
1 LARGE Tbsp mayo
2 cubes chicken boillion
4 cloves garlic, crushed
1 leek

Sauce:
1 cup broth from chix
green pepper, chopped small
onion, cut into rings
2 heaping TBSP tomato paste

cut 1 large green pepper or chop it into small pieces
slice one large onion and separate the rings.
boil 4 pieces of chicken in 6 cups of water to which you have added 1 Large TBSP mayo, 2 cubes of bouillion, 4 cloves of garlic crushed with 1 leek.

Remove chicken and cut it in bite size pieces. Save broth for the sauce.

In large pan over medium heat, add 1 cup broth, add the sliced green pepper.
Let this simmer until green pepper is starting to get soft. Then add about 2 heaping TBL spoons of tomato paste. Simmer over low to medium heat for about 5 minutes. Add the rest of the broth and bring to a boil. Add onions and boil for 30 seconds and remove the pan from the burner. Onions will continue
to cook. Salt and pepper to taste.

sometimes i add cumin and sometimes i add a hot pepper to boil with the sauce and then remove when its finished.


I did not use a scotch bonnet pepper because i don't like the heat and there were no funds for one. I also added chicken after the rice and water boiled while it was simmering for 20 minutes.
I used long grain rice, none of this "Minute" stuff...had the "real deal" and it had to be used up.

Cloves smell wonderful, and remind me of christmas, by the way.

I use extra virgin olive oil, just to make it a tad healthier (or try...its the thought that counts, right?)

Also, i don't have a cast iron pot, so i used a stock pot and it works wonderfully :D

making up food pt 2

so i had some grilled chicken tenders that were left overs...

TJ and i saute'd some onion and green and red pepper and garlic and added the chicken and some cheese and rolled it up in tortilla's and YUM!!!!

Crispy yogurt chicken

So tonight i made dinner for my parents and 3/5ths of my siblings...the other two are still off at college. I made ThePioneerWoman's Crispy Yogurt Chicken, but i didn't have any myself...i stayed in the basement working on sorting moms scrapbooking papers and "stuff".

However! Mom doesn't buy plain yogurt, and forgot while grocery shopping, so i used sour cream instead (lite) and it worked well! i'm sure it tasted fine too.

• 2 cups Plain, Unflavored Yogurt
• 2 cloves (to 3 Cloves) Garlic
• Parsley, To Taste
• 1 whole (juice Of) Lemon (which is ~2TBSP)
  
• Chicken Legs (or Thighs, Etc.) (i used chicken breasts)
  
• Salt To Taste
• 2 cups Panko Bread Crumbs (please use panko...its about 2.00 at the grocery store, so not that bad...they're yummy.)
  
• Butter (1 Pat For Each Piece Of Chicken)

Preparation Instructions

Pour yogurt into a mixing bowl. Peel and mince garlic; add garlic to the yogurt. Chop up a small amount of fresh parsley and add it to the yogurt. Add lemon juice. Mix together to combine.

Rinse chicken and pat it dry. Sprinkle with (kosher) salt.

In another bowl, place the bread crumbs. Sprinkle with salt and stir lightly. (i also put some parsley in the panko :D)

Butter a baking dish. With a pair of tongs, place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish.

Place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

Dad said its not something he'd put on his list of favorite food, but he did say it was good. :)

i didn't have any cuz i was busy, but i also thought it not to be something i should eat, missing a tooth...yes...the dentist stole a tooth on monday...it was decayed really far so it was either a root canal or an extraction, and i chose extraction.

so i've been on a semi-restricted diet...no soda for a bit, till it heals, which is sad :'(

making up food :)

So, we started out browning 1lb hamburger and 1 small onion, with about 3 cloves of minced garlic. also put a stock pot of water on to boil. made 2 boxes of mac'n'cheese, adding 2 cups of milk and about 3 TBSP of butter. also added about 1-1.5 cups of crumbled bacon (in a bag, from the store...so yummy!), various spices (as you wish, you may spice like you want :D), and shredded cheese. added it all together, it was yummy :)

TJ suggested calling it "cheeseburger macaroni" so there you have it :D

whole chicken legs

are harmed in the making of today's recipe. I modified a recipe from The Pioneer Woman, I made her spicy roasted chicken legs. The original recipe can be found here. However, i modified it and i'll give you my modified recipe instead :)

12 whole Chicken Legs
1.5 sticks Butter
Your Favorite Seasonings (i did chopped garlic, chili powder, pepper, salt, and basil)
1/8 cups Lemon Juice (or To Taste)

Melt butter in a saucepan. Pour lemon juice (fresh or bottled). Now add your seasonings. Stir it together until combined. Taste test to make sure its good, add what its missing.

Rinse your chicken legs. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.

Place them into a 400-degree oven for 30 minutes, or until the thermometer reads the right temp for chicken.

Yum!!!! I had to put mine in for about 50 minutes, cuz my oven isn't quite whole...its missing one of the panels so heat escapes pretty easily.

I put LOTS of chili powder on 4 of them, for TJ. TJ and C's lil sister S is over while their dad and C put insulation upstairs so that the upstairs can be finished and TJ can move up there :D Life around here'll be happier when TJ is upstairs - he'll be happy and then I can hang out with him more :) (if the girl aint happy, aint nobody happy...ya know?) Now all that needs to be done is painting (white) and carpeting and then MOVE IN DAY :D