This is the quickest and easiest Thanksgiving dessert that I can think of, you can make it any time actually. This is so east that you can pick up the ingredients on your way to the party, make it and stick it in the fridge, and by dessert time it’ll be ready!
Are you ready? It’s just pudding pie
As easy as it was for me to delete my last post, it’s not so easy to delete from my life. I started the business with a partner, and as it often times goes, our creative visions ended up being very different. After a few months of trial and error and weighing it out in my head, I had to decide to let The Bus Stop Diner continue without me. I am still looking for my food truck, and still building my own ideas.
In the mean time, my fella and I have purchased our very first house! A charming three bedroom, two bathroom cottage with a fenced in yard for the dog friend to run. It’s in town, and there is plenty of room for gardening. We will be closing next month and moving in November. I can’t even convey our excitement!
I’ve been busy with work, web design classes, playing my drums, searching for new ideas to decorate our house and doing a lot of cooking. While saving for our house we have discovered all kinds of ways to cut unnecessary costs from our budget. We have both been eating breakfast and having coffee at home. I discovered an amazing granola bar recipe that I can’t wait to share with you! We have been taking our lunch to work, and going out less. We were struggling with dinner though. It’s so easy to just slip on down to our favorite bar and let someone else feed us. I have searched out meals, and planned dinners and tried new dishes to keep us from getting bored with the routine.
I happened to discover a tasty little dish that I got from a pile of old recipe cards that my sister was throwing away. It called for a some chicken pieces, so I bought a whole raw chicken and watched an amazing YouTube video on how to cut it.
It is absolutely not for the squeamish, but the result was plenty of chicken for dinner and next day lunch and two large breasts to put in the freezer. I took the chicken guy’s advice and used the carcass to make about 6 cups of broth that I portioned and froze. I stretched that little chicken just as far as I could! Thanks chicken!
Orange Chicken
350° 1 hour
1 frying chicken (3 – 3 1/2 lbs)
1 clove of garlic minced
2 Tbsp butter chopped into little pieces
tsp black pepper
4 Tbsp fresh orange juice
2 tsp grated orange rind (I used 1 orange for this recipe)
1 Tbsp brown sugar
After you dismember your chicken, or buy chicken like a normal person, put enough in a baking dish with a lid. I used the legs with the thighs attached, and the two wings so I could send leftovers with my fella.
Sprinkle the soy sauce, garlic and black pepper over the chicken and then drop the little chunks of butter on top. Cover and cook for 30 minutes at 350°.
While this was happening I cooked some rice and put some brussel sprouts and butter in a pan with a lid. I cooked the brussel sprouts on low for about 40 minutes and the result was tender amazingness.
When the timer goes off pull out the chicken and pour the orange juice and some rind over the chicken. Spoon all the juices over the chicken then sprinkle the brown sugar on top and put the lid on. Cook for another 20 minutes or until the chicken is cooked through.
When serving, garnish with a little more rind and a few orange slices. The sweet orange went perfectly with the bitterness of the brussel sprouts, and the rice kept it simple. This is one of my new favorite meals!
My love of vegetables and my hatred of processed food led me to the quest for the perfect homemade meatless burgers. This is my newest recipe, created in my kitchen and eaten for lunch today. Happy tummies all around.
I’ve been talking about stuffed cabbage for at least six months. It’s an old recipe of my mom’s and I just haven’t made it in years. No clue why, things just happen I suppose. So last night I go to the grocery store and get all the fixins’. I came home, cleaned out my fridge, like I do every time I go to the grocery store, washed my dishes and got started. I like to begin with a clean kitchen if possible.
I was happily prepping and taking pictures of everything when my fella arrived. Before I knew what had happened I had stuffed all the cabbage and put it in the pot. I absolutely forgot to take a picture of the stuffing process, that’s probably the most important part. Blame it on the booze, or the good conversation. I like to drink while I cook, and I really like to cook.
This is a recipe that I got from my mom. I grew up in the country, and behind the barn at the end of the field there was a fence row that grew huge blackberries. We would eat blackberries until we were sick of them, and then keep eating them. We never did any upkeep on the blackberries except to mow it back once in a while, and every year it would come back bigger and produce more. I can’t remember when they started dying out, but it was probably around the same time that I became a teenager and stopped caring about them so much. I’ll make blackberry cobbler later, when they’re in season. Last night I made strawberry cobbler.
I am the queen of late night dinners! Seriously, I usually eat dinner around midnight. On the menu tonight is some kind of easy and quick asian noodle and vegetable dish. I was craving some noodles. So here we go.
I am a 27 year old lady that just likes to create. Anything. Residing in Nashville TN and workin' as a waitress. Dreaming about being a writer, seamstress, artist, food truck owner and drummer.
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