hey! i'm miken and this is my blog to show what i've been doing lately as far as creating, homemaking, etc. this blog may be feast or famine with regards to posting so follow to make sure you don't miss anything!

Wednesday, August 31, 2011

cheesy funeral potatoes

Cheesy Funeral Potatoes

Our Rating: ★★★★★

1 26-ounce bag of frozen shredded hashbrowns (about 9 cups) 
1 can (10 ¾ oz.) cream of chicken soup 
1 c. milk 
3/4 c. sour cream 
1 c. cheddar cheese, shredded (i used 1 ½ to be extra cheesy!) 
1 tsp. salt 
1/8 tsp. pepper 
3 T. butter, melted (and divided) 
1/4 c. diced onion 

Melt 1 T. butter in small saucepan and saute onions until soft and onions start to carmelize. 

Mix soup, milk, sour cream, 2 tbs melted butter, cheese, salt, and pepper in a large bowl. Add sauteed onions. Slowly stir in hashbrowns and mix well. Pour mixture into lightly greased 9 x 13 pan. Bake covered on 350 for 25 minutes. Take cover off and continue baking uncovered for an additional 20 minutes. 

Photo credit and recipe go to vittlesdivine.blogspot.com. The original recipe can be found HERE.

Thursday, August 25, 2011

sesame chicken

Sesame Chicken

Our Rating: ★★★★★
2 lbs. boneless, skinless chicken breast, trimmed of any fat and cut into bite-size pieces
2 T. flour
salt and ground pepper
2 T. olive oil
1/2 c. soy sauce
1/2 c. sugar
2 tsp. sesame seeds
1 stalk green onion, chopped**
2 c. white or brown rice, cooked according to package directions

In a bowl, combine soy sauce and sugar and stir well to combine. Set aside.

In a large mixing bowl, combine chicken pieces (make sure they are not wet) and flour. Season with salt and pepper. Stir well to combine.

Heat olive oil in a large skillet over high heat. once hot, add chicken. Cook, stirring often, until cooked through, about 5-10 minutes, depending on how large or small your pieces are.

Transfer chicken pieces onto a plate and put the pan back on the heat. Stir the soy sauce mixture again (some of the sugar will have settled in the bottom) and pour the soy sauce mixture into the pan. With a wooden spoon, scrape the cooked bits on the bottom of the pan while the soy sauce mixture simmer. Let simmer for 2 minutes, until slightly thickened. Add the chicken back into the pan. Sprinkle sesame seeds on top and toss well, coating all the chicken pieces in the soy mixture.

Serve over rice and garnish with green onions*.

Comfortably feeds 4 adults.

*Do try not to leave out the green onions. The tiny bit of Asian flavor that they add is really nice and really helps bring it all together.

Photo credit and recipe goes to vittlesdivine.blogspot.com. The original recipe can be found HERE.

Wednesday, August 10, 2011

brushed & baked bbq chicken rolls

Brushed & Baked BBQ Chicken Rolls

Our Rating: ★★★★★

24 rolls
Baked chicken breasts, shredded
BBQ sauce of your choice (I used Kraft Honey BBQ Sauce)
Cheddar or provolone cheese, shredded or sliced

Brush sauce:
1/4 c. melted butter
1 T. mustard
1 T. worcestershire sauce
2 tsp. poppy seeds

Optional toppings:
sliced apples
cole slaw
carmelized onions

Mix together shredded chicken with BBQ sauce until well coated. Slice rolls in half. Spread thin layer of mayo on top and bottom of the inside of each roll. Assemble rolls with BBQ chicken and cheese. Place assembled rolls on a cookie sheet or stone. Mix together the melted butter, mustard, worchestershire sauce, and poppy seeds with a whisk. Brush this mixture all over the tops of the rolls and cover with tin foil. Bake at 350 for 15-20 minutes until heated through. Peel open sandwiches and add additional toppings as desired.

The poppy seeds are not necessary when making this recipe. they don't add a ton of flavor, but they do look good. :)

Photo credit and recipe go to vittlesdivine.blogspot.com. The original recipe can be found HERE.

Tuesday, August 9, 2011

thai chicken pasta

Thai Chicken Pasta

Our Rating: ★★★★
12 ounces linguine (NOT 16 ounces!)
2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones)

1 tablespoon sesame oil
1/2 cup green onions, chopped
1 cup finely shredded carrots
3 tablespoons minced garlic (yes, you read that right -- 3 tbs. surprisingly, it's not too much)
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/2 cup honey
just a tiny bit less than 1/2 cup creamy peanut butter
1/2 cup soy sauce
3 tablespoons rice vinegar
1 and 1/2 teaspoon chili-garlic sauce*
Cilantro and additional green onions to garnish (i did not do this)

Cook pasta in a large pot of water according to package directions, breaking pasta into thirds before boiling. Drain and return to pot. Set aside.

Heat 1 T. sesame oil in heavy pot over medium-high heat. Add green onions, carrots, garlic and ginger. Saute until vegetables soften, about 4 minutes.

Combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce in a bowl and and mix well. Add to vegetables. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well.

*Chili-garlic sauce looks like this: (I found mine at Buy-Low but you can usually find it at Smith's and sometimes at Walmart)

Pasta photo credit and recipe goes to vittlesdivine.blogspot.com. The original recipe can be found HERE.