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Whats Cooking Wednesday

What's Cooking Wednesday - One Pan Orange Chicken

I love being able to make dinners from what I already have on hand saving trips to the grocery store and spending money on impulse items. You know we all do it. We go for one thing and come up with so much more. My Chicken Breasts are from Shopease Foods delivered right to my door saving me those trips to the grocery store and money!! 

2 Chicken Breasts (Boneless/Skinless)
1 TBSP Olive Oil
1 cup Orange Juice
1 TBSP Onion, diced
2 tsp Corn Starch
1 TBSP Brown Sugar
1 Orange (cut into slices)

Cook chicken in a preheated skillet with a bit of oil. 

Once the chicken is cooked transfer it to a place to keep warm. 

Put Orange Juice and Onion into the skillet until it comes to a boil. 

One boiling add corn starch and brown sugar and cook until thickened. 

Once it has thickened add chicken back in. 

Garnish with a slice of orange when serving.

What are you making this week?


Happy Cooking! 


Whats Cooking Wednesday - Breaded Ranch Chicken

Nothing like some juicy ranch chicken to satisfy a hunger crowd. This is one of our go to meals in the colder weather because we find great comfort in this meal. It is definitely a meal that everyone will eat. I received my Shopease Foods order in the last week or so and I can tell you that makes menu planning and cooking meals a dream. I don't have to think about it I just head into my freezer and pull out what ever is needed to make dinner that night. 

1/4 cup Butter melted
1/2 cup Corn Flakes, crushed
1/2 cup Parmesan Cheese, grated
1 envelope Ranch Salad Dressing Mix
4 pieces of Chicken

Preheat oven to 350 degrees.

Grease casserole dish pan large enough to fit chicken. 

Mix together corn flakes, parmesan cheese and ranch salad dressing mix. 

Melt Butter. 

Dip chicken in butter then in corn flakes mixture before putting into a casserole dish. 

Bake at 350 degrees for 45 minutes in a preheated oven. 



What are you making this week?

Happy Cooking!                                        

*** It's just my life... was supplied meat and cookware from www.ShopeaseFoods.com. The recipes, video and photos are my own. The opinions and comments on this blog are those of the author. ***

What's Cooking Wednesdays - Teriyaki Chicken Casserole

With this cooler weather around us I like to dig out some of my go to casserole dishes to warm us up at dinner time.

Fried Rice
1 TBSP Butter
2 eggs, whisked
2 TBSP Butter
1 cup Mixed Vegetables , frozen or canned
2 cloves, Garlic minced
1 small White Onion, diced
Salt and Pepper to taste
3 to 4 cups cooked rice, chilled
2 green onions
4 TBSP Soy Sauce
2 tsp Oyster Sauce (optional)
1/2 tsp Sesame Oil

Heat 1 TBSP butter in a large skillet until melted. Add in eggs and cook until scrambled. Remove egg. 

Add additional butter to pan and heat until melted. Add in diced onions, mixed vegetables, garlic, salt and pepper saute until soft. Once heated through add in rice, soy sauce, green onions, Oyster Sauce. Continue to heat rice through for an additional 3 to 5 minutes. Add eggs to combine and Sesame Oil. Remove from heat and serve warm. 

Teriyaki Chicken Casserole

3 cups Fried Rice (recipe above)
1 chicken breast
1 package stir fry vegetables

Teriyaki Sauce (or buy a bottle of premade Teriyaki Sauce)
3/4 cup Soy Sauce
1/2 cup water
1/3 cup Brown Sugar
1 TBSP Honey
1/2 tsp Ground Ginger
1 tsp Sesame Oil
1 clove Garlic, minced
2 TBSP Corn Starch
2 TBSP Cold Water

1. Make fried rice from recipe above or buy premade.
2. Heat oven to 350 Degrees
To make Teriyaki Sauce
3. In a medium sauce pan combine, stir together soy sauce, water, brown sugar, honey, ground ginger, sesame oil and garlic. 
4. In a small bowl stir together corn starch and cold water, add a 1 tsp of teriyaki sauce to corn starch mixture and then slowly pour everything into the boiling mixture whisking until it thickens. Then set aside. 
5. Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from oven and shred chicken. 
6. Steam the veggies and then add the veggies, rice and chicken together in a 9x12 greased baking dish. Drizzle remaining teriyaki sauce over top. 
7. Bake for another 15 minutes, remove from oven and serve immediately. 

What kind of foods do you like to cook in the fall?




What's Cooking Wednesday? - Crustless Chicken Pot Pie

A few weeks back I made a Rotisserie Chicken in the Slow Cooker and we had left over chicken that had to be used up. I decided to share with you away to use up your leftover chicken to make it into another complete meal very quick and easily.  

