Oven Roasted Chicken with Veggies

Tonight's supper could be a one pan supper, if you want to just have chicken and the veggies. But, there is always the option of adding on additional side dishes, if you so wish. 

Oven Roasted Chicken with Veggies
1 4-6 lb. whole chicken
1 lb. baby carrots
1 medium to large zucchini
1 medium to large onion chunked
Coconut oil

Cavendar's Greek Seasoning

Seasoning salt

Preheat oven to 450 degrees. While oven is preheating. Put baby carrots in bottom of a 9x13 pan. Add rough chopped zucchini and onion. Sprinkle with seasoning salt and Cavendar's Greek Seasoning. Remove giblets from whole chicken. Pour 2 Tbsp. coconut oil inside chicken, and move around to coat inside of chicken. Sprinkle in 1-2 Tbsp. Cavendar's Greek Seasoning, move chicken around to coat inside. Tie legs together with string. Put chicken on top of veggies, breast side down. Coat top of chicken with coconut oil and sprinkle more Cavendar's Greek Seasoning on top. Bake for 30 minutes. After 30 minutes is up, reduce the oven temperature to 350 degrees. Carefully tip the chicken to drain off any juices from the cavity and turn the chicken over. Coat the top of the chicken/breast with coconut oil and sprinkle with more Cavendar's Greek Seasoning. Bake an additional 20 minutes per pound or until chicken is cooked through and juices run clear. Let sit for 20-30 minutes before serving. You can tent it with aluminum foil during this time, if you wish.

Quick Meatloaf Cups

I thought meatloaf sounded good tonight, but I wanted something fast and my ground beef was still half frozen. Whoops! I guess that is what happens when I don't decide on this until 2 p.m. in the afternoon... And, well, supper needed to be ready around 4:30-ish. Again, whoops!

Quick Meatloaf Cups

1 lb. of ground beef or turkey (makes 12 cups)
Bread crumbs (about 1/2 C., I used gluten free)
Worcestershire sauce (about 2 Tbs.)
1 egg
1 pkt. french onion soup mix
Approx. 1/2 C. parmesan cheese (optional)

Sauce: 1/3 c. brown sugar, 1/3 c. ketchup, and 2 Tbsp. yellow mustard

Preheat oven to 375 degrees. Mix all meatloaf ingredients together, either by hand or in a Kitchen Aide mixer (that is what I do, because I do NOT like touching raw meat). Put in sprayed muffin tins. In a separate bowl, mix together sauce. After meat mixtures has been divided into tins, top with sauce. Bake for approximately 20-30 minutes, or until cooked through.

Original recipe: Temeculablogs

Another Oven Baked Fried Chicken

I had some more chicken legs to use up, so this was another take at oven fried chicken legs. The family liked this recipe better than the previous one. I would have to say that these did turn our really well, and honestly, not having to actually fry them made it a lot less of a mess to clean up.

Oven Baked Fried Chicken

1/2 C. all-purpose flour (I used gf)
1 tsp. salt
1/4 tsp. garlic
1/3 tsp. paprika
1/4 tsp. pepper

1 tsp. chili flakes
6-8 chicken drumsticks
1/2 C. butter, melted

Heat oven to 425 degrees. Mix the flour, salt, garlic, paprika, chili flakes, and pepper in a bowl. While you are mixing your coating, but butter in a shallow container that is wide enough to dip the legs in. Melt the butter in the microwave.

Dip the drumsticks into the butter, coating them completely. Roll in flour mixture to coat completely. Then, dip in the butter again and back once again into the flour mixture. 

Put the drumsticks in an ungreased pan. Bake, uncovered, until done, about 45-50 minutes.
Original recipe: howtobestunning

Beanie Weenie Cornbread Casserole!

Every once in a while I get a craving for Beanie Weenies. I cannot explain it. They are just good... Mmmmmm... So, with this in mind, I decided to make up a Beanie Weenie and Cornbread Casserole. I needed something that could be a complete meal with a salad on the side or something. This casserole is sooo good. Gourmet I tell ya! Pure gourmet! 

Beanie Weenie Cornbread Casserole

2 cans (14 oz.) Chili beans or pork and beans
1 pkg. hotdogs, sliced into rounds
2 Tbsp. dried minced onion
1/4 c. brown sugar
2 Tbsp. yellow mustard
1/4 c. bbq sauce or ketchup
Ground black pepper, to taste
1 box corn bread muffin mix

Preheat oven to 400 degrees. In casserole dish, mix up the beans, sliced hotdogs, onion, brown sugar, mustard, bbq sauce/ketchup, and pepper. In a small bowl, mix up corn bread muffin mix as per directions on box. The mix I used called for 1/3 C. of milk, I only used 1/4 c. Spoon cornbread mix over the top of the bean and hotdog mixture. Bake until cornbread is baked through, approximately 20-30 minutes. 

