Tuesday, December 23, 2014

Copycat KFC Bowl

I am not a huge fast food person, but I have to admit I LOVE the KFC bowl.  The combination of chicken, mashed potatoes, corn and gravy all mixed in one is just so great.  KFC is SO expensive though, that I rarely get the bowl.  I saw that one of my friends on Facebook decided to make her  own, and I knew I had to try that right away.  These are so easy and cheap to make, not to mention a lot better for you.  This does differ from the typical KFC bowl because I did not fry my chicken.  If you love fried chicken then fry instead of saute.

Prep. time: 5 minutes
Cook time: 20 minutes
Serving size- This made 4 bowls


  • 2 packages of Idahoan instant mashed potatoes (you can make your own if you want, these were just much easier and taste great)
  • 1 can of sweet corn
  • 1 pound of chicken cut into bite size pieces
  • 1 package of instant gravy
  • 2 tablespoons of oil
  • 2 tablespoons of Adoba seasoning
  • 1/2 cup of breadcrumbs
  • Mexican cheese for topping


  1. In a pot cook your mashed potatoes according to directions
  2. While your potatoes are cooking, place your chicken in a large bowl.  Add your flour and Adoba, mix well.
  3. Place your oil in a pan, add your chicken and cook till brown (about 10-15 minutes)
  4. When potatoes are done, cook you corn and chicken.
  5. In your serving bowl place a cup of potatoes, top with chicken, corn, gravy and sprinkle with Mexican cheese.
  6. Enjoy!
Final Product

Wednesday, December 17, 2014

Lemon and Olive Oil Pasta with Basil Pan Seared Scallops

The other day I was grocery shopping, and they were having a huge sale on seafood.  I love scallops and they were on sale for 8 dollars.  I got a little over a pound, and decided that I was going to make some sort of pasta.  I made pasta last night, and it was so good.  It was so simple, and the olive oil sauce was a nice change from creamy and red sauce.  The way the scallops were cooked was PERFECT.  I would strongly suggest this for any scallop lovers, and the lemon gave an awesome twist.

Serving size- 4-6 people
Prep time- 5 minutes
Cook time- 45 minutes


  • 1 box of bow-tie noodles
  • 1 pound of bay scallops
  • 3/4 cups olive oil
  • 2 lemons (cut in halves)
  • 1 tablespoon of garlic powder
  • 1/2 tablespoon of lemon pepper seasoning
  • 2 tablespoons of dried basil
  • 9 tablespoons of butter
  • 1/4 cup of Parmesan Cheese

  1. In a large pot, boil you water and cook pasta.
  2. While pasta is cooking place your scallops in a large bowl.  Add 1/4 olive oil, juice from 3 halves of your lemon, 1/2 tablespoon of garlic powder and lemon pepper seasoning,  Mix scallops until they are all coated.
  3. In a pan melt 1 tablespoon of butter, and place half of your scallops.  Sprinkle with 1 tablespoon of basil, and cook 4-6 minutes (until nice and golden brown)
  4. Cook the other half of your scallops just like step 3.
  5. Once pasta is cooked remove from pot, rinse and place in large bowl.
  6. In the same pot you cooked your pasta add the rest of your butter (7 tablespoons),  remaining olive oil (1/2 cup) 1/2 tablespoon of garlic powder, juice of half of lemon and  your Parmesan cheese. Cook until butter is melted, and add to your pasta.
  7. Add your scallops to the pasta mixture, mix well and serve!
Final Product

Saturday, December 6, 2014

Chicken And Shrimp Fried Rice

My boyfriend is obsessed with seafood, and loves Chinese food.  He found this recipe somewhere on Facebook and has been begging for me to make it.  I was super hesitant, because some of the recipes I have found on Facebook have turned out AWFUL.  This recipe had its faults, but was very easy to fix.  It was so easy, fast and best of all delicious.  He liked the rice more than take-out!


