Do you search and win for FREE prizes? I do!

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Link Up! FLAVORFUL FRIDAYS: Filipino Chicken {Inihaw na Manok}

This chicken was SOOO good, so FLAVORFUL! I let my chicken thighs marinade all day then grilled them off, and simmered down the leftover marinade (yes it's OK to reuse as long as you boil/reduce it down). This reminded me of a teriyaki/adobe recipe but with lighter flavors. I will be grilling this up again and again. Remember the Ramen noodle stir fry I made, I used leftover of this in it.

Filipino Chicken Barbecue, Inihaw na Manok
as seen here

1 cup apple cider vinegar
1/2 cup sugar
3 bay leaves, torn or crushed
1/4 cup soy sauce
3 garlic cloves, finely grated
1 tablespoon finely ground black pepper
12 oz. 7-Up or Sprite
5 pounds chicken leg quarters or your preferred chicken pieces, preferably dark meat, cleaned and trimmed of excess fat

In a large container that can hold the chicken pieces, combine all ingredients except chicken. Mix until sugar is dissolved. Marinate chicken in the refrigerator for at least 3 hours or up to 8 hours.

Take the chicken out and transfer the pieces to a large plate. While waiting for the chicken to come to room temperature, pour the marinade into a small sauce pan (or discard the marinade and pour the additional reserved marinade into a sauce pan) and boil over medium heat until the marinade is reduced to a sticky syrup.

Heat your grill to 350 degrees or medium heat. Grill chicken pieces, bone side down, for about 8 minutes, then reduce the grill temperature to 275 degrees. Continue grilling bone side down for about 20 minutes, basting once. Flip the pieces over and grill for another 20 minutes, basting occasionally. Continue grilling, flipping, and basting until chicken is fully cooked. Check for doneness by piercing the joint to ensure juices run clear, or until chicken reaches 163F internal temperature.

Take chicken off the grill, tent with foil, and let rest for about 5 minutes before serving.

Remember way back, I did a review on a Grill Daddy brush, boy I sure needed it after grilling this chicken! I love that thing, it really does work great! (you'll have to watch my video on it too!)

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Let's keep this going! If you'd like to share a Flavorful dish, and I hope that you do, please use my button above on your post and link up below with the title of your dish and the URL (please link directly to the recipe). I look forward to seeing your recipes and perhaps finding something new to make for my family! = )




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Valentine's Day Truffles: Cookie Dough Truffles and Oreo Truffles

Happy Valentine's Day!  Here are some sweets I dipped up for my Sweets! Oreo and cookie dough truffles! Mmm! I boxed them up in little heart shaped boxes and wrappers. (the bird candy box was a clearance candy box once year, I just cut out the candy shape holders to place my own in it)

Cookie Dough Truffles
Paula Deen

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 1/2 lb chocolate bark candy coating, melted (I used a bag of bittersweet chocolate chips)

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into melted chocolate to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Servings: 5 dozen truffles

Oreo Truffles

Bakerella

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark (I used 14 oz dark chocolate)

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Add remaining cookies and softened cream cheese to a food processor and pulse until combine.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration.
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

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Saucy Roast Beef Big Mouth Sliders

Being a Facebook fan of your favorite recipe blogs has it's perks (I hope you are a fan of mine too!)! I saw Mary post about these roast beef sliders and knew I had to make them for my family! Let me tell you, these smells SOOO good while cooking all day in the crock-pot. I couldn't wait for dinner! I had decided to make my own dinner rolls for these (recipe in link) and my rolls are a little big so these are called Big Mouth Sliders. =)

You take some roast beef, a little juice from the pot, sauteed onions, swiss cheese and horseradish sauce and make a sandwich. Mmmm, look at these!

 

Three Envelope Picante Roast Big Mouth Sliders

From the Kitchen of Deep South Dish

3 to 4 pound beef chuck roast
1 cup of water
One envelope of dry onion soup mix
One envelope of dry Italian dressing mix

One envelope of dry brown gravy mix

1 (8 ounce) jar of Pace Original Mild Picante Sauce

12 Dinner Rolls

1 sweet onion, sliced and sauteed until browned
Swiss Cheese, shredded
Horseradish Sauce

Click here for roast and slider directions!

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Ramen Noodle Stir Fry

Ok, so this recipe is really easy (click to see his video). Yes it uses that Ramen noodle soup stuff, what? Yes I like it once in a while. Lately I've been making it and draining the broth off and adding my own flavoring like sesame oil, garlic...Then I found this recipe on YouTube. Like I said, it's very easy and you can add your own veggies and or meat. This time I used some leftover Filipino chicken (recipe to be posted, it's GOOD!) and frozen stir fry veggies. I made this when Mr. was home for lunch, and he even liked it. Told you I love noodle stir fry!

