January 29, 2010

White Chicken Chili


2 lb. chicken-cut in to 1 inch pieces
2 tbs. minced onion flakes
3 tsp. garlic powder
2 tbs. olive oil

5 - 15oz cans great northern beans (drained and rinsed)
3 -14 oz cans chicken broth
2-4 oz can diced green chilis
2 tsp. salt
2 tsp. oregano
2 tsp. cumin
1/4 cayenne pepper

2 cups sour cream
1 cup heavy cream

Cook chicken. Add onion, garlic powder, and olive oil. Saute.
In a large pot add beans, chicken broth, chilis, salt, oregano, cumin, and cayenne pepper.
Heat through.
Add sour cream and cream. Continue to cook to combine.

Rate It!
Jen: 9
Kile: 9
Kiley: 9
Madee: 7.5
Destrie: Good!

January 28, 2010

Airman Anderson Chicken

A Chinese take out recipe from Sunny Anderson on Food Network.


  • Vegetable oil, for frying
  • 8 boneless skinless chicken thighs
  • 2 eggs
  • 2 teaspoons cayenne pepper
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 orange, zested
  • 1 1/2 cups orange juice
  • 1/3 cup dark brown sugar
  • 6 tablespoons butter
  • 2 teaspoons hot pepper flakes
  • 1 1/2 tablespoons Worcestershire sauce
  • In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.


Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated.

Rate It!

Jen: 8

Kile: 8

Kiley: 8

Madee: 7

Destrie: Good

Stormy Rice

I got this recipe off of Food Network. This recipe came from Sunny Anderson's show, in which she was making Chinese take out food.


  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup white rice, rinsed
  • 2 cups chicken broth
  • 1/4 cup slightly crushed peanuts
  • 2 scallions, chopped
  • Salt and freshly ground black pepper


In a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.

*Next time I make this rice, I will reduce the chicken broth to 1 1/2 cups. I will also try cashews instead of peanuts and will double the amount.

Rate It!

Jen: 8

Kile: 5

Kiley: 8

Madee: 7

Destrie: not good

Green Bean Stir Fry

This recipe is from Sunny Anderson on Food Network


  • 2 tablespoons honey
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 pound green beans, washed and trimmed, cut into
  • 1-inch pieces
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced


Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.

Rate It!

Jen: 6.5

Kile: no rating - he hates beans

Kiley: 4

Madee: 4.5

Destrie: did not try

January 25, 2010

Ranch Fries

This recipe and picture came from Real Mom Kitchen. I love this blog... can you tell?

Crispy Ranch Fries with Fry Sauce

1 (26 oz.) bag frozen extra crispy fast food fries (I used shoestring fries)
1 pkg. dry ranch dressing mix, divided
1/2 cup ketchup
1/2 cup mayonaise

  1. Measure out 1 Tbsp ranch dressing mix and set aside.
  2. In a small bow, mix mayo until nice and smooth. Then mix in ketchup and remaining ranch dressing. Put sauce in refrigerator.
  3. Preheat oven to 450 degrees. Spray a rimmed baking sheet with non-stick spray.
  4. Place fries in a single layer on you baking sheet and sprinkle evenly with the 1 Tbsp ranch dressing mix you set aside earlier.
  5. Bake for 11 to 15 minutes (or until you think they are nice and crispy). Serve fries with sauce.
Rate It!

Jen: 9
Kile: 9
Kiley: 7.5
Madee: 6.5
Destrie: Good!

Menu Planning Monday

Monday: Salmon, Brown Rice, and Veggies
(the alleged benefits of eating salmon better be real)

Tuesday: Burgers/Fries (Kile is going to grill the burgers)

Wednesday: Tossed Salad with Rotisserie Chicken
(I get the chicken at Sam's Club-super delicious and super cheap)

Thursday: TBA- new recipe day!

