<![CDATA[Homemade Wonders - Blog]]>Mon, 14 Aug 2017 15:19:05 -0400Weebly<![CDATA[Family Favorite Burger Sauce]]>Wed, 09 Aug 2017 19:01:01 GMThttp://homemadewonders.com/blog/family-favorite-burger-sauce
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My family loves condiments...like ALL the condiments. There are days were I think we are having something for dinner just to have the condiments that go with it. It's really kind of sad when you think about it.

Like the other day, I'm all "let's have burgers on the grill tonight" and everyone else is immediately imagining what they will have on top of it. I hear shouts of bacon!, cheese!, mayo!, ketchup!, don't forget the BBQ sauce! (this from the middle child who only ever eats BBQ and puts it on everything). No one seems to be imagining how good the burger is going to be. BTW, it was delicious.

In an effort to stream line the burger toppings, we created this kind of all-in-one sauce to go on top of our burgers. It's got the ketchup, the mayo and even some pickles. Yum! It's especially good over some melty cheese with a couple slices of applewood smoked bacon. Everyone is happy, except BBQ girl, and there are less other condiments stretching across the table and taking up space.
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Family Favorite Burger Sauce
serves 5

1/4 cup mayo
1 tablespoon sweet pickle relish
1 tablespoon ketchup
1 teaspoon sugar
1 teaspoon dried minced onion

In a small bowl, stir together all the ingredients until well blended. Cover and refrigerate at least an hour before serving.
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Bourbon Chicken]]>Fri, 21 Jul 2017 19:34:51 GMThttp://homemadewonders.com/blog/bourbon-chicken
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No bourbon was actually used in the making of this chicken so this is super kid-friendly!

I've heard it rumored that bourbon chicken wasn't actually called that because it used bourbon but more because it came about on Bourbon St in New Orleans. Anyone know for sure? No matter how it got it's name, Bourbon chicken seems synonymous with American mall food and secret indulgences.

Many years and a couple of children ago, I spent a winter working in the mall. When working in the mall, they can make it difficult to bring in your own lunch and you never get enough time to leave the mall for lunch so you are stuck eating whatever the food court has to offer. Usually it's overpriced and over processed, but secretly very tasty at times. Bourbon chicken was my guilty mall food pleasure.

It's been so long that I can barely remember what that mall bourbon chicken actually tasted like so I'm not sure how close this really is. It satisfies the memory I have of that mall food though and I'm sure it has to be way better for me. Bonus....the kids love it to!
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Bourbon Chicken
1/2 cup
cold water

1 tablespoon cornstarch
1 tablespoon vegetable oil
1 garlic clove, minced
1/4 teaspoon fresh ginger, minced
1/2 - 1 teaspoon sriracha (depending on how spicy you want it)
1/4 cup apple juice or pineapple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/3 cup soy sauce
1 pound
boneless, skinless chicken breasts, thighs or a mixture of both; cut into bite-size pieces
Cooked rice

In a small bowl, mix together the water and cornstarch. Add the remaining ingredients except chicken and rice. Mix well.

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned.

Add sauce mixture and bring to a hard boil. Reduce heat and simmer for 10 minutes uncovered or until sauce is thickened and coats te back of a spoon.

Serve over hot rice.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Korean Beef Bowl]]>Mon, 17 Jul 2017 18:35:36 GMThttp://homemadewonders.com/blog/korean-beef-bowl
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My sister recently posted a version of this recipe on Facebook with the caption "Dinner was a hit! 300,00 thumbs up!"

This intrigued me of course and I had to see what she was raving about. Thankfully my sister and I have similar tastes so I knew whatever was going on it had to be pretty tasty to get her family excited like that.

I had some ground beef already hanging out in my fridge so I tried her version the next night. It was good, but, no offense to my sis, I knew it could be better. I swapped a couple ingredients and changed the way the recipe was prepared. When I made it again my family finally gave it the 300,00 thumbs up my sister had promised.

It is so easy and amazingly quick on a night when everyone is screaming they are hungry. If you have leftover rice from another meal, you can have this done in under 15 minutes. Otherwise you will need only as long as your rice takes to cook.

