SLOW COOKER HONEY GARLIC CHICKEN
Curtosey of All-Recipes & Pinterst
Oh my goodness. I have to say that so far, this is easily my favorite chicken recipe. It was incredibly easy & cheap and I will definitely make it again. The smells coming from the kitchen all day made me ravenous and I can't wait to try it again. The only ingredient I didn't use was the basil, simply because I forgot about it when I shopped.
INGREDIENTS
4 skinless, boneless chicken thighs
1/2 cup of Soy Sauce
1/2 cup of Ketchup
1/3 cup of Honey
3 cloves garlic, minced
1 teaspoon of dried basil
INSTRUCTIONS
1. Place chicken thighs into the bottowm of a 4-quart slow cooker
2. Whisk soy sauce, ketchup, honey, garlic and basil together in a bowl, pour over the chicken
3. Cook on low for 6 hours
Tuesday, 31 March 2015
Thursday, 26 March 2015
Chocolate Chip M&M Cookies
Recipe via
Dinners Dishes and Desserts.com
INGREDIENTS
1/2 cup butter, softened
1/2 cup sugar
...
Dinners Dishes and Desserts.com
INGREDIENTS
1/2 cup butter, softened
1/2 cup sugar
...
1/2 cup brown sugar
1 egg, room temperature
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp milk
1 cup Mini M&M's , plus 1/4 cup for the top
INSTRUCTIONS
In a stand mixer, cream the butter for 20 seconds. Add the sugars, and cream until light and fluffy, about 2 minutes.
Add the egg and vanilla, mix until combined. Mix in the flour, cocoa powder, baking soda and salt.
The dough should be pretty thick. using a spatula, mix in the milk. Stir in1 cup of mini M&Ms
Chill the dough for at least 30 minutes. The longer it chills, the thicker the cookies will be
Preheat oven to 350 degrees. Scoop golf ball sized balls of dough into a baking sheet. Press a few mini M&M's into the top of each ball of dough
Bake for 9-10 minutes. The cookies will be done on the edges, but sppear underdone in the center.
Let the cookies cool on a baking sheet for 5 minutes before removing to a wire rack
Store in air tight container for up to a week
1 egg, room temperature
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp milk
1 cup Mini M&M's , plus 1/4 cup for the top
INSTRUCTIONS
In a stand mixer, cream the butter for 20 seconds. Add the sugars, and cream until light and fluffy, about 2 minutes.
Add the egg and vanilla, mix until combined. Mix in the flour, cocoa powder, baking soda and salt.
The dough should be pretty thick. using a spatula, mix in the milk. Stir in1 cup of mini M&Ms
Chill the dough for at least 30 minutes. The longer it chills, the thicker the cookies will be
Preheat oven to 350 degrees. Scoop golf ball sized balls of dough into a baking sheet. Press a few mini M&M's into the top of each ball of dough
Bake for 9-10 minutes. The cookies will be done on the edges, but sppear underdone in the center.
Let the cookies cool on a baking sheet for 5 minutes before removing to a wire rack
Store in air tight container for up to a week
Bakery Style Chocolate Chip Cookies
Thick & Chewy Chocolate Chip Cookies
Recipe via Life Love & Sugar
I was in the baking mood and came across this gem of a recipe. I had all the ingredients already in house, so I decided to give them a shot. The cookies themselves were delicious! The only thing I changed was using Milk Chocolate chips instead of Semi Sweet Chocolate Chips. Plus, these were incredibly big, so it was no surprise that the recipe only made 12-14. If your looking for a healthy "cheat" this is NOT it. I will someday make this recipe again, but probably not for awhile, simply because of the size of cookie.
INGREDIENTS
3/4 cup salted butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp baking powder
1 3/4 cups semi sweet chocolate chips
INSTRUCTIONS
1. Cream butter and sugar together until light and fluffy (about 3-4 minutes)
2. Mix in eggs and vanilla
3. With the mixer on low speed, add flour, cornstarch, baking soda and baking powder
4. Stir in chocolate chips. Dough will be thick
5. Preheat oven to 350 degrees
6. Measure out each cookie using a 1/4 cup measuring spoon. They should be in the shape of thick discs
7. Bake for 11-12 minutes. The center of the cookie will still look a little undercooked, but that's ok
8. Remove from oven and allow to cool for aboit 1 minute, then remove to finish cooking on a cooling rack
YIELD: makes 12-14 cookies
**photo to come**
Recipe via Life Love & Sugar
I was in the baking mood and came across this gem of a recipe. I had all the ingredients already in house, so I decided to give them a shot. The cookies themselves were delicious! The only thing I changed was using Milk Chocolate chips instead of Semi Sweet Chocolate Chips. Plus, these were incredibly big, so it was no surprise that the recipe only made 12-14. If your looking for a healthy "cheat" this is NOT it. I will someday make this recipe again, but probably not for awhile, simply because of the size of cookie.
