Baked Chicken

I got this recipe from Pioneer Woman but changed it slightly

Ingredients

24 Chicken Legs or whatever you prefer.
2 sticks of Butter (however maybe able to use some butter and some EVOO)
1 tbs Cajun Seasoning (I use Slap Ya Mama)
Garlic Power (If you wish)
Onion Power (If you wish)
1/2 C lemon Juice.

Now I'll just preface this by saying I think I picked up the bigger chicken legs and so there were about 6 of those. Mike doesn't like legs so I picked him up 6 Chicken Wings. That way we both got what we want.

Pre-Heat oven to 400 degrees.

And since I wasn't making as much I only used one stick of butter. I did use the tablespoon of Slap Ya Mama but also sprinkled in some Garlic and Onion Power.
Mixed all of that together until hot.

Place chicken leg/wing one by one in the mixture coating. Place on pan. When all are complete drip over remaining sauce and then sprinkle Slap Ya Mama over it.

Bake for 30 minutes.

I would suggest sprinkling some seasoning on both sides because Mike thought the one side was too bare.

I would also put the broiler on just for a few minutes after your 30 minutes to get that skin a little more crispy.

This was a great meal though and pretty healthy. Yes even though you're using butter most of it falls off and the fat drippings are left at the bottom.

Bread....in a Crockpot

Yes you heard me right~!

Okay I've seen a few blogs where you can make bread in a crockpot but yesterday when I went to the store I couldn't find yeast on it's own. So I just bought a box that you would normally make in a bread maker.

It was the same.
I added warm water to the yeast and let sit for 5 minutes. I then added it to the rest of the mixture with 3/4 C more warm water.

Kneaded sp? right...it and let sit for 10 minutes.

Put it into my greased crockpot and cooked/baked on high for 2 hours. Yummy bread!

Menu for the Week

Monday
Taco's with spanish rice

Tuesday
Spinach & Brie Stuffed Chicken

Wednesday
Pasta Carbonara with Bacon

Thursday
Sweet & Spicy Salmon

Friday
Shrimp Garlic & Herb Fettucine Alfredo

Classic Chicken Noodle Soup

I got this recipe from allrecipes.com

Fast Chicken Base
2 Quarts (8 C) Chicken Broth
1 Quart (4 C) Water
1 Store bought Rotisserie Chicken
3 tbl Vegetable Oil
2 Lg Onions (original recipe called for cut into medium pieces but I cut between small and med)
2 Lg Carrots, peeled and cut int circles. (I used 2 Lg and 1 med)
2 Lg Celery Stalks, sliced 1/4 inch thick (I again used 2 Lg and 1 med)
1 Teaspoon dried Thyme Leaves (I didn't have any)

Rest of the Ingredients
3 C Egg Noodles
1 C Frozen Peas
1/2 C Chopped Fresh Parsley
S&P to taste.

This said it was for 8 servings but I think it's more like 12-14.


Bring broth and water to a simmer over Med-High heat.
Meanwhile separate meat from skin and bones. Reserve meat.
Add in skin and bones to simmering broth.
Reduce heat to low. Let simmer 20-30 minutes. (I let simmer about 20 minutes would recommend doing 30).

Strain broth in a colander; reserve the broth and discard skin and bones.
Add oil into pot. Add in onions, carrots, and celery. Saute until soft about 8-10 minutes.

Add chicken, broth, and thyme. Bring to simmer.

Add in Egg Noodles (I actually added about 4.5 C because I love noodles)
Simmer about 15 more minutes.

Stir in 1 C of frozen peas. I added in about 1.5 C's because I thought pea's were the vegetable that my husband eats.....he doesn't....he picked them all out! ha ha But I really enjoyed them. You can definitely omit.

Also add in fresh parsley.

Add in S&P to taste. I added in a lot of Pepper and I added in Slap Ya Mama because it was kind of bland. I think because I only simmered the skin and bones for 20 minutes made the difference too.

I think that having a lot of vegetables did take a way from the chicken taste as well so next time I'll only do what it called for because my husband didn't like it that vegetabley even though I did.

Menu for this week

Monday-Classic Chicken Noodle Soup
Tuesday-Leftover Soup
Wednesday-Tilapia w/ some kind of rice and a spinach salad
Thursday-Chicken White Zinfandel (which I will most likely use a Pinot Grigio)
Friday-(If we're in town) Asian Beef w/snow peas and water chestnuts.