We love to serve it with a green vegetable....peas, snow peas, brussel sprouts, green beans, etc. but you could serve it up with whatever veg your family has in the fridge that needs to be used up.
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Korean Beef Bowl

1 pound ground beef
3 cloves garlic, minced
1/2 tsp. fresh ginger, minced
3 green onions, sliced (separate the white and green parts)
1 tablespoon sesame oil
1/4 cup brown sugar
1/4 cup soy sauce
1/2 to 1 tsp. sriracha (depending on how spicy you want it)
Cooked Rice

In a medium skillet, brown the ground beef until just a little pink remains, drain the ground beef and return skillet to heat.

Add the garlic, ginger, white parts of the green onions and sesame oil. Continue cooking until no pink remains in beef, about 2-3 minutes.

In a small bowl, mix together the brown sugar, soy sauce and sriracha. Add to cooked beef mixture. Cook over medium heat 3-5 minutes or until sauce thickens slightly and coats beef.

Serve over cooked rice. Top with remaining green onions.



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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Bacon Ranch Coleslaw]]>Thu, 15 Jun 2017 18:50:22 GMThttp://homemadewonders.com/blog/bacon-ranch-coleslaw
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Picnic season is finally here!
There is something so special about family gatherings, buckets of fried chicken, and tables of salads ready to feed a crowd. I love summer food!
Prepping for summer meals is so easy too! Most dishes can be made ahead of time so you have a lot more time to spend socializing instead of hiding in the kitchen while everyone else has the fun. This coleslaw is one of those super easy make ahead side dishes. Everyone I know loves it and it only takes a few minutes to make.
My kids love this as is, but they will also pile it on top of BBQ pork, burgers, and I've even seen one of them top some baked beans with it before. Can't say I understood that one completely, but hey, they ate it!
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Bacon Ranch Coleslaw
1 bag (10 oz.) angel hair coleslaw
2 medium carrots, peeled and shredded
4 strips bacon, cooked and crumbled
1/4 cup mayonnaise
1/4 ranch dressing (use your favorite!)

In a mixing bowl, whisk together the mayo and ranch dressing. Add in coleslaw mix, carrots, and bacon. Fold over with spatula until completely coated. Serve immediately or cover and refrigerate until ready to serve.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Slow Cooker Hawaiian Sticky Chicken]]>Wed, 24 May 2017 17:59:17 GMThttp://homemadewonders.com/blog/slow-cooker-hawaiian-sticky-chicken
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Ever since I received some homemade pineapple jam from a friend last year, I've become obsessed with finding ways to include pineapple in my life. I think sometimes I should live in Hawaii instead of the frozen midwest with as much pineapple and coconut I consume. I don't think we'll be moving any time soon though.
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I love everything about pineapple. It has this sweet yet tart thing going on that pairs so well with chicken, pork, shrimp and practically everything else in my kitchen.

And the kids like it.

Seriously. That's like hitting getting the gold star in mommy-hood when both the parents and the kids can agree on what's for dinner. If it has pineapple we are golden.

Even better than the pineapple is the fact that this dish uses the slow cooker. I love my slow cooker! I use it almost exclusively during the hot summer months instead of heating up the kitchen with the stove and oven. Plus it frees up time to play outdoors since we only have summer for like 3 days.

If you don't have an awesome friend to make you pineapple jam and you can't find it in the store you can always substitute apricot, mango, orange, or anything else that has that sweet-tart thing happening.
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Slow Cooker Hawaiian Sticky Chicken
2 pounds boneless, skinless chicken breasts
3 cups chicken broth
1 can (20 oz.) pineapple tidbits including juice in can
3 cloves garlic
1 teaspoon salt
1/2 cup pineapple jam
1/4 cup soy sauce
1/4 cup hoisin
1-2 teaspoons sriracha (depending on how much spice you want)
1 tablespoon cornstarch
hot cooked rice
4 chopped scallions for garnish
black sesame seeds for garnish

Place the chicken breasts, chicken broth, pineapple and it's juice, garlic cloves and salt in your slow cooker (I used a 6qt slow cooker) and set on high.

Cook for 3-4 hours (or until chicken is cooked through) then remove the chicken to a cutting board.

