Monday, November 21, 2016

Thanksgiving 2016

Hi! Lee Hock here, and I know it has been a long long time since I last blogged.

Life has changed and stayed the same. We added a princess to our crew in 2015, she is now 20 months. Our newest little turkey-

I am still doing the things I love, being a mom, and of course COOKING! Life is busy, and I have not been blogging, but there has been so many times I have cooked good dinners and thought I need to blog this. One day when things aren't quite so crazy, I'll be back!

Well last night in the middle of the night the 3 boys came down at 2 AM for various reasons. As always, I had a hard time going back to sleep, thoughts were swirling in my head a million miles an hour. One of those thoughts was I need to do a Thanksgiving post. So here I am.

Here's lots of Thanksgiving ideas, recipes below the list:

Thanksgiving Baked Chicken
Cornbread Dressing
Cranberry Sauce
Jalapeno Cranberry Sauce
Green Bean Casserole
Roasted Winter Veggies
Sweet Potato Casserole
Pecan Pie
Pumpkin Pie
Apple Pie
Oreo Turkeys
Turkey Crudite

Thanksgiving Baked Chicken
If for any reason you are not up for making a whole turkey, this is so so so easy and soooooo good!

1 Chicken, cut into 8 pieces
Olive oil
Chef Paul Prudhomme's Magic Seasoning Blend Poultry Magic

Preheat the oven to 350 degrees. Place the chicken in a baking dish in a single layer, drizzle the top with a little bit of olive oil, sprinkle the top of the chicken with the Magic seasoning.
Bake uncovered for 1.5 hrs

Cornbread Dressing

This was a Thanksgiving staple at my grandparents house, I can't imagine having Thanksgiving without it.

1 cup chopped celery
1 cup chopped onion
1/4 cup (1/2 stick)stick margarine, fleishmans unsalted or earth balance
1 pan golden corn bread, recipe below
2 C. vegetable broth such as Imagine Brand
1 egg, beaten
2 to 3 teaspoons poultry seasoning
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper

Preheat oven to 350° F. In medium fry pan, melt the margarine, saute celery and onion until tender, about 5 minutes.
In large bowl, combine celery mixture with corn bread, broth, egg, poultry seasoning, salt and pepper. Toss lightly until bread is completely moistened. Place in well-greased or sprayed 1-1/2 quart casserole or 8-inch square baking dish. Cover with aluminum foil.Bake 30 minutes. Remove cover and continue baking 15 to 20 minutes longer or until golden on top

Golden Corn Breadfrom the side of Aunt Jemima Brand Cornmeal Package, this is the recipe I always make

1 C. cornmeal
1 C. all purpose flour
2-4 T. sugar, depending on how sweet you like it
4 t. baking powder
1/2 t. salt
1 C. soy milk, I use plain unsweetened
1 egg
1/4 C. vegetable oil

Preheat oven to 425 degrees. Spray an 8 inch square baking dish with non stick spray.
Whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, egg, and oil. Mix until combined. Pour into the baking dish. Bake for 20-23 minutes, until done.

Cranberry Jalapeno Sauce

This is a great alternative to your standard cranberry sauce. It is so good on sandwiches too!

2 fresh jalapenos
1 (12 oz.) bag fresh cranberries, rinsed
1 C. sugar
1 C. water
Mince the jalapeno. For mild heat, discard the seeds, for medium heat leave the seeds in. Place the jalapenos, cranberries, sugar, and water in a small sauce pan, and put on the stove over medium high heat. Bring to a boil, and stir to dissolve the sugar. Lower the heat and simmer, uncovered for 10-15 minutes.
Remove from the heat, and cool to room temperature, store in the refrigerator until ready to serve. Can also be served warmed if desired.

Cranberry Sauce

This is by far my favorite part of the Thanksgiving plate.