Crustless Chicken Pot Pie

1 1/2 cups Chicken, diced
2 cups Vegetables (I used mixed)
1 can Cream of Chicken Soup
2 Cups Potatoes, Mashed

Preheat oven to 350 degrees.

In a large bowl mix together chicken, vegetables and soup. 

Layer mixture into a greased 8x8 pan and then top with mashed potatoes.

Cook for about 45 minutes until heated through. 

I used frozen vegetables so I had to cook mine for the full 45 minutes to ensure that they would be cooked. 

This is great to serve with a salad.



What's Cooking Wednesday? - Salisbury Steak

Salisbury Steak

For the patties
2 TBSP oil (olive or avocado or vegetable)
1 pound Ground Meat
1/2 cup Bread Crumbs
3/4 cup Onion finely chopped
1 egg
1 tsp Season Salt
1/2 tsp Garlic Powder

1/3 cup Flour (Used for dipping patties in)

For the gravy:
3 cups Onions, Sliced
1 cup Beef Broth
1 cup Water
1/4 cup Flour
1/4 tsp Season Salt
1/4 tsp Black Pepper
1/2 TBSP Worcestershire Sauce
2 cups Mushrooms (Sliced), optional

In a large skillet heat oil to medium high. 

In medium bowl combine ingredients for patties and shape into 4 to 6 equal sized patties. Dip each patty into the flour and cook until browned, remove and set those aside. 

Add the sliced onions to the skillet and cook until lightly caramelized, stirring regularly. Whisk together the beef broth, water, flour, season salt, pepper and worcestershire sauce. Pour into the skillet with the onion and stir constantly, until mixture begins to thicken. 

Return hamburger steaks to the skillet, turn to coat, add sliced mushrooms if using, and reduce heat to simmer. Cook, covered for about 15 minutes longer. 

Great when served with Mashed Potatoes and a vegetable of your choice. 




What's Cooking Wednesday - Rotisserie Chicken in the Slow Cooker

I love the rotisserie chicken you can pick up at the grocery store but I am not sure everything they season it with - to be on the safe side I decided to come up with a recipe that we could do at home so that we know what exactly is in it. It takes minutes to prepare as long as your chicken is already thaw. 

Rotisserie Chicken in the Slow Cooker 

Rotisserie Chicken in the Slow Cooker

1 Whole Chicken (I used about a 4lb one but judge for your slow cooker)
1 onion quartered
2 carrots cut
2 stalks of celery 

2 tsps Salt
1 tsp Paprika
1 tsp Onion Powder
1/2 tsp Thyme
1/4 tsp Cayenne Pepper
1 tsp Black Pepper
1 tsp Garlic Powder

In a small bowl, mix together all spices for the rub. Remove and disgard the giblets from the chicken. Rinse chicken cavity and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place onion, celery and carrots in chicken. 

Start by placing foil balls in the bottom of the slow cooker. 

Cook chicken on high for 4 to 4 1/2 hours depending on the size of the chicken and strength of your slow cooker. Times will vary so use a food thermometer to ensure the chicken has reached 165 degrees. Let your chicken rest on the cutting board for about 15 minutes before carving.  

What's Cooking Wednesdays - Potato Bake Casserole

I love being able to make my dinner a head of time. And now with my work schedule it is very important to have healthy good dinner ready for when my husband comes home from work. I am done work before he is so I can turn the oven on and get this cooking so that when he comes in the door dinner is done and ready to go on the table. 

Potato Bake Casserole

1lb Ground Meat (chicken, turkey, beef or pork)
1/2 Onion, diced 
1/2 tsp Oregano
1/4 tsp Salt
to taste Pepper
2 cloves Garlic (minced)
3 cups Frozen Vegetables (Corn, peas, carrots or a mix)
1 TBSP Butter
1 TBSP Flour
1 1/2 cup Milk
1/2 cup Cheese (shredded)
1/2 cup Sour Cream
6 Medium Potatoes (cubed)

Preheat over to 400 degrees

Prepare a 9x13 baking dish. 

Heat in a large skillet over medium heat - ground meat, onion, oregano, salt and pepper. Cook stirring often and crumbling the meat until the onions are tender and meat is cooked through. Stir in garlic and frozen vegetables and continue until vegetables are heated through. 

In a smaller pan melt butter and then whisk in flour until smooth. Continue whisking as you add in milk slowly to keep mixture smooth. When mixture has come to a slow boil remove from heat and add in cheese. 

