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I Love to Cook Delicious Food, Aurora, CO (2026)

02/23/2022

Cajun chicken

Cream Sauce
1 teaspoon red pepper flakes
1 teaspoon cajun seasoning
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper

2 cups heavy cream
1 1/2 cup chicken stock ( 1/2 tsp chicken boullion 1.5 cups water)
1 cup Parmesan Cheese shredded

1 tablespoon butter
1 tablespoon olive oil
1 small yellow bell pepper, chopped
1 Jalapeno chopped
1/2 small red onion, chopped
2 cloves, minced garlic
8oz sliced button mushrooms

Chicken

chicken breasts butterflied or chicken tenders
Seasoned with Cajun seasoning, garlic, onion powder, pepper to taste.

Breading

1/4 cup flour
1 cup panko breadcrumbs
1/2 cup parmesan cheese grated
1/2 teaspoon tony chacheries cajun seasoning
1/4 teaspoon ground black pepper
2 eggs
1 Tablespoon milk

vegetable oil for frying ( enoug to coat bottom of pan)

Pasta

1/2 box bowtie/farfalle pasta
1 tsp chicken boullion

Direction:

Heat butter & olive oil in heavy large skillet over medium-high heat. Add bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 10 minutes.

Add minced garlic and crushed red pepper, cajun seasoning, seasoning salt, pepper to skillet and saute 2 or 3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.

Add cup shredded Parmesan cheese to sauce, stirring to incorporate add additional seasoning if necessary. Reduce heat to low, simmer. Sauce will reduce and thicken.

Pound chicken to thin it out. Season with above noted seasonings
Mix breadcrumbs, flour, and Parmesan cheese. Seasonings together. Place eggs & milk in dish, beat for dipping.
Dip chicken in breadcrumb mixture and then in eggs and then back in breadcrumbs. Set on tray

Heat oil in skillet in medium high heat. Fry until golden, crisp, and cooked through 2-3 minutes per side . Add more oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling seasoned water(chicken boullion) until tender 9-10 minutes but still firm to bite. Drain and add to sauce cook sauce another 2-3 minutes

Place sauced pasta on the plate, slice the chicken place on top.

ENJOY!

08/03/2020

I saw this recipe online and it looked delicious. I made a few tweaks to suit my taste.

Mexican Chili

1lb ground beef
1lb chopped/cubed ham
1 bag pinto bean (dry)
1/2 bag black beans (dry)
2 roma tomatoes chopped
4 jalapenos chopped, I kept the seeds, if you're not a fan of heat remove the seeds.
1 poblano pepper chopped
1 medium white onion chopped
2 cloves chopped garlic
2 Tbsp vegetable/canola oil
2 beef bouilion cubs
1 tsp chicken/boullion powder
8 cups water

Chili seasoning
2 Tbsp chili powder
2 Tbsp Cumin
1 Tbsp seasonig salt
1 Tsp black pepper
1 Tbsp Paprika
1 Tsp Oregano
1Tbsp parsely
1Tsp garlic powder
1Tsp onion powder

Directions:

2 hours before place beans in a bowl cover with boiling water set aside
after 2 hours drain and place beans in a crock pot.

Mix all seasonigs together set aside

In a large pot heat oil, add ground beef, ham, and veggies. Saute until ground beef is cooked. stirring frequently, about 15 minutes

In a separate pot add boullion cubes, powder, and water bring to a boil to dissolve.

once meat/veggie misture is browned pour in crockpot with beans, add half chili seasoning mix and stir to mix in seasoning.

pour boullion broth over mixture, stir, cover and cook on high for up to 6 hours or until beans are tender.

at about 4 hours taste for seasoning and more chili powder mix/salt if necessary.

Optional: serve with tortillas, tortilla chips, sour cream\Mexican crema, and shredded cheese or whatever you choose. cornbread also goes well with it.

Enjoy

06/21/2020

Candied pecans!

