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Friday Finds Linky Party #13

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Welcome to another edition of Friday Finds! You guys always link up the best projects! Below are our picks for the week. Want to be featured too? Then link up and maybe we’ll feature you in the next installment of Friday Finds!

Friday Finds Linky Party! #linkyparty #fridayfinds
Erin from Strawberry Mommycakes || Instagram || Pinterest || Facebook

 

DIY Earring Storage Box from Gluesticks
Friday Finds Linky Party! #linkyparty #fridayfinds
Jenny from Bloom Designs || Instagram || Pinterest || Facebook

 

 
Dark Chocolate Peanut Butter Cups from Gluesticks
Friday Finds Linky Party! #linkyparty #fridayfinds
Brandy from Gluesticks || Instagram || Pinterest || Facebook
 
 

 

Desk Makeover from Just My Little MessFriday Finds Linky Party! #linkyparty #fridayfinds

Linda from Craftaholics Anonymous || Instagram || Pinterest || Facebook
 
 

 

Easy Green Onion Dip from Honey and Birch
Friday Finds Linky Party! #linkyparty #fridayfinds
Vanessa from Tried & True || Instagram || Pinterest || Facebook

Rag Quilt Tutorial from Refresh Living

Friday Finds Linky Party! #linkyparty #fridayfinds
Crystal from Cooking with Crystal || Pinterest || Facebook
 
Printable To-Do Lists at New Mama Diaries
 
Friday Finds Linky Party! #linkyparty #fridayfinds
Devin & Tara from Salt & Pepper Moms || Instagram || Pinterest || Facebook
 
 
Easy Valentine Heart Specimen Art from Shaken Together Life
Friday Finds Linky Party! #linkyparty #fridayfinds
Aki from Minted Strawberry || Instagram || Pinterest || Facebook

 

Suitcase Table Makeover from Mabey She Made It
 
 

Post your favorite link from this week to have a chance to be featured in our post next week or to get pinned to our Friday Finds Pinterest Board!


filed under Misc.


Crispy Onion Chicken

cripsy+onion+chicken

Are you ready for a SUPER easy dinner recipe?

It only consists of 3 ingredients!

The fried onions give it a nice crunchy texture and then the mustard (depending on what type you use) hits you with flavor.

I served this with veggies and twice baked potatoes and rolls!

I used this Dusseldorf mustard from White Castle and I loved the tangy vinegar flavor it gave the chicken.

unnamed (1)

 

Ingredients:

4 boneless, skinless chicken breasts

¾ cup mustard, any kind you like (dusseldorf, honey, dijon)

2 cups french’s fried onions, crushed

 

To Make:

Preheat oven to 375 F.

Line a casserole dish with foil and coat with cooking spray.

Dip each chicken breast in honey mustard and coat in crushed onions.

Place in a prepared dish and bake 30-35 minutes, or until internal temperature is 165 degrees F.

cripsy+onion+chicken

 

 

cripsy+onion+chicken

 

Crispy Onion Chicken
Print
Ingredients
  1. 4 boneless, skinless chicken breasts
  2. ¾ cup mustard (any kind, dusseldorf, dijon, honey mustard)
  3. 2 cups french’s fried onions, crushed
Instructions
  1. Preheat oven to 375 F.
  2. Line a casserole dish with foil and coat with cooking spray.
  3. Dip each chicken breast in honey mustard and coat in crushed onions.
  4. Place in a prepared dish and bake 30-35 minutes, or until internal temperature is 165 degrees F.
Adapted from A year with six sisters stuff
Adapted from A year with six sisters stuff
Cooking with Crystal http://www.cookingwithcrystal.net/

 

cripsy onion chicken TWO

filed under Chicken, Main Dish


Friday Finds Linky Party #12

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Welcome to the first Friday Finds link party of 2015! We are so excited to see what crafting, cleaning, recipes, decorating, etc you’ve been up to! Scroll to the bottom to show off your latest and greatest!

Friday Finds Linky Party! #linkyparty #fridayfinds
Erin from Strawberry Mommycakes || Instagram || Pinterest || Facebook

Evergreen-Hanging-Hoop
Evergreen Hanging Hoop Art from Delineate Your Dwelling
 

Read more…

filed under Misc.


Pollo Adobo

 

pollo+adobo+cookingwithcrystal

This recipe for Pollo Abodo or Adobo Marinated Chicken is outstanding!

You MUST, MUST, MUST make it with the zucchini and corn with cream. 

As you cut into the chicken, you add in some of the zucchini with corn mixture and it is PHENOMENAL.

Seriously.

My husband was just dying from all the amazing flavor.

