Foodie Friday: Lemon Thyme Chicken Thighs, Twice Baked Potatoes

This is a two part chicken dish but don't worry it's still super simple! The lemony rub with herbs and seasonings is so good and would probably work really well on the bbq as well. This recipe starts with a quick pan roast just to get the chicken nice and crispy before you finish cooking it in the oven for about 20 minutes.

Ingredients :

8 skin on chicken thighs

Lemon Rub

2 tablespoons olive oil

2 teaspoons lemon zest

2 tsp dried oregano

2 tsp thyme

1/2 tsp sea salt

1 1/4 cup chicken broth

1/4 cup lemon juice

2 tsp lemon zest

Instructions:

1.Preheat oven to 400 degrees

2.Mix all of the lemon rub ingredients together in a bowl

3.Rub the mixture onto each chicken thigh

4. Heat about a tablespoon of olive oil in a skillet and place chicken skin side down cook for about 2-3 minutes or until skin is crispy. Flip chicken and cook for another 2-3 minutes

5.In another bowl whisk together chicken broth, lemon juice, and lemon zest and set aside

6. Add broth mixture to the pan and place in oven to continue cooking until the chicken is cooked through  about 20-30 minutes

 These twice baked potatoes are an adaptation of the loaded mashed potatoes that I make. I try to bake the potatoes ahead of time so that I don't have to wait for them to cool before I can prepare them. Throw them in the oven during the day, take 'em out and let 'em cool so they are ready to go when you want to start scooping and stuffing them in prep for the second bake .

Ingredients:

8 Russett potatoes

1 cup sour cream

1/4 cup cream cheese

1/4 cup chopped chives

1/2 cup shredded  cheddar cheese

2 tsp salt

1/2 teaspoon pepper

Instructions:

1. wash potatoes thoroughly and wrap in foil. puncture a few times to allow steam to leave the potatoes

2. cook in 375 degree oven for about an hour or until soft when squeezed

3. Allow potatoes to cook then cut in half length wise

4. scoop out the middle of the potatoes leaving about a 1/4 inch border of potato all the way around 

5. scoop the middles into a large bowl and add all other ingredients to the potatoes and whip together

6. refill the potatoes with your loaded mash mixture and bake for 25 min at 375

Hope you enjoy the recipes! Let me know what you think :) While you are here check out the awesome BEAUTY BAG GOODIE SWAP Boy oh Mamas Boys! and I  are hosting ! This is round two of our beauty bag swap and we are looking forward to meeting some new ladies and reuniting with our first beauty bag goodie swap friends !

 Now , Back That Azz on outta here with a little Jhene Aiko ft. Kendrick Lamar

Foodie Friday : Slow Cooker Barbecue Pulled Pork , Creamy Coleslaw

I didn't bake at all this week, unbelievable I know! So this weeks Foodie Friday will feature two savory dishes that go hand and hand together BBQ pulled pork and creamy coleslaw.

Slow Cooker Barbeque Pulled Pork

Ingredients:

3 pound pork butt or shoulder 

1 large onion sliced

1/3 cup your favorite barbecue seasoning

1 - 1 1/2 bottles of your favorite barbecue sauce depending on how saucy you like your pork

1 can Dr. Pepper 

Instructions:

1.Rub all sides of your pork with barbecue seasoning ( I use a Tennessee style dry rub )

2. Put half of your sliced onion in the bottom of your slow cooker, set meat on top, cover with remaining onion 

3. Pour half of your sauce ( I used a whole bottle) and your can of Dr. Pepper in the crock-pot. Cover and cook on low for 7-8 hours or high for 4-5 hours

4. After you have cooked the pork take two forks and shred it. Add the remainder of your BBQ sauce

 ( I add in 1/2 a bottle at this point) and cook for 30 minutes

Creamy Coleslaw

Ingredients:

1 bag cabbage mix ( if you want to be fancy about 3 cups of shredded cabbage and 1 cup of carrots will equally out to the same thing as the bagged cabbage)

1/2 cup mayo 

1/4 cup buttermilk ( Grandma's Trick: 1/4 cup regular milk + 1 tsp vinegar=buttermilk )

