This week was very interesting since I was asked to make a couple things that were not on the schedule. My family really wanted Fajitas so I made them and my family wanted Pizza so I made that too. Since we decided to have Easter Dinner a little early this year, I decided to make a cranberry glazed ham. It was so good. Since I have been wanted to try and bake some donuts, I thought this would be the week as well.
March 26 - Fajitas
A classic dinner that everyone in the family loves. Also a great meal if you are in a slight hurry for dinner. This time we stopped at Bridgeland Market and picked up some Guacamole since I know my brother likes that on his fajitas. Then you have to have the classic veggie combo of onions and peppers all heated up to make a wonderful veggie combo to add to the chicken.
- 1 package chicken
- Fajita flavour package
- Yellow and Red Peppers
- Cut the chicken into small pieces. Cook in a fry pan until being to get a nice crisp.
- Mix in the fajita flavour package.
- Cut the peppers and onions into strips and cook with seasoning of your choice in a fry pan for 5-10 minutes depending on how crunchy you would like them.
- Pull out all the toppings, sour cream, salsa, guacamole, and any others.
March 27 - Double Chocolate Chip Cookies
You can never go wrong with Chocolate Chip Cookies, so why not make them even more chocolatey with more chocolate. These were delicious, I love adding extra chocolate to cookies. These were made from a cake mix, so they ended up being a little softer than I think they should been. I don’t think they cooked long enough, since they were very very soft. Next time I would leave them in a little longer.
- 1 supermoist devil's food cake mix
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla
- 2 large eggs
- 1⁄2 cup chopped nuts (optional)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°.
- Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
- Stir in remaining cake mix, the nuts (if used), and chocolate chips.
- Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
March 28 - Pizza
Pizza. Oh so good! Love when you can buy flatbread, pizza sauce, cheese and some meat and you have a pizza. I love the simplicity of it. I know you can complicate it with making your own dough and all that, but why, just buy some flatbread. I just haven't figured out how to keep you toppings staying on the crust and not falling off like they always do.
- Pizza Sauce
- toppings of choice
- cheese of choice
- Place flatbread on a baking sheet, cover with pizza sauce.
- Top with your favourite toppings.
- Cook in preheated oven (400`) for 8-10 minutes.
March 29 - Mug Cake
I have previously made a mug cake and it worked so well, this time I don’t know what happened but it was dry and rock solid. I mixed everything the exact same but I guess it didn’t wanna mix completely or combine properly. I guess I will never know. Overall this is such a cool idea for a quick feeling of wanting cake but not making a whole cake.
- 2 tablespoons (2oz/ 60g) butter
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 4 tablespoons sugar
- 6 tablespoons flour
- tiny pinch of salt
- Icing of Choice
- Place the butter in a large mug and microwave it for 20 to 30 seconds until melted.
- Add the egg and whisk it in with a fork.
- Stir in the milk, vanilla, and sugar.
- Add the flour and salt. Mix the batter with a fork until smooth.
- Divide the batter between two mugs. Microwave separately for 50 seconds each until risen. Take care not to overcook or the cake will dry out fast.
- Top with icing.
March 30 - Cranberry Ham
Easter was upon us and instead of making a Turkey we made a ham. So I found this amazing Cranberry Ham that I wanted to try. You make the sauce with jellied cranberry sauce, which is very sweet. So in turn it made the Hame very sweet in my books, my family liked it so that was a bonus. We didn’t eat the whole ham, so we packaged the ham and had it on sandwiches and it tasted really good. I think it was because the cranberry sauce had fully soaked into the ham by then.
- 1/2 can cranberry sauce
- 1/4 cup orange juice
- 2 strips of orange zest
- 2 to 3 Tbsp brown sugar
- 1 Tbsp whole grain mustard
- 1/2 spiral-cut ham
- Let the ham sit at room temp for a couple of hours before cooking. This will help the ham heat more evenly in the oven with less risk of the outside edges drying out.
- Wrap the ham tightly in aluminum foil, place in a roasting pan, and heat in a 275°F oven for 2 to 2 1/2 hours (depending on the size of the ham, could be less or more time), until the internal temperature is 100°F.
- Place the jellied cranberry sauce in a small saucepan on low heat. Whisk in the orange juice and brown sugar until the brown sugar is dissolved. Add the strips of orange zest. Heat until bubbly and whisk until smooth. Then remove from heat, take out the orange strips, and stir in the mustard.
- When the ham is ready, remove from oven. Open up the foil and paint the ham with half of the glaze. Keep the ham uncovered and return to the oven, bake at 425°F for 10 minutes.
- Remove from oven and baste with the remaining glaze. Return to the oven on the lowest rack, and broil for 5 to 10 minutes (at least 6 inches away from the heating element) until the glaze is lightly browned and caramelized.
- Transfer ham to a serving dish. Use a paring knife to cut around the bone to separate the spiral cut slices from the bone. If you want pour some of the remaining pan juices over the ham.
March 31 - Taco Cups
Appetizer night. I really wanted tacos without making tacos. I used a cutter to cut the tortillas out to put them into the mini muffin tins. Then you make the taco meat and mix with onion. The night thing is you can top these with whatever topping you would like. We topped ours with sour cream, but you could have guacamole, salsa, or anything. They were very good.
- 1 lb lean ground beef, browned and drained
- 1 envelope taco seasoning
- Onions, diced
- 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
- Combine cooked beef, taco seasoning, and onions in a bowl and stir to combine. Line each cup of prepared muffin tin with a tortilla piece. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
April 1 - Butter Chicken and Lemon Donuts
I have been wanting to try to make my own Butter Chicken, but it was very difficult to find a couple of the spices I needed so I bought this sauce from Costco and it was delicious. Not spicy, very creamy. It was so good, I don’t think I would want to try and make my own since this was so good. I also decided to try and make some baked donuts and since my Mom liked Lemon, I made Baked Lemon Donuts. There was lemon overload in my books, but everyone really liked them so that was good. I am going to try and make some other kinds of donuts as well.
- 1 cup butter, divided
- 1 onion, minced
- 1 tablespoon minced garlic
- 1 can tomato sauce
- 3 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 1/2 pounds chicken
- 2 tablespoons vegetable oil
- 2 tablespoons tandoori masala
- Preheat oven to 375 degrees F.
- Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
- Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
- While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
- Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.