Spicy Chicken Burritos

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Spicy Chicken Burritos

Posted by Beth Gasser on February 17, 2012 Leave a Comment

This is a great way to make a cheap and tasty meal. I thawed a whole chicken, because that’s what I had in the freezer. Then, I made a dry rub marinade and placed it in the crockpot on two cups of homemade salsa. Turned it on low at 8:30 this morning. By 2pm, I pulled all the meat off the bones, dumped it back in the crockpot, and turned it down to warm until supper. The house smells amazing, and the chicken tastes like a Mexican restaurant knock-off.

Dry Rub Recipe for Spicy Chicken Burritos

2 tsp chicken bouillon granules
1 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp ground coriander
1 tsp chili powder
1 tsp onion salt
1 tsp dried parsley
1/2 tsp red pepper flakes
2 TBLS brown sugar [Read more...]

The Easiest Turkey Recipe Ever

Posted by Beth Gasser on December 21, 2011 2 Comments

This year I heard of something shocking. Earth shattering really. Someone said a turkey could be baked from a fully-frozen state to near perfection. Blasphemous! Who ever heard of such a thing. It’s been done the same way for generations and that includes starting days a head of time, placing the turkey in the fridge, checking on it, continually finding it frozen rock hard, and then finally thawing it on the counter and never admitting it. [Read more...]

Filed Under: Recipes, Tips and Tricks | Tagged: Tagged With: cooking turkey from frozen state, easy turkey recipe

Korean Sushi vs Japanese Sushi

Posted by Beth Gasser on September 5, 2011 2 Comments

“How different can they be?”…is the thought that kept running through my head, as my foreign exchange daughter offered to make us some of her Korean Sushi this weekend.

Is Korean Sushi that different than Japanese Sushi?

Since we LOVE sushi, we jumped at the chance to try something new and learn in the process. [Read more...]

Filed Under: Featured Stories, Recipes | Tagged:

Recipe: Chicken in Rosa Sauce

Posted by Beth Gasser on August 8, 2011 2 Comments

I created a great version of Chicken in Rosa Sauce that my family loves. It’s a great way to incorporate lots of veggies, as well as keep things healthy and low cost. This recipe is very simple and can be altered based on the ingredients you have on hand or your preferences. I’ll write the recipe as such:

Chicken in Rosa Sauce Recipe

Chicken cut into bite size pieces, any cut will do
Penne or Rigatoni pasta (can use any pasta if you want, and/or whole wheat)
Fresh veggies sliced (we used summer squash, onion, red peppers, mushrooms)
2 Tbls Tomato Paste
1/2 cup sour cream (you can use fat free, light, or real cream)
Milk (enough to think out your sauce to desired thickness; probably 1/2 cup to 1 cup)
2 TBLS Fresh Basil cut up
2 Cloves Garlic; minced
Dash of salt, pepper, sugar

Directions: Brown the chicken in a little oil or grill it. To the cooked chicken lightly cook the veggies, add the other ingredients to make a sauce; adding the basil last. Season with some salt, pepper, and a little sugar to cut the bitter tomato paste taste (but only a tiny bit). Boil pasta according to directions and mix together in a large serving bowl.You can serve with some Parmesan cheese, but it’s great without.

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Recipe: Rhubarb Slush

Posted by Beth Gasser on May 31, 2011 4 Comments

I recently tasted a delicious Rhubarb Slush at an event, and its creator has been kind enough to share it with me to post on the blog. While the version I had did have some alcohol in it, you can make this recipe family-friendly too. So if you have tons of rhubarb, and you are wondering what to do with it, give this recipe a try. Thank you to the always creative Terry Kempfert for introducing this wonderful recipe to me. [Read more...]