Now THIS is a darn good roasted chicken. I got this recipe from Okie Dokie Artichokie (http://www.okiedokieartichokie.me/2011/12/peruvian-spiced-whole-roasted-chicken/). It’s excellent in spices and flavor. The flavor isn’t super spicy which is good but still enough spice to taste like something. What I loved the most about this recipe was the fact that my entire house smelled like the spices the day after I made it. When it was baking, the scent coming from the oven was ah-mazing. It was only 30 minutes in when I wanted to taste it because it smelled so good. The aji colorado was so yummy! I still have a big bowl in my fridge that I’m going to use tomorrow for New Years. This is the perfect roasted chicken to make for New Years. My chicken was about 4.66 pounds but still cooked in the time frame stated on the site. It was juicy and flavorful. My mother stuffed her face with it (so you know it has to be good). My dad said it was good too. He didn’t even bother making another dish when he saw that my sister and I were trying to roast the chicken. He made some veggies and rice and that was our dinner. It was a simple and delicious dinner. Give it a whirl and you won’t be disappointed. It’s a super basic recipe. I’ve never roasted a chicken before and I made it so it shouldn’t be too difficult.
To continue on my journey to trying almost every recipe by the Pioneer Woman, today I bring you fried chicken strips! These are super quick and easy. They also taste delicious. I usually eat these with tartar sauce. I’m a rebel, I know! 😛 Last night my sister and I made peruvian chicken according to Stephanie’s (Okie Dokie Artichokie) recipe. It smelled SO good. In fact, my house still smells as of this moment. It was delicious! I’ll be posting about that tomorrow. Back to the chicken strips.
Here’s the recipe..
Fried Chicken Strips (adapted from The Pioneer Woman)
1 package chicken thighs (cut into strips)
buttermilk for marinade
1 1/8 cup all purpose flour
3 teaspoons lawry’s seasoning salt
vegetable oil for frying
1. Marinade chicken strips in buttermilk for about 30 minutes.
2. Combine flour and seasoning salt. Add 1/2 cup of buttermilk and stir together with a fork.
3. Heat oil for frying.
4. Dip chicken strips into flour mixture and coat completely. Coat all strips and then fry them.
5. Cook until it’s golden brown. As you can see from my picture I had to play with a few before I got it right. Chicken cooks really fast so there’s no need to leave it frying for more than 2 minutes. Almost immediately, it should start cooking.
I hope you enjoy the recipe! I know I did. I can’t wait to post about the peruvian chicken tomorrow. My sister and I are going to make more for New Years 🙂 Thanks for coming by.
I got this awesome recipe from the Pioneer Woman. I think it was from Pastor Ryan. Anyway, this lasagna is the boss. I actually love it more than an actual lasagna. Something about mexican food always draws me to try it no matter what. I’m really glad I did because it’s ah-mazing 🙂
Here’s the recipe..
Mexican Lasagna (adapted from Pastor Ryan)
3 cups of unprepared rice (I used Jasmine rice)
3 cups chicken broth
4 whole tomatoes
8 cloves of garlic
chilli powder, salt, paprika, and cumin to taste
1 jar salsa verde
1 1/2 lb lean ground beef
2 packages mexican cheese blend
1 jar enchilada sauce
2 cans of corn
sour cream, green onions, or cilantro to taste
1. Prepare rice with chicken broth. I used my handy dandy rice cooker.
2. Chop tomatoes, garlic, and onion. Saute in a medium pan. Add chilli powder, paprika, and cumin to taste.
3. In a large bowl, mix rice mixture with tomato mixture and stir to combine.
4. Brown ground beef and add chilli powder, salt, paprika, and cumin to taste. About 3 tablespoons chilli powder and 1 1/2 tablespoons of paprika and cumin each.
5. Pour container of salsa verde in a baking dish and spread evenly.
6. Layer flour tortillas over the salsa verde. Overlapping is fine.
7. Divide half of rice and tomato mixture and spread on top of tortillas.
8. Divide half of cheese and spread on top of rice and tomato mixture.
9. Add another layer of tortillas and pour enchilada sauce over them. Spread evenly.
10. Add ground beef on top of enchilada sauce.
11. Add corn on top of ground beef.
12. Add remaining rice on top of corn. You might have some extra rice and that’s fine. It could go as a side to the lasagna.
13. Sprinkle remaining cheese on top of rice.
14. Sprinkle extra seasoning on top (I used paprika).
15. Bake at 375 degrees for about 20-35 minutes or until cheese melts.
I love this recipe. It’s a lot of work and ingredients but it’s delicious. It’s the perfect lasagna to take to a NYE party and such. Enjoy it 🙂 Thanks for stopping by.
