Monday, January 25, 2016

Caramelized Onion Chicken

Is there anything better than caramelized onion?
I think not!
This recipe turned out so good.
And please don't freak-out over the amount of bacon grease that was used. 
It's all good!
Bacon, that is.....
This chicken had all the bacon, onion flavor that one can only die for.
It also had just a tad bit of heat.
The good heat, not the bad.
My soon to be 2 year old grandson loved it.
And I think this would be a restaurant worthy dish.
Let me see if I can put this together for you.

Caramelized Onion Chicken

5 boneless skinless chicken breast halves
1/4 c. bacon grease (I keep my leftover grease in a glass jar in the fridge)
1 onion, sliced thin, then rings cut in half
1 TBS smoked paprika
1 TBS oregano
A sprinkle of red pepper flakes
A sprinkle of garlic powder
Salt and pepper

Preheat oven to 375 degree F.
Caramelize onion in bacon grease until it is nice golden brown color. Add spices and stir.
Salt and pepper the chicken breasts and place in a foil lined pan. Place the onion mixture evenly on top of the chicken breast, along with any liquid left in the skillet. Place in preheated oven for 45 minutes. 
I served mine with cooked pasta and corn.

See Ya'all Soon!

Monday, January 18, 2016

Pickle Wrap Dip

 Here is another one of the many dips, spreads, cheese balls, that
we tried over the holidays.
This one was pretty darn easy to put together.
Just three ingredients and you are ready to dive in with your crackers.

16 oz. cream cheese, soft
12 oz. deli sliced ham, diced
16 oz. baby dills, drained and diced
Mix all together and chill
 We found out that if you let this chill overnight the flavors seem to pop more.
And yes, this tastes just like the pickle wrap slices.
 The recipe came through my Facebook feed without a link.
So I don't have anyone to credit this recipe to.
I will admit that the recipe does not belong to me.
Whoever it was that thought of doing this is a genius.
Sure does beat spreading, wrapping, and slicing.

See Ya'all Soon!

Monday, January 11, 2016

Ice Coffee Syrup

 What does water and sugar mean to you?
Not much, right?
But water, sugar, some extract, and spices
makes for a damn good ice coffee syrup.
I'm hooked!
 I will never buy an overpriced ice coffee again.
Not when I can make it BETTER in my home.
When I stumbled upon this Web Site, How Sweet It Is,
I knew there would be a love commitment that could not be broken.
Ice Coffee is one of my all time favorite treats.
And to sample all the different syrups.....
My kitchen is my own coffee shop.
I just need to go in search of some cute glass containers to keep my syrups in.
Out of the three shown, our favorite is the brown sugar cinnamon.
Go ahead, make them yourself and find your favorite.
Just click on the Web Site link above.

I am going to experiment to see what other flavors I can come up with.

We used pint size jars to drink our ice coffee out of, and this is the ratio I used:
Crushed ice (about a half glass)
3 TBS syrup
Fill with cold coffee (I made mine the night before and refrigerated it)
Leave enough room for a little milk 
and Drink

See Ya'all Soon!

Monday, January 4, 2016

Baked Cream Corn

Corn casserole is one of the must-haves during the holidays,
but anytime in our house is a good time for corn casserole.
 January is the month when bloggers share all of their holiday recipes
AFTER the holiday is over.....
I threw this together at the last minute for one of our holiday meals.
And it turned out great.
Thank goodness I took the time to write down my ingredients 
and preparation.
This is what I did:
Baked Cream Corn

6 slices bacon, cooked and crumbled (set aside)
1 - 14.75 oz. can of cream corn
2- 14.75 oz. can whole kernel corn, drained
1/2 c. carnation milk
1/2 c. shredded 3 cheese Italian (Frigo) 
A good amount of crushed black pepper

Mix all together (save some bacon pieces for garnish) bake @ 350 degree F for 50 minutes. Garnish with bacon and shredded cheese.

See Ya'all Soon!