Wednesday, July 12, 2017

orange marmalade bbq chicken










My young son made this delicious chicken for dinner tonight.  True story.  I've been having each my kids make dinner one night per week and it's a smashing success!  If I had made this chicken myself he maybe would've eaten one drumstick.  He ate three!  He couldn't believe how delicious they were.  One of my daughters who doesn't like chicken ate it too!  Everyone loved it.  Three ingredients.  Three!

orange marmalade bbq chicken (slightly adapted from Lord Byron's Kitchen)
16 chicken drumsticks
1 cup Sweet Baby Ray's BBQ sauce
1 cup Smucker's orange marmalade
salt and pepper, if desired

Preheat oven to 350 degrees.
Lightly spray  a baking sheet with nonstick cooking spray or line with foil (that's what I did).
Position the drumsticks on the sheet, skin side up and sprinkle with salt and pepper.
Bake for 30 minutes.
Now stir the marmalade and the barbeque sauce together in a bowl and set aside.
Remove the chicken from the oven and spoon the sauce on top of each piece of chicken.  Use half the sauce.
Return the chicken to the oven and bake another 20 minutes.
Once again, remove the chicken from the oven and spoon more sauce onto the drumsticks.
Bake 10 more minutes.
Now spread the rest of the sauce over the chicken and bake 10 minutes more.
Serve and enjoy!

Sunday, May 14, 2017

no churn two ingredient ice cream













Happy Mother's Day!  I was spoiled today from morning til evening with delicious meals from my husband.  For dessert he made crepes and my oldest daughter pulled out this no church two ingredient ice cream that she made.  The ice cream went into crepes with more strawberries and Nutella than you have probably ever dreamed of.
This ice cream is decadent. (And not overly sweet like store brand ice cream.)  My kids decided I should stop buying ice cream and stock up on whipping cream and sweetened condensed milk.  My daughter says you can add vanilla extract or other extracts to the mix or whatever add-ins appeal to you like chopped cookies or fruit.

no church two ingredient ice cream
14 ounce can sweetened condensed milk
2 cups whipping cream

My daughter says she poured the two ingredients into a bowl and used a hand mixer to whip it up until it formed soft peaks.  She poured it into a freezer safe bowl and froze it overnight. 

Thursday, May 4, 2017

candy piano










We had a La La Land party because we had some celebrating to do so I looked online for party ideas and found this easy piano!  I didn't know where to find white chocolate kit kat bars so I texted a friend and what do you know- with her help I found them on the first attempt.  That's something to sing about.  (Tip:  Fred Meyer)

candy piano (makelifelovely.com)
white chocolate kit kat bars
mini kit kat bars 

All you do is line them up on a tray- as long as you want.  This made a really easy alternative to a birthday cake!!

tip: how to cut brownies










tip:  how to cut brownies
This double chocolate mint brownie recipe is one of my most loved and requested recipes and they're easy to make so I like to take them to parties, potlucks, etc.  The only thing I didn't like about them was cutting them into bars...until now.  I shared this recipe with a friend and she came back and asked if I had ever cut them with a plastic knife.  The answer was no.  Why would I think to use a plastic knife!  She's right- a plastic knife cuts them beautifully!  I just had to share this little tip if you should decide to make THESE wonderful brownies.  Taking two pans of these delicious brownies to school this morning for teacher appreciation was a cinch.

Saturday, April 22, 2017

coriander-crusted tilapia with brown rice and vegetables










Hall of Fame.  Again!  That's two in a row.  I felt so fancy after having made this dish.  It was soooooo good.

coriander-crusted tilapia with brown rice and vegetable (slightly adapted from Real Simple Magazine, March 2017)
6 tilapia loins (I buy them at Costco frozen then thaw them)
2 tablespoons ground coriander
1/2 teaspoon black pepper
1 teaspoon salt, divided
2 tablespoons olive oil, divided
1 cup shredded carrots
3 green onions, sliced
1/2 cup chicken broth
2 tablespoons lemon juice
2 cups whole grain jasmine rice, cooked and hot
3 cups loosely packed arugula and spinach

Pat tilapia dry with paper towels.  Combine coriander, pepper and 3/4 teaspoon of the salt in a small bowl.  Season tilapia all over with the mixture.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Add tilapia and cook until golden brown and crispy, about 4 minutes.  Flip and cook until opaque, about 1 minute.  
Simultaneously, heat a smaller skillet with 1 tablespoon oil..  Add carrots and green onions and cook until almost tender.  Add broth and lemon juice and cooked rice.  Cook until hot.  Add greens and cook until wilted.  
Serve tilapia with brown rice and vegetables.
 

Thursday, April 20, 2017

sheet pan chicken thighs with fennel and shallots











Absolutely delicious.  Hall of Fame meals are infrequent but my husband declared it Hall of Fame.  I agree. This is my new favorite way to eat fennel...and everything else in this salad!

sheet pan chicken thighs with fennel and shallots (Real Simple Magazine, April 2017)
1 large fennel bulb, sliced into 1-inch thick wedges
4 large shallots, quartered (I used 2 onions)
1 medium red bell pepper, cut into 1/2-inch strips (I used red and orange)
2 lemons, halved crosswise
4 tablespoons olive oil, divided (I cut that in half)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
8 (6 ounce) bone-in, skin on chicken thighs (I used boneless, skinless chicken thigh strips)
1 tablespoon chopped fresh thyme
3 cups loosely packed baby arugula (I used a combination of arugula and spinach)

Preheat oven to 425 degrees with racks in upper and lower thirds.  Toss together fennel, shallots, bell pepper, lemons, 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper on a rimmed baking sheet.  On a separate baking sheet, rub chicken thighs with remaining 2 tablespoons oil.  Season with thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Roast vegetable mixture on top rack and chicken on bottom rack until vegetables are tender and lightly charred, 35 to 40 minutes.  Remove vegetables from oven and transfer chicken to top rack.  Increase heat to broil and cook until chicken is cooked through and golden brown, 4 to 5 minutes more.
Add arugula to baking sheet with vegetables and toss until wilted.  Squeeze 1 roasted lemon half over vegetables; serve with chicken and remaining lemons.

Friday, April 14, 2017

hoppy easter cake




















My twelve-year old "beehive" in Young Women's went to mutual last night and made this adorable bunny cake and brought it home.  Previously, she had asked if we could have carrot cake on Easter while our bunny Berkeley munches on carrots but now we certainly don't need another cake- this one takes the cake! :)
Happy Easter weekend!

hoppy easter cake
You'll need two round cakes, baked.  One cake is the face.  The other is the ears and bow tie.
icing
coconut
misc. candy