www.bakeitpretty.com
feel free to buy me presents and have them shipped to me in Texas. :-)
haha. just kidding. but seriously.
love always,
kacie.
Thursday, July 28, 2011
Wednesday, July 27, 2011
Firehouse Chicken
I love chicken. I love hot sauce. I love BBQ.
So I thought to myself. . . why not combine all three?!?!?
So I did.
1/2 cup Franks Hot Sauce
1 cup of your favorite BBQ sauce. I use Sweet Baby Ray's Original
4 tablespoons of melted butter
4 regular sized non breaded/boneless chicken breast
1 gallon sized Ziploc bag
Put all ingredients in the Ziploc bag and marinade at least 30 minutes. I usually put it in the fridge all day while I'm at work. When you are ready to cook shake the contents out into a pan and bake away! I usually just put by skillet on about medium to medium high put a lid on the pan and it usually is ready within 15 minutes.
I love to pair this chicken with garlic mashed potatoes, which are so amazing when you use heavy whipping cream instead of milk. The two compliment each other so very well!
Happy Cooking!
So I thought to myself. . . why not combine all three?!?!?
So I did.
1/2 cup Franks Hot Sauce
1 cup of your favorite BBQ sauce. I use Sweet Baby Ray's Original
4 tablespoons of melted butter
4 regular sized non breaded/boneless chicken breast
1 gallon sized Ziploc bag
Put all ingredients in the Ziploc bag and marinade at least 30 minutes. I usually put it in the fridge all day while I'm at work. When you are ready to cook shake the contents out into a pan and bake away! I usually just put by skillet on about medium to medium high put a lid on the pan and it usually is ready within 15 minutes.
Happy Cooking!
FA-JATAS
I had to misspell this name because of how my lovely principal used to pronounce it on the morning announcements when I was in school.
In my search for healthy options to make for Nate and I, I stumbled upon Jamie Oliver's Food Revolution website.
http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home
He has some amazing recipes on there and they are all very good for you. My favorite so far is the Fajitas, Guac, and Pico. I've made them several times for Nate and I and let me tellll you, they are far better than any you get in a restaurant. Nate doesn't like veggies so the fact that eats this with all of the fixins minus the guac is amazing!
http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/CHICKEN_FAJITAS
I just follow the recipe and eat! I have only taken a picture of them once. So here is what I have.
In my search for healthy options to make for Nate and I, I stumbled upon Jamie Oliver's Food Revolution website.
http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home
He has some amazing recipes on there and they are all very good for you. My favorite so far is the Fajitas, Guac, and Pico. I've made them several times for Nate and I and let me tellll you, they are far better than any you get in a restaurant. Nate doesn't like veggies so the fact that eats this with all of the fixins minus the guac is amazing!
http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/CHICKEN_FAJITAS
I just follow the recipe and eat! I have only taken a picture of them once. So here is what I have.
Dr. Pepper Shredded Pork
So between my busy work schedule that works me around 30 hours a week when I'm only supposed to be there 15 hours at the most, I lose track of what I cook, so I apologize. I made BBQ last week for the first time in my life. I turned to Pioneer Woman to find a recipe and I found the Spicy Dr. Pepper Shredded Pork. I am not a pork fan, in fact the thought of it usually makes me squirm, but I decided to go ahead and give it a try for Nate's sake.
I searched everywhere for the perfect pork butt (which is actually shoulder I learned) but sadly no grocery store I went into had the correct size or cut that I needed. So I had to go into Wal Mart, which if you know me that was more painful that ripping out my own hair. I do not condone Wal Mart but sadly they were the only place that had a pork butt so I had to buy it.
Pioneer woman advised not to wash or trim the fat off because you would loose the flavor of the natural pork, this freaked me out because I have a fear of any sort of fat being left on meat, but I followed her instructions and put it in the dutch oven and began to salt it, but first you need to chop an onion and lay it on the bottom of the dutch oven so the pork can rest upon the onion sections.
THEN you salt it! :)
I use sea salt because it is "healthier" than regular salt, and I think it has a much better flavor. Nate always makes fun of me and my giant container of sea salt, but he seems to enjoy the things that I flavor it with.
The recipe calls for Chipotle Peppers in Adobo Sauce. I also searched, and searched for this. I didn't have time to go to Central Market which is probably where I could find this specialty so I cheated and just used Chipotle BBQ sauce.
These are the only things you need to create this fine meal, along with the salt and pepper shown above! The original recipe called for brown sugar, but I didn't use it because I figured the Dr. Pepper had enough sugar for everything.
On to the next step, after salt and peppering you put the Chipotle sauce of your choosing over the pork.
