Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Crockpot Juicy Lemon Chicken and Vegetables October 1, 2013

crockpot lemon chicken

This dish was sort of a last minute thought that I just threw a bunch of stuff in the crockpot and let go. It turned to to be delicious and easy and I didn’t need to buy anything! I love that! A little back story, we raised chickens for the first time this summer and nobody told us we were supposed to hang them to tenderize before freezing after they were slaughtered. The meat was so tough and awful it was difficult to eat. I have been desperately trying to come up with ways to cook the chicken we have and make it tender and moist. So far I have come up with cooking low and slow with PLENTY of liquid. When you make this, you can pretty much throw in whatever vegetables you want or have around, I just happened to only have carrots and onions. Also, When I made this I did not measure and I typically don’t measure anything so the amounts are approximate. I used a whole frozen chicken for this, however the chicken was the smallest at  just over 2 lbs.

Ingredients:

1 Whole Chicken (2-3 lbs)

1 1/2 32oz Box Chicken Broth

1 TBSP Oregano

1 TBSP Rosemary

2 TBSP Minced Garlic

2 Lemons, Sliced

1/8 C Lemon Juice

Carrots, Peeled and Cut to Desired Size

Onions, Chopped or Sliced

Salt and Pepper to Taste

 

Directions:

I used frozen chicken, so I put that and the chicken stock and lemon juice in first and turned the crockpot on high. I added the spices once it started to warm. Once all the spices were in I started peeling the carrots and chopping the onions and lemons. I added the lemons first and then waited about an hour to add the onions and carrots. Once everything was in I covered it and set the crockpot for 6 hours on high. If the chicken is not frozen I would probably use the medium setting at first. After about 4 to 5 hours I checked on it and the chicken was fully cooked so I put it on warm/low for the last hour before my husband came home. The chicken was very flavorful and perfectly cooked, falling off the bone. I have never had chicken fall off the bone and be so tender and juicy. Andrew thought it was great and we definitely will be having this again!

 

Cheesy Queso Chicken With Rotel Vegetables And Rice February 26, 2013

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A few weeks ago I decided to try some Rotel. I had never had it or used it before, I had hardly even heard of it. I recently started using the blocks of Velveeta cheese for Macaroni and Cheese instead of Kraft boxes. On the back of the blocks it says Queso Dip and all it is, is half a block of cheese and a can of Rotel heated over the stove. I love anything spicy, Mexican, or just plain cheesy! We decided to try it out and see how we liked the dip. I had bought extra cans of Rotel because I saw that there were a lot of recipes that incorporated it and I thought I might try some of them and having it on hand would be smart. I went on the website and searched for a recipe I had all the ingredients for. I did have to tweak it a little bit, but it was so simple and I had everything right on hand. It came out so unbelievably good! The queso is delicious and we couldn’t pull ourselves away from the stove while it was still heating up! Andrew doesn’t really care for dips and cheesy food but he actually said it was one of the only cheese dips he had ever had that he really liked. We couldn’t stop eating it so when the food came out we put it on top, best decision ever!

You can find the original recipe, here.

Cheesy Queso Chicken With Rotel Vegetable and Rice

Ingredients:

1 Package Chicken Breasts, Cleaned and Sliced in half to 1/2 inch slabs

2 Cans Rotel With Green Chiles, Undrained

1/2  32 OZ Block Velveeta Cheese, (16 OZ) Cut Into 1 Inch Cubes

1 Can Sweet Whole Kernel Corn, Drained

1 Can Black Beans, Rinsed and Drained

1 Cup Brown or White Rice, (I use 1 cup for 3-4 people.)

2 TBSP Cumin

Shredded Cheese

Directions:

Preheat oven to 425°F.

Cut squares of tin foil, 1 for each person. Spray tin foil with cooking spray.

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Mix in large bowl corn, beans, cumin, and Rotel. In separate saucepan, mix second can of Rotel and 16 OZ Velveeta cheese and turn heat on low. In another saucepan, boil 2 1/2 cups of water and add 1 cup of rice. Simmer with cover on for 45 minutes.

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Place 1-2 breasts of chicken on each square of tin foil. Sprinkle chicken with salt and pepper, and spread bean and corn mixture over each chicken breast until gone. Close tin foil around chicken and bean mixture to form little chicken ‘packets’.

