Tuesday, October 23, 2012

Bourbon Chicken

The recipe says it's Bourbon Chicken, but it does not have any bourbon in it (much to my disappointment) nor does it taste like the bourbon chicken I have grown accustomed to at Maki of Japan.  I quite enjoyed this version though, and added some cornstarch at the end to make a thicker sauce.

2 lbs boneless chicken breasts, cut into small pieces
2 tablespoons olive oil
1 clove crushed garlic
1/4 teaspoon grated ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

2 tablespoons cornstarch
1/3 cup water

1. Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned, remove to a dish.
2. Add garlic, ginger, red pepper, apple juice, brown sugar, ketchup, vinegar, water, and soy sauce. Heat over medium heat until well mixed and dissolved.
3. Add chicken and bring to a boil, reduce heat to medium-low and simmer for 18 minutes.
4. Mix cornstarch with 1/3 cup water, once well mixed add to skillet.  Simmer additional 2 minutes.
5. Serve over rice

 I served with: Jasmine Brown Rice, Steamed carrots

 Jess' Grade: A+

Even the child didn't complain about how much to eat, and she asked to take the leftovers to school the next day!  Easier than it looks, and the red pepper can be omitted to keep the heat down for sensitive mouths.  I would love to hear from you!  Please send any comments, questions, or recipe suggestions to bigred79@gmail.com and you will receive full credit for any suggestions!

Bon appetit!

Saturday, October 6, 2012

Coconut Chicken Strips

This week we're exploring a tropical side of things...  Who says you can't have summer in the winter?  Bask in the warm glow of the kitchen light and dream of the sand when you're eating these baked chicken strips with my pineapple-ginger dipping sauce.  Aloha!

1 egg
1 7oz bag of sweetened coconut flakes
1 cup flour
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 lbs chicken tenders (or slice breasts into strips)
1/2 cup butter, melted (or substitute 1/4 cup olive oil for 1/4 cup butter)
9 oz pineapple preserves
3 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 tablespoon sesame oil
2 tablespoons honey
2 tablespoons grated ginger (please don't attack redheads for this)

1. Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or use a silicon baking mat.
2. Mix in a bowl the coconut, flour, garlic powder, salt, and pepper.  In a separate bowl, beat the egg.  Dip the chicken strips in the egg and then into the coconut mixture, pressing the coconut into the chicken lightly.  Place them on the covered baking sheet.
3. Once all of the strips are coated and on the sheet, evenly drizzle the butter over the chicken.  Bake for 30-40 minutes (keep an eye on that coconut, don't want it to burn) turning over after 15 minutes.
4. While the chicken bakes, add preserves, vinegar, soy sauce, sesame oil, honey, and ginger to a small pot. Heat over medium low until it is thin and mixes well.  I let is simmer for about 10 minutes stirring very often, and serve hot in small dipping dishes.

I served with:

Jess' Grade: A

This has become a staple in the house, because it's easy to cook and it reheats quite well the next day for work lunches.  The sauce is sweet, so be prepared for that.  It will make  your eyes roll back in your head though, it's that good!  Let me know what you think or give me some recipe ideas!  I can be reached at bigred79@gmail.com, I would love to hear from you.

Sunday, September 23, 2012

Turkey Chili

Welcome back to the blog!  I took the summer off to be with the kid, and now I'm back with some Autumn goodness.  Today we're going to explore the wonderful world of Chili, beginning with a low-fat and high-flavor option that will keep them filling their bowls!

1 1/4lb lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 can corn
2 bell peppers, 1 red 1 green
1 (28oz) can of crushed tomatoes
1 (8oz) can of tomato sauce
1 can of black beans, drained and rinsed
1 package of chili seasoning
Top with shredded cheese and diced red onion

Cook the turkey, chopped onion, and garlic in a large skillet over medium-high heat, stirring until the turkey crumbles and is no longer pink.  Drain and relocate to the crock pot.  Add the rest of the ingredients and stir until well mixed.  Cook on LOW for 6-8 hours or HIGH for 4-5 hours.

 I served with:
Cornbread.  Ain't nuthin' wrong with that!

 Jess' Grade: A+

You can't beat good chili on a cold night, and this recipe is sure to help you warm up from the inside out!  Spice it to your taste, it is pretty tame in it's completed form.  But the flavor is second to none, and sure to please your guests.  Feel free to send me suggestions or questions, I am always open to your emails!


Happy cooking!

Saturday, June 30, 2012

Creme Brulee

Greetings food lovers!  After a long break, I have compiled a few recipes that you're sure to enjoy.  You won't have to wait nearly as long for a new recipe anymore!  And what a better way to bring us back than to use the famous...  Creme Brulee!

