this was amazing. i particularly like this one because it’s everything thrown into the crockpot, no making anything separately.
parmesan garlic chicken
4 boneless, skinless chicken breasts
1 tsp. olive oil
4 T white wine (cooking, or a dry wine preferred)
1/4 tsp. salt
4 garlic cloves, minced
1 tsp. basil
1/2 tsp. parsley
1/4 C parmesan cheese
1 C brown rice, uncooked
1 1/4 C chicken broth
lightly spray the bottom and sides of your slow cooker with cooking spray. place the rice along the bottom and pour the chicken broth carefully over the rice. top the rice with chicken breasts.in a small bowl, mix together the olive oil, white wine, salt, minced garlic cloves, basil and parsley. pour the marinade over the chicken & rice. cover and cook on low for 6-8 hours. top with parmesan cheese for serving.
we’re not big drinkers, so i googled what wine would be best with chicken. we used chardonnay. and since we don’t drink, we practically had the whole bottle of wine leftover. so i made sangria too! juice-heavy, of course.
Chicken Lettuce Tacos with Cilantro Lime Cauliflower “Rice”
Ingredients:
Chicken Lettuce Tacos
1LB of Ground Chicken
Taco Seasoning (I used crushed chili pepper, oregano, onion powder)
Romain Lettuce Hearts
White Onion
Shredded Cabbage
Avocado
Salsa (I highly recommend Casa Sanchez Fresh Roasted Medium Salsa, only 5 ingredients and sea salt is the last item)
On medium high heat, add a bit of olive oil to a frying pan with 1/2 small white onion diced and saute for about a minute or two. Then, take your ground chicken and add it to the pan in pieces and allow it to simmer. Sprinkle 1-2 tablespoons of seasoning and toss it with a spatula. Add 3 tablespoons of water to avoid drying out the meat. Stir every so often until the chicken is white and the juices run clear. Take a lettuce heart and cut off the stem and separate into pieces. Wash and then divide them. Layer the chicken, shredded cabbage, some left over white onion, sliced avocado, and salsa.
Cilantro Lime Cauliflower “Rice”
Cauliflower
2 Cloves of Garlic
Fresh Cilantro
Limes
Olive oil
Add cauliflower florets to a food processor and pulse until it looks like the consistency of rice/couscous. Add a fistful of freshly chopped cilantro to the food processor and pulse it a few more times until evenly distributed in the cauliflower. Put about 1/2 tablespoon of olive oil to a frying pan on medium-high with two diced cloves of garlic and saute for about a minute. Add the cauliflower cilantro mixture to the pan. After a couple minutes of stirring the “rice” with a spatula, remove from heat and add the juice of one lime.
OKAY, THIS WAS THE MOST DELICIOUS MEAL I HAVE EVER CREATED. SO FRESH SO CLEAN AND SO FREAKING EASY!!! HOPE YA’LL LIKE IT AS MUCH AS I DID!
parmesan garlic chicken.
No, seriously! Crispy crunchy juicy BAKED chicken!
So, I am a huge fan of crunchy fried chicken. However, the grease is not good for my health. I’m hefty and in order to keep from gaining weight I have to constantly watch what I eat. This crispy baked chicken made it really super easy.
I came up with this kind of on accident, just to try. It turned out PERFECT.
No, Seriously! Crispy Baked Chicken
Ingredients:1 Box Panko Japanese Bread Crumbs
A couple of large chicken breasts (I used 3 and it made a bunch of chicken)
Condiment of your choice
Seasoning of your choice
Cooking spray, either olive oil or spray butter
A baking pan or dish (I used a glass casserole dish)
Directions:
Preheat the oven to 375 degrees.
Slice the raw chicken breasts up into pieces. I cut mine somewhat thin, roughly 3/4 an inch thick, give or take. This should produce 7ish pieces from the breast.
Roll the pieces in the condiment of your choice. Try not to gob it - it keeps the chicken from getting super crispy. I used O’Charley’s Honey Mustard for one batch, and some standard honey barbeque sauce for another, and both were INCREDIBLE.
Mix the Panko crumbs in with the seasoning of your choice. I used some onion salt, but I bet barbeque dry rub would have been to die for.
