Creatively Domestic

Sticky Chicken Thighs

creativelydomestic@gmail.com (Rita) — Fri, 19 Mar 2010 11:00:00 +0000

I have found another great recipe for fish sauce, and thankfully it's a chicken recipe. As you can see, the level of fish sauce in the bottle is slowly going down from when I bought it, but I can't get enough of that flavor.

The original recipe in the Everyday Food was for chicken wings, but I wanted to use up these chicken thighs, so I gave it a try.

Sticky Chicken Thighs
recipe adapted from Everyday Food through Martha And Me

3/4 cup packed light brown sugar
1/4 cup fish sauce
1/4 cup fresh lime or lemon juice (I used one of my gagillion limes)
2 tablespoons soy sauce
1 inch piece fresh ginger, peeled and smashed (I used 1/2 tsp dried)

Preheat oven to 300 degrees. In a 9 x 13 inch baking dish, whisk together brown sugar, fish sauce, lime juice, and soy sauce until sugar dissolves, 2 minutes. Layer chicken in the pan in a single layer, then cover with sauce.

Bake 1 hour. Increase heat to 450 degrees and bake until sauce is reduced and chicken is glazed 30 to 35 minutes more, turning chicken occasionally.

The verdict?
The sauce had a great tang of flavor, but oh the mess. I lined the pan with foil, but the sauce got under a crack or through a tiny tear and it was a burnt-on mess. The chicken was inhaled at dinner, but the aftermath in that pan lasted for a few days. I would make this recipe again, but in a disposable foil pan.

I am sharing this recipe at The Grocery Cart Challenge Recipe Swap.

So I noticed something....

creativelydomestic@gmail.com (Rita) — Thu, 18 Mar 2010 11:00:00 +0000

I didn't notice this until I got home...but it gave me a giggle.

Organzing Kitchen Cabinets - Baking Supplies

creativelydomestic@gmail.com (Rita) — Tue, 16 Mar 2010 11:00:00 +0000

My baking cabinet needed an overhaul. While it doesn't look too horrible on the surface, but trying to squeeze all the stuff in there was starting to get to me.

I got these containers from my mom in college, meaning I've been using these containers since I moved out on my own, for 10 years....yikes, has it been that long?

The flour container has taken the brunt of the abuse, after I melted the edge on the stove, then dropped the container and cracked the lid. I've been working with it for a few months, but I finally sucked it up and bought some new plastic containers.

So here are the new bins on the top, and all the smaller containers on the bottom eye level. My mom has to use a step stool to get to that top cabinet when she visits, but to me, it's a easy reach.

And yes, I need more sugar. It's at a dangerously low level. I did little labels with scrapbook paper, which aren't totally necessary, but I thought they were cute.

I've really enjoyed my new containers, and I like that the whole wheat flour and flour now are on the same playing field. They are very easy to pull down compared to my old containers, and I like that all the lids close!

Slow Cooker Cranberry-Apple Butternut Squash

creativelydomestic@gmail.com (Rita) — Mon, 15 Mar 2010 11:00:00 +0000

This tastes like fall in a dish! I struggle with new ways to serve Butternut Squash, so this is a very different way to serve it up.

The original recipe is in the oven, but I really like dishes in the slow cooker. I thought I'd give it a try and was very pleased with the results. The 4 hour cooking time was on the high end, because there were some spots that were bordering on a blackened sugary mess, and the crockpot really needed a good soaking to get that cleaned up.

Cranberry-Apple Butternut Squash
Serves: 8
Originally from allrecipes.com

2 pounds butternut squash peeled, seeded, and cubed
4 cups water
1 21-ounce can apple pie filling*
3/4 cup whole cranberry sauce*
2 tablespoons water
Dash cinnamon
(*I found an apple pie filing that had cranberries in it, so I just used that as a combination.)

In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 20-25 minutes. drain. Put squash in a greased 8-in square baking dish. Cover with the pie filling. Combine cranberry sauce and water to thin; drizzle over top. Sprinkle the top with cinnamon. Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.

Crockpot Directions:
Spray a 4 quart slow cooker with non stick spray. Put butternut squash in the cooker, cover with the apple pie filling and cranberries. Stir to combine. Sprinkle with cinnamon. Cook on Low for 4 hours

Organizing a Linen Closet

creativelydomestic@gmail.com (Rita) — Sun, 14 Mar 2010 11:00:00 +0000

I finally got around to buying some plastic bins for my Linen Closet Overhaul. I wanted a large bin for my bathroom stockpile, and some to coral the clutter. I have a plunger on the shelf because my son thinks a plunger is about the best toy...ever. He won't leave it alone.

