Wednesday, December 14, 2011
Stuffing(makes 1-9x13 and 1-8x8pan)
2 loaves french bread, cut into 1/2 inch cubes(about 15 cups bread cubes)
1 stick butter, plus more for top when baking
1 T. olive oil
8 stalks celery, diced small
2 onions, diced small
1-2 T. minced garlic(I use a lot because if you haven't already noticed we love garlic)
3-4 cups chicken broth(depending on how moist you like it)
1 tsp poultry seasoning
2 T. dried parsley or 6 T fresh parsley chopped
2 tsp dried sage
1 tsp thyme
1 tsp pepper
1 tsp salt
Preheat oven to 350 degrees. Spread bread cubes in a single layer on rimmed baking sheets. Toast in oven until golden about 20 minutes, tossing once during that time. Melt the butter with the oil in a large skillet over medium heat, add the celery, onions, garlic, pinch of salt and cook until veggies are soft. Mix the toasted bread crumbs with the veggies. Stir in the seasonings and chicken broth. Taste to see if it needs more salt. Then place in greased pans. Put pats of butter over the top of each pan. Cover with foil and bakd for 25 minutes , an uncover and bake for 10-15 minutes more or until your desired crispyness is reached. I like mine crispy but a lot of people like their moist so cook it less if you like it moist. Enjoy!!
Note: you can also stuff a turkey with it. Just stuff it inside the turkey right after you mix everything together instead of baking it.
Thursday, December 8, 2011
Cream Cheese Veggie Soup
2 T. butter
1 onion, chopped
2-3 stalks, celery chopped
3 carrots, chopped
2 T. minced garlic
1-2 lbs. small red potatoes(I left the skins on. if using other potatoes peel and chop)
4 cups or 32 oz box of chicken stock
1 cup milk(any kind skim 1% 2% or whole milk)
4 T. flour
1 (8 oz) pkg. regular or light cream cheese(i used light)needs to be really soft I just microwave mine for about 20-30 seconds
1 lb. chicken, cooked and shredded or 1 lb smoked sausage( like hillshire farms cut and fried till brown one each side)I used smoked sausage was yummy!!!or can leave meat out and make it vegetarian if you want.
Salt and pepper to taste
1 T. parsley
1 cup frozen corn
In a large pot melt the butter, add the onions, celery, carrots, and garlic and saute until for about 5 minutes till the veggies start to get tender. Add the chicken broth and bring to a boil. Add the potatoes, bring back to a boil, reduce the heat and simmer until the veggies are tender. In a separate bowl, whisk the milk and flour until smooth. While stirring the soup, pour the milk/flour mixture into the soup and cook until soup begins to thicken. Add the salt, pepper,and parsley. Add the very soft cream cheese into pot in little clumps and cook stirring until melted into the soup. Add the chicken or smoked sausage and frozen corn and heat through. Serve warm with rolls or crusty bread.
Tuesday, December 6, 2011
Wednesday, November 30, 2011
Baguette Bread(makes 2 loaves)
2 cups very warm water
1 T. yeast
2 T. honey
1 1/2 tsp salt
4 cups flour(may need a little more I always add a little more)
Preheat oven to 425 degrees.In the bowl of your mixer combine the water, yeast, and honey. Give it a quick little stir and let set for 10 minutes or until the yeast is bubbly. Turn the mixer on and add the salt and 2 cups flour. Mix for 2 minutes. Add 2 more cups of flour and mix. Kneed the dough in the mixer for 5 minutes until smooth and elastic. Remove the dough from the mixer and knead by hand a few times, adding a little bit of flour if it is to sticky. The dough should be soft and tacky but not sticky!!! Divide the dough into 4 equal parts. Roll each piece into a 12 inch rope. Twist two of the pieces together, pinching the ends to secure. Repeat with remaining two pieces. Place both twists on a large greased cookie sheet. Cover with towel and let raise for 30 minutes. Place in the oven and bake for 15-20 minutes(mine takes 20 min) Brush each loaf with butter about 2 minutes before done. Finish baking. The butter helps the top crust turn brown.
