Superb Spicy Peanut Chicken

A simple whip up go to! Dinner on the table in less than 45 minutes including simple pan cooked chicken and rice! steam your favorite frozen bagged veggie and DONE!

Needed:
2 tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1/4 tsp ginger powder or 1 tbsp fresh ground ginger
1/4 tsp. crushed red pepper
1/2 c. peanut butter
1/4 c.chicken stock/broth
2 tbsp. soy sauce
1 tbsp. brown sugar

1. Place the oil in a skillet along with the red pepper, garlic and ginger. toast until fragrant. 
2. Add all other ingredients and bring to a boil while stirring constantly. 
3. Once boiling, reduce heat to med-low and let stand for about 3 minutes.

Serve over rice with tender chicken and microwave-steamed veggies!

Love,

Queen of the Kitchen

Crafty Crescent Pizza

Having a toddler who will refuse anything but pizza can get both frustrating and expensive. Not to mention all of the sugars, preservatives and just plain chemicals that can be found in todays fast food. I know we would all love to be super-mom and claim that "we could make that from scratch". But the reality is that most moms don't have time. Homemade pizza nights are few and far between, if ever. Of course, like you, I am a mother who cares about what goes into little tummys and have composed this lunch item to satisfy both myself and my picky eater. Not to mention, sneak in some added nutrients instead of those sugary marinara sauces!This recipe is a mess free and stress free recipe that your little tot can help make without worrying about spills or splatters and will have all the other moms saying: well, isn't she crafty...



Yield: 16 individual "pizzas"

Needed:
2 cans of pillsbury original crescent rolls (8count)
1 Large red pepper, washed, de-ribbed, de-seeded, cut into slices and then halved
Aproximately 16 slices of pepperoni
8 sticks of Mozzerella lite string cheese cut in half (so, a total of 16 halves)

1. Pre-heat oven to 400 degrees F
2. Line a baking sheet with foil.
3. Open crescent rolls and seperate.
4. Place two slices of pepperoni, one stick of cheese and one slice of red pepper on the wide end of the crescent.
5. Roll the crescent as normal making sure to cover the pepperoni, cheese and red pepper.
6. Repeat for all of the crescents.
7. Bake the cresents for about 12-15 minutes or until nicely golden brown..


If desired, you can serve with marinara sauce, ranch or butter and garlic sauce for dipping. Please note that these will store in a Zip-Lock in the fridge as a quick grab and go for little hands for about 3 days. Just pop them in the mic for a minute or two serve with some carrot sticks and you're good to go! Enjoy!

Love,

Queen of the Kitchen

Naughty 'Nana Muffins

Pst...guess what today is? Banana Muffin Day.
Mmmm Banana Muffin with cream cheese icing. Want some?

Preheat oven to 350f
3 large well mashed bananas
3/4 cup white sugar
2 Tbs brown sugar
1 egg
1/3 cup melted butter
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Mix all ingredients (as little as possible) until combined.
Line a muffin tin with paper liners, fill with batter then pop in the oven. Bake for 20 minutes or until golden and the muffin springs back when lightly touched. Remove from tins immediately when done baking. Let cool.

Now for the good part.
The icing.

1 (8 oz) package of cream cheese, softened
1 (half cup) stick of butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Blend together cream cheese, butter and vanilla. Then add 1/2 cup powdered sugar at a time and mix until well combined.
Taste.
Mmmmm.....
Spread on top of cooled muffins.
Enjoy!

Love,
Queen of the Kitchen

Not Your Mother-in-Laws Chili

This chili is a conversation stopper. If the aroma isn't enough to make you stop and smell the spices, the taste sure will. It's one of those family meals that makes enough to serve everyone, but shouldn't be made if you're expecting to catch up over dinner. As you probably know, chili varies from region to region and even more so from household to household. This is one I've been making for my family for some time now. We use it as a soup and as a dip. Topped with some smoked Sharp cheddar and corn chips, this chili is sure to turn some heads!