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When rice has about 20 minutes left to cook, place packets on sheet pan and into oven. Bake 20-25 minutes. When done, wait a few minutes before opening packets and be careful, steam is very hot. Open each packet and check each chicken breast. If not cooked, close back up and put back in oven for 5-10 more minutes.

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Continue stirring queso and turn up heat to boil gently.

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Serve rice, slide contents of packet out over top of rice, pour queso all over beans and rice, and chicken. Sprinkle with Shredded cheese.

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ENJOY!!

PS.

If you’re not used to buying brown rice or white rice, I always buy this kind. I find it right at Wal Mart or Hannaford’s. It’s easy to cook and the directions on the back are very clear and easily understandable. I say these things, because I have a very difficult time with rice. I can never cook it correctly and it always comes out really weird. This is the only rice I’ve used that I don’t have issues with.

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Reese Peanut Butter Cup Cake February 25, 2013

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This deliciously decadent cake is a family recipe from my parents’ restaurant when I was little. I can remember one of my many little jobs as a child at the restaurant was cutting up the Reese cups for this cake EVERY DAY! They sold almost an entire cake everyday at the restaurant and the piece or two leftover was always being fought over by the employees. We were like vultures with this cake. The last piece came into the kitchen and we flocked to it and dug our claws in. Looking back I think of us as animals clawing through the cake, shoving each other out of the way…Obviously, that’s not exactly how it happened. I picture the scene in Mean Girls when she flies over the table and attacks the girl, that was us, with this cake. Yeah, it’s really that good. I don’t even like chocolate OR peanut butter!

So for my niece’s birthday and my brother in-law’s birthday we had a little get together tonight at my in-law’s house. I was in charge of dessert, so I made the cake. I chose this, because every single birthday, no matter whose it is, we have chocolate cake with peanut butter frosting. It’s Andrew’s whole family’s favorite cake. I figured this would be perfect! You can also find this recipe on my mom’s blog, at this link. I haven’t changed the recipe at all because it’s so perfect the way it originally was. Here it is! Enjoy!

Reese’s Peanut Butter Cup Cake

Ingredients:

1 Box Chocolate or Devil’s Food Cake

Approximately 8 regular sized Reese Cups, chopped
Bake according to box directions in two 9inch pans. Cut top off of one cake once finished, set aside for cooling.

Frosting Ingredients:

4 Heaping TBSP Peanut Butter, Smooth

1 Stick Butter, Room Temperature

3 Cups Confectioners Sugar

4 OZ Cream Cheese

1/8 -1/4 Cup Heavy Cream

Beat peanut butter and butter together until smooth. Slowly add in confectioners sugar and beat in cream cheese and cream until desired consistency.

Frost top of cut top cake almost to edges. Place second cake layer on top. Frost entire cake and sprinkle Reese Cups on top. Drizzle chocolate syrup over top if desired.

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And the scraps were good too! I just couldn’t wait to I saved a little frosting and got my fill before dinner!

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Enjoy!

 

Mini Vanilla Cakes With Raspberry Filling, Sprinkles, Chocolate Hearts, and Pink Cream Cheese Frosting!

For our road trip I decided to make Kelsee, our amazing dog/house sitter a cake and us mini road cakes. My husband hates chocolate, and I LOVE raspberry…so naturally I went with vanilla cake and raspberry filling. Now our trip was our Valentines weekend, so I made pink cream cheese frosting and put sprinkles on it. Then I decided to melt some chocolate and squeeze it into chocolate hearts on the cakes in light of Valentines day. They came out awesome! Did I mention the big cake for Kelsee was heart shaped?! I went all out! The big heart shaped one came out awesome, and Kelsee said they loved it! It looked so cute, although I didn’t get a picture of it when I wrote Thanks You Kelsee and put some hearts on that as well. Too bad…maybe next time!

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SO CUTE!!

The mini ones looked great as well. I really wanted to make the mini ones heart shaped as well, but I couldn’t find my mini heart cake pans. I made some, I Love You cakes for Andrew, and some plain ones for our road trip!

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I used a regular boxed vanilla cake. Cook as directed on the box.

Then, I took a frozen bag of raspberries and put them in a pot on medium heat with a little bit of sugar…maybe a half cup. I heated them until they were broken up and mostly liquid. They weren’t as thick as I wanted them to be, so I added maybe a teaspoon of flour, boiled them, and then turned them down and simmered them until they were thickened and saucy. Then, I cut the mini cakes in half, or for the 9″ I cut the top off of one of the cakes. In the middle of the minis, or on top of the cut 9″, pour raspberry filling and spread almost to edges. Place second 9″ or top of minis on top and frost with cream cheese frosting.

