Ooey Gooey Rich and Chewy Breakfast Dumplings

Have you ever tried Monkey Bread?   This is a delicious variation, and one the kids (and you) will love.  It's made of canned biscuits, marshmallows, butter, brown sugar and nuts (if you like).  They are also pretty fun to make.

Ooey Gooey Rich and Chewy Breakfast Dumplings

Ingredients:

1 can of biscuits.  The small kind with 10 in a can.
10 full-size Marshmallows.  I use Jet-Puffed because they are always consistent and good.
1/2 cup (1 cube) butter (melted)
1/2 cup brown sugar (more if you like)
1/2 c. chopped nuts (I used pecans)

Take the can of biscuits and open them.

Flatten each biscuit out a bit on a cutting board or flat surface.

 

Take a marshmallow

and roll it into the melted butter in a shallow dish. (I used a little flat dipping pan I use for dipping candies but you could use a pie plate or anything which is easy for you to dip these guys.)

Place the marshmallow on top of the biscuit.

Fold the biscuit over the marshmallow and seal the ends.  Try to make sure none of the butter gets in the "seams" as it will be a little tougher to seal the ends.

Place each completed "dumpling" into a square baking pan that has been sprayed with a non-stick spray. 

Set this aside for a second.

Now, add 1/2 cup brown sugar to the remaining butter.  Stir it up.  You might like to add more sugar.

Dump this mixture as evenly as you can over the dumplings.

Chop the nuts...

These aren't chopped

and sprinkle them over the top of the dumplings.

Bake at 400 degrees for 15 minutes.   They should look brown on the top, and bubbly.  Some of them even break open a bit and ooze out their delicious tastiness.

Serve to the minions of drooling mouths waiting to be fed.

They will gobble them up and you will be a hero.

Have fun being a hero.

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.

Korean Barbeque (Bulgogi) (You will want to eat this everyday!)

OK.  So I have the greatest Boyfriend in the world.  I'm so glad I married him.  Of course, he said he married me because he felt sorry for me and felt that I was an experiment.  That's okay.  I tell him that I was so desperate and he was there at the right time.

But, truly, after dinners like last night, I am SURE I got me just the right personal husband.  He made me some oh so fabulously ridiculously nummy, "goodlicious" (as J-GQ used to say) BULGOGI, (Korean BBQ).  His mom used to make this for his family when he was small (she was Korean) and he has passed it down to our family.  I'm pretty sure J-GQ will continue the tradition...

Are you ready?  HERE GOES!!  (And it's SOOO easy!)

BULGOGI (Korean BBQ)

Buy a big slab of ribeye.  You can get several steaks, or have the butcher slice it up for you.  Don't use any other kind.  This is the best and makes it juicy, tender and moist.  (This recipe is for about 2-3 lbs. of meat). 

 

If the roast isn't already cut into thin steaks, do so.  Then, slice each piece across the grain into smaller strips like so:

  

Put 'em all in a big bowl, because you're gonna need it.

Try to not waste any on the dog, who will be waiting and watching at your feet for a small tasty morsel to drop and wait at her mercy:

Marinade

Mix up the marinade, which consists of:

1/2 cup soy sauce

1 teaspoon sesame oil

1 Tablespoon sesame seeds

1 Tablespoon garlic powder, or 2-3 cloves fresh garlic, crushed

1/2 teaspoon ginger power, or about the same amount (or more) of fresh ginger, grated

3 Tablespoons sugar (can be white or brown)

5 green onions, sliced

1/4 - 1/2 cup water

All of the above ingredients can be adjusted to taste.  You might also want to make more, depending upon how much marinade you want to smother it in.

Continue to try to hold off the dog, who will try to be as patient as possible, or else will sulk.

Pour the marinade over the meat, and marinate it for a few hours.  Doesn't have to be forever.  Three hours or so is about right. 

It should look about like this:

Cover it and put it in the fridge, but take it out about 1/2 hour beforehand to get warmed up a bit before grilling. 

When you have put it in the fridge, you can take a few of the scraps of meat (without marinade, of course) and give it to the dog, but I wouldn't recommend it.  We found that the meat was little rich for ours.

