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Category : Eats

Home/Archive by Category "Eats" (Page 13)
Mason Jar Salads Weve Tried It

Mason Jar Salad Recipe

Mason Jar Salads Weve Tried It

The New Year is upon us and two of the top 10 resolutions are to eat healthier and save money. With these mason jar salads you can do both.

The average chef salad at a restaurant costs around $10.50. You can make these salads for about $3.00, if you eat salads daily that is a savings of around $37.50 for a week. You could save $1950.00 in a year. OK, maybe it is a little unrealistic to say you will make a salad everyday for a year, but you can see how this really is a healthy and thrifty option for lunch.

It took us about a half hour to wash and chop our vegetables and put together salads for a week. The salads will stay fresh and crisp for the entire week.

The trick with mason jar salads is how you pack them. Also using a glass mason jar will keep your salad much fresher then if you use a plastic container. The seal on the jar helps to keep them fresher longer.

Layer 1: Is your dressing. You can use your favorite flavor. We did not need to transport our salads so we did not have a layer of dressing in our jars, but be assured your salad will be crisp and fresh using dressing.

Layer 2: This layer is your vegetables. You want to choose vegetables that will hold up to sitting in the dressing. Good choices are carrots, peppers, broccoli, cucumbers, and tomatoes.

Layer 3: This is for your protein and cheese. Use your favorite lunch meat. We chose ham and bacon, because everything is better with bacon, along with shredded cheddar cheese. This layer is really about what kind of salad you will enjoy.

Layer 4: The lettuce or spinach. Putting the greens on tops ensures your salad will still be crisp and fresh at the end of the week.

Put your tops on the jars, seal tight and your salads are ready to enjoy.

If you are bringing the salads to work with you, make sure you bring a bowl with you to pour your salad into.  Eating directly from the jar is a little difficult and your coworkers will definitely be impressed when they see how beautiful your salad looks.

Do you have a healthy meal recipe you think we should try? Comment below we love trying out new things.

Chicken Fried Chicken Recipe

Chicken Fried Chicken Recipe

Chicken Fried Chicken Recipe

When I think of comfort food, chicken fried chicken is right at the top of my list. We served ours with pan gravy, mashed potatoes and green beans. Perfection!

We found the recipe on The Two Bite Club blog but switched it up a bit since they were only serving two. We hope you enjoy this recipe as much as we did.

Ingredients:

5 large chicken breasts
salt and pepper
2 cups flour
1/2 cup flour for the gravy
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 egg
1 cup milk plus
2 cups milk for the gravy
canola oil for frying

Pound out your chicken breasts between two pieces of saran wrap with a meat tenderizer until they are about 1/4 inch thick. Season both sides of the chicken with salt and pepper.

Pounding out Chicken

In a bowl combine flour, garlic powder, 1 tsp salt, 1/2 tsp pepper and cayenne pepper. In a second bowl combine the milk and egg.  Beat the egg with a fork or whisk until it’s completely mixed with the milk.

Chicken batter

Dip your chicken into the wet mixture, then the dry mixture, and repeat again with the wet mixture then the dry mixture.  The pieces should be dipped four times in each mixture.

Heat the canola oil in a cast iron skillet over medium heat.  Use enough oil to coat the bottom of the pan, but not completely cover the chicken once added.  Be sure it’s hot before adding the chicken.  Fry the chicken in batches for about 4 minutes per side.  When you flip it, the coating should be golden and crispy.

Chicken Fried Chicken

The internal temperature of the chicken should be 165°. Once chicken is done, pour off the oil into a measuring cup. Keep as many of the brown chicken bits in the pan as you can.  Put 1/4 cup of the oil back into the pan and add 1/3 cup flour, whisking to make a roux.  Continue whisking the oil/flour mixture, scraping the brown bits up and continue cooking until the roux is a nice golden brown color.

Chicken Gravy

Slowly adding the milk into the roux, whisk constantly until all of the milk has been combined.  You can add additional milk if needed until the gravy is the consistency that you like.  Then season using lots of pepper and salt to taste. If you don’t add enough salt and pepper your gravy will be extremely bland.

We served our chicken fried chicken with mashed potatoes and green beans. If you have a recipe that you would like us to try please comment below.

