*Apple Cider Chicken*

Don't be fooled by the picture... the Chicken is underneath all those Lemons & Apples I Promise! 
This Chicken marinades overnight before cooking!

INGREDIENTS:
DAY 1 -
1 Large Lemon (thinly sliced into rounds)

2 Cups Apple Cider (I just use the store bought kind)

1/4 Cup Olive Oil

1/4 Chopped Thyme (fresh is better) *save some for garnish*

2 Tbsp. Apple Cider Vinegar

2 tsp Mustard

2 Tbsp Garlic Salt

1/2 tsp Pepper

6 Chicken Thighs

DAY 2 -
2 large Apples (sliced into eighths)

1 large red Pepper (sliced into small strips)

8 small Red Potatoes (cut into halves)

 

DIRECTIONS:

1.) Get a Large Ziplock Bag and Place in the Lemon Slices, Apple Cider, Olive Oil, Thyme, Apple Cider Vinegar, Mustard, Garlic Salt, & Pepper.  Close bag & Shake WELL.

2.) Open bag and Place in Chicken thighs.

3.) Close Bag & set ina large bowl.  Place in the Refrigerator and let Marinade overnight.

The Next Day... (Slice your Apples, Pepper, & Potatoes)

4.) Preheat oven to 350*
5.) Arrange Chicken Thighs in Large Roasting Pan

6.) Pour the Marinade from the ziplock bag all over the Chicken.  Pour out the ENTIRE bag.

7.) Tuck in the Apple slices, Pepper slices, & Potatoe halves around the Chicken.

8.) Cook for 45 mintues in Preheated oven.  Remove & Stir once.  Cook for another 45 minutes.

9.) Remove from oven & place Chicken on Plate with some of the veggies & apples.  Sprinkle with reserved Thyme.  EAT & ENJOY!

 

 

With Luvin' from the Oven,

Mama Creedon

 

 

*Sesame Honey Chicken & Rice*

Who Loves Chinese Food?  I know do!  But who wants to drive and pay $10 or more for 1 meal when you can make it at home for your entire family for half the price!  This recipe was a "I want Chinese Food" night and it came together wonderfully!  Even my Husband loved it and he isn't a big fan of Chinese Food!  LOL!  So try it out and I Hope You Enjoy!


** this recipe was great for 2-3 people so if you are feeding 4-5 just double the recipe **
INGREDIENTS:
2 boneless, skinless Chicken Breasts (cut into small chunks)
2 Tbsp Olive Oil
1/2 cup Honey
1/4 cup Soy Sauce
2 Tbsp Garlic Salt
2 Tbsp Ketchup
1 Tbsp Canola Oil
1/4 Cup Brown Sugar
2 tsp Cornstarch dissolved
2 Tbsp Sesame Seeds


DIRECTIONS:
1.) Heat Olive Oil in Skillet over Medium Heat
2.) Cook Chicken (already cut into chunks) in Skillet thouroughly. 
Flip Frequently to make sure Chicken is Completely Cooked.
3.) While Chicken is cooking...
Combine Honey, Soy Sauce, Garlic Salt, Ketchup, Canola Oil, & Brown Sugar.
4.) Once Mixed well add in Cornstarch just to thicken the Sauce
5.) Turn the Heat to Low & Pour Sauce over the Chicken.
6.) Simmer on Low for 5 mintues.
7.) During this time make some Rice of your choice!  (I cheat and use White Minute Rice LOL!)
8.) When Rice is Done serve Rice in a Bowl with Chicken & Sauce on top.
9.) Sprinkle with Sesame Seeds before Serving.  :-)

With Luvin' from the Oven,
Mama Creedon

*Reuben Pizza*

What to do with leftover Corned Beef?  Make Pizza ofcourse!  Okay Okay, I know many of you are saying... ummm...  really?  But it is DELICIOUS!  It's just like a Reuben Sandwich just in Pizza form!

 

 

INGREDIENTS:

1 premade Pizza Crust (use whatever you want!)

2/3 Cup Thousand Island Dressing

appx 8 oz. Corned Beef (sliced into thin pieces) *use whatever you have leftover*

1/2 can Sauerkraut (drained well)

2 Cups Shredded Swiss Cheese

 

DIRECTIONS:

1.) Preheat oven to 400*

2.) Place Pizza Crust on Pizza Baking Pan, smooth out any bumps

3.) Spread Thousand Island Dressing over Pizza Crust

4.) Sprinkle Corned Beef & Sauerkraut (alternating) all over the Pizza Crust

5.) Sprinkle Swiss Cheese on top

6.) Bake for 13 mintues (or until cheese is melted)

 

That is it!  Yummy Reuben Pizza!

