Bourbon Glazed Salmon

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 Delicious and flavorful Bourbon Glazed Salmon with a hint of ginger makes for a fabulous dinner choice, whether you are entertaining friends or enjoying a simple dinner for one.  If you love salmon already or you are looking for a tasty way to get some omega-3 fatty acids into your diet this recipe is sure to please, and with only 5 ingredients it couldn’t be easier to prepare.  Serve over white or wild rice with a side of asparagus.

Ingredients:

2 -6 oz. Salmon Filets

3 Tbsp. Bourbon

2 Tbsp. Soy sauce

2 Tbsp. Honey

1-2 cloves Garlic, crushed

sea salt and black pepper to taste

bourbon glazed salmon

Directions:

Preheat oven to 450 degrees

Place salmon filets skin side down on a parchment paper  lined baking sheet.

Salt and pepper salmon filets.

Whisk bourbon, soy, honey, and garlic in a small pan over medium heat for 5 minutes until thickened.

bourbon glazed salmon

Brush mixture over salmon, coating well.

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Bake for 12-14 minutes until salmon flakes when poked with a fork.

Need dessert?  Check out this Strawberry Rubarb Cobbler Recipe!

 

Bourbon Glazed Salmon
Author: 
Recipe type: Main
Cuisine: American
Serves: 2
 
Bourbon Glazed Salmon
Ingredients
  • 2 -6 oz. Salmon Filets
  • 3 Tbsp. Bourbon
  • 2 Tbsp. Soy sauce
  • 2 Tbsp. Honey
  • 1-2 cloves Garlic, crushed
Instructions
  1. Preheat oven to 450 degrees
  2. Place salmon filets skin side down on a parchment paper lined baking sheet.
  3. Salt and pepper salmon filets.
  4. Whisk bourbon, soy, honey, and garlic in a small pan over medium heat for 5 minutes until thickened.
  5. Brush mixture over salmon, coating well.
  6. Bake for 12-14 minutes until salmon flakes when poked with a fork.

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Baked Chicken Recipe

roast chicken main

Not only does this Baked Chicken Recipe look beautiful to serve but it is moist and full of delicious Italian flavors.  If you have ever wanted to try baking your own chicken but have been intimidated by how difficult it looks, try this simple recipe and impress yourself and everyone else by putting this on the table.  Leftovers can be sliced or shredded and used in- enchiladas, sandwiches, casseroles, chicken salad, pot pie, and more!

 Ingredients:

1 whole chicken

2Tbsp. Extra Virgin Olive Oil

1 small orange or lemon

1 1/2 tsp. Garlic salt

2 tsp. dried Rosemary

pepper and sea salt to  taste

Baked Chicken Recipe

Directions:

If your whole chicken contains a bag inside (giblets), remove and discard.

Rinse chicken inside and out thoroughly and pat dry.

Preheat oven to 325 degrees

In a small bowl combine; juice of small orange, olive oil, rosemary, pepper  and garlic salt, whisking well.

Roast Chicken

Rub or brush olive oil mixture all over outside of chicken.

Lay chicken breast side down in roasting pan, place squeezed orange halves in cavity with a few pieces of fresh Rosemary if desired, to boost flavor even more.

Roast  Chicken

Bake chicken for 45-60 minutes until thermometer, inserted in center of thigh reaches 165 degrees.

Like this? Check out this Shrimp Fajitas Recipe!