1/4 cup milk

1/2 cup sugar

2 1/2 tsp lemon juice

1 1/2 tsp white vinegar

1/2 tsp pepper

1/2 tsp salt

Instructions:

1. Whisk all ingredients together except your cabbage mix

2. Pour over your cabbage/carrots and refrigerate for at least 1 hour

Serve it up any way you'd like . I choose extra saucey pork with coleslaw on the bun :)

Now on to the important things in life , Time to Back That Azz Up

Foodie Friday: Turkey Meatballs, Churro Cupcakes

I'm not the biggest fan of ground turkey because I find it to be dry and bland. Forgive my fat lovin' self but I would much rather have a juicy hamburger full of all the unhealthy stuff . But since we had some ground turkey in the freezer I thought I would make do with what we had and throw together some turkey meatballs. These actually turned out really good and juicy because of the broth that they are cooked in. These are a tasty , healthy alternative to traditional ground beef meat balls.

Ingredients:

2 lbs ground turkey
3/4 cups breadcrumbs
1/2 cup grated parmesan cheese
1 egg (whisked)
1 teaspoon lemon juice
1 tablespoon dried parsley
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 clove garlic(minced)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 small onion chopped
3 tablespoons olive oil
1-1 1/2 cups chicken broth

Instructions:

1. In a large bowl whisk egg and add in all remaining ingredients
2. Make sure all ingredients are well incorporated and form a large ball with the meat mixture. Form small meatballs 
4. Heat olive oil in a skillet on med-hi heat and add meatballs to skillet
5.Cook meatballs until browned on all sides ( total about 8-10 minutes)
6.Add 1/2 cup of chicken broth. cover and turn heat to low. cook until liquid is almost completely absorbed about 7-10 minutes. add remaining 1/2 cup of broth and turn heat up to medium high . cook uncovered until liquid is almost all absorbed 

Churro Cupcakes

Last week when I shared the recipe for the Reeses cupcakes that I made for my brothers birthday I got I few requests for the Churro cupcakes that I also made for last weeks festivities. So , as promised, here it is :)

Ingredients 

Cupcakes

2 egg yolks + 1 egg at room temp

1 cup sour cream

1/2 cup butter (softened)

2 tsp vanilla

1 1/4 cup all purpose flour

3/4 cup sugar

1/4 cup brown sugar

2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Frosting

5 ounces cream cheese, softened

1/4 cup salted butter, softened

2 cups powdered sugar

1 tsp vanilla

1/2 tsp cinnamon

Instructions

• Cupcakes
• 1.Preheat oven to 350 degrees.
• 2.Whisk the eggs in a large bowl and mix in butter , vanilla, and sour cream
• 3.In a separate bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Stir ingredients
• 4. slowly add in dry ingredients into the wet ingredients and mix for about 1-2 minutes or until filly mixed
• 5.Pour batter into cupcake liners and bake for 16-20 minutes, or until a tooth pick comes clean. Do not over bake! Allow cupcakes to cool before frosting
• 
  
• Frosting 
• 1.Beat cream cheese and butter together until smooth 
• 2. Slowly add in powdered sugar and continue to mix.
• 3. Add in vanilla and cinnamon and continue to mix until smooth and creamy.
• 4.Frost cupcakes and sprinkle cinnamon sugar on top. If you don't have premixed cinnamon sugar you can combine one tsp of cinnamon and one teaspoon of sugar together and sprinkle on top.

I hope you get a chance to try these recipes out and when you do let me know what you think !

Now it's time to break it down with Whit on this lovely Back That Azz Up Friday ! This weeks song Katy Perry Dark Horse. I start envisioning choreography every single time I hear the first beat drop. The breakdown is so perfect for a large group dance . Excuse my hip-hop obsessions once a dancer always a dancer.

   

Foodie Friday: Taco Soup , Creamy Tomato Tortellini Soup

With all of this flu and freezing cold weather mess all I've been craving is a huge bowl of piping hot soup with some warm French bread mmmmm. As soon I get out of this mini hotel kitchen and home to my favorite part of the house I will most definitely be throwing a pot of soup together. Here are a few of my favorite soup recipes . They are both beyond easy and the taco soup is even low cal (but doesn't taste it at all)!

