Christmas mix

Sorry it's a little late to be posting this but HEY Christmas isn't until Saturday so if your looking for a yummy Christmas snack to bring to that last minute party heres an easy one! 

2 bags white chocolate chips melted with 3 tbsp vegetable oil

Poured over

4 cups cheerios

4 cups Chex

2 cups pretzels

2 cups nuts or marshmallows

1 bag M&M's

Make sure to add the marshmallows and M&Ms at the very end after the white chocolate cools a little. Other wise the  the marshmallows make a sticky mess. 

Almond-Crusted Chicken Fingers

Almond-Crusted Chicken Fingers

Ingredients

Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders, (see Ingredient Note)

Directions

1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes

Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

One cook's comment: "Perfect replacement for fried chicken fingers. You get the health benefits of the almonds, but it also satisfies that craving for fried food. Excellent recipe for kids and toddlers! We used chicken breasts cut into smaller strips (instead of chicken tenders) and they were great."

Nutrition Information

Per serving: 174 calories; 4 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 4 g carbohydrates; 27 g protein; 1 g fiber; 254 mg sodium; 76 mg potassium.

Cranberry Citrus Punch

1 64 oz. bottle of Cranberry Juice
1 qt Ginger Ale
1 (12 oz.) can frozen pink lemonade concentrate, thawed
1 (6 oz.) can (or half a normal can) of OJ concentrate, thawed
4 c. cold water
Mix all, but add Ginger Ale just before serving.

This is FABULOUS for parties!

Home Made Bread

1 1/2 C Water
1 1/2 T applesauce
1/4 C Honey
1 t Salt
2 C Multi-grain flour
2 1/2 C Bread flour
2 t yeast

Activate the yeast in the honey and water. Put all the ingredients together and mix well with a dough hook 3-5 minutes. Form and put into a pan to raise in a warm place. Cover it with a warm damp towel. Let raise about 2-3 hours. Bake at 325 for 40 minutes. Enjoy!

Red Onion Salad

This has to be one of my all time FAVORITE salads. It is totally unhealthy, I am sure, but it makes you feel like you are eating healthy.

The Dressing {and the BEST part}
1/2 of a Red Onion
1 1/2 Tb. Poppy Seeds
3/4 cup Vinegar
1 1/2 cup Oil
3/4 cup Sugar
1 1/2 tsp. Salt
3/4 tsp. Dry Mustard

Put all ingredients together in a blender and blend until smooth.


Salad Mixin's
Lettuce
Baby Spinach
Strawberries (sliced)
Mushrooms (sliced)
Swiss Cheese (shredded)
Bacon (crumbled)
Almonds (sliced)

Toss all salad ingredients in large bowl. Serve with dressing on the side.

Apple Cake

The picnic and BBQ season is here, and if you want a real crowd pleaser, bring this Apple Cake. It is a recipe that my mom has been making ever since I was little. I'll be honest. The first thing you take this two it may not get eaten all the way because it doesn't look all that special... but word spreads, and every event you take it to after that there won't be a morsel left to bring home.

Give it a try, it is simple and definitely scrum-diddly-umptious!

Fresh Apple Cake

Preheat oven to 350°. In a large bowl, combine these ingredients until well coated.
2 cups Sugar
3 cups Flour
2 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Nutmeg
4 cups granny-smith apples (about 4 apples), peeled, cored and chopped.

Tip: I usually mix all of the dry ingredients first and the stir in the apples.

In a separate bowl, beat together:
3/4 - 1 cup Oil
2 tsp. Vanilla
2 Eggs

Add this to the apple-flour mixture and mix well. Fold in 1/2 cup of nuts, if desired (I don't think I ever have). The batter may look too thick, but don't add any more liquid. Press into two 8" square pans, two round cake pans or one 9"x13" pan (I always do the 9"x13"). Bake 45-60 minutes, until toothpick comes out clean. Sprinkle liberally with white sugar (don't be shy, use several tablespoons) while hot out of the oven. Good served warm with whipped cream or ice cream {or BOTH!}. 