Stir in sour cream to meat mixture and spread meat mixture into prepared baking dish. Arrange potatoes in an even layer over meat mixture before pouring sauce evenly over the potatoes. 

Bake in a preheated oven for 45 to 60 minutes, until your potatoes are browned to your liking. 

Happy Cooking! 



What's Cooking Wednesdays - Easy Stroganoff

This is a recipe that I haven't made in a long time. My husband and I were going over our menu and he reminded me of this dish and how much everyone in the family liked it. 

Easy Stroganoff

1lb Ground Meat
8 ounces Fresh Mushrooms
1 clove Minced Garlic
1 diced Onion
1/4 cup Butter

3 Tablespoons All Purpose Flour
2 cups Beef Broth
1 cup Sour Cream
Salt and Pepper to taste

Place gound meat, mushrooms, onions and butter in a large skillet until meat is browned and mushrooms and onions are cooked. 

Bring a large pot of water to boil to cook your choice of noodles or pasta. Drain

Meanwhile continue cooking the sauce. 
Mix in sifted flour. Stir in beef broth and cook until slightly thickened. It will thicken quite quickly. 

Stir in sour cream and season to taste with salt and pepper. Continue cooking until sauce is hot but not boiling. 

Serve sauce over cooked egg noodles or pasta of your choice. 




What's Cooking Wednesdays - Slow Cooker Taco Soup

It is hot out and we still have lots of things we want to do with our day so I decided to pull out the Slow Cooker and make up a Taco Soup so that we can go about our daily activities and have time to spend together and come home to a good meal. 

Slow Cooker Taco Soup

1lb Ground Meat
1 Lg Onion, diced
1/2 cup Green Pepper, diced
1/2 cup Red Pepper, diced
1 pkg Taco Seasoning

1 lg can Kidney Beans
2 cans Brown Beans
2 cups Corn (frozen or canned)
2 cups Water
2 cans Diced Tomatoes
1 can Tomato Sauce

Place Ground meat, onion, green peppers, red peppers and taco seasoning in skillet to brown up. 

Put Kidney Beans, Brown Beans, Corn, Diced Tomatoes, Tomato Sauce and water in the slowcooker. Add Meat mixture once it is browned. 

Cook on Low all day. 

What's Cooking Wednesdays! - Grilled Lemon Porkchops

Nothing like doing a few things in the morning to help make meal prep in the evening after a long day at work a lot easier. This marinade would be lovely with steak as well as pork. We compare these pork chops to the days when we used to eat steak. So juicy and tender you will not be disappointed.

Grilled Lemon Pepper Pork Chops

1/2 cup Water
2 TBSP Soy Sauce
1/4 cup Avocado Oil (or olive oil)
2 TBSP Lemon Juice
2 TBSP Lemon Pepper Seasoning
2 Garlic cloves, minced
4 Pork Chops

Place water, soy, oil, lemon juice, lemon pepper seasoning, garlic into a plastic bag or dish that you want to marinate your meat in. 

Once mixture is mixed well add pork chops and marinate for at least 2 hours. 

Grill on BBQ at 300*F for about 20 minutes or until done.  




Pork Tenderloin on the BBQ! What's Cooking Wednesday

Cooking dinner on the grill is definitely our thing to do now that this beautiful weather is here. I should add between the showers and thunder storms. We seem to be getting lots of that lately. 

Pork Tenderloin on the Grill

1/4 cup Brown Sugar

1/4 cup Soy Sauce

1/4 cup Worcestershire Sauce

1/4 cup Lemon Juice

1 Tablespoon Minced Garlic
1 teaspoon Salt
1 teaspoon Basil

1 Pork Tenderloin

1. In a freezer bag mix first 7 ingredients and then shake bag up to mix before adding in pork tenderloin. Refrigerate for at least 2 hours - you can marinade overnight. 
2. Preheat the grill for medium-high heat. Sear meat on the grill on each side to brown. 
3. Make a tray out of foil and add some of the marinade into the tray then put add the tenderloin and close to keep the moisture in the foil packet. 
4. Grill for about 20 to 30 minutes on low heat.

Ranch Chicken Kabobs-What's Cooking Wednesday!

 1/4 cup olive oil
1/2 cup ranch dressing
2 tablespoons Worcestershire sauce
1 tablespoon rosemary
1 teaspoon lemon juice
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste

3 Chicken Breasts (cut into cubes)

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, lemon juice, white vinegar and pepper. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes you can marinade overnight. 
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. 
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear

NOTE - you can also do these in the oven at 350 for about 20 minutes. I have also marinated my veggies in this as well and they turned out so good. You don't have to put peppers and onions on the kabobs you can add your favourite veggies as well as try some bacon just trust me on the bacon. 