Note: you can substitute instant yeast for the active dry yeast just add it in with the flour. I have used both kinds and works great with each
Note: I have also used half white whole wheat flour and all purpose flour and it turned out great!! I haven't tried all wheat yet but if you do I recommend using white whole wheat flour.
Monday, November 28, 2011
Sour Cream Waffles
3 1/2 cups whole wheat flour(you can use white if you like)
2 T sugar
2 T. baking powder
1 tsp salt
1 stick butter, melted
2 1/2 cups buttermilk
1 cup sour cream
6 large eggs
In a large bowl whisk flour, sugar, baking powder, and salt. In a smaller bowl, mix the butter, buttermilk, sour cream, and eggs. Pour into dry ingredients and stir until mostly smooth, don't overmix. Spray waffle iron with cooking spray(do this for each batch of waffles you put in). Enjoy with butter and your favorite waffle toppings.
Wednesday, November 16, 2011
Tuesday, November 8, 2011
Peanut Butter Chocolate Chip cookies
1 1/2-2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 butter, softened
1 cup creamy or chunky peanut butter(my husband has issues with nuts in his cookies or brownies so I used creamy)
1 1/4 cup brown sugar
1 egg, at room temperature
1 T. milk
1 tsp vanilla
1/2-1 cup peanut butter chips
1-1/2 cup chocolate chips(whatever kind you like best)
2 T. granulated sugar, for rolling
Preheat oven to 325 degrees. In a large bowl beat the brown sugar, butter and peanut butter until fluffy. Mix in the egg,vanilla, and milk;mix well. Add the flour, soda, and powder and beat thoroughly. Mix in the chocolate and peanut butter chips.Place the 2 T. sugar on a plate. Drop rounded teaspoonfuls of cookie dough onto plate and roll till all coated with sugar. Place on ungreased cookie sheets and gently press the top of each cookie with you thumb to slightly flatten. Bake for 10-12 minutes. Do not over bake. they may appear underdone but they are not!! Cool on cookie sheets for 4 minutes. Then enjoy!!
Thursday, November 3, 2011
Recipe Source: Adapted from Mel's Kitchen Cafe
Tuesday, November 1, 2011
Friday, October 28, 2011
Chicago Style Deep Dish Pizza
3 1/4 cups flour
1/2 cup cornmeal
1 1/2 tsp salt
2 tsp sugar
2 1/4 tsp instant or rapid rise yeast
1 1/4 cups warm water
3 T. butter, melted-plus 4T. softened
1 tsp olive oil-plus 4T
Mix the flour, cornmeal, salt, sugar, and yeast in a bowl of stand mixer fitted with the dough hook on low speed until incorporated. Add water and melted butter and mix on low speed until fully combined(1-2 mins.)scraping the sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4-5 minutes.(Dough will only pull away from sides of bowl while mixer is on. When mixer is off dough will fall back to sides) Using fingers, coat a large bowl with 1 tsp olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer the dough to oiled bowl, turning once to coat dough with oil. Cover tightly and let rise at room temp. until nearly doubled in volume,45-60 minutes. To laminate the dough. Using a rubber spatula turn dough out onto a dry work surface and roll into a 15 inch by 12 inch rectangle. Using offset spatula spread softened butter over the surface of the dough leaving 1/2 inch border along edges. Starting at the short end, roll dough into a tight cylinder. With seam side down flatten cylinder into 18inch by 4 inch rectangle. Cut the rectangle in thirds crosswise. Working with 1 third, fold into thirds like a business letter;pinch seams together to form a ball. Repeat with remaining thirds. Return balls to oiled bowl;cover tightly, and let rise in refrigerator until nearly doubled in volume, 40-50 minutes.
Adjust oven rack to lower position and preheat oven to 425 degrees. Coat 3-9 inch round cake pans with 2 tablespoons olive oil EACH!! Transfer 1 dough ball to a dry work surface and roll into a 13 inch disk about 1/4 inch thick. Transfer dough to pan and lightly press dough into pan, working into corners and 1 inch up the sides of pan. Repeat with remaining dough. To assemble pizza, layer a tiny bit of sauce in bottom of crust(because chicago style has the sauce on top)sprinkle with 2 cups mozzarella cheese. Spread desired toppings over cheese such as sausage, pepperoni, ham, peppers, onion, olives,etc.Spread pizza sauce over top of toppings and sprinkle with Parmesan cheese. Bake until crust is golden brown, 20-30 minutes. Remove pizza from oven and let rest for 10 minutes before slicing. Enjoy!!!