For the Frosting:

2  8 OZ packages of cream cheese

3/4 Cup Softened Butter

3 1/2-4 Cups Confectioners Sugar

Beat butter and cream cheese until smooth and creamy. Gradually beat in confectioners sugar until desired consistency. At this time, you may add in milk or heavy cream a Tablespoon at a time until desired consistency. I personally, do not like it as thick, because I have a hard time spreading it on the cake. The thinner it is the easier, although too thin and it won’t stick, so be careful!

For the hearts I just melted chocolate, put it in a plastic bag and waited until it was a little thick and cut the corner. I put tin foil down and squeezed out some hearts. I let the chocolate harden up and then peeled the hearts off the tin foil and placed them on the cakes.  Simple!

 

Cranberry Vanilla Cake with Lemon Cream Cheese Frosting February 22, 2013

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I spent so long drooling over this cake in a Better Homes and Gardens magazine until I finally had a reason to make it. I decided that since we were having Thanksgiving at our new home this year, this would be the perfect dessert for our dinner. I had so much to do, as it was my very first Thanksgiving dinner, so I stayed up all night the night before and prepared it. It really wasn’t difficult, it was just a lot of steps. I prepared everything the night before and then frosted and put together the cake in the morning. I waited until just before we ate to sugar the cranberries so the sugar wouldn’t melt off. It was probably one of the best cakes I have ever had, or made, and I was shocked because the cranberries really didn’t excite me at all. I was thinking of switching to raspberry instead, but I decided against it. I would, however, recommend using raspberries another time because it would be fantastic both ways. I linked the original recipe from Better Homes and Gardens, however I did change a few things and I think next time I may just use box cake, as it is just as moist and much quicker. I think box cake is just as good, if not better than homemade. Maybe the ease of only adding egg and water makes it seem better, but I see no significant difference aside from preparation. I hope you all find the time to make this delightful treat and enjoy it as much as all of us did, it definitely got rave reviews.

Cranberry Vanilla Cake

Ingredients:

6 egg whites

1/2 Cup White Vinegar, 1/2 Cup Milk Mixed, OR 1 Cup Buttermilk

2 1/4 Cups Cake Flour OR Reduce All Purpose Flour by 2 TBSP and add 2 TBSP of cornstarch. Mix well.

1 3/4 Cups Sugar

4 TSP Baking Powder

1 TBSP Vanilla Extract

3/4 Cup Softened Butter

1  12 OZ  Package Frozen Cranberries, Thawed

1/2 Cup Sugar

2 TBSP Orange Juice

1/4 TSP Ground Cinnamon

1/8 TSP Ground Ginger

1/8 TSP Ground Cloves

Directions:

Preheat oven to 350°F.

Combine egg whites and buttermilk mixture and let stand at room temperature for 30 minutes.

Grease and flour cake pans. Mix together flour, 1 3/4 cups sugar, and baking powder.

Stir vanilla into buttermilk and egg mixture.

Beat butter, stir in flour mixture.

Stir in buttermilk mixture and mix well until smooth.

Pour batter into cake pans and bake 25-30 minutes, or until done.

Cranberry Filling: Combine cranberries, 1/2 cup sugar, cinnamon, ginger, cloves, and orange juice in saucepan. Boil, reduce heat, and simmer about 10 minutes or until cranberries pop and filling starts to thicken. Mash cranberries and transfer to a bowl to cool.

To assemble cake: Cut top from first cake layer so it’s flat. Spread cranberry filling into middle leaving approximately 1/4-1/2 inch around edges of cake. Top with second cake layer. Spread Cream cheese frosting over entire cake.

Garnish with sugared cranberries and lemon peel spirals.

Lemon Cream Cheese Frosting:

Ingredients:

2  8 OZ Packages of Cream Cheese

3/4 Cup Softened Butter

3 1/2 Cups Powdered Sugar

1 TBSP Lemon Juice

Directions:

Beat cream cheese and butter until smooth and creamy. Gradually beat in powdered sugar and lemon juice. At this time, you may also beat in milk to desired consistency. I peronally, did not have to add any milk, although I tend to not measure, so if you measure you may come out with a different consistency, or, some people desire a thicker or thinner version. It really just depends on how you like it, it does not change the flavor. If you add milk, beat in 1 TBSP at a time until you are happy with it.

