Sunday, August 28, 2016

Buffalo Chicken Flavored Rice-pressure cooker and stove top options

I saw an end display of assorted flavored rice at Walmart and the buffalo chicken one caught my eye... I thought "I can make that", so I did:@) I enjoyed the celery in this rice, a little diced up carrot would probably be good too. This would be perfect with grilled chicken or pork and be sure to place the bottle of wing sauce or hot sauce on the table in case folks want things just a tad spicier. I made mine in the ♥pressure cooker.

My inspiration:
Buffalo Chicken Flavored Rice
1 C long grain rice
2 Tblsp wing sauce, plus some for serving-I used Frank's
*up to 1 1/2 C water pressure cooker, 2 C water stove top
1/2 C onion, diced
1/2 C celery, diced
1/2 tsp garlic powder
1 1/2 tsp Chicken Better Than Boullion

Pressure Cooker:
*Fill measuring cup with 2 Tblsp wing sauce then add enough water to measure 1 1/2 C. Add everything to pressure cooker. Use pre-set rice setting (12 minutes), automatic release. Serve with extra sauce.

Stove Top:
*Fill measuring cup with 2 Tblsp wing sauce then add enough water to measure 2 C. Add everything to pot. Bring to boil, reduce heat, cover and cook for 22 minutes or until rice is tender. Serve with extra sauce.

Eat well and have a happy day:@)

Friday, August 26, 2016

Sweet Corn Stock-Pressure Cooker, preserving summer

I decided to make some Sweet Corn Stock to tuck a little golden sunshine away in the freezer for colder weather soups and chowders. I wanted to keep it as simple as possible so it could be used in any recipe that sounded good. Decided at the last minute folks might like it if I shared this idea... No fancy pics today, just opened the freezer and snapped a quick picture.
My plan is to saute some onion and celery in bacon fat. Then add a little chicken broth, potatoes, ham and cream.
Maybe on the first day it snows:@)

Sweet Corn Stock
  1. Shuck and desilk six ears of corn.
  2. Cut the kernels from the cob. I placed the kernels in the fridge so they'd be cold.
  3. Break cobs in half and add to pressure cooker vessel.
  4. Add 3 C water and cook on high pressure for 10 minutes. Use quick release.
  5. Discard corn cobs.
  6. Add stock to kernels, cool quickly.
  7. Pour into freezer jars, Mason jars or zip top bags, liquid should cover corn, and freeze. (Leave head space in jars, 1/2"-pint, 1"-quart.)
  8. Thaw in fridge when ready to use.
  9. **This can easily be made on the stove top too.
Preserve it while ya can and have a happy day:@)

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Wednesday, August 24, 2016

Using Herbal Tea as a Room Freshener

I was trying different herbal teas and happened upon an apple one that I was hoping would taste like hot cider but reminded me more of Red Hots candy... Not what I was looking for. It did however, have a very strong fragrance that quickly filled the room and made it smell great. That night I added a tea bag to a mason jar (a ramekin or mug would work too) and poured hot water over it, then placed it on my electric candle warmer-it worked like a charm! The whole livingroom smelled like fall, cinnamon and apples-very nice:@)
These teas are around $2.25 for 20 tea bags at Walmart, and they can be reheated several times. 
That's a very affordable, natural room freshener.

Have a happy day:@)

Monday, August 22, 2016

Easy Three Ingredient Chocolate Caramel Marshmallow Fudge

Warning: This recipe is dangerously easy folks... While I can't remember eating fudge as a kid it is something I do enjoy now. And to celebrate football season being back (that's my story any way:@) I thought I'd whip up a batch of Chocolate Caramel Marshmallow Fudge. The original recipe calls for regular sweetened condensed milk, I happened to have the caramel flavor, that was very nice too.

My crew really enjoyed this fudge and said they could taste the caramel.
I made a half batch and used a 4 x 8.5" bread pan.

A pic of the milk I had. 

Chocolate Marshmallow Fudge-from That Skinny Chick Can Bake
14 oz can Sweetened Condensed Milk-I had caramel flavor
12 oz semi-sweet chocolate chips-I like Ghirardelli
3 C mini marshmallows
  1. Heat milk and chocolate in microwave safe bowl for about 30 seconds. Stir, zap a little longer until the chips have melted and it's smooth.
  2. Stir in marshmallows.
  3. Pour into an 8x8 pan that has been lined with non-stick foil. Press down a bit and spread evenly.
  4. Chill at least one hour (longer is better), cut into squares and enjoy.

Saturday, August 20, 2016

Crispy Oven Baked Frank's Sweet Ginger Rajili Wings

While I eat wings year-round they seem extra tasty during football season:@) Frank's Sweet Ginger Rajili Hot Sauce is a new food to me and one I highly recommend for wings! It would be a nice exotic addition to that wing tasting party ~someone~ keeps suggesting... I made crispy oven wings, added a smidge of butter and slathered them in the hot sauce. Seriously good stuff folks!

Here's a pic of the hot sauce, it's usually on sale at one of the local stores for around $2 a bottle.

Frank's Sweet Ginger Rajili Hot Sauce Crispy Oven Baked Chicken Wings
wings and drumlettes
cornstarch-approx 1 Tblsp per 6-8 wings, you need enough to just coat the wings
cooking spray for rack
butter-I use just a little, maybe 1/4-1/2 tsp per 5 wings
Frank's Sweet Ginger Rajili Hot Sauce
  1. Cover baking sheet with foil.
  2. Coat cooking rack with cooking spray for easier clean-up. Place rack on baking sheet.
  3. Sprinkle wings with S&P and toss with cornstarch to coat. Place on baking rack. Leave space between wings.
  4. Bake at 400 degrees for 50 minutes or until chicken is cooked through.
  5. Remove from oven, toss with butter and heavy coating of hot sauce.
Eat well, pass the napkins and have a happy day:@)

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Wednesday, August 17, 2016

Minion Deviled Eggs

Ha, every once in a while I just have to be silly... I thought these Minion Deviled Eggs would be a fun after school treat for the kids. They turned out goofy but kinda cute. Mix up your favorite deviled egg recipe and decorate.

I used green and black olives, some chive tips and candy eyes.

 The "overalls" were just some blue food dye drops added to water (maybe 10 drops per 2 Tblsp water). 
I dipped the tip of each egg until I got the color I liked, then blotted the egg on a paper towel. 
Always remember folks... Things don't have to be perfect to bring a smile to a child's face:@)

Stay out of mischief and have a happy day!

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Tuesday, August 16, 2016

Mona's Quick and Easy Refrigerator Sweet Pickles

My little planters were winding down and gave me three kirby cucumbers, not enough for a big pickling project but enough to try a half batch of Mona's Easy Refrigerator Sweet Pickles. What makes these different than my Refrigerator Bread and Butter Pickles? No celery seed or peppers (although I added a small frying pepper since I had it). This is a quick recipe that will please all the sweet pickle lovers in your life:@)
My pickles have the slightest hint of pink because I only had red wine vinegar at the time.
Note: The original recipe doesn't use pickling cukes, it uses slicing cucumbers that are peeled.

Mona's Easy Refrigerator Pickles-from All Recipes
1 1/3 C sugar
2 Tblsp salt
1 C white vinegar
6 C peeled and sliced cucumbers-I didn't peel mine
2 C sliced onion
  • Stir sugar, salt and vinegar until dissolved. Add veggies, mix well. Cover and store in fridge for at least two days, stirring occasionally.
Enjoy the last of the harvest and have a happy day:@)