Tuesday, August 14, 2018

Copycat Bibibop Bowls

In my last post, I promised to share some recipes for repurposing leftover chicken. I have quite a few but lately I've been making copycat Bibibop bowls frequently. I set out a bunch of fixings and everyone can build their own to suit their tastes. Personally, I layer a little of everything!

  • Cooked rice (I use jasmine rice)
  • Shredded kale
  • Cooked corn
  • Black beans
  • Sliced cucmber
  • Pickled, sliced jalapenos
  • Matchstick carrots
  • Cooked, diced chicken
  • Pickled onions (recipe below)
  • Yum Yum Sauce (recipe below)
Layer ingredients to suit your taste.

Pickled Onions (these are great on sandwiches and burgers, too!)
  • 1/2 cup red wine vinegar
  • 1 T sugar
  • 1/4 tsp salt
  • 1/2 medium red onion, sliced thin
Boil vinegar, sugar and salt over high heat. Add onion and return to boil. Remove pan from heat and cool to room temperature. Drain when cool and set onions aside.

Yum Yum Sauce

  • 1 1/14 cup mayonnaise
  • 1/4 cup ketchup
  • 2 T butter, melted
  • 2 T rice wine vinegar
  • 1 T granulated sugar
  • 1 tsp garlic salt
  • 1 tsp sriracha sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp toasted sesame seed oil
Place all of the ingredients in a bowl and whisk until combined.

Thursday, July 19, 2018

Unbelievable Chicken

Without a doubt, this is the recipe I make the most often. I have made this marinated chicken for years. I often double the recipe and freeze one batch to grill later. Perfect for an easy dinner after a busy day! It's delicious as is but is also super versatile -- leftovers are great to throw on salads, pizza, pasta, etc. Stay tuned for some of the recipes I use the leftovers in.

Unbelievable Chicken
click here for recipe source

  • 1/4 cup cider vinegar
  • 3 T Dijon mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 6 T olive oil
  • 6 skinless, boneless chicken breast halves
  1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
  2. Preheat an outdoor grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Sunday, July 8, 2018

Sleepover Waffles

Ally's Mom here! Trying out something new at Cooking With Ally! Initially the blog was to focus on Ally taking the lead on the cooking and her followers were cooking along with her. School and extra-curricular activities have demanded more of her time, leaving less time for her to devote to the blog, Therefore, I am going to take over the blog and re-position it as ME cooking WITH Ally. With that said, Ally's away at camp right now so for my first post, I was on my own!

I am sharing with you my "Sleepover Waffles". I make these frequently when the girls have friends sleep over. They're simple to make, just a few extra steps from using a mix, but taste so much better. The addition of browned butter is what really takes them over the top.

I like to serve them buffet style: in quarters with an array of toppings (chocolate chips, strawberries, syrup, whipped cream). You really could go nuts (literally) here. Be creative!

I hope you enjoy them as much as we do!

Sleepover Waffles (inspired by The Gourmet Gourmand)

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup brown sugar, packed
  • ¼ teaspoon salt
  • 2 eggs
  • 1 ¾ cups milk
  • ½ teaspoon pure vanilla extract
  • ½ cup butter (1 stick)  
  1. Preheat your waffle maker.
  2. In a medium bowl combine flour, baking powder, brown sugar, and salt. Whisk well to mix.
  3. In a separate bowl combine eggs, milk, and vanilla extract. Whisk thoroughly to combine.
  4. Meanwhile, melt butter in a saucepan over medium heat. Swirl intermittently. Watch carefully and as soon as butter browns and smells nutty, remove from heat and pour into a separate bowl to cool briefly.
  5. Pour egg-milk mixture into dry ingredients and whisk well to combine.
  6. Drizzle warm brown butter into dry ingredients and whisk until completely incorporated.
  7. Using a ladle or measuring cup, pour about 1 cup of batter into your waffle maker. Flip and cook per waffle maker instructions.
  8. Serve immediately.
  9. Makes 5-6 waffles.