1 bag of fresh cranberries
1 C. sugar
1/2 C. water
1/2 C. orange juice

Place all of the above ingredients in a sauce pan. Bring to a boil until the cranberries start to pop, probably about 10 minutes. Remove from heat, and the sauce will thicken as it cools.
Thanksgiving Salad 

This recipe is inspired by a salad our friends brought last friday.
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons toasted sesame seeds- can buy already toasted, or toast at 350, until a little bit browned, must watch carefully so they don't get burnt
  • 1 tablespoon poppy seeds
  • 1 hearts of romaine, cut into small pieces
  • 2 C. Baby bok choy 
  • 1 C. Napa Cabbage
  • 1/2 cup dried cranberries (optional)
  • 1 handful of Pomegranate seeds
  • Handful of Candied Pecans, Trader Joes has good ones
  • 1 pear, peeled and diced, I would use an Asian Pear if you can, could also use apple

In a blender (can use immersion blender) Put sugar, onion, paprika, vinegars, and oil. Blend until emulsified. Stir in poppy seeds and sesame seeds.
In a large salad bowl, put lettuce, bok choy, cabbage, cranberries, pear, pomegranate seeds, candied pecans.Toss with dressing to coat. Serve immeadiately.

Sweet Potato Casserole

5 sweet potatoes, peeled and sliced
1/4 C. margarine
1/2 C. packed brown sugar
3 T. orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows

Preheat oven to 350 degrees.

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash. 

Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows. 

Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.


Green Bean Casserole 

Green bean casserole is a classic American recipe, and it is usually made with canned condensed mushroom soup, which isn't kosher. Here is the kosher parve version I created. Feel free to substitute the canned green beans with fresh steamed green beans.
3 T. margarine
1/2 small onion, finely chopped
8 ounces white mushrooms, sliced
1 1/2 T. flour
1 C. soymilk, unsweetened and unflavored, can also use non dairy creamer
1/2 t. garlic powder
1 pinch salt (more to taste)
1 pinch pepper
2 (14 1/2 ounce) cans French style green beans, drained or 1 1/2 lbs. fresh green beans steamed
1 C. French-fried onions

Melt margarine over medium heat. add onion and sauté until translucent. Add mushrooms and sauté until soft. Stir in flour. Cook for a few minutes, stirring constantly. Add the soy milk or non dairy creamer little by little, letting the flour-mushroom mixture absorb it. You should now have what looks similar to a creamy mushroom soup.

 Remove from heat and mix in garlic, salt, pepper, and green beans (be sure and taste it to check the seasoning, you want it to be tasty). Place green beans in a greased 8 inch square baking dish. Pour over the mushroom mixture. Mix to combine a little bit. Top with French fried onions. Bake at 350 uncovered for 30 minutes, watch to make sure the onions on top don’t burn

Roasted Winter Veggies
This is Ina Garten's recipe with the addition of Brussels Sprouts.

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt

2 C. brussels sprouts cut in half

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes, add the cut brussels sprouts. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.


Mom's Secret Pecan Pie

My mom is famous for this recipe, it's super easy! This could easily be made gluten free if necessary, just use a gluten free pie crust.

2 T. margarine
1 C. sugar
1 C. dark corn syrup
1 t. vanilla
3 eggs
1 1/2 C. pecans
1 (9 inch) unbaked frozen pie crust, such as Mrs. Smith's

Preheat oven to 350 degrees. 
Melt the margarine in a small sauce pan, remove from the heat and add the sugar, and corn syrup, stir until combined. Let cool for 10-15 minutes until cool enough to add the eggs without cooking them, add the vanilla and the eggs, stir until combined, then add the pecans. Pour this mixture into the frozen pie crust. Place on a baking sheet and put into the oven. Bake for 60 minutes until center reached 200 degrees. If the crust starts to brown too much, cover edges with foil.


Pumpkin Pie in a Graham Cracker Crust

It is so easy to whip this up, for gluten free if you want to use a gluten free crust this will work well, I have even made it with no crust.