INGREDIENTS
3/4 cup salted butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp baking powder
1 3/4 cups semi sweet chocolate chips
INSTRUCTIONS
1. Cream butter and sugar together until light and fluffy (about 3-4 minutes)
2. Mix in eggs and vanilla
3. With the mixer on low speed, add flour, cornstarch, baking soda and baking powder
4. Stir in chocolate chips. Dough will be thick
5. Preheat oven to 350 degrees
6. Measure out each cookie using a 1/4 cup measuring spoon. They should be in the shape of thick discs
7. Bake for 11-12 minutes. The center of the cookie will still look a little undercooked, but that's ok
8. Remove from oven and allow to cool for aboit 1 minute, then remove to finish cooking on a cooling rack
YIELD: makes 12-14 cookies
**photo to come**
Tuesday, 17 March 2015
What This is All About
Hello world!
I am Karin from Calgary, Alberta. I am relatively new to the kitchen (and to the world of blogging) and decided that I wanted to start sharing my adventures and maybe get some new tips and tricks along the way.
Being a beginner, I am starting out with some fairly basic recipes, and in no way whatsoever do I claim ownership over these recipes. THESE ARE NOT MY RECIPES. I simply found them on Pinterest, or other food websites and decided to try them. I wanted to be able to find them all in one place, so for this reason I have decided to start a blog.
I love all foods, but I don't like to try things that have a lot of spice. I can barely tolerate pepper (as an added seasoner), so while I know that it needs to be included in most recipes, I will never use it as a garnish. My absolute favorite food of all time is PIZZA and I would love to try pizza recipes from all over the world.
I also love to bake, so I will be attempting some baking recipes in the future as well. When it comes to baking, I tend to stick mostly with cookies & cakes, though I would really like to try my hand at cupcakes in the near future.
Eventually, I would like to become very comfortable in the kitchen, and maybe even create my own recipes. Not because I aim to be a chef, but simply because I love food and would like to try out new dishes.
I don't get to travel nearly as much as I would like to, so I would also love it if I could find some international recipes to try. Another of my passions is letter writing (the old fashioned way using pen & paper), so I would love to gather a nice selecion of international recipes :)
If you would like to swap recipes with me, please feel free to email me directly at bishopkarin@hotmail.com. I have also created a FB group called My Culinary Adventures. You can email me privately if you would like to be added as it is a secret group at the moment. So I thank you for your patience as I embark on this journey of blogging & food! Please feel free to leave me any CONSTRUCTIVE criticism (regarding the website), I am always looking for new ways to improve!
I am Karin from Calgary, Alberta. I am relatively new to the kitchen (and to the world of blogging) and decided that I wanted to start sharing my adventures and maybe get some new tips and tricks along the way.
Being a beginner, I am starting out with some fairly basic recipes, and in no way whatsoever do I claim ownership over these recipes. THESE ARE NOT MY RECIPES. I simply found them on Pinterest, or other food websites and decided to try them. I wanted to be able to find them all in one place, so for this reason I have decided to start a blog.
I love all foods, but I don't like to try things that have a lot of spice. I can barely tolerate pepper (as an added seasoner), so while I know that it needs to be included in most recipes, I will never use it as a garnish. My absolute favorite food of all time is PIZZA and I would love to try pizza recipes from all over the world.
I also love to bake, so I will be attempting some baking recipes in the future as well. When it comes to baking, I tend to stick mostly with cookies & cakes, though I would really like to try my hand at cupcakes in the near future.
Eventually, I would like to become very comfortable in the kitchen, and maybe even create my own recipes. Not because I aim to be a chef, but simply because I love food and would like to try out new dishes.