  • 3 cups prepared brown rice (I just cooked a whole box of rice)
  • 1 pound boneless skinless chicken breasts (cut in bite size pieces)
  • 1/2 pound shrimp (you can buy cooked shrimp, or raw...I used raw)
  • 1 bag of frozen pea and carrot mixture
  • 2 eggs
  • 3 tablespoons of sesame oil
  • 1/4 cup soy sauce

  1. Cook your rice according to directions.
  2. While rice is cooking, in a large pan add your sesame oil and vegetables... cook until soft (3-5 minutes)
  3. Once vegetables are soft add your eggs, cook until eggs are mixed in with veggies and no longer runny.
  4. Remove vegetables from pan and place in large bowl.
  5. In the same pan add your chicken, and cook till no longer pink. (10-13 minutes)
  6. Remove chicken and cook shrimp until pink (3-5 minutes)
  7. Add your rice to the meat and vegetables, and add your soy sauce.
  8. Mix well, and enjoy!
Final Product

Wednesday, December 3, 2014

Ham, Potato and Corn Chowder

The weather here has been so bizarre... it was so nice on Monday, I didn't even need a coat and yesterday it was rainy and FREEZING.  My day was dragging at work, and I decided that when I got home I was going to make a nice a filling soup that I have been dying to try.  I typically don't like soups/chowders with corn so I was a little hesitant, but it gave the chowder an awesome taste.  The recipe may not look like it makes a lot but trust me it make PLENTY.  This was a nice and filling soup, and perfect for a cold and rainy day.

Prep time: 10 minutes
Cook time: 45 minutes
Serving Size: 4-5 people
Cost- 15 dollars


  • 5 slice of maple bacon, diced (the maple bacon gives the chowder a great taste!)
  • 1/4 cup of butter
  • 3 garlic cloves, minced
  • 1.5 tablespoons of onion powder
  • 1 bag of frozen corn
  • 1 tablespoon of parsley
  • 2.5 tablespoons of flour
  • 3.5 cups of whole milk
  • 2 russet potatoes, cut in bite size pieces
  • 1 8 oz.package of honey ham, cut into bite size piece (again the honey ham really adds a great taste)
  • 1 teaspoon of salt
  1. In a large pot, add your butter and garlic and cook till butter is melted
  2. Add your corn, onion powder and Italian seasoning, and cook for about 3 minutes
  3. Add your flour, and cook until flour is soaked up.
  4. Add your milk and whisk until thickened (this may take anywhere from 3-10 minutes)
  5. Add your potatoes, and bring your mixture to a boil.
  6. Once boiling, reduce your heat and let mixture simmer for about 20-30 minutes.  ( Make sure your potatoes are soft, you may need to let mixture simmer longer if not)
  7. While your mixture is simmering add your bacon to a pan and cook till crispy.  Once crispy remove and place on a plate to drain excess grease.
  8. Once your potatoes are soft add your ham and cook for another 5 minutes
  9. Top with your bacon, and enjoy!
Final Product

Monday, December 1, 2014

Creamy Lemon and Chicken Alfredo

Lemon and alfredo sauce in one dish...does it get much better than this.  I found this recipe a while ago in a magazine and I have been dying to try it.  I actually made this the day before Thanksgiving (crazy right) I thought it would take FOREVER.  The sauce was so simple and is honestly the best tasting sauce I have made.  I will be making this over and over again!

Prep Time: 2 hours (time to marinate the chicken)
Cook Time: 40 minutes
Serving Size: 4-6 people
Cost: 10 dollars. (Cheaper if you can get chicken on sale)


  • 1 pound of boneless, skinless chicken breast
  • 1 box of your choice of pasta (I used bow tie noodles)
  • 3 tablespoons of lemon juice
  • 2 tablespoons of lemon pepper seasoning
  • 1/4 cup of butter
  • 1/2 cup of heavy whipping cream
  • 2 tablespoons of grated parmesan cheese
  • 1 tablespoon of onion powder
  • 2 tablespoons of minced garlic
  • 4 tablespoons of lemon juice (it may seem like a lot of lemon, but it's perfect)
  • 4 oz. of cream cheese
  • Parsley for topping

  1. Place your chicken in a large bowl, and add 3 tablespoons of lemon juice, and add your lemon pepper seasoning.  Let marinate for AT LEAST two hours.
  2. Once your chicken is done marinating, pre-heat your oven to 350 degrees and bake chicken for 15-20 minutes.
  3. While chicken is baking boil your water, and add pasta once boiling.
  4. While pasta is cooking add melt your butter, once melted add your whipping cream, cheese, onion powder, garlic, remaining lemon juice and cream cheese.
  5. Let mixture simmer for about 5-8 ,minutes (until thickened)
  6. Cut you chicken in bite size piece, and add to drained pasta.
  7. Pour your sauce over the chicken and pasta, top with parsley.
  8. Enjoy!
Final Product