4-5 boneless chicken breasts or any type of chicken of choice
1 Bag of Cheese (any type of desired)
2 Cans of Cream of Chicken soup + 1 can of water
2 Tbsp. Worcesteshire Sauce
1 Tbsp. Soy Sauce
1 Tsp. Italian Herb Mix or herbs of your choice
1/2 Tsp. seasoning salt
1/8 Tsp. Ceyyenne Pepper
pinch of salt and pepper
1 Tsp. Spike Seasoning (optional)
2 Tsp. Garlic
Preheat oven to 325-350*F. get a cake pan or caserole pan and put everything in the pan but the chicken and the cheese and mix together. wash off the chicken and poke holes in it for the flavors to soak into the chicken then after washing the chicken put it in the pan and put in the oven for about 1 hour or until almost done. Then sprinkle 1 Whole bag of Cheese on the top and put back in the over for about another 10-20 minutes. Enjoy!!!
Wednesday, January 26, 2011
chicken catastrophe
Ingredients
- 1 Plastic gallon sized baggy
- about 5 Lbs. Chicken
- 1/4-1/2 C. Olive Oil
- 1 Tsp. Seasoned salt
- 1-2 Tbsp. Italian Herb Mix from Penzeys Spices or a variety of Herbs of your choice
- 1 Tsp. Spike (optional)
- 1 Tbsp. Worcestshire sauce
- 1 Tsp. Soy Sauce
- 1-4 Tsp. Garlic Powder depending on how garlicy you like it
- 1 Tsp. Salt and Pepper
Directions
- Preheat oven to 325*F. get a Large roasting pan or cake pan and set aside till later. wash off the chicken then afterwards, stab holes in the chicken with a knife or something sharp (helps get the flavors to soak into the chicken. Then get the gallon baggy and put all of the ingredients in the bag and mix together. then put in the fridge in a bowl after being mixed together and let marinade for about 20 mintues to 1 hour. then take the chicken out of the fridge and let sit at room temp for about 10 minutes, then get the roasting pan or cake pan and seperate the pieces of chicken in the pan and bake/roast for about 1 hour or until no blood is visible. enjoy!!
Sunday, January 2, 2011
My Homemade Steak on the Grill Recipe
1 Package of Sirloin Steaks or steak of your choice
also need a meat tenderizer to tenderize the meat
For the Rub:
1 Tsp. Chili Powder
1 Tsp. Paprika
1/2 Tsp. Dried Cumin
1 Tsp. Ancho Pepper
1 Tsp. Garlic
1 Tsp. Chipotle Seasoning
2 Tbsp. Brown Sugar
1 Tsp. Oregano
1 Tsp. Pepper corn
1 Tsp. Chipotle Mustard
1/2 Tsp. Allspice
pinch of Ceyyenne Pepper
Marinade:
1/2 C. Terryaki Soy Sauce
4 Tbsp. Worcestershire Sauce
3/4 C. Packed Brown Sugar
2 Tsp. Garlic Powder
2 Tsp. Paprika
1/2 Tsp. Cumin
1 Tbsp. Onion Powder
1/4 Tsp. Lemon Juice
1/4 C. honey
2 Tbsp. Olive Oil
get a medium sized bowl and put everything from the marinade in the bowl and mix up well. then get a meat tenderizer and a plastic ziploc bag and put the steak in the bag. then take the meat tenderizer and beat the steak till its comepletely tenderized full of holes. then take out of the bag and put the steak in the teryaki MARINADE and put in the fridge covered for about 1-4 Hours. then take out of the fridge and put aside. get a small bowl for the rub. put everything from the run in the bowl and mix together with a spoon till well mixed. then take a steak out of the marinade and lightly sprinkle or heavy sprinkle the rub on the steaks and rub in good then let sit on a plate or in a bowl for about an hour at room temp. and set aside till the grill is hot and coals are comepletely white with no black coals.
for the grill: put any flavor of charcoal in the grill and let the coals turn comepletely white and hot. you can use charcoal or wet woodchips, woodchips work the best. when the coals are ready get the steak and put on the grill. dont flip the steak more than once on each side or it will cause the steak to become hard and chewy. cook to desired rareness.