  

First, go HERE to make this Basic Guajillo Adobo to marinate the chicken. 

basic+guajillo+adobo+cookingwithcrystal

Pat the chicken pieces dry, season them with salt, and coat generously with adobo. Let them marinate in the refrigerator 1-2 hours. 

Pollo+Adobo+Cooking+with+Crystal

 

After the chicken has marinated, take it out and let it come to room temperature.

Then proceed to make the zucchini-corn cream soup that goes with the chicken.

Set the oven to broil and preheat. Alternatively, you can preheat the oven to 500 F.

If you’re using the oven broiler, position the rack 8 inches from the heat source.

Core the tomatoes and cut a small X through the skin on the opposite ends. Put the tomatoes, cored sides up, on a foil lined baking pan and roast until their tops have blackened and the tomatoes are cooked to the core, 20-30 minutes. Slip the skins from the tomatoes, discard the skins, and coarsely chop the tomatoes.

Pollo+Adobo+Cooking+with+Crystal

You’ll have these beautiful roasted tomatoes!

Pollo+Adobo+Cooking+with+Crystal

Pollo+Adobo+Cooking+with+Crystal

Now, begin cooking your chicken. You can either cook it outside or inside.

To grill:

Cook for about 3 minutes per side and move the chicken to the side above medium-low heat and cook covered, about 20-30 minutes.

To cook indoors:

Preheat oven to 350 F. Heal a grill pan or heavy skillet over medium-high heat. Lightly oil the grill pan and brown the chicken, about 3 minutes on each side. Transfer the chicken to the oven and cook until done, 20-30 minutes.

 

Meanwhile, heat the oil in a 6-7 quart heavy pot over med-high heat until it shimmers. Add the onions, garlic, and chile and cook, until softened, 3-5 minutes.

Add the corn, oregano, nutmeg, and pepper and cook, stirring, until the corn is lightly browned, about 7 minutes. Add the zucchini and cook, stirring, until just tender, 3-5 minutes. Add the tomatoes, crema, cheese, and salt, and cook, stirring, 5 minutes more. Season to taste with additional salt, and stir in the cilantro just before serving.

Pollo+Adobo+Cooking+with+Crystal

 

   Pollo+Adobo+Cooking+with+Crystal

 

*Serve with adobo-marinated chicken*

 Pollo+Adobo+Cooking+with+Crystal

Enjoy!

 

 

Pollo Adobo
Print
For the chicken
  1. 2 pounds chicken pieces or boneless, skinless chicken breasts
  2. 1 tsp fine salt or 2 tsp kosher salt
  3. ½ cup basic guajillo adobo recipe
  4. 1 Tbsp mild olive oil or vegetable oil
For the zucchini-corn cream soup
  1. 1 pound tomatoes (3 medium)
  2. ¼ cup evoo or vegetable oil
  3. 1 cup finely chopped white onion
  4. 2 large garlic cloves, minced
  5. 1 fresh serrano or jalapeno chile, minced, including seeds
  6. 2 cups fresh corn kernels (2-3 ears) or 10 oz frozen corn, thawed
  7. 1 ½ tsp dried oregano, preferably Mexican, crumbled
  8. ½ tsp freshly ground nutmeg
  9. ¼ tsp fresh pepper
  10. 2 pounds zucchini, cut into ½ inch dice
  11. ½ cup Mexican crema or heavy cream
  12. 4 oz cheddar cheese, coarsely grated (1 cup)
  13. ¾ tsp fine salt, or 1 ½ tsp kosher salt
  14. 1 cup chopped cilantro
Instructions
  1. Pat the chicken pieces dry, season them with salt, and coat generously with adobo. Let them marinate in the refrigerator 1-2 hours.
  2. Take the chicken out of the refrigerator and let it come to room temperature.
You will now make the zucchini-corn cream mixture
  1. Set the oven to broil and preheat. Alternatively, you can preheat the oven to 500 F.
  2. If you’re using the oven broiler, position the rack 8 inches from the heat source.
  3. Core the tomatoes and cut a small X through the skin on the opposite ends.
  4. Put the tomatoes, cored sides up, on a foil lined baking pan and roast until their tops have blackened and the tomatoes are cooked to the core, 20-30 minutes. Slip the skins from the tomatoes, discard the skins, and coarsely chop the tomatoes.
Now begin cooking your chicken
After marinating,to cook it outside on the grill
  1. Cook for about 3 minutes per side and move the chicken to the side above medium-low heat and cook covered, about 20-30 minutes.
To cook indoors
  1. Preheat oven to 350 F.
  2. Heat a grill pan or heavy skillet over medium-high heat.
  3. Lightly oil the grill pan and brown the chicken, about 3 minutes on each side.
  4. Transfer the chicken to the oven and cook until done, 20-30 minutes.
  5. Meanwhile, heat the oil in a 6-7 quart heavy pot over med-high heat until it shimmers.
  6. Add the onions, garlic, and chile and cook, until softened, 3-5 minutes.
  7. Add the corn, oregano, nutmeg, and pepper and cook, stirring, until the corn is lightly browned, about 7 minutes.
  8. Add the zucchini and cook, stirring, until just tender, 3-5 minutes.
  9. Add the tomatoes, crema, cheese, and salt, and cook, stirring, 5 minutes more.
  10. Season to taste with additional salt, and stir in the cilantro just before serving.
  11. *Serve with adobo-marinated chicken*
Adapted from Truly Mexican by Roberto Santibanez
Adapted from Truly Mexican by Roberto Santibanez
Cooking with Crystal http://www.cookingwithcrystal.net/