As you can see from these photos, it didn't take too long for the shelves to get cluttered up again. So I finally bought some bins! Hooray!

I spilt them up into Bathroom Stockpile, Shoe Polish & Laces, and Electrical/Misc (electric blanket, heat pad)

Since we are approaching summer weather in Florida probably in the next month, I need to get going on my sunscreen stash. And I've decided this year I'm investing in new beach/pool towels. The two that we made it through last summer with were "whoops-we-forgot-to-bring-beach-towels-to-Maui" purchases from 5 years ago. They are pretty crappy and thin, so the thought of buying NEW towels has me about in a tissy. I'm so excited!

The labels are pieces of scrapbook paper, and I put them on inside of the bin with a small piece of tape. I'm very pleased with my little project, and hopefully I can keep it this organized!

Natural Cough Syrup

creativelydomestic@gmail.com (Rita) — Sat, 13 Mar 2010 12:00:00 +0000

I listed this recipe on my Recipe Roll Call a few months back, but I finally was feeling sick enough to try Natural Cough Syrup. My sinus cold turned into a sore throat and some coughing. It's been a long week at our house!

Natural Cough Syrup
recipe adapted from Intentionally Katie

1/4 t. red pepper flakes
1 T. apple cider vinegar
1 T. honey
2 T. water

Combine. 1 teaspoon reduces coughing for quite a while. Store in the frig.

The verdict?
It is a little hard to swallow down, although I have problems getting "regular" liquid medicines down. Liquid Nyquil when I was a child just about made me freak out, but this was pretty easy compared to that. It did work, reducing some of the coughing and I felt better about trying this mixture than other commercial medicines because I didn't have to worry about drug interactions and keeping me up at night. It did work for me, but I was unable to talk my husband into trying it :(

Slow Cooker Breakfast Casserole

creativelydomestic@gmail.com (Rita) — Fri, 12 Mar 2010 12:00:00 +0000

Egg bakes seem to have a love or hate relationship in our house.

My son doesn't think they are "real" eggs, so he won't eat them. He likes his eggs straight-up scrambled, or hard boiled, so egg bakes don't qualify. I love egg bakes and could eat them everyday. My husband is the waffler. He really enjoyed my last egg creation of English Muffin Egg Strata, but if I mention having one, he gets a little squirmy.

So I tried this recipe when he would be home late to take some of the pressure off having to eat it for dinner, but of course that night he was right on time. But he really enjoyed it and was surprised it came from the crockpot.

I used bread from the freezer, a small package of sausage, and I only had 5 eggs in the refrigerator. I used some liquid eggs to make up the difference. I don't like the liquid eggs on their own, but mixed into this casserole, it was a good way to stretch those eggs and reduce the cholesterol. Like the sausage really helped the cholesterol level, either.

Slow Cooker Breakfast Casserole
recipe adapted from A Year of Slow Cooking
serves 10-12

1 pound breakfasty meat (sausage, bacon, or ham)
4 cups toasted (or stale) bread cubes
2 cups shredded cheese (freshly grated is the best!)
8 ounces sliced mushrooms
8 eggs
1 1/2 cup milk
1/4 tsp kosher salt
1/4 tsp black pepper

Use a 6 quart slow cooker. Cook meat, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, layer the meat and mushrooms. I gave it all a stir so it was completed mixed. Sprinkle the cheese on top, then pour the egg mixture evenly over the entire thing.

Cover and cook on low for 4 hours, or until eggs have set. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

The verdict?
I was too chicken to try this overnight - when I have things baking or rising or even just chilling in the frig for the morning, I tend not to sleep well. So I did this during the day and we had it for dinner. 4 hours on Low was perfect. The edges that touched the walls of the crockpot were nicely browned, but not too brown. This made a ton of leftovers, which we ate for breakfast the next day, and I politely polished them off for lunch. Good stuff.

I'm sharing this recipe at The Grocery Cart Challenge Recipe Swap.

Zesty Herb Salad Dressing

creativelydomestic@gmail.com (Rita) — Thu, 11 Mar 2010 12:00:00 +0000

I got this from the same handout from the "Stretching Your Food Dollar" class as the Honey Mustard Dressing

Zesty Herb Salad Dressing
Serving size: 2 tablespoons
Yield: 5 servings
from Maryland Cooperative Extension

1 tablespoon vegetable oil
2 tablespoons vinegar
1/3 cup tomato or orange juice (I used freshly squeezed orange - about 1 large orange)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients in a jar or bottle with a lid. Close the lid and shake well. Chill in the refrigerator at least one hour before serving. Refrigerator any leftover dressing.