Drain the broth from the slow cooker into a large measuring cup or bowl. Measure out 2 cups of the broth and put it back into the slow cooker. Scoop out as much of the pineapple as you would like and return it to the slow cooker as well.

Add the pineapple jam, soy sauce, hoisin, sriracha, and cornstarch to the broth and whisk to combine.

Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.

Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Bacon Chicken Ranch Mac & Cheese]]>Wed, 03 May 2017 17:47:41 GMThttp://homemadewonders.com/blog/bacon-chicken-ranch-mac-cheese
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Bacon.
It had me at bacon.

I seriously can't even begin to tell you how ridiculously addicting this mac & cheese is. After trying this you will never go back to that boxed stuff again.

We love this for lunch and we adore it for dinner. Honestly my family would eat this all the time if I let them. I don't though so when we do have it, it's an amazingly gooey, cheesy, bacon-y treat.
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What is more classic than the flavor of chicken, bacon, and ranch? You will find it wraps, sandwiches, potatoes and even pizza! Who doesn't love it? When I first made this I had hope that those classic flavors would carry through the dish, but I never expected how well everything would work together! It was a delicious surprise when we first dug in.

We've found this works really well served with a green salad or other green vegetables. Maybe it's that pop of color on the plate the enhances the meal?
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Bacon Chicken Ranch Mac & Cheese

16 ounces uncooked medium shell pasta
¼ cup butter
¼ cup flour
½ teaspoon salt
A dash of black pepper
1  1/4 cups milk
3/4 cup ranch dressing
2 cups shredded cheddar cheese or a cheddar mix (8 ounces)
1/3 pound bacon, cooked and crumbled
1  1/2 cups diced leftover cooked chicken (I love rotisserie chicken for this!)


Cook shells according to package directions.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in flour, salt and pepper. Slowly add the milk and ranch dressing; cook while stirring until the mixture becomes somewhat thick. Stir in the cheese until melted. Remove from heat.

Drain shells and add them to the cheese sauce. Add the bacon and chicken. Stir to coat.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Caramel Corn Crunch]]>Fri, 23 Dec 2016 18:45:33 GMThttp://homemadewonders.com/blog/caramel-corn-crunchI love giving homemade gifts at Christmas time! Something homemade really tells a story about how you took the time out of your own life to think of someone else. That you cared enough to spend your time making something the other person would enjoy.
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This caramel corn crunch makes a great gift during the holidays. It's sweet and crunchy, plus it just looks so darn pretty! It doesn't take much time and is perfect for that needed last minute gift.

I made a few batches of this for our church Christmas party this week. We were having a white-elephant gift exchange and I decided this year I was going to give a gift that someone would actually enjoy receiving. Who wouldn't love a big 'ol bag of caramel corn?? A few frosted sugar cookies to go along side it and I had a gift I was proud to take to the exchange.

I even had enough leftover to snack on when I was done. Yum!
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Caramel Corn Crunch
9 cups popped popcorn
9 cups rice Chex cereal
1 cup sliced almonds
1 cup butter, cubed
1/2 cup light corn syrup
2 cups packed brown sugar
1/2 teaspoon baking soda

In a very large heat-proof bowl, (you want the largest one you own, seriously!) combine the popcorn, cereal and almonds; set aside.

In a large saucepan, melt the butter; stir in the corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally.


Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly. I like to pour a little, stir, pour a little more, stir, etc.

Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes.

Spread on waxed paper to cool. Store in airtight containers.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Grilled Parmesan Corn]]>Thu, 15 Sep 2016 15:42:39 GMThttp://homemadewonders.com/blog/grilled-parmesan-cornShow of hands....who has been going to their local farm stand at least once a week?
Isn't is awesome to support local farmers?
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Our town has really been trying to get local food to the people. We have a brand new farmer's market right downtown every Saturday and while for the moment it only has a few vendors, I'm hoping that it will grow over the next few years. I've been getting some amazing produce every Saturday including cucumbers that I turned into pickles and some kale that was absolutely delish!

