A New Post? Whaaaaaa?!

So, it seems to me that I’ve been gone for a quick minute….almost. I’ve been so busy with school and work I haven’t had time to update my blog, BUTTTTTT I have been on Pinterest.

That could only mean one thing….come find me and follow me. I have over 15 thousand pins (I can safely admit I have a problem) and over 42 thousand followers. I have lots of cooking/baking boards as well as drink boards because every one loves a good beverage now and again. Plus there’s lots of other things I love!

Click the following link to check out my pinterest. If you have a pinterest you want me to check out comment below with the link. Also leave your personal pinterest and I’ll follow you 🙂

Nicole’s Pinterst 🙂 

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Buffalo Chicken Strips With Blue Cheese Salad

Courtesy of Martha Stewart, delish Buffalo Chicken Strips with a Blue Cheese Salad. Check out the recipe below:
  • 45 minutes
  • Total Time45 minutes
  • YieldServes 4

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons ketchup
  • 1 to 2 tablespoons hot sauce
  • 1 1/2 cups (spooned and leveled) all-purpose flour
  • 2 large eggs
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
  • 4 cups vegetable oil
  • Blue Cheese Salad

Directions

  1. In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
  2. In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
  3. In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
  4. In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
  5. Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
  6. Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

Cook’s Note

A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature.

Enjoy!xo

Sweet-and-Sour Chicken Wings

This also comes from Martha Stewart’s site. Here is her Sweet and Sour Chicken Wings from her gay day recipe collection. Check out the recipe below:

  • Serves 4

Ingredients

  • 2 pounds chicken wings
  • 1/2 cup sherry-wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons light-brown sugar
  • 1 tablespoon paprika
  • 4 cloves garlic, smashed
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Nonstick cooking spray

Directions

  1. Place chicken wings in a large resealable plastic bag or large bowl. In a medium bowl, mix together vinegar, oil, sugar, paprika, garlic, salt, and pepper. Measure out 1/4 cup vinegar mixture and set aside. Pour remaining mixture over chicken; cover and transfer to refrigerator. Let marinate for at least an hour, or up to overnight.
  2. Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
  3. Remove chicken from marinade, discarding marinade. Transfer chicken to prepared baking sheet and bake, until juices run clear, about 30 minutes, basting with reserved marinade halfway through cooking. Remove chicken from oven and brush with any remaining marinade before serving.

Enjoy! xo

All-American Buffalo Chicken Tenders

Considering Super Bowl is 2 days away I suppose I should post something that has to do with the big game (even though I care more about eating than the actual game). Courtesy of Martha Stewarts game day recipes, here is her All American Buffalo Chicken Tenders. Check out the recipe below:

  • Prep Time25 minutes
  • Total Time25 minutes
  • YieldServes 4

Ingredients

  • 1 cup crumbled blue cheese (about 4 ounces)
  • 1 cup low-fat buttermilk
  • Coarse salt and ground pepper
  • 1 cup all-purpose flour
  • 1 1/2 pounds chicken tenders
  • 1/2 cup vegetable oil, such as safflower
  • 1/3 cup hot sauce
  • 2 tablespoons melted butter

Directions

  1. Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
  2. Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
  3. In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
  4. In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

Cook’s Note

To keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet.

Enjoy! xo

Crock Pot Orange Chicken

Courtesy of Team T Adventure‘s site, I found a simple Orange Chicken recipe. Check out their site as well as the recipe below:

Ingredients:
• boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

Directions:
1. In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.
2. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
3. Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
4. The chicken doesn’t need to be fully cooked since it’s going in the crock pot.
5. After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
6. Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies if you want a healthier meal.

Enjoy! xo

Buffalo Chicken Pizza

Buffalo Chicken Pizza

I’ve recently fallen in love with buffalo chicken pizza at one of my local pizza paroles. It’s covered in tiny bite size pieces of buffalo chiecken covered in mozzarella cheese. It’s delish. Although buffalo chicken pizza is fairly easy to make I’ve found a recipe on culinarycory‘s site. Check out the recipe below:

Buffalo Chicken Pizza
1 (14 oz.) can pre-made pizza dough
1 Tbl. olive oil
4-6 breaded chicken tenders, frozen and precooked
1/3 cup Franks Red Hot Sauce
2/3 cup bleu cheese, crumbled
1 ½ cup Italian blend cheese, shredded

Preheat oven to 400 degrees.  Heat the chicken tenders in the microwave on high for 3 – 4 minutes, or until heated through.  Lightly pat the dough in a greased 9”X13” sheet pan.  Brush the top of the dough with olive oil.  Chop the tenders into cubes and toss with the hot sauce until completely coated.  Evenly distribute the chicken tender chunks, bleu cheese, and Italian blend cheese across the dough.

Bake at 400 degrees for 15 – 20 minutes, or until golden brown.  For an added kick, lightly drizzle with additional hot sauce before serving.

Enjoy! xo

Easy Chinese Chicken and Broccoli

Courtesy of Annies Eats I found a super easy recipe for Chicken and Broccoli. Check out the recipe below:

Ingredients:
1 tbsp. peanut oil, divided
1½ tsp. sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp. grated fresh ginger
¼-½ tsp. red pepper flakes
4 cups broccoli florets
6 tbsp. chicken broth, divided
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
4 tbsp. soy sauce
1½ tsp. cornstarch
3 scallions, chopped
Sesame seeds, for garnish (optional)

Directions: 
Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat.  Add the chicken pieces to the pan and sauté until golden brown and cooked through.  Transfer to a bowl with a slotted spoon and cover with foil to keep warm.  Add the remaining oil to the pan.  Add the garlic and ginger and sauté until fragrant, about 30 seconds.  Add the red pepper flakes and broccoli florets to the pan.  Pour in about half of the chicken broth – it should steam and boil quickly.  Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated.  Add the oyster sauce and hoisin sauce to the pan.  In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan.  Stir in the remaining chicken broth.  Return the chicken pieces to the pan.  Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.  Remove from the heat and stir in the scallions.  Serve over rice and garnish with sesame seeds, if desired.

 

Enjoy! xo