Mexican Chicken Casserole

creativelydomestic@gmail.com (Rita) — Wed, 10 Mar 2010 12:00:00 +0000

I made this recipe to use up massive amount of homemade taco sauce I had hiding in the back of my frig. It was also convenient that I had diced chicken, and black beans in the freezer, so it whipped up pretty fast!

My son loves taco chips so I knew that he would like this, (or at least he would pick the topping off!) and while my husband isn't a huge fan of casseroles, I knew that he would eat anything involving Mexican food!

Mexican Chicken Casserole
Serves: 6-8
From the Des Moines Register from approx 2002 :)

4 cups cooked chicken, diced
1 16-ounce jar taco sauce (I used homemade)
1 cup cooked black beans
1 cup frozen corn
1 1/2 cups brown rice, cooked
1/2 cup chopped onions
1/2 cup chopped green pepper (optional)
2 cups crushed tortilla chips
2 cups shredded cheddar cheese (grate your own - it's soooo much tastier!)

Green onion for garnish
Sour cream for garnish

Preheat oven to 375. Combine chicken, taco sauce, black beans, corn, onions, peppers and rice in large bowl.
Spoon into ungreased 13 x 9 inch baking dish.

Crush one layer of taco chips, lay down a layer of cheese, and repeat until all the chips and cheese are on the casserole.

Bake for 40 to 45 minutes until top is golden brown. Garnish as desired.

Baked Oatmeal

creativelydomestic@gmail.com (Rita) — Tue, 09 Mar 2010 12:00:00 +0000

Like I mentioned in my last Menu Plan, I've been trying to menu plan our breakfast's. This was my second trial into Baked Oatmeal, as the first Peanut Butter Baked Oatmeal was a big hit at our house. I liked that this recipe incorporated fruit, and that it made enough for two breakfasts.

I am also sharing this at Tasty Tuesdays, Tempt My Tummy Tuesdays, and Tuesdays at the Table. Please stop at those sites for some neat recipes!

Baked Oatmeal
recipe adapted from Beautiful 2 God

1/2 cup applesauce
1/2 cup oil (or 1 cup oil and omit the applesauce)
1 1/2 C. sugar
4 eggs
6 cups old fashioned oats (almost an entire 18 oz container)
4 tsp. baking powder
1 tsp. salt
1 (heaping) tsp. cinnamon
2 cups milk
1 1/2 to 2 cup fruit (I used one large apple, but can also use blueberries)

Combine all ingredients together, in order. Pour into a 9 x 13" pan. (This can be covered, then refrigerated overnight to bake in the morning.) Bake at 375 degrees for 30-40 minutes, until lightly browned.

The verdict?
This made a TON! Enough to last three breakfast's for our family. It was an almost cake-like oatmeal, and very sweet compared to how we normally eat our bland oatmeal. My son said about ten times "That was good oatmeal, mommy!" so I think it passes the test of the pickiest eater.

I've made it twice, the second time reducing the sugar down to 1 cup, without any noticeable change, and I used fresh strawberries. It was still just as big of a hit!

Menu Plan for Monday March 8

creativelydomestic@gmail.com (Rita) — Mon, 08 Mar 2010 12:00:00 +0000

Last week's Menu plan went really well - the Baked Oatmeal was a big hit, and since it made alot, we had it for 3 days!

We don't know yet if my husband will be gone all week traveling for work, so if he's gone, it will be a completely different plan, and I'll save this plan for next week.

Breakfasts:
Baked Oatmeal (3 days)
Hard Boiled Eggs, Fruit, Toast
Instant Oatmeal Variety Pack (got a great deal!)

Dinners:
Crockpot Lasagna with Spinach

Chicken Breasts with Cranberry Butternut Squash

Tilipia with Mediterranean Spaghetti Squash

Popcorn Shrimp, some sort of potato, veggie

Sticky Chicken Thighs, Rice, veggie

Chili

Check out all the other Menu Plans at I'm an Organizing Junkie's Menu Plan Monday.

Tuscan Tomato Soup

creativelydomestic@gmail.com (Rita) — Fri, 05 Mar 2010 12:00:00 +0000

I gave this a try on a Friday for Lent, and was really excited about the easy ingredients it called for. Easy, peasy...

