Chicken, Potatoes, and Mac N’ Cheese

If you’ve read any of my other food blogs you’ll know that I love potatoes…And apparently chicken.
Actually I’m not a huge fan of steak or roast beef so there you have it.

Instead of mashed potatoes or baked potatoes I went with stuffed potatoes and man were they GOOD.

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I got some smaller potatoes and baked them for about 45 minutes or so…Or until soft.

The hardest part was scooping the insides out…They were still kinda hot. Woops.
All I ended up doing was making the insides into mashed potatoes. Usually I add a little bit of salt, pepper, butter, and milk. I also made bacon and chopped it up and mixed it in and topped it with cheese.

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Because this kind of took a bit, I’d say it’s a good idea to maybe bake them again, but I didn’t really care. They were super creamy and tasty and really simple.

Next I made a lime chicken with a homemade salsa.

I decided to marinate the chicken all night and day.

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I also have changed from chicken breasts to thighs because they tend to get juicier and tender. Unfortunately, they’re more fatty, but man do they taste good.

I also made my own recipe for some garlic roasted red potatoes.

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Roasted Red Potato Recipe: i didn’t count how many potatoes i used cause it really depends on how flavored you want them.

1/2 tsp garlic powder (or a couple cloves of fresh garlic if you have it-crushed)

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp Cheyenne

2 tbs olive oil

1 tsp salt

1/2 tsp paprika (optional-these can get kinda spicy)

Mix ingredients together and after you chop the potatoes into small pieces stir them in until well seasoned. Cook at 450 for 20minutes or until soft.

It went really well with the chicken and tasted great with ranch. Peter used ketchup, but I’m not a huge fan of it. To each his own.

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The salsa was really yummy. I added tomatoes to it instead of onion and it went great.

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So here it is!
It was a great end of the summer recipe.

And last of all I decided to make my own mac n’ cheese.

Just so you know, before I start, if you have any issues with dairy-this recipe is not for you.

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We made a special trip to Trader Joe’s and got some black forest peppered bacon. It was sooooooo yummy.

Here is the Mac N’ Cheese recipe I used.

I put some canned tomatoes in it, but I think it made it more soupy than I meant. Plus the amount of cream it calls for probably didn’t help.

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It ended up pretty good, but it needed a little bit of salt in the end, so we just sprinkled it on once we had it in our bowls.

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Anyway, that’s all the food I have for now.

Onward to muffins!

 

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The best homemade chicken fried rice

I don’t know about all of you, but I seriously love chicken fried rice. Occasionally I’ll go for some orange chicken, fried dumplings, pork fried rice…The list goes on.

Anyway-I had made some garlic brown sugar chicken and mashed potatoes for dinner and it wasn’t what I was expecting. It wasn’t bad! Don’t get me wrong..It just wasn’t as good as the tangy honey chicken I had made (read “Food” for that recipe). I had some left over and was craving chicken fried rice (as usual-I could eat it every day), but I didn’t want to go and buy some so I searched up a recipe.

I already had all of the ingredients, which always makes it easier, and that included the chicken. It had been sitting in the fridge a couple days so some of the baste soaked into the chicken making the flavor sink in more.

Here is the chicken recipe I used: Baked Garlic Brown Sugar Chicken
Ingredients: 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tblspoon brown sugar 3 teaspoons olive oil Instructions: Preheat oven to 500°F and lightly grease a casserole dish. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes.

This is a great chicken to use for fried rice because it’s a great mixture of sweet and garlic.

For the rice I only used 2 chicken breast’ instead of 4. Believe me, it was plenty.

I like to leave it in the fridge over night so that the juice soaks into the chicken. Then the day of I chop it up.

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As all fried rice recipes will tell you, you need to cook the rice before hand and add it in cold. I like to do this the day of so that it isn’t super hard and you don’t have to used as much soy sauce. To each his own, though.

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I also, as well as Peter, really like tomatoes and usually you use tomato in a thai fried rice and I actually tend to like that recipe better..So I added those in. While the rice was cooking I went ahead and chopped that up, as well as some for a garnish.

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Now the recipe I used for the  fried rice calls for onion, but you can really use whatever you want in this rice as long as you follow the basic instructions. The first time I cooked this I used just peas and carrots, but this time I added in soy beans and greens beans. Not my favorite…But I’m just picky.

Here is the recipe: Chinese Chicken Fried Rice
http://allrecipes.com/recipe/chinese-chicken-fried-rice-ii/detail.aspx

Once the rice was hot I added the diced tomatoes and stirred them in.

Just as a note-I almost tripled this recipe. So instead of 2 cups of (cooked) white rice I used 5. (I put in 3 cups of rice to cook so I had a lot left over)
It works out, though because I ended up with a lot of left overs and I didn’t end up with too much cooked white rice I had no use for.
Tip-make sure to use a deep pan if you are doing such a large quantity. It keeps the kitchen from ending up in such a disaster. And if you’re anything like me, I think the cleaning is the worst part (well duh, cause the eating is the best!)

Yummmmm

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Here’s to chicken fried rice and much more home cooking!

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