2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
6 egg yolks

You will need a little sugar left over for the topping, about 1 teaspoon per ramekin.

1. Heat cream slowly in a saucepan on medium and add vanilla extract.  If you desire, this is where you would also add a little additional flavoring.
2. Beat the egg yolks in a bowl until smooth and add the sugar.  Mix well.
3. Once the cream starts to steam, take a cup of the creme and quickly beat it into the egg/sugar mixture.  This will ensure nothing curdles.  Then pour the egg into the cream, removing from the heat.  Mix well.
4. Preheat the oven to 200 degrees F.  Pour the cream into 4 ramekins equally and place the ramekins in a glass baking dish.  Fill the baking dish with boiling water until it's halfway up the ramekins.  Bake for 60 minutes, checking to make sure the oven doesn't brown the tops.  Remove from the oven and set out to cool until room temperature.  Cover with plastic wrap and refrigerate overnight.
5. When ready to serve, sprinkle a teaspoon of sugar over the ramekin and spread evenly.  If you have a hand torch, hold it 4-5 inches from the sugar and move in smooth motions until the sugar is as melted as you'd like.  If you don't have a torch, put the ramekins in the oven with the broiler, keeping an eye on them so they don't burn (about 4-6 minutes).

 I served with:
Blackberries and a couple of leaves of mint

 Jess' Grade: A+

This has wow'd many people since I've started to cook this.  If you are patient enough to keep with the timing, it turns out superbly.  I will not share my tweaking of ingredients (I do still have to have the best, you know!) but you can make this dish your own with a little creativity.  Happy cooking!

Sunday, May 20, 2012

Cordon Bleu Chicken Rolls

Hello once again!  I have been making old favorites lately and haven't had the chance to cook something new.  But I knew I had to make an entry so I finally got to it!  I loved the sauce on this, and who doesn't like Chicken Cordon Bleu?

8 boneless chicken breasts
8 slices cooked ham
4 slices swiss cheese cut into 1 inch chunks
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes crushed
1 (10.75oz) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.  Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste.  Roll up seasoned ham and cheese "jellyroll-style", then roll each chicken breast with ham and cheese inside.  Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl.  Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly.  Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear.  Serve with cordon bleu sauce, if desired.
5. To make Cordon Bleu sauce: in a small saucepan, mix together the soup, sour cream, and lemon juice.  Heat over low heat, stirring occasionally.  Serve hot over chicken rolls.  Makes about 2 cups; 8 servings of 1/4 cup each.

 I served with:
Garlic mashed Baby Red Potatoes

 Jess' Grade: B+

This was pretty good, I especially enjoyed the sauce.  The ham and the chicken make a wonderful combination!  Great to have on a cold night in; it warms you up inside!

Saturday, April 28, 2012

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

T'was the sauce on this weeks recipe that caught my attention.  A sweet BBQ sauce mixed with a generous helping of cilantro really adds a kick to this dish!

1-2 lb pork tenderloin, trimmed
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

1 1/2 cups apricot preserves
1/2 cup BBQ sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

1. Place chili powder, garlic powder, sugar, salt, and pepper in a jar; shake to blend.  Rub spice mixture onto pork tenderloin.  Cover tenderloin and refrigerate for 2-24 hours.
2. Prior to grilling, melt apricot preserves in a saucepan over medium heat.  Remove pan from the heat and stir in remaining glaze ingredients.  Place half of the glaze in a serving bowl and hold for service.
3. Prepare grill at medium-high heat.  Grill pork tenderloin for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F on an instant-read thermometer.
4. When approximately 4 minutes of cook time remains, brush the pork tenderloin with the apricot graze remaining in the pan.  Cook for 2 minutes, turn the tenderloin and brush glaze on the other side.  Cook for an additional 2 minutes.  Remove pork from the grill and let set for about 5 minutes before slicing.  Serve with reserved glaze.

I served with:
Garlic mashed red potatoes

Jess' Grade: A-

Great dish!  As with a lot of my recipes, this has a great sweet taste and doesn't overpower the rub on the pork, although I felt that the chili powder was a little strong for the rest of it, which is why I gave it the slightly lower grade.  But keep in mind that's opinion, you may love chili powder!  I would love to hear your opinions if you are trying any of these.

Tuesday, April 24, 2012

Almond Crusted Pork Tenderloin with Apple-Rosemary Sauce

After a small hiatus I'm back!  And with a recipe that's sure to put the "wow" into your dinner guests!  Make this when you want to impress the in-laws, and finish the night with Flambéed Pears.  Believe me, they will be impressed...