This is a great marinade for chicken breasts as well. Don't limit yourself have fun with you cooking.


Souvlaki on Whats Cooking Wednesday!

1 lemon juiced
1/4 cup Olive Oil (I used avacado)
1/4 cup Soya Sauce

1 teaspoon dried oregano
3 cloves garlic crushed
4 pounds pork tenderloin, cut into 1 inch cubes (you can also use chicken and beef)
2 medium onion cut into 1 inch pieces
2 peppers cut into 1 inch pieces
1 can pineapple chunks

1. in a large bowl, mix together lemon juice, oil, soya sauce, oregano and garlic, add pork, onions, green peppers and stir to coat. Cover and refrigerate for 2 to 3 hours or overnight. 
2. Preheat grill on medium to high heat. Thread pork, peppers, pineapple and onions onto skewers. 
3. Cook 10 to 15 minutes or to desired doneness turning skewers once. 

NOTE- we have also done these in the oven at 325*F and just turn them once they take about 10 to 15 minutes to cook.

What's Cooking Wednesday! BBQ Porkchops

BBQ Pork Chop Rub 

3 Tbsp Paprika

1 Tbsp Black Pepper
1 Tbsp Salt
3/4 tsp Brown Sugar
3/4 tsp Chili Powder
3/4 tsp Garlic Powder
3/4 tsp Onion Powder
1/4 tsp Cayenne (optional)

Mix all ingredients together and then rub onto pork chops. It is nice to let the pork chops sit for atleast 30 minutes before putting them on the grill. There was more than enough rub for us to save it for the next time.

Cheesy Ranch Chicken Thighs! This looks delicious!

Cheesy Ranch Chicken Thighs
4 chicken thighs (you can use b/s or bone in/skin on) 
1/4 cup mayonnaise 

1/4 cup shredded sharp cheddar cheese 
1/2 package Ranch Seasoning and Salad Dressing Mix 
2 cloves garlic, minced 
1/3 cup Bread Crumb 

Preheat oven to 400 degrees.
Lightly grease baking dish.
Mix together mayonnaise, shredded cheese, ranch dressing and garlic.
Place chicken thighs in a greased dish. Put mayonnaise mixture on top of the chicken and coat with bread crumbs. 
Place in oven and cook for about 25-30 minutes until cooked thoroughly.

AnnMarie is making Meatballs this Wednesday!

Homemade Meatballs 

3 lbs Ground Meat (I used pork)
1 Large Onion Diced
1 tbsp MincedGarlic

1/3 cup Parmesan Cheese
1 cup Bread Crumbs
4 eggs
1 tsp Oregano
1/2 cup Parsley

Preheat oven to 350 degrees.
Mix all of the ingredients in a bowl. I find it easier to just mix it with my hands to make sure it is well incorporated. 
Shape into small meatballs and place on a baking sheet. I lined my baking sheet with parchment paper for easier and quicker clean up. I also used my cookie scoop to make the meatballs all the same size. 
Once assembled place meatballs in over and cook for 25 to 30 minutes. 

I made two batches of meatballs so once they were cooked I put them in a freezer bag to freeze for another meal. 


What's Cooking Wednesday! Home Made Shepherds Pie

 1 lbs Ground Meat
1 medium onion diced
1 cup Beef Broth

1 1/2 cups Frozen Mixed Vegetables
2 cups Mashed Potatoes
1 cup grated cheese

In a frying pan, brown ground meat with onions until cooked. 
Add beef broth and vegetables. *I run frozen vegetables under warm water before adding them to the frying pan.
Bring to a boil, stirring occasionally.
Mix up some cornstarch and water to thicken the meat and vegetable mixture to desired consistency.
Add mixture to 10x12 pan. Top with mashed potatoes made to your liking. 
We like to top our Shepherd's Pie with cheese to add some cheesy goodness to it.

What's Cooking Wednesday- BBQ Chicken

AnnMarie is cooking up a storm again! This week is BBQ Chicken! 


2 clove Garlic
2 tsp Butter
3/4 cup Ketchup
1/4 cup Brown Sugar
2 tbsp Worcestershire Sauce
1/2 tbsp Celery Salt
1 tbsp Prepared Mustard
In a saucepan, saute garlic in butter until tender. 
Add the next 6 ingredients.
Bring to a boil, stir constantly. 
Remove from heat and set aside. 
Let sit for about 15 minutes before using on Chicken. 
We make a full batch as listed above and put the extra in the fridge to us over a course of a few weeks.