Besides the farmer's market, I also found a farm stand at the very end of last season and couldn't wait to see what they offered this year. That is where I got this amazing sweet corn on the cob. It was so plump and juicy and the color was gorgeous! I knew this corn had to be made into something extra special when I brought it home. Usually I'm a boil it and add butter and salt kind of girl, but these beauties deserved the grill. Garlic and cheese and grilled to perfection!
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Grilled Parmesan Corn

6 ears corn, shucked and cleaned
3 tablespoons butter
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons parsley, minced

Heat grill to medium-high heat.

In a medium saucepan, melt butter. Turn off heat and add oil, garlic, Worcestershire sauce, salt and pepper. Stir until combined.

Brush corn with butter mixture. Place corn on grill. Grill about 10 minutes, rotating occasionally until each side is cooked.

Remove corn from grill and top with cheese and parsley.
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Baked Pineapple Ginger Chicken]]>Mon, 11 Jul 2016 19:02:30 GMThttp://homemadewonders.com/blog/baked-pineapple-ginger-chicken
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I am beyond blessed to have friends that love to share their own homemade wonders as much as I do. I was gifted these beautiful jars of pineapple jam a few weeks ago and I knew right away I had to use them for something extra special.
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We're huge fans of sweet & spicy asian flavors and pineapple fits into that very well. The jam mixed with some soy sauce, ginger and sriracha for kick, makes the most delicious sauce for crispy oven baked chicken pieces.

Serving it over a bed of rice with pineapple chunks and a few veggies makes a perfect summer night meal. It's a taste of the tropics right on your plate!
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Baked Pineapple Ginger Chicken

1 1/2 pounds chicken breasts, cut into bite size pieces
2 eggs
2 tablespoons water
nonstick cooking spray
1/2 teaspoon coconut oil (or olive oil)
1 can (8 oz,) pineapple chunks, drained, reserving pineapple juice for sauce

Chicken Breading
1 cup flour
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt

Pineapple Ginger Sauce
Juice from drained pineapple chunks
1/3 cup pineapple jam or preserves
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup brown sugar
3 garlic cloves, minced
1-2 teaspoons freshly grated ginger
1 teaspoon Sriracha
1/2 teaspoon salt
2 teaspoons cornstarch


Line a baking sheet with aluminum foil; spray foil with cooking spray.

In a large bowl, whisk eggs and water together.

Combine breading ingredients in large gallon size ziplock bag. Dip the chicken pieces in the egg wash, let excess drip off then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.

Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.

While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired.

In a large bowl, toss baked chicken with sauce using a spatula until evenly coated. Serve with rice and pineapple chunks. Garnish with sliced green onions if desired.

**This is also wonderful served with some stir-fried pea pods and carrots  or whatever other vegetables you desire.
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Grilled Brussel Sprouts]]>Thu, 23 Jun 2016 18:47:28 GMThttp://homemadewonders.com/blog/grilled-brussel-sprouts
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My kids are just as picky about their vegetables as anyone else. One likes corn, another only wants peas, but thankfully they can all agree that brussel sprouts are awesome! Which is a really good thing considering how much their momma loves them.

Our absolute favorite way to prepare them has always been pan fried with bacon and I never thought that would change. I mean they have bacon! How can you go wrong with bacon??

But then I discovered grilling the brussel sprouts.

Mind blown.

They get this melty texture and grilling them brings out all those sweet, long roasting flavors. They are quite literally transformed to the most delicious sprouts I've ever had.

Honestly they barely even need the glaze after the olive oil and salt & pepper. But use the glaze. You'll thank me for it later.
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Grilled Brussel Sprouts

1 pound brussel sprouts, as uniform in size as possible
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons brown sugar

Skewers - metal or wood. If using wood be sure to soak them for 30 minutes prior to using to prevent catching them on fire

Heat grill to medium.

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.

Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil and salt & pepper; toss to combine.

Allow the sprouts to cool until you can handle them. Skewer 5 to 6 brussels sprouts onto each skewer with the stem ends facing in the same direction.

In a small bowl, combine the vinegar and the brown sugar.

Place the skewers onto the grill. Cover and cook for 5 minutes. Lightly drizzle with vinegar mixture.

Turn the skewers over and continue to cook for another 5 minutes. Drizzling again with the vinegar mixture.

Serve immediately.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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