Posted in Asian, Chicken, Dinner

Lighter Sesame Chicken

Oh how I love Iowa girl eats! She inspires me to cook, to take better pictures, to workout more and to travel! She inspires me in so many ways! She inspired me to make this Recipe

I doubled this recipe to make 4 servings so Normy and I could have left overs for lunch the next day

1/2 cup white rice
1/4 cup honey
2 Tablespoons sesame seeds
2 Tablespoons soy sauce
1 garlic clove, minced
1 egg white
2 Tablespoons cornstarch
2 small chicken breasts (12oz), cut into 2″ pieces
salt & pepper
1 Tablespoon vegetable oil
2 green onions, chopped
2 cups broccoli florets
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1.Prepare rice according to package directions. Meanwhile, combine honey,
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sesame seeds,
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soy sauce,
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and garlic together
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in a small bowl then set aside.
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In a separate larger bowl, whisk together egg white and cornstarch until smooth.
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Season chicken pieces with salt and pepper
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then add to egg white mixture and toss to evenly coat.

2.In a small saucepan, steam broccoli until crisp tender then set aside.
3.Heat oil in a large skillet over medium-high heat, then carefully add chicken.
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Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce
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and green onions
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then toss to combine.
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Stir in broccoli,
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then scoop mixture into bowls over cooked rice.
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Here is that recipe for you again:

1/2 cup white rice
1/4 cup honey
2 Tablespoons sesame seeds
2 Tablespoons soy sauce
1 garlic clove, minced
1 egg white
2 Tablespoons cornstarch
2 small chicken breasts (12oz), cut into 2″ pieces
salt & pepper
1 Tablespoon vegetable oil
2 green onions, chopped
2 cups broccoli florets

1.Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.

2.In a small saucepan, steam broccoli until crisp tender then set aside.

3.Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

Posted in Dessert, Pie, Sweets

Happy Birthday Normy and Dutch Apple Pie

So for Normy’s actual birthday I had his mom and Jim over for dinner and made his favorite meat, PORK!

Happy Birthday to my Norman!
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Made this recipe
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Here’s the lady that gave him LIFE! His Mom.
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Thank you for giving Normy life, cause I kinda, sorta like him and stuff!

Everyone about to eat some Jamie food!
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And here is The Norman and his AWESOME cook of a wifey, ME!
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So Normy is pretty sick of cake as I am always making cupcakes and cakes. So I made him a pie for dessert instead Dutch Apple Pie

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

Directions
•In a large bowl, combine the flour,
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brown sugar,
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oats
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and butter;
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set aside 1 cup for topping.
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Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
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• For filling, combine the sugar, cornstarch
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and water
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in a large saucepan until smooth;
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bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples
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and vanilla.
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Pour into crust;
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top with reserved crumb mixture.
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Bake at 350° for 40-45 minutes or until crust is golden brown.
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Cool on a wire rack. Yield: 6-8 servings.
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Here is that recipe for you again:

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

•In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
• For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
• Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

Posted in Breakfast, sandwiches

Normy’s Favorite Sandwich – Ham, Egg & Cheese

This is Normy’s most FAVORITE sandwich that I make! He LOVES it! It’s the easiest sandwich to make and one of my favorites to make!

So you will need the following:
Bread – sliced, white/wheat whatever you fancy. I do wheat cause its better for you.
Sliced cheese – whatever you like, I went with Colby jack
Eggs
Sliced Ham
(you will also need may-o and mustard, salt and Pepper)
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So start by toasting your bread

then grabbing a medium skillet and a small non stick skillet – the non stick for the eggs

Preheat the small skillet to medium low heat and crack 2-3 eggs in pan and add salt and pepper, to taste
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Cook those until the whites are cooked but the yolks are runny.

Then take desired amount of ham slices and place them in the preheated medium skillet on medium low heat, basically you are just warming the ham so maybe cook for 2 minutes then flip the slices and cook 2 minutes on the other side

Set eggs and ham aside once cooked, or while its cooking once your bread is toasted add desired amount of mayo and mustard
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Then add the cheese slices
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Then add ham slices and eggs
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then top with other slice of bread and cut sandwich in half
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Normy says the messier the sandwich, the better it tastes
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MMMMMMMMMMMMMMMMMMMMM
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Posted in Wings

Two Easy Wing Recipes and Celebrating Normy

I am so far behind on my posts! It’s not even funny! Darn holidays get you busy and some things get neglected, or you just don’t have time! In this case I was too busy cooking and baking to post what I was cooking and baking!

