Chicken Foil Steamer

This meal was a delicious little experiment modified from this recipe to suit my own tastes. I subtracted the stuffing, and added a few extra gems. Its a great light dinner that will leave you feeling healthy and satisfied.

Ingredients: (Per steam pack)

  1. 1 C. chopped broccoli

  2. 1/4 C. diced red onion

  3. 6 oz. chicken breast- sliced thin

  4. cheese (I used Pepper Jack)

  5. 2 slices pre-cooked bacon, crumbled

  6. 1 T. Creamy Italian dressing

Materials:

  1. large sheet of foil

  2. cooking spray

  3. cookie sheet

  4. oven (set to 400)

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Let’s Get Started:

  • Pre-heat your oven to 400.

  • Lay a large sheet of foil on the cookie sheet, and coat generously with cooking oil.

  • Place the chicken breast in the center of the foil. You want the chicken to be this so it will cook completely. I actually had to slice mine in half.

  • Combine the broccoli and onions and cover the chicken.

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  • Layer the cheese and bacon on top of the veggies. I didn’t use a lot of cheese, but you can always add what you think is necessary.

  • Drizzle the dressing over the top.

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  • Loosly wrap the foil around the chicken and fold to seal. Make sure you’re leaving room for heat to circulate within. Don’t suffocate your chicken!

  • Slide into the oven for 20-25 minutes. You need to know whether your oven typically cooks quickly or slowly. You can’t check for progress once it’s baking.

  • When you remove the packet, puncture it to allow the steam to escape.

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  • Once you’ve seen the steam escape, feel free to unwrap and admire your creation.

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MMM…

I served my chicken with mashed potatos and gravy. Next time I’m going to try chopping up the chicken dish and adding it to a side salad for an even healthier option.

Happy Cooking!

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Butterbeer Magic

It’s time that I made a confession:

{I’m a Harry Potter fan}

I waited in line at midnight to buy the books and see the movies, and I cried like a little kid when the final movie was released last year. If I ever get time away from school and work, I would love to visit the them park at Universal Studios in Orlando. Unfortunately, I have prescious little free time, so for now I’ll have to make due with my own version of a HP classic: Butterbeer!

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This drink is warm, sweet, and deliscious. There are countless versions floating around on the internet, but I believe that only the simplest ingredients can make a treat to rival any of the difficult versions. My demonstrations are made on a stovetop, but the recipe can just as easily be produced in a single-serving, microwaveable format.

{Ingredients}

  • 2 Tbsp butter
  • Butterscotch topping
  • Cream soda

For this demo I used Smucker’s Ice Cream topping, but in previous trials I melted butterscotch chips and they worked just as well.

You also don’t need to use the expensive cream soda. Walmart and grocery stores often sell in-house brands which cost very little. I used IBC so that I could have the glass bottles for another upcoming project.

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{Melting Down}

To get started, place the butter in your pan and begin to melt on low.

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Next, add about half of the jar of butterscotch (3/4 C.) and increase to medium heat.

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Bring the combination to a boil for three minutes. Make sure to stir so the butterscotch does not stick to the sides.

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Next, remove the pan from the heat a evenly distribute the mix into two glasses.

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Before the butterscotch can cool, fill the remainder of each glass with cream soda.

Careful! The drink will fizz excessively, and you don’t want to make a sticky mess all over the counter.

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There you have it! Butterbeer that anyone can enjoy. If you’re not a complete HP nerd like I am, you can still enjoy the drink as a warm alternative to hot chocolate on cold winter nights. Personally, I like to enjoy a glass while sitting by the fire.

{Microwave Alternative}

Want an even easier recipe? Divide the butter and butterscotch into two glasses. Microwave each for 1 minute, 30 seconds (stirring every 30 seconds) or until bubbling. Remove from the microwave and pour in the soda. Voila, the fastest recipe you’ve ever made!

{Side Dish}

If Butterbeer wasn’t enough, this deliscious pumpkin dip is a perfect side snack. Three ingredients make a light, whipped dip that tastes wonderful with graham crackers.

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{Ingredients}

  • 1 can of pumpkin
  • 1 packet of instant vanilla pudding
  • 1 8oz container of Cool Whip

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Combine all ingredients in a large bowl.

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It’s almost too easy, but there you are. Refridgerate and serve with graham cracker sticks at your next gathering, or when you just have the munchies.

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