3-4 cups pecan halves

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 Tbsp cinnamon

1/2 tsp salt

1 tsp vanilla extract

2 tsp water

1 egg white

Preheat oven to 250 degrees

Spray a baking sheet with cooking spray

Mix sugar, cinnamon, and salt in a large Ziploc bag

Whisk egg white, water, and vanilla in a large bowl until frothy (mixer works best)

Add pecans to a large bowl and stir to combine, coating each pecan in egg white mixture

Pour coated pecans into Ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture

Spread out in a single layer onto a prepared baking sheet

Bake for 1 hour, stirring every 20 minutes.

Allow to cool completely, store in airtight container.

Enjoy!!!

05/24/2020

Sesame chicken

Chicken marinade

1 lb chicken breast cut into cubes

2 cloves of garlic minced

1.5 tsp of soy sauce

3/8 tsp of baking soda

1 egg white
5 tbsp of corn starch

Lightly season to taste

1 cup cornstarch to coat the chicken

Vegetable/canola oil for frying

Ingredients for the sauce

2 tbsp of Honey

3 tbsp of brown sugar

2.5 tbsp of Soy sauce

3 tbsp of water

2.5 tbsp of ketchup

1 tbsp of vinegar

2 tsp cornstarch

2 tsp of water

Instructions:

1. Cut chicken into 1-inch size pieces.

2. Marinate the chicken with garlic, soy sauce, baking soda, egg white, and Cornstarch. Mix everything until well combined. Cover it and let it sit for 40 minutes.

3. Dump half of the starch into a big container. Spread it out. Add in the chicken. Do not throw in the chicken all in once or else they will stick together. cover the meat with the other half of the starch. Put on the lid and shake for a few minutes. All the chicken pieces should be coated evenly. shake off all the excess cornstarch.

4. heat up the oil, Add in the chicken piece by piece so they don’t stick together. Don’t crowd the pan Do it in batches if you need to. Cook chicken 4-5 minutes will be light brown. Take them out. Cook rest, the rest set aside. Let the chicken rest for 15 minutes.

5. Keep the temperature up on your oil, after 15 minutes, refry the chicken pieces until they're golden brown, another 5-7 minutes. double frying makes it remain crunchy, after its sauced.

6. In a large bowl add brown sugar, honey, soy sauce, ketchup, water, and vinegar. Mix them until well combined.

7. Put your wok on the stove and pour all the sauce in. Keep stirring the sauce on medium heat. Bring it to a boil. Mix 2 tsp of cornstarch with 2 tsp of water. Add to sauce to thicken. If your sauce gets too thick can add a couple tablespoons of water.

8. Toss everything until the chicken is coated nicely.

Enjoy!

05/24/2020

peanut butter chocolate chip cookies

1 1/4 cups flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 sticks butter softened
1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup crunchy peanut butter
1 egg (room temperature)
1 tsp vanilla
1/2 cup chocolate chips

Directions:

Preheat oven to 350, place oven racks in middle position.

In a bowl whisk together baking soda, baking powder, salt, chocolate chips, set aside.

Add butter and sugars to a bowl, mix 2 minutes until creamy. Add peanut butter, mix until combined. Add egg, then vanilla.

Add dry ingredients to mixture until just combined.

Divide dough into balls about 2Tbsp. Place dough balls on a cookie sheet covered with parchment paper (makes for an easier clean up)

Press the dough ball twice criss-cross pattern with a fork dipped in cold water. If it starts to stick ti the dough, dip it back in the water.

Bake 10-12 minutes, will be slightly brown around the edges, do not over bake.

Cool 5 minutes on cookie sheet, then finish cooling to room temperature on wire rack.

Enjoy.

04/12/2020

Brown butter sugar cookies!

14 Tbsp unsalted butter
2 cups packed brown sugar ( divided)
1/4 cup granulated sugar
2 cups +2 Tbsp flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
I large whole egg
1 large yolk
1 Tbsp vanilla extract

Directions:

Preheat oven to 350

Melt 10 Tbsp of butter in a skillet over medium high heat about 2 minutes, stir or swirl the butter until it's a dark golden brown may take an additional 3-5 minutes.