Baked Chicken
Author: 
Recipe type: Main
Cuisine: American
Serves: 6-8
 
Ingredients
  • 1 whole chicken
  • 2Tbsp. Extra Virgin Olive Oil
  • 1 small orange or lemon
  • 1½ tsp. Garlic salt
  • 2 tsp. dried Rosemary
  • pepper and sea salt to taste
Instructions
  1. If your whole chicken contains a bag inside(giblets), remove and discard.
  2. Rinse chicken inside and out thoroughly and pat dry.
  3. Preheat oven to 325 degrees.
  4. In a small bowl combine; juice of small orange, olive oil, rosemary, pepper and garlic salt, whisking well.
  5. Rub or brush olive oil mixture all over outside of chicken.
  6. Lay chicken breast side down in roasting pan, place squeezed orange halves in cavity with a few pieces of fresh Rosemary if desired, to boost flavor even more.
  7. Bake chicken for 45-60 minutes. Until thermometer, inserted in center of thigh reaches 165 degrees.
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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easy Beef Pot Pie

Easy Beef Pot Pie

An incredibly easy and quick meal this Easy Beef Pot Pie is filling and delicious. Ideal for a busy weeknight, just a little bit of time and a few simple ingredients and a hearty, filling dinner is ready to put on the table.  Prepared in a cast iron skillet start to finish means there is only one pan to wash to keep the simplicity theme going.  This meal can easily be prepared ahead of time, just add biscuits when you are ready to pop it into the oven.

Ingredients:

1 lb. ground beef

1  8-10 count can biscuits

1 -14.5 oz. Can mixed vegetables

1 jar or can beef gravy

1 tsp. Garlic salt

salt and pepper to taste

Directions:

Preheat oven to 350°

Brown ground beef over medium heat until cooked through, drain excess fat if any.

Beef Pot Pie

Stir in mixed vegetables and gravy, stir to combine well.

Easy Beef Pot Pie

Add garlic salt, and salt and pepper.

Top meat filling with uncooked biscuits.

Easy Beef Pot Pie

Place pan in oven and cook for 8-10 minutes or until biscuit tops are golden brown.

Serve and Enjoy!

 Like this?  Check out this recipe for Easy Rosemary Chicken!

 

Easy Beef Pot Pie
Author: 
Recipe type: Main
Serves: 4-6
 
Ingredients
  • 1 lb. ground beef
  • 1 8-10 count can biscuits
  • 1 -14.5 oz. Can mixed vegetables
  • 1 jar or can beef gravy
  • 1 tsp. Garlic salt
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350°
  2. Brown ground beef over medium heat until cooked through, drain excess fat if any.
  3. Stir in mixed vegetables and gravy, stir to combine well.
  4. Add garlic salt, and salt and pepper.
  5. Top meat filling with uncooked biscuits.
  6. Place pan in oven and cook for 8-10 minutes or until biscuit tops are golden brown.
  7. Serve and Enjoy!

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Hot Cocoa Marshmallow Cupcakes

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Hot Cocoa Marshmallow Cupcakes

These Hot Cocoa Marshmallow Cupcakes are completely adorable.  I think they would make fantastic gifts if you prepared them IN coffee cups before you decorate them.  Wrap them in cellophane and you have a perfect gift for many occasions!

And, much to my surprise, they were SUPER easy to do.  I had a friend helping me who is creative.  She took two seconds and said “like this?” and it was perfect.

Ingredients
– Whatever chocolate box cake you would like to make (or you can make from scratch)
– Icing (you can either make your own or use store bought since the icing is simple)
– Mini Marshmallows
– Hershey’s Unsweetened Cocoa Powder
– Red and White Striped Straws (I got mine at Target or you can order through the link)

hot cocoa marshmallow cupcakes counter

Directions 
– Make the cupcakes according to box.  Be sure to let them cool completely.  (Since this decoration is pretty easy you can do it on small or large cupcakes.)

– To make the icing shape on the top we used an Wilton Extra-Large Round Tip #1A .  Basically any open tip will work- you just need the opening to be fat.

– To get the mocha color I wanted for the “froth” we used Wilton Paste Colour – Brown and then slowly added blue food coloring until the color was perfect.  You do want to stir it to be sure to get that smooth look.  Between the stirring and the tip you should be good.

– You can see in the picture above we did three different shapes for the froth

1.  Starting in the very middle of the cupcake swirl counter clockwise out until you have a nice circle.  That’s how I did the little one on the bottom.