Marshmallow Caramel Popcorn... Sinful!

I was having a MAJOR sweet craving, and, well, I had NOTHING in the house that sounded even remotely good. So, while digging in the "holy land," aka Pinterest, I came across a recipe that I used for the base of the one I am posting below. I did tweek it a little bit, to make it doable, based on what I had available at home. Apparently, the grocery fairy has skipped our house AGAIN and I am going to have to make a run to the store tomorrow. This is one of my least favorite things to do, EVER.

This popcorn is SOOO gooey, and yummy... I ate this for supper tonight. Ssshhhh... Don't tell!

Marshmallow Caramel Popcorn
1/2 C. coconut oil or butter
1 C. brown sugar
1 1/2 Tbsp. light karo syrup (corn syrup)
14 large marshmallows
9 Tbsp. popcorn kernels or 1 pkg. microwave popcorn

Pop popcorn in 1-2 Tbsp. coconut oil, or if using microwave popcorn, pop the popcorn. Try to remove any unpopped kernels. In a small sauce pan put the coconut oil or melt the butter. Add the brown sugar, karo syrup, and marshmallows. Mix till everything is melted and blended well. With the coconut oil, it did not want to blend well, I had to use a whisk to get it to melt and blend as much as possible. There was still some oil that was not mixing in, but when the rest of the mixture got caramely, I just poured it all over the popped corn and it all stirred in well. Pour over popcorn  and stir well to completely coat the popped corn.
Original recipe: myglutenfreefoods

Fried Chicken Legs

I thought fried chicken sounded good tonight. Of course, it is one of the hottest days we have had so far this summer, but, well... Anyway. 

Earlier this afternoon, I had seen an article about research that had been conducted on mothers of children on the autism spectrum vs. mothers of "normal" children. I hate to use the word "normal" because, well, there really is no "normal," but you get the idea. So, according to this research, mothers of children on the spectrum have much higher levels of stress, anxiety, and depression. It also talked about some "trainings" that can help parents learn to relieve some of that stress and anxiety and help to fight off depression. I can completely relate to the outcomes of this article. Although, I think it can also apply to many dad's of children on the autism spectrum. It probably is true for parents of a child with just about any type of disability. Of course, in the middle of making this fried chicken, with matter covered hands, the girls start picking, pestering, and prodding each other. I think they have these little sensors that go off, letting them know that you are in the middle of something... How is it that it always turns out that way? 

Comfort food was definitely in store for this evening! Enjoy!

Fried Chicken Legs
12 chicken legs or chicken pieces

1 qt. of buttermilk or substitute

3 C. of flour

3 Tbsp. Seasoned Salt

2 tsp. Thyme

1/4 tsp. cayenne

1/2 C. milk

Oil or shortening for frying

Put the legs in a ziploc bag and cover with buttermilk, reserving about 1/2 cup, and let sit overnight, if possible. I only had mine marinate for about 1.5 to 2 hours. Preheat oven to 350. Remove chicken from buttermilk and pat dry. In a medium bowl, combine 2 cups of flour, 2 Tbsp. of seasoned salt, thyme, and cayenne. Add in milk and reserved buttermilk and stir to make a thick batter. In a separate dish, mix remaining flour and seasoned salt together. Heat oil or shortening in a deep cast iron skillet or dutch oven. There should be enough oil to almost cover the chicken completely. Heat oil. While oil is heating, dredge chicken in the wet batter, making sure to get a good coating, then dredge in flour mixture. Working in batches, place chicken in oil gently. Cook for about 5 minutes on one side then turn and cook the other side for another 3-4 minutes. Place chicken on baking sheet. Bake for about 15 minutes or until juices run clear.

*If cooking gluten free, like I did: use gluten free flour. I used Betty Crocker gluten free all purpose flour blend. I also had to use about 1.5 to 2 cups milk/buttermilk to get the batter thin enough to coat the chicken. I just eye balled it.

Original recipe from: Eatinonthecheap

Amazing Cheesy Bacon Tater Tots

I was needing a cheese and bacon fix. But, I could not decide on what I wanted. Nothing really sounded good. The family was starting to get restless because it was almost supper time. So, I went to scrounging around for ideas. These are AMAZING! YUM!