YOU WILL NEED: ONE VERY LARGE POT!
72 oz Tomato Juice
1 (16+ oz) jar medium salsa
2 (15 oz) cans kidney beans, rinsed and drained
2 (15 oz) pinto beans, rinsed and drained
1 large red pepper, chopped into tiny bite sized pieces
2 package taco seasoning (any flavoring/heat scale will do)
3 Tbs brown sugar
1 tsp ground black pepper
1/2 tsp salt
3 Tbs butter
2 (13 oz) hillshire farms beef smoked sausage links

To do:
1. Place your sausages in the large pot, cover with water and bring to a boil. Turn off heat, drain water and remove sausages.
2. Cut your sausages into half inch thick coins and return to pot.
3. In your large pot, combine all ingredients and simmer and bring to a boil. once boiling, reduce to a simmer and let cook down to desired thickness. (about an hour)
Serve immediately.
Enjoy!

Love,

Queen of the Kitchen

Cozy Couch Coco

Craving that holiday feel but not interested in going all the way to the store to get it? Well now there's no need to! I'm going to show you how to make the absolute BEST hot coco you've ever had 100% homemade in LESS than 10 minutes! I can assure you, this recipe is assured to wow even the harshest of critics!

Needed:
3 Tbsp Coco powder *no clumps*
5 Tbsp Sugar
A shake or two of salt
3 Tbsp warm water
2 cups milk
1/4 tsp vanilla

Directions:
1. In a microwave safe 1 quart container mix sugar, coco, salt and water and microwave on high for one minute or until brought to a boil.
2. Add milk. Stir. Microwave on high for 2 minutes or until desired warmth has been reached.
3. Stir in vanilla and serve in mugs. Enjoy!
*makes 2 servings*


Love,
Queen of the Kitchen

Best Breakfast Ever Breakfast Sundae

I must admit that I have the biggest sweet tooth of anyone I know. I've also been known to eat last nights left over desert as an early bird breakfast. But that continues no more with my twist on my aunts 'breakfast sundae'. This was the special birthday and Sunday breakfast she turned to when celebrations started in the early morning and faded late into the night. Aunt Rachel was the spokes person for needless sugar treats in the mid-afternoon, but she also knew that starting off your day with such nontraditional breakfasts as cupcakes, Oreos and ice cream is not only unhealthy but unnecessary and sometimes even depressing. Who wants to be depressed on a day of celebration? With this recipe and a little bit of Aunt Rachel's wisdom, you can feel like you're indulging without the sugar induced crash and let down later.

Needed:
1 Banana, cut in half
1 Greek yogurt cup, in any of your favorite flavors
2-3 Tbs of your favorite all natural granola
1 Tbs Honey
1 Fresh strawberry, sliced
bowl


Directions:
1. In your bowl, lay banana across the bottom.
2. Top your banana with yogurt.
3. Sprinkle your granola over your yogurt.
4. Drizzle the honey over your granola.
5. Delicately top off your Breakfast Sundae with your sliced strawberry. Enjoy!



Love,
Queen of the Kitchen

Italian Pasta Salad

Definitely a family favorite

Needed:
1 link kielbasa
2 Tbs butter
1 sixteen ounce package of tri-color (garden) rotini cooked and cooled
1 cup Italian salad dressing (approximately-more or less to taste)
1 cup steamed broccoli
1 can sun dried tomatoes, drained and chopped
1 can quartered artichoke hearts, drained
1 can pitted black olives, drained
1 tsp Italian seasoning
salt and pepper to taste
Skillet
Large Bowl
Medium Bowl

Directions:
1. Cut kielbasa into coins and pan fry in butter on medium heat until golden brown, set aside to cool
2. In your large bowl, combine pasta, broccoli, tomatoes, artichoke hearts and olives then set aside
3. In medium bowl stir together Italian dressing, Italian seasoning, salt and pepper and pour over your pasta mixture.
4. Add cooled kielbasa to the pasta and fold together. Enjoy!


Love,
Queen of the Kitchen