filed under Chicken, Main Dish


Guajillo Adobo

 

basic+guajillo+adobo+cookingwithcrystal

I went to make this sauce for the Adobo Marinated Chicken and as I searched for Guajillo Chiles I just could not find them anywhere.

I went into town to a Mexican market thinking that they would for sure have it, but the only Guajillo chiles they had were dried.

So, I bought the dried ones and then researched how to re-hydrate the chiles to make this sauce.

So…if you’re in the same boat as me, then follow along to find out how to re-hydrate them, but if you found them fresh, then just skip steps 4 and 5. 

 

 

To Make: 

 Get all your 12 chiles out and ready to re-hydrate.

basic+guajillo+adobo+cookingwithcrystal

 

basic+guajillo+adobo+cookingwithcrystal

 

 

Cut the top off to remove the stem and cut a slit down the side of the chile to split it open.

The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.

basic+guajillo+adobo+cookingwithcrystal 

After discarding the seeds, place the chiles on a medium to hot griddle and roast them for 3-4 minutes.

Turn them often to prevent burning.

If they do burn, they will need to toss them because they will give off that burnt flavor into everything.

basic+guajillo+adobo+cookingwithcrystal

 

After roasting the chiles, place them in a bowl and cover them with hot water.

The chiles will need to soak 20-30 minutes depending on how thick they are.

Use a spoon to occasionally push them under the water if they float too much.

basic+guajillo+adobo+cookingwithcrystal

After you soak the chiles the water will be a brownish color like very diluted coffee.

Go ahead and discard the liquid.

basic+guajillo+adobo+cookingwithcrystal

 

basic+guajillo+adobo+cookingwithcrystal

 

 

Next, put ¾ cup fresh water in the blender jar with the chiles and remaining ingredients.

Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree.

If you’d like a silky texture, strain the adobo through a medium mesh sieve.

The puree is now ready to use for cooking adobo chicken!

 

basic+guajillo+adobo+cookingwithcrystal

  

Basic Guajillo Adobo
Print
Ingredients
  1. 3 oz guajillo chiles (12), wiped clean, stemmed, slit open, seeded, and deveined
  2. ¾ cup water for blending, or more if needed
  3. 2 garlic cloves, peeled
  4. 1 ½ tsp apple cider vinegar
  5. ¾ tsp fine salt or 1 ½ tsp kosher salt
  6. ¾ tsp sugar
  7. Rounded ¼ tsp ground cumin
Instructions
  1. Cut the tops off to remove the stems.
  2. Then, cut a slit down the side of the chile to split it open. The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.
  3. After discarding the seeds, place the chiles on a medium to hot griddle and roast them for 3-4 minutes. Turn them often to prevent burning. If they do burn, they will need to be discarded as they will impart the burnt flavor to anything you make with them.
  4. After roasting the chiles, place them in a bowl and cover them with hot water. The chiles will need to soak 20-30 minutes depending on how thick they are. Use a spoon to occasionally push them under the water if they float too much.
  5. After you soak the chiles the water will be a brownish color like very diluted coffee. Go ahead and discard the liquid.
  6. Next, put ¾ cup fresh water in the blender jar with the chiles and remaining ingredients.
  7. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the adobo through a mesh sieve.
  8. The puree is now ready to use for cooking adobo chicken!
Notes
  1. Keeps in the refrigerator for up to 5 days or in the freezer 1 month.
Adapted from Truly Mexican by Roberto Santibanez
Adapted from Truly Mexican by Roberto Santibanez
Cooking with Crystal http://www.cookingwithcrystal.net/

 

 

 

basic+guajillo+adobo2

 

filed under Misc.


Friday Finds Linky Party #11

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It’s the last link party before Christmas! Show us what you’ve been working on and have a lovely Christmas with family and friends! We’ll see you next year!