1 Graham Cracker Pie Crust
1 can (15 oz.) Pumpkin Puree, (not pumpkin pie filling)
3/4 C. sugar
1 t. cinnamon

1/4 t. ground ginger
1/8 t. nutmeg
1/2 t. salt
2 eggs
1 1/2 C. soy milk

Preheat the oven to 425 degrees.

In a large bowl using a whisk, mix together the pumpkin, sugar, cinnamon, ginger, nutmeg, salt, eggs, and soy milk until smooth. Pour the pumpkin mixture into the pie crust.

Bake for 15 minutes. Lower the heat to 350 degrees. Bake for another 40-50 minutes until when a knife inserted into the center comes out clean. Cool on the counter for 2 hours and serve immediately, or refrigerate until ready to serve.


Grandma Ople's Apple Pie

Grandma Ople is not my grandma. I found this recipe on, it got an average of 5 stars by 3,825 people, which is unbelievable. This is no ordinary apple pie recipe.

1 recipe pastry for a 9 inch double crust pie, I used a store bought one
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.


Oreo Turkeys
We have a tradition to make these every year, the kids love it! Jelly Belly makes kosher candy corns, you can usually find them in the Jelly Belly stand in the grocery store or at TJ Maxx. The picture above is missing the red part that hangs down under the beak. 

  • 24Oreo Double Stuff cookies
  • 12miniature peanut butter cups
  • 12malted milk balls
  • 1cup candy corn
  • 4ounces chocolate frosting
  • 4ounces white frosting
  • red food coloring
  1. Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.
  2. Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.
  3. For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.
  4. Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.
  5. Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head.
  6. Take a small amount of the white frosting in a separate dish. Mix in red food coloring.
  7. Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak.
  8. ______________________________________________________________________
Turkey Crudite
Straight from Pinterest and so cute! This is self explanatory.
Image result for turkey crudite
Image result for turkey crudite

Wishing everyone a Happy Thanksgiving! 

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Tuesday, July 17, 2012

Houston's Grilled Chicken Salad

An abundance of ailments have swept through the Hock household in the past few weeks. There have been fevers (JR and CJ), colds (everyone), stomach aches, ear infections (CJ), and even a torn ear drum (King Hock, poor poor King Hock). The most recent ailment happened to CJ, my 3 year old, aka Prince Hock #2.

Yesterday afternoon, I went through the carpool line as usual to pick him up from camp, and instead of him walking out to my car, his counselor carried him. She explained that he hurt his arm, and wouldn't move it. Well, me being the doctor that I am, I took one look and knew it was out of socket. It had happened to JR one time.

We hurried over to the pediatrician, and he popped it back in to place. CJ was so brave, I was very proud. I told him I would reward him by taking him to pick out a toy, and he decided we should go to Wal Mart.

So, here we are moseying around the toy aisles of Wal Mart for what seemed like an hour. This was a tough decision picking out a toy. CJ finally settled on a Power Ranger, but he wanted to have just one more look up and down each of the aisles. That's when the $40 Barbie Pool set caught his eye. I tried to talk him out of it, but he wouldn't budge. Finally, we settled on a Ken wearing a bathing suit and a smaller pool.

He proudly carried the Ken and pool around the store, and was very excited. Then, out of nowhere he spots a picture of Captain America. "Mommmmmyyyyy, loooooook! I want a Captain America costume!" Since, Wal Mart doesn't carry costumes year round, I stood there and ordered it from Amazon on my phone. "Ok, it's coming in 2 days," I told him.

I felt bad that he just went through this whole ordeal and would have to wait 2 days for a reward, so I still bought him the Ken just without the pool.

As we drove home from Wal Mart, we had an in depth conversation about his new toy. When I referred to it as his Barbie, I corrected myself and called it his Ken Doll, and he goes, "Mommy, I have a swim teacher at camp named Kendall."

I said, "Her name is Kendall like your Barbie?" He said, "Yes like my Barnie!"

So, I guess that's where he came up with the name Barnie Kendall because from then on he referred to his new toy as Barnie Kendall. He loved it so much, that he decided to sleep with it in his bed.