So December 3rd (see told you I am slacking) is Normy’y Birthday! So this year we started out by celebrating with friends on Saturday December 1st. We had James (of Course) Allan and Karen over for some Jamie Eats and friend time, oh and Alcohol!

Karen made her YUMMY BEAN dip! I don’t like beans, but I love this dip!

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I made some wings, and Holy cow Dip

So here is a couple of REALLY easy wing recipes for you!

So take one bag of frozen wings 64 oz or 4 pound bag
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and a bottle of your favorite BBQ sauce
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I chose Famous Dave’s
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Place frozen wings in a big bowl
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and pour half the BBQ sauce over them
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Then I decided the last minute to sprinkle some BBQ rub on them too
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Then I covered them and put them in the fridge and let them sit overnight…

Then I did a 2nd kind of wing, a spicer one

So you will need another 64 oz, or 4 pound bag of wings some Franks Red hot and then Cayenne Pepper
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get a big bowl and add the wings to it
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Sprinkle them babies with some Cayenne pepper, as much or as little as you want
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I did quite a bit cause these wings were for Normy and James and they like SPICY stuff!

Then add in 1/2 the bottle of Franks Red Hot
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Then last-minute I decided to sprinkle a little garlic salt on them too
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Cover them as well and place in refrigerator over night.

if you don’t want to place them in the fridge and let them sit over night you could just season them and pop them in the oven.

So when I was ready to bake these wings I preheated the oven to 450 degrees and grabbed two baking sheets and covered them both in foil (easy clean up)

Take the wings out of the fridge and spread them out on the baking sheet
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Each flavor on a different sheet
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Bake them for about 30 minutes

I set the timer for 15 minutes and then I added more sauce to the wings. That’s why I only used half the jars of sauce at first.

and while you wait for them to bake, Take pictures of your friends and hubby having fun!

oooh some DVD’s from James
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Allan and Karen
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James
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Karen
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Then take some group shots! (cause you can’t leave the photographer Jamie out)
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See I am never in pictures hardly because I am always taking them, so when someone takes a picture of me, I don’t know how to act…
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So when the wings are done baking I take one baking sheet out and leave the one on the top sheft of the ofen and add more sauce and then broil then 5 minutes one side then flip them and add more sauce and broil that side for 5 minutes. Then take that baking sheet out so it can cool and then place the other sheet in and do the same thing as you did with the first one…

Then let the wings cool a little
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MMMM wings!
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I like the spicy ones!
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I like the wings, wings. I don’t like the mini drumsticks! see:
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I want an Allan wing…
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Posted in Asian, Chicken, Cucumbers

Seoul-ful Chicken with Minted Cucumbers

I Love me some chicken thighs! Favorite part of the chicken! Me loves the dark meat!

Recipe adapted from http://www.cookinglight.com/

Cucumbers:
1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
1/4 teaspoon salt
1/4 cup minced shallots
2 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1 serrano chile, seeded and minced
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Chicken:
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
1/4 cup soy sauce
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2 tablespoons dark sesame oil
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1 tablespoon minced peeled fresh ginger
1 tablespoon honey
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1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
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Cooking spray
1/4 cup thinly sliced green onions
4 teaspoons sesame seeds, toasted
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1. To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber,
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shallots,
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and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.

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2. To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. (I placed them in a baking dish to marinade) Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.
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3. Heat a grill pan over medium-high heat. (I baked mine, for 20-30 minutes and flipped after 15 minutes) Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

I baked my chicken in a preheated oven to 425 and cooked the thighs in a cast iron skillet for 20-30 minutes or internal temp is 165 degrees, and flipped halfway.
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Posted in Cajun/Creole, Dinner, Soups, Stews, Chili

Chicken Gumbo Soup

Happy last day of 2012!