2.  If you like the one on the left pretend to draw a daisy.  Start in the center and draw out five or six filled in petals.

3.  If you like the one on the right (my more experienced friend did that one) start in center and make circles with wavy edges.

Pretty much with the icing you just need a glob. I am by no means an icing expert and I was able to make it look okay.

– Place three or four marshmallows on top of the froth.

– Sprinkle a little bit of the Unsweetened Cocoa Powder on the top.

– Cut the straw to the desired length and insert it into the cupcake.

And NOW you are done!  It really was so much more simple than I thought it would be.

If you like these check out the Marshmallow Peep Cupcakes!

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Texas Caviar (With Vinegar and Sugar)



Texas Caviar With Vinegar Sugar- this is my GO TO dish when I have to bring something to a party.  I took it to my favorite Oscar Party this year and it was gone before the host changed clothes.

I want to make sure you see that this needs atleast 24 hours to marinate.  And honestly, the longer it sits the better it is.  I have often found that if the chips are not near the bowl people will just eat it with a fork/spoon and plate.  So if you want to skip the chips you can.

Ingredients
15 oz can Garbanzo Beans
15 oz cans Black Beans
15 oz can Black Eyed Peas (my local store had them in cans but if you can’t find them just be sure to soak overnight the ones in the bag)
2-11 oz cans White Shoepeg Corn
1 cup Green and Red Peppers chopped
1 cup celery chopped
1 medium Sweet Onion chopped

Texas Caviar With Vinegar Sugar

To Make The Dressing
3/4 cup Apple Cider Vinegar
1/2 cup Vegetable Oil
3/4 cup Sugar
2 tablespoons water
1/2 teaspoon each- salt and pepper

Directions
– Combine all ingredients on the top list. You will need a good sized bowl.

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– Using a small pot, mix together the ingredients for the dressing and bring to a boil, stirring occasionally.
– Combine dressing with ingredients in bowl.
– Mix well.
– Allow to marinate 24 hours.
– Serve with chips and enjoy!

Like this?  Check out the recipe for a Chicken Hummus Wrap!

Texas Caviar (With Vinegar and Sugar)
Author: 
Recipe type: Side Dish
 
Ingredients
  • 15 oz can Garbanzo Beans
  • 15 oz cans Black Beans
  • 15 oz can Black Eyed Peas (my local store had them in cans but if you can’t find them just be sure to soak overnight the ones in the bag)
  • 2-11 oz cans White Shoepeg Corn
  • 1 cup Green and Red Peppers chopped
  • 1 cup celery chopped
  • 1 medium Sweet Onion chopped
Instructions
  1. Combine all ingredients on the top list. You will need a good sized bowl.
  2. Using a small pot, mix together the ingredients for the dressing and bring to a boil, stirring occasionally.
  3. Combine dressing with ingredients in bowl.
  4. Mix well.
  5. Allow to marinate 24 hours.
  6. Serve with chips and enjoy!

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easy Chicken and Dumplings

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When the weather is cold and dreary all you want to do is curl up inside with a bowl of comfort food. You will definitely want to reach for this simple and hearty recipe for Chicken and Dumplings with tender pieces of chicken in a light broth and topped with delicious dumplings.  This one pot meal will warm you from the inside out and will be a hit with the entire household. Only 5 ingredients, a little bit of time and you will be enjoying a steaming bowl of Chicken and Dumplings, a cold weather southern favorite that has stood the test of time for good reason.

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Ingredients:

3 boneless, skinless chicken breasts

2 celery stalks (and any other veggies you might like)

3 quarts chicken broth

1 small onion

1 ½ cups all-purpose flour

3/4 cup cold water

Salt and Pepper to taste

Directions:

Dice chicken breasts into 1”x1” pieces.

Wash and dice celery into small pieces.

Peel and dice onion into small pieces.