Melting the butter
Brown Butter is ready!
First waffle's ready!
Waffle buffet

Monday, July 27, 2015

Lemon Blueberry Ricotta Muffins

We went blueberry picking on Saturday and we thought that this muffin recipe would be a good way to use them up! You obviously don't have to pick your own blueberries for this recipe, but it's a good idea.
We also added some sparkling white sugar to the tops of all our muffins right before they went in the oven to add a shine and a little crunch! You can do this if you want!
Let's hear the recipe now!

Lemon Blueberry Ricotta Muffins


  • 1 and 3/4 cups all-purpose flour
  • 1/2 cup sugar + 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest, grated
  • 2 teaspoons lemon juice
  • 1 large egg
  • 1/2 cup fat free milk + 1/8 cup fat free milk
  • 1/2 cup ricotta
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries
  • A few pinches sparkling white sugar (optional)

  1. Preheat oven to 400 degrees F.
  2. Grease a 12 cup muffin tin and set aside.
  3. In a large bowl combine flour, sugar, baking powder and salt. Stir in lemon peel.
  4. In a small bowl, beat lemon juice, egg, milk, ricotta, butter and vanilla until smooth. Slowly mix wet ingredients with the dry ingredients. Gently fold in blueberries.
  5. Spoon into muffin cups (add sparkling white sugar now if desired) and bake 20-25 minutes or until done throughout. Enjoy!

Wednesday, July 1, 2015

Mexican Salad

Today I will be giving you a side dish recipe that is good with Mexican food, like tacos for example!
But I guess you could make it a larger portion and make it a main dish! It's your preference, really!

Anyways, on with the recipe!

Mexican Salad


For the dressing:

  • Lime juice from one lime
  • Some cumin (to taste)
  • Ranch dressing
For the salad:
  • Romaine lettuce
  • Chopped corn
  • Grape tomatoes
  • Red onion (we omitted)
  • Shredded cheddar cheese
  • Tortilla chips

For the dressing:
  1. Put some ranch into a bowl. Then, squirt the lime juice into the bowl as well. Then, add as much cumin as you want! 
  2. You should test your dressing to decide if it needs any more of something. Once it tastes good, your set to go!
For the salad:
  1. Chop up the lettuce, tomatoes and onion. Place them all into a bowl.
  2. Sprinkle the cheddar cheese into the bowl mixture too, along with come corn.
  3. Now for the fun part! Crunch up your tortilla chips and add them to the bowl too!
  4. Then you can add your dressing and mix the salad around. And you're all done!

Sunday, June 14, 2015

Kale Chips

Welcome back to Cooking with Ally!

Today I will be giving you a healthy recipe. I love eating these and, they are a very good snack! Thank you so much Ellie, for helping me make these for this post!

To me, it tastes a little like popcorn. So if you like popcorn and/or healthy eating, stay tuned!

Kale Chips


  • Kale (any amount)
  • A drizzle or two of olive oil
  • Salt, to taste
  • Special/extra seasoning (if desired)


  1. Preheat the oven to 350℉.
  2. Rip or cut up some chip-sized kale. Place them on a tinfoil lined cookie sheet.
  3. Drizzle the olive oil onto your kale. Sprinkle salt and extra seasoning (if desired) onto your kale.
  4. Toss the kale, oil and seasonings around in the cookie sheet.
  5. Put your kale in the oven and let it name for 10-15 minutes, checking on it every so often.
  6. Once crispy, take out of the oven. Let cool down for a few minutes and you're done!

Wednesday, June 10, 2015

Balsamic Vinaigrette Salad Dressing

Today I will be teaching you how to make a delicious balsamic vinaigrette salad dressing!
My mom makes this all the time and it's delicious!
It's super easy to make and it takes hardly any time!
So let's get onto the recipe!

Balsamic Vinaigrette Salad Dressing

• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• 1 garlic clove, crushed or minced


1. In a mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Whisk to combine.
2. Add balsamic vinegar and stir. Gradually add oil, whisking to incorporate. Stir until fully emulsified.
3. Store in a jar with a lid. Keep in the refrigerator. Enjoy!