Holy crap! Another Year has gone by! Sure goes fast as you get older!

So tonight I will be spending my New Years with my good friend Stacey and she is making Gumbo! YUM! Love spending time with Stacey! She is a busy lady so when I get to see her, it’s really great and I love the time we get

So in honor of her making gumbo I am going to post this recipe:

Chicken Gumbo Soup

3 slices bacon, chopped (Doubled smoked bacon = YUM)
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1 small onion, chopped
1 small green bell pepper, chopped
2 ribs celery, chopped
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salt & pepper
1-1/2lbs chicken breasts, cut into-bite sized pieces and seasoned with salt & pepper (I also seasoned mine with extra cajun seasoning, as you can NEVER have too much)
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1/2 teaspoon Cajun seasoning
2 cloves garlic, minced
1/4 cup flour
32oz chicken broth (plus more for reheating)
28oz crushed tomatoes
2 cups water
2 bay leaves
1/2 teaspoon crushed red pepper flakes (or more or less)
1/4 teaspoon salt
1 cup long grain rice
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1.Heat a large Dutch oven or soup pot over medium heat. Add bacon
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and cook until crispy
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then remove to a paper towel-lined plate and set aside, reserving bacon fat in pot (add extra virgin olive oil if necessary to get 2 Tablespoons fat total in pot.) Add onion, bell pepper, and celery
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then season with salt and pepper
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and saute for 5 minutes, or until veggies are softened. Add chicken and Cajun seasoning
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then cook for 5 more minutes. Add garlic
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then cook for 1 minute, stirring constantly.
2.Sprinkle flour over veggies and chicken
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then stir to combine. Cook, stirring constantly, until flour turns golden brown, about 3 minutes. Add about a cup of chicken broth
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then scrape browned bits from the bottom of the pot. Add remaining chicken broth, crushed tomatoes,
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water,
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bay leaves,
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red chili pepper flakes,
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and salt then bring soup to a boil.
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Add rice
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then cover pot, turn heat down to medium-low, and simmer, stirring often, for 15-20 minutes or until rice is just barely tender (it will continue to cook and soften in soup.) Add cooked bacon back into the soup then let it sit and thicken off the heat for 10 minutes.
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Remove bay leaves and serve.
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Here is that recipe for you again:

3 slices bacon, chopped
1 small onion, chopped
1 small green bell pepper, chopped
2 ribs celery, chopped
salt & pepper
1-1/2lbs chicken breasts, cut into-bite sized pieces and seasoned with salt & pepper
1/2 teaspoon Cajun seasoning
2 cloves garlic, minced
1/4 cup flour
32oz chicken broth (plus more for reheating)
28oz crushed tomatoes
2 cups water
2 bay leaves
1/2 teaspoon crushed red pepper flakes (or more or less)
1/4 teaspoon salt
1 cup long grain rice

1.Heat a large Dutch oven or soup pot over medium heat. Add bacon and cook until crispy then remove to a paper towel-lined plate and set aside, reserving bacon fat in pot (add extra virgin olive oil if necessary to get 2 Tablespoons fat total in pot.) Add onion, bell pepper, and celery then season with salt and pepper and saute for 5 minutes, or until veggies are softened. Add chicken and Cajun seasoning then cook for 5 more minutes. Add garlic then cook for 1 minute, stirring constantly.

2.Sprinkle flour over veggies and chicken then stir to combine. Cook, stirring constantly, until flour turns golden brown, about 3 minutes. Add about a cup of chicken broth then scrape browned bits from the bottom of the pot. Add remaining chicken broth, crushed tomatoes, water, bay leaves, red chili pepper flakes, and salt then bring soup to a boil. Add rice then cover pot, turn heat down to medium-low, and simmer, stirring often, for 15-20 minutes or until rice is just barely tender (it will continue to cook and soften in soup.) Add cooked bacon back into the soup then let it sit and thicken off the heat for 10 minutes. Remove bay leaves and serve.

Posted in Uncategorized

2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

19,000 people fit into the new Barclays Center to see Jay-Z perform. This blog was viewed about 68,000 times in 2012. If it were a concert at the Barclays Center, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.