Ramen Noodle Stir Fry
Kai's recipe, adapted and in my own words/2 servings:

2 chicken ramen noodle packs
1/2 C raw or leftover meat, thinly sliced
1 seasoning packet from ramen noodles
1 Tbl sugar
1 Tbl soy sauce
1 Tbl sesame oil
1/4 tsp chili paste
1 Tbl canola oil
1 Tbl crushed garlic
1/2 C veggies, frozen stir fry variety

Cook ramen noodles for 3 minutes, drain and toss with a little sesame oil, set aside.
Combine seasoning packet, sugar, soy, sesame oil, chili paste together. Set aside.
Heat canola oil in large skillet or wok. Add garlic, toss for a few seconds, add meat. Cook 3 minutes until done, or heated if using leftovers. Toss in veggies and heat through. Add noodles and seasoning mixture, stir fry for a minute and toss through.

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Homemade Monkey Bread

This morning I made Monkey Bread using homemade dinner roll dough. The dough recipe makes enough for 3 batches, I made rolls last night and decided to make this this morning. Please note it takes longer to make since you have to let it rise, but if you want a shortcut way, you can buy those biscuits in a can and use another recipe for that. When doing this recipe, use your warm oven to help with the rising process. I loved this recipe best, the rolls are super soft and the outside is caramelized sugary crispness.

Homemade Monkey Bread
1 batch of homemade dinner roll dough
cinnamon
granulated sugar
1 stick unsalted butter, melted

Spray a bundt pan and warm your oven on lowest setting. Combine cinnamon and sugar (amounts to your liking). Cut your dough into 12 equal pieces, cut those into half. Dip each piece into melted butter and toss in the cinnamon sugar. Plae in bundt pan. Turn your oven off. Cover with saran wrap and place in warm oven for 45 min-hour until it's risen nearly to the top of the pan. Remove from oven and now heat your oven to 350' and bake for 25-30 minutes.

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Flavorful Fridays : Chicken Chow Mein

  

This is my new favorite tv show on the Cooking Channel. Chinese Food Made Easy. One night (I catch it as I'm falling asleep) she was making this chow mein. I love noodle dishes! I had to make it. I was able to find the noodles, chili (paste) and Chinese five spice powder in the Asian section of the main grocery store. This meal took less than 30 minutes to do. Mr. LOVED this recipe! He even came in from working out in the garage to tell me so! I know this is a keeper. I doubled this for the 5 of us, 'cause leftovers are the best, right?

Chicken Chow Mein
as seen on tv from Ching-He Huang, host of Chinese Food Made Easy

5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles (I used 7 oz soba, see pic)
1 teaspoon sesame oil, plus more as needed
11 ounces skinless chicken breasts, sliced into strips
Dash dark soy sauce
1 teaspoon Chinese five-spice powder
1 teaspoon chile sauce, optional (I used 1/4 tsp. chili paste)
1 tablespoon cornstarch
2 tablespoons groundnut oil (peanut) (I used canola)
1 red bell pepper, seeded and finely sliced
5 ounces bean sprouts
1 large spring onion (green), sliced lengthwise
2 tablespoons light soy sauce
Freshly ground black pepper, finely ground
*Can be found at specialty Asian markets

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat (I used a large sautee pan), add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.

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Let's keep this going! If you'd like to share a Flavorful dish, and I hope that you do, please use my button above on your post and link up below with the title of your dish and the URL (please link directly to the recipe). I look forward to seeing your recipes and perhaps finding something new to make for my family! = )

*OK, so the thumbnail linky list I was using is now pay per year, and I wish we could do that, but we can't right now (maybe if they accept Swag Bucks amazon cards, or maybe I can save up for paypal cards -but those cost more SB than the amazon gc-!). So for now here is the old fashion text linky to link up to.




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Taco Pasta

"Mommy? I'm Hungry!" It's near dinner time! What are you making?
I saw this dish at one of the first food blogs I ever came across. It sounded delish, and something the kids would eat (it's been a rough couple weeks of recipe flops lately). I was right, they liked it! I used a Gnocchi shaped pasta and I added in some black beans and corn for good measure with a dollop of sour cream.

Taco Pasta
slightly adapted from Full Bellies, Happy Kids

1 pound ground beef

1 package (1-1/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package (8 ounce) shell macaroni, cooked and drained, reserve 1 C. pasta water
1 can (4 ounces) chopped green chilies
1 Cup canned black beans, drained, rinsed
1 Cup frozen, thawed corn
1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, green chilies, beans and corn. Stir in 1 Cup pasta water to thin it out. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. Bake at 350° for 30 minutes or until heated through.

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