I don't get to travel nearly as much as I would like to, so I would also love it if I could find some international recipes to try. Another of my passions is letter writing (the old fashioned way using pen & paper), so I would love to gather a nice selecion of international recipes :)
If you would like to swap recipes with me, please feel free to email me directly at bishopkarin@hotmail.com. I have also created a FB group called My Culinary Adventures. You can email me privately if you would like to be added as it is a secret group at the moment. So I thank you for your patience as I embark on this journey of blogging & food! Please feel free to leave me any CONSTRUCTIVE criticism (regarding the website), I am always looking for new ways to improve!
Holy Yum Chicken
HOLY YUM CHICKEN
via TableForTwo
I was sick and tired of making the same thing for dinner every night, so I came up with a plan to have something that required Chicken. I stumbled across this gem on Pinterest and all I can say is that I will definitely be making it again. The smells coming from my kitchen were wonderous and my husband loved it.
Surprisingly I had most of the ingredients required, except the Maple Syrup and Chicken. So it is also a very cheap recipe. Being a novice in the kitchen, I did require my husbands assistance with a few things, but all in all this was an incredibly easy recipe for any beginner and was delicious. I made the recipe almost to a 'T'. The only difference being that we didn't add any cornstarch at the end as we found it already very thick.
I also made some roasted potatoes with onion & garlic and included a SouthWestern Ranch Salad.
The meal was incredibly filling and exactly as the original blog boasted, I did want to do cartwheels in my living room after :) Just didn't have the space.
DISCLAIMER: I claim no ownership over this recipe, it is not mine and was borrowed from Table For Two
PREP TIME: 5 minutes
COOK TIME: 40 minutes
TOTAL TIME: 45 minutes
SERVES: 2-4
INGREDIENTS
1.5-2 pounds Boneless, skinless, chicken thighs
1/2 cup Dijon Mustard
1/4 cup pure Maple Syrup (use the real stuff)
1 tbsp. rice wine vinegar (rice vinegar is the same thing)
1/4 tsp salt
1/4 ground black pepper
1 tbsp. cornstarch (we didn't use this, but feel free to try)
2 tsp fresh rosemary for garnish (didn't use this either)
INSTRUCTIONS
1. Preheat oven to 450 degrees F. Line an 8x8 baking dish with 2 layers of foil
2. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper\
3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4. Bake, uncovered, for 40 minutes
5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard liquid.
6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. you'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. if it's still not thickening after 1 tbsp., you can add a little more.
7. Sprinkle Rosemary on top before serving.
8. Service with rice or potatoes or vegetables.
via TableForTwo
I was sick and tired of making the same thing for dinner every night, so I came up with a plan to have something that required Chicken. I stumbled across this gem on Pinterest and all I can say is that I will definitely be making it again. The smells coming from my kitchen were wonderous and my husband loved it.
Surprisingly I had most of the ingredients required, except the Maple Syrup and Chicken. So it is also a very cheap recipe. Being a novice in the kitchen, I did require my husbands assistance with a few things, but all in all this was an incredibly easy recipe for any beginner and was delicious. I made the recipe almost to a 'T'. The only difference being that we didn't add any cornstarch at the end as we found it already very thick.
I also made some roasted potatoes with onion & garlic and included a SouthWestern Ranch Salad.
The meal was incredibly filling and exactly as the original blog boasted, I did want to do cartwheels in my living room after :) Just didn't have the space.
DISCLAIMER: I claim no ownership over this recipe, it is not mine and was borrowed from Table For Two
PREP TIME: 5 minutes
COOK TIME: 40 minutes
TOTAL TIME: 45 minutes
SERVES: 2-4
INGREDIENTS
1.5-2 pounds Boneless, skinless, chicken thighs
1/2 cup Dijon Mustard
1/4 cup pure Maple Syrup (use the real stuff)
1 tbsp. rice wine vinegar (rice vinegar is the same thing)
1/4 tsp salt
1/4 ground black pepper
1 tbsp. cornstarch (we didn't use this, but feel free to try)
2 tsp fresh rosemary for garnish (didn't use this either)
INSTRUCTIONS
1. Preheat oven to 450 degrees F. Line an 8x8 baking dish with 2 layers of foil
2. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper\
3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4. Bake, uncovered, for 40 minutes
5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard liquid.
6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. you'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. if it's still not thickening after 1 tbsp., you can add a little more.
7. Sprinkle Rosemary on top before serving.
8. Service with rice or potatoes or vegetables.
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