I am also sharing this recipe at The Grocery Cart Challenge Recipe Swap .

Tuscan Tomato Soup
recipe adapted from The Week for Dinner

3 tablespoons olive oil
1 onion, Small dice
3 14.5-oz cans diced tomatoes (or 5 cups diced and seeded Tomatoes)
2 cups chicken stock (I used homemade)
1 1/2 cups heavy whipping cream
1 cup basil pesto (prefered brands: Target, Costco’s or Trader Joe’s)
Salt and Pepper, to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add pesto. Add whipping cream. Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.

The verdict?
I think my choice of pesto really hampered the soup. My husband really liked the soup, but I could taste something a little "off" with the pesto. I only had one choice of pesto at my store, so I will re-try the soup again soon, but purposefully try another brand. I served it with grilled cheese, and it was still great for 'dunkin.

Made more Homemade Veggie Wash!

creativelydomestic@gmail.com (Rita) — Thu, 04 Mar 2010 12:00:00 +0000

I made more Homemade Veggie Wash, instead this time I used one of my ga-gillion limes that are hanging on our tree in the backyard.

And just in case you were wondering...those are more blooms out there to keep us in the lime business for a long time!

Squash Bread

creativelydomestic@gmail.com (Rita) — Wed, 03 Mar 2010 12:00:00 +0000

I made a bunch of pureed vegetables as a way to use up random, slowly wilting veggies, and to be able to "sneak" them into some of our food. Some of the purees have sat in the freezer for a long time, and I finally decided to use them up....one way or another!

Squash Bread

recipe adapted from Applesauce Bread
makes 1 loaf

2 eggs
1/3 cup white sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 cup oil
1 cup pureed yellow squash
1 1/2 cup flour
1/8 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp vanilla

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.
Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream. Mix in flour, baking powder, soda, cinnamon, and vanilla. Pour batter into prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.

The verdict?
This was a sweet little treat for a weeknight, and although I couldn't taste the squash in the bread, it really didn't taste like much in particular. My husband and son gobbled it up, so it was hit for the night, but I don't think I'll go out of my way to make this bread again. Maybe if I have a ton of squash purees hiding in the freezer again!

Making Extra Casseroles to Give Away

creativelydomestic@gmail.com (Rita) — Tue, 02 Mar 2010 12:00:00 +0000

I made an extra casserole for a mom in our Mom's Club that just had a baby. I ended up doubling whatever we were making for two nights, then packaging hers up in alumimum foil pans. There's our casserole in glass, and her family's in foil.

I made a double batch of Chicken 'n Spinach Pasta Bake, and wrote the instructions on the plastic lid.

I've found the Dollar Tree has the best selection of disposable, throw-away foil pans in alot of different sizes. It makes it really easy to pass along a dish and not have to worry about getting your pan back! Like Merchant Ships has a great post about foil pans, too.

Seasonal Produce for March

creativelydomestic@gmail.com (Rita) — Mon, 01 Mar 2010 17:00:00 +0000

I always wonder what is the best produce to buy during each season, so I have started a monthly post that lets you know what is the best fruits and vegetables to be buying for your season.

March in season vegetables:
Broccoli, lettuce, carrots, spring greens, spring onions.

March in season fruits:
Pineapples, mangoes

This is vaguely for the whole USA, so your region might have other veggies that are in season.

Menu Plan for Monday March 1

creativelydomestic@gmail.com (Rita) — Mon, 01 Mar 2010 12:00:00 +0000

I am trying something new this week: menu planning our Breakfast's. I don't really like cereal in the morning, so I have making hot breakfast's for a few years. It's finally starting to catch up with me, and now I don't like working my brain hard in the morning...thus..the menu plan!

As for Dinners, I put a few meatless dishes in since it's Lent and I still like having some flexibility to move the meals around. I'm trying to clean up my freezer and take a better stock of what's there.

Check out all the other Menu Plans at I'm an Organizing Junkie's Menu Plan Monday.

Breakfast:
Baked Oatmeal - 2 days (either trying a new recipe or Peanut Butter Baked Oatmeal)
Cereal, Fruit
Hard boiled eggs, Toast, fruit
Leftover Egg Bake

Dinners:
Mexican Chicken Casserole
Tuscan Tomato Soup (new recipe) Grilled Cheese
Sausage Egg Bake (either new Crockpot recipe or my mom's recipe)
Goulash
Crockpot Pork Tenderloin, Brown Rice, Veggie
Tilipia, Rice, Veggies
Shrimp, French Fries

Double Chocolate Cookies

creativelydomestic@gmail.com (Rita) — Wed, 24 Feb 2010 12:00:00 +0000

I made these cookies, then left the next day for a solo vacation, and by the time I got back 3 days later, all the cookies had been inhaled, thus, no photo.