Another Summer Chicken Salad

I got a head of cabbage this weekend and I'm not a huge fan of cabbage.  I was not sure what to do with it until I remembered my mom's yummy chicken salad recipe.  So I tried making it and it looks pretty good (were going to eat it for dinner tonight).  Thought I'd share the recipe, it's great for summer!

Salad:

½ head of cabbage (green and purple if possible) chopped

2 cups boiled chicken, cubed

1 package raw Ramen Noodles broken up

2 green onions, chopped

¼ cup slivered almonds (optional)

2 Tbsp toasted sesame seeds

Dressing:

1 package Ramen seasoning, preferably chicken

1 Tbsp sugar

½ tsp pepper

1 tsp salt

1/3 cup olive oil

2 ½ tsp vinegar (rice or white wine)

Combine salad mixture in large bowl.  Mix dressing in separate bowl then pour dressing mixture over salad and mix well.  Chill in refrigerator until cold and enjoy!

One Pan Chicken Alfredo

Serves 4

4 boneless skinless chicken breasts
2 tbsp. olive oil
2 tbsp. butter
2 cloves crushed garlic
salt and pepper
1 1/4 cups heavy cream/whipping cream
1/2 cup Parmesan cheese
1/4 cup Asiago Cheese
1/2 tsp nutmeg

OPTIONAL: 1/2 mushrooms
OPTIONAL: 1 to 2 cups of chopped steamed broccoli

Cut chicken into small cubes. Heat oil, butter and garlic in large saute pan over medium high heat. OPTIONAL: Add mushrooms and simmer until soft. Add chicken and salt and pepper and cook until done. Remove chicken from pan and set aside.

Let juices in the pan reduce a little then add the cream. Bring to a slight boil and simmer for about 2 minutes to let thicken. Stir a few times to prevent scorching or sticking. Add cheeses and mix and continue to simmer. Add nutmeg, OPTIONAL: broccoli and mix and allow to cook on low for 2 minutes. Stir in the chicken and simmer a few more minutes. Serve over cooked noodles.

Apple Dip

Fabulous Apple Dip

Ingredients:

8 oz. cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
2 chopped chocolate bars (your choice)

This is a great dip for any fruit. My choice is apples. Use a little less sugar if you'd like. It tastes great!

Honey Lime Chicken Enchiladas

My mother-in-law made these for us. She got the recipe from Good Things Utah.

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

1/2 to 3/4 cup of heavy cream

nonstick cooking spray

1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

Chocolate Chip Cookie Dough Truffles

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla

2 cups all-purpose flour

1 14 oz can sweetened condensed milk

1/2 cup miniature chocolate chips

1 bar chocolate candy coating

Cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with the sweetened condensed milk, beating well after each addition. Stir in chocolate chips. Refrigerate for 1-2 hours.

In a microwave-safe bowl melt your candy coating following package directions. Take out your cookie dough mixture and roll into 1-inch balls. Dip balls into coating, drip off excess and let dry on a sheet of waxed paper, about 15 minutes. (makes about 5 1/2 dozen)

This recipe was featured in Taste of Home, check it out HERE, haven't tried it yet... but OH I PLAN TO!!!


The Slacker Chef

Butter Cream Frosting

This was delicious and super easy!

1/2 c. Margarine (I used butter)
1/2 c. Shortening (I used butter flavored Crisco)
1/8 tsp. Salt
1 1/2 tsp. Vanilla
5 c. Powdered Sugar
1/4 c. milk

Beat margarine and shortening together until smooth and creamy. Add salt and vanilla and mix in thoroughly. Alternate sugar and milk, and blend until smooth and creamy. Decorate and Enjoy!

Makes a thick and creamy frosting that is finger licking good!

Enjoy,
The Slacker Chef!

