Category: Home Cooking

Home Cooking With The Cookes : Tangy Chicken Fajitas

Tangy Chicken Fajitas

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Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup distilled white vinegar
  • 1/2 cup fresh lime juice
  • 2 (.7 ounce) packages dry Italian-style salad dressing mix
  • 3 whole boneless, skinless chicken breast, cubed
  • 1 onion, sliced
  • 1 green bell pepper, sliced

Directions:

  • In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.
  • In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.

I give it 3 out of 5 Lobsters:

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This was a good alternative recipe when compared with the Cilantro Lime & Skirt Steak Fajitas that we have previously tried. I was expecting more of a sweet and sour flavor to these with the name tangy, the flavors turned out a bit sweeter than sour though. We fixed this with green peppers, red onions, and some Mexican cheese mix. Overall a pretty decent quick and easy dish once you have it marinated. The marinated chicken would also go well in some sort of citrus and lettuce salad. Would probably make this one again.

Recipe from: http://allrecipes.com/Recipe/Tangy-Chicken-Fajitas/Detail.aspx

Home Cooking With The Cookes : Caramelized Onion and Gorgonzola Pizza

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This was a great flavored pizza. The cheese and onions went very well together. We used refrigerated dough this time which came out well, but a bit squishy in the middle. Next time may use an already made blank pizza. I think it is also missing some sort of drizzle or dipping sauce. Not sure exactly what that would be, maybe something more with the onions.

Will Probably Make This Again

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I give it 4 out of 5 Lobsters:

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Recipe From : http://allrecipes.com/Recipe/Caramelized-Onion-and-Gorgonzola-Pizza/Detail.aspx

Home Cooking With The Cookes : Ham, Basil, and Feta Scrambled Eggs

Ham, Basil, and Feta Scrambled Eggs

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Ingredients:

  • 4 eggs, lightly beaten
  • 1/2 cup diced cooked ham
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon dried basil
  • salt and pepper to taste
  • 1 1/2 teaspoons butter

Directions:

  • Place a skillet over medium heat. Place the lightly beaten eggs in a bowl; stir in the ham, feta cheese, basil, salt, and pepper.
  • Melt the butter in the skillet. Pour in the egg mixture; cook and stir eggs until firmed and no longer runny, about 5 minutes.

I give it 3 out of 5 Lobsters:

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This was a quick and easy dish and it came out pretty well. The feta blended well with the eggs. It didn’t come off as overly cheesy. Would probably make this again.

Recipe from: http://allrecipes.com/Recipe/Ham-Basil-and-Feta-Scrambled-Eggs/Detail.aspx

Home Cooking With The Cookes : Apple Cake

Apple Cake

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  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1 (21 ounce) can apple pie filling
  • 3/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  • In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
I give it 4 out of 5 Lobsters:

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This was a great cake. The only thing missing was a little drizzle of frosting or apple puree across the top. Tasted good hot or cold. Also makes a great breakfast. Will Probably Make This Again

Recipe from: http://allrecipes.com/Recipe/Apple-Cake-III/Detail.aspx

Home Cooking With The Cookes : German Potato Salad

German Potato Salad 

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Ingredients:

  • 9 potatoes, peeled
  • 6 slices bacon
  • 3/4 cup chopped onions
  • 2 tablespoons all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons salt
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon ground black pepper
  • 3/4 cup water
  • 1/3 cup distilled white vinegar

Directions:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
  • Saute onions in bacon drippings until they are golden-brown.
  • In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

I give it 4 out of 5 Lobsters:

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This was a great side dish, but could easily be a full on meal, although not a healthy one. We made this to go with our Honey Mustard Chicken. The flavors in this potatoe salad went well with the Honey Mustard sauce. The potatoes could have been cooked a little longer, they were a little on the crunchy side, but the sauce on these potatoes was really good. Not as good as the recipe my grandma and mom make, but this is as close as I have been able to come to that. Would Make This Again For Sure!

Recipe from: http://allrecipes.com/Recipe/Hot-German-Potato-Salad-III/Detail.aspx

Home Cooking With The Cookes : Honey Mustard Chicken

Honey Mustard Chicken

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Ingredients:

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

Directions:

  • Preheat the grill for medium heat.
  • In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  • Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
I give it 4 out of 5 Lobsters:

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This was a great dish. The honey mustard sauce came out great. It would probably be good on chicken strips or even in a salad. We pre grilled the chicken the day before and simply made the sauce. It was quick and easy. Would Make This Again For Sure!

Recipe from: http://allrecipes.com/Recipe/Honey-Mustard-Grilled-Chicken/Detail.aspx