Note: Original recipe says the dough only makes two pizzas but we found that there was too much dough for our first pizza so we made 3 instead and we like that better(having a little bit thinner crust)
Note:do not skip any of the steps and use the butter where it says to use the butter no substitutes or it won't be as good!!
Note: I doubled the dough recipe so that we had plenty of leftovers plus 2 or 3-9 inch cake pans is not a lot of pizza especially with a husband with a big appetite!!
2 T. butter
1 T. olive oil
2 T. garlic, minced
2 28 oz(each) cans crushed tomatoes
1/2 tsp sugar
2 tsp oregano
1 tsp basil
1/2 tsp black pepper
1 tsp salt
Heat the butter and olive oil over medium heat, add the onion and garlic and cook until the onion is translucent. Add all the rest of the ingredients and simmer for 25-30 minutes(the longer it simmers the better the flavor)
Tuesday, October 25, 2011
CHEESY CHICKEN CHOWDER
2(32 oz) boxes chicken broth
3 cups peeled,diced potatoes
2-3 cups diced carrots(i used three)
1 1/2 cup diced celery
1 onion diced
2 T. Minced garlic
1 tsp salt
1/2 tsp pepper
1/2 cup butter
2/3 cup flour
4 cups milk or cream(I used half milk half cream)
4 cups cheddar cheese shredded
3 cups shredded cooked chicken
1 cup frozen corn
In a large pot,bring the chicken broth to a boil. Add the potatoes, carrots, celery, onion,garlic, salt and pepper. Bring back to a boil, lower heat and simmer until the veggies are tender 20-30 minutes.
Meanwhile, melt butter in a medium saucepan. Whisk in the flour, mix well and let it bubble(simmer) for 1 minute, while stirring constantly. Gradually whisk in the milk/cream and cook over low heat until slightly thickened. Stir in the cheese and cook until melted. Add the cheese mixture to the broth and cooked vegggies along with the chicken and frozen corn. Cook and stir occasionally over low heat for another 20 minutes or so. Serve with warm rolls or bread!!
Thursday, October 20, 2011
Cookie Dough Truffles (if you do 1 inch balls makes about 5 dozen)
1/2 cup butter, softened
3/4 cup packed brown sugar
2 1/4 cup flour
1(14 oz)can sweetened condensed milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped walnuts or pecans(optional, I didn't add them)
1 1/2 pounds milk chocolate (I used milk choco chips)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk, and vanilla;mix well. Stir in Chocolate chips and nuts if using. Shape into 1 inch balls;place on cookie sheet. Loosely cover and freeze for 1-2 hours or until firm(the dough softens quickly and works best if frozen)In a microwave safe bowl, melt 1 1/2 pound chocolate;stirring often until smooth. Dip the frozen dough balls in chocolate;placing back on cookie sheet. Refrigerate until firm.Enjoy!!!
What the inside looks like. SOrry it is such a bad picture just take my word for it you've got to try these!!!
Recipe source:Mel's Kitchen Cafe
Friday, October 14, 2011
Mix all together until well combined. Set Aside.
Note: if you need/want to use active dry yeast instead of instant yeast, change the amount of yeast to 2 tablespoons active dry and dissolve the yeast in 1/2 cup warm water and 1 tablespoon sugar. Let the yeast mixture activate and foam (approximately 5 minutes) before adding it to the cornmeal mixture with the butter and 1/3 cup sugar.
Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeastmay help identify how a perfectly floured dough should be.
*Makes 2 dozen rolls
2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons instant yeast
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ – 6 cups flour
Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil (see picture below the recipe for an idea of what the consistency should be). Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.
Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.
Recipe source: www.melskitchencafe.com
Thursday, October 6, 2011
Monday, October 3, 2011
Wednesday, September 28, 2011
Monday, September 12, 2011
Chili Verde(from Mel's Kitchen Cafe)
2 tablespoons canola oil
5 pounds boneless pork roast, trimmed of as much fat as possible
Salt and pepper for seasoning roast
2 yellow onions, chopped
5 cloves garlic, finely minced or crushed
1 (15 oz.) can green enchilada sauce
2 (4 oz.) cans diced green chiles
2 (14 oz.) cans diced tomatoes with green chiles
1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper
Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.
Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.
Note: do not skip the step of reducing the sauce it is essential to the flavor of the pork
Note: freezes wonderfully. Freeze in ziploc bags. Take out the night before and thaw in fridge overnight and reheat on stovetop in saucepan.
Wednesday, August 31, 2011
Monday, August 22, 2011
Friday, August 12, 2011
Tuesday, August 9, 2011
Friday, August 5, 2011
Monday, August 1, 2011
Wednesday, July 27, 2011
Tuesday, July 19, 2011
Friday, July 15, 2011
Key Lime Bars
5 cups animal crackers
6 T. packed brown sugar
1 stick butter, melted
1 (8 oz) pkg. cream cheese, softened
1 T. grated lime zest
2 (14 oz) cans sweetened condensed milk
2 large egg yolks
1 1/2 cup fresh lime juice(about 6-8 regular limes or 40 key limes)
3/4 cup toasted coconut
or more crumb crust
or Whipped cream
Preheat the oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Set aside.
For the crust process the animal crackers and sugar in a blender or food processor until really fine. Place in a bowl and mix with the melted butter and mix till well combined. Press in to the pan and bake until fragrant and golden, about 15-18 min.
For the filling, mix the cream cheese and lime zest together. Whisk in the sweetened condensed milk untill smooth. Whisk in the egg yolks and lime juice until combined. Pour the filling evenly over the baked crust. Bake the bars until the filling is set and the edges are just slightly pulling away from the edges of pan, 15-17 minutes. I baked mine for 16 exactly and they were perfect.
Let the bars cool completely in the pan, about 2 hours. Then cover pan and refrigerate until chilled, about 2 hours. Garnish as desired.
Note: I have made these twice in the past couple of weeks and one of the times I was pressed for time and didn't have time to zest the limes so I didn't add it in and I prefered them without the zest but do whatever suits your fancy
Note: Store leftovers (if there are any) in the fridge!!
Tuesday, July 12, 2011
Whole Wheat Dinner Muffins
2 1/2 cups whole wheat flour
4 T. cornmeal
6 T. firmly packed brown sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs, separated
6 T. melted butter or olive oil(I used olive oil)
2 cups buttermilk
4 T. sour cream or plain yogurt(I used plain yogurt)
Preheat your oven to 350 degrees. Grease muffin tins. In a large bowl stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl whisk together the egg yolks, butter(oil), buttermilk, and sour cream(yogurt)until blended. Stir the buttermilk mixture into the flour mixture and mix just till moistened. Don't overmix. Batter will be slightly lumpy. In another bowl using a mixer beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold in the egg whites until blended, again don't overmix. Spoon the batter in the prepared muffin tins, filling each cup nearly level with the rim of the cup. Bake the muffins until they are golden, dry and springy to the touch and toothpick inserted in the middle comes out clean. about 18-20 minutes. Let cool 5 minutes then take out of tin and serve warm.
Wednesday, July 6, 2011
Root Beer Float on a Stick adapted slightly from Recipe Shoebox
1 cup heavy cream(lara used whole milk i had cream or 1% milk so I opted for the cream)
3 T. Sweetened condensed milk
1 tsp vanilla
Mix together and pour 2 T. into the bottom of 13 (3 oz) dixie cups. Put in freezer for 1 hour. Take out and place sticks in them.
Mix the root Beer layer ingredients together:
3 cups root beer
1 cup sweetened condensed milk
Then pour evenly over each cream layer in the 13 dixie cups(or popsicle molds)Put back in the freezer for 3 hrs or until solid.
This made 13-3 oz size dixie cups.