Last night at 3 A.M. I hear screaming, "Daddy, Mommy, I can't find Barnie Kendall." I sent King Hock up to help him. We were just about to fall back asleep, and then there was more screaming, "Daddy, Mommy, I can't find Barnie Kendall's sunglasses."

Normally, King Hock and I get irritated when he wakes us up in the middle of the night (which happens very often), but last night we were laughing hysterically.

CJ comes down stairs this morning carrying his Barbie and says, "Good morning Mommy, I told you I shouldn't sleep with Barnie Kendall, his bathing suit keeps falling off, can you put it back on please?"

Now, CJ is tucked all nicely in his bed with Barnie Kendall, let's hope we don't have a repeat of last night.

Now onto our dinner. I offered King Hock to make whatever he wanted for dinner tonight, and challenged me to make the Grilled Chicken Salad from Houston's. He used to adore it in his pre kosher days.

The recipe I came up with was spot on, it was unbelievable.

Here it is:

Houston's Grilled Chicken Salad

Grilled Chicken, marinated and grilled to your liking, then very thinly sliced
Tortilla Strips, recipe below
Honey Dijon Dressing, recipe below
Peanut Sauce, recipe below
1 package Mixed Greens
Carrots, cut into matchsticks (I used precut bagged type)
1 ear fresh corn, shucked
6 leaves Napa Cabbage, thinly sliced

To prepare the salad:

Place the mixed greens, carrots, corn, Napa cabbage, grilled chicken, and tortilla strips in a large bowl. Toss with the Honey Dijon Dressing. Place on your serving plate, and drizzle with the peanut sauce. Alternately place the peanut sauce in a large ziploc, snip off a very small part of the corner and squeeze out over the salad.

Tortilla Strips

6 corn tortillas
2 t. vegetable oil
Kosher Salt

Preheat oven to 375 degrees. Cover a baking sheet with parchment. Brush the tortillas with oil. Stack them, and cut into very thin long strips. Sprinkle with kosher salt. Bake for 10-15 minutes, until crisp and starting to brown.

Honey Dijon Dressing

1/4 C. red wine vinegar
1/3 C. vegetable oil
2 T. dijon mustard
1/2 fresh small lime, juiced
1 t. sesame oil
1/4 C. honey
1 t. dried minced onion
1/4 t. pepper
pinch salt
1-2 T. fresh cilantro chopped
1-2 T. red bell pepper, very finely diced

In a bowl use an immersion blender and blend together all of the above except for the cilantro and red bell pepper, blend until emulsified. Add the cilantro and red bell pepper, and place in the refrigerator until ready to serve.

Peanut Sauce

1/4 C. peanut butter
1 t. garlic powder
4 t. soy sauce
4 t. rice wine vinegar
4 t. brown sugar, packed
2 t. sesame oil

Use an immersion blender and mix together the above ingredients until smooth.


Hopefully Barnie Kendall won't pull that Toy Story stunt on us tonight, and go playing in the middle of the night, or lose his sunglasses.

Have a great night!
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Wednesday, July 11, 2012

Lee Likes

Oh hi! Yes, it's been almost 2 weeks since my last blog post. Things around here have been crazy as always, especially the afternoons. From about 5-7 P.M. some demons take over my children's bodies.

The chaos is chaotic.

 Prince Hock #1 and #2 know karate (self taught), and love to practice it on each other.  It's awesome to watch them morph into real ninjas. HI-YA! Someone, usually both, inevitably get hurts.

Baby Hock insists on being held, there is no putting him down, he is happy as long as I'm holding him. You can imagine how strong my arm muscles are getting. One arm stirring a pot, the other arm holding a baby.

The best is when all three cry at the same time, I just join in, or I laugh.

