Weekend Cookin'

Since I work full time one of the things I do is cook on the weekends. During the week, I cook 1-3 times, depending on what I make and how long it lasts. The Mayan Chicken for example, we ate for 3 days of dinners. The original one, the next day sauteed with red potatoes and peas. and the 3rd made into a quick sour cream fettucini. That took us to the weekend!

Today, breakfast was a southern fried breakfast. (probably because I watched Paula Dean this morning!) we had bacon, fried biscuits (simply a tin of buttermilk biscuits cooked over the stove instead of in the oven) and sunnyside up eggs. Healthy? Nope, but soooo good!

Then for dinner I took 3 chicken breasts. Seasoned them with garlic powder, McCormick carribean jerk seasoning and olive oil. Popped it in the oven at 350 for about an hour. Alongside of it, I cooked peas, brocolli, some peppers, and sliced red potatoes with a bit of olive oil drizzled over it. After I got it done, I realized the chicken was a bit spicy for the Minnesotan contigent but I made a gravy to offset this and everyone loved it.

Now I'm heading back downstairs to make a Cherry Chocolate cake, the best you will EVER eat and the easiest recipe in the world! Stay tuned!

Mayan Chicken

Here's tonight's dinner, slowcooking in the crockpot. I know it doesn't look good now, but it will be wonderful when it's cooked - in about 5 hours.

Crockpots are amazing. Anyone who works, or is busy should have a crockpot. I actually have 2. This one, is my bigger one, the Hamilton Beach store n go. I love, love this crockpot. In it, I can make a wonderful meal while I'm at work, or while I'm working on other things. If I want it done in a few hours, I set it on high. If I want it done for the evening and I'm heading out the door, it goes onto low.

Today, it's set on low and here's what's in it:



Yes - this is right - this is a savory dish. But we have:

1 baking chicken, about 5 lbs
Cinnamon (about 1 TBSP sprinkled)
Ginger (approx 1 tsp)
Paprika (1 tsp)
Garlic powder (1 TBSP)
sliced garlic (I believe in garlic - especially during the winter to boost your immune system!)
cocoa powder (1/2 tsp)
soy sauce (2 TBSP)
1 cup of water

Believe it or not the cocoa powder (which of course isn't sweet) and the cinnamon and ginger will offset the flavors. This may be closer to an Asian chicken than a Mayan one, but the chocolate and cinnamon reminded me of Mexican chocolate.

It will cook all day, already the house smells amazing. I'll pair it up with some whole grain rice, and veggies for dinner. Cost involved: $5.40 for the chicken, $1.00 for garlic and spice, .50 cents for rice, $2.00 for frozen veggies. Total of $8.90.

The Inner Chef

Welcome to my new blog. I decided to start this, after talking to some people at work. They were amazed that I'd created honey mustard dressing at home. In today's world, many people consider cooking to be where to go out to dinner, or buying a ready made pizza or if they're adventerous a dinner in a bag stew kit. And I should know, becuase I was one of those people! For years, I didn't cook at all besides one or 2 tried and true meals. I had no interest in it, though I loved watching cooking shows. Then I spent 3 months visiting relatives and eating gourmet meals cooked at HOME with them. It opened my eyes and when I moved away, I was determined to learn how to do it. The Food Network became my best friend, and I bought cookbooks. I quickly figured out, I prefer to look at a recipe for inspiration rather than for absolute guidance. I also really enjoy creating, and changing things.

This blog will hopefully showcase some recipes I've developed, help readers figure out how to incorporate cooking into their busy schedule, and help others find their inner chef!