Place remaining 4 tbsp of butter in a heat safe bowl.

Once browned. Pour over remaining butter and set aside for 15 minutes.

In a bowl or pie plate mix 1/4 cup brown sugar and 1/4 granulated sugar, rubbing together with your fingers until well mixed.

Whisk flour, baking powder, baking soda, salt together set aside.

In a mixing bowl add remaining brown sugar and butter. Mix until no sugar lumps.

Scrape down the sides of the bowl add eggs and vanilla, mix until fully incorporated.

Add flour mixture and mix until just combined. Stir to ensure no flour pockets.

Roll dough into 24 balls. (Abt 2 Tbsp per ball)
Roll each ball into the sugar mixture and place on a parchment lined cookie sheet.

Bake 1 sheet at a time for 14 minutes rotating the baking sheet halfway through cook time.

The cookies will be cracked and look underdone.... they are done...

Cool on cookie sheet for 5 minutes, then transfer to a rack to cool completely.

Enjoy!

Here's a recipe we enjoy a lot!!!

10/23/2019

Potato & sausage soup

1/2 bag frozen kroger mirepoix mix (onion, celery, bell pepper)
1 jalapeno chopped
2 cloves garlic minced
1.5 pounds cauliflower spears
5 medium russet potatoes cubed
1.5 pounds smoked sausage or hot links sliced/diced
1-26oz can cream of mushroom5 can full of milk5 can full water
2 tablespoons vegetable oil
1 teaspoon chicken bouillon

Seasoning to taste (onion powder, garlic powder, seasoning salt, pepper)

1.In a large pot, heat oil.
2. Add mirepoix mix, jalapeno, and garlic saute 2-3 minutes.
3. Add sausage saute 5-7, get a little browning
4. Add potatoes, cream of mushroom, water, milk, chicken bouillon. If it's still thick add more water in 1 cup increments until it's a consistency you like.
5. Stir and bring to a boil,
6. Once boiling, simmer for 25 minutes, stirring occasionally
7. At 10 mins left stir cauliflower.

8. Once time is complete, test potatoes for doneness... enjoy with some nicely toasted bread!

10/23/2019

Triple layer chocolate cake

3 cups all purpose flour ** high altitude add 1/4 cup more****
3 cups granulated sugar
1.5 cups unsweetened cocoa powder
2.25 tsps baking soda
1 tsp baking powder
1.5 tsp salt
4 large eggs room temperature
1.5 cups buttermilk **** see notes below
1.5 cups warm coffee
1/2 cup vegetable oil
2 tsp vanilla extract

1.Preheat oven to 350.
2.Prepare 3, 9 inch round cake pans with oil & flour
3. Mix together flour, sugar, cocoa, baking soda, baking powder, salt in a stand mixer or in a bowl with a hand mixer. (Low speed)
4. Add eggs, buttermilk, coffee, oil, and vanilla, beat until smooth. (Medium speed)
5. Divide batter amongst the 3 pans, (about 3 cups per pan)
6. Bake 30-35 minutes, check doneness with toothpick, clean toothpick means it's done.
7. Cool in cake pan for 15 minutes
8. Remove from pans and allow to cool completely.
9. Frost & layer with your favorite frosting, homemade or store bought!

Enjoy!!!

Notes:
****If you happen to be out of buttermilk, you can make your own. Take 1.5 cups of milk, add 1 tablespoon of white distilled vinegar, stir and allow it to sit for 10 minutes. Homemade buttermilk*****

07/24/2019

Sweet & spicy chicken

1.5 cups brown sugar,
2.5 tablespoon of chili powder,
1 tablespoon seasoning salt
1 tsp cayenne pepper

2 pounds of chicken thighs chopped in bite size pieces.

In a bowl mix together all your spices and brown sugar.

Toss the chicken in the seasoning mixture, you can put it on skewers, or just bake it on a rimmed baking dish on 425 for 15-20 mins

****optional**** Serve over rice!

This is a quick weeknight meal!

02/04/2019

Chicken, sausage and vegetable soup.

