Monday, August 31, 2015

Creamed Corn

16 ounces frozen corn (premium quality)
3/4 cup evaporated milk
1 teaspoon salt
2 teaspoons white sugar
pinch white pepper
1 tablespoon butter
1 tablespoon flour (dissolved in cold water)  

Combine all ingredients except for flour in saucepan. Heat to low boil, stirring frequently, until corn is fully cooked. Slowly stir in flour/water mixture and keep stirring until the sauce starts to thicken. Remove from heat and serve. Note: 3/4 cup evaporated milk is half of the can. I usually freeze the other half and use it the next time I make this recipe.

Monday, August 17, 2015

Apple Pecan Chicken Salad

1 (12-ounce) can Sam's Club canned chicken, drained (or 9 oz equivalent chopped/shredded chicken)
3-4 tablespoons mayonnaise (start with 3)
1 tablespoon sugar
1 small apple, peeled and diced
1/4 cup chopped pecans
fresh cracked pepper

Shred chicken with fork. Combine with rest of ingredients. Season to taste with pepper. Chill until ready to use. Serve on sandwich bread, rolls, croissants, or crackers.

Monday, August 10, 2015

Baked Boneless Wings

Can be tossed in buffalo, barbecue, honey barbecue, or any of your favorite wing sauces. These taste just like what you get at a restaurant but for a fraction of the cost and without the fat and mess of deep frying. Serves 4 people.

1 cup flour
1/2 cup panko bread crumbs
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 egg
1/4 cup milk
3 medium chicken breasts, cut into chunks

Preheat oven to 450 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg and milk together in a small bowl.

Double batter the chicken pieces (dip in egg, then in dry mixture, then repeat both steps). Place pieces on parchment paper lined baking sheet. Spray pieces with cooking spray. Bake 8-10 minutes, turning each one over halfway through the cooking time (and spray the other side with cooking spray).  

Turn oven to broil. Broil chicken for 1-3 minutes on each side to crisp them up. Toss to coat in sauce. Serve immediately.

Adapted from Source:

Monday, August 3, 2015

Easy Garlic Alfredo Sauce

Serves 4 people, makes about 2 cups of sauce.

2 tablespoons butter
1 1/2 teaspoon minced garlic
4 ounces cream cheese, softened and cut into 6-8 pieces
1 cup milk
3 ounces parmesan cheese, grated (or combination with asiago)
1/2 teaspoon ground black pepper
1/4 teaspoon salt, more to taste

In a medium pot or deep skillet, melt the butter over medium low or low heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring carefully with a whisk until the mixture is smooth, about 2-3 minutes. Add the milk gradually, about 1/4 cup at a time, whisking constantly. Stir in the Parmesan cheese (and or asiago), and pepper and stir until the cheese is melted. Continue to simmer until it reaches your desired consistency. Taste and add desired amount of salt. Serve immediately over hot, cooked noodles or cover to keep warm until ready to serve.

Adapted from