If you read my blog thoroughly you’ll know I’m in love with the Pioneer Woman. Her recipes are so easy and delicious. I love this pico de gallo recipe because it can go in tacos, burritos, on top of chicken, pork chops, and it could be used as a dip. I’m currently battling a sore throat so I’ll make this post short and sweet.
Here’s the recipe..
Pico De Gallo (adapted from the Pioneer Woman)
5 roma tomatoes (diced)
1/2 red onion (minced)
1 full stalk of cilantro diced (more if you like it)
2 large jalapeno peppers (minced)
approximately the juice of 1 1/2-2 limes
salt to taste
1. In a large bowl, throw in your diced tomatoes, minced onions, diced cilantro, and minced jalapeno peppers. Stir them to combine.
2. Squeeze the juice of 1 lime first and taste test. Add more if desired. Add salt and taste test.
3. Pour in all in a bowl and serve! 🙂 Or you can smashed about 3-4 ripe avocados and add heaping spoonfuls of pico de gallo. Make guac 🙂 Thanks for stopping by!
These are by far the best cookies I’ve made so far! I really love this recipe because the outside of the cookie is crispy and the inside is moist and chewy. The walnuts, cranberries, and white chocolate chips really punch in the flavor! I made these to give away as gifts for family members and it was a hit. Everyone said they were delicious 🙂
Here’s the recipe..
White Chocolate Cranberry Walnut Cookies (adapted from Okie Dokie Artichokie)
2 1/4 cup all purpose flour
1 cup almond flour (I threw almonds in a food processor)
1 teaspoon baking soda
1 1/2 cup white chocolate chips
1 1/2 cup dried cranberries
1 cup walnuts
1 teaspoon salt
2 sticks butter
1 1/2 cup dark brown sugar
1/2 cup white granulated sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1. In a small bowl, mix together all dry ingredients except the sugars.
2. Using a stand mixer, mix butter until creamy.
3. Add in dark brown sugar and mix again. Add regular sugar and mix.
4. Add eggs one at a time followed by the extracts.
5. Pour in flour mixture and mix thoroughly.
6. Using a spatula, mix in white chocolate chips, dried cranberries, and walnuts.
7. Let refrigerate overnight and bake at 350 degrees for approximately 15 minutes the next day.
These cookies are great as gifts. They don’t do much spreading while baking like other recipes do. They hold together firmly after being cooled on cookie racks. Hope you enjoy them as much as I did! 🙂 Thanks for stopping by.
I think this post has the longest name of any post I’ve had so far. Today I’m posting about california rolls and how to make them. I’m not exactly sure about the amounts of ingredients but I usually make them for about 15+ people so keep that in mind. You’ll need japanese rice, rice seasoning, rice vinegar, seaweed, avocado, carrots, imitation crab meat, cucumbers, mayo, sriracha sauce, black pepper, eel, eel sauce, wasabi, saran wrap, and one or two bamboo rollers.
To start off, make your rice and add 1-2 tablespoons rice seasoning (it really depends on how much rice you’re using) and 1-2 tablespoons rice vinegar. Let the rice cool for a bit so it won’t be too hot to touch while you make the rolls later on. Prep all ingredients. Cut avocado, carrots, and cucumbers into strips vertically. Shred half of crab meat and gently pull apart the other half. Add about 1 tablespoon of mayo and a pinch of black pepper to each half. If you’re looking for something spicy, you can add sriracha sauce but it’s optional.
Cover your bamboo roller with saran wrap so it’s easier to clean later on. Place one sheet of seaweed onto the bamboo roller and at the end closets to you add a heaping of rice. Flatten out the rice and layer on ingredients.
After you’ve done that, carefully roll the roll together to the opposite end. Dip your finger in water and seal the roll together. It’s best to cut immediately so you don’t have rolls lying around (ingredients may fall out later).
For the california roll with unagi, bake the unagi in the oven on a sheet of foil according to package instructions. After it’s done baking, place it at the end of the bamboo side closest to you just like before. Add a heaping of rice on top of that and then add the seaweed. After you add the seaweed, layer on the ingredients and roll together. When you cut it, leave the foil on and just cut through the foil. This is easier than trying to cut through the unagi itself. Drizzle eel sauce on top after you’re done. It’s delicious. If I could eat it by itself I totally would! 🙂
For the salmon rolls, grab a fist full of rice and squeeze it between your fingers. You’ll end up with someone that looks like the shape of a football. Place it on a plate and add a piece of salmon on top. It’s that easy! 🙂
Sorry I don’t have an accurate amount. I made this awhile ago and I never really measured the ingredients. If you’re NOT making this for a big party I would scale back on the ingredients pictured above! The rice that I used became hard after I put the leftovers in the fridge. I still haven’t really figured out how the sushi chefs make it without the rice becoming hard. Then again, when I eat out I always eat it there so maybe it’s the same rice? Thanks for coming by.