Artichoke Chicken with Parmesan Orzo

http://http://www.cheftalk.com/cooking_articles/Artichokes/121-How_To_Cook_Artichokes_-_with_photos.html

I tried a new recipe and it was a great hit! I decided to share it and hope you get brave and try it, you won't be sorry.

4 boneless, skinless chicken breasts, seasoned with salt and pepper

1/4 cup all-purpose flour

2 Tbsp. extra-virgin olive oil

1 box frozen artichoke hearts, thawed and halved (9 oz.) (I couldn't find this so used 2 fresh artichokes.)

1 cup white cooking wine (or chicken broth)

1/4 cup honey

2 Tbsp. white wine vinegar

2 Tbsp. butter

1/4 cup chopped fresh parsley leaves

salt and pepper to taste

Dust seasoned chicken breasts with flour. Saute in olive oil over medium-high heat until brown, about 3 minutes per side. Make sure pan is sizzling hot before you add the chicken.

Add artichokes and saute until edges are lightly golden, 2 minutes. Whisk wine, honey and vinegar together, then pour over chicken. Simmer 3 minutes to reduce slightly.

Stir in butter, then add parsley and season just before serving.

Parmesan Orzo

1 cup dry orzo pasta

1/2 cup heavy cream

1/4 cup grated parmesan cheese

salt to taste

chopped fresh parsley leaves

Bring a pot of salted water to a boil for the orzo.

Cook pasta according to package directions; drain. Return pasta to the pot and stir in cream

and parmesan. Cook until thick, about 1 minute, then season with salt. Garnish with parsley.

I didn't add any extra salt at the end of both recipes and waited until after I put the chicken and orzo on the plate before garnishing with parsley so it would be pretty on top. I served lightly steamed broccoli as well. It was pretty and delicious.

Fruity Frappe

1/2 can frozen lime juice
1/2 can frozen orange juice
1/2 can frozen lemonade
2 L Gingerale
3 L lemon lime soda

Add all ingredients into a large bowl. It's better to add the lemon lime soda just before serving to keep everything bubbling. I like to keep everything very simple when I throw baby showers, bridal showers, ...

Also, with the extra 1/2 cans of lime juice and lemonade I make lemon/lime juice for those that don't drink carbonation.

Easy Chocolate Fondue

1/2 c. half & half (cream)
1/2 c. chocolate chips.

Warm the cream on the stove (not boil) and slowly add in chocolate chips until they melt. You can make any quantity, just make sure that you have the same amount for each.

This is always a party favorite. I get compliments on my amazing fondue every time. If they only knew how easy it was.

Pork Chops Mexicana

4-5 Pork Chops
1 small can tomato sauce
1/2 packet of taco seasoning
3/4 c. rice
1 1/2 c. water
shredded cheese

Place pork chops in baking pan. Cover with all but shredded cheese. (Make sure the rice has liquid around it) Place aluminum foil over the pan. Bake at 35o degrees for 1 hr. Remove foil and add cheese. Bake for 5 mins.

Oreo Cookies

1 box Devils Food Cake mix
3/4 c. shortening
2 eggs

Filling:
3 oz. pkg. cream cheese
1/4 c. butter
1 1/2 c. powdered sugar

Mix together cakemix, shortening, and eggs, until moist; will be very thick. Roll into small balls and place on cookie sheet; slightly smash. Bake at 350 degrees for 8 minutes only. Cool slightly and place on cooling rack. To make the cookie sandwiches, frost one cookie with filling; place another on top of frosted side.

I haven't tried it yet, but I'm optimistic.

Chicken Under a Brick

I have pretty much been DYING to try this recipe ever since my sister gave it to me over four years ago (in a recipe binder on my wedding day... thus the slacker in my chef-ti-ness). I finally got the courage to debone a chicken yesterday, let it marinate over night and cooked it up today. It was sooooo good, I think I still have garlic on my breath, gross for you, good for me. I knew it was good because I had it over 6 years ago at my sister's house when I visited her in Pittsburgh... which is weird that the next time I had it, was in Pittsburgh, in my sister's old house... doo-do-doo-do *twilight zone music*. Anyway, I had to see if I could make it... and if I can make it... anyone can. Just don't melt your hand picking up a hot skillet from the oven like idea. I know, I'm brilliant!