Taco Soup

Ingredients:

3 cans fat free chicken broth

1can chili w turkey

1 can black beans

1 can Mexican crushed tomatoes

3 tablespoons taco seasoning

1/2 onion 

3 zucchini

3 yellow squash

1 can corn


Instructions:

1.Sauté squash,zucchini,and onion until translucent . 

2.Add all ingredients together in a pot including the sautéed veggies and heat through.

3.Top with whatever you'd like. I use shredded cheddar a dollop of sour cream and tortilla chips .

Creamy Tomato Tortellini Soup 

I found this recipe on Pinterest via Taste of Home and I added a few spices to make it a little more aromatic . I don't have any photos of my own of this soup so I figured this delicious looking one will do :)

Ingredients:

2 -10 ounce cans tomato soup

3 tablespoons chopped sundried tomatoes

1 teaspoon onion powder

2 teaspoon garlic powder 

3 teaspoon Italian seasoning

2 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups chicken stock

2 cups half and half 

1 cup milk 

1/3 cup grated Parmesan cheese plus enough for garnish

9 oz package of cheese tortellini 

Instructions 

1.combine all ingredients except tortellini and Parmesan cheese in a pot and bring to a simmer 

2.once simmering add in tortellini and cook for about 8-10 minutes or until done 

3.add in the Parmesan cheese at the end and allow to melt . If I don't have Parmesan I use mozzarella

4.garnish with extra parm and serve with warm French bread

Thank you for checking out this week's Foodie Friday post. If you try any of these recipes be sure to leave me a comment and let me know how you like it :) I love when people share  my recipes but please credit Foodie Fridays.

Foodie Friday: Crock-Pot Carnitas , Panini , Snickerdoodle Cookies

                       Crockpot Carnitas

This recipe for crock-pot carnitas is one of my families favorites. When I was working I would season and brown the roast at night, stick it in the fridge and put it all together in the morning , come home from work, shred the pork and voila dinner is served! We usually use the carnitas to make tacos or burritos but it would also make good quesadillas or enchiladas. Lime and cilantro are good toppings for these tacos the flavors compliment the pork very well.

Ingredients

2.5 lb pork roast ( trim all the fat off)
6 cloves of garlic cut in half
Cumin
Dry adobo seasoning
Garlic powder
1 cup chicken broth
2 chipotle peppers in adobo sauce ( omit if your family doesn't like spicy)
2 bay leaves

Instructions

1.Season pork with salt and pepper
2.Heat oil in a skillet and brown all sides of the roast ( usually about 10 minutes total)
   remove from heat and allow to cool
3.Season the pork with adobo, cumin, and garlic powder-I season pretty generously and then rub into the meat
4.Cut holes with the tip of the knife and insert the halved garlic cloves into the slits all over the roast
5.Add chicken broth, peppers, and bay leaves to the crock pot and set the roast on top cook on low for 8 hours or on high for 5 hours
6.Shred the pork using two forks
7.Remove the bay leaves and peppers and adjust seasoning as needed
8.Cook for an additional 15-30 minutes

             Last Minute Meal :Panini

Being stuck in a hotel for two weeks means a lot of eating out and frozen foods. We are stuck in the hotel for the next few days due to a crazy ice storm brrr!Rather than resorting to 3 days of hot pockets I whipped up a little panini for lunch. I have made these for dinner before with whatever ingredients I can scrounge up .
Earlier this week we bought some artichoke dip and pita chips so I substituted the dip for the pesto that I usually use. I have also used Italian dressing in the past when I was out of pesto. This is an easy meal and there are about a thousand different variations you can come up with.

Ingredients

Bread

Provolone cheese

Sliced tomato

Italian Seasoning

Pesto

Deli Meat ( I like chicken or turkey from the deli)

Instructions

1. Butter two slices of bread

2. Sprinkle Italian seasoning on the buttered side of the bread

3. Spread pesto on each piece of bread ( un-buttered side)

4. Place one piece of bread ( butter down ) in a skillet

5. Layer bread with provolone cheese,tomato, meat bread

6. Cover the bottom of a smaller pan with foil and place the pan directly on top of the sandwich ( this is your     make shift panini maker)

7. Cook for a few minutes until bread is golden brown then flip sandwich and cook until golden brown

              Snickerdoodle Cookies

 I love snickerdoodles and this is the best recipe I've tried so far.They are nice and chewy and the cinnamon sugar balance is perfect !

