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