Cheesy Bacon Tater Tots1 bag frozen tater tots
1 cup sour cream
½ cup ranch dressing
¼ cup milk
1 cup Shredded cheddar cheese
½ cup real bacon bits or 4-6 slices bacon fried and crumbled
Salt and pepper to taste

Bake the tater tots according to the package instructions. While tater tots are baking, mix the sour cream, ranch dressing, and milk until well blended. Once tater tots are done, drizzle the sour cream ranch mixture over the cooked tater tots. Sprinkle the cheese and bacon bits all over the top of the tater tots. Place the tater tots back into the oven until the cheese melts. ENJOY!

Quick Parmesan Crusted Fish Fillets

One of my goals for the remainder of 2014 is to incorporate more fish into my diet. I like fish, I just don't find myself cooking it all that often. This was a super quick and easy recipe that I came across. This really was quick to whip and throw in the oven and it really doesn't have to bake all that long, so it is good for a fast meal.

Parmesan Crusted Fish1 (16-oz) package frozen fish fillets, thawed 

1/3 C. mayonnaise 

1/4 C. freshly grated Parmesan cheese 

1 tsp. Worcestershire sauce

Preheat oven to 400°F. Place fillets in a 13- x 9-inch baking dish coated with cooking spray. Stir together mayonnaise, Parmesan cheese, and Worcestershire sauce in a small bowl; spread over fillets. Bake 12 to 15 minutes or until fish flakes easily with a fork.

Modified recipe from: Emeals

Mushroom-Onion Pot Roast (Crock Pot)

Tonight's supper was absolutely amazing and really easy to throw together. I will definitely be throwing this in the crock pot again sometime soon! It just has amazing flavor! YUM!

Mushroom-Oni0n Pot Roast (Crock Pot)

3-4 lb. roast
2 Tbsp. coconut oil
1 (8-oz) pkg. sliced fresh mushrooms
1 sweet onion, sliced
1 tsp. garlic salt
1 tsp. pepper
3 Tbsp. gluten free flour
2 C. chicken broth

Heat oil in skillet. Add mushrooms, onion, garlic salt, and pepper to skillet; cook 3 to 5 minutes or until onion is tender, stirring constantly. Add almond flour; cook 1 minute, stirring constantly. Combine mushroom mixture and broth in a 6-quart slow cooker; stir well. Add roast to slow cooker. Cover, and cook on Low 8 hours or until roast is very tender. Remove roast to a serving plate; skim fat from juices. Serve juices with roast.

Original recipe from: Emeals

Arroz Con Pollo... DELICIOUS!

I have this "friend," that I have never had the privilege of meeting in real life. One time, I was looking for ideas and she shared her recipe for Arroz con Pollo with our group. I made it that night and instantly fell in love with it!! It is pretty easy and SOOO amazingly delicious.

Enjoy!

Elizabeth's Arroz con Pollo
6 pk. of chicken thighs
1-2 Tbsp. coconut oil
1 C. rice
1 sm. onion, diced
1 green pepper, diced
1 can tomato sauce
1 can chicken broth
2 tsp. garlic salt
1/2 tsp. ground black pepper
1 tsp. cumin

Brown the chicken in a stock pot or large skillet. Remove chicken from pot or skillet, add white rice, onion, and green pepper to the pan. Cook about a minute, then add tomato sauce, chicken broth, garlic salt, pepper, and cumin. Stir well. Add chicken back in the pan. When it starts to boil, put a lid on it and cook on low for 25-30 minutes. Serve with black beans, or refried beans, guacamole and tortillas.

Easy Steak Stir Fry!

I had some leftover grilled steaks from the other night. I wanted a fast and easy supper tonight. I had really wanted to go out to eat, but by the time everyone got home, I didn't want to get out of my sweats. So, steak stir fry it is!

Steak Stir Fry 

1 T. oil (I used coconut oil)
2 or 3 boneless cooked steaks, sliced thin
Coarse salt and fresh ground pepper
1 pkg. (16 oz.) frozen vegetables

1 can bamboo shoots
1 tsp. garlic powder
1 tsp. ground ginger
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
2 T. soy sauce
Steamed rice (optional)

Heat the oil in large skillet over high. When the oil is hot, add sliced steak. Sprinkle with salt and fresh-ground pepper. Stir and cook in hot oil, until heated through. Remove the steak from the skillet onto a plate. Add the frozen veggies and bamboo shoots to the skillet and stir to coat with oil and drippings. Add the remaining ingredients and mix well. Cook and stir over high heat for 5-6 minutes, until heated through and crisp-tender. Do not overcook. Add steak back to skillet with veggies.
Serve alone or with steamed rice.