also need a meat tenderizer to tenderize the meat
For the Rub:
1 Tsp. Chili Powder
1 Tsp. Paprika
1/2 Tsp. Dried Cumin
1 Tsp. Ancho Pepper
1 Tsp. Garlic
1 Tsp. Chipotle Seasoning
2 Tbsp. Brown Sugar
1 Tsp. Oregano
1 Tsp. Pepper corn
1 Tsp. Chipotle Mustard
1/2 Tsp. Allspice
pinch of Ceyyenne Pepper
Marinade:
1/2 C. Terryaki Soy Sauce
4 Tbsp. Worcestershire Sauce
3/4 C. Packed Brown Sugar
2 Tsp. Garlic Powder
2 Tsp. Paprika
1/2 Tsp. Cumin
1 Tbsp. Onion Powder
1/4 Tsp. Lemon Juice
1/4 C. honey
2 Tbsp. Olive Oil
get a medium sized bowl and put everything from the marinade in the bowl and mix up well. then get a meat tenderizer and a plastic ziploc bag and put the steak in the bag. then take the meat tenderizer and beat the steak till its comepletely tenderized full of holes. then take out of the bag and put the steak in the teryaki MARINADE and put in the fridge covered for about 1-4 Hours. then take out of the fridge and put aside. get a small bowl for the rub. put everything from the run in the bowl and mix together with a spoon till well mixed. then take a steak out of the marinade and lightly sprinkle or heavy sprinkle the rub on the steaks and rub in good then let sit on a plate or in a bowl for about an hour at room temp. and set aside till the grill is hot and coals are comepletely white with no black coals.
for the grill: put any flavor of charcoal in the grill and let the coals turn comepletely white and hot. you can use charcoal or wet woodchips, woodchips work the best. when the coals are ready get the steak and put on the grill. dont flip the steak more than once on each side or it will cause the steak to become hard and chewy. cook to desired rareness.
My HomeMade Roasted Red Potatoes
1 5 Lb. Bag of Red Potatoes
1 Tsp. Thyme
2 Tsp. Garlic Powder
1/2 Tsp. Oregano
1 Tsp. Rosemary
1/2 Tsp Dill Weed
1/4 Tsp. Basil
3 Tbsp. Olive or more till just lightly covered
Salt and Pepper to taste
1 small yellow onion and 2 stalks of Green Onion Chopped
Fresh Parsley just lighly cover the potatoes
1 Tbsp. Butter add more butter to taste towards the end
Topping:
Bacon Bits and Sour Cream (optional)
Directions: Preheat oven to 425°. Rinse off the red potatoes. then cut them up in quarters and put in a Large Bowl. when potatoes are all cut up add the Thyme, Garlic, Oregano, Dill Weed, Basil, Olive Oil, Salt and Pepper, yellow and green onion. and mix up well. then chop the parsley into flakes and add in the bowl and mix together. get a baking pan or cake pan and add the potatoes in the pan and put in the oven untill golden brown or potatoes are soft but not like mashed potatoes soft. then take outta the oven and add the butter. let cool off and top with bacon bits or sour cream if desired. Hope you all enjoy another great recipe.
1 Tsp. Thyme
2 Tsp. Garlic Powder
1/2 Tsp. Oregano
1 Tsp. Rosemary
1/2 Tsp Dill Weed
1/4 Tsp. Basil
3 Tbsp. Olive or more till just lightly covered
Salt and Pepper to taste
1 small yellow onion and 2 stalks of Green Onion Chopped
Fresh Parsley just lighly cover the potatoes
1 Tbsp. Butter add more butter to taste towards the end
Topping:
Bacon Bits and Sour Cream (optional)
Directions: Preheat oven to 425°. Rinse off the red potatoes. then cut them up in quarters and put in a Large Bowl. when potatoes are all cut up add the Thyme, Garlic, Oregano, Dill Weed, Basil, Olive Oil, Salt and Pepper, yellow and green onion. and mix up well. then chop the parsley into flakes and add in the bowl and mix together. get a baking pan or cake pan and add the potatoes in the pan and put in the oven untill golden brown or potatoes are soft but not like mashed potatoes soft. then take outta the oven and add the butter. let cool off and top with bacon bits or sour cream if desired. Hope you all enjoy another great recipe.
