I like Burger King’s chicken fries.
21 Apr 2015 Leave a comment
This is a dish my Mom used to make and she never wrote down the recipe. I cobbled together a couple different versions I found and have come pretty close to her version. It’s somewhere between a soup and a stew, and goes perfectly with cornbread. My Dad used to take a piece of cornbread, put a thin slice of red onion on it, and then cover it in the ham & beans.
It’s tasty, filling, and even better the next day. Though there is some chopping, the overall prep isn’t too bad. The cooking time goes on for a bit, but you’re not standing over the stove the whole time by any means. Usually I’d say this is a great “middle of the winter” dish – and it is – but it was sunny & in the high 70s yesterday and it was still great. 🙂
Full instructions after the jump!
20 Apr 2015 Leave a comment
With the weather warming up, it’s time for cold salad sandwiches. Never been an egg salad person myself, but I loooove my chicken salad. Mainly because the only way it could be easier is if I got it at the store – and the store bought is never as good.
1-2 pounds of chicken breasts, cooked and diced
Grey Poupon Country Dijon Mustard
Cook up and chop up the chicken. For the sauce, the proportions are 1 heaping tablespoon of mayonnaise to 1 heaping teaspoon of mustard. Now – how much of these tablespoons & teaspoons you need depends on how much chicken you have. I just keep doing one of each until it looks like enough, taste it, then add more mayo or mustard to get it just right.
Combine it all. There you go. Really. You could just eat it like that. (I have been known to do that on more than one occasion. Straight from the bowl.)
I like to add in some chopped celery and onions. My brother prefers it plain. If you go with grapes and apples, it’s a little harder to make sandwiches out of it, but it’s good. I think it’s terrific on croissants.
Cooking the chicken takes the most time – but it’s not like you’re standing over the stove the whole time. The rest, maybe 10 minutes.
20 Apr 2015 Leave a comment
Mind you, this is technically a double…
1 shot Jameson’s Whiskey
1 shot Bailey’s Irish Cream
It will make you warm and happy all over.
For a long time I didn’t realize there was a coast to coast difference – but in the West Coast version, there is no Bailey’s, but a spoonful of raw sugar. There you go.
19 Apr 2015 Leave a comment
This has been a holiday brunch staple in my house for years, and I love it. I also really love that the recipe can be quartered and make a perfect version for one person. And it’s easy. Just what I needed this Sunday morning.
And really – how can you go wrong with eggs, cheese and bacon? Recipe & more photos after the jump.