Whole chickens are cheap, I think I got mine for around $3.50... in Pittsburgh, so it may even be cheaper some place else. Budget friendly, semi-healthy, yumm-o meal... that's the way uh-huh uh-huh, I LIKE it!!! Give it a try, and let me know if you do!

Stuffed and Satisfied,

Slacker Chef


1 Whole (3 to 4 pound) Chicken, trimmed of excess fat, then rinsed and patted dry
1 Tb. minced fresh Rosemary, plus 2 sprigs fresh Rosemary
2 tsps. Salt
1 Tb. coarsely chopped Garlic
2 Tbs. Olive Oil
1 Lemon, quartered

NOTE: It is best to plan ahead for this dish, so you'll have time to let it marinate.

Remove the chicken's backbone and split the chicken (you can find a lot of tutorials on line, I used THIS). Mix together minced rosemary, salt, garlic and 1 tablespoon of the olive oil, and then rub all over the chicken. Tuck some of it under the skin, too. Allow to marinate, if time permits, for up to a day in the fridge.

When you are ready to cook, preheat the oven to 450º. Preheat and ovenproof skillet over medium high heat on the stovetop. Press the rosemary sprigs into the skin of the chicken. Put the remaining olive oil into the skillet and wait a minute for it to heat up. Place the chicken in the pan, skin side down, along with any pieces of rosemary and garlic. Weight the chicken with another skillet or a flat pot lid and a couple of bricks or rocks. The basic idea is to flatten the chicken.

Cook for 10 minutes on the stove top, then transfer, still weighted, to the oven. Roast in the oven for 15 minutes more. Take the chicken from the oven and remove the weight; turn the chicken over (skin side up) and roast 10 minutes more, or until done. Serve hot at room temperature, with lemon wedges.


***Pictures to come... not that they are spectacular... still waiting for my dream camera, *sigh*

Rosemary Chicken Thighs

I was purchasing chicken thighs for a yummy Slow Cooker Chicken Curry recipe (I'll post soon... its good), and was supposed to get boneless, skinless thighs... I knew this, so how did I end up putting a bag of frozen chicken thighs that were still connected to their skins and bones... I don't know. Must have been on sale.

Here is my creation. A spin off of Chicken Under a Brick (a recipe I'll share once I try making it myself).

Chicken Thighs
Extra Virgin Olive Oil (what makes is extra?)
Garlic Powder
Rosemary
Lemon Juice
Salt and Pepper

Place frozen chicken thighs on a baking sheet. Drizzle each thigh with extra virgin olive oil. Season with garlic powder, dried rosemary, salt and pepper. Pour lemon juice over each thigh (try not to take off the seasonings). Bake in oven for one hour at 350º or until chicken is cooked through.

It was really yummy, if I do say so myself. The only bad thing is that most of the flavor was in the skin... which kind of makes it unhealthy when you are forced to consume the skin to get all of the yummy flavoring. *sigh*

Whatever, what-e-ver! o\/\/o

I am no good at this blog moderator thing. If you try a tasty new recipe and LOVE it, take some time and share it (especially if it is moderately healthy, I am on the hunt for those!).

Love, The Slacker Chef

Anniversary Chicken

This creamy chicken recipe has a delectable mixture of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. Perfect for a special dinner or any meal you want a chicken dish that tastes out of the ordinary.

Ingredients:

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet, heat oil over medium-high heat.

3. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

4. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.

5. Sprinkle with cheese, green onions and bacon bits.

6. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

This is in the Oven... I'll comment on how it tastes. I am WAY excited. Got it from HERE.