4th of July Rice Krispy Treats!

I was looking for something patriotic, but quick and easy. Hhhhmmm, there appears to be a theme here. I came across an image of red, white, and blue rice krispy treats, which I thought would be awesome!

Red, White, and Blue Rice Krispy Treats
6 Tbsp. butter
12 C. Rice Krispies 
2 pkg. Miniature marshmallows
Food coloring

In sauce pan, melt 2 Tbsp. butter, add 1 C. marshmallows. Stir until melted together. Stir in 4 C. of rice krispies. Add red food coloring, until you have the shade of red that you want. In a prepared 9x13 pan, with buttered hands, press red layer into bottom of pan. Repeat with no food coloring for the "white" layer. Press on top of the red layer. Repeat a third time with blue food coloring. Press blue layer on top of white layer. Allow to cool completely, cut, and serve!

Chocolate Avocado Pudding... AMAZING!

So, I was told by the doc that my girls go to, that the oldest needs WAY more good fats in her diet. The doc also mentioned her eating more avocado, nuts, using coconut and olive oil more, etc. Oook... sooo, off I went to look for stuff she would eat. She is a picky one. SOOO picky. I had remembered seeing a recipe for chocolate pudding floating around the interwebs, using avocado. I found A LOT of various recipes, but decided to combine a couple. I wanted fast and easy. I mean SUPER easy. What I came up with is DELICIOUS and AMAZINGLY easy! I was very skeptical about this, really, I was. But, I had to do the chef taste test, of licking the spatula clean, after I scraped the food processor clean. It is SOOO good. Seriously. I am impressed.

The only change I might make, next time, is to use a little less cocoa powder. This had a pretty strong chocolate flavor, but still YUM!

Chocolate Avocado Pudding

1 ripe avocado

2 Tbsp. cocoa powder
1 1/2 Tbsp. honey or maple syrup
pinch of salt (approx. 1/16 tsp.)

Cut avocado in half. Scoop insides out and put them in a food processor. Add cocoa powder, honey or maple syrup, and salt. Blend up until all ingredients are mixed together and smooth. This can take a little bit, to get it all smooth and creamy. 

Taa Daaa!! 

Super Easy Chicken Thighs

I have been super lazy today and wanted a quick and easy supper. I was scrounging around for ideas, when I remembered that I had a bag of frozen chicken thighs in the freezer. I set them out to thaw and then went to the Holy Land, aka Pinterest to look for ideas.  These chicken thighs are so easy and VERY juicy. 

Here you go! Enjoy!!

Easy Baked Chicken Thighs
Chicken thighs (however many you need)
Soy sauce
Garlic Powder
Smoked Paprika

Preheat oven to 350 degrees. Spray a baking dish or 9x13 with non-stick spray. Place chicken thighs in pan. Sprinkle each thigh with garlic powder and smoked paprika. Don't go too crazy on those poor thighs. They only need a slight dusting. Then, put approximately 1 tsp. soy sauce on each thigh. I just shook some on each thigh, I didn't measure it out. Ssshhhhh... Bake for 45-60 minutes, or until thighs are cooked through and skin is browned and crisp.

One Skillet Sausage Supper!

Happy Father's Day to all the amazing dads out there!! 

The girls and I took my dad a nice plate full of his favorite cookies, oatmeal raisin. After spending some time with Daddy-O, I took off for town. The girls stayed with my mom and dad, for some cousin time. The plan was for mom to bring them home around 2. Well, after a stop in town, a trip back home, and enjoying a movie, with NO interruptions... I dove into cleaning and organizing the office. For those of you whom have never seen my home office... it is a disaster zone. One of embarrassing proportions! I kid you not!! After a call from Mommy Dearest around 2 to see if the girls could stay later, I continued to take advantage of my child free time. The CHILD FREE TIME is a rare commodity around here. It was WONDERFUL!! I cleaned for 4-5 hours on the office and I am still NOT done. Sigh... With that being said, supper needed to be quick and easy.

Enjoy!

One Skillet Sausage Supper

1-2 pkgs. smoked sausage, sliced

1 small onion, diced or sliced

4-5 md. potatoes, sliced

Creole seasoning, salt/pepper, optional

1-2 Tbsp. Coconut oil or oil of choice

Warm oil in skillet. After skillet and oil are warmed, add sliced potatoes. Fry potatoes until browned, stir occasionally. Add sliced, smoked sausage and onion. Cook, stirring occasionally, until sausage is warmed/browned and onion is cooked through. Add Creole seasoning, salt and pepper, or any other seasonings that you choose.