But the 4 that I did eat were very yummy. The cookie dough was very thick , and it made it easy to form nice even dough balls. My husband said my son begged for these for his snack, so they totally passed the test!

Double Chocolate Cookies
Yields 3 dozen cookies
recipe from Rookie Cookie

2 cups flour
2/3 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp pure vanilla extract
2 cups semi-sweet chocolate chips

Set oven to 350°F.

In a medium bowl, stir together flour, cocoa, baking soda and salt. Set aside. In a large mixing bowl, beat butter and sugar. Add eggs and vanilla and beat until fluffy. Add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or just until set. Cool on the pan for 10 minutes. Remove from cookie sheet to wire rack. Cool completely.

Brunch Wedding Shower

creativelydomestic@gmail.com (Rita) — Wed, 24 Feb 2010 01:15:00 +0000

I flew back to the Midwest for a fun wedding shower and thought I'd share the food photos.

It was a brunch, with egg bake, Panera bagels with 2 kinds of cream cheese, fruit salad, candy, OJ, and the BEST champagne punch drinks (which, of course, I did NOT get a photo of) in sugar rimmed wine glasses.

It was shower for one of my college friends, and we had a great weekend filled with catching up and the best girl talk a plane ride (and cancelled flight and unexpected overnight stay in St Louis) could have bought. Thanks ladies!

Cracked Corn and Cheese Squares

creativelydomestic@gmail.com (Rita) — Fri, 19 Feb 2010 12:00:00 +0000

I love corn bread. I always love cheese....put the two together, and I'm one happy camper.

I also like to prep the ingredients ahead of time...I just put the cheese, corn and green onions in a container, ready to be dumped. I cut these up after lunch, but I'm sure you could do it the night before, also.

Cracked Corn and Cheese Squares
Makes 6 servings
From Rachel Ray's 30 Minutes Meals 2

1 8 1/2-ounce box corn bread and muffin mix, prepared according to instructions
1/3 pound pepper jack cheese diced
1/2 cup frozen corn
1 scallion thinly sliced

Preheat oven to 400º.

Prepare the muffin mix.

In a mixing bowl, stir cheese, corn and scallions into corn muffin batter. (I always under-combine the batter, then add the cheese, corn and onions, then make sure it's good and combined.)

Pour batter into greased 8" square baking dish.

Bake until golden brown, 15-18 minutes.

We used to always serve this with steak, but now that we don't eat a ton of red meat, it's just as good with any other kind!

Megan's Pork Chops in the Slow Cooker

creativelydomestic@gmail.com (Rita) — Wed, 17 Feb 2010 12:00:00 +0000

My friend Megan gave me this recipe after she made the dish for her future husband. He loved them so much, he took the leftovers on the plane back to where he lived. I thought that if the pork chops are THAT good, I'd love to have the recipe.

I make these every now and then in the oven, but thought I could revise the recipe to fit the slow cooker. It worked great, and I think we'll be having more of this because of it!

Megan's Pork Chops
Makes 4 servings

2 pounds pork chops
1 onion sliced
1 cup ketchup
1 cup water
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 tablespoons worcestershire sauce
1/4 cup vinegar
6 tablespoons brown sugar

Oven Directions:
Brown pork chops in skillet. Mix ketchup and sauces. Layer pork chops in 9 x 13 glass pan, put onion rings over pork chops, then cover with sauce. Cover pan with foil, bake 2 hours at 350 degrees. Baste with sauce a few times during cooking. Uncover and bake for 15-20 minutes.

Slow Cooker Directions:
Brown pork chops in skillet.

Mix ketchup and sauces. Layer pork chops in a greased 4 quart slow cooker with onion rings...

Then cover with sauce.

Cook on Low for 4 hours.

The verdict?
I think the next time I put it in the slow cooker, I would reduce the water in the sauce recipe to maybe just a 1/2 cup or leave it out all together, because there was alot of juice left in the slow cooker. But the pork chops were fall-off the bone tender, really flavorful and super easy.

Sauteed Cabbage

creativelydomestic@gmail.com (Rita) — Mon, 15 Feb 2010 12:00:00 +0000

This is not a beauty dish. Green and white cabbage on a yellow plate could really use some sprucing up, eh? But if you like cabbage, this sweet and salty combination is a great side dish.

