sunset harvest

Sunday, May 27, 2012

I have been on a bit of a dinner time slump lately. Getting tired of thinking of recipes, or just tired of cooking dinner in general. However this recipe knocked me right out of my slump. I made this for dinner and had leftovers for lunch and dinner the next day. I am not the type to enjoy leftovers and most of the time I end up throwing them away, however when it comes to this meal, we will eat every last bite! I will make this again soon, both kids loved the tender chicken and Doug was even pleased, which is saying a lot since he is so picky about what sauces he will eat.
I used bone in and skin on chicken breast. In an oven safe cooking pot, I browned the chicken breast that had been sprinkled with salt and pepper before hand. When they are browned, remove to a plate.
Place sliced onion rings and whole garlic cloves in the oil and stir for about two minutes. Pour in a bottle of your favorite barbecue sauce. I ended up using about a bottle and a half. 
Place chicken breast back in the pot and cover, place in a 300 degree oven for about an hour and a half.
Your kitchen will begin to smell amazing. I couldn't wait to eat this meal! Remove the chicken and the meat will literally fall right off the bone. I also pulled off the skin of the chicken breast as I pulled the meat off the bone.  I consumed some of the chicken then placed the rest back in the pot to simmer in the sauce until dinner time. I removed the garlic cloves but left the onions in the chicken mixture. 
I love cole slaw on top of the meat, served on a bun. This is a perfect and easy summer meal! 

Barbecue Chicken
from The Pioneer Woman

4 bone in/skin on chicken breast (the original recipe calls for one whole cut up chicken but to make Doug happy I stuck to using all white meat)
One onion, sliced
6 whole garlic cloves, skin removed but left whole
2 TBLS canola oil
1 to 1 1/2 bottle of your favorite BBQ sauce

Preheat oven to 300 degrees.
Heat canola oil in a large oven safe pot. Season chicken with salt and pepper. Place chicken in oil and turn to brown. Remove to a plate and place the onion and garlic cloves in, cooking for about 2 minutes. Pour in the BBQ sauce and return the chicken to the pot. Place lid on and bake for about an hour and a half. Remove skin and bones from chicken and shred using two forks. Place back in sauce to simmer and keep warm until you are ready to serve!

Oreo Pops

I have yet to make the ever popular cake pops. The version below from Jamie Cooks it up, just requires a package of Oreos and cream cheese...easy. No baking required! 
Start by mixing in a blender, softened cream cheese and 1 package of Oreo cookies. I used the golden oreos, but I am sure the chocolate Oreo's would taste just as good. Mix until combined and place in a container and freeze for about 15 minutes. Remove from freezer and roll into balls, place a sucker stick in each rolled ball and then place on a parchment lined baking sheet. Stick them back in the freezer till firm, about 20 minutes. Follow the package directions for the candy melts and mix till smooth. Dip the oreo ball in and swirl around, tapping off the excess back into the bowl. I put sprinkles on some of them, others I tried to swirl the alternate color around it. 
I stuck them in a tissue covered piece of foam for our recent fish fry. Some of the guest swore they were just dipped marshmallows, however taking a bite they were hopefully pleasantly surprised! 

Thursday, May 24, 2012

Busy Morning Cinnamon Rolls

I love when a meal or dish brings back a memory or a story. And these Cinnamon rolls prove that even the simplest and easiest dish can come with a story. I remember this particular story like it was yesterday, however I was actually in about 3rd grade, so doing the math, that was many many years ago. We were visiting my Uncle Bob and Aunt Kathy one weekend and my aunt made these Cinnamon rolls. Uncle Bob was at church and by the time he returned home, there was maybe one roll left. It was at that moment that I saw a side of my uncle that I will never be able to forget. It was at that moment I realized that throwing a tantrum was not something only small children do. Uncle Bob threw his fit and we all watched as he was unraveling in front of us. To this day my sister and I still bring that day up. He is still bitter about it. You would think that Aunt Kathy spent all night on these rolls, but that's the beauty of these rolls, they are simple and quick! My favorite cinnamon rolls take a little more time, so when I want something fast and easy these rolls are at the top of my list!
Cinnamon, sugar, butter and a can of crescent rolls, that's all you need for these rolls. Start by unrolling rolls and take two crescent rolls and press together at the seams. Spread with butter and sprinkle with cinnamon and sugar. 

Starting at the short end, roll and place seam side down on a cutting board. I was able to slice the roll into five Cinnamon rolls. Place on parchment paper on a cookie sheet and place in a preheated oven for about 10-12 minutes at 350 degrees. 
For the icing, it's one of those "eyeball the amounts" kind of icing. Starting with a couple tablespoons of powdered sugar, stir in a tablespoon of milk and whisk. Add more milk or powdered sugar to reach your desired consistency. Pour icing over the rolls and serve! 

Wednesday, May 23, 2012

Buffalo Chicken Dip

This is the final recipe to round up what I made for book club a month ago. I am at my parents house for a few days so while I am here and have a decent Internet I am going to try and get a lot of recipes posted. Sitting at my house, waiting 5 minutes for one picture to upload wears on my every nerve. It isn't "dial up" but it may as well be...oh the joys of living in the country. This dip is simple and I made it a little on the hot side. You could easily cut back the heat by not adding as much hot sauce.
I can't say I am a huge fan of chicken in a can, however for the ease of it in this recipe I just drained it quickly and put it in the dish. I have no problem with a can of tuna, but for some reason the chicken in the can takes a little more getting used to.
Simply place all the ingredients in a pie dish and place in a 350 degree oven for about 20  minutes. I served with tortilla chips and it was delicious!

Buffalo Chicken Dip

Preheat oven to 350 degrees

In a 9 inch pie plate, mix together the following

8 oz package of cream cheese, softened
1/2 cup ranch salad dressing
1/4 cup hot sauce
1/2 cup crumbled blue cheese
2 cups shredded mozzarella cheese
2 cans chicken in water, drained

Stir till combined and bake for 15-20 minutes, or until hot and bubbly.

Serve with crackers, chips or veggies

Sunday, May 13, 2012

Spinach Artichoke Dip

I could run through all my excuses as to why I haven't been posting much, but I am not going to let that all get in the way of this amazing dip. I typically only ate spinach artichoke dip when out with my mom and sister, they both love it. I am so glad I made this because now I am a believer! This at home version stands on its own against any restaurant version. They are both coming in town in a few days for a visit and I can't wait to truly put this to test!
I am missing a key ingredient in the photo, the chopped frozen spinach. Realized this...just now. So just pretend there is a box of frozen chopped spinach included above. :) Begin by mixing the flour, whipping cream, garlic powder, salt and pepper in a microwave safe bowl. Microwave at one minute intervals until thickened. This takes me about 3 minutes, whisk after each minute. Stir in remaining ingredients and bake in a medium sized casserole dish for 25-30 minutes or until bubbling! Serve with crackers , warm bread, or tortilla chips.

Spinach Artichoke Dip
Adapted from Mel's Kitchen Cafe

In microwave safe bowl whisk together the following
3/4 cup heavy whipping cream
1 TBLS Flour
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper

Microwave at one minute intervals until thickened, whisking after each minute.

In a bowl mix together the following
4 ounces cream cheese, softened
8 oz. frozen, chopped spinach, thawed and squeezed dry in paper towels
1 can artichoke hearts, drained (I also like to make a rough chop on the artichoke hearts so they are smaller)
1/2 tsp. hot sauce
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Combine the cream mixture with the rest of the ingredients and place in a greased medium sized baking dish. Bake at 350 degrees for 25-30 minutes or until bubbly and the top starts to brown.