 GRILL IT

When it's close to time to eat, GRILL the meat over a hot grill. You don't need to grill it very long...because you want it tender.  I was teaching piano lessons while this was being done, so I did not get a picture of it. 

However, once I remembered (but after people had already dived in) I got a photo of the finished product (I apologize for the mess....)

Serve this (so you will want to prepare this before hand) with potstickers (we use "Ling Ling" potstickers that we buy at Kroger or Walmart and that come with a handy, tasty pouch of dipping sauce- num.), rice, and a coleslaw salad.  I just got a bag of salad, put in some slivered almonds, and Asian Sesame dressing from the store.

Eat it all up and emote over how delicious this is, and how much your mouth loves it but that your stomach is not big enough to handle all that tasty goodness that your mouth wants to eat.  Remind yourself that you CAN make this again so that you don't gorge yourself like you will never eat it again, because, honestly, you will want to.

And, now you can see why I REALLY married My Boyfriend...

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.

Chick-en Verde

This nummy, easy meal is one of My Boyfriend's favorites. It can also be made with pork, but I am a chick-en chick. Cluck cluck. But don't call me chicken.

This is a one pot meal (well, two, if you count making the rice). So, I guess it is a two-pot meal, but still. It's easy.



Here goes!

Brown 2 lbs. of cut up chicken thighs, chicken breast, or pork chops/roast in a big pot (I used a dutch oven.)

Add a whole cut up onion.

Cook until the onion is soft and the chicken is cooked through.


Add 2 teaspoons oregano and 2 teaspoons ground cumin. You could add more or less of either if you would like.

Then, add 1 teaspoon salt and 1/2 teaspoon pepper. Stir into the meat and onions.

From here, add 1 large can of tomatillos and 1 can of Rotel Tomatoes. We like the hot ones, not the mild ones. Mix this into the mixture.

Then, add 1-2 cups of chicken broth.

While this is cooking, start cooking some rice in a rice-cooker or on the stove. I don't know how much exactly, just enough for the amount of people you have to serve. We only have 3 people and I made about this much rice, but will have a bunch left over. I used Japanese rice for the Mexican meal. Go figure.

Cook down the chicken mixture to a desired consistency. We like it sort of "stew-ish", but you can have it runnier or less runny.

Serve over the rice in a nice Mexican looking bowl. You can still serve it over rice if you don't have a Mexican-looking bowl, if you would like.

Eat it and listen to your husband tell you about its tasty goodness, how much he likes it, and that it has a distinctive tartness to it. Tell him that the tasty tartness is due to the tomatillos. When your son asks what tomatillos are, tell him they are a part of the tomato family, but they are green and small with little wrappers on them (but the ones in the cans don't have the little wrappers).

Let me know if you make this and what you think about it! Or, you can let me know what you think about this BEFORE you make it, too,  by leaving a comment below!

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.

My Rendition of Panera Bread's Fuji Apple Chick-en Salad

I was so happy when I discovered Panera Bread.  Not only is the food delicioso, but, it's cheaper to feed a family of three there than at Wendy's...and it' SOOO much better for you!

The one item I love the most is the Fuji Apple Chicken Salad.  I decided I would try to recreate it at home, and this is what I came up with.  Give it a try and see if you like it!
 

FUJI APPLE CHICK-EN SALAD

Salad Ingredients:

Lettuce. ( I used a bag of Italian Mix, and also cut up 1/2 a head of iceberg lettuce, cuz that's what I had on hand.  I really prefer the romaine, but I had some of that in the above stated bag...)

1/2 red onion (I didn't have really all that much, so I added a few sliced green onions.  That was good, too.)

Chicken Breasts, grilled (I used about 4 of them and grilled them on my Panini press.  I may have overcooked them a bit, but I'll do better next time.  I think about 6 minutes on the panini is good.)  I seasoned these with Chef Paul Prudhomme's Poultry Magic, but you could use sage, salt, and pepper.

Feta cheese (I used about 1/2 a container -- 4 oz., and crumbled it up all by myself.  I could have bought it already crumbled, but I wanted to try my hand...)

1 large roma tomato (cut up).  (You might want more, so add more.)

About 1/2 cup of pecans.  (You can use more if you want.)

