Wraps Bachelorette Style

Here’s a quick easy recipe for all you bachelorettes (or bachelors). 

Ingredients:

Wraps (I used the Sun-dried tomatoes wraps)
Roasted chicken (one you can get from a grocery store)
Bagged Salad (or a head of lettuce)
Sweet Chili Sauce

Take slices of roasted chicken, some of the bagged salad and drizzle sweet chili sauce on a wrap. Fold the wrap. 

Voila 

Anyway I made this simple recipe and it was my lunch for 4 days. 

wrap

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Cream Corn… Anyone?

I have a new recipe that I have tried from Pinterest. This recipe is for Cream Cheese Corn. Here is the link from the original recipe. 

http://www.thetwobiteclub.com/2013/11/baked-cream-cheese-corn-with-crumbled.html?m=1

The only change I did was add Okra to the dish. Here are the ingredients. 

 

  • 4 cans Libby’s whole kernel corn, drained
  • 12 slices bacon, split
  • 1/4 cup butter
  • 1/2 cup onion, diced
  • 2 – 8 ounce packages cream cheese
  • 1/2 cup + 2 tbsp parmesan cheese, grated
  • 1/2 tsp black pepper
  • 1 tbsp olive oil or melted butter
  • About 15 okra cut into pieces

I added the Okra as I added the Cream Cheese to the skillet. 

I have to say this is my first real time saute onions in butter and not burning them. Worked really well. 🙂 That is my real proud moment. 

Anyway this was a great recipe as an alternative to Cream Corn. I brought it to a wedding and it went really quickly. I almost didnt get any. 

Enjoy!

Easy Baked Perogies and Vegetables

Baked Perogies

So here is an easy recipe that I did today. I was going to make fried perogies, when I found this suggestion on the back of my Cheemo Perogies. On the package it suggested to bake the Perogies in a soup or pasta sauce. So I decided to do it in a soup.

Below is my first try at it this that turned out pretty good.

Ingredients:

Perogies
Frozen Vegetables
1 Can of Cream of Mushroom Soup (use only half can water)
Shredded Cheddar Cheese

Directions:

Heat oven to 350°F Take a baking dish (I use glassware) , put in Can of Cream of Mushroom Soup and water. Stir the soup mixture and water so that it is even. Put in Frozen Vegetables and Frozen Perogies. Toss them in the soup so that everything is coated. Shred cheddar Cheese over top of everything. I put about a cup of cheese over it.

Bake for 30 minutes.

Voilà

Experiment: Marinating

Image

I am very lazy when it comes to doing new recipes. I just don’t have the time or resources to experiment on food. Plus I like quick recipes. Well this week I decided to try a new marinating recipe, due to a friend’s dinner she served me.

Marinade: Whiskey Garlic BBQ sauce.

Ingredients:

1 shot of whiskey
about cup of BBQ sauce
2 tsp of Minced garlic

So I mixed the above and put about 4 tablespoons of the mixture with 3 pieces of chicken thighs in a ziplock bag. (The leftovers I put in other bags and with other chicken, to put in the freezer)

So after marinating for a day, I cooked the chicken in the oven for 40 minutes.

Outcome? Yummy sweet tender chicken.

So my experiment worked! Yay!

I do have to say using chicken thighs is a lot cheaper than a chicken breast for experimenting.

Anyway that was my fun little thing I did between today and yesterday.

Also if you are going to freeze the chicken with the marinade, make sure you put the chicken near the back of the freezer. Because of the whiskey, the mixture doesn’t freeze as fast.

Happy cooking!

Quinoa – KD Style

Time for a post about food. Here is my recipe for Quinoa. Feel free to comment if you have suggestions or something you do differently. I will post a picture of what my Quinoa looks like next time I actually cook it 🙂

Quinoa – KD Style

Ingredients

1 cup quinoa (I prefer pre-soaked)
2 cup water
1 bouillon cube (chicken or veg)
1 smaller yam (about 1-1&1/2 cups chopped)
Cauliflower – about 1/2-3/4 cup
A few stocks green onion
Cilantro – how much you like
Dried cranberries – how much you like
About a tsp of curry
Tsp of honey
Tsp of lemon juice
A shot of coconut water

Directions

Put water in the pot along with boullion cube. Boil.
Chop yam and cauliflower into bite size peices.  Put in pot when water boils. Keep at medium high to high to reboil.
When water is boiled put quinoa, green onion and cilantro.  Cook medium until water is soaked in to quinoa.
Take off heat.
Mix honey, lemon juice, curry and coconut water together in separate dish.
When thoroughly mixed pour over quinoa.  Toss quinoa.

I like to add the cranberries when the quinoa has cooled off

Enjoy!