Ingredients

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth
2. In another bowl, combine the flour, salt ,and baking soda
3. Pour the dry ingredients into the wet ingredients and mix well
4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator
5. In a small bowl, combine the sugar with the cinnamon for the topping
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies
7. Bake the cookies for 12 to 14 minutes and no more.The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle

Thank you for checking out this week's Foodie Friday post. If you try any of these recipes be sure to leave me a comment and let me know how you like it:)

Foodie Friday: Creamy Spinach & Sausage Pasta, Resurrection Rolls, Caramel Stuffed Apple Cider Cookies

In honor of all of those "I really could use a nice hot meal but am too busy,sick, or tired" days I decided to dedicate my Friday posts to delicious meals that are quick and easy ! Because lets face it, most of the time we just don't have time or feel like slaving over the stove for hours ! This weeks post features a hot hearty meal and a couple of fall sweet treats :)                                                             

I tried out this Sausage and Spinach Skillet dish last night. Super simple one pot wonder that I will definitely be making again ....who doesn't love only having to wash one pan?!

Ingredients

• 6 oz. smoked sausage 
• 1 Tbsp olive oil 
• 1 medium onion 
• 1 (14.5 oz.) can diced tomatoes w/chiles 
• 2 cups chicken broth 
• 8 oz. pasta 
• 3 cups fresh spinach 
• 1 cup (4 oz.) shredded monterrey jack 
• 1 whole green onion

Instructions

1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5. Sprinkle the shredded cheese on top,i love ooey gooey cheesey goodness so i may have doubled that part ;) replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

                                 CAN'T FORGET THE SWEET TREATS!

These Caramel Stuffed Apple Cider Cookies are to die for! They are the perfect fall treat and they are pretty simple to mix up.

Ingredients

3 cups Flour

1 teaspoon Baking Soda

½ teaspoons Baking Powder

1 teaspoon Cinnamon

1 cup Butter, Softened

1 cup Sugar

½ teaspoons Salt

10 packages (.74 Oz Each) Apple Cider Drink Mix

2 whole Eggs

1 teaspoon Vanilla Extract

14 ounces, weight Package Of Caramel Squares

Instructions

In a small bowl whisk together flour, baking soda, baking powder and cinnamon. Set aside.

With your mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture into the butter/egg mixture, continuing to mix as you go. (I had to add a teeny bit more flour to make the dough less sticky). Mix until just combined.

Refrigerate dough for about an hour. It makes the dough SO much easier to work with.

When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!).

Scoop out cookie dough balls that are about the size of a walnut. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place the balls on the parchment covered cookie sheets 2 inches apart.

Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist them off of the parchment and allow them to finish cooling upside down (either on the parchment or on a rack.)

Makes roughly 4 dozen.

This is the perfect treat to have to kids help with. I've also heard to these being called "Rabbit in the Hat Rolls" and "Hocus Pocus Buns". The names all come from the magic that happens during the baking process. I personally love the resurrection rolls because it serves as a fun and delicious way to share scripture with little ones in a tangible way that they can understand and remember.

Ingredients

• 1 can refrigerated crescent roll dough
• 8 large marshmallows
• Melted butter
• Cinnamon
• Sugar

Instructions:

1.Dip a marshmallow in melted butter ( represents the body of Christ)

2.Roll the buttery marshmallow in a mixture of cinnamon and sugar (The oils and spices to prepare Jesus for burial)

3.Wrap the marshmallow in one triangle of Crescent Roll(The tomb) Seal really well. I also sprinkle a little cinnamon sugar on top

4.Bake according to the package directions

5. When the kids open the tomb Jesus is no longer there!

Enjoy these fun recipes and if you get a chance to try them let me know what you think  xoxo Britt

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