I've tried some new recipes, none that were worth sharing, but I do want to share with you my favorite things right now:

1. Rada Knives

These are seriously the sharpest knives I have ever used. They are inexpensive and have consistently gotten 5 star reviews.
Rada Cutlery Starter Set, 7 Pc Boxed Gift Set, Made in USA
2. 365 Early Grain Bread (Whole Foods Brand)

Healthy- Check, Organic- Check, Delicious- Check
This super seedy bread is yummy toasted. I look forward to eating it every morning for breakfast. It makes great grilled cheeses, and peanut butter and jelly sandwiches.

3. Nature Valley Peanut Butter Dark Chocolate Protein Bars

I feel like I am eating a candy bar. These make a great snack, they are low in sugar and high in protein, which is ideal for diabetics, and really anyone.

Peanut Butter Dark Chocolate Flavored Protein Bar

4. Michael's Children's Vitamins

First of all, kosher vitamins for kids are hard to come by. Second of all, I'm very happy that the lid is child-proof because my kids want to eat these all the time. I highly recommend these.

Michael's Children's Chewables

5. Nespresso Aeroccino

My favorite coffee drink is lattes, so I was so excited to get this milk steamer/foamer for my birthday. I still haven't perfected making lattes with it yet, but I'm working on it.

6. Alba Passion Fruit Body Wash

LOVE this! It smells amazing, and I feel like I'm in Hawaii everytime I take a shower. It also has a pump, which is amazing.

7. Escada Sexy Graffiti perfume

Every summer Escada puts out a different limited edition scent that I buy every year. Sexy Graffiti came out about 10 years ago, and I fell in love with it, it was my all time favorite. I was stoked when I saw that they brought it back this year. It smells like summer.

Escada Sexy Graffiti Eau de Toilette, 1.6 oz

8. Talenti Gelato

I might be a little biased...this is the best ice cream in the whole wide world! All of the flavors are incredible, I would have a hard time picking my favorite. Give it a try.

Black Raspberry Chocolate Chip New

9. Popcorners Chips

These freaking chips are addictive.

9.  Sugar Cookie Bars

No, I'm not pregnant again, it's just all of the sugar cookie bars I've been eating lately. I need to stop making these bars, but I just can't because they are that good. I like them right from the freezer too.

I've revised the recipe, see below.

These are the best if you make them in a 9 x 9 silicone baking pan, bake for 15 minutes at 375 degrees.

Sugar Cookie Bars

1 stick margarine or butter, I used an Earth Balance Stick
1 C. sugar
2 eggs
1 t. vanilla
2 1/2 C. flour
1/2 t. salt
1/4 t. baking soda

1 can Pillsbury vanilla frosting
food coloring- your choice of color (optional)

Preheat oven to 375 degrees. Spray a 7x11 or 9x9 with non stick spray.

In a large mixing bowl with an electric mixer, cream together the margarine and sugar until fluffy. Add the eggs and vanilla, mix until combined. Mix in the flour, salt, and baking soda. Mix until dough comes together.
Put the dough into the baking pan and use your hand to pat evenly to fill the inside.

Bake for 20 minutes, until the edges are golden brown, 15 minutes for a silicone baking pan. If you use a pyrex pan, you might have to bake a little bit longer, unless you like it really doughy.

Once the cookie has cooled, mix a few drops of food coloring into the icing. Spread the icing on top of the cookie, I only used half of the can. Then sprinkle with sprinkles. To serve, cut into squares.

10. Electric Salt and Pepper Shakers

I got these as a gift, they are awesome!

11. Fresh and Easy Cookbook

by Leah Schapira

A friend of mine recommended this cookbook. It's published by ArtScroll, the same company that did the whole Kosher by Design series. I haven't made anything from it yet because I literally just got it today. I'm excited to try some new recipes, and there are a bunch in this book that I want to try.

Fresh & Easy Kosher Cooking: Ordinary Ingredients -Extraordinary Meals


I hope to get you some new recipes very soon. Have a good night!

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Friday, June 29, 2012

It's My Birthday! Meatloaf Cupcakes

I'm a firm believer in living life to the fullest, which for me includes celebrating everything as much as possible.