Friday: White Chicken Chili

January 24, 2010

Market Street Grill Potatoes a.k.a."Gail's Favorite Potatoes"

This recipe and photo came from the Real Mom Kitchen blog-the link to this is on the side. I have never eaten at Market Street Grill, but my brother in law who has, said these are pretty close to the ones you get at the restaurant. I made these for Christmas and my dad LOVED them so we may call them- Gail's Favorite Potatoes!


  • 3 large russet or baker potatoes, peeled and sliced thin ( I used Yukon Gold potatoes.)
  • 1 1/2 cups smoked Gouda cheese, grated
  • 1 1/2 cups heavy whipping cream
  • salt and pepper to taste (approximate 1/2 tsp. each)
  1. Slice potatoes. Mix sliced potatoes in a bowl with whipping cream, salt, pepper and cheese until everything is incorporated.
  2. Layer in a 9″x13″ baking dish no more than 1″ thick. Cover with foil and bake for one hour at 350 degrees. Sprinkle with dried parsley before serving.

Rate It!!
Jen: 8
Kile: 8
Kiley: 8
Madee: 7
Destrie: Good.

January 22, 2010

Cheeseburger Soup


1 lb ground beef
2 Tbs. minced onion flakes
3/4 c. sliced carrots
1 tsp. basil
1 tsp. parsley flakes
4 T. butter
3 c. chicken broth
4 c. potatoes-diced
1/4 c. flour
8 oz. Velveeta Cheese
1 1/2 c. milk
3/4 tsp salt
1/2 tsp pepper
1/4 sour cream

Brown ground beef and set aside. In the same pan saute, onion flakes, carrots, basil, and parsley, and 1 T. butter until tender- about 10 minutes. Add broth, potatoes, and beef. Bring to a boil. Reduce heat and cover and simmer for 10 minutes until potatoes are tender. In a small saucepan, melt remaining butter add flour cook and stir for 5 min. until bubbly. Add to soup, bring to a boil and cook for 2 minutes. Reduce heat to low and add cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Rate It!
Jen: 8
Kiley: 6.5
Madee: 5.5
Destrie: Good

January 20, 2010

Sausage Cups


  • 1 (12 ounce) package won ton wrappers
  • 1 pound Bob Evans® Original Sausage Roll
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup Ranch dressing


  1. Preheat oven to 350 degrees F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert won ton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes until bubbly. (I use home made ranch dressing-the recipe is on this blog.)

Rate It!

Kile: 6
Kiley: 9
Madee: 6.5
Destrie: good

January 19, 2010

Frito Chili Cheese Wraps

We had these awhile ago at Sonic. We thought they were super good, so we started making them at home.


Grated Cheddar Cheese

Warm chili. Spread a couple spoonfuls on to tortilla. Add cheese and Fritos. Roll up and eat.

*To be healthy, we used whole wheat tortillas, and turkey chili.

Rate It!
Jen: 9
Kile: 8.5
Kiley: 7
Madee: 9
Destrie: Good

January 18, 2010

Teriyaki Salmon with Glazed Broccoli Salad


2 TBS honey
2 TBS low sodium teriyaki sauce
1 TBS rice wine vinegar
4 scallions timmed and sliced
2 cloves garlic- minced
1/2 cup sliced almonds
1 bunch broccoli- cut in to bite size pieces
4 salmon fillets (4 oz size)
2 tsp. corn starch

Combine honey, teriyaki sauce, vinegar, scallions and garlic. Divide in half- set aside.
Line a baking sheet with foil. Position top oven rack 6 inches from heating element.
Toast almonds over medium heat for 6 minutes. Remove almonds-wipe out skillet.
Place 1/4 cup water in skillet. Add broccoli and cook, covered for 7 -8 minutes.
Place salmon on baking sheet and brush with 1/2 the teriyaki mixture. Broil for 5 to 8 minutes.
Stir corn starch into remaining teriyaki mixture and pour in to skillet.
Bring to a simmer Cook for 4 minutes to thicken the glaze.
Stir in almonds and serve with salmon.

Rate It!