1 cup ground Almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried Rosemary
Trimmed pork tenderloin (1-2 lbs.)
Salt and Pepper to taste

1 tablespoon butter
2 cloves minced garlic
1 onion, diced
1/4 teaspoon ground dried Rosemary
3 Granny Smith apples - skinned, cored, and diced small
1/2 cup apple cider
1 1/4 cups heavy cream

1. Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13" baking dish.
2. Stir together the almonds, 1/3 cup cream, honey mustard, and 1/2 teaspoon Rosemary in a small bowl; set aside. Season the tenderloin with salt and pepper to taste.  Spread the almond mixture evenly over the tenderloin and place it into the baking dish.
3. Bake until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes.  An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
4. While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat.  Stir in the garlic, onions, and 1/4 teaspoon of Rosemary; cook until the onions have softened and turned translucent (about 5 minutes).  Once the onions are tender, add the apples and apple cider.  Bring to a simmer over medium-high heat and cook for 5 minutes.  Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, about 5-10 minutes.  Season to taste with salt and pepper before serving with the pork.

I served with:
Steamed Broccoli

Jess' Grade: A

Not too difficult, but worth the effort!  Like I said, this will impress even the snootiest of dinner company.  Pair this with a Pear Flambé or a Crème Brule to really impress!  Keep your eye out for more great recipe ideas that will help you be the envy of your family!

Saturday, March 31, 2012

Tropical Pork Chops

I noticed a trend in chicken dishes, so I decided to change things up this week and feature some hog!  There will be bacon dishes later I'm sure, but for now you can have this mouth-watering meat.  Great for an easy dish over rice!

1/3 cup ketchup
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
3-4 boneless pork chops
salt and pepper to taste
1/4 cup chopped onion
2 cloves of garlic, minced
1 tablespoon vegetable oil
1/3 cup pineapple juice
1/4 cup pineapple tidbits

1. In a small pot, combine ketchup, mustard, brown sugar, vinegar, soy sauce, garlic salt, and onion salt.  Simmer on medium until the sugar is dissolved, about 10 minutes.  Set aside.
2. Season pork chops with salt and pepper, place in a skillet with the onions, garlic, and oil.  Brown the chops. Add water and the sauce, cook over medium-low heat for 25 minutes.
3. Stir in pineapple tidbits and simmer another 5 minutes on medium-low.

I served with:
Jasmine Brown Rice

Jess' Grade: A

Easy to make, great tangy sauce, soft juicy pork chops!  What more could you ask for in a dinner?  The sauce is great over the rice and the cook time is normal for a dinner of this calibur.  Enjoy!

If you like my recipes or want to suggest anything, please do so!  Also feel free to email me at bigred79@gmail.com if you would like to be added to my auto-mailer for the weekly recipes.  I look forward to hearing from you!

Tuesday, March 27, 2012

Flambeed Vanilla Poached Pears

Since I didn't post last week I thought I would make this week's post REMARKABLE.  You have simply got to try this for dessert some night!

1 1/2 cups water
3/4 cup white sugar
1/2 teaspoon vanilla extract
3-6 Bosc pears (peeled, quartered, cored)
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
Bacardi 151

1. Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat.  Add about 6 pear quarters, reduce heat to medium, and simmer gently until the pears have just turned tender, about 10 minutes.  Remove the cooked pears to a warm dish and continue to cook the remaining pears.
2. Increase heat to medium-high and boil the remaining syrup until it has reduced to 1 cup.  Stir in the apricot preserves and return to a boil.  Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup.  Cook and stir until thickened, about 1 minute.
3. To serve, pour the hot sauce over the pears and sprinkle with the rum.  Carefully ignite the rum tableside with the lights low.  Let the alcohol burn out before serving.

I served with:
Vanilla Bean Ice Cream

Jess' Grade: A+

This was awesome!  Not difficult to make, and most of the ingredients are staple in other recipes so I had them on hand.  Please note that I will not be responsible for any injuries or damages sustained by lighting food on fire, I assume that all persons attempting this are aware of the risks.  Be careful people!

Sunday, March 11, 2012

Sweet and Sour Meatballs

These are crazy good!  So good, I have never actually made a normal batch, I'm always using at least double!  The sauce is a combo of two different recipes, I have found that the flavors go well together and make a fantastic topping!