Sauteed Cabbage
recipe adapted from allrecipes.com

1 medium onion, chopped

2 tablespoons butter

6 cups chopped cabbage

1/2 cup chicken broth

1 teaspoon salt

1 teaspoon sugar

In a large skillet, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon.

The verdict?
I made this as an afterthought, after the main dish was busy cooking away, and this ended up being my favorite dish of the night.

Since cabbage is in season, I have two cabbages hanging out in my frig. One regular green cabbage, and one Napa cabbage. I used green cabbage for this, and I think the Napa would have seemed more like a Chinese sidedish, so it could work for a variety of dinners. I would maybe use soy sauce instead of salt and maybe throw some ginger in, too....hmmm....I think that's my next trial of this recipe.

Jasmine Brown Rice

creativelydomestic@gmail.com (Rita) — Sat, 13 Feb 2010 12:00:00 +0000

So my enormous 5 pound bag of Jasmine Brown Rice is really getting a good dent in it. Unfortunately, the bag didn't come with directions (at least in English that I could read)

Jasmine Brown Rice
2 cups water or broth
1 cup Jasmine Brown Rice

In a quart pan, bring 2 1/2 cups of water or stock to a boil. Stir in 1 cup of brown jasmine rice. Cover tightly and simmer at medium heat for 35 minutes. Remove from heat. Fluff

The verdict?
The rice doesn't have as much of a jasmine-eny taste as the regular white rice, but it is some great rice! and healthier to boot!

Chicken Paprika

creativelydomestic@gmail.com (Rita) — Fri, 12 Feb 2010 12:00:00 +0000

This was the recipe I was trying to make when I ran out of paprika and made The Best Chicken Strips instead. What's funny (or ironic or coincidental) is that I bought more at the store the following week, then found a brand new container hidden up in the cabinet. So I guess I did have paprika, and now we have so much, I don't think we'll ever run out!

Chicken Paprika
recipe adapted from Gather Round The Table

1/2 cup flour
3 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 pounds boneless chicken breasts
3 tablespoons margarine
1 cup chopped onion
1 1/2 cups chicken broth
1 tablespoon cornstarch
1/2 cup sour cream

In a large plastic bag, place flour, 1 teaspoon paprika, salt and pepper. Add chicken, a few pieces at a time; shake to coat well. In a large skillet, melt butter over medium heat. Add chicken; brown on all sides, about 10 minutes.

Remove chicken. Add onion. Cook, stirring 1 minute. Stir in chicken broth and rest of paprika. Return chicken.Bring to a boil. Reduce heat; cover and simmer 25 minutes. Remove chicken. Stir together cornstarch and 2 tablespoons sour cream. Stir into pan juices. Stirring constantly, bring to a boil over medium heat; boil 1 minutes. Stir in remaining sour cream and chicken.

The verdict?
So this recipe was a bit of work. It involved lots of little steps, which caused me to stand at the stove alot....and that really doesn't work for me. I thought all the moving of the chicken was a little unnecessary, and the sauce was just OK. It needed more seasoning in the sauce. The leftovers were still pretty good the next day, but I don't think I'll make it again.

Homemade BBQ Sauce

creativelydomestic@gmail.com (Rita) — Wed, 10 Feb 2010 12:00:00 +0000

I mentioned this recipe on my most recent Recipe Roll Call, but I finally got around to making my own barbecue sauce. I try not to buy BBQ sauces with high fructose corn syrup, and those organic sauces can be pricey and still contain lots of sugar.

Homemade BBQ Sauce
recipe adapted from The Best Dang Rib Sauce

2 tablespoons olive oil

1/2 fresh jalapeno pepper, seeded and finely chopped

1/2 onion, finely chopped

1 teaspoon honey

3 tablespoons dark molasses

1/3 cup packed brown sugar

1 (6 ounce) can tomato paste

1/2 cup apple cider vinegar

3/4 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon liquid smoke flavoring

salt and pepper to taste

Heat the olive oil in a saucepan over medium heat, and cook and stir the jalapeno pepper and onion for 6 to 8 minutes, until the onion is translucent.

Stir in the honey, molasses, brown sugar, tomato paste, vinegar, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick. Store refrigerated.

The verdict?
Still a little sweet, but it had great texture. I liked the addition of the oregano, which I never would have added on my own. I served this sauce with another rendition of The Best Chicken Strips, and it was a great pairing. My son finished his chicken, then continued to lick off all the sauce off his plate...I'd say that's a thumb's up.