Jen: Salmon: 7 Broccoli: 9
Kile: Salmon: 5 Broccoli: 7
Kiley: not home for dinner
Madee: Salmon: 1 Broccoli: 6.5
Destrie: Salmon: not good Broccoli: Good

Menu Planning Monday

I have decided to add a new element to the blog. Each Monday, I will post our meals for the upcoming week, along with some of the recipes.

Monday: Teriyaki Salmon w/ Glazed Broccoli Salad
Tuesday: Frito Chili Cheese Wraps
Wednesday: Sausage Cups/Tossed Salad
Thursday: TBA-New Recipe Day
Friday: Cheeseburger Soup

January 14, 2010

Nothing today folks...Sorry

I had originally decided that Thursday would be new recipe at our house.
1) because I am done with my work week on Thursday.
2) a scheduled day to try new recipes...FUN!!

Last Thursday, I made Orange Scented Carrot Soup and Tuna/Bread Salad. I knew I was going out on a limb...and that my family probably wouldn't like it, but I wanted to be adventurous. These recipes came from the show $10 dollar dinners, on Food Network. Long story short- no one cared for them, so I decided not to post them here.
Fast forward to this Thursday, I was going to be gone for several hours, so I choose a recipe that I could put in the oven and it would be ready when I got home. I made Oven Baked Pot Roast w/ Carrots and potatoes. After just finishing dinner... I am not impressed. The veggies were ok, but the meat was tough. I will not be posting this recipe either.
I just wanted to tell everyone out there that the only way to cook a roast is in the slow cooker. It will come out moist and delicious every time.
Hopefully next Thursday I will have made something that is worth posting.

January 13, 2010

Kiley's Beef Stroganoff

This is not a "new" recipe, I have been making it for years. We had it for dinner last night, so I thought I would post it. I am calling it "Kiley's Beef Stroganoff" because she loves it. When she was 4 years old and in preschool, she was asked to bring her favorite food to share with her preschool class. She asked me to come to preschool and make beef stroganoff for her preschool friends! Kiley requests this meal often. Kiley and I really like it, but the rest of the family only "ish" like it.

1 lb gound beef (cooked)
1 -10.5 oz can cream of mushroom soup
1- 10.5 oz can beef consome soup
1- 16 oz. sour cream
salt and pepper to taste

Combine all ingredients in a pot and heat until combined.
Serve over rice.

Rate it!!

Jen: 9
Kile: 6.5
Kiley: 10
Madee: 4
Destrie: ok- he will eat it.

January 11, 2010

Sunny Peanut Butter Chews

Sunny Peanut Butter Chews

  • 1/3 cup peanut butter
  • 3 Tbsp. butter or margarine
  • 1 (10 oz.) bag miniature marshmallows
  • 5 cups Golden Graham cereal

1. Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray.

2. In 3-quart saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted; remove from heat. Gently stir in cereal, 1 cup at a time, until evenly coated.

3. Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.

Microwave Directions: Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray. In 3-quart microwavable bowl, microwave peanut butter, butter, and marshmallows uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Gently stir in cereal, 1 cup at a time, until evenly coated. Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.This recipe and picture came from Real Mom Kitchen. I had to try these because Madee love peanut butter. These were really good. The whole pan was gone in a matter of minutes!

Rate It!

Jen: 9

Kile: 9

Kiley: 5

Madee: 6.5

Detrie: Good

January 1, 2010

Dave's Chili Cheese Dip

I don't know who Dave is and I don't have a picture of this recipe, but dang... it is tasty. I sampled this at Lee's Market place the other day and I ended up making it for our New Year's Eve party.

1- 2 lb. package of Velveeta Cheese
2- 15 oz cans of no bean chili
1- 15 oz can diced tomatoes with green chiles

Cut the Velveeta in to chunks, mix all ingredients in a crock pot on low.
Heat until melted.
Serve with corn chips.

Rate It!!!
Jen: 9
Kile: 7
Kiley: 8
Madee: 9.5
Destrie: not good-he ate it though...