Thursday, March 29, 2018

Slow Cooker Roast Chicken

One of the easiest ways to make chicken!   It only takes 10-15 minutes to prep and it slow roasts in the slow cooker for 5-6 hours on low.  I’ve been making whole roast chicken this way for many years because the meat comes out so moist and delicious!

Slow Cooker Roast Chicken

1 whole chicken, patted dry & giblets removed

2 lg Onions, cut in eighths

4 tsp Lawry’s Season Salt

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Thyme

1 tsp Parsley

1/2 tsp Black pepper

1/2 tsp Cayene pepper

Place the onions in the bottom of the slow cooker. Put the chicken on top of the onions.  Mix the remaining ingredients together in a small bowl.  Rub the spice mixture all over the chicken.  Cook on low for 5-6 hours.  Remove the chicken from the slow cooker & let rest for 15 minutes before removing skin & carving.  Enjoy!!

Saturday, March 10, 2018

Finally Back Live!

Hi, Everyone!! I’ve been away quite awhile because the Blogger App that I was using stopped working.  I found a new app that allows me to hook back up to my blog.  I’m so excited to be back! 

I will catch up on my posts over the next few days as I have lots of new recipes to share!  

Hope to see comments & maybe sharing of your recipes, kitchen tips & tricks!

Best Regards,


Sunday, December 11, 2016

Lemon Garlic Green Beans

Last week, I needed a quick vegetable to compliment the Buttermilk roast chicken recipe that I copied from Facebook 

Lemon Garlic Green Beans

2 Tbsp Butter
2 Tbsp Olive Oil
3 Cloves Garlic, minced
2 lb Green Beans, trimmed
Zest & Juice from 1 Lemon
1/4 Cup Walnuts, chopped
Salt & Pepper to taste 

Melt butter with olive oil in a skillet over medium heat.  Add garlic & sauté for 1-2 minutes. Add the green beans to the pan and salt & pepper to taste.  Cook for 4-6 minutes stirring several times.  Add lemon zest and juice, cook for another 2 minutes.  Toss walnuts into pan, cook for an additional 3-4 minutes.  Enjoy!

Sunday, August 28, 2016

Tender Crispy Baked Chicken

I was in the mood for fried chicken, but I didn't have all the ingredients such as buttermilk.  I pulled out a couple of cook books and found a recipe that used sour cream and was baked instead of fried!i didn't have all the ingredients, but was able to make substitutions with my own end of spices and rice wine vinegar instead of lemon juice.  This recipe was super simple to prepare.  It would be a great weeknight option!  I hope you make this recipe and taste it for yourself!

Tender Crispy Baked Chicken:

1 cup sour cream
1 tbsp dried parsley
2 tbsp rice wine vinegar
1 tsp celery seed
2 tsp paprika
2 tsp Worcestershire sauce
2 cloves garlic, minced
1/2 tsp garlic salt
1/2 tsp salt
1/4 tsp pepper
4 skinless boneless chicken breasts 
2 cups bread crumbs
3 tbsp butter, melted

In a bowl, mix together the sour cream and all the other ingredients through the pepper.  Dip each chicken breast in the sour cream mixture and make sure each piece is well coated.  Place the costed chicken on a parchment paper covered baking sheet.  Refrigerate for 2-8 hours.  When you remove the chicken from the refridge, preheat the oven to 350*F.  Place the 2 cups of breadcrumbs on a shallow dish and dredge the chicken through them.  Place the chicken on a wire rack that is sitting inside of a foil covered backing sheet.  Bake the chicken for 45 minutes.  Melt the butter and drizzle over the chicken then return it to the oven for another 15 minutes.  When you remove the chicken from the oven, let it rest for 10 minutes prior to serving.

Saturday, June 25, 2016

A Summer Favorite: Teriyaki Flank Steak

It's summertime and the grillin' is easy! We grill 2-3 times per week during the summer.  It has a couple of great advantages. It keeps the kitchen cool plus my husband does the cooking!😎. 
Teriyaki steak is one of our favorite recipes from my mom.  It is as simple as can be to throw the meat into the marinade for 8 to 24 hours before grilling.  The marinade makes the meat tender and juicy! I pair the steak with twice baked potatoes and corn on the cob for a great company meal that allows you to be with your guests a not in the kitchen!  

I grilled the corn alongside the meat which was super simple.  If you want to try it, here's what you do:

Grilled Corn:
Peel back husks, but don't tear them off the ears.  Remove the silk. Cover the ears back up with the husks and soak in a large bowl of salt water for 29-25 minutes.  Dry the ears after removing from the water.  Place the ears on the grill over medium heat for 20 minutes.  Turn the ears every 5 minutes.  Brush with butter & season to taste before serving.  

Teriyaki Flank Steak:
1.5 lb flank steak
1 can beef consommé
1/3 cup soy sauce
4 tbsp brown sugar
Juice of 1 lime
1/2 cup green onions, sliced
1 1/2 tsp salt
1/2 tsp pepper
Garlic salt to taste


Cut steak into 2-3 inch pieces.

Mix remaining ingredients in a sealable container or bag.  Add steak pieces and seal the container.  Place in the refrigerator at least 6 hours and up to 24 hours.  Remove container from refridge 30 minutes before grilling.  Grill over a medium-high heat for about 8 minutes per side or until desired level of done.  Enjoy!!