Roll the dressed chicken slices in the panko, making sure you get as much crumbs and seasoning as possible. This is important to the crunch.
Spray the baking pan/dish with some form of cooking spray, like spray butter or olive oil spray or something.
Lay the chicken in the pan.
Spray the chicken with the spray. This makes the panko get crispy.
Bake uncovered at 375 for roughly 30ish minutes. Seriously, I didn’t time it, I just watched the chicken. When the panko is golden brown, the chicken should be done.
EAT IT UP.
I SUGGEST CHEESY RICE OR MAC AND CHEESE AS A SIDE.
COUNTRY MADE LESS FATTENING, Y’ALL.
Apple Cider Caramels
Ingredients:
- 4 cups (945 ml) apple cider
- 1/2 teaspoon ground cinnamon
- 2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
- 8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
- 1 cup (200 grams) granulated sugar
- 1/2 cup (110 grams) packed light brown sugar
- 1/3 cup (80 ml) heavy cream
- Neutral oil for the knife
Find the recipe here.
Beyond Good and Evil - Starkos
I missed out on Beyond Good and Evil the first time around but was fortunate enough to enjoy it when the HD version was released on Xbox Live earlier this year. I can see why it’s received so much critical acclaim; it’s a wonderful piece of adventure gaming and since seeing this video quite a while ago now I’m still eagerly awaiting a sequel… Making a Starkos is tricky business and it was supposed to be my second post here on Gourmet Gaming but I didn’t feel confident enough at the time to attempt it. When thinking about what a Starkos was I focused on the idea that it’s street food in the very culturally diverse land of Hillys - and who are the best species in Hillys? The Rhino humanoids over at Mammago Garage obviously. So I’ve taken a dip in their Jamaican-esque roots and have created a Starkos patty filled with a sweet, curried shrimp (since there’s a lot of water around - they must have a pretty good fishing trade, no?).
Click ‘Read More’ for the full recipe!
Lembas Bread (Lord of the Rings “authentic” Elvish bread)
Ingredients:
2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanillaDirections:
Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.
Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.
Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).
Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***
as someone who has baked these A LOT
They are REALLY GOOD
and I am reblogging this because I KEEP LOSING MY RECIPE
Myst: Uru – D’Ni Mushroom Bread
The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.
Click ‘Read More’ for the full recipe!
My Momma’s Enchiladas
since the macaroni was so popular and it wasn’t even a real recipe.4 tortillas
1 can beanless chili (I use Hormel. You can also make your own. Beanless.)
buncha shredded cheddar cheese
some chicken chunks
some cubed cheese
a baking dish (cake pan or something) that the rolled-up tortillas will fit inPreheat oven to 450-475.
Stick some cooked and shredded chicken and the cubed cheese into each tortilla and roll them up like cold little burritos (toothpicks help keep the tortillas closed).
Place the rolled-up tortillas in your pan and bury them in your chili. Just drown them. You can heat the chili up beforehand in a pan, but you don’t have to. It does make drowning tortillas easier, though.
And if you really like cheese, you can take that shredded cheese and add a nice layer over the chili.
Because cheese is tasty.Now stick your dish in the oven and keep it in there until the cubes of cheese inside are melted. Actually melted, molten, permeating the chicken and becoming liquid joy. About 10-15-20 minutes, ish.
Then you can take it out but let it sit for ten minutes because molten cheese is a lot more painful than tasty.After cooling and setting a bit, the enchiladas are ready to go. Scoop ‘em out or eat out of the pan. Knife and fork might help, though. Customize as you please!
Cauliflower & Sausage Casserole
1 medium head cauliflower, about 2 pounds
1 teaspoon fine table salt
1 tablespoon olive oil
1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
1 medium onion, about 1/2 pound, diced
4 cloves of garlic, minced
2 stems fresh thyme, leaves only
One 28-ounce can whole peeled tomatoes, drained and liquid reserved
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground pepper to tasteHeat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.
Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.
Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.
Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.
Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.
Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.
Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.
***I made this for dinner today, it was beyond amazing. Very low-fat/low-cal, very flavorful; I was pleasantly surprised.***