 

Gumdrop Recipe Weve Tried It

Homemade Candy Gumdrops Recipe

Gumdrop Recipe Weve Tried It

Are you in charge of bringing a sweet treat to your holiday party and still can’t decide what to make? How about Homemade Candy Gumdrops?

We found this recipe on Taste of Home:

Ingredients:

2 cups of granulated sugar
1 1/3 cups of applesauce
2 – 3 oz boxes of gelatin (any flavor)
2 envelopes unflavored Knox gelatin
Extra granulated sugar for rolling gumdrops

Instructions:

Spray whatever you will be pouring the gumdrop mixture into with non stick cooking spray. If pouring into a pan for cookie cutters or squares use a 9×13-inch baking dish, otherwise spray your plastic molds.

In a medium saucepan add the sugar, applesauce, flavored gelatin and unflavored gelatin. Stir to combine and let sit for 1 minute.

Gumdrop process

Cook on medium high heat until the mixture starts to boil. Turn heat down to medium (still at a boil) and stirring constantly cook 1 minute. Pour into prepared dish or molds.

Place the baking dish in the refrigerator for 3 hours or until gumdrops are set and firm. If using a baking dish, use a hot spatula to pull the gelatin from the baking dish and place on a cutting board sprayed with non stick cooking spray or parchment paper.

Pour extra sugar into a rimmed bowl. Dip a cookie cutter into the granulated sugar and press firmly into the gelatin or cut into squares. To make it easier to cut the gumdrops into squares heat a knife with hot water.

gumdrop cut outs

To make sure it has completely cut through wiggle the cookie cutter back and forth.

Christmas Gumdrops

Coat the gumdrops in sugar from bowl. Letting the gumdrops sit out at room temperature allows them to continue to firm up.

Candy Gumdrop Recipe

Top 2014 Recipes Weve Tried It

Weve Tried It 2014 Top 10 Favorites Recipes

Top 2014 Recipes Weve Tried It

In 2014 Shirley, Phatphood and I made a lot of fabulous recipes! We decided to put together a list of our ‘Top 10 2014 Recipes.’ We should mention that if you are into clean eating be sure to bookmark our site because we are going to focus our recipe posts on healthy eating for 2015.

Cinnamon Roll Pancakes WTI

Cinnamon Roll Pancakes

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Chicken Pot Pie Cupcakes

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Beer Can Chicken

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Cheesy Hash Brown and Ham Soup

Donuts

Pillsbury Grands Biscuit Doughnuts

Elotes

Elotes Mexican Corn on the Cob

Yum-Yum-Sauce-Recipe

Yum Yum Sauce

Chicken-Poppers

Bacon Wrapped Chicken Jalapeno Poppers

Black bean salsa

Black Bean and Corn Salsa

Cheeseburger-Soup

Cheeseburger Soup

Thank you for following Weve Tried It on our first year of blogging, we have been having a great time! Please let us know what you would like to see in 2015!

Rosette Christmas Cookies

Rosette Cookie Recipe

Rosette Christmas Cookies

Rosette Cookie Recipe: It was Christmas cookie baking day at our house yesterday. Our last batch of cookies was a special request from my husband, he wanted to make rosette cookies using his mothers recipe. I had never made or even had Rosettes before so we decided to give them a try following her recipe.

Ingredients:

2 eggs
1 cup milk
1/2 cup sifted flour
1/2 cup corn starch
2 tablespoons sugar
1/2 teaspoon salt
Powdered Sugar
Oil for frying

You will need a Swedish Rosette Set to do the frying.

Directions:

Gently beat the 2 eggs, then add the remaining ingredients. Beat until the batter looks like a smooth cream. Pour batter into shallow bowl. Heat cooking oil to 325 degrees in frying pan.

Choose your rosette form and attach to frying arm. Place form in hot oil to heat.

Rosette Form

 

Place heated form into batter, make sure not to cover the top of the form or you will not be able to remove when done.

Cooking process

Cookie frying

Place batter form into oil and cook until golden brown. When the cookie is done to your liking, place cookie onto paper towel to remove excess oil and cool. If the rosette is sticking to the form gently tap to remove or pull off with a fork.