1/2 bag or so of Apple Crisps.  I love these guys.  I used the regular ones:

Mix all of these ingredients together.  Right before you are ready to eat, pour the Apple Cider Dressing (below) over it and toss.

Here is the recipe for the Apple Cider Dressing:

1/2 cup Miracle Whip

2 1/2 Tablespoons Apple Cider Vinegar

1 - 2 Tablespoons Sugar (to taste)

Mix all together and toss  into the salad.

Serve with a nice whole wheat baguette.  It is very filling and very good!  J-GQ asked for this for dinner tonight and I had to oblige...

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.

Springtime (or ANYTIME) Skillet -- nummy one dish meal!

We had this for dinner tonight.  Num.  It is such an easy-to-make meal, and is real COMFORT FOOD.  This recipe was posted on facebook by my friend Amy Sioux -- it is her husband's mom's recipe -- but now it is mine.

SPRINGTIME SKILLET

Brown 1 lb. ground beef in a deep skillet.

Add to this one medium yellow onion (diced), 2 cloves garlic (minced), 3 carrots (diced), and one large potato (diced):

Add 6 cups water, 1 tablespoon soy sauce (can add more or less to taste), 3/4 cup rice, 1 teaspoon salt, and 1/4 teaspoon pepper.  (Spices can be adjusted to taste).

Bring to a boil and then once it starts to boil, cover and simmer for about 45 minutes.

Be sure to stir every so often.  Cook until rice and vegetables are tender. Consistency should be like a think stew, not runny. You can either remove the lid and cook or add water as necessary to get the correct consistency.

Serve up in bowl and enjoy!  Delicious!

 

Thanks, Amy!

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.

Grandma Dee's Chick-en Teriyaki (uses only one pan!)

This recipe is one that was passed down by my mom, and is absolutely one of my favorites.  This is so easy to prepare, and is great to make up for others who may need a meal cooked for them.  Just add some rice and a little Asian salad and you have a wonderful meal!

Chick-en Teriyaki

Thaw out 3 lbs. of chicken (you can use a whole cut up chicken, bone-in chicken thighs,or skinless/boneless chicken thighs.  I used skinless/boneless because that's what I had.  You could use breasts, too, but they are typically not as moist and flavorful as the thighs.) 

In a 9x13 pan, mix together 1 cup soy sauce, 1/2 to 1 cup brown suger (depending upon how sweet you like it),  1 clove garlic or 1 teaspoon powered garlic (I used the powdered 'cuz I was kinda in a rush), 1 teaspoon powdered ginger (you can use fresh if you want, but I was fresh out).

You can also add a small can of crushed pineapple to this, but I didn't have any.

Cut up 1 green pepper and 1 onion and stir it into the sauce.

Press the chicken into the sauce, coat them, and lay them out evenly in the pan.

 

Sprinkle with salt and pepper and sesame seeds.

Marinate a few hours, by turning the chicken over every so often. (You don't have to marinate it, really -- it's good even if you just rush it together.  It's just better marinated.)

Cover with foil and cook at 350 degrees for 1/2 hour.

Uncover and cook about 45 minutes to an hour more, until it's all bubbly.

Serve over rice (I use this kind:)

and serve with a nice salad with fried crunchies, almonds, and a nice Asian dressing.

Enjoy!

Recipe in full below:



Chick-en Teriyaki

3 lbs. of chicken (whole cut up chicken, bone-in chicken thighs, or skinless/boneless chicken thighs.)

In a 9x13 pan, mix together:

1 cup soy sauce
1/2 to 1 cup brown suger (depending upon how sweet you like it)
1 clove garlic or 1 teaspoon powered garlic
1 teaspoon powdered ginger (you can use fresh if you want)

You can also add a small can of crushed pineapple to this

Cut up 1 green pepper and 1 onion and stir it into the sauce.

Press the chicken into the sauce, coat them, and lay them out evenly in the pan.

Sprinkle with salt and pepper and sesame seeds.


Marinate a few hours, by turning the chicken over every so often. (You don't have to marinate it, really -- it's good even if you just rush it together.)

Cover with foil and cook at 350 degrees for 1/2 hour.
Uncover and cook about 45 minutes to an hour more, until it's all bubbly.

Enjoy with rice and salad!

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.