my Homemade Stuffed French Toast
French Toast Dip Mixture
cinnamon raisin bread works the best or just use white bread
5 jumbo Eggs
2 Tbsp. Milk
1 fresh squeezed Navel Oranges
1/4 C. Apple Sauce
2 Tsp. Cinnamon
1 Tsp. Nutmeg
1 Tbsp. Honey
1/4 Packed Brown Sugar
1 Tsp. Salt
Stuffed French Toast Stuffing
2-4Large Apples Cut into 1/4 Inch. thick slices or into thin slices
1 and a Half Fresh Squeezed Navel Oranges
1 Tbsp. Milk
1/4-1/2 C. Apple Sauce
1 1/4 Tsp. Cinnamon
1/2 Tsp. Fresh Grated Nutmeg or dried Nutmeg
1/2-1 C. Packed Brown Sugar
1 Tsp. Salt
3 Tbsp. Honey
2 Tbsp. Peanut Butter
2-4 Tbsp. Butter (dont add till u put in saucepan)
1 Tbsp. and 1 Tsp. Cornstarch ( dont add till apples are soft and cooked) (add last or it will burn)
Cool Whip or Whipped Topping
Directions: get a mdeium sized bowl. cut and peel the apples then put in the bowl then quickly add the Oranges so the apples dont start to brown. then add everything else in the bowl when the apples are cut up besides the Cornstarch And Butter. Mix up well. then get a medium sized saucepan and add the butter to the pan. then add the apple mixture in the pan when the butters all melted and put on medium heat untill the apples are soft or just slightly crunchy not hard to chew. then when apples are done add the cornstarch and keep the heat on till the cornstarch is thickening the apple stuffing. then turn off the heat and let sit.
Directions for the french toast: get a frying pan and add some butter to the pan but dont turn on the pan yet. get another medium sized bowl and add all of the French Toast Dip Mixture and mix together very well. heat up frying pan till hot. then get 2 pieces of Cinnamon Raisin Bread or White Bread and dip in the french Toast Mixture and throw in frying pan till golden brown and crispy. then put the french toast on a plate and add the Apple Stuffing to the center of the french toast then seal off. then put some peanut butter on the top of each piece of bread and add whipped topping and drizzle some honey on top. And Enoy :) .
cinnamon raisin bread works the best or just use white bread
5 jumbo Eggs
2 Tbsp. Milk
1 fresh squeezed Navel Oranges
1/4 C. Apple Sauce
2 Tsp. Cinnamon
1 Tsp. Nutmeg
1 Tbsp. Honey
1/4 Packed Brown Sugar
1 Tsp. Salt
Stuffed French Toast Stuffing
2-4Large Apples Cut into 1/4 Inch. thick slices or into thin slices
1 and a Half Fresh Squeezed Navel Oranges
1 Tbsp. Milk
1/4-1/2 C. Apple Sauce
1 1/4 Tsp. Cinnamon
1/2 Tsp. Fresh Grated Nutmeg or dried Nutmeg
1/2-1 C. Packed Brown Sugar
1 Tsp. Salt
3 Tbsp. Honey
2 Tbsp. Peanut Butter
2-4 Tbsp. Butter (dont add till u put in saucepan)
1 Tbsp. and 1 Tsp. Cornstarch ( dont add till apples are soft and cooked) (add last or it will burn)
Cool Whip or Whipped Topping
Directions: get a mdeium sized bowl. cut and peel the apples then put in the bowl then quickly add the Oranges so the apples dont start to brown. then add everything else in the bowl when the apples are cut up besides the Cornstarch And Butter. Mix up well. then get a medium sized saucepan and add the butter to the pan. then add the apple mixture in the pan when the butters all melted and put on medium heat untill the apples are soft or just slightly crunchy not hard to chew. then when apples are done add the cornstarch and keep the heat on till the cornstarch is thickening the apple stuffing. then turn off the heat and let sit.
Directions for the french toast: get a frying pan and add some butter to the pan but dont turn on the pan yet. get another medium sized bowl and add all of the French Toast Dip Mixture and mix together very well. heat up frying pan till hot. then get 2 pieces of Cinnamon Raisin Bread or White Bread and dip in the french Toast Mixture and throw in frying pan till golden brown and crispy. then put the french toast on a plate and add the Apple Stuffing to the center of the french toast then seal off. then put some peanut butter on the top of each piece of bread and add whipped topping and drizzle some honey on top. And Enoy :) .
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