For as long as I can remember, I've always loved my birthday. As a little girl, I used to perpetually plan my birthday parties. I had numerous types of birthday parties: swimming, hula, cheerleading, treasure hunt, and even a party where I kidnapped my friends and took them to breakfast.

For many years, I went to sleep away camp and would be there on my birthday, that was the best! I remember waiting for the stroke of midnight so I could run outside my cabin, down the hill and scream "it's my birthday!" even if it entailed getting in big trouble.

Nowadays, I like to have week long celebrations filled with lunches and dinners. This year my birthday falls on Shabbat, so what better way to celebrate than with a Shabbat dinner?One of my dear friends, who is coming tonight, is making me a birthday cake because she insisted I don't make my own. So that's when I decided to make Meatloaf Cupcakes! They are adorable and delicious.

Here's the recipe:

Meatloaf Cupcakes

2 lbs. Ground beef
2 Eggs
1 C. Bread crumbs
1 small Onion, grated
1 t. Garlic powder
1/4 C. Seltzer
2 swigs parve Worcestershire sauce
1/2 t. Salt, use more for non kosher meat
1/4 t. Pepper

2 T. Mustard
2 T. Brown Sugar
1/3 C. Ketchup

Mashed potato "icing"

4 baking potatoes, peeled and chopped
4 T. Margarine
1/4 C. Non dairy creamer or plain unsweetened soy milk
Salt and pepper to taste

Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non stick spray.

Make the meat filling by mixing together the ground beef, eggs, bread crumbs, onion, garlic powder, seltzer, Worcestershire sauce, salt, and pepper. Divide evenly among the cupcake pan. Mix together the mustard , brown sugar, and ketchup. Spread this glaze on the tops. Bake for 45 minutes.

While baking, prepare the mashed potatoes. Boil them until fork tender, drain most of the water (saving it in a seperate bowl), add the margarine, soy milk, salt and pepper. Use an electric mixer and whip until fluffy, add some of the reserved water if the mixture seems too dry, be careful not to overmix it, or they will get gluey. Place some of the potatoes in a pastry bag fitted with a large star tip. Squeeze the mashed potatoes over the top by making a large circle and then piping around to create a peak. If you don't have a pastry bag and tip, you could just spread the icing on top. Sprinkle the tops with paprika, if desired.

Heat the broiler and place the pan back in the oven until the potatoes get slightly browned.


Here's my table all set and ready to go:

Celebrate life!

Have a good shabbat and weekend! Pin It

Wednesday, June 27, 2012

Lemon Garlic Chicken

I wasn't supposed to cook dinner tonight because my parents had invited us over to swim and eat. I was looking forward to enjoying a home cooked meal that I didn't make.

So, I was inside tending to baby Hock, while my mom (Cece) swam with the boys. The men weren't home from work yet.

Next thing I know,  sopping Cece busts inside, with two dripping boys in tow. She says, "either you have to cook the dinner or they have to get out "(so she could cook). To which they both pleaded to swim more.

I say "ok, alright what am I supposed to make?" Then, Cece hastily leads me into her kitchen and shows me the ropes. Pop some chicken nuggets and fries into the oven for the boys, easy. She had already prepared a spinach artichoke casserole, which I had to bake, check. All I really needed to cook was some kind of chicken and prepare a salad. I asked her what kind of chicken she had in mind, and she told me that she had planned to make some sort of lemon chicken. That's when I came up with this yummy recipe for Lemon Garlic Chicken.

Nice plan to not cook dinner CECE, it worked. I'm not too upset though because I created a new delish chicken recipe, and it's no secret I love to cook anytime anywhere.

Lemon Garlic Chicken

Oh gosh, I can't wait to make this again! Would be good over pasta, or served with pasta with marinara sauce on it, add a salad and you got yourself a great meal.

