This is my third time making lasagna I cant wait to have a taste tonight for dinner. Will post this recipe after dinner with pictures.
Wednesday, February 5, 2014
What I have learned...
I was feeling very bold the past few days and couldn't wait until I had to do some shopping for groceries just so I can pick up some spinach and put it in to a dish. I purchased a box of manicotti a while back and have been searching for an idea on how to make them. I have been watching my favorite cooking shows so I can get some inspiration for the ingredients I would use with the spinach. I found a few recipes online that called for ricotta cheese, having never purchased or used ricotta I thought again I would use what I had. I have cream cheese and I have seen in the past cream cheese used for a pink sauce when making a pasta dish. I am totally freaking out that the mixture of cream cheese and spinach will not taste good. So while the dish is still cooking some things I have learned, well in this case next time I will just go ahead and make the recipe using all the ingredients it lists even the ricotta cheese. Why? Basically so I know what flavors go well with the spinach and what spices to use. I never had to think of this before because I have just always been the type to go for it if I have thought about it long enough. So believe it or not I did make a backup dish because I am absolutely paranoid now about the flavors. If by some miracle my husband likes the dish I can share the recipe with anyone who is interested. Again I am not a professional I am still learning as everyone does, I believe I made a mistake. Here is hoping it turns out well.
Friday, January 24, 2014
First I have to say I have made these several times for my husband and I, they are so good and very filling to say the least. Why make bbq wings when you can have drumsticks... I don't know, my husband never liked the little wings because he claims they don't have enough meat on the bone and he has a big appetite so he asked me to get the drumsticks instead. Now we usually purchase a big packet that has a lot of them and for the two of us really two each is more then enough I think, so I usually split the package in to four or five bags. You will see in the picture below that I just had two extra so I just put the rest in a larger bag for left overs if we want, but knowing my husband it won't last as left overs that's how good they are. The prep time will vary depending on if you need to defrost the chicken, the marinate is about an hour or up to when you want to start dinner.
These are the spices I use, you can switch them out if you like and what ever you please
but these are the ones that I use like I said.
Salt or Garlic salt if you want
New Orleans style seafood and chicken seasoning
Memphis style bbq seasoning
I also used
BBQ sauce and hot sauce
Hot sauce is optional you can a little or add a lot or not at all that is fine too
Let this recipe inspire you to tweak it to your own tastes because cooking can be fun and easy too.
In a mixing bowl mix
1 cup of BBQ sauce
tea spoon of
salt and pepper, garlic powder, Memphis style bbq seasoning, and New Orleans style seasoning
1/2 tea spoon hot sauce
Mix everything together and adjust spices as needed, again this is how I make it for us.
If you have a frozen bag of drumsticks make sure they are defrosted because you will add half of the mix of bbq sauce to the bag
Let them sit for at least an hour make sure you massage the sauce so each drumstick gets coated and it's okay if you didn't make a lot you will use the rest during the cooking process.
*I ran out of the BBQ sauce so I made only a little, but usually I make the sauce using a cup of BBQ sauce.
I adjusted the hot sauce with more of the spices so it's not too hot for us to eat and like I said I ran out of the BBQ sauce
In a large pan (large enough to fit the drumsticks) grease the pan with veggie oil just enough to cover the bottom
preheat the oven to 400 degrees
approximate cook time is 50 min to an hour
before you put them in the oven brush the sauce on to the chicken coating both sides
* You will be repeating this step 3 more times ever 15 min so make sure you have enough for that too
The reason you do this is to keep it moist through out the cooking process
In the last few minutes you can cover the pan with foil paper, I did this because my husband gets home at 9:50 pm and dinner was ready at 9:30 pm I turned off the oven but kept the pan with the foil paper on to keep it warm until he got home.
I love that the meat is falling off the bone, forgive me because I didn't make any sides with this and that's because we have to do some shopping this weekend but you can add a side to this like fries or potato wedges and a salad :-) I am still working on my plating skills.
I hope you will enjoy this recipe it is my own, I used what I had and adjusted it each time I made it. I have to say it's a lot of fun to come up with something on your own just by using the basics of a recipe.
My Mom's Middle Eastern Menu
Friday, January 10, 2014
Sunday, January 5, 2014
Friday, November 15, 2013
I will make this quick, I just had my reception last Saturday Nov 9th, I haven't been home to make middle eastern meals the past few months, but I have added a few pics of things I have done on my own. I've been busy the past few months and hopefully next week I will gather more middle eastern recipes and start cooking up so new dishes to share with you. I am working on a few projects and hope to share them with you soon. Thank You for visiting
My Mom's Middle Eastern Menu
Tuesday, October 29, 2013
Easy dish to make leave me a comment below or Check out my facebook page(the link is above)
&leave a comment there and I will send you the recipe.
Thank You for Visiting