1/2 cup onion
1lb ground beef
1/2 cup bread crumbs
1 egg
2 tablespoons water

1 can jellied cranberry sauce
2 teaspoons lemon juice
1/2 cup cider vinegar
1/2 cup ketchup
1 cup water
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

1.  Preheat oven to 350 degrees F (175 degrees C).  In a large bowl, combine beef, egg, bread crumbs, onion, and water.  Roll into meatballs about 1 to 1 1/2 inches in size.
2.  Cook meatballs for 20 to 25 minutes, turning once.
3.  Combine in a crock pot the cranberry sauce, lemon juice, vinegar, ketchup, water, cornstarch, brown sugar, and soy sauce.  Place the meatballs in the crockpot once the come out of the oven, cook for 90 minutes.

I served with:
Jasmine Brown Rice

Jess' Grade: A

I used this at a party and should have made more!  It will go fast, especially if you're doing a pot luck.  Sweet, juicy, and bursting with flavor, I also added some Sriracha and chopped onion to the sauce to kick it up a notch, huge success!  You're going to love these meatballs.

Saturday, March 3, 2012

Apple Crisp

I'm sorry about the last two weeks, it's been crazy and I haven't had a chance to cook and write.  I am back on track now, so here we go!


10 cups granny smith apples, peeled, cored, and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water

1 cup quick oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted


1. Preheat the oven to 350 degrees F (175 degrees C).  Place the sliced apples in a 9x13 pan.  Mix the white sugar, 1 tablespoon flour, and ground cinnamon together.  Sprinkle over the apples, and then pour the water evenly over all.
2. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together.  Crumble evenly over the apple mixture.
3. Bake for 45 minutes, let cool at least 30 minutes prior to serving.

I served with:
Vanilla Bean Ice Cream

Jess' Grade: A

This was a fantastic dessert!  The whole family enjoys it, and aside from peeling the apples the prep is not much at all.  If you like apple crisp, now you can make it.  My mouth is watering remembering it...

Monday, February 13, 2012

Cranberry Pot Roast

This is the easiest roast you'll ever make...


1 can jellied cranberry sauce
1 packet dry onion soup mix
1 roast, about 3-5 lbs

3 1/2 tablespoons flour
2 tablespoons butter


1. Spread the onion soup mix into the bottom of the crock pot.
2. Place roast on top of the soup.
3. Spread the cranberry sauce as evenly as you can over the top of the roast.  Try to keep as much of it as you can on top of the roast, it will seep down and give the meat a wonderful flavor. Cook on low for 8 hours.
4. When the roast is done and has been removed, pour the juice from the crock pot into a pan.  Add the butter and whisk in the flour to make a gravy.

I served with:
Mashed red potatoes with garlic and herbs

Jess' Grade: B+

This is a very easy recipe!  The reason I gave it a B+ is because it just doesn't hit my tastebuds like some of the other dishes I make.  Don't get me wrong; this is a fantastic thing for a family, just let it cook all day and make some potatoes before serving.  The first time I made it I couldn't believe how simple it was.  Try it for yourself!

Tuesday, February 7, 2012

Sweet and Sour Chicken

I'm sorry it's so late!  Next weeks will be on time, posted by Sunday the 12th.

This recipe was a little more complicated than previous, but well worth the effort!


1 8oz can of Pineapple tidbits, drained
1/4 cup cornstarch
1 3/4 water, divided
3/4 granulated sugar
1/2 cup distilled white vinegar
2 whole chicken breasts (4 halves) cut into small cubes
2 1/4 cups flour
2 tablespoons vegetable oil

2 tablespoons cornstarch
1/2 tablespoon salt
1/4 teaspoon ground pepper
1 egg
1 1/2 cups water
2 green bell peppers cut into small chunks
enough vegetable oil to fill a pan about 1 inch for frying


1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, and drained pineapple juice.  You can also add food coloring at this point, as without it the sauce is a milky color glaze.  You can have fun and add different colors to dress up your food!  Heat to boiling.  Turn off heat.  In a seprate dish, combine 1/4 cup water and 1/4 cup cornstarch; slowly stir into saucepan.  Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, ground pepper, and egg.  Add 1 1/2 cups water gradually to make a thick batter.  Stir to blend thoroughly.  Add chicken pieces and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C).  Fry chicken pieces in hot oil 10 minutes or until golden.  Remove chicken and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple tidbits, and cooked chicken pieces on a platter.  Pour hot sweet and sour sauce over top.

I served with:
Steamed white rice

Jess' Grade: A+

This was a big hit around the household and with my guests, but it was very involved.  Prepare to spend some time in the kitchen, but it's worth the effort!  The sauce is top notch and I will be using it on other dishes as well.  My daughter now asks for this dish, she loved it that much!