Combine chicken, celery, onion, and chicken broth in a large pot with a lid.

Simmer  for 30 minutes, until chicken is cooked throughout.

For Dumplings:

Mix 1 tsp. of salt with flour.

Pour cold water slowly into flour to form a sticky dough

Spoon dough by the spoonful into simmering broth.

Continue to simmer, occasionally stirring until dumplings are no longer doughy and

float to the top of the broth.

Serve and Enjoy!

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Easy Chicken and Dumplings
Author: 
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • 3 boneless, skinless chicken breasts
  • 2 celery stalks
  • 3 quarts chicken broth
  • 1 small onion
  • 1 ½ cups all-purpose flour
  • ¾ cup cold water
  • Salt and Pepper to taste
Instructions
  1. Dice chicken breasts into 1”x1” pieces.
  2. Wash and dice celery into small pieces.
  3. Peel and dice onion into small pieces.
  4. Combine chicken, celery, onion, and chicken broth in a large pot with a lid.
  5. Simmer for 30 minutes, until chicken is cooked throughout.
  6. For Dumplings:
  7. Mix 1 tsp. of salt with flour.
  8. Pour cold water slowly into flour to form a sticky dough
  9. Spoon dough by the spoonful into simmering broth.
  10. Continue to simmer, occasionally stirring until dumplings are no longer doughy and
  11. float to the top of the broth.
  12. Serve and Enjoy!
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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easy Mashed Potatoes and Parsnips Recipe


Easy Mashed Potatoes and Parsnips Recipe

While mashed potatoes are a great standard side to a wide variety of dishes sometimes you need a little something to jazz them up.   Kick up boring old mashed potatoes with a deliciously spicy root vegetable you may have never tried before- Parsnips.

They resemble a white carrot on steroids, and have a peppery and earthy flavor similar to radishes, they also provide a healthy dose of fiber and potassium. One of my favorite ways to reduce fat while keeping the creaminess and flavor of sour cream is to replace it with plain nonfat Greek Yogurt.

Another way to add richness without fat is to substitute Olive oil for butter in your recipe.  Give this recipe a try if plain mashed potatoeses and rice need a shake up as your go-to side dishes.  The parsnips can be boiled in the same pan as your potatoes and mashed right alongside as well.

 

Easy Mashed Potatoes and Parsnips Recipe

Ingredients:

5 medium sized Russet potatoes

1-2 Parsnips

½ cup Greek yogurt

3 Tbsp. extra virgin olive oil

¼ cup low sodium chicken stock

Salt and Pepper to taste

Directions:

Peel and chop potatoes.

Peel and chop parsnip(s).

Fill a large pan with water, potatoes, and parsnips.

Bring to a boil over medium-high heat.

Reduce heat, cover, and cook for 20 minutes or until fork tender.

Drain water from vegetables using a colander.

Add remaining ingredients to potatoes and parsnips.

Mix with a hand beater or table top mixer until smooth and well combined.

And check out this Easy Rosemary Chicken to go with it!

4.0 from 1 reviews
Easy Mashed Potatoes and Parsnips
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 4-6
 
Delicious and flavorful mashed potatoes with parsnips.
Ingredients
  • 5 medium sized Russet potatoes
  • 1-2 Parsnips
  • ½ cup Greek yogurt
  • 3 Tbsp. extra virgin olive oil
  • ¼ cup low sodium chicken stock
  • Salt and Pepper to taste
Instructions
  1. Peel and chop potatoes.
  2. Peel and chop parsnip(s).
  3. Fill a large pan with water, potatoes, and parsnips.
  4. Bring to a boil over medium-high heat.
  5. Reduce heat, cover, and cook for 20 minutes or until fork tender.
  6. Drain water from vegetables using a colander.
  7. Add remaining ingredients to potatoes and parsnips.
  8. Mix with a hand beater or table top mixer until smooth and well combined.

 

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.