Sunday, June 5, 2016

Asparagus & Cheese Stuffed Chicken

As a mom in the technology age, I am trying out all the social media apps that are available.  I recently started on Snapchat (dssissons15).  I'm fumbling around trying to figure it out.  I think Ivd only added 3 or 4 things to my story snd of course they are good related!😊 on of the people I follow is Ree Drummond, the Pioneer Woman.  A couple of days ago, she posted a series of photos and videoS of her making a beautiful chicken dish.  It was a pan fried chicken cutlet with cheese melted over it!  I kept thinking about the thin chicken cutlets.  Yesterday as I was taking stock of the ingredients that I had on hand, I decided to make chicken.  I wanted to do cutlets, but since I had made French fries the night before, I didn't want to fry the chicken.  

I decided to instead of melt the cheese on the outside, I would stuff it into the cutlet with a bit of asparagus!  The asparagus was tender and yummy!  Another good veggie option would be pablano pepper if you wanted the dish to be a little spicier!  The hands on prep time was about 15 minutes and the bake time was 45 minutes.  I made stuffing & corn to go with the chicken so at the end, the plate was a bit monochromatic, but it was good! Hope you try this recipe & if you are Snapchat, look me up & we can start a foodie conversation!

Asparagus & Cheese Stuffed Chicken:


4 boneless skinless chicken breasts
6-8 stalks of asparagus, trimmed
2 green onions, sliced w/green tops saved for garnish
8oz cream cheese, softened
1/2 cup cheddar cheese
1 tsp Salt, split 
1/2 tsp Pepper, split
1 tsp Creole seasoning, split 
1/2 stick of butter
1/2 lemon


Preheat oven to 350*F.  In a medium bowl, mix together the cream cheese, cheddar cheese, 1/4 tsp pepper and a 1/2 tsp each salt & Creole seasoning.  Mix the white part of the green onion into the cheese mixture then set it aside.  Place a chicken breast between 2 pieces of plastic wrap and pound thin.  I used a meat mallet, but you could also use a rolling pin or even a heavy can.  Repeat the process until all 4 chicken breasts are thin cutlets.  Remove one side of the plastic wrap and spread a generous amount of cheese mixture on the chicken and then lay on the asparagus pieces.  Be sure not to take the cheese mixture all the way to the edge or you won't be able to roll up the cutlet.  Roll the cutlet so the sides meet and secure with toothpicks.  Place the stuffed cutlets into a greased casserole dish. Sprinkle the cutlets with the remaining seasoning. On the stove over medium heat melt the butter and jive from 1/2 a lemon.  Add seasoning to taste and then pour the mixture over the cutlets.  Bake for 45 minutes or until the juices run clear.  Let rest for 5 minutes before serving.  Enjoy!

Sunday, May 29, 2016

Almond Cake with Chocolate Fudge Frosting

I live in a small town south of Indianspolis and around here Memorial Day is synonymous with the Indianapolis 500!  Today is the 100th running of this great race!  So if you are a Hoosier, you are likely to be invited to a race party like the one we attended yesterday.  There are activities from formal balls to simple backyard BBQ's & everything in between! We went to a potluck BBQ full of saucy ribs and yummy salads.  My sister brought her great pasta salad which I wrote about last year in the entry about All Week Pasta Salad.  My mother brought a cold dessert that she calls "Robert Redford or Better than Sex".  I will post that recipe when I can get a copy from her.  She is making a snickers pie for tomorrow's picnic so I'm thinking I will do a post on summer desserts!

As it happens many times, I surfed through Pinterest for inspiration.  I found a great recipe by Brown Sugar which I tweaked a bit to make it super moist and tender!  I sifted all the dry ingredients before mixing which gives you a higher rising cake and I also cut back the sour cream.  This recipe was really quick and easy to make.  The frosting recipe makes more than enough and my sons enjoyed the sweet leftovers!  I hope the next time you need to take a dish to a picnic or BBQ, you give this cake a try!

Almond Cake with Chocolate Fudge Frosting


2 sticks of butter
1 cup water
2 cups cake flour
2 cups sugar
2 eggs, beaten
1/4 cup sour cream
1 tsp salt
1 tsp baking powder
1/4 teaspoon baking soda
1 tsp almond extract

1 cup Sugar
1/2 cup unsweetened Cocoa powder, Sifted
1/2 cup Milk
4 tbsp Butter
2 tbsp Light Corn Syrup
4 cups Powdered Sugar, Sifted
2 tspVanilla Extract

Preheat oven to 375*F.  Grease and flour a 9x13 glass dish and set aside. In a large bowl, sift together the cake flour, salt, baking soda and baking powder.  In a large saucepan, add the water and butter which should be cut into small cubes to allow even melting. Over medium heat, bring the mixture to a boil and stir frequently.  Remove from the heat when the butter is completely melted.  Add the warm butter mixture to a mixing bowl. With your mixer on low, slowly add the flour mixture, sour cream, sugar and eggs.  When the batter is thoroughly mixed, add the teaspoon of almond extract and mix the batter until all is combined.  Pour the mixture into the prepared 9x13 dish.  Gently tap the dish on the counter a few times to have any sir rise to the top.  Place the cake in the preheated oven and bake for 20-24 minutes.  Test the cake with a toothpick or small fork poked in the middle.  If the utensil comes out clean then the cake is ready to leave the oven.  Let cool for an hour before frosting. 

When the cake is ready for the frosting, combine the sugar and cocoa in a saucepan.  Whisk in the milk, butter and corn syrup.  Place the sauce pan over medium heat and stir continuously until the butter is melted and the chocolate mixture looks smooth.  Remove from the heat and slowly stir in the sifted powdere sugar.  When all the powdered sugar is combined, spread mixture quickly over the cake.  Let the frosting cool before serving.  Enjoy!