Sunday, January 29, 2012

Pineapple Salsa

Just in time for the Super Bowl, salsa good enough to make a Saint cry...


4 Jalapenos
3 Bell Peppers - 1 green, 1 red and 1 orange
1 large red onion
1 bundle cilantro
2 cans pineapple tidbits


1. Chop up the peppers, jalapenos, and onions and put into a large bowl.  Be sure to de-seed the bell peppers, but I would keep the seeds in the jalapenos.  The smaller the chunks the better; I would recommend using a food processor for a good consistency in your salsa.
2. Drain the pineapple juice from the can into a glass, add some rum and a little Sprite, get into a tropical kinda mood.  It really helps you enjoy the salsa!
3. You can add the pineapple tidbits to the veggies whole, but I found with my last batch that if you put them in the food processor and just pulse them a few times, you can use those smaller chunks and the released juice in your salsa (don't drain out the new juice!) and give it a nice sweet taste with a beautiful heat after.
4. Chop up the whole cilantro bundle up to the twist or rubber band using a large kitchen knife, go over the stack a few times to make sure you get the cilantro into small pieces and release the flavor.  Add this to the mix and stir up really good.

I served with:
Chips.  Duh.

Jess' Grade: A+

I now make this on pretty much a weekly basis.  It's great as a chips-and-salsa kind of thing, or also on hash browns or a good chicken dinner.  Adjust the jalapenos to taste, you may want to use only one or two for those of lighter palate.  This is sure to get you compliments at your next gathering!

Saturday, January 21, 2012

Spicy Orange Beef

I have raved about this on Facebook, now here is the recipe!


2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
1/4 cup orange peel, cut into slivers
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/4 cup sherry
1/4 cup marmalade
1/2 teaspoon crushed red pepper flakes


1. In a wok or skillet, heat oil over medium-high heat.  Add beef strips 1/3 at a time.  Stir fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
2. Return all the beef to the wok.  Stir in orange peel, garlic, and ginger; stir fry 1 minute.
3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper.  Pour this mixture into the beef, stirring constantly.  Bring to a boil over medium heat and cook for 5-10 minutes or until sauce starts to thicken.  Serve hot.

I  served with:
Chow Mien
Jasmine Brown Rice

Jess Grade: A

I love this recipe!  The first time I made it was actually with chicken.  It turns out better with the beef though, and the leftovers are still great tasting.  I would recommend using a zester and zesting the whole orange rather than cutting up the orange peel, but if you don't have a zester make the peel strips as thin as you can, this way the orange peel flavor isn't overpowering individual bites.  The only other recommendation I have is to cook the beef in the last step until the sauce thickens good, as it is FANTASTIC over the rice!

This has been a hit with even the PICKIEST of dinner guests!  ;-)

I welcome any comments, recommendations, or questions!  I receive my recipes from many sources, including AllRecipes.com, the Betty Crocker iPhone app, and ninjas in back alleys.  Thank you all for your support!  Happy cooking!

Saturday, January 14, 2012

Coconut Cashew Chicken

This weeks new recipe is Coconut Cashew Chicken.


3 tablespoons melted butter
1/2 cup unsweetened flaked coconut
1/2 cup chopped cashews
10 butter crackers (I used Ritz)
4 boneless skinless chicken breast halves
salt/pepper to taste


1. Preheat Oven to 350 degrees
2. Place crackers, cashews, and coconut in a food processor until they are coarsely chopped
3. Dip chicken in melted butter and roll in cracker mixture.  Place chicken in foil lined baking dish.  Any extra cracker mixture can be blended with a  little of the leftover butter and gently packed onto the chicken breasts.
4. Bake at 350 degrees for 35-40 minutes

I served with:
Jasmine brown rice

Jess' Grade: C+

This was a great tasting way to cook chicken breast, however I was hoping the coating would stick to the chicken better.  This could have been my fault however, as I chose to omit the butter for lower calories.  It required us to use some Montreal Steak seasoning to help it out.  Not bad, but probably not going to be made too often.

I didn't think to photograph this week, but in future weeks I will post pictures of the final result!

Welcome to my new blog!

Hello and welcome!

Since I have started cooking new recipes each week, I thought it would be best to note down what I thought, as well as share things with other people.  I was posting the recipes on Facebook, but someone suggested that I start a blog.  I thought about it and decided to go ahead with the idea.

I would love your input, so please feel free to comment, suggest, or what ever you would like.

Happy Cooking!

~ Jess