I then took the largest knife i had and stabbed the meat several times so that the sauce could seep into the meat and flavor it even more! And it helps it cook a little quicker as well!
Then you add the two cans of Dr. Pepper!
My dutch oven is 6qt. and it was very full once I added all the sauce and pop into it so I made sure to put a baking sheet in the oven and set the dutch oven on top of that so that there wasn't any smoke created from sauce bubbling out.
I didn't have as much time as the recipe allowed so I boosted up the temp to 400 and cooked it for around 4.5-5 hours. This BBQ smelt wonderful in out little apartment, I went out to get a few more things for dinner while it was baking and walked back into the apartment and WOW such an amazing aroma was coming from the little oven. When I took it out of the oven it sold me on it even more.
I then took it to Matt and Kathy's since it was obviously way to much food just Nate and I. We created BBQ on buns and BBQ tacos which I always get at my favorite place down here. I failed to take a picture of the finished food but here is a BBQ taco from Pioneer Woman's website.
They were AWESOME! And I can officially say that my hatred for pork is a little less and that I will be making this easy oven meal a lot more often!
Here is the original recipe for those wanting to try, it really is as easy as it seems and a great meal to make while you are busy with other things during the day taking away from time to make a meal.
I searched everywhere for the perfect pork butt (which is actually shoulder I learned) but sadly no grocery store I went into had the correct size or cut that I needed. So I had to go into Wal Mart, which if you know me that was more painful that ripping out my own hair. I do not condone Wal Mart but sadly they were the only place that had a pork butt so I had to buy it.
Pioneer woman advised not to wash or trim the fat off because you would loose the flavor of the natural pork, this freaked me out because I have a fear of any sort of fat being left on meat, but I followed her instructions and put it in the dutch oven and began to salt it, but first you need to chop an onion and lay it on the bottom of the dutch oven so the pork can rest upon the onion sections.
The recipe calls for Chipotle Peppers in Adobo Sauce. I also searched, and searched for this. I didn't have time to go to Central Market which is probably where I could find this specialty so I cheated and just used Chipotle BBQ sauce.
These are the only things you need to create this fine meal, along with the salt and pepper shown above! The original recipe called for brown sugar, but I didn't use it because I figured the Dr. Pepper had enough sugar for everything.
On to the next step, after salt and peppering you put the Chipotle sauce of your choosing over the pork.
I then took the largest knife i had and stabbed the meat several times so that the sauce could seep into the meat and flavor it even more! And it helps it cook a little quicker as well!
Then you add the two cans of Dr. Pepper!
My dutch oven is 6qt. and it was very full once I added all the sauce and pop into it so I made sure to put a baking sheet in the oven and set the dutch oven on top of that so that there wasn't any smoke created from sauce bubbling out.
I didn't have as much time as the recipe allowed so I boosted up the temp to 400 and cooked it for around 4.5-5 hours. This BBQ smelt wonderful in out little apartment, I went out to get a few more things for dinner while it was baking and walked back into the apartment and WOW such an amazing aroma was coming from the little oven. When I took it out of the oven it sold me on it even more.
I then took it to Matt and Kathy's since it was obviously way to much food just Nate and I. We created BBQ on buns and BBQ tacos which I always get at my favorite place down here. I failed to take a picture of the finished food but here is a BBQ taco from Pioneer Woman's website.
They were AWESOME! And I can officially say that my hatred for pork is a little less and that I will be making this easy oven meal a lot more often!
Here is the original recipe for those wanting to try, it really is as easy as it seems and a great meal to make while you are busy with other things during the day taking away from time to make a meal.
- 1 whole Large Onion
- 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
- Salt And Freshly Ground Black Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce ( I substituted this for the Chipotle BBQ sauce)
- 2 cans Dr. Pepper
- 2 Tablespoons Brown Sugar
Preparation Instructions
-Preheat oven to 300 degrees.
-Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
-Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
-Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. -Add brown sugar to the juice and stir in.
-Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
-Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.
-Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
-Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
-Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
-Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. -Add brown sugar to the juice and stir in.
-Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
-Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.
-Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
Thursday, July 14, 2011
Let's Get It Started
Today while baking a Coconut Cream Pie, I decided to start my own little food blog, like all of those I read on a daily basis. I want my friends and family to stay connected with all my crazy kitchen antics and perhaps some of them will use the recipes I find or create when I have enough time to do so. I plan on doing all sorts of food. So sit back and enjoy the journey. I'll attempt to post step by step photos when I can. Today I thought of this way to late to post step by steps for the pie, so I'll just post the picture, and bake another soon. If you ever have any suggestions, just leave me a comment and I'll see what I can do!
Today's project----------------
Today's project----------------
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