Sunday, July 3, 2011
Tortellini Spinach Bake adapted from Our Best Bites
1(12 oz) bag Barrilla Cheese& Spinach Tortellini(in the dry pasta isle at walmart)
1/2 a 1 lb box of whole wheat Rotini(or you can use two tortellini bags)
2 T. olive oil
2 T. garlic
3 T. flour
2 cups milk
1 tsp salt
1/2 tsp pepper
1/2 cup pesto
1/2 tsp basil
1/4-1/2 tsp red pepper flakes(depending on how spicy you like things)
1 medium lemon
2 c. loosely packed fresh spinach, chopped
3/4 cup mozzarella cheese
3/4 cup parm cheese
Preheat the oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and rotini and cook according to package directions. In skillet heat the olive oil, add the garlic and cook till fragrant and tender, about 1 min. Add the flour to the pan and whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer. Add the juice of the lemon and the pesto and continue to stir and cook until thickened, about 2-3 minutes. Remove from heat. Drain the pasta and mix the drained pasta with the sauce. Add the chopped spinach and 1/2 cup each of the cheeses. Pour into a 8x11 or 9x13 inch dish and top with remaining 1/4 cup each of the cheeses. Cover the pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, or until the cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.
*you can add chicken or bacon to this if you desire but I think it is tasty as is!!
Wednesday, June 29, 2011
Thursday, June 23, 2011
Monday, June 20, 2011
Peanut Butter Chocolate Brownies adapted from Our Best Bites
1(14 oz)can sweetened condensed milk, divided
1/2 cup butter, melted and cooled(1 stick)
1/4 cup milk
1 box devil's food cake mix
1 large egg
1 (7 oz) jar marshmallow creme
1 cup peanut butter chips
1/3 cup creamy peanut butter
Combine about 1/3 of the can of sweetened condensed milk, butter,milk, cake mix, and egg. Mixture will be very thick. Spray9x13 inch pan with cooking spray. Press 2/3 of mixture into prepared pan. Use floured hands or spray your hand with cooking spray to do so. The layer will be thin don't worry. Bake for 10 minutes.
Meanwhile, combine the rest of the sweetened condensed milk, marshmallow creme,and peanut butter and combine until smooth. Stir in the pb chips. SPread this layer over the cooked brownie layer. Carefully drop remaining batter by spoonfuls over the marshmallow mixture. Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.
Thursday, June 16, 2011
Skillet BBQ Pasta adapted from My Kitchen Cafe
1 T olive oil
2 chicken breasts cut into bite-size chunks
1 red onion, diced (I didn't have one on hand so I used a regular yellow onion)
3 cups water
2 1/2 cups chicken broth(I used one 14 oz can and used more water for the rest)
1/2 tsp salt
12-13 oz penne pasta
2/3 cup bbq sauce(recipe for homemade found here.)
1/3 cup sour cream(use nonfat or lowfat if desired)
1/2 cup mozzarella cheese
1/2 cup sharp cheddar Cheese
In a large skillet or pot, heat the olive oil over medium heat. When hot add the chicken and cook until no longer pink. Add the onions and cook till tender. Remove the chicken and onions to a plate. In the same skillet add the water, brother, pasta, and salt. Bring to a boil and simmer for 12-15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the bbq sauce,and sour cream. Once mixed, add in the chicken onions, and shredded cheeses. Stir to combine and cook until everything is heated through.
Sunday, June 12, 2011
Monday, June 6, 2011
Thursday, June 2, 2011
3-4 chicken breast, cubed
salt and pepper
1 cup cornstarch or flour(I have used both both work well)
3 eggs, beaten
1/4 cup oil
Salt and pepper the chicken. Beat the eggs in a bowl and dump in the chicken pieces mix till all coated. In another shallow dish place the constarch(or flour) and coat the egg washed chicken pieces till well coated.Fry in the oil until browned all over but not cooked clear through. Place in a single layer in a 9x13 inch pan.
Then mix the sauce ingredients all together well.
3/4 cup sugar
4 T. ketchup
1/2 cup vinegar~i used red wine but white vinegar would work also
1 T. soy sauce
1 tsp minced garlic
Pour this mixture over the browned chicken and Bake at 325 for 1 hour. Turn the chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir and let cook over medium heat until thickened and reduced~about ten minutes. Pour extra sauce over rice and cooked chicken.
Note:do not put more sauce on the chicken while it cooks or it will not come out crispy it will be soggy. I made extra sauce and put it over the chicken and rice on our plates and it was great.