Cooking Oil

Sprinkle powdered sugar over the top and enjoy! Do you have a favorite family recipe you make every year? Comment below and we might give it a try!

Gigis Gourmet Bacon Caramel Sauce

Gigi’s Gourmet Caramel Sauce Review

Gigis Gourmet Caramel Sauce Flavors

Caramel. That word alone brings a smile to my face. Add the word ‘homemade’ and I get a little giddy.

My good friend Andrea Wilde started experimenting a few years back with making homemade caramel and today she has a thriving business along with her friend Britton Riley.

Gigi’s Gourmet Caramel Sauces are out of this world. Last month I was sent a package of all of their current flavors to sample. I got out a spoon immediately and tried each one. Sooooo good!

Phatphood also received a package from Gigi’s Gourmet and his response says it all, “That caramel is delicate flowing heaven in a jar.”

Caramel Cheese Cake

After getting over my sugar high, I asked the ladies to tell me more about their product and how I could share them with the world….

Gigi’s started two years ago when Andrea started experimenting with bacon desserts and came up with the bacon caramel sauce. She came up with several more flavors and launched under the name Gigi’s Gourmet because Gigi is what her grandson calls her.

Gigis Gourmet Bacon Caramel Sauce

Britton and Andrea have been friends for several years and are both foodies who love to be in the kitchen. They talked about partnering and launching in Tampa for the farmers market season which runs from October through May. They had their first event November 1 and things took off very quickly. They plan to have everything in place to launch in retail stores by February.

They have five signature flavors – classic, sea salt, vanilla bean bourbon, cinnamon butter rum, and bacon. They also offer seasonal flavors. Their fall flavor was Harvest Spice, and currently have Gingerbread, in January they’ll have ghost pepper, and are working on chocolate caramel sauce for February.

Gigis Ghost pepper

The caramel sauce is shelf stable and is currently undergoing shelf life testing which is done in real time. It is good for up to 3 months (so far) and should be refrigerated after opening.

Gigi’s Gourmet website should be completed in January. In the meantime, anyone interested in purchasing can contact them directly through their website or Facebook.

This is a perfect gift for the foodies in your life. Be sure to like Gigi’s FB – they post recipe ideas as well.

Bacon Burger Macaroni and Cheese

Bacon Burger Macaroni and Cheese Recipe

Bacon Burger Macaroni and Cheese

We love homemade macaroni and cheese and recently we tried this bacon burger macaroni and cheese at a friends house and thought it was the best recipe we have ever tasted. We were hungry but seriously it will blow you away.

The original recipe was called Macaroni & Cheese 101 and found on Marthastewart.com. This recipe is taken up a couple of notches with bacon, hamburger and pretzels.

Ingredients:

8 tablespoons unsalted butter
2 cups crushed Pretzels
5 1/2 cups milk
1/2 cup flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups graded sharp white cheddar cheese
2 cups grated Gruyere
24 ounces elbow macaroni
1 pound ground beef
1 pound bacon

Fry up the 1lb of bacon and 1lb of hamburger and set aside. Preheat the oven to 375 degrees. Butter a large baking dish and set aside.

Bacon buger

In a small bowl crush 2 cups of pretzels. In a small pan over medium heat, melt 2 tablespoons of butter and then pour over your pretzels. Set aside.

Bring a large pot of water to a boil and cook the macaroni until the outside of pasta is done and the inside is underdone. 2-3 minutes.

Warm up the 5 1/2 cups of milk in a pan. In a deep fraying pan melt the rest of the butter. When the butter starts to bubble add the 1/2 cup of flour. Cook and stir for one minute.

While stirring the butter and flour add in the hot milk a small amount at a time and continue mixing until smooth. Whisk constantly until the sauce bubbles and thickens. This will take 8 to 12 minutes.

Remove the pan from the heat and add in the salt, nutmeg, peppers, 3 cups of cheddar and 1 1/2 cups of Gruyere, bacon, hamburger and macaroni. Stir thoroughly.

burger sauce

Pour the macaroni and cheese into the large baking dish. Sprinkle with the remaining cheddar, Gruyere cheeses and the crushed pretzels. Bake until golden, about 30 minutes.