 

I know it seems like an extensive cake, but like I said, if you decide to use a boxed cake just add in the few ingredients that are not in a box cake normally, and it will cut it down. The cranberry filling was quick and easy and delicious and if you use raspberry follow the same instructions and same ingredients.

PLEASE find time to make this delicious cake and ENJOY!

 

Juicy Meatloaf With Roasted Garlic And Potatoes

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I had never had meatloaf before I made this, and honestly, I really hadn’t planned on it. A coworker kept telling me to make meatloaf while looking for dinner recipes, and I held off as long as I could. Finally, I ran out of things to make and decided to see if I could find a recipe that interested me. I did not, but I did find something that I could work with. Now, I make this all the time and my husband loves it. My friends always eat with us when I make this, and it reheats perfectly. It’s very easy to make and it’s so juicy and flavorful, and I even get to eat it with my favorite thing ever, KETCHUP! I changed a few things on this recipe and the result was fantastic. I hope everyone else enjoys this delicious recipe as much as we have! My coworker, a fan of regular, plain old meatloaf tried it without the potatoes, (because she is on a low carb diet) and loved it. She said she makes it all the time now instead of her old recipe and even her picky husband loves it!

 

 

Juicy Meatloaf With Roasted Garlic And Potatoes

Ingredients:

2/3 Cup Salsa, Any kind Will Work

2 LBS Ground Beef

1 Cup Small Bread Chunks

1 Egg, Beaten

1 TBSP Worcestershire Sauce

1 TSP Soy Sauce

1 Large Onion, Minced

4 TBSP Minced Garlic

2 TBSP Vegetable Oil

4 Small Potatoes, Chopped

Paprika

Directions:

Preheat oven to 350°.

Mix salsa, beef, bread, egg, worcestershire sauce, soy sauce, onions and half the garlic in large bowl.

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Shape firmly into baking pan.

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Stir together oil, garlic, and potatoes in bowl, and sprinkle paprika on top.

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Layer potatoes over top of meatloaf in baking pan.

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Bake for 1 hour, or until cooked through.

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YUMMMM

ENJOY!

 

Hot Cheesy Reuben Dip February 21, 2013

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I have a serious soft spot for Reubens. I’m not sure why, because I think sauerkraut is disgusting and I’m not a huge fan of thousand island either, but this dip and Reuben sandwiches are my favorite! I don’t even like Swiss cheese…now that I think about it, it’s quite odd that I like these! When my parents owned the restaurant they would get bored of the same old same old and go through phases of different types of foods. At one point, they were making every kind of egg roll they could think of. They made chocolate chip cookie dough egg rolls, ice cream egg rolls, cheese cake egg rolls, s’more egg rolls, and every other thing they could find to put in them. I loved it when they went through these phases. After the egg rolls, they went through the ‘dip’ phase…YUM. Clearly, one of them stuck. Every thing you could throw into a dip went and it was never disappointing. The Reuben dip was by far the favorite between the employees and we started requesting it on a regular basis, then they added it as a special and it sold like crazy! It’s so cheesy and amazingly delicious, I just love it! Now, I kind of decided this on a whim when looking for my Juicy and Delicious Lemon Chicken Piccata recipe, so I didn’t have time to boil the corned beef, so instead, I just bought two large slices of corned beef from the deli and chopped them up very small. This worked out well, however, the recipe calls for shredded corned beef and I would recommend sticking to that because it mixes in together much easier, whereas this was just chunks throughout. The best part about this? The leftovers made a delicious Reuben sandwich today for lunch!

Hot Cheesy Reuben Dip

Ingredients:

1/2 Cup Mayo

1/2 Cup Thousand Island Dressing

16 OZ Sauerkraut, Rinsed and Squeezed Dry

8 OZ Corned Beef, Shredded

12 OZ Swiss Cheese

4 OZ Shredded Cheddar Cheese

Sour Dough Bread, Toasted and Quartered

Directions:

Preheat oven to 350ºF.

Combine mayo and dressing in small bowl.

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Spread sauerkraut in bottom of baking dish, layer corned beef on top, sprinkle with shredded cheddar, layer with swiss cheese, sprinkle with shredded cheddar, then layer mayo and dressing mixture on top and sprinkle with remaining cheddar.

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Bake 20-25 minutes, serve with sourdough pieces.

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ENJOY!

 

 
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