Friday, September 25, 2009


Hey Guys,

Ok, I have way to many blogs. It is time to downsize.
I will be redesigning all this weekend so watch out for my mess.

Future Blog:

Saturday, August 1, 2009

Ranch Chicken and Potato Packets

A few weeks ago we tried these Ranch Chicken and Potato Packets. They were super simple to make and added a nice variety to our meals. Our grocery store always has chicken thighs on sales. So, after a little research I found this recipe on the pillsbury website.

Step 1: Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.

Step 2: For each packet, place about 1 cup potato wedges and 3 chicken thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup ranch dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

Step 3: When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.

Step 4: Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.

Tuesday, July 28, 2009

Ramen Noodle Magic

Keeping the recession in mind I thought it would be a good idea to try some less expensive meals. My favorite one from last week was the Ramen Noodle meal. Surprisingly it was yummy as can be and pretty easy.

Cut 2 chicken breast in bite-sized pieces and coat with flour. Heat small amount of oil in a wok or large pan. Brown the chicken. In a small pot bring water to a boil and cook 2 packages of chicken flavored ramen noodles. Remove meat from heat on paper towels. Add 1 bag of stir fry vegetables you find in the produce area. Also, add the ramen noodle flavor packet and small amount of soy sauce/water. Drain the noodles and add to the vegetable mix along with the chicken. Serve with soy sauce.

Sunday, July 19, 2009


Step 1: Inspect clams. Discard any that look abnormal or are open.

Step 2: Soak the clams for 15 minutes in a brine solution. (1/3 cup sea salt to 1 gallon cold water). Repeat with fresh water for another 15 minutes.

Step 3: Scrub the clams under cold running water with a stiff brush.

Step4: Place ½ inch of beer in a pot with a cover. Place clams on a rack over the water (not in it). Bring the beer to a boil.

Step 5: Steam clams in a covered pot for 5 to 10 minutes, until their shills are open. Remove each clam as its shell opens. Serve Immediately.

Step 6: Sprinkle with old bay seasoning and serve with butter.

Tip: If you buy ahead of time place clams in a bowl in the fridge. That will allow them to breath. If they open partially tap on them and they will close.

Sunday, July 12, 2009

Note from Kristen: Fudge

I have tried and tried to make fudge. This time I think I tried the easiest recipe out there. The one with marshmallow creme. Fudge is just so temperamental. It really is an art. The first times trying it the fudge was so chalky. Last time it wasn't chalky but grainy. Like I crystallized the sugar. I've seen people make it in the microwave before. That sounds easy enough. I was hoping to have this amazing recipe for you guys but not so much. For now I will just stick to Rocky Mountain Chocolate Factory.