 

With Luvin' from the Oven,

Mama Creedon



*Bacon Wrapped Cabbage Rolls*

Oven Baked - Bacon Wrapped - Cabbage Rolls!  One Word...    AMAZING!

 

 

INGREDIENTS:

1/2 - 1 head of Cabbage (chopped into strips)

1/2 - 1 Cup Brown Sugar

Garlic Salt

Pepper

1/2 Cup Butter Melted

6 pieces of Aluminum Foil (cut into long rectangles)

 

DIRECTIONS:

1.) Preheat oven to 350*

2.) Lay out all Aluminum Foil in one stack

3.) Take each piece of Foil, spread melted butter onto the foil (only in the center)

4.) Sprinkle butter with Brown Sugar, Garlic Salt, & Pepper.  Make sure that the center of the foil is covered in brown sugar!

5.) Take a handful of Cabbage leaf pieces and wrap into an oblong ball.

6.) Lay cabbage in butter on foil & roll foil up on both sides.  Twist the foil at the ends to keep everything inside.

7.) Repeat directions 3-6 for each Cabbage Roll

8.) Place Foil wrapped rolls on Baking Sheet & Bake in oven for 1 hour.

9.) When down, let cool for 10 minutes & serve still wrapped in foil. 

* the insides will be HOT so be careful when unwrapping the Cabbage Rolls! *

 

ENJOY with some Corned Beef!

(Corned Beef recipe found here: http://mama-creedons-kitchen.blogspot.com/2011/03/corned-beed-potatoes.html )

 

With Luvin' from the Oven,

Mama Creedon


*Corned Beef*

If youre Irish you LOVE Corned Beef... this is the way that my Family enjoys cooking it! 

Try It and ENJOY!

INGREDIENTS:
1 (COMPLETELY thawed) Corned Beef Brisket (about 2 lbs.)
1 Cup Apricot Jam
4 Tbsp Brown Sugar
Honey (enough to drizzle)

DIRECTIONS:
1.) THAW the Corned Beef COMPLETELY. This is best done if left in the Fridge overnight.
2.) Preheat Oven to 350*
3.) Place the Corned Beef in a large Baking Dish (if it comes with a Spice Packet, sprinkle the spices on top of the Brisket).
4.) Pour in enough Cold Water to Cover the Bottom of the Dish.
5.) In a Medium Size Bowl Combine the Jam & Brown Sugar. Mix WELL. Reserve 1/2 of the mix in a small bowl and set aside. Spread the other half over the top of the Corned Beef.
6.) Cover Dish & Brisket with Aluminum Foil. Bake Corned Beef for 45 Minutes.
7.) Remove from the Oven and Uncover. Spread the Remaining Mixture on top of the Brisket. Drizzle Honey over the entire Brisket.
8.) Cook for another 40 Minutes UNCOVERED.
9.) Remove and let sit for atleast 15 MINUTES
10.) Slice & Serve!

**You can eat the Corned Beef as Prepared or you can Continue with the Recipe Below**

Corned Beef & Potatoes for Breakfast!
INGREDIENTS:
4 large Russet Potatoes
Garlic Salt
1/4 Cup EVOO

DIRECTIONS:
1.) Cut up HALF of the Corned Beef into small chunks (whatever size you like but I make mine pretty small)
2.) Take all 4 Potatoes and cut into Small Chunks (about the same size as the Corned Beef pieces)
3.) In a large Skillet heat EVOO over Medium Heat.
4.) Add in the Potatoes and Sprinkle with Garlic Salt (use as much as you want)
**If you want to add in some chopped onions at this point feel free I can't because my hubby is allergic to Onions but you can if you want!**
5.) Cook Uncovered for 10 minutes.
6.) Add in Corned Beef and stir together well.
7.) Cook for an additional 5 minutes.
8.) Serve by itself with some Bread or Serve it as Breakfast with Eggs on the Side!

I hope you enjoy! This is one of my FAVORITE recipes! :-)

With Luvin' from the Oven,
Mama Creedon

*BBQ Chicken (Crockpot Style)*

Want something easy to make for Dinner tonight? This is it!
This is an easy recipe for BBQ Chicken that you throw in the Crockpot and let cook for 5 hours... Done.

