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: Garlic Parmesan Knots,Reeses Cupcakes

If you keep track of my Foodie Fridays it's probably pretty evident that I'm a sucker for all things Italian. Last week I whipped up a quick pot of Spaghetti and didn't have any garlic bread which is a total must have when eating Italian. I mean seriously, I can't eat spaghetti with out bread I'm a glutton I know :/ We did have some biscuits  in the fridge so I decided to do something a little different. I had seen the idea on pinterest to tie crescent rolls in a knot to make a prettier side dish and I figured it'd work just as well with biscuits so I dreamt up a little garlic mixture and gave it a shot. Delish! I mean you can't really go wrong with garlic, parm, and flaky biscuits can ya?

Ingredients:

1 can of Pillsbury layers flaky biscuits

4 Tablespoons grated Parmesan cheese

1 tsp dried parsley

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp dried thyme

enough melted butter to brush on biscuits

Directions:

1. Roll each biscuit into a log and stretch out to about 6 inches or so

2. Tie a basic knot then take one end and fold into the center of the knot and do the same with the other end ( sorry about my blogging fail I totally forgot to take a photo of this step!)

3. Bake at 425 for about 10 min 

4. Mix all of your spices and cheese in a bowl

5. Pull biscuits out, brush with butter and sprinkle generously with your cheesy spice mix

6. Put bake in the oven and cook until golden brown ( about 5 more minutes) keep an eye on them so they don't burn

Last Sunday we celebrated my brothers 18th birthday and I made a few of his favorite treats for the occasion one of them being these sinful Reeses cupcakes. A basic chocolate cake with a Peanut Butter Cream Cheese frosting topped with a chocolate drizzle and chopped Reeses .

Cupcakes:

Ingredients :

2 cups sugar

1 3/4 cup flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

1/4 chopped dark choc or mini dark choc chips

Directions:

1. preheat oven to 350 and line with muffin tins with liners

2. stir flour, sugar, cocoa powder, baking soda, baking powder, salt,in a bowl

3. add in eggs, oil,vanilla extract, and milk and beat on medium high for 2 minutes

4. add boiling water and stir in choc chips (FYI your batter should be pretty liquidy so dont freak out ;)

5.fill cupcake tins about 2/3 full and make for 20-25 minutes until a toothpick comes out clean when inserted

6. cool completely before frosting

Frosting:

Ingredients:

1/2 cup unsalted butter

1 cup creamy peanut butter

8 oz cream cheese

4 cups powdered sugar

1 Tablespoon of half and half or milk

Garnish : melted chocolate and mini peanut butter cups

Directions:

1.Beat butter until smooth

2. Add cream cheese and beat until smooth and mixed well with butter

3. Add peanut butter and beat until smooth and mixed well

4. Add in powdered sugar one cup at a time and beat until creamy

5. Add in half and half or milk and beat for 45 seconds

6. Frost using a piping bag

7.Optional : drizzle melted chocolate on frosted cupcake. Chop mini peanut butter cup in thirds and set on top 

Key to a successful friday

Step 1: Get your ass in the kitchen

Step 2:bake up these cupcakes

Step 3:devour this delicious chocolately TREASURE

Step 4:cue music

Step 5: Proceed to Back That Azz Up!