4 chicken breasts, boneless, skinless
1/2 C. Flour (I actually used oat flour because Cece eats gluten free)
1/2 t. Salt
1/4 t. Pepper
1/2 t. Garlic powder
1/2 t. Onion powder
2 T. Olive oil
2 T. Margarine
1 T. Fresh minced Garlic (about 3 cloves)
1/4 C. Lemon juice, fresh squeezed
1 C. Chicken or vegetable broth
2 T. Capers with 1 t. Juice
1/4 C. Cold water
1 T. Cornstarch

Pound the chicken with a meat mallet between two sheets of plastic wrap, you want it thin and even.

Mix together the flour, salt, pepper, garlic powder, and onion powder on a large plate. Dredge the chicken in the flour, shake off the excess.

Heat a very large skillet on medium heat with the olive oil. Add the
chicken and cook until golden brown on each side and cooked through about 5-7 minutes per side. Remove to a plate.

Add the margarine to the skillet, and melt. Add the minced garlic, and cook over medium heat, lower heat if the garlic starts to brown, you just want to sweat it. Use a spatula to stir the garlic while it sweats, and scrape up the brown bits left from the chicken. Next, stir in the lemon juice, chicken broth, and capers. Bring this sauce to a boil.

In a small bowl, dissolve the cornstarch in the cold water. Add to the boiling sauce and stir constantly until the sauce has thickened and is smooth. Place the chicken back into the skillet and cover in the sauce. Simmer until the center of the chicken is no longer pink.


Have a good night.

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Tuesday, June 26, 2012

Baked Vanilla Donuts with Chocolate Glaze

Remember my post on National Doughnut Day a few weeks ago?

Yeah, well, that has now turned into National Doughnut EVERYday. If I don't eat at least one doughnut every single day, I feel off balance. I've become addicted. I've made a pumpkin donut recipe, which was pretty good, but my favorite is a plain vanilla one with chocolate glaze.

I like to eat one with my eggs in the morning, or for a morning snack with my coffee, or an afternoon snack with a glass of cold milk. I need to figure out a healthier version of these so my addiction won't cause me to grow horizontally, but seriously they are so good just the way they are, not sure I want to mess with that. I do think they are healthier than the kind you get from a doughnut shop since they aren't fried, that counts for something.

Baked Vanilla Donuts with Chocolate Glaze

I've also made these parve (dairy free) by substituting margarine and soymilk.

5 T. butter, softened at room temperature
1/2 C. white sugar
1 egg
1 t. vanilla
1 1/2 C. all purpose flour
2 1/4 t. baking powder
1/4 t. salt
1/2 C. milk

Preheat the oven to 350 degrees. Spray your donut pan with non stick spray.

Beat together the butter and sugar, add the egg and vanilla. Mix together the flour, baking powder, and salt in a seperate bowl and add to the butter mixture. Add the milk, and stir togehter until all combined. Fill the donut cavity 3/4 full, bake for 13-16 minutes until the doughnuts are a bit golden.

Let cool in the pan for a few minutes then remove to a cooling rack. Dip the tops of the doughnuts in the glaze and immediately sprinkle with sprinkles or jimmies of your choice.

Chocolate Glaze

5 T. powdered sugar
2 T. cocoa powder
pinch salt
1-2 T. water

Mix together the powdered sugar, cocoa powder, salt, and water until it is a desirable consistency.


Now go make these donuts and stuff your face, and tell me all about it.

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Sunday, June 24, 2012

Jay F's Fabulous Burgers

I'll start by saying that I must profusely thank my friend Jay F for sharing his fabulous burger recipe with me, these burgers changed my life in a good way.

Jay F and his wife brought us a meal after Prince Hock #3 was born. Part of the meal was these burgers, which King Hock and I both fell in love with, and each ate 3, yes 3 hamburgers each.

Promise me you will make this recipe the next time you make burgers, and I promise you will not be disappointed.

Jay F's Fabulous Burgers

1- 1.5 lbs. ground beef
1 egg
3-4 T. bread crumbs
2 T. onion soup mix

Mix the above ingredients thoroughly, and form into patties. Cook on a heated grill to your liking. We put tofutti cheese slices on ours for "Cheeseburgers".


Hope you had a nice weekend!

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