I Hope You Enjoy!


INGREDIENTS:
4 Chicken Breasts (Boneless & Skinless)
*just throw them in frozen!*
1 Bottle of Sweet Baby Ray's Hickery & Brown Sugar BBQ Sauce (18 oz.)
1/4 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
1 Tbsp. Garlic Salt
1 tsp. Crushed Red Pepper



DIRECTIONS:
1.) Turn the Crock Pot on LOW.
2.) Pour the ENTIRE bottle of BBQ Sauce into the Crock Pot.
3.) Mix in the Brown Sugar, Vinegar, Garlic Salt, & Red Pepper. Mix Well.
4.) Put the Chicken in the Crock Pot with the Sauce and toss the Chicken until well coated.
5.) Cover and let cook on LOW for 4 hours.
6.) After 4 hours... Open, Stir the Sauce & Flip the Chicken to recoat.
7.) Cook on High for 1 more hour.
8.) DONE! Serve with some Homemade Corn Bread & a Baked Potato for a good ole' Southern Dinner!

With Luvin' from the Oven,
Mama Creedon

*Stuffed Pork Chops with Apple Stuffing*

INGREDIENTS:
3 Tbsp Olive Oil
Salt & Pepper to Taste
2 Large Butterfly Pork Chops (not too thick so you can fold them in half)
2 Large Granny Smith Apples (cut into small chunks with 4 rings of Apple saved)

** Now if you want to Cheat and make this Dinner A LOT quicker... Use 1 box of Cranberry Stovetop Stuffing & just add in the Apple Chunks while you cook the Stovetop
If you want to do this completely Homemade you will need:
1 1/2 Cups cubed whole wheat bread

3 3/4 Cups cubed white bread

3/4  Cup chopped Celery

1 1/2 tsp Rosemary

1/2 tsp Thyme

1/2 tsp Parsley

3/4 Cup dried Cranberries

3/4 Cup Stock (use Chicken or Turkey)

4 Tbsp Butter (melted)

 DIRECTIONS:
1.) Preheat Oven to 350*
2.) Heat Oil in Skillet on Medium heat
3.) Add in Pork Chops & Lay Flat.  Brown on BOTH sides (appx. 5 minutes on each side)
4.) While the Pork Chops are Browning, Place Cubes of Bread on a large Baking Sheet (spread them out into a single layer) & Bake for 7 minutes in the Preheated Oven.
5.) Transfer Bread Crumbs into a Large Bowl & Set Aside
6.) Remove Pork Chops from Heat & Set Aside.
7.) DO NOT clean the Skillet.  Add in Apples, Celery, Rosemary, Thyme, & Parsley.  Cook for 2 minutes (until all is well mixed & warm)
8.) Turn off heat & Drizzle Stock & Melted butter over the Mixture in the Skillet. 
9.) Pour entire Mixture over the Bread Crumbs & toss lightly
10.) Place about 1/2 Cup of Stuffing Mixture on each Pork Chop & fold Pork Chop in Half around the Stuffing.
11.) Scoop Remaining Stuffing into a Casserole Dish.  Place Stuffed Pork Chops on top of Stuffing in the Casserole & Bake for 45 minutes!

When Done just serve with a favorite Vegetable (I usually serve with Green Beans) & your dinner is complete!

With Luvin' from the Oven,
Mama Creedon

*Hawaiian Chicken & Rice*

Who doesn't want an Easy Meal that they can just dump in the Crockpot and Walk Away?  THIS is that meal!  You only need 5 Ingredients and a Crockpot and Dinner is Done!

INGREDIENTS:
4 Boneless Skinless Chicken Breasts
1 Can Pineapple (I use Chunks)
1/2 Cup Water
3 Tbsp Soy Sauce
Rice (make whatever kind you like!  I just make White Rice)
   *if you are really not wanting to cook just use a box of Rice-a-Roni*

DIRECTIONS:
1.) Turn Crockpot on HIGH
2.) Place Chicken in the bottom of Crockpot.
3.) Pour ENTIRE can of Pineapple on top of Chicken (including the Juice)
4.) Pour Water in and then Sprinkle 3 Tbsp of Soy Sauce over the top.
     *For added Flavor I sometimes sprinkle some Rosemary on top*
6.) Cook on HIGH for 4 Hours.
7.) During the last 15 mintues of cooking, make your Rice
8.) Dinner is ready!  Put some Rice on your Plate, then Scoop out the Chicken, Pineapple, & Sauce and just pile it on top!  YUMMY!

ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Beef in Stout with Dumplings*

So, the Hubby wanted an Irish meal one night and I had some left over Guinness so we tried a twist on an old Irish Favorite...  Beef in Stout with Suet Dumplings!  Try It!
*warning, it does have a very "Stout" flavor left in the meat which some people do not like so if you aren't a big fan of Stout in general use half beer & half water or beef stock*

INGREDIENTS (for the Beef in Stout):
2 Tbsp Olive Oil
1 Small bag of Baby Carrots
4 Stocks of Celery (cut into small chunks)
4 Tbsp Flour
Salt & Pepper (to taste)
2 lbs. Braising Beef (cut into chunks)
2 Cups Stout (I use 2 bottles of Guinness Draught)
    *if you don't like beer that much, use 1 bottle of Beer & 1 Cup Water*
2 Tbsp Brown Sugar
1 Tbsp Thyme

INGREDIENTS (for the Dumplings):
2 Cups Flour
1 Cup Shredded Suet
4 Tbsp Parsley
pinch of Salt
appx. 8 Tbsp Water


DIRECTIONS:
1.) Preheat Oven to 325*
2.) Heat Olive Oil in a Large Skillet over Low heat.
3.) Add in Carrots & Celery and Cook for 5 minutes
4.) While the Veggies are cooking, Get a Large Ziplock Bag and pour in the Flour with a little Salt & Pepper.  Shake Well.
5.) Add Beef to the Ziplock bag & Shake until all Beer is WELL Coated
6.) Set Aside the Beef until Veggies are Done.
7.) Remove Veggies from the Skillet & place in Bowl for later
     (use slotted spoon so all the juices stay in skillet)
8.) Add Beef into the Skillet (in small batches if needed) & Cook until Browned
9.) Add ALL Beef & ALL Veggies back into the Skillet & Mix Together.  Pour in Stout.
10.) In Small Bowl, Mix together any remaining flour from ziplock bag, sugar, & thyme
11.) Sprinkle Mixture on top of Skillet Mixture and Bring entire Pot to a BOIL.
12.) Once boiling, Transfer ALL contents to a Large Casserole Dish and Cover.
13.) Bake in Oven for 1 Hour & 30 Minutes.

While Beef in Stout is Baking...
1.) Mix together Flour with a pinch of Salt, Suet, & Parsley
2.) Add in enough Water to make a Soft Shapable Dough
3.) Take Dough & Make 8 Small Balls.
4.) When Beef has cooked for 1 hour & 30 minutes... add the Dumplings to the top of the Beef in Stout & Cook for 30 more minutes

ENJOY this Irish Dinner with Family!

With Luvin' from the Oven,
Mama Creedon

*Cheddar Biscuits*

Who doesn't like CHEESE!?!?
These are the MOST scrumptious Cheddar Biscuits that go with any meal! I LOVE the biscuits you get at Red Lobster and this is my re-creation of them...
(This Recipe makes about 2 1/2 Dozen Biscuits)
I Hope You Enjoy!


INGREDIENTS:
2 cups Flour
1 Tbsp Baking Powder
1/4 tsp Garlic Powder
1/2 tsp Salt
2 Tbsp Shortening
3 Tbsp Butter (cold)
1 Cup Buttermilk
1 1/4 Cups Shredded Cheese (I use a Mixed variety but use what you like!)

INGREDIENTS for BUTTER TOPPING
6 Tbsp Butter (melted)
1 tsp Parsley Flakes
2 tsp Garlic Powder
Salt (a pinch to season)


DIRECTIONS:
1.) Preheat Oven to 425*
2.) In a Medium-sized Bowl, Mix Together Flour, Baking Powder, Garlic Powder, & Salt.
3.) Cut in the Shortening & Butter. (It's good when Crumbles Form)
4.) Mix in Cheese Softly. Do NOT Smash together.
5.) Lightly Mix in the Buttermilk until the Dough is Moist.
DO NOT OVER MIX!
6.) Grease a Cookie Sheet & Place Large Spoonfuls of Biscuit Dough about 2 inches Apart.
7.) Bake for 12 minutes (Biscuits will be Golden on top)

** While the Biscuits are Baking, Mix Together the Topping Ingredients & Set Aside. When Biscuits are Done, Place them Immediately onto a Serving Plate & Brush the Topping Mixture onto the Hot Biscuits. Serve While still Warm! **


With Luvin' from the Oven,
Mama Creedon