Friday Finds Linky Party! #linkyparty #fridayfinds
Erin from Strawberry Mommycakes || Instagram || Pinterest || Facebook

 
Recycled K Cup Snowman Hat Ornaments from Pitter and Glink
 
Friday Finds Linky Party! #linkyparty #fridayfinds
Jenny from Bloom Designs || Instagram || Pinterest || Facebook
 
Christmas Tour from Little Brags
 
Friday Finds Linky Party! #linkyparty #fridayfinds
Brandy from Gluesticks || Instagram || Pinterest || Facebook
 

Gossip Bench Makeover from Shaken Together

Friday Finds Linky Party! #linkyparty #fridayfinds
Linda from Craftaholics Anonymous || Instagram || Pinterest || Facebook
 
Snowmen Cookies by Crystal and Co
 
Friday Finds Linky Party! #linkyparty #fridayfinds
Vanessa from Tried & True || Instagram || Pinterest || Facebook
 
 
Homemade Puerto Rican Coquito by Dreaming of Leaving
Friday Finds Linky Party! #linkyparty #fridayfinds
Crystal from Cooking with Crystal || Pinterest || Facebook
 
Pom Pom Christmas Trees from The Ribbon Retreat
 
Friday Finds Linky Party! #linkyparty #fridayfinds
Devin & Tara from Salt & Pepper Moms || Instagram || Pinterest || Facebook
 
Brown Paper Packages from Delineate Your Dwelling

Friday Finds Linky Party! #linkyparty #fridayfinds
Aki from Minted Strawberry || Instagram || Pinterest || Facebook

 
 

Post your favorite link from this week to have a chance to be featured in our post next week or to get pinned to our Friday Finds Pinterest Board!

 
Rules for Friday Finds:
1. Link to a specific post on your blog
2. Limit 3 Links per person
3. Comment on at least 2 other blogs from the linky party
4. Please do not link to any giveaways, other linky parties or products that are for sale
5. By linking here, you give us permission to post your picture on our blogs (with full credit!)
6. Link back to this blog with a text link.
7. Starts Friday at 2pm and ends Wednesday at 2pm.
 

Friday Finds Link Party


filed under Misc.


Herb Chicken with Roasted Vegetables

herb chicken+roastedvegetables+cookingwithcrystal

 

This recipe for Herb Chicken with roasted vegetables is the perfect winter night dinner.

It is hearty and you can throw just about any vegetables you have on hand in it.

I used all the veggies minus zucchini, my store was out that day, but next time I make this I will for sure add it.

 You can even dice up some potatoes and through those in too!

You will have to marinate the chicken in a garlic/basil/mint/thyme  mixture, you can do it in a little as 30 minutes or you can marinate it all night long. 

I chose the latter and I highly recommend going that route, the chicken had an insane amount of flavor from all the herbs!

 

 

After the chicken has marinated, the vegetables are chopped, toss them all in and pour a little oil over top of them.

herb chicken+roastedvegetables+cookingwithcrystal

 

Once the chicken reaches 165 F, then pull it out and at this point it will be juicy, flavorful, and all the veggies will have roasted.

The tomatoes are my absolute favorite, i sprinkle a little salt on them, and Oh! *died and gone to heaven*. 

herb chicken+roastedvegetables+cookingwithcrystal

 

I served mine with baked potatoes and a side salad.

herb chicken+roastedvegetables+cookingwithcrystal

 

 

Herb chicken with roasted vegetables
Print
Ingredients
  1. 2 garlic cloves
  2. 1 cup fresh basil
  3. 1 cup fresh mint
  4. 8 fresh lemon thyme sprigs
  5. ¼ cup evoo
  6. 4 whole chicken legs (drumsticks & thighs) or 1 package boneless, skinless breasts
  7. 1 small eggplant, chopped
  8. 12 baby plum tomatoes
  9. 2 red bell peppers, seeded and chopped
  10. 2 zucchini, sliced
  11. Juice of 1 lemon
  12. Salt and pepper
Instructions
  1. Put the garlic, two thirds of the basil and mint, and the leaves from 4 lemon thyme sprigs into a food processor and mix.
  2. Gradually add half the oil until the mixture forms a thick paste.
  3. Rub the paste over the chicken, then put into a bowl.
  4. Cover, then chill and let marinate for at least 30 minutes.
  5. Preheat the oven to 400 F.
  6. Put the eggplant, plum tomatoes, red bell pepper, and zucchini in a large roasting pan with the remaining oil and season with salt and pepper. Toss to coat.
  7. Add the chicken and roast for 30-40 minutes, until the vegetables are tender and the chicken is cooked through.
  8. Squeeze the lemon juice over the chicken and stir in the remaining herbs.
  9. Serve immediately.
Adapted from Keep calm and slow cook
Adapted from Keep calm and slow cook
Cooking with Crystal http://www.cookingwithcrystal.net/

herb chicken+roastedvegetables2+cookingwithcrystal

filed under Chicken, Main Dish