Let sit for 5 minutes and then it is ready to serve. We hope you enjoy this recipe.

Thanksgiving Recipe Ideas

Thanksgiving Side Dish Recipes

Thanksgiving Recipe Ideas

When we think of Thanksgiving, we think of spending time with our loved ones, giving thanks and enjoying a delicious meal.

Here are a few sides dishes and dessert recipes that we tested out, we hope that you enjoy them as much as we did.

Whipped Sweet Potatoes

Whipped Candied Sweet Potatoes

Broccoli wild rice casserole

Broccoli Wild Rice Casserole

candied walnuts recipe WTI

Candied Walnuts

Chocolate Nutty Candy

Chocolate Nutty Candy

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Pumpkin Poke Cake

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Chicken Pot Pie (switch out for turkey)

Thai-Deviled-Eggs-Recipe

Thai Spiced Deviled Eggs

 

Whipped Sweet Potatoes

Whipped Candied Sweet Potatoes Recipe

Whipped Sweet Potatoes

Sweet potatoes are one of my favorite things about Thanksgiving. I am always in charge of bringing them to our family gathering. This year I decided to make up a new recipe and they taste like a dessert.

Ingredients:

6 large sweet potatoes
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup light brown sugar
Salt and pepper
3 tablespoons butter (soft)
1/4 cup milk

Preheat oven to 350 degrees. Cook  sweet potatoes until done (soft to the touch.) It took a little over an hour for mine to cook.

In a large mixing bowl put the pealed sweet potatoes (I break mine up a bit with a fork), add the rest of the ingredients and whip on high speed until all lumps are gone and they are smooth.

Finish off with a few chucks of butter on top and crushed candied walnuts (that recipe here) and they are ready to serve.

Serves 8

Broccoli wild rice casserole

Broccoli Wild Rice Casserole Recipe

Broccoli wild rice casserole

So I was sitting around watching TV and decided to turn on FOOD Network for some Thanksgiving dish ideas. Well I was in luck because just as I did, Ree Drummond was on a Thanksgiving special starting her favorite Wild Rice Broccoli Casserole. It looked not only new and different to me, but also, healthy and delicious. After watching the program I went to the store and purchased the ingredients and put this new classic dish to test.

2 cups wild rice (uncooked)
8 cups chicken broth
3 heads broccoli (cut into small florets)
1 stick butter
1 lb white button or cremini mushrooms (chop finely)
1 medium onion (diced)
2 carrots (peel and diced)
2 stalks celery (finely diced)
1/4 cup flour
1/2 cup heavy cream
1 tsp salt
1 tsp black pepper
1 cup panko breadcrumbs

In a medium saucepan add the wild rice along with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice starts to break open and is slightly tender, 35 to 40 minutes. Set aside.

Bring a pot of water to a boil and prepare an ice bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Drain broccoli and plunge into the bowl of ice water to stop the cooking process. Remove from ice water and set aside.

Mix

In large pot over medium-high heat melt 6 tablespoons of the butter. Add mushrooms, onions and cook, stir occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.

Sprinkle flour over the vegetables, stir and cook for about a minute. Pour in 3 cups of broth and stir mixing thoroughly. Bring to gentle boil and let it thicken, about 3 minutes. Pour in the heavy cream,mix and cook until thickens. Add the salt and pepper, adjust the seasonings as needed.

Casserole

Combine the cooked rice, broccoli and pour into a 2-quart baking dish. Scoop out the vegetable/broth mixture and spread it evenly over the top, totally covering the surface with the vegetables.

Bake recipe

Melt 2 tablespoons butter, pour into a separate bowl adding the panko breadcrumbs. Stir together to coat the breadcrumbs in butter, then sprinkle breadcrumbs over the top of the casserole.

Casserole with panko

Cover with foil and bake the for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes.

It turned out beautiful but lacked a bit of flavor. The recipe only calls for salt and pepper. I was thinking maybe adding a can of cream of mushroom soup for the next time. That might take the healthy level down a notch though. Was still very good as is and would recommend it for a Thanksgiving dish for all to enjoy.

Broccoli Wild Rice Casserole Phatphood

Recipe originally found on Food Network