When it comes to desserts, the Kitchen Chicks know a thing or two. They aren’t always pretty, but they are most certainly delicious! But, that got me thinking – how do you make beautiful desserts? Then it occurred to me that beautiful desserts, like a lovely home, are typically decorated appropriately. So, I came up with 30 decorative ideas (some classic, some modern) to make all of your dessert dreams come true. Continue reading
The Kitchen Chicks had a great year in 2013! From cooking together in Texas, to collaborating over Skype to posting our favorite family recipes for you all to enjoy it has been spectacular! To celebrate the success of the last year and to ring in 2014, we’ve consolidated our most popular recipes into one post!
It’s no surprise that they Joy of Cooking Oatmeal Cake came in first place. Anything from the Joy of Cooking is amazing. If you haven’t tried that recipe yet, definitely add it to your New Year Resolutions list 🙂
Which was your favorite in 2013?
Dear readers,
Thanksgiving is the time of year when family and friends get together to share warm stories, eat delicious food, and give thanks for one another. Or, at least that’s what the people outside of the kitchen believe. If you’ve ever cooked a Thanksgiving dinner, you know that along with all of the good there comes a lot of…stress. Planning, shopping, cooking, storing, cleaning, preparing, and entertaining are just a few things that go along with hosting Thanksgiving dinner. If this is your first time hosting Thanksgiving, you’re probably starting to feel that pressure right…about..now. 🙂
Momma Chick and I can relate. Growing up Momma Chick hosted Thanksgiving every year for our family cooking for 10+ people at a time. As she moved from station to station checking this, stirring that, wiping off surfaces and passing food trays around I took in the excitement. Now that I’m older and make Thanksgiving dinner for my own guests (sometimes in October for Canadian Thanksgiving), I can fully appreciate the system and structure Momma Chick had in place all of those years.
This year, Momma Chick and I will be cooking together in her Texas coop, so we put our heads together to come up with an easy to execute plan. As we began putting together recipes and shopping lists it dawned on us: Why don’t we share this with our friends?!
So, that’s what we’re doing. Together we’ve created a Thanksgiving Planning Guide with 20+ recipes in menu format. It includes a complete shopping list, a countdown to mealtime with an hour-by-hour cooking timeline, complete with how and when to set your table, and tips and tricks for hosting a memorable Thanksgiving.
We hope this guide will help make your holiday less stressful and more memorable. Let us know what you’re most excited to cook this Thanksgiving in the comments!
Happy Thanksgiving,
Baby Chick
P.S. Momma Chick says hi
Here’s a wonderful cobb salad to cool your warm summer days. It’s delicious. Even Papa Chick asks for this salad for supper on occasion. Momma Chick gets her eggs straight from the henhouse, but she’s sure the grocery store will have some that are satisfactory if you’re running low. Sliced chicken can also be added in true Cobb style, but, of course, Momma Chick prefers it without. 😉
Ingredients:
Salad greens: I prefer iceberg
3 green onions sliced in slender circles
2 boiled eggs, quartered
1/2 avocado, cut into 1 inch pieces
8 grape tomatoes, sliced in half
2 pieces crispy bacon, crumbled
blue cheese crumbles (feta will also work)
Cucumber salad dressing
Gather your ingredients
Layer the ingredients on top of the greens in the order given and top with your favorite dressing. I think blue cheese is traditional, but I like cucumber ranch because it is lighter.
Finished salad without dressing
Finished salad with cucumber ranch dressing
I’ve had a craving for enchiladas, but not just any enchiladas, something different, something flavorful, something EASY!!! I hope you find these easy shrimp enchiladas as tasty as we do. Here’s the recipe:
Easy Shrimp Enchiladas
1 lb large shrimp (deveined and all shell removed)
1/4 cup olive oil
1 tsp ground ginger
2 cloves crushed garlic
1/2 tsp tabasco sauce
5 eight inch flour tortillas
1 cup sharp cheddar cheese
2 cups salsa
Begin by mixing the olive oil, ginger, garlic and tobasco in a medium sized bowl or dish. Mix in the shrimp making sure each one is fully coated with the mixture. Let chill in the refrigerator for 2 hours.
Chill the shrimp for 2 hours
Once the shrimp has marinated and chilled, lay out the tortillas and fill with shrimp.
lay the shrimp on the tortilla
Now add a little cheese and some salsa.
Add cheese and salsa
roll up the tortillas and place in a 9X9 pan. I put 4 enchiladas across and one across the top. top with salsa and remaining cheese. I’m going to freeze mine for baking later, so I’ll add a picture of the baked dish later. Bake at 350 degrees for 20 minutes or until the shrimp is no longer pink.
Ready to bake!
Serve with a nice garden salad.
Easy and Delicious Recipes Every Week 