Chicken Salad Sandwich

This was soooo tasty!!!

Canned Kirkland brand chicken (from Costco) - drain first
red grapes (cut up)
dried cranberries
cashews (chopped)
Mayo
Salt & Pepper
Croissants

Add as much of everything as you like and enjoy!!!

Lemon Muffins

I just noticed my last three posts have all had a citrus-y ingredient. So I'm a bit obsessed...

This one is a favorite of mine. My mom made these growing up and they would be inhaled before they had even cooled down. They are best hot out of the oven.

Lemon Muffins

1/2 cup butter
1/2 cup sugar
2 eggs, separated
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup fresh lemon juice
2 tsp lemon rind (optional)
additional sugar for topping

Cream butter and sugar until smooth. Stir in egg yolks and beat until light.

Mix flour, baking powder, and baking soda. Add to creamed mixture alternately with lemon juice.

Beat egg whites until stiff. Fold into muffin mixture along with lemon rind, mixing just until ingredients are blended.

Fill greased muffin tins about 3/4 full. Sprinkle each muffin with a bit of sugar if desired. Bake at 375 for 20-25 minutes or until muffins are golden.

Pineapple-Glazed Chicken

A few things about this recipe...

I'm a pineapple freak, so of course I loved this recipe. Ryan, who is not-so-much a pineapple freak, still thought it was tasty.

Also, I added about 5 slices of pickled jalapenos from a jar and it was soooo spicy. And I like spice. So beware.

Ingredients

• 6-10 chicken drumsticks
  
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 2 cups pineapple juice
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon minced pickled jalapenos (if you want it spicy!!)
  
• 2 scallions, thinly sliced
• Cooked white rice for serving (optional)

Directions

1. Preheat oven to 425 degrees. Remove skin from drumsticks. Season drumsticks with salt and pepper.
2. In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
3. Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
4. Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

{this recipe is from marthastewart.com}

Sesame Chicken

Wow was this ever yummy and easy. Try it. Tonight.



Sesame Chicken

2 lbs boneless, skinless chicken breast, trimmed of any fat and cut into bite-size pieces
2 Tbsp flour
Kosher salt and ground pepper
2 Tbsp olive oil
1/2 cup soy sauce
1/2 cup sugar
2 tsp sesame seeds
1 bunch green onions, chopped
Cooked white or brown rice

In a bowl, combine soy sauce and sugar and stir well to combine. Set aside.

In a large mixing bowl, combine chicken pieces and flour. Season with salt and pepper. Stir well to combine.

Heat olive oil in a large skillet over high heat. Once hot, add chicken. Cook, stirring often, until cooked through, about 5 minutes.

Transfer chicken pieces onto a plate and put the pan back on the heat. Pour in the soy sauce mixture. With a wooden spoon, scrape the cooked bits on the bottom of the pan while the soy sauce mixture simmer. Let simmer for 2 minutes, until slightly thickened. Add the chicken back into the pan. Sprinkle sesame seeds on top and toss well, coating all the chicken pieces in the soy mixture.

Serve over rice and garnish with green onions.

{The credit for this recipe goes to Rookie Cookie}

Pulled-pork sandwiches

We made these for lunch in between conference sessions (had the meat cooking overnight). It was a fun summery meal, even though it is still freezing. So I'm excited for the warm weather - can you blame me?


1 pork roasts
1/2 can of vegetable broth
1 small onion, sliced
BBQ sauce

Put sliced onion in bottom of crock pot. Put in pork roast. Pour can of broth over the top and cook on low for 8 hours or more. Shred the pork and then pour your favorite bbq sauce over the top. Cook on low for 2-3 more hours until all flavors are blended. Serve on a bun with coleslaw on top.

{thanks to my cousin, Nicole, for the yummy recipe!}

Cereal Candy

OK, I can't find the blog I found this recipe from, but I wanted to give credit where credit was due (and use her picture too!) But I can't...I think it might be bookmarked on my other computer and I'm too lazy to go switch. But this turned out AMAZING.

Cereal Candy
5 C. Cheerios
5 C. Rice Chex
6 C. Speicial K

measure those into a large bowl. Then, in a large sauce pan put:

2 C. sugar
3/4 C. white corn syrup
1/2 C. butter (the real stuff please)
1 dash salt

Stir constantly and bring to a boil. Then add:

1 C. whipping cream

Now, use your candy thermometer and cook to soft ball stage, stirring constantly. (Let me add something here, she actually says that she cooks hers to 230, which is cooler than softball stage according to the thermometer. We did it to about 232 and it was yummy, but once it all cooled, it got pretty hard so I would stick with the 230 or maybe a tiny bit earlier than that even) Once at soft ball stage, remove immediately from the heat and add:

1 tsp. vanilla

Stir in vanilla and pour over your cereal. Gently toss anc coat the cereal. Once all coated, pour out on a large cookie sheet to cool. Then enjoy!

Snickers Cookies

I tried this recipe from HERE and they were FABULOUS! So, I'm posting them here for you all to crave and enjoy. You really should consider making these beauties.

Snickers Cookies
1/2 C. sugar
1/2 C. firmly packed brown sugar
1/2 C. butter, room temperature
1/2 C. creamy peanut butter
1 tsp. vanilla
1 egg
1 1/2 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
30 mini sized Snickers candy bars. (one bag)


In large bowl, combine sugar, brown sugar, butter, and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda, and salt and add to peanut mixture. Shape dough smoothly around each candy bar, making sure the bar is completely covered, without haveing a lot of excess dough. Place on ungreased cookie sheets. Bakt at 350 and check at 12 minutes, and take out when they are slightly golden. Cool a minute or so and remove from cookie sheets. They are FABULOUS when they are warm and just as good after they've cooled.