1lb boneless skinless chicken thighs
1/2 pound hot link or preferred smoked sausage (optional) sliced
1 bell pepper chopped
1/2 onion chopped
1 bundle collard greens
2 carrots peeled. Cut into 1/2-1 inch slices
1 small cabbage chopped
1/2-1 lb broccoli florets
1 jalapeno chopped
2 teaspoons chicken bouillon
Seasoning to taste

Directions:
1. In a stock pot add bouillon,six cup of water, onion, bell pepper, and chicken thighs bring to a boil on medium high, cook 30 minutes.

2. Remove chicken and shredd.

3. Add 3 more cups of water Taste broth for seasoning, I added a dash lemon pepper, seasoning salt, and nature's seasoning (onion/garlic seasoning)

4. Add sausage, shredded chicken, and collard greens, cook about 3-5 minutes.

5. Add remaining vegetables, bring back to a boil, cook on medium heat for 15 minutes, then simmer 10-15 minutes.

Enjoy!

***add additional water as needed***
Season to taste!

01/06/2018

Beef chili

1 tablespoon vegetable oil
1.5 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
3 tablespoons chili powder
1 clove garlic minced
1 jalapeno pepper with seeds minced
1 (28 oz) can tomatoes, diced, with juices
3/4 can tomato paste
1 teaspoon ground cumin
1 (15 oz) can chili beans drained and rinsed
1 (15 oz) pinto beans drained and rinsed
Seasoning to taste (seasoning salt, onion & garlic powder.)

Directions:

Heat the vegetable oil in a large pot over medium heat.
Crumble the ground beef into the skillet and add the onion and bell pepper. Season to taste with seasoning salt, onion & garlic powder. Cook until the vegetables are tender and the beef is no longer pink.
Drain off excess fat and return to the pot.
Add chili powder, minced garlic, jalapeno pepper, tomatoes and tomato paste, and cumin.

Stir to blend. Bring to a boil. Cover the pot and reduce the heat to low; simmer for about 1 1/2 hours, stirring occasionally.
Add the whole can of chili beans and half the pinto beans. (You can add both full cans if you're a huge fan of beans.) Cook an additional 10-15 mins to heat the beans through.

Enjoy!

***** you can use ground chuck, and the whole can of tomato paste for a deeper tomato flavor.***

07/21/2017

Chicken Alfredo Bake

8 oz dried penne pasta (1/2 a box)
2 cups broccoli florets, frozen or fresh
3 boneless skinless chicken breast
1½ cups shredded mozzarella cheese
1 16 oz jar Alfredo sauce (I used Prego)
2 chicken bouillon cubes
Pinch of crushed pepper
Cooking spray

Preheat oven to 400

Fill a stock pot 1/2 full with water add bouillon cubes, crushed pepper and bring to a boil. Once boiling add chicken breast turn to medium high heat, poach the breast for 25-30 minutes.

Once cooked remove from poaching liquid to a cutting and shred the chicken with 2 forks, set aside

Add a few cups of water to the poaching liquid and return to a boil.

Add 1/2 box of Penne pasta cook for 9 minutes,

While the pasta is cooking add Alfredo sauce, chicken, and broccoli in a sauce pot,, heat on medium high until sauce is warmed through. Tossing the chicken and broccoli until coated.

Once the pasta is cooked remove the pasta from the pot with a pasta spoon adding it to the Alfredo sauce. Add 1 cup of poaching/pasta liquid, more if needed to loosen the sauce, toss until evenly coated.

Pour half of the pasta mixture into a greased 8×8-inch baking dish.

Sprinkle half of the shredded mozzarella cheese over the pasta layer. Next, layer the remaining half of the pasta mixture and sprinkle the remaining shredded mozzarella cheese on top.
Bake for 18 minutes or until the cheese is melted and starts to turn golden.

Enjoy with Garlic bread

I Love to Cook Delicious Food

02/23/2022

08/03/2020

06/21/2020

05/24/2020

05/24/2020

04/12/2020

10/23/2019